Cécile Gehin-Delval

TL;DR: Investigation of a new class of food-grade particles, whey protein microgels, as stabilisers of triglyceride-water emulsions suggests that some particles spread at the interface leading to the formation of a continuous protein membrane.

TL;DR: In this paper, cell wall materials (CWMs) were isolated from the fruit of ripe apple, kiwifruit and tomato using methods of isolation which maximised the water retaining capacity and viscosity generating properties of the CWMs.

TL;DR: In this paper, the dynamic surface pressure Π of air bubbles aging in buffered β-lactoglobulin (BLG) solutions containing various protein concentrations C BLG (10 −9 −10 −4 ǫ), pH (3-7) and buffer concentrations C buff (1, 10 and 100 mM) was measured as a function of time t by bubble profile analysis tensiometry.

TL;DR: In this article, the authors measured the dynamic surface dilational modulus of β-lactoglobulin (BLG) layers at the water/air interface with the aim to enlarge information on the surface rheology of solutions of this practically important protein.

TL;DR: In this article, a large difference in the retardation effect in presence of the protein β-lactoglobulin (BLG) alone and its mixed solutions with surfactants was observed.