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Dairy foams were manufactured on a pilot plant with various sucrose ester contents. Oil-in-water emulsions were produced by high-pressure homogenisation of anhydrous milk fat (20 wt%) with an aqueous phase containing skim milk powder (6.5 wt%), sucrose (15 wt%), hydrocolloids (2 wt%), and sucrose esters. Sucrose ester content was varied from 0 to 0.35 wt%.(More)
This study focused on the effects of the interactions between modified waxy maize starch, kappa carrageenan and skim milk on the microstructure of their mixed systems using Confocal Laser Scanning Microscopy (CLSM). A multiple staining of the components was set up with a view to improving starch covalent staining. In starch/carrageenan pasted mixtures,(More)
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