Fernando Leal‐Calderon - Publications, H-index & Citations

Fernando Leal‐Calderon

univ. bordeaux

43H指数

146论文数

6.6K被引数

收录论文 68

发表时间

Antibacterial activity of propolis-in-water emulsions in relation to polyphenol distribution. A case study on Listeria innocua蜂胶水乳液的抗菌活性及其与多酚分布的关系。以Listeria innocua为例的研究

Applied Food Research

IF6.2

2026-09-24

OAAI

Abdessattar Hadj-Sassi; Julien Monteil; Isaura Caceres; Fernando Leal-Calderon

Efficiency of emulsion flooding for the removal of organic pollutants from soils: A pore-scale study on the effects of oil volume fraction, injection flow rate, and wettability 乳状液驱油法去除土壤中有机污染物的效率：关于油体积分数、注入流速和润湿性影响的孔尺度研究

Journal of Hydrology

IF6.3

2026-05-04

OAAI

Shuxin Wang; Antonio Rodriguez de Castro; Fernando Leal-Calderon; Azita Ahmadi-Senichault; Abdelaziz Omari

Pore-scale investigation of a novel method for the remediation of trichloroethylene-polluted soils based on compositional ripening with pickering emulsions 基于Pickering乳液的组成熟化法修复三氯乙烯污染土壤的孔尺度研究

Journal of Hazardous Materials

IF11.3

2025-10-25

OAAI

Shuxin Wang; Antonio Rodríguez de Castro; Azita Ahmadi-Sénichault; Abdelaziz Omari; Fernando Leal-Calderón

Method leveraging the ouzo effect to finely disperse natural resinous extracts in water 利用奥祖效应将天然树脂提取物精细分散在水中的方法

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

IF5.4

2025-07-01

PREAI

Monteil, Julien; Caceres, Isaura; Hadj-Sassi, Abdessattar; Leal-Calderon, Fernando

Improvement of the foaming properties of pea protein concentrate suspensions by physical or enzymatic treatments 通过物理或酶处理改善豌豆蛋白浓缩物悬浮液的起泡性能

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

IF5.4

2025-03-01

OAAI

Perie, Lucie; Savoire, Raphaelle; Harscoat-Schiavo, Christelle; Delample, Mathieu; Roze, Mathilde; Crepin, Martine; Lebrun, Cecile; Leal-Calderon, Fernando

Palmitic acid at high concentration modifies the nanoscale structure of anhydrous milk fat

FOOD CHEMISTRY

IF9.8

2024-06-01

OAAI

Bayard, Mathilde; Kauffmann, Brice; Leal-Calderon, Fernando; Cansell, Maud

Whey draining of goat milk cheese: A model study using frontal filtration

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-11-01

OAAI

Basset, Manon; Monteil, Julien; Demaille, Valentin; Faure, Benjamin; Leal-Calderon, Fernando; Harscoat-Schiavo, Christelle; lleSavoire, Raphae

Method to prepare aqueous propolis dispersions based on phase separation

FOOD CHEMISTRY

IF9.8

2022-09-01

PREAI

Monteil, Julien; Hadj-Sassi, Abdessattar; Dargelos, Elise; Guzman-Barrera, Nydia; Poque, Emmanuelle; Leal-Calderon, Fernando

Crystallization of emulsified anhydrous milk fat: The role of confinement and of minor compounds. A DSC study

FOOD CHEMISTRY

IF9.8

2022-03-01

OAAI

Bayard, Mathilde; Cansell, Maud; Leal-Calderon, Fernando

Isothermal crystallization of anhydrous milk fat in presence of free fatty acids and their esters: From nanostructure to textural properties

FOOD CHEMISTRY

IF9.8

2022-01-01

OAAI

Bayard, Mathilde; Kauffmann, Brice; Vauvre, Jean-Michael; Leal-Calderon, Fernando; Cansell, Maud

Impact of cocoa fibers on the stability and rheological properties of chocolate ganaches

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-03-01

PREAI

Merachli, Fadi; Devienne, Julia; Delmas, Romain; Plawinski, Laurent; Leal-Calderon, Fernando; Delample, Mathieu

Pickering emulsions stabilized by various plant materials: Cocoa, rapeseed press cake and lupin hulls

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-08-01

OAAI

Joseph, Cecile; Savoire, Raphaelle; Harscoat-Schiavo, Christelle; Pintori, Didier; Monteil, Julien; Faure, Chrystel; Leal-Calderon, Fernando

Food-grade Pickering emulsion as a novel astaxanthin encapsulation system for making powder-based products: Evaluation of astaxanthin stability during processing, storage, and its bioaccessibility

FOOD RESEARCH INTERNATIONAL

IF8

2020-08-01

PREAI

Burgos-Diaz, Cesar; Opazo-Navarrete, Mauricio; Soto-Anual, Monserrat; Leal-Calderon, Fernando; Bustamante, Mariela

Hydroxytyrosol encapsulated in biocompatible water-in-oil microemulsions: How the structure affects in vitro absorption

COLLOIDS AND SURFACES B-BIOINTERFACES

IF5.6

2019-12-01

PREAI

Mitsou, Evgenia; Dupin, Adeline; Sassi, Abdessattar Hadj; Monteil, Julien; Sotiroudis, George T.; Leal-Calderon, Fernando; Xenakis, Aristotelis

Redispersible dry emulsions stabilized by plant material: Rapeseed press-cake or cocoa powder 植物材料稳定的可再分散干乳液: 油菜籽压榨饼或可可粉

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-10-01

OAAI

Joseph, Cecile; Savoire, Raphaelle; Harscoat-Schiavo, Christelle; Pintori, Didier; Monteil, Julien; Faure, Chrystel; Leal-Calderon, Fernando

Emulsification of non-aqueous foams stabilized by fat crystals: Towards novel air-in-oil-in-water food colloids

FOOD CHEMISTRY

IF9.8

2019-09-01

OAAI

Goibier, Lucie; Pillement, Christophe; Monteil, Julien; Faure, Chrystel; Leal-Calderon, Fernando

O/W Pickering emulsions stabilized by cocoa powder: Role of the emulsification process and of composition parameters

FOOD RESEARCH INTERNATIONAL

IF8

2019-02-01

OAAI

Joseph, Cecile; Savoire, Raphaelle; Harscoat-Schiavo, Christelle; Pintori, Didier; Monteil, Julien; Leal-Calderon, Fernando; Faure, Chrystel

Monodisperse Oil-in-Water Emulsions Stabilized by Proteins: How To Master the Average Droplet Size and Stability, While Minimizing the Amount of Proteins

LANGMUIR

IF3.9

2018-07-11

OAAI

Dridi, Wafa; Harscoat-Schiavo, Christelle; Monteil, Julien; Faure, Chrystel; Leal-Calderon, Fernando

Direct technique for monitoring lipid oxidation in water-in-oil emulsions based on micro-calorimetry

FOOD CHEMISTRY

IF9.8

2017-09-01

PREAI

Dridi, Wafa; Toutain, Jean; Sommier, Alain; Essafi, Wafa; Leal-Calderon, Fernando; Cansell, Maud

The effect of surfactant crystallization on partial coalescence in O/W emulsions

JOURNAL OF COLLOID AND INTERFACE SCIENCE

IF9.7

2017-08-01

PREAI

Goibier, Lucie; Lecomte, Sophie; Leal-Calderon, Fernando; Faure, Chrystel

研究方向