Author
Christophe Schmitt
Other affiliations: Metz, École Normale Supérieure, École nationale supérieure d'agronomie et des industries alimentaires ...read more
Bio: Christophe Schmitt is an academic researcher from Nestlé. The author has contributed to research in topics: Whey protein & Whey protein isolate. The author has an hindex of 37, co-authored 216 publications receiving 6972 citations. Previous affiliations of Christophe Schmitt include Metz & École Normale Supérieure.
Topics: Whey protein, Whey protein isolate, Chemistry, Emulsion, Pea protein
Papers published on a yearly basis
Papers
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TL;DR: The protein-polysaccharide complexes exhibit better functional properties than that of the proteins and polysaccharides alone, and could be attributed to the simultaneous presence of the two biopolymers, as well as the structure of the complexes.
Abstract: Food proteins and polysaccharides are the two key structural entities in food materials. Generally, interactions between proteins and polysaccharides in aqueous media can lead to one- or two-phase systems, the latter being generally observed. In some cases of protein-polysaccharide net attraction, mainly mediated through electrostatic interactions, complex coac-ervation or associative phase separation occurs, giving rise to the formation of protein-polysac-charide complexes. Physicochemical factors such as pH, ionic strength, ratio of protein to polysaccharide, polysaccharide and protein charge, and molecular weight affect the formation and stability of such complexes. Additionally, the temperature and mechanical factors (pressure, shearing rate, and time) have an influence on phase separation and time stability of the system. The protein-polysacchaide complexes exhibit better functional properties than that of the proteins and polysaccharides alone. This improvement could be attributed to the simultaneou...
782 citations
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
TL;DR: In this article, the protein-polysaccharide electrostatic complex and coacervates' formation, structure and properties are presented, and the contribution of enthalpic and entropic effects is specifically discussed.
Abstract: Recent advances on protein–polysaccharide electrostatic complex and coacervates' formation, structure and properties are presented. The first section emphasises on the thermodynamics of complexes formation, the contribution of enthalpic and entropic effects is specifically discussed. Then, their structure is described at different length scales and recent findings on the phase-ordering dynamics of complex and coacervates formation are covered. Finally, the most relevant functional properties of protein–polysaccharide complexes and coacervates for food applications are described.
525 citations
TL;DR: In this paper, the authors reviewed the literature on the formation and the structure of β-lactoglobulin and whey protein isolate (WPI) aggregates in aqueous solution induced by heating.
481 citations
TL;DR: The most important parameters affecting protein-polysaccharide interactions are now well documented, and recent advances concern the structure-building kinetics, thermodynamics and structure of mixtures as mentioned in this paper.
Abstract: If the most important parameters affecting protein–polysaccharide interactions are now well documented, recent advances concern the structure-building kinetics, thermodynamics and structure of mixtures. As far as complex coacervation is concerned, experimental tools such as light scattering techniques, confocal and electron microscopy and high-sensitivity or isothermal titration calorimetry have brought insights on the molecular structure of the systems and gave access to thermodynamic parameters. These experimental data, combined with intensive numerical simulations on polyelectrolyte systems, are used to build up various models of protein–polysaccharide interaction taking into account both intrinsic and extrinsic parameters. In the case of thermodynamic incompatibility, probing interfaces of phase-separated systems is bringing some insights on the spatial and temporal behavior of such systems. The recent use of w/w emulsion like approach successfully allowed better control of the morphology of segregative phase-separated systems.
423 citations
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TL;DR: Deming's theory of management based on the 14 Points for Management is described in Out of the Crisis, originally published in 1982 as mentioned in this paper, where he explains the principles of management transformation and how to apply them.
Abstract: According to W. Edwards Deming, American companies require nothing less than a transformation of management style and of governmental relations with industry. In Out of the Crisis, originally published in 1982, Deming offers a theory of management based on his famous 14 Points for Management. Management's failure to plan for the future, he claims, brings about loss of market, which brings about loss of jobs. Management must be judged not only by the quarterly dividend, but by innovative plans to stay in business, protect investment, ensure future dividends, and provide more jobs through improved product and service. In simple, direct language, he explains the principles of management transformation and how to apply them.
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Journal Article•
3,099 citations
TL;DR: A review of literature evidence suggests that much of the reported emulsifying capability of polysaccharides is explicable in terms of complexation or contamination with a small fraction of surface-active protein this article.
1,663 citations
TL;DR: This book will not become a unity of the way for you to get amazing benefits at all, but, it will serve something that will let you get the best time and moment to spend for reading the book.
Abstract: It sounds good when knowing the nature of managerial work in this website. This is one of the books that many people looking for. In the past, many people ask about this book as their favourite book to read and collect. And now, we present hat you need quickly. It seems to be so happy to offer you this famous book. It will not become a unity of the way for you to get amazing benefits at all. But, it will serve something that will let you get the best time and moment to spend for reading the book.
1,560 citations
TL;DR: In this paper, a timely and targeted release of food ingredients at the right place and the right time is provided by microencapsulation, which can improve the effectiveness of food additives, broaden the application range of ingredients and ensure optimal dosage, thereby improving cost effectiveness for the food manufacturer.
Abstract: Controlled release of food ingredients at the right place and the right time is a key functionality that can be provided by microencapsulation A timely and targeted release improves the effectiveness of food additives, broadens the application range of food ingredients and ensures optimal dosage, thereby improving cost-effectiveness for the food manufacturer Reactive, sensitive or volatile additives (vitamins, cultures, flavors, etc) can be turned into stable ingredients through microencapsulation With carefully fine-tuned controlled release properties, microencapsulation is no longer just an added value technique, but the source of totally new ingredients with matchless properties
1,320 citations