Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Loubiana Cvetkovska"'
Autor:
Raphael Dos Santos Morais, Nicolas Louvet, Frederic Borges, Dominique Dumas, Loubiana Cvetkovska-Ben Mohamed, Sarah Barrau, Joël Scher, Claire Gaiani, Jennifer Burgain
Publikováno v:
Foods, Vol 10, Iss 5, p 991 (2021)
Lactic acid bacteria (LAB) have been studied for several decades to understand and determine their mechanism and interaction within the matrix into which they are introduced. This study aimed to determine the spatial distribution of Lacticaseibacillu
Externí odkaz:
https://doaj.org/article/0c046a3efa144096af30a26c3776b79b
Autor:
claire GAIANI, Raphael Dos Santos Morais, Frederic BORGES, Sawsan AMARA, Loubiana Cvetkovska-Ben Mohamed, Aurélie SEILER, Jennifer Burgain
Lacticaseibacillus rhamnosus GG, or LGG, is one of the most studied probiotic bacterium worldwide. The health benefit properties of LGG are mainly ensured by SpaCBA pili, which are polymeric proteins located at the cell surface. These pili confer the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3482342624b7e125f56a7690cfaee80
https://doi.org/10.21203/rs.3.rs-2471474/v1
https://doi.org/10.21203/rs.3.rs-2471474/v1
Autor:
Sofiane El-Kirat-Chatel, Colin Ray, Claire Gaiani, Rana Omar, Marcela Alexander, Grégory Francius, Loubiana Cvetkovska, Jennifer Burgain
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2021, 118, pp.106801. ⟨10.1016/j.foodhyd.2021.106801⟩
Food Hydrocolloids, Elsevier, 2021, 118, pp.106801. ⟨10.1016/j.foodhyd.2021.106801⟩
Dairy powders are usually subjected to environmental variations during storage and/or shipment that strongly impact their chemical, nutritional and structural features. Nevertheless, these modifications are rarely investigated at the particle surface
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b786dc479a59f5769f6baf93fd4cff8
https://hal.univ-lorraine.fr/hal-03200435/document
https://hal.univ-lorraine.fr/hal-03200435/document