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Bruno Novales

Bio: Bruno Novales is an academic researcher from Institut national de la recherche agronomique. The author has contributed to research in topics: Chemistry & Fatty acid. The author has an hindex of 20, co-authored 34 publications receiving 1056 citations. Previous affiliations of Bruno Novales include Centre national de la recherche scientifique & Bureau of Indian Affairs.

Papers
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Journal ArticleDOI
TL;DR: In this article, the authors obtained ultrastable foams with an optimal foamability using hydroxyl fatty acids tubes, which were obtained from the adsorption of monomers at the air-water interface preventing coalescence and coarsening and from the presence of tubes in the Plateau borders limiting the drainage.
Abstract: Ultrastable foams with an optimal foamability have been obtained using hydroxyl fatty acids tubes. The stabilization results from the adsorption of monomers at the air-water interface preventing coalescence and coarsening and from the presence of tubes in the Plateau borders limiting the drainage. Upon heating, tubes transit to micelles, which induces foam destabilization. Such foams are thus the first to have a temperature tunable stability.

171 citations

Journal ArticleDOI
TL;DR: In this article, the authors obtained ultrastable foams with an optimal foamability using hydroxyl fatty acids tubes, which were obtained from the adsorption of monomers at the air-water interface preventing coalescence and coarsening and from the presence of tubes in the Plateau borders limiting the drainage.
Abstract: Ultrastable foams with an optimal foamability have been obtained using hydroxyl fatty acids tubes. The stabilization results from the adsorption of monomers at the air-water interface preventing coalescence and coarsening and from the presence of tubes in the Plateau borders limiting the drainage. Upon heating, tubes transit to micelles, which induces foam destabilization. Such foams are thus the first to have a temperature tunable stability.

116 citations

Journal ArticleDOI
TL;DR: In this article, the capacity of aggregates to form and stabilize foams has been studied in relation with their ability to absorb at air/water interfaces, and the results show that protein aggregates are not able by themselves to improve the foaming properties but participate to a better foam stabilization in the presence of non-aggregated proteins.

109 citations

Journal ArticleDOI
15 May 2010
TL;DR: The role of each specie in the mixture: free proteins contribute to the foaming capacity, provided the initial free protein content in the bulk is sufficient to allow the foam formation, and soluble complexes slow down the drainage by their presence in the Plateau borders, which finally results in the stabilisation of foams.
Abstract: The foaming properties, foaming capacity and foam stability, of soluble complexes of pectin and a globular protein, napin, have been investigated with a “Foamscan” apparatus. Complementary, we also used SANS with a recent method consisting in an analogy between the SANS by foams and the neutron reflectivity of films to measure in situ film thickness of foams. The effect of ionic strength, of protein concentration and of charge density of the pectin has been analysed. Whereas the foam stability is improved for samples containing soluble complexes, no effect has been noticed on the foam film thickness, which is almost around 315 A whatever the samples. These results let us specify the role of each specie in the mixture: free proteins contribute to the foaming capacity, provided the initial free protein content in the bulk is sufficient to allow the foam formation, and soluble complexes slow down the drainage by their presence in the Plateau borders, which finally results in the stabilisation of foams.

83 citations

Journal ArticleDOI
01 Jan 2008-Langmuir
TL;DR: Foams and emulsions produced from ethanolamine salt solutions were more stable than those obtained from tetrabutyl-ammonium salt solutions, and are discussed in terms of counterion size, lipid molecular shape, and membrane curvature.
Abstract: We report the dispersions of a fatty acid and hydroxyl derivative salts in aqueous solutions that were further used to produce foams and emulsions. The tetrabutyl-ammonium salts of palmitic acid, 12-hydroxy stearic acid, and omega-hydroxy palmitic acid formed isotropic solutions of micelles, whereas the ethanolamine salts of the same acids formed turbid birefringent lamellar solutions. The structure and dimension of those phases were confirmed by small-angle neutron scattering and NMR. Micelles exhibited a surprisingly small radius of about 20 A, even for hydroxyl fatty acids, suggesting the formation of hydrogen bonds between lipids in the core of the micelles. In the case of ethanolamine salts of palmitic and 12-hydroxy stearic acids, the lipids were arranged in bilayers, with a phase transition from gel to fluid upon heating, whereas for omega-hydroxy palmitic acid, monolayers formed in accordance with the bola shape of this lipid. Foams and emulsions produced from ethanolamine salt solutions were more...

