Article
Construction & Building Technology
Kirubajiny Pasupathy, Sayanthan Ramakrishnan, Jay Sanjayan
Summary: This study investigates the method of enhancing the foaming behavior in geopolymer foam concrete using a superplasticizer. The results show that the dosage of superplasticizer significantly affects the expansion behavior of the concrete.
CONSTRUCTION AND BUILDING MATERIALS
(2022)
Article
Polymer Science
Jhon Chique, Lina Uribe, Marek Pawlik, Andres Ramirez, Leopoldo Gutierrez
Summary: The foaming properties of three lignosulfonate samples were investigated in this study by measuring surface tension, foamability, bubble size distributions, and water recovery. It was found that all lignosulfonates showed surface activity that decreased with pH and was related to anionicity and molecular weight. The NaLS lignosulfonate displayed the highest dynamic foamability index (DFI) value, and the KLS and NaLS samples had the strongest effect on bubble size and water recovery.
Article
Construction & Building Technology
Mohammad Sadegh Tale Masoule, Elvis Baffoe, Ali Ghahremaninezhad
Summary: This paper investigates the physicochemical properties of proteins and their foaming characteristics in a synthetic pore solution (SPS) of cementitious materials. 13 proteins with different properties were studied. The proteins exhibited an increased negative charge and decreased hydrodynamic size in high pH relevant to cementitious materials. The proteins showed improved foaming in SPS compared to deionized water due to changes in their physicochemical properties. The stability of the foam in SPS was enhanced compared to the foam in deionized water, and the effect of surface tension on foaming behavior was less pronounced in SPS.
CONSTRUCTION AND BUILDING MATERIALS
(2023)
Article
Chemistry, Applied
Jingsong Zhu, Zhuojia Qian, Mohamed Eid, Fuchao Zhan, Muhammad Asif Ismail, Jing Li, Bin Li
Summary: This study systematically investigated the stabilizing effect of welan gum on the foam of hydroxypropyl methylcellulose and found that a concentration of 1% with an HPMC/WL ratio of 8:2 resulted in the maximum foaming capacity, while a total concentration of 1% with an HPMC/WL ratio of 2:8 provided the best foam stability. The excellent shear-thinning ability of welan gum and its high apparent viscosity were identified as crucial factors for the outstanding foaming properties of the HPMC/WL composite system.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Jack Yang, Gerard Gimenez-Ribes, Qixin He, Mehdi Habibi, Leonard M. C. Sagis
Summary: This study examined the interfacial properties of escin, a type of saponin, in mixtures with whey protein isolate (WPI). The addition of escin significantly increased the stiffness of the interfacial layers formed by WPI, resulting in more stable foams. Higher escin contents in the mixtures also improved the foam stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Pascal Moll, Hanna Salminen, Elena Griesshaber, Christophe Schmitt, Jochen Weiss
Summary: High-pressure homogenization improved the foaming properties of insoluble pea proteins at pH 3 and 5. At pH 3, the homogenization disrupted large protein aggregates into smaller particles, resulting in the generation of foams. At pH 5, homogenization resulted in the formation of aggregates made of smaller protein entities, allowing insoluble pea proteins to foam.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Polymer Science
Xiaodong Wang, Lei Hua, Jiachen Zhang, Lihua Luo
Summary: In order to produce EVA foams with a higher foaming ratio and stable cell size, the crosslinking reaction and the blowing reaction need to be conducted simultaneously. In this study, TMP was used as a crosslinking promoter, DCP as a crosslinking agent, and ADC as a chemical blowing agent to successfully prepare EVA foams. By adjusting the TMP concentration, the optimal foaming ratio and cell size were achieved. The results also showed that the addition of TMP improved the viscosity and crosslinking efficiency of the melt, leading to a reduced curing time.
JOURNAL OF APPLIED POLYMER SCIENCE
(2023)
Article
Chemistry, Applied
Remco Kornet, Jack Yang, Paul Venema, Erik van der Linden, Leonard M. C. Sagis
Summary: Specific fractionation steps can control the foaming and emulsifying properties of pea protein fractions. Protein composition largely determines the functionality of the fraction.
