Zobrazeno 1 - 10
of 100
pro vyhledávání: '"Marie-Hélène Famelart"'
Autor:
Hossein Gholamian, Maksym Loginov, Marie-Hélène Famelart, Florence Rousseau, Fabienne Garnier-Lambrouin, Geneviève Gésan-Guiziou
Publikováno v:
Foods, Vol 13, Iss 21, p 3480 (2024)
The shear flow and solid–liquid transition of mixed milk protein dispersions with varying concentrations of casein micelles (CMs) and serum proteins (SPs) are integral to key dairy processing operations, including microfiltration, ultrafiltration,
Externí odkaz:
https://doaj.org/article/f3921057adcb40d8a497096b93adfaac
Autor:
Fanny Canon, Marie-Bernadette Maillard, Marie-Hélène Famelart, Anne Thierry, Valérie Gagnaire
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 665-676 (2022)
Food transition requires incorporating more plant-based ingredients in our diet, thus leading to the development of new plant-based products, such as yogurt alternatives (YAs). This study aimed at evaluating the impact of lactic acid bacteria (LAB) c
Externí odkaz:
https://doaj.org/article/f2fe4b4b5d404dbda56845f755c7217a
Autor:
Rima Soussi Hachfi, Pascaline Hamon, Florence Rousseau, Marie-Hélène Famelart, Saïd Bouhallab
Publikováno v:
Foods, Vol 12, Iss 5, p 1040 (2023)
Heteroprotein complex coacervation is an assembly formed by oppositely charged proteins in aqueous solution that leads to liquid–liquid phase separation. The ability of lactoferrin and β-lactoglobulin to form complex coacervates at pH 5.5 under op
Externí odkaz:
https://doaj.org/article/191291c6f278440ab0003201d2a8cc63
Autor:
Olivia Ménard, Marie-Hélène Famelart, Amélie Deglaire, Yann Le Gouar, Sylvie Guérin, Charles-Henri Malbert, Didier Dupont
Publikováno v:
Nutrients, Vol 10, Iss 9, p 1308 (2018)
Gastric emptying of food is mainly driven by the caloric concentration, the rheological properties of the chyme, and the physical state (liquid/solid) of food once in the stomach. The present work investigated: (1) The effect of the composition and t
Externí odkaz:
https://doaj.org/article/abc8c4a4367c442389040569dd7b67e6
Publikováno v:
Soft Matter. 19:3562-3569
The enzymatic milk gel is a weak physical gel of casein micelles that displays strain-softening and strain-hardening before failure during stress sweep tests.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cae5ce2fe60784edd738467a52c11176
https://doi.org/10.1039/d2sm01556k
https://doi.org/10.1039/d2sm01556k
Autor:
François Martin, Jeehyun Lee, Luisa Azevedo-Scudeller, Arnaud Paul, Guillaume Delaplace, Jennifer Burgain, Florence Rousseau, Gaëlle Tanguy, Marie-Hélène Famelart, Romain Jeantet, Cécile Le Floch-Fouéré
Publikováno v:
Food Research International
Food Research International, 2022, 162, pp.112030. ⟨10.1016/j.foodres.2022.112030⟩
Food Research International, 2022, 162, pp.112030. ⟨10.1016/j.foodres.2022.112030⟩
International audience; Dairy ingredients with highly concentrated protein contents are high added value products with expanding market. The manufacture of such ingredients includes a succession of unit operations of which heat treatment is a key ste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::072e277b96e6674fc8429dc098b21170
https://hal.inrae.fr/hal-03865060
https://hal.inrae.fr/hal-03865060
Autor:
Perrine Gélébart, Marie-Hélène Famelart, Valérie Beaumal, Catherine Garnier, Alain Riaublanc, Camille Jonchère, Marc Anton
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2019, 93, pp.176-188. ⟨10.1016/j.foodhyd.2019.02.007⟩
Food Hydrocolloids, Elsevier, 2019, 93, pp.176-188. ⟨10.1016/j.foodhyd.2019.02.007⟩
Acid milk gels with fat (3.5 or 10%) or without fat containing 0.2–1% of whey proteins (WP) or 0.2–1.5% of protein aggregates (fractal aggregates, microgels and mixed casein/WP aggregates with an 80/20 ratio) were investigated. The fat-containing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa0f1627b7bbba67bc195c328d0382d0
https://doi.org/10.1016/j.foodhyd.2019.02.007
https://doi.org/10.1016/j.foodhyd.2019.02.007
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, 2022, 128, pp.107577. ⟨10.1016/j.foodhyd.2022.107577⟩
Food Hydrocolloids, 2022, 128, pp.107577. ⟨10.1016/j.foodhyd.2022.107577⟩
International audience; Casein micelles (CMs) are ~100 nm natural colloids found in milk resulting from the complex and unresolved association of casein monomers, phosphorus, and calcium; the latter being either directly bound to the phosphoserine re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61914123b406a9b7451db39a21465237
https://doi.org/10.1016/j.foodhyd.2022.107577
https://doi.org/10.1016/j.foodhyd.2022.107577
Autor:
Rima Soussi Hachfi, Marie-Hélène Famelart, Florence Rousseau, Pascaline Hamon, Saïd Bouhallab
Publikováno v:
LWT. 163:113577
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b9f8a3b7232df40dd79017fbf7e674a
https://doi.org/10.1016/j.lwt.2022.113577
https://doi.org/10.1016/j.lwt.2022.113577
Autor:
Françoise Nau, Valentin Drigon, Eric Guédon, Gwénaël Jan, Didier Dupont, Florence Valence, Fanny Guyomarc'H, Manon Hiolle, Saïd Bouhallab, Valérie Gagnaire, Stéphane Pezennec, Fanny Canon, Gilles Garric, Anne Thierry, Thibaut Guyot, Yves Le Loir, Valérie Lechevalier, Marie-Hélène Famelart, Gaëlle Arvisenet, Stéphanie-Marie Deutsch
Publikováno v:
Trends in Food Science and Technology
Trends in Food Science and Technology, Elsevier, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩
Trends in Food Science and Technology, Elsevier, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩
International audience; Background: Since the early 1990s, major health and environmental concerns have developed and driven the emergence of diets involving a lower consumption of animal products. However, the transition towards greener diets is bei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aeac78ebeace6c8f803a2350260dd487
https://hal.inrae.fr/hal-03099687/document
https://hal.inrae.fr/hal-03099687/document