5 Papers
24 Citations
T. M. Le is an academic researcher from Vietnam National University, Hanoi. The author has contributed to research in topics: Chemistry & Emulsion. The author has an hindex of 4, co-authored 5 publications.
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Papers
Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability
Mai Huong Ly,Mario Aguedo,S. Goudot,M. L. Le,Philippe Cayot,José A. Teixeira,T. M. Le,Jean-Marc Belin,Yves Waché +8 more
TL;DR: In this paper, the effects of the surface properties of lactic acid bacteria on the stability of model food emulsions were investigated. And the results showed that the bacteria through their surface properties could interact with other compounds in matrices, consequently affecting the stability.
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Importance of bacterial surface properties to control the stability of emulsions.
Mai Huong Ly,Murielle Naïtali-Bouchez,Thierry Meylheuc,Marie-Noëlle Bellon-Fontaine,T. M. Le,Jean-Marc Belin,Yves Waché +6 more
TL;DR: The results suggest that the interactions between bacteria and other food components can influence the position of bacteria in food matrixes.
62
Retention of aroma compounds by lactic acid bacteria in model food media
Mai Huong Ly,M. Covarrubias-Cervantes,C. Dury-Brun,S. Bordet,Andrée Voilley,T. M. Le,Jean-Marc Belin,Yves Waché +7 more
TL;DR: In this paper, a static headspace technique was used to study the retention of aroma compounds by bacteria, and two strains of Lactococcus lactis subsp. diacetylactis and two ethyl esters generally involved in the cheese flavor were chosen for the experiments.
20
Relationship between the presence of the citrate permease plasmid and high electron‐donor surface properties of Lactococcus lactis ssp. lactis biovar. diacetylactis
TL;DR: The investigated the electron-donor surface properties of L. lactis strains and observed that the diacetylactis biovariants presented increased adhesion to electron-acceptor solvents, suggesting that the presence of high electron-Donor characteristics on the surface of Lactococcus lactis results to a large extent from the existence of the citrate permease plasmid.
5
Impact of the surface properties of lactic bacteria on the stability of emulsions
Mai Huong Ly,Yves Waché,M. Bouchez-Naïtali,Thierry Meylheuc,Mario Aguedo,José A. Teixeira,T. M. Le,Jean-Marc Belin +7 more
- 01 Jan 2005
TL;DR: In this article, the effect of surface properties of lactic bacteria on the stability of model emulsions was studied. And the results showed that the choice of a bacterium according to its surface properties may have a strong impact on its stability and on the behavior of an emulsion.