Impact of casein demineralization on the fouling of UHT plant and the heat stability of high protein beverages: A pilot scale study

Autor: Marwan Abdallah, Luisa Azevedo-Scudeller, Wenqian Sun, Amandine Descamps, Pierre Gourdin, Manon Hiolle, Alain Baniel, Céline Lesur, Guillaume Delaplace

Publikováno v: Food and Bioproducts Processing. 137:45-55

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::68856008a817023ea978c9e187b0bbb7
https://doi.org/10.1016/j.fbp.2022.10.012

Influence of enzymatic cross-linking on the apparent viscosity and molecular characteristics of casein micelles at neutral and acidic pH

Autor: Angella Velazquez-Dominguez, Marie Hennetier, Marwan Abdallah, Manon Hiolle, Fréderic Violleau, Guillaume Delaplace, Paulo Peres De Sa Peixoto

Publikováno v: Food Hydrocolloids. 139:108552

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d72f41e5a5547284bd3ae455bf7bea9d
https://doi.org/10.1016/j.foodhyd.2023.108552

Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers

Autor: Didier Rémond, Didier Dupont, Manon Hiolle, Marie-Agnès Peyron, Caroline Buffière, Françoise Nau, Nathalie Meunier, Cindy Batisse, Ruddy Richard, Bruno Pereira, Isabelle Savary-Auzeloux

Publikováno v: European Journal of Nutrition
European Journal of Nutrition, Springer Verlag, 2021, 60, pp.411-423. ⟨10.1007/s00394-020-02258-5⟩
European Journal of Nutrition, 2021, 60, pp.411-423. ⟨10.1007/s00394-020-02258-5⟩

International audience; Purpose We examined the impact of matrix food structure on post-prandial folate bioavailability (and other macronutrients) in human volunteers using a randomized, controlled, crossover experimental design. Methods Twelve healt

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::095b5bb5f38604db0962f36b4b8fcdcc
https://hal.inrae.fr/hal-02884815

Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly That of Lutein: A Randomized Trial with a Crossover Design in Adults

Autor: Béatrice Gleize, Bruno Pereira, Isabelle Savary-Auzeloux, Charlotte Halimi, Marie-Agnès Peyron, Emmanuelle Reboul, Caroline Buffière, Nathalie Meunier, Manon Hiolle, Françoise Nau, Catherine Caris-Veyrat, Ruddy Richard

Publikováno v: Molecular Nutrition and Food Research
Molecular Nutrition and Food Research, 2020, pp.2000228. ⟨10.1002/mnfr.202000228⟩
Molecular Nutrition and Food Research, Wiley-VCH Verlag, 2020, pp.2000228. ⟨10.1002/mnfr.202000228⟩

International audience; Scope: The specific effect of the food matrix structure on fat-soluble micronutrient bioavailability is only partly understood. Evaluating fat-soluble micronutrient bioavailability after consumption of foods displaying similar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cda58ced2e55eae0e6be6db1ecd5778
https://hal.inrae.fr/hal-02976032/document

In vitro digestion of complex foods: How microstructure influences food disintegration and micronutrient bioaccessibility

Autor: C. Prioul, Manon Hiolle, Didier Dupont, Françoise Nau, Valérie Lechevalier, N. Boulier-Monthéan, Juliane Floury

Publikováno v: Food Research International
Food Research International, Elsevier, 2020, 128, pp.108817. ⟨10.1016/j.foodres.2019.108817⟩

International audience; Digestion is a mechanical and chemical process that is only partly understood, and even less so for complex foods. In particular, the issue of the impact of food structure on the digestion process is still unresolved. In this

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c478c3b6609810217bdae20e83f731e
https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-02485321