Meryem Bouhoute

Meryem Bouhoute

University of Tsukuba - Tsukuba / Japan
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 4694789
筑波大学
person_outline Meryem Bouhoute's MOST POPULAR ARTICLES
1-) Interfacial and emulsifying properties of purified glycyrrhizin and non-purified glycyrrhizin-rich extracts from liquorice root (Glycyrrhiza glabra)N Taarji, M Bouhoute, F Fainassi, A Hafidi, I Kobayashi, MA Neves, ...Food Chemistry 337, 127949, 2021312021
2-) Formation and stability of emulsions using crude extracts as natural emulsifiers from Argan shellsM Bouhoute, N Taarji, S Vodo, I Kobayashi, M Zahar, H Isoda, ...Colloids and Surfaces A: Physicochemical and Engineering Aspects 591, 124536, 2020312020
3-) Microfibrillated cellulose from Argania spinosa shells as sustainable solid particles for O/W Pickering emulsionsM Bouhoute, N Taarji, L de Oliveira Felipe, Y Habibi, I Kobayashi, ...Carbohydrate polymers 251, 116990, 2021212021
4-) Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifierS Vodo, N Taarji, M Bouhoute, LO Felipe, MA Neves, I Kobayashi, ...International Journal of Food Science & Technology 55 (4), 1485-1496, 2020162020
5-) Preparation of monodisperse O/W emulsions using a crude surface-active extract from argan by-products in microchannel emulsificationN Taarji, S Vodo, M Bouhoute, N Khalid, A Hafidi, I Kobayashi, MA Neves, ...Colloids and Surfaces A: Physicochemical and Engineering Aspects 585, 124050, 2020162020