Impact of composition and aeration on the migration of TAGs in sandwich type confectionery products.

A sandwich type confectionery product is made with a soft filling and a chocolate coating. The fats used for these two parts are generally different to provide specific organoleptic sensations. Thus, their compositions, in terms of the triacylglycerols (TAGs) profile, are different.

[Biomechanics of lower molar mesialization on mini-screws in multi-vestibular technique].

Introduction: Molar protraction can be used in several clinical situations. It provides a real service to the patient, when it makes it possible to replace an implant, for example, or in case of a very damaged molar compared to the patient’s age.

Material And Method: In this article, the authors describe the different molar mesialization systems in the vestibular multi-attachment technique, outlining the biomechanics of each.

Oleofoams: Properties of Crystal-Coated Bubbles from Whipped Oleogels-Evidence for Pickering Stabilization.

Interfacially stabilized nonaqueous lipid-based foams, which we name here oleofoams, are rarely encountered as opposed to the large number of aqueous foams stabilized by molecular or particulate emulsifiers. There is no case well described in the literature with a convincing characterization of the interfacial contribution to oleofoam stability. Methods for filling this gap are described here, which reach out to a large part of the lipid phase diagram.

[Risks acceptability related to obstetrical epidural analgesia].

Objectives: Evaluation of the acceptability of complications related to obstetrical epidural analgesia in two populations, parturients and anesthesiologists.

Study Design: Prospective, transversal, single center study.

Materials And Methods: Evaluation of the acceptability of complications associated with obstetric epidural analgesia performed using a questionnaire of six clinical scenarii in two populations: parturients cared at the University maternity of Nancy and anesthesiologists of Lorraine.

Avalanches of coalescence events and local extensional flows--stabilisation or destabilisation due to surfactant.

From two-drop collision experiments, it is known that local extensional flow favors coalescence. Recently, Bremond et al. used microfluidic methods to evidence this point.