Christophe Schmitt

Summary

Country: Switzerland

Publications

  1. ncbi request reprint Whey protein soluble aggregates from heating with NaCl: physicochemical, interfacial, and foaming properties
    Christophe Schmitt
    Department of Food Science, Nestle Research Center, Vers chez les Blanc, CH 1000 Lausanne 26, Switzerland
    Langmuir 23:4155-66. 2007
  2. ncbi request reprint Effect of time on the interfacial and foaming properties of beta-lactoglobulin/acacia gum electrostatic complexes and coacervates at pH 4.2
    Christophe Schmitt
    Department of Food Science, Nestle Research Center, Vers chez les Blanc, CH 1000 Lausanne 26, Switzerland
    Langmuir 21:7786-95. 2005
  3. ncbi request reprint Kinetics of formation and functional properties of conjugates prepared by dry-state incubation of beta-lactoglobulin/acacia gum electrostatic complexes
    Christophe Schmitt
    Department of Food Science, Nestle Research Center, Vers chez les Blanc, CH 1000 Lausanne 26, Switzerland
    J Agric Food Chem 53:9089-99. 2005
  4. doi request reprint Multiscale characterization of individualized beta-lactoglobulin microgels formed upon heat treatment under narrow pH range conditions
    Christophe Schmitt
    Department of Food Science and Technology, Nestle Research Center, Lausanne 26, Switzerland
    Langmuir 25:7899-909. 2009
  5. doi request reprint Protein/polysaccharide complexes and coacervates in food systems
    Christophe Schmitt
    Department of Food Science and Technology, Nestle Research Center, Lausanne, Switzerland
    Adv Colloid Interface Sci 167:63-70. 2011
  6. doi request reprint Mixed layers of sodium caseinate + dextran sulfate: influence of order of addition to oil-water interface
    Laureline S Jourdain
    Food Science and Technology Department, Nestle Research Center, CH 1000 Lausanne 26, Switzerland
    Langmuir 25:10026-37. 2009
  7. ncbi request reprint Monitoring of beta-lactoglobulin dry-state glycation using various analytical techniques
    François Fenaille
    Nestle Research Center, Nestec Ltd, Vers chez les Blanc, Lausanne, Switzerland
    Anal Biochem 320:144-8. 2003

Collaborators

Detail Information

Publications7

  1. ncbi request reprint Whey protein soluble aggregates from heating with NaCl: physicochemical, interfacial, and foaming properties
    Christophe Schmitt
    Department of Food Science, Nestle Research Center, Vers chez les Blanc, CH 1000 Lausanne 26, Switzerland
    Langmuir 23:4155-66. 2007
    ..Air bubble size within the foam was the lowest at pH 7.0. The coarsening exponent, alpha, fell within predicted values of 1/3 and 1/2, except for very dry foams where it was 1/5...
  2. ncbi request reprint Effect of time on the interfacial and foaming properties of beta-lactoglobulin/acacia gum electrostatic complexes and coacervates at pH 4.2
    Christophe Schmitt
    Department of Food Science, Nestle Research Center, Vers chez les Blanc, CH 1000 Lausanne 26, Switzerland
    Langmuir 21:7786-95. 2005
    ....
  3. ncbi request reprint Kinetics of formation and functional properties of conjugates prepared by dry-state incubation of beta-lactoglobulin/acacia gum electrostatic complexes
    Christophe Schmitt
    Department of Food Science, Nestle Research Center, Vers chez les Blanc, CH 1000 Lausanne 26, Switzerland
    J Agric Food Chem 53:9089-99. 2005
    ..The foam capacity of the conjugates was significantly higher than that of the incubated beta-lactoglobulin as well as foam expansion and drainage time, especially at pH 5.3, i.e., higher than the pH of formation of the conjugates...
  4. doi request reprint Multiscale characterization of individualized beta-lactoglobulin microgels formed upon heat treatment under narrow pH range conditions
    Christophe Schmitt
    Department of Food Science and Technology, Nestle Research Center, Lausanne 26, Switzerland
    Langmuir 25:7899-909. 2009
    ....
  5. doi request reprint Protein/polysaccharide complexes and coacervates in food systems
    Christophe Schmitt
    Department of Food Science and Technology, Nestle Research Center, Lausanne, Switzerland
    Adv Colloid Interface Sci 167:63-70. 2011
    ..This latter section encompasses various technological aspects, namely: the viscosifying and gelling ability, the foaming and emulsifying ability and finally, the stabilization and release of bioactives or sensitive compounds...
  6. doi request reprint Mixed layers of sodium caseinate + dextran sulfate: influence of order of addition to oil-water interface
    Laureline S Jourdain
    Food Science and Technology Department, Nestle Research Center, CH 1000 Lausanne 26, Switzerland
    Langmuir 25:10026-37. 2009
    ..Overall, this study has confirmed the potential of shear rheology as a highly sensitive probe of associative electrostatic interactions and interfacial structure in mixed biopolymer layers...
  7. ncbi request reprint Monitoring of beta-lactoglobulin dry-state glycation using various analytical techniques
    François Fenaille
    Nestle Research Center, Nestec Ltd, Vers chez les Blanc, Lausanne, Switzerland
    Anal Biochem 320:144-8. 2003