Search Results - "Huc-Mathis D"

Author Index.

Source: International Journal of Cosmetic Science. Dec2023 Supplement 1, Vol. 45, p62-64. 3p.

Plant-Derived By-Products as Multifunctional Ingredients in Sustainable Cosmetic Emulsions: Concentration-Dependent Effects of Orange Peel Microparticles.

Authors: Sarna, Katarzyna Klimaszewska, Emilia Ogorzałek, Marta et al.

Source: Applied Sciences (2076-3417); Jul2026, Vol. 16 Issue 13, p6444, 27p

Composition, Functional, and Technological Properties of Enzyme-Modified Carrot Pomace.

Authors: Gasiūnaitė, Ugnė Jagelavičiūtė, Jolita Bašinskienė, Loreta et al.

Source: Applied Sciences (2076-3417); Jun2026, Vol. 16 Issue 11, p5552, 24p

A porous 3D biofilm-inspired alginate/gellan hydrogel fabricated via dual-wavelength UV-crosslinking printer: Structural and rheological properties.

Authors: Kashi PA Bachlechner C Huc-Mathis D et al.

Source: Carbohydrate polymers [Carbohydr Polym] 2025 Dec 15; Vol. 370, pp. 124246. Date of Electronic Publication: 2025 Aug 18.

Publication Type: Journal Article

Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 8307156 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-1344 (Electronic) Linking ISSN: 01448617 NLM ISO Abbreviation: Carbohydr Polym Subsets: MEDLINE

Incorporation of Black Currant Pomace into Emulsions for Reducing Saturated Fat in Shortbread Cookies.

Authors: Michalkevičius, Rytis Bašinskienė, Loreta Jagelavičiūtė, Jolita et al.

Source: Applied Sciences (2076-3417); Oct2025, Vol. 15 Issue 20, p11266, 16p

Effect of Modification Methods on Composition and Technological Properties of Sea Buckthorn (Hippophae rhamnoides L.) Pomace.

Authors: Kaminskytė, Gabrielė Jagelavičiūtė, Jolita Bašinskienė, Loreta et al.

Source: Applied Sciences (2076-3417); Aug2025, Vol. 15 Issue 15, p8722, 15p

Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Black Currant (Ribes nigrum) Pomace.

Authors: Kairė, Aurelija Jagelavičiūtė, Jolita Bašinskienė, Loreta et al.

Source: Applied Sciences (2076-3417); Jun2025, Vol. 15 Issue 11, p6207, 15p

Composition and Technological Properties of Modified Lingonberry (Vaccinium vitis-idaea L.) Pomace.

Authors: Šimkutė, Simona Bašinskienė, Loreta Syrpas, Michail et al.

Source: Applied Sciences (2076-3417); Apr2025, Vol. 15 Issue 7, p3661, 16p

A Point-Line-Area Paradigm: 3D Printing for Next-Generation Health Monitoring Sensors.

Authors: Ming, Mei Yin, Xiaohong Luo, Yinchen et al.

Source: Sensors (14248220). Sep2025, Vol. 25 Issue 18, p5777. 26p.

Enzymatic Modification of Apple Pomace and Its Application in Conjunction with Probiotics for Jelly Candy Production.

Authors: Jagelavičiutė, Jolita Čižeikienė, Dalia Bašinskienė, Loreta

Source: Applied Sciences (2076-3417); Jan2025, Vol. 15 Issue 2, p599, 17p

Natural-Based Microparticles as Sole Stabilizers of High Internal Phase Pickering Emulsions.

Authors: Cafiero M Maillard MN Maniguet S et al.

Source: ACS omega [ACS Omega] 2025 Jan 30; Vol. 10 (5), pp. 4534-4547. Date of Electronic Publication: 2025 Jan 30 (Print Publication: 2025).

Publication Type: Journal Article

Journal Info: Publisher: American Chemical Society Country of Publication: United States NLM ID: 101691658 Publication Model: eCollection Cited Medium: Internet ISSN: 2470-1343 (Electronic) Linking ISSN: 24701343 NLM ISO Abbreviation: ACS Omega Subsets: PubMed not MEDLINE

Harnessing Grape Pomace, a Multifunctional By-Product from the Wine Industry for High-Value Salad Dressings.

Authors: Mangiapelo, Luciano Pinna, Nicola Blasi, Francesca et al.

Source: Molecules. Feb2025, Vol. 30 Issue 3, p693. 22p.

The Effect of Heat- and Salt Treatment on the Stability and Rheological Properties of Chickpea Protein-Stabilized Emulsions.

Authors: Mańko-Jurkowska, Diana Domian, Ewa

Source: Applied Sciences (2076-3417); Apr2024, Vol. 14 Issue 7, p2698, 18p

Research progress on the extraction, functional characteristics, and modification methods of pea protein.

Authors: Li, Yun-Zhi Wang, Xiao-Ya Sun, Yan-Yan et al.

Source: Life Research Journal. 2026, Vol. 9 Issue 1, p1-16. 16p.

Fabrication and characterisation of whey–pea protein‐based emulsion gels induced by transglutaminase cross‐linking.

Authors: Li, Dan Li, Siyao Zhao, Ru et al.

Source: International Journal of Dairy Technology. Jan-Mar2025, Vol. 78 Issue 1, p1-13. 13p.

Quantitative effects of formulation and process parameters on the structure of food emulsions stabilized with an unrefined by-product powder: A statistical approach.

Authors: Hollestelle C Huc-Mathis D Michon C et al.

Source: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Apr; Vol. 182, pp. 114150. Date of Electronic Publication: 2024 Feb 20.

Publication Type: Journal Article

Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE

Pea-Derived Antioxidant Peptides: Applications, Bioactivities, and Mechanisms in Oxidative Stress Management.

Authors: Gan, Yiming Xie, Ni Zhang, Deju

Source: Chemistry (2624-8549). Oct2025, Vol. 7 Issue 5, p141. 18p.

Limitations in the Valorization of Food Waste as Fertilizer: Cytogenotoxicity Assessment of Apple and Tomato Juices By-Products.

Authors: Padureanu, Silvica Patras, Antoanela

Source: Agronomy. Oct2025, Vol. 15 Issue 10, p2364. 22p.

Interfacial Shear Rheology of the Waxy Oil-Water Interfacial Layer Construction by Span80/60/65: Influence of Hydrophobic Chain Structure.

Authors: Wang, Chuanshuo Lv, Xiaofang Sun, Bingcai et al.

Source: Petroleum Chemistry. Mar2024, Vol. 64 Issue 3, p357-365. 9p.

Subjects: Oil-water interfaces, Nonionic surfactants, Pipe flow, Interface structures, Petroleum, Rheology

Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review.

Authors: Ji, Yuqi Silva, Mayumi Lin, Ruohui et al.

Source: Food Reviews International. Nov2024, Vol. 40 Issue 10, p3816-3846. 31p.