Formal descriptions for formulation

International Journal of Pharmaceutics - Tập 344 Số 1-2 - Trang 4-8 - 2007
Hervé This1
1INRA Team of Molecular Gastronomy, Laboratoire de chimie des interactions moléculaires (Collège de France) and UMR 214-Laboratoire de chimie (AgroParisTech), 16 rue Claude Bernard, 75005 Paris, France.

Tóm tắt

Từ khóa


Tài liệu tham khảo

Alvarez, 2002, Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis, Eur. Food Res. Technol., 215, 13, 10.1007/s00217-002-0515-0

Anton, 1998, Structure and functional properties of hen egg yolk constituents, Recent Res. Devel. Agric. Food Chem., 2, 1998

Atkins, 1990

Atkins, 1998

Belitz, 1999

Bowes, 1998

Burckheim, 1990, Food emulsions

Carême, 1847

Causeret, 1991, Ionic strength and pH effects on composition and microstructure of yolk granules, J. Food Sci., 56, 1532, 10.1111/j.1365-2621.1991.tb08634.x

Cotte, J., 1992, Introduction. In: Martini, M.-C., Seillier, M. (Eds), Actifs & Additifs en cosmétologie, Technique & Documentation Lavoisier, Paris, pp. XIII–XVI.

De Gennes, 1997

De Gennes, P.G., Brochard-Wyart, F., Quéré, D., 2002. Gouttes, bulles, perles et ondes, Belin, Paris.

Dickinson, 1994

Dickinson, 2006, Colloid science of mixed ingredients, Soft Matter, 2, 642, 10.1039/b605670a

Djabourov, 1988, Architecture of gels, Contemp. Phys., 29, 273, 10.1080/00107518808224377

Escoffier, 1901

Kopp, J., 1986. Le rôle du collagène dans les phénomènes de restructuration des viandes, In La restructuration des viandes (Dumont, B.L. Ed.), Erti, Versailles, 55–77.

Everett, 1988

Gringoire, 1901

Ferro, 2004, Thermal analysis and alloy phase diagrams, Thermochem. Acta, 418, 23, 10.1016/j.tca.2003.11.040

Hessel, 2005, Gas-liquid and gas-liquid-solid microstructured reactors: contacting principles and applications, Ind. Eng. Chem. Res., 44, 9750, 10.1021/ie0503139

Hiemnez, 1986

Hunter, 1986

Israelachvili, 1992

Jones, 2002

Kettle, 1999

Lagrasso, T.A., 1996. Microstructure Development during Directional Solidification of Peritectic Alloys, Final Technical Report (October 1, 1993–December 31, 1996), NASA Grant No. NAG8-963.

Larousse gastronomique, Paris, Larousse-Bordas, 1996.

Lavoisier, 1782

Lehn, 1999

Lyklema, 1991

Mandelbrot, 1982

Marin, 2001. Les dons de Comus (3 Vol.), Manucius, Pau(fac simile of the 1742 edition published in Paris).

Menon, 1755. Les soupers de la cour, ou l’art de travailler toutes sortes d’aliments, Guillyn, Parins.

Michalski, 2004, Native fat globules of different sizes selected from raw milk:thermal and structural behavior, Chem. Phys. Lipids, 132, 261, 10.1016/j.chemphyslip.2004.08.007

Prince, 1978

Relkin, 2004, Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions, J. Agric. Food Chem., 52, 6257, 10.1021/jf049477a

Sztehlo, A., 1994. European Microscopy and Analysis, 5, 17.

Teisseire, 1991

This, 1996, Le chocolat Chantilly, Pour la Science, 230

This, H., 2001, http://www.pierre-gagnaire.com/francais/cdthis.htm, access, 11/02/07.

This, 2002, Molecular gastronomy, Angew Chem. Int., Ed., 41, 83, 10.1002/1521-3773(20020104)41:1<83::AID-ANIE83>3.0.CO;2-F

This, 2003, La gastronomie moléculaire, Sciences des aliments, 23, 187, 10.3166/sda.23.187-198

Trésor de la langue française, 2006. Electronic version, http://atilf.atilf.fr/tlf.htm, access 01/10/2006.

Vadehra, 1973, Eggs as a source of protein, CRC Crit. Rev. Food Technol., 4, 193, 10.1080/10408397309527158

Vian, 1947