Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/3509

TitleImpact of the surface properties of lactic bacteria on the stability of emulsions
Author(s)Mai Huong Ly
Waché, Yves
Bouchez-Naïtali, M.
Meylheuc, T.
Aguedo, Mário
Teixeira, J. A.
T. M. Le
Belin, Jean-Marc
KeywordsFood emulsion
Lactic bacteria
Surface properties
Issue date2005
CitationMAI HUONG LY [et al.] - Impact of the surface properties of lactic bacteria on the stability of emulsions. In MERCOSUR CONGRESS ON CHEMICAL ENGINEERING – ENPROMER, 2 ; MERCOSUR CONGRESS ON PROCESS SYSTEMS ENGINEERING, 4, Rio de Janeiro, 2005 – “Proceedings of the 2nd Mercosur Congress on Chemical Engineering – ENPROMER and 4th Mercosur Congress on Process Systems Engineering” [CD-ROM]. [S.l. : s.n.], 2005. ISBN 85-7650-043-4.
Abstract(s)Bacteria have physicochemical surface properties which depend on the chemical composition of the cell surface. These characters proceed from several type of physicochemical interactions and are involved in attachment processes of microorganisms to surfaces. Thus they are of interest in several areas, as biomedicine, formation of biofilms and adhesion to apolar surfaces. Moreover, food matrix are complex heterogeneous media, which structure settles on interaction forces between molecules (van der Waals, electrostatic or structural forces…). When bacteria are present in a matrix, it is probable that their surface interacts with the other constituents. So far, few studies have mentioned this subject. In order to understand the involvement of cells surface properties in a food matrix, the effect of surface properties of lactic bacteria on the stability of model emulsions were studied. The results showed that the choice of a bacterium according to its surface properties may have a strong impact on the stability and on the behavior of an emulsion.
TypeConference paper
URIhttp://hdl.handle.net/1822/3509
ISBN85-7650-043-4
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Artigos em Livros de Atas / Papers in Proceedings

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