FOOD HYDROCOLLOIDS
(2022)
Article
Engineering, Chemical
Manuel Felix, Eva Puerta, Carlos Bengoechea, Cecilio Carrera-Sanchez
Summary: Porphyra dioica macmalgae can be used as a food-grade protein source for stabilizing dispersed food systems. The foaming properties and interfacial characteristics of SWE from Porphyra dioica were studied and it was found that the addition of stabilizers may be necessary for extending the shelf life of the final food product. The combination of dilatational and interfacial shear rheology was proven to be relevant for predicting the dynamics of dispersed systems with complex interfaces.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Engineering, Chemical
Pengkai Shang, Shujiang Liu, Furong Zhao, Zhigang Yin
Summary: This study foamed 128 powder compacts of glass-CaCO3 mixture isothermally to investigate the relationship between densification and foaming. It was found that densification occurs before foaming expansion, and there is a critical time associated with the maximum apparent density. The evolution of pore structure is affected by glass particle size, with coarse-particle glass favoring small and homogeneous pores.
Article
Food Science & Technology
Leonhard Maria Vidal, Theresa Wittenkamp, J. Philipp Benz, Mario Jekle, Thomas Becker
Summary: Leavening agents are essential for the texture and structure of baked goods. A microscale method was developed to determine flour-specific baking performance and leavening-dependent volume increase. Comparisons were made between different acidifying agents, showing that L-galactono-1,4-lactone has the potential to be a bio-technologically produced alternative with slower carbon dioxide production.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Physical
Olivier Tramis, Akiho Fujioka, Hiroyuki Imanaka, Naoyuki Ishida, Koreyoshi Imamura
Summary: Vacuum foam drying presents great potential for solid-state encapsulation of active drugs. By utilizing original rheological approaches, the vacuum drying process for pharmaceutical formulations can be significantly enhanced, resulting in formulations drying in less than 5 minutes. The proposed methodology, based on steady-shear rheology, offers a versatile and simple way to assess the foamability of pharmaceutical formulations.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2021)
Article
Engineering, Chemical
Clement Raimbault, Patrice Laure, Guillaume Francois, Severine Boyer, Michel Vincent, Francois Choquart, Jean-Francois Agassant
Summary: A key issue in polyurethane (PU) foaming modeling is the determination of physical parameters such as viscosity, gas expansion, and curing rate. Measurement difficulties arise due to the short time scales of gas production and PU crosslinking in industrial PU formulations. Although the FOAMAT (R) system has been developed to collect experimental data, the relationship between measurements and rheo-chemical parameters remains unclear.
POLYMER ENGINEERING AND SCIENCE
(2021)
Article
Chemistry, Applied
Jack Yang, Sarah P. Lamochi Roozalipour, Claire C. Berton-Carabin, Constantinos V. Nikiforidis, Erik van der Linden, Leonard M. C. Sagis
Summary: The presence of phenolic compounds in rapeseed extracts can significantly influence the interfacial and foaming properties of whey protein, leading to protein aggregation and reduced foam stability. Removing unbound phenols only partially restores the properties, suggesting a strong binding between phenols and proteins.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Physical
Xiuying Qiao, Reinhard Miller, Emanuel Schneck, Kang Sun
Summary: The presence of salt enhances the surface activity of silk fibroin, resulting in more stable foam, but exceeding a certain ionic strength leads to protein aggregation that affects foam formation and stability.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2021)
Article
Chemistry, Multidisciplinary
Benoit Chezeau, Lilya Boudriche, Christophe Vial, Amel Boudjemaa
SEPARATION SCIENCE AND TECHNOLOGY
(2020)
Article
Energy & Fuels
Hajar Bahry, Rawa Abdallah, Benoit Chezeau, Agnes Pons, Samir Taha, Christophe Vial
Summary: The present study investigated the possibility of using carob waste for second-generation biohydrogen production through dark fermentation. The results showed that dark fermentation of carob waste led to higher hydrogen yields compared to glucose, and the selection of nitrogen source and particle size reduction further improved the hydrogen productivity.
Article
Biophysics
Maroua Ellouze, Roua Lajnaf, Ahmed Zouari, Hamadi Attia, Mohamed Ali Ayadi, Christophe Vial
COLLOIDS AND SURFACES B-BIOINTERFACES
(2020)
Article
Agricultural Engineering
Maarouf Abdou Alio, Oana-Cristina Tugui, Lacramioara Rusu, Agnes Pons, Christophe Vial
BIORESOURCE TECHNOLOGY
(2020)
Article
Engineering, Chemical
Vincenzo Cappello, Cecile Plais, Christophe Vial, Frederic Augier
Summary: Applying Computational Fluid Dynamics to simulate enzyme production by filamentous fungi involves validating various models and investigating the impact of scale-up on productivity. Validation of the model reveals complex behaviors, such as substrate heterogeneities, yield loss, and non-obvious interactions between mixing and oxygen transfer limitations.
