Publications by authors named "C Jonchere"
The study focus is the valorization of banana agriculture by products by the extraction and derivatization of cellulose and its incorporation in formulations to produce superabsorbent materials endowed with high water absorption performances. The extracted cellulose (BP) was subjected to a controlled oxidation by sodium periodate to convert it to cellulose dialdehyde (DAC) with controlled aldehyde content. The cellulosic materials were incorporated into a suspension containing acrylic acid (AA) and itaconic acid (IA) to produce composite hybrid hydrogels (SA-BP/SA-DAC) by radical chain polymerization in water, using N,N-methylene-bis-acrylamide (MBA) as a cross-linking agent and potassium persulfate (KPS) as an initiator.
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- The study examined how replacing sucrose with maltitol and sorbitol affected dough and crumb textures in biscuits.
- Researchers used various analysis methods (like X-ray diffraction and calorimetry) to explore how starch behaved at different moisture levels in the dough.
- Findings showed that sorbitol dissolved completely while sucrose and maltitol left behind crystals, impacting the temperature and degree of starch gelatinization based on how the sweeteners interacted with water.
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- Dynamic hydrogels are versatile materials with properties like self-healing and injectability, making them valuable for biomedical uses, but their performance can be limited by issues like swelling and instability.
- Research focused on boronate ester-based hydrogels, which are formed through reactions between phenylboronic acid derivatives and diols, to address these challenges, although they struggle to form effectively at physiological pH.
- The study identified a combination of Wulff-type PBA and glucamine as an effective method to create stable, minimally swelling hydrogels that are long-lasting, tunable in mechanical characteristics, and compatible with cells, showcasing their potential in medical applications.
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- * The study focused on replacing sugar with two polyols, maltitol and sorbitol, in short-dough biscuits, analyzing their physical, visual, and taste characteristics.
- * Findings showed that although the reformulated biscuits had improved structural properties and appealing colors, they were generally less favored in taste, with maltitol being a more acceptable substitute compared to sorbitol.
Articular cartilage is an avascular, non-innervated connective tissue with limited ability to regenerate. Articular degenerative processes arising from trauma, inflammation or due to aging are thus irreversible and may induce the loss of the joint function. To repair cartilaginous defects, tissue engineering approaches are under intense development.
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