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Biopolymer interactions affect the functional properties of edible films based on agar, cassava starch and arabinoxylan blends

Journal of food engineering, 2009-02, Vol.90 (4), p.548-558

2009

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Functional Properties of Edible Agar-Based and Starch-Based Films for Food Quality Preservation

Journal of agricultural and food chemistry, 2005-02, Vol.53 (4), p.973-981

2005

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Colon-specific drug delivery: Influence of solution reticulation properties upon pectin beads performance

International journal of pharmaceutics, 2006-09, Vol.321 (1), p.86-93

2006

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Gases in Agro-Food Processes

1, 2019

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Transport parameters for aroma compounds through i-carrageenan and sodium alginate-based edible films

Food hydrocolloids, 2011-07, Vol.25 (5), p.1128-1133

2011

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The Schroeder paradox or how the state of water affects the moisture transfer through edible films

Food chemistry, 2012-06, Vol.132 (4), p.1671-1678

2012

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Influence of hydrocolloid nature on the structure and functional properties of emulsified edible films

Food hydrocolloids, 2009-05, Vol.23 (3), p.691-699

2009

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Influence of Physicochemical Interactions between Amylose and Aroma Compounds on the Retention of Aroma in Food-like Matrices

Journal of agricultural and food chemistry, 2002-11, Vol.50 (24), p.7088-7093

2002

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Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin

Journal of agricultural and food chemistry, 2002-12, Vol.50 (25), p.7345-7349

2002

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Retention of Aroma Compounds by Carbohydrates: Influence of Their Physicochemical Characteristics and of Their Physical State. A Review

Journal of agricultural and food chemistry, 1998-05, Vol.46 (5), p.1981-1990

1998

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Applications of spray-drying in microencapsulation of food ingredients: An overview

Food research international, 2007-11, Vol.40 (9), p.1107-1121

2007

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Flavour in Food

1, 2006

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Effect of food composition and microstructure on volatile flavour release

Trends in food science & technology, 1997-11, Vol.8 (11), p.364-368

1997

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Effect of the temperature on the release of aroma compounds and on the rheological behaviour of model dairy custard

Food chemistry, 2008-06, Vol.108 (4), p.1176-1182

2008

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Measurement of transport phenomena of volatile compounds: A review

Food research international, 2008, Vol.41 (4), p.349-362

2008

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Characterization of water mobility in dry and wetted roasted coffee using low-field proton nuclear magnetic resonance

Journal of food engineering, 2007-08, Vol.81 (3), p.572-579

2007

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Flavor: From Food to Behaviors, Wellbeing and Health

1, 2016

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Effects of heat treatment and acid-induced gelation on aroma release from flavoured skim milk

Food chemistry, 2010, Vol.118 (1), p.90-95

2010

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Water barrier properties of treated-papers and application to sponge cake storage

Food research international, 2006-11, Vol.39 (9), p.1002-1011

2006

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Influence of the Food Matrix Structure on the Retention of Aroma Compounds

Journal of agricultural and food chemistry, 2000-09, Vol.48 (9), p.4296-4300

2000

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Arabinoxylan−Lipid-Based Edible Films and Coatings. 3. Influence of Drying Temperature on Film Structure and Functional Properties

Journal of agricultural and food chemistry, 2002-04, Vol.50 (8), p.2423-2428

2002

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Wetting properties at the surface of iota-carrageenan-based edible films

Journal of colloid and interface science, 2006-02, Vol.294 (2), p.400-410

2006

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Retention of aroma compounds by proteins in aqueous solution

Food chemistry, 1995, Vol.54 (4), p.387-392

1995

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Competitive Binding of Aroma Compounds by β-Cyclodextrin

Journal of agricultural and food chemistry, 2001-12, Vol.49 (12), p.5916-5922

2001

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Factors Affecting the Moisture Permeability of Lipid-Based Edible Films: A Review

Critical reviews in food science and nutrition, 2002-01, Vol.42 (1), p.67-89

2002

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Biopolymer interactions affect the functional properties of edible films based on agar, cassava starch and arabinoxylan blends

Functional Properties of Edible Agar-Based and Starch-Based Films for Food Quality Preservation

Colon-specific drug delivery: Influence of solution reticulation properties upon pectin beads performance

Gases in Agro-Food Processes

Transport parameters for aroma compounds through i-carrageenan and sodium alginate-based edible films

The Schroeder paradox or how the state of water affects the moisture transfer through edible films

Influence of hydrocolloid nature on the structure and functional properties of emulsified edible films

Influence of Physicochemical Interactions between Amylose and Aroma Compounds on the Retention of Aroma in Food-like Matrices

Retention of Aroma Compounds in Starch Matrices: Competitions between Aroma Compounds toward Amylose and Amylopectin

Retention of Aroma Compounds by Carbohydrates: Influence of Their Physicochemical Characteristics and of Their Physical State. A Review

Applications of spray-drying in microencapsulation of food ingredients: An overview

Flavour in Food

Effect of food composition and microstructure on volatile flavour release

Effect of the temperature on the release of aroma compounds and on the rheological behaviour of model dairy custard

Measurement of transport phenomena of volatile compounds: A review

Characterization of water mobility in dry and wetted roasted coffee using low-field proton nuclear magnetic resonance

Flavor: From Food to Behaviors, Wellbeing and Health

Effects of heat treatment and acid-induced gelation on aroma release from flavoured skim milk

Water barrier properties of treated-papers and application to sponge cake storage

Influence of the Food Matrix Structure on the Retention of Aroma Compounds

Arabinoxylan−Lipid-Based Edible Films and Coatings. 3. Influence of Drying Temperature on Film Structure and Functional Properties

Wetting properties at the surface of iota-carrageenan-based edible films

Retention of aroma compounds by proteins in aqueous solution

Competitive Binding of Aroma Compounds by β-Cyclodextrin

Factors Affecting the Moisture Permeability of Lipid-Based Edible Films: A Review

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