CHEMICAL ENGINEERING SCIENCE
(2021)
Article
Chemistry, Applied
Faiez Hentati, Guillaume Pierre, Alina Violeta Ursu, Christophe Vial, Cedric Delattre, Slim Abdelkafi, Philippe Michaud
FOOD HYDROCOLLOIDS
(2020)
Article
Engineering, Environmental
Sanaa Kouzbour, Youssef Stiriba, Bouchaib Gourich, Christophe Vial
JOURNAL OF WATER PROCESS ENGINEERING
(2020)
Article
Engineering, Environmental
Fadila Akkouche, Farouk Boudrahem, Idris Yahiaoui, Christophe Vial, Fabrice Audonnet, Farida Aissani-Benissad
Summary: The use of cotton textile waste as adsorbents, prepared through pyrolysis and chemical modification, showed excellent adsorption performance in removing pharmaceutical residues from aqueous solutions. The adsorption of tetracycline and paracetamol followed Langmuir and pseudo-second-order kinetic models, with paracetamol demonstrated better adsorption in a binary system.
WATER ENVIRONMENT RESEARCH
(2021)
Article
Nuclear Science & Technology
Mojtaba Goraki Fard, Youssef Stiriba, Bouchaib Gourich, Christophe Vial, Francesc Xavier Grau
NUCLEAR ENGINEERING AND DESIGN
(2020)
Article
Agricultural Engineering
Maarouf Abdou Alio, Alain Marcati, Agnes Pons, Christophe Vial
Summary: The study simulated the design and production process of a lignocellulosic ethanol biorefinery plant, determining plant scale, production capacity, water usage, and energy demand based on experimental results.
BIORESOURCE TECHNOLOGY
(2021)
Article
Thermodynamics
Sanaa Kouzbour, Bouchaib Gourich, Youssef Stiriba, Christophe Vial, Fabrice Gros, Rahmat Sotudeh-Gharebagh
Summary: The study found that different surfactants have varying effects on gas-liquid interfaces, with ester increasing gas hold-up, while amine is similar to tap water unless at a certain gas velocity.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2021)
Article
Engineering, Environmental
Lidia Favier, Claudia Veronica Ungureanu, Andrei Ionut Simion, Gabriela Bahrim, Christophe Vial
Summary: Clofibric acid, a main metabolite of pharmaceutical products used as antilipaemic agent, has drawn increased interest due to its resistance to biodegradation and persistence in the aquatic environment. A strain of Streptomyces, named MIUG 4.89, showed potential for biodegradation of clofibric acid under controlled biotechnological conditions. Mathematical modeling and statistical optimization were used to enhance the biodegradation of this refractory molecule, resulting in successful removal of clofibric acid under optimized culture conditions with a biodegradation yield of 54%.
PROCESS SAFETY AND ENVIRONMENTAL PROTECTION
(2021)
Article
Chemistry, Applied
Maroua Ellouze, Christophe Vial, Hamdi Attia, Mohamed Ali Ayadi
Summary: Camel beta-casein shows higher emulsifying activity than bovine protein with heat stability. However, a significant pH effect was observed for camel beta-casein, with the lowest emulsifying activity at pH 6.0 attributed to the formation of micellar protein structure.
Review
Computer Science, Interdisciplinary Applications
Noura Najid, Jean Nepo Hakizimana, Sanaa Kouzbour, Bouchaib Gourich, Alejandro Ruiz-Garcia, Christophe Vial, Youssef Stiriba, Raphael Semiat
Summary: The development of antifouling Reverse Osmosis (RO) membranes requires modeling and simulation tools to study fouling, cleaning procedures, and pretreatment technologies. This review focuses on recent advances in RO membrane technology and highlights the potential of Computational Fluid Dynamics (CFD) as a promising modeling tool for capturing all mechanisms and phenomena associated with RO and fouling.
COMPUTERS & CHEMICAL ENGINEERING
(2022)
Article
Engineering, Environmental
N. Boudrahem, F. Aissani-Benissad, F. Boudrahem, C. Vial, F. Audonnet, L. Favier
WATER SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)
