Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Sylvie Marchesseau"'
Autor:
Laetitia Picart-Palmade, Charles Cunault, Dominique Chevalier-Lucia, Marie-Pierre Belleville, Sylvie Marchesseau
Publikováno v:
Frontiers in Nutrition, Vol 5 (2019)
In the whole food production chain, from the farm to the fork, food manufacturing steps have a large environmental impact. Despite significant efforts made to optimize heat recovery or water consumption, conventional food processing remains poorly ef
Externí odkaz:
https://doaj.org/article/e5cc1d94e9a54c4c9fefbcdee46b984a
Foaming and air-water interfacial properties of camel milk proteins compared to bovine milk proteins
Publikováno v:
Food Hydrocolloids. 126:107470
Autor:
Abdessalem, Beghdadi, Laetitia, Picart-Palmade, Charles, Cunault, Sylvie, Marchesseau, Dominique, Chevalier-Lucia
Publikováno v:
Food Research International. 155:111060
The influence of two heating protocols (protocol 1 and 2) on protein interactions and acid-induced gelation properties of casein micelle-pea protein mixture (CM-PP) was investigated and then compared to casein micelle-whey protein mixture (CM-WP). Th
Publikováno v:
Colloids and Surfaces B: Biointerfaces. 156:55-61
The effect of pH (4.3 or 6.5) and heat treatment (70°C or 90°C for 30min) on the foaming and interfacial properties of α-lactalbumin extracted from camel milk were studied. The increased temperature treatment changed the foaming properties of came
Autor:
Dominique Chevalier-Lucia, Marta Martin, Sylvie Marchesseau, Asma Bahri, Csilla Gergely, Martine Pugnière
Publikováno v:
Langmuir
Langmuir, American Chemical Society, 2017, ⟨10.1021/acs.langmuir.7b00311⟩
Langmuir, American Chemical Society, 2017, ⟨10.1021/acs.langmuir.7b00311⟩
International audience; Casein micelles (CMs) are colloidal phospho-protein-mineral complexes naturally present in milk. This study used atomic force microscopy (AFM) in a liquid environment to evaluate the topography and nanomechanics of single nati
Autor:
Christophe Schmitt, Marta Martin, Csilla Gergely, Sylvie Marchesseau, Asma Bahri, Dominique Chevalier-Lucia
Publikováno v:
Journal of Colloid and Interface Science
Journal of Colloid and Interface Science, Elsevier, 2019, ⟨10.1016/j.jcis.2019.07.083⟩
Journal of Colloid and Interface Science, Elsevier, 2019, 555, pp.558-568. ⟨10.1016/j.jcis.2019.07.083⟩
Journal of Colloid and Interface Science, Elsevier, 2019, ⟨10.1016/j.jcis.2019.07.083⟩
Journal of Colloid and Interface Science, Elsevier, 2019, 555, pp.558-568. ⟨10.1016/j.jcis.2019.07.083⟩
International audience; Microgels specific structural and functional features are attracting high research interest in several appli- cations such as bioactives and drug delivery or functional food ingredients. Whey protein microgels (WPM) are obtain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cdd908e0313e3ae0873feea2d80e8197
https://hal.archives-ouvertes.fr/hal-02274942
https://hal.archives-ouvertes.fr/hal-02274942
Autor:
Corinne Henriquet, Martine Pugnière, Dominique Chevalier-Lucia, Sylvie Marchesseau, Asma Bahri
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2019, 286, pp.289-296. ⟨10.1016/j.foodchem.2019.01.176⟩
Food Chemistry, 2019, 286, pp.289-296. ⟨10.1016/j.foodchem.2019.01.176⟩
Food Chemistry, Elsevier, 2019, 286, pp.289-296. ⟨10.1016/j.foodchem.2019.01.176⟩
Food Chemistry, 2019, 286, pp.289-296. ⟨10.1016/j.foodchem.2019.01.176⟩
International audience; β-Casein, a phosphoprotein representing 37% of the bovine milk caseins, has specific features promoting its application as a nanocarrier for hydrophobic bioactives. In this study, the interactions of β-casein with curcumin a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::476b387ee466361f58d8cdc34f8c5864
https://hal.umontpellier.fr/hal-02048380/document
https://hal.umontpellier.fr/hal-02048380/document
Autor:
Sylvie Marchesseau, Charles Cunault, Dominique Chevalier-Lucia, Marie-Pierre Belleville, Laetitia Picart-Palmade
Publikováno v:
Frontiers in nutrition
Frontiers in nutrition, Frontiers media, 2019, 5, ⟨10.3389/fnut.2018.00130⟩
Frontiers in Nutrition
Frontiers in Nutrition (5), . (2019)
Frontiers in Nutrition, Vol 5 (2019)
Frontiers in nutrition, Frontiers media, 2019, 5, ⟨10.3389/fnut.2018.00130⟩
Frontiers in Nutrition
Frontiers in Nutrition (5), . (2019)
Frontiers in Nutrition, Vol 5 (2019)
International audience; In the whole food production chain, from the farm to the fork, food manufacturing steps have a large environmental impact. Despite significant efforts made to optimize heat recovery or water consumption, conventional food proc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9beb404f45c4337a8bd1461aef9ec979
https://hal.archives-ouvertes.fr/hal-02154422
https://hal.archives-ouvertes.fr/hal-02154422
Autor:
An Thi-Binh Nguyen, Michaël Nigen, Sylvie Marchesseau, Luciana Jimenez, Hassina Ait-Abderahim, Laetitia Picart-Palmade
Publikováno v:
International Dairy Journal
International Dairy Journal, Elsevier, 2019, 98, pp.17-24. ⟨10.1016/j.idairyj.2019.06.007⟩
International Dairy Journal, Elsevier, 2019, 98, pp.17-24. ⟨10.1016/j.idairyj.2019.06.007⟩
International audience; One acidifying (ST1) and two texturing strains (ST2 and ST3) of Streptococcus thermophilus were used as pure or co-cultures to identify and understand their effects on the structuring of acid milk gels and on the appearance of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fc39e9b58e33a74e3f33370ae384803
https://hal.inrae.fr/hal-02618041/file/S0958694619301499.pdf
https://hal.inrae.fr/hal-02618041/file/S0958694619301499.pdf
Autor:
Laetitia Picart-Palmade, Gregory Raffard, Mohamed Ayadi, Ahmed Zouari, Dominique Chevalier-Lucia, Sylvie Marchesseau
Publikováno v:
International Dairy Journal
International Dairy Journal, Elsevier, 2018, 81, pp.95-103. ⟨10.1016/j.idairyj.2018.01.009⟩
International Dairy Journal, Elsevier, 2018, 81, pp.95-103. ⟨10.1016/j.idairyj.2018.01.009⟩
Dynamic oscillatory rheology and scanning