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Christelle Turchiuli

Agro ParisTech

40

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Addition of a mushroom by-product in oil-in-water emulsions for the microencapsulation of sunflower oil by spray drying

2020 Food Chemistry
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Impact of Pleurotus ostreatus β-Glucans on Oxidative Stability of Active Compounds Encapsulated in Powders during Storage and In Vitro Digestion.

2020 Antioxidants
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Production of stable emulsions using beta-glucans extracted from Pleurotus ostreatus to encapsulate oxidisable compounds

2019
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Influence of antioxidant location on the protection of oil encapsulated in powder

2018
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Effect of α-tocopherol on oxidative stability of oil during spray drying and storage of dried emulsions

2016 Food Research International
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The microstructure and component distribution in spray-dried emulsion particles

2016 Food Structure
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Role of antioxidant distribution in spray dried O/W emulsions on the preservation of functionality during storage

2015
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Drying of O/W emulsions under a synchrotron source UV microscope

2015
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Design of liquid emulsions to structure spray dried particles

2015 Journal of Food Engineering
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Fluidised bed agglomeration of particles with different glass transition temperatures

2015 Powder Technology
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