Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Claire Surel"'
Autor:
Sylvain Lecomte, Frederic Chalmel, François Ferriere, Frederic Percevault, Nicolas Plu, Christian Saligaut, Claire Surel, Marie Lelong, Theo Efstathiou, Farzad Pakdel
Publikováno v:
Cell Communication and Signaling, Vol 15, Iss 1, Pp 1-18 (2017)
Abstract Background Estrogen receptors (ER) α and β are found in both women and men in many tissues, where they have different functions, including having roles in cell proliferation and differentiation of the reproductive tract. In addition to est
Externí odkaz:
https://doaj.org/article/9a108528bd8a493e8c5cc43c50067205
Autor:
Nathalie Perrot, Claire Surel, Sébastien Gaucel, Julie Foucquier, Alain Riaublanc, Cédric Baudrit
Publikováno v:
Procedia Food Science
11. International Congress on Engineering and Food (ICEF11)
11. International Congress on Engineering and Food (ICEF11), May 2011, Athenes, Greece. ⟨10.1016/j.profoo.2011.09.107⟩
11. International Congress on Engineering and Food (ICEF11)
11. International Congress on Engineering and Food (ICEF11), May 2011, Athenes, Greece. ⟨10.1016/j.profoo.2011.09.107⟩
International audience; The homogenisation is an important operation in the dairy product processes, characterised by disruption of fat globules and then, coalescence between fat droplets and adsorption of milk proteins (monomers, polymers and aggreg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38d0c15cefb7ec4ecf3b9b5d77a14b50
https://doi.org/10.1016/j.profoo.2011.09.107
https://doi.org/10.1016/j.profoo.2011.09.107
Autor:
Alain Riaublanc, Marc Anton, Nathalie Perrot, Catherine Garnier, Alan R. Mackie, Claire Surel, Julie Foucquier
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2014, 34 (1), pp.3-9. ⟨10.1016/j.foodhyd.2013.06.016⟩
Food Hydrocolloids, 2014, 34 (1), pp.3-9. ⟨10.1016/j.foodhyd.2013.06.016⟩
Food Hydrocolloids, Elsevier, 2014, 34 (1), pp.3-9. ⟨10.1016/j.foodhyd.2013.06.016⟩
Food Hydrocolloids, 2014, 34 (1), pp.3-9. ⟨10.1016/j.foodhyd.2013.06.016⟩
Heat treatment applied to milk protein solutions can modify protein denaturation and aggregation state. Whey proteins (WP) are highly sensitive to heat treatment: above 70 degrees C they form aggregates or gels, while casein micelles (CM) are less af
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62c392a79b4dba95b85571589e82afba
https://hal.archives-ouvertes.fr/hal-01195504
https://hal.archives-ouvertes.fr/hal-01195504
