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Taco Nicolai
Centre national de la recherche scientifique
259Publications
43H-index
5,792Citations
Publications 261
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Abstract The influence of κ-carrageenan (KC) was investigated on the microstructure of gels formed by acid-induced gelation of whey protein aggregates (WPA). In part I of this two-part series we discussed results obtained by potentiometric titration, rheology and turbidimetry. Here we report on the microstructure of both the proteins and the polysaccharides using confocal laser scanning microscopy with different fluorescent labels for each type of biopolymer. The effect of KC concentration at fi...
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Abstract Gelation of suspensions of whey protein aggregates (WPA) was induced by lowering the pH in-situ using GDL. The effect of adding κ-carrageenan (KC) on the relationship between the net charge density of the proteins (α) and the pH was determined by potentiometric titration. It showed that complexes were formed for α > −2. The effect of adding KC on the storage shear modulus and the turbidity was studied by oscillatory shear rheology and UV–Vis spectrometry. The KC concentration dependence...
1 CitationsSource
#1Viet T.N.T. Bui (Nha Trang University)H-Index: 2
#2Bach T. Nguyen (Nha Trang University)H-Index: 6
Last.Frédéric Renou (CNRS: Centre national de la recherche scientifique)H-Index: 9
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Abstract The effect was studied of adding both KCl and CaCl2 on gelation of solutions of ι-carrageenan, κ-carrageenan and mixtures of both types. The gel temperature (Tg) of ι-car was found to be determined by the CaCl2 concentration and Tg of κ-car by the KCl concentration. At a given salt concentration, ι-car was stiffest with pure CaCl2, but κ-car gels and mixed carrageenan gels were stiffer when both KCl and CaCl2 were present. Gelation of κ-car increased the turbidity of mixed carrageenan g...
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#1Frederico Macedo Fernandes Barros (CNRS: Centre national de la recherche scientifique)
#2Christophe Chassenieux (CNRS: Centre national de la recherche scientifique)H-Index: 24
Last.Lazhar Benyahia (CNRS: Centre national de la recherche scientifique)H-Index: 20
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AbstractWe studied the efficiency of Aerosil® fumed silica particles to emulsify oils with water. Pickering emulsions were prepared using 1%wt of particles displaying different degrees of hydrophob...
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#1Taco Nicolai (CNRS: Centre national de la recherche scientifique)H-Index: 43
Abstract Gelation of proteins is one of the principal means to give desirable texture to food products. Gelation of individual proteins in aqueous solution has been investigated intensively in the past, but in most food products the system contains mixtures of different types of proteins. Therefore one needs to consider interaction between different proteins both before and during gelation. Most food proteins can be classified as globular proteins, but casein and gelatin are also important food ...
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#1Lingsam Tea (CNRS: Centre national de la recherche scientifique)H-Index: 1
#2Taco Nicolai (CNRS: Centre national de la recherche scientifique)H-Index: 43
Last.Frédéric Renou (CNRS: Centre national de la recherche scientifique)H-Index: 9
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The effect of adding a small quantity of linear polymers on the stability of water-in-water (W/W) emulsions was studied for emulsions of dextran-rich droplets in a continuous poly(ethylene oxide) (PEO) phase (D/P) and vice versa (P/D). It was found that out of 16 different polymers that were tested, three had a significant effect: chitosan (Chit), diethyl aminoethyl dextran (DEAED), and propylene glycol alginate (PGA). In the presence of Chit or PGA, P/D emulsions were much less stable than D/P ...
1 CitationsSource
#1Anna Kharlamova (CNRS: Centre national de la recherche scientifique)H-Index: 3
#2Taco Nicolai (CNRS: Centre national de la recherche scientifique)H-Index: 43
Last.Christophe Chassenieux (CNRS: Centre national de la recherche scientifique)H-Index: 24
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Abstract Gelation of aqueous solutions of casein micelles (MC) in mixtures with fractal aggregates of whey protein isolate (WPI) has been studied first by addition of different amounts of aggregates at a fixed concentration of micelles and then by substitution of micelles with aggregates at a fixed total protein concentration. Addition of small amounts of aggregates (1–5 g/L) to suspensions of micelles (20–60 g/L) at a fixed pH led to a strong decrease of the gelation temperature (Tg) and to an ...
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#1Viet T.N.T. BuiH-Index: 2
#2Bach T. Nguyen (Nha Trang University)H-Index: 6
Last.Taco NicolaiH-Index: 43
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κ-Carrageenan was extracted from three subspecies of Kappaphycus alvarezii—K. alvarezii, K. striatum, and K. malesianus—and ι-carrageenan was extracted from Eucheuma denticulatum. Mild water extraction was used in order to obtain carrageenan in the native form. The yield was higher for the raw extract from K. alvarezii (42%) than for the other species (32–37%). NMR showed that the samples contained only small amounts of other carrageenan types. The structural and rheological properties were char...
3 CitationsSource
#1Taco Nicolai (CNRS: Centre national de la recherche scientifique)H-Index: 43
#2Christophe Chassenieux (CNRS: Centre national de la recherche scientifique)H-Index: 24
Globulins are one of the four major classes of plant proteins and are the main protein component in legumes such as soy and pea. An important functionality of globulins is that they can form gels when heated in aqueous solution. Thermal gelation of these plant protein is reviewed and it is concluded that though the general features are similar to that of globular proteins from animal sources, there is a strong variation in specific rheological properties such as the gel stiffness. The variation ...
1 CitationsSource
#1Christophe Schmitt (Nestlé)H-Index: 30
#2Juliana Vc Silva (Nestlé)
Last.Taco Nicolai (CNRS: Centre national de la recherche scientifique)H-Index: 43
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Gelation of dairy/plant protein mixed dispersions and emulsions was achieved upon heat or acid treatment. The presence of plant proteins is generally leading to a lowering of the gel strength compared to dairy proteins alone. This is mostly due to the formation of independent networks by the different protein sources, which do not often interact strongly. As well, plant proteins were shown to compete with dairy proteins for calcium chelation, which can influence gel properties. Addition of a dis...
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