All Stories

  1. Influence of high power ultrasound on physical-chemical properties of polypropylene films aimed for food packaging: barrier and contact angle features

    Article • Polymer International, July 2017, Wiley

    Professor Frederic DEBEAUFORT, Mario Scetar

  2. Effects of carbohydrate/protein ratio on the microstructure and the barrier and sorption properties of wheat starch-whey protein blend edible films

    Article • Journal of the Science of Food and Agriculture, June 2016, Wiley

    Professor Frederic DEBEAUFORT

  3. Tuning the Functional Properties of Polysaccharide-Protein Bio-Based Edible Films by Chemical, Enzymatic, and Physical Cross-Linking

    Article • Comprehensive Reviews in Food Science and Food Safety, May 2016, Wiley

    Professor Frederic DEBEAUFORT

  4. Controlled release of tyrosol and ferulic acid encapsulated in chitosan–gelatin films after electron beam irradiation

    Article • Radiation Physics and Chemistry, January 2016, Elsevier

    Professor Frederic DEBEAUFORT

  5. Spectroscopic analyses of the influence of electron beam irradiation doses on mechanical, transport properties and microstructure of chitosan-fish gelatin blend films

    Article • Food Hydrocolloids, April 2015, Elsevier

    Professor Frederic DEBEAUFORT

  6. Water-induced local ordering of chitosan polymer chains in thin layer films

    Article • Carbohydrate Polymers, March 2015, Elsevier

    Professor Frederic DEBEAUFORT

  7. Mechanical and barrier properties of extruded film made from sodium and calcium caseinates

    Article • Food Packaging and Shelf Life, December 2014, Elsevier

    Professor Frederic DEBEAUFORT

  8. Techniques to measure sorption and migration between small molecules and packaging. A critical review

    Article • Journal of the Science of Food and Agriculture, September 2014, Wiley

    Professor Frederic DEBEAUFORT

  9. Sorption ofn-hexane in amorphous polystyrene

    Article • Journal of Polymer Science Part B Polymer Physics, July 2014, Wiley

    Professor Frederic DEBEAUFORT

  10. Surface, mechanical and barrier properties of bio-based composite films based on chitosan and whey protein

    Article • Food Packaging and Shelf Life, March 2014, Elsevier

    Professor Frederic DEBEAUFORT

  11. Barrier, structural and mechanical properties of bovine gelatin–chitosan blend films related to biopolymer interactions

    Article • Journal of the Science of Food and Agriculture, February 2014, Wiley

    Professor Frederic DEBEAUFORT

  12. Effect of relative humidity on carvacrol release and permeation properties of chitosan based films and coatings

    Article • Food Chemistry, February 2014, Elsevier

    Professor Frederic DEBEAUFORT

  13. Hydrocolloids as Edible or Active Packaging Materials

    Article • January 2014, Royal Society of Chemistry

    Professor Frederic DEBEAUFORT

  14. Carvacrol affects interfacial, structural and transfer properties of chitosan coatings applied onto polyethylene

    Article • Carbohydrate Polymers, August 2013, Elsevier

    Professor Frederic DEBEAUFORT

  15. Antimicrobial efficiency of carvacrol vapour related to mass partition coefficient when incorporated in chitosan based films aimed for active packaging

    Article • Food Control, July 2013, Elsevier

    Professor Frederic DEBEAUFORT

  16. Aroma behaviour during steam cooking within a potato starch-based model matrix

    Article • Carbohydrate Polymers, June 2013, Elsevier

    Professor Frederic DEBEAUFORT

  17. Transfer of Water and Volatiles at Interfaces: Application to Complex Food Systems

    Article • January 2013, Springer Science + Business Media

    Professor Frederic DEBEAUFORT

  18. Release Behavior and Stability of Encapsulated d -Limonene from Emulsion-Based Edible Films

    Article • Journal of Agricultural and Food Chemistry, December 2012, American Chemical Society (ACS)

    Professor Frederic DEBEAUFORT

  19. Corrigendum to “Influence of temperature and NaCl on the release in aqueous liquid media of aroma compounds encapsulated in edible films” [Journal of Food Engineering 108 (2012) 30–36]

    Article • Journal of Food Engineering, November 2012, Elsevier

    Professor Frederic DEBEAUFORT

  20. Effect of modified starch or maltodextrin incorporation on the barrier and mechanical properties, moisture sensitivity and appearance of soy protein isolate-based edible films

