Some results

Nutrients that are essential to human health are provided exclusively through food, such as plant sterols (which reduce the risk of cardiovascular disease) and lutein (a xanthophyll carotenoid that is important for the eyes). However, they are consumed in quantities that are too small to have any beneficial effects, and their solubility in water and lipids is very low, which limits their incorporation into food formulations and reduces their bioavailability.

The protein transition aims to reduce the proportion of animal proteins in our diet in favour of plant proteins, not least because of growing concern for environmental sustainability. In this context, legumes such as peas and lupins are proving to be promising sources of dietary protein. However, their deployment in food systems is limited by the fact that their functional properties (particularly in terms of emulsifying, foaming and gelling capacities) are often far from optimal.

To rise to the challenge of reconnecting agriculture, the environment, food and health, it is essential to exploit data from heterogeneous sources and formats. And that's a major challenge! However, ontologies offer a solution, as they provide a formal structure for describing and better interpreting data.

Gliadins are known to have great structural and conformational flexibility for which the roles of the two N-terminal and C-terminal domains are poorly defined. The aim of the work was to revisit the structure of gliadins in light of advances in the field of inherently disordered proteins.

Using microfluidics, microreactors have been developed to produce and trap giant uni-lamellar vesicles encapsulating macromolecules.

Innovating in approaches or concepts makes it possible to imagine new technological routes or new functionalities for food products. This synthesis work shows how the concepts of soft matter physics make it possible to control the interactions and processes of assembly between proteins, whether they are of animal or vegetable origin.

Advantage of choline chloride for reducing salt in bread and its societal acceptability.

The release of fat-soluble vitamins during digestion depends on the oil used.