Showing results (1-10 of 23) with videos related to
Sort By:
Pageof 3
Journal of Colloid and Interface Science|June 26, 2009
Synthesising gold nanoparticles within bola fatty acid nanosomesJean-Paul Douliez, Bruno Novales, Cédric GaillardNanomaterials (Basel, Switzerland)|August 14, 2020
Tuning of Ag Nanoparticle Properties in Cellulose Nanocrystals/Ag Nanoparticle Hybrid Suspensions by H2O2 Redox Post-Treatment: The Role of the H2O2/AgNP RatioDafne Musino, Camille Rivard, Bruno Novales, et al.Journal of Colloid and Interface Science|December 17, 2009
Beta-lactoglobulin aggregates in foam films: effect of the concentration and size of the protein aggregatesBénédicte Rullier, Monique A V Axelos, Dominique Langevin, et al.Food Research International (Ottawa, Ont.)|October 7, 2023
Walnut (Juglans regia L.) kernel oil bodies recovered by aqueous extraction for utilization as ingredient in food emulsions: Exploration of their microstructure, composition and the effects of homogenization, pH, and salt ions on their physical stabilityChristelle Lopez, Hanitra Rabesona, Bruno Novales, et al.Journal of Colloid and Interface Science|May 30, 2009
Beta-lactoglobulin aggregates in foam films: correlation between foam films and foaming propertiesBénédicte Rullier, Monique A V Axelos, Dominique Langevin, et al.Langmuir : the ACS Journal of Surfaces and Colloids|November 30, 2007
Self-assembly of fatty acids and hydroxyl derivative saltsBruno Novales, Laurence Navailles, Monique Axelos, et al.Biomacromolecules|January 11, 2005
Heat-induced gelation of bovine serum albumin/low-methoxyl pectin systems and the effect of calcium ionsLaurence Donato, Catherine Garnier, Bruno Novales, et al.Journal of Colloid and Interface Science|October 20, 2020
Hydroxyl groups on cellulose nanocrystal surfaces form nucleation points for silver nanoparticles of varying shapes and sizesDafne Musino, Camille Rivard, Gautier Landrot, et al.Current Research in Food Science|December 2, 2024
Exploring the biodiversity of plant proteins for sustainable foods: Composition and emulsifying properties of the proteins recovered by aqueous extraction from camelina (Camelina sativa L.) seedsChristelle Lopez, Hanitra Rabesona, Valérie Beaumal, et al.Food Research International (Ottawa, Ont.)|December 6, 2021
Deciphering the properties of hemp seed oil bodies for food applications: Lipid composition, microstructure, surface properties and physical stabilityChristelle Lopez, Bruno Novales, Hanitra Rabesona, et al.Pageof 3