    Article • Innovative Food Science & Emerging Technologies, October 2012, Elsevier

    Professor Frederic DEBEAUFORT

  21. Structure and thermal properties of a chitosan coated polyethylene bilayer film

    Article • Polymer Degradation and Stability, August 2012, Elsevier

    Professor Frederic DEBEAUFORT

  22. Effect of environmental humidity and coating on aroma transfer through treated papers

    Article • Food Chemistry, June 2012, Elsevier

    Professor Frederic DEBEAUFORT

  23. Barrier properties of chitosan coated polyethylene

    Article • Journal of Membrane Science, June 2012, Elsevier

    Professor Frederic DEBEAUFORT

  24. The Schroeder paradox or how the state of water affects the moisture transfer through edible films

    Article • Food Chemistry, June 2012, Elsevier

    Professor Frederic DEBEAUFORT

  25. How composition and process parameters affect volatile active compounds in biopolymer films

    Article • Carbohydrate Polymers, April 2012, Elsevier

    Professor Frederic DEBEAUFORT

  26. Influence of temperature and NaCl on the release in aqueous liquid media of aroma compounds encapsulated in edible films

    Article • Journal of Food Engineering, January 2012, Elsevier

    Professor Frederic DEBEAUFORT

  27. Encapsulation of flavors, nutraceuticals and antibacterials

    Article • August 2011, Taylor & Francis

    Professor Frederic DEBEAUFORT

  28. Effect of ferulic acid and α-tocopherol antioxidants on properties of sodium caseinate edible films

    Article • Food Hydrocolloids, August 2011, Elsevier

    Professor Frederic DEBEAUFORT

  29. Transport parameters for aroma compounds through i-carrageenan and sodium alginate-based edible films

    Article • Food Hydrocolloids, July 2011, Elsevier

    Professor Frederic DEBEAUFORT

  30. Investigation of water transfer across thin layer biopolymer films by infrared spectroscopy

    Article • Journal of Membrane Science, March 2011, Elsevier

    Professor Frederic DEBEAUFORT

  31. Transfer of Water and Active Molecules at the Interfaces in Complex Food Systems: Theoretical and Practical Aspects

    Article • Procedia Food Science, January 2011, Elsevier

    Professor Frederic DEBEAUFORT

  32. Contributor contact details

    Article • January 2011, Elsevier

    Professor Frederic DEBEAUFORT

  33. Moisture loss, gain and migration in foods

    Article • January 2011, Elsevier

    Professor Frederic DEBEAUFORT

  34. Study of the retention and release of n-hexanal incorporated into soy protein isolate–lipid composite films

    Article • Journal of Food Engineering, September 2010, Elsevier

    Professor Frederic DEBEAUFORT

  35. Effect of ultrasound treatment on properties of gluten-based film

    Article • Innovative Food Science & Emerging Technologies, July 2010, Elsevier

    Professor Frederic DEBEAUFORT

  36. Protein and glycerol contents affect physico-chemical properties of soy protein isolate-based edible films

    Article • Innovative Food Science & Emerging Technologies, July 2010, Elsevier

    Professor Frederic DEBEAUFORT

  37. Liquid and vapour water transfer through whey protein/lipid emulsion films

    Article • Journal of the Science of Food and Agriculture, May 2010, Wiley

    Professor Frederic DEBEAUFORT

  38. Encapsulation of aroma compounds in biopolymeric emulsion based edible films to control flavour release

    Article • Carbohydrate Polymers, May 2010, Elsevier

    Professor Frederic DEBEAUFORT

  39. Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films

    Article • International Dairy Journal, January 2010, Elsevier

    Professor Frederic DEBEAUFORT

  40. Moisture loss, gain and migration in foods and its impact on food quality

    Article • January 2010, Elsevier

    Professor Frederic DEBEAUFORT

  41. Wine Oxidation and the Role of Cork

    Article • Critical Reviews in Food Science and Nutrition, December 2009, Taylor & Francis

    Professor Frederic DEBEAUFORT

  42. Influence of alginate emulsion-based films structure on its barrier properties and on the protection of microencapsulated aroma compound

    Article • Food Hydrocolloids, December 2009, Elsevier

    Professor Frederic DEBEAUFORT

  43. Interface and aroma barrier properties of iota-carrageenan emulsion–based films used for encapsulation of active food compounds