75 citations


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Journal ArticleDOI
TL;DR: This review focuses on various potential applications of supramolecular hydrogels as molecular biomaterials, classified by their applications in cell cultures, tissue engineering, cell behavior, imaging, and unique applications of hydrogelators.
Abstract: In this review we intend to provide a relatively comprehensive summary of the work of supramolecular hydrogelators after 2004 and to put emphasis particularly on the applications of supramolecular hydrogels/hydrogelators as molecular biomaterials. After a brief introduction of methods for generating supramolecular hydrogels, we discuss supramolecular hydrogelators on the basis of their categories, such as small organic molecules, coordination complexes, peptides, nucleobases, and saccharides. Following molecular design, we focus on various potential applications of supramolecular hydrogels as molecular biomaterials, classified by their applications in cell cultures, tissue engineering, cell behavior, imaging, and unique applications of hydrogelators. Particularly, we discuss the applications of supramolecular hydrogelators after they form supramolecular assemblies but prior to reaching the critical gelation concentration because this subject is less explored but may hold equally great promise for helping ...

1,395 citations

Journal ArticleDOI
TL;DR: In this paper, recent advances in the stabilization of emulsions and foams by particles of nanoscale and microscopic dimensions are described, providing insight into the molecular factors controlling particle wettability and adsorption, structural and mechanical properties of particle-laden liquid interfaces, and stabilization mechanisms of particlecoated droplets and bubbles.
Abstract: Recent advances in the stabilization of emulsions and foams by particles of nanoscale and microscopic dimensions are described. Ongoing research in this highly active field is providing insight into (i) the molecular factors controlling particle wettability and adsorption, (ii) the structural and mechanical properties of particle-laden liquid interfaces, and (ii) the stabilization mechanisms of particle-coated droplets and bubbles. There is much potential for exploiting the emerging knowledge in new food product applications. The preparation of cheap and effective colloidal particles based on food-grade ingredients, especially proteins, is the key technological challenge.

972 citations

Journal ArticleDOI
TL;DR: A critical overview of the most important properties of emulsion-based properties that are of interest to the food industry, the type of analytical techniques that are available to measure these properties, and the experimental protocols that have been developed to characterize the stability of food emulsions are provided.
Abstract: The efficient development and production of high quality emulsion-based products depends on knowledge of their physicochemical properties and stability. A wide variety of different analytical techniques and methodologies have been developed to characterize the properties of food emulsions. The purpose of this review article is to provide a critical overview of the most important properties of emulsions that are of interest to the food industry, the type of analytical techniques that are available to measure these properties, and the experimental protocols that have been developed to characterize the stability of food emulsions. Recommendations are made about the most suitable analytical techniques and experimental protocols needed to characterize the stability and properties of food emulsions.

831 citations

Journal ArticleDOI
TL;DR: This review focuses on the main research streams followed in this field during the last 12 years regarding: i) the parameters influencing the formation of complexes and coacervates in protein-polysaccharide systems; ii) the characterization of the kinetics of phase separation and multi-scale structure of the complexes andCoacervate; and iii) the investigation of the functional properties in food applications.

671 citations

Journal ArticleDOI
TL;DR: The puroindolines represent the molecular-genetic basis of the Hardness locus on chromosome 5DS and the soft (Ha) and hard (ha) alleles present in hexaploid bread wheat varieties.
Abstract: The variation in grain hardness is the single most important trait that determines end-use quality of wheat. Grain texture classification is based primarily on either the resistance of kernels to crushing or the particle size distribution of ground grain or flour. Recently, the molecular genetic basis of grain hardness has become known, and it is the focus of this review. The puroindoline proteins a and b form the molecular basis of wheat grain hardness or texture. When both puroindolines are in their 'functional' wild state, grain texture is soft. When either one of the puroindolines is absent or altered by mutation, then the result is hard texture. In the case of durum wheat which lacks puroindolines, the texture is very hard. Puroindolines represent the molecular-genetic basis of the Hardness locus on chromosome 5DS and the soft (Ha) and hard (ha) alleles present in hexaploid bread wheat varieties. To date, seven discrete hardness alleles have been described for wheat. All involve puroindoline a or b and have been designated Pina-D1b and Pinb-D1b through Pinb-D1g. A direct role of a related protein, grain softness protein (as currently defined), in wheat grain texture has yet to be demonstrated.

516 citations