Publications
Most recent publications
Crystallisation behaviour of palm oil nanoemulsions carrying vitamin J Shukat R, Bourgauc Cl, Relkin P. Therm Anal Calorimetry (2011) DOI 10.1007/s10973-011-1846-5
Lipid nanoparticles as vitamin matrix carriers in liquid food systems: on the role of high pressure homogenisation, droplet size and adsorbed materials,
Rizwan Shukat , Perla Relkin, Colloids Surf. B: Biointerfaces 86 (2011), 119-124.
P Relkin & M Anton, Nanotechnologies for solubilization and delivery in food, cosmetic and pharma applications. Protein- and lipid-based nano and microcapsules, as food micronutrient carriers. Idit Yuli-Amar and Prof. N. Garti (eds), DesTech Publications, Inc,
Pennsylvanie (2011).
Factors affecting vitamin degradation in oil-in-water nano-emulsions (2009)
Perla Relkin, Jin-Mi Yung, Michel Ollivon J. Thermal Analysis and Calorimetry, 98; 13-18.
Organisation of lipid droplets in protein-stabilised nano-emulsions and a-tocopherol stability
Perla Relkin, Jin-Mi Yung, Daniel Kalnin, Michel Ollivon Food Biophysics ; 3 (2008) 163- 168.
Aeration of low fat dairy emulsions: effects of saturated-unsaturated triglycerides.
Ali Bazmi, Albert Duquenoy, Perla Relkin . Int Dairy J. 17 (2007) 1021-1027
Effects of processing conditions on structural and functional parameters of whipped dairy emulsions containing various fatty acid compositions.
Bazmi, A & Relkin, P. J Dairy Science (2009) 92 , 3566-3574.
Effects of residual phospholipids on surface properties of a soft –refined sunflower oil: Application to stabilization of sauce-types emulsions , Food Hydrocolloids , 25 (2011) 613-619.
Samir Mezdour, Sandrine Desplanches , Perla Relkin,
P. Relkin.
Using DSC for monitoring protein conformation stability and effect of fat droplets crystallinity in complex food emulsions (2004). In : The nature of biological systems as revealed by thermal analysis, (D. Lirincz (Ed), Kluwer Academic Publishers, Londres.
P. Relkin.
Heat-induced phase transformations of protein solutions and fat droplets in oil-in-water emulsions: thermodynamic and kinetic approaches. In “Calorimetry in Food Processing: Analysis and Design of Food Systems”, G. Kaletunc (ed), Blackwell Publishing (2009)