    Article • Journal of Food Engineering, July 2009, Elsevier

    Professor Frederic DEBEAUFORT

  44. Influence of hydrocolloid nature on the structure and functional properties of emulsified edible films

    Article • Food Hydrocolloids, May 2009, Elsevier

    Professor Frederic DEBEAUFORT

  45. Influence of interactions on water and aroma permeabilities of ι-carrageenan–oleic acid–beeswax films used for flavour encapsulation

    Article • Carbohydrate Polymers, March 2009, Elsevier

    Professor Frederic DEBEAUFORT

  46. Biopolymer interactions affect the functional properties of edible films based on agar, cassava starch and arabinoxylan blends

    Article • Journal of Food Engineering, February 2009, Elsevier

    Professor Frederic DEBEAUFORT

  47. Lipid-Based Edible Films and Coatings

    Article • January 2009, Springer Science + Business Media

    Professor Frederic DEBEAUFORT

  48. From macroscopic to molecular scale investigations of mass transfer of small molecules through edible packaging applied at interfaces of multiphase food products

    Article • Innovative Food Science & Emerging Technologies, January 2009, Elsevier

    Professor Frederic DEBEAUFORT

  49. Moisture barrier, wetting and mechanical properties of shellac/agar or shellac/cassava starch bilayer bio-membrane for food applications

    Article • Journal of Membrane Science, November 2008, Elsevier

    Professor Frederic DEBEAUFORT

  50. Aroma Barrier Properties of Sodium Caseinate-Based Films

    Article • Biomacromolecules, May 2008, American Chemical Society (ACS)

    Professor Frederic DEBEAUFORT

  51. Protection of Active Aroma Compound against Moisture and Oxygen by Encapsulation in Biopolymeric Emulsion-Based Edible Films

    Article • Biomacromolecules, March 2008, American Chemical Society (ACS)

    Professor Frederic DEBEAUFORT

  52. Diffusion of small molecules in edible films: Effect of water and interactions between diffusant and biopolymer

    Article • Food Chemistry, February 2008, Elsevier

    Professor Frederic DEBEAUFORT

  53. Effect of surfactants and drying rate on barrier properties of emulsified edible films

    Article • International Journal of Food Science & Technology, July 2007, Wiley

    Professor Frederic DEBEAUFORT

  54. Influence of thermal process on structure and functional properties of emulsion-based edible films

    Article • Food Hydrocolloids, July 2007, Elsevier

    Professor Frederic DEBEAUFORT

  55. Importance of Surface Tension Characterization for Food, Pharmaceutical and Packaging Products: A Review

    Article • Critical Reviews in Food Science and Nutrition, June 2006, Taylor & Francis

    Professor Frederic DEBEAUFORT

  56. Effect of Plasticizers (Water and Glycerol) on the Diffusion of a Small Molecule in Iota-Carrageenan Biopolymer Films for Edible Coating Application

    Article • Biomacromolecules, June 2006, American Chemical Society (ACS)

    Professor Frederic DEBEAUFORT

  57. Wetting properties at the surface of iota-carrageenan-based edible films

    Article • Journal of Colloid and Interface Science, February 2006, Elsevier

    Professor Frederic DEBEAUFORT

  58. Transfer of volatile phenols at oak wood/wine interface in a model system

    Article • January 2006, Elsevier

    Professor Frederic DEBEAUFORT

  59. Translational Diffusion Coefficients of Volatile Compounds in Various Aqueous Solutions at Low and Subzero Temperatures

    Article • Journal of Agricultural and Food Chemistry, August 2005, American Chemical Society (ACS)

    Professor Frederic DEBEAUFORT

  60. Functional Properties of Edible Agar-Based and Starch-Based Films for Food Quality Preservation

    Article • Journal of Agricultural and Food Chemistry, February 2005, American Chemical Society (ACS)

    Professor Frederic DEBEAUFORT

  61. Aroma Volatility from Aqueous Sucrose Solutions at Low and Subzero Temperatures

    Article • Journal of Agricultural and Food Chemistry, November 2004, American Chemical Society (ACS)

    Professor Frederic DEBEAUFORT

  62. Modified arabinoxylan-based films

    Article • Journal of Membrane Science, April 2004, Elsevier

    Professor Frederic DEBEAUFORT

  63. Modified Arabinoxylan-Based Films. Part B. Grafting of Omega-3 Fatty Acids by Oxygen Plasma and Electron Beam Irradiation

    Article • Journal of Agricultural and Food Chemistry, May 2003, American Chemical Society (ACS)

    Professor Frederic DEBEAUFORT

  64. Edible Arabinoxylan-Based Films. 1. Effects of Lipid Type on Water Vapor Permeability, Film Structure, and Other Physical Characteristics

    Article • Journal of Agricultural and Food Chemistry, July 2002, American Chemical Society (ACS)

    Professor Frederic DEBEAUFORT

  65. Arabinoxylan−Lipid-Based Edible Films and Coatings. 3. Influence of Drying Temperature on Film Structure and Functional Properties

    Article • Journal of Agricultural and Food Chemistry, April 2002, American Chemical Society (ACS)

    Professor Frederic DEBEAUFORT

  66. Edible Films And Coatings As Aroma Barriers

    Article • February 2002, Taylor & Francis

    Professor Frederic DEBEAUFORT

  67. Factors Affecting the Moisture Permeability of Lipid-Based Edible Films: A Review

    Article • Critical Reviews in Food Science and Nutrition, January 2002, Taylor & Francis

    Professor Frederic DEBEAUFORT

  68. Arabinoxylan-Lipids-Based Edible Films and Coatings. 2. Influence of Sucroester Nature on the Emulsion Structure and Film Properties

    Article • Journal of Agricultural and Food Chemistry, January 2002, American Chemical Society (ACS)

    Professor Frederic DEBEAUFORT

  69. Lipid hydrophobicity and physical state effects on the properties of bilayer edible films

    Article • Journal of Membrane Science, December 2000, Elsevier

    Professor Frederic DEBEAUFORT

  70. Edible Barriers: A Solution to Control Water Migration in Foods

    Article • April 2000, American Chemical Society (ACS)

    Professor Frederic DEBEAUFORT

  71. Mechanism of Aroma Transfer through Edible and Plastic Packagings

    Article • April 2000, American Chemical Society (ACS)

    Professor Frederic DEBEAUFORT

  72. Influence of the Physical State of Water on the Barrier Properties of Hydrophilic and Hydrophobic Films

    Article • Journal of Agricultural and Food Chemistry, January 2000, American Chemical Society (ACS)

    Professor Frederic DEBEAUFORT

  73. Water vapour pressure above saturated salt solutions at low temperatures

    Article • Fluid Phase Equilibria, February 1999, Elsevier

    Professor Frederic DEBEAUFORT

  74. Interactions between Aroma and Edible Films. 1. Permeability of Methylcellulose and Low-Density Polyethylene Films to Methyl Ketones

    Article • Journal of Agricultural and Food Chemistry, January 1999, American Chemical Society (ACS)

    Professor Frederic DEBEAUFORT

  75. Edible Films and Coatings: Tomorrow's Packagings: A Review

    Article • Critical Reviews in Food Science and Nutrition, May 1998, Taylor & Francis

    Professor Frederic DEBEAUFORT

  76. Lipids and biopackaging

    Article • Journal of the American Oil Chemists Society, October 1997, Wiley

    Professor Frederic DEBEAUFORT

  77. Methylcellulose-Based Edible Films and Coatings:  2. Mechanical and Thermal Properties as a Function of Plasticizer Content

    Article • Journal of Agricultural and Food Chemistry, March 1997, American Chemical Society (ACS)

    Professor Frederic DEBEAUFORT

  78. Methyl cellulose-based edible films and coatings I. Effect of plasticizer content on water and 1-octen-3-ol sorption and transport

    Article • Cellulose, September 1995, Springer Science + Business Media

    Professor Frederic DEBEAUFORT

  79. Aroma compound and water vapor permeability of edible films and polymeric packagings.

    Article • Journal of Agricultural and Food Chemistry, December 1994, American Chemical Society (ACS)

    Professor Frederic DEBEAUFORT

  80. Water vapor permeability and diffusivity through methylcellulose edible films

    Article • Journal of Membrane Science, May 1994, Elsevier

    Professor Frederic DEBEAUFORT

  81. Polarity Homogeneity and Structure Affect Water Vapor Permeability of Model Edible Films

    Article • Journal of Food Science, March 1993, Wiley

    Professor Frederic DEBEAUFORT