ACCUEIL CONTACT PLAN D'ACCES PLAN DU SITE DEVENIR MEMBRE
 
   
 
Newsletter
infos newsletter
 
Membres

 
 
 
Publications AVH


Résumés des publications des membres d'AVH
Les publications sont accessibles dans la partie membre

Si des publications vous interressent veullez nous contacter

V. Aroulmoji, V. Aguié-Béghin, M. Mathlouthi & R. Douillard (2004) Effect of sucrose on the properties of caffeine adsorption layers at the air solution interface. J.Coll. Interf. Sci., 276, 269-276.

L. Godbillot, P. Dole, C. Joly, B. Rogé and M. Mathlouthi (2005) Analysis of Water Binding in Starch Plasticized Films, Food Chem., 96, 380-386.

N. Follain, C. Joly, P. Dole, B. Rogé, M. Mathlouthi (2006)Quaternary starch based blends: influence of a fourth component addition to the starch/water/glycerol system, Carbohydrate Polymers,63, 400-407.

B. Rogé, R. Gilli and M. Mathlouthi (2005) Fractal analysis of ftir spectra : application to the characterization of amorphous carbohydrates. Physical and Chemical News. Sous presse.

H. Kodad, B. Rogé, M. Mathlouthi (2005) Structural study of mono-, di-, and trisaccharides in aqueous solution by vibrational spectroscopy. Physical and Chemical News. 21, 116-122.

Rachida Belhamri and Mohamed Mathlouthi (2005) Effect of impurities on sucrose crystal shape and growth, Current Topics in Crystal Growth Research,Vol.7,63-70.

Maciej STARZAK, Mohamed Mathlouthi (2005) Water activity in aqueous solutions of sucrose: an improved temperature dependence, Food Chem., accepté

B. Rogé, V. Aroulmoji, M. Mejri, M. Mathlouthi (2005) Fourier transform infrared spectroscopy as a probe for the study of the hydration of sucrose, caffeine and their mixtures in water, Food Chem., accepté

M. Mejri, B. Rogé, A. F. Bensouissi, F. Michels and M.Mathlouthi (2005)Effect of some additives on wheat gluten solubility: a structural approach. Food Chemistry., 92, 7-15.

Mathlouthi and B. Rogé (2003)Water Vapour Sorption Isotherms and the Caking of Food Powders, Food Chemistry,82, 61 – 71.

M. Mathlouthi & B. Rogé (2001) Water content, water activity and water structure. Zuckerindustrie. 126 (51) 880-884.

N. Le Barc'H, J. M. Grossel, P. Looten and M. Mathlouthi (2001) Kinetic study of the mutarotation of D-glucose in concentrated aqueous solution by gas-liquid chromatography Food Chemistry, 74, Issue 1, 119-124.

Aroulmoji V, Hutteau F, Mathlouthi M, Rutledge DN. (2001) Hydration properties and the role of water in taste modalities of sucrose, caffeine, and sucrose-caffeine mixtures.J Agric Food Chem. Aug;49(8):4039-45.

V. Aroulmoji, M. Mathlouthi and G. G. Birch (2000) Hydration properties of Na, K, Mg gluconates and gluconate/sucrose mixtures and their possible taste effect, Food Chemistry, 70, Issue 4, 471-482.

Starzak M, Peacock SD, Mathlouthi M. (2000) Hydration number and water activity models for the sucrose-water

B. Rogé & M. Mathlouthi (1999) Caking of sucrose crystals : effect on water content and crystal size. Zuckerindustrie 125 (5) 336-340.

M. Mathlouthi & B. Rogé (1998) Structure du saccharose et qualité des enrobages et des dragées. Industries Alimentaires & Agricoles (7) 37-44.

M. Mathlouthi and J. Genotelle (1998) Role of water in sucrose crystallization Carbohydrate Polymers, Volume 37, Issue 3, Pages 335-342.

Kacurakova M, Mathlouthi M (1996) FTIR and laser-Raman spectra of oligosaccharides in water: characterization of the glycosidic bond.

 

 
 
 
© Association Andrew Van Hook 2, rue Léon Patoux 51100 Reims Cedex 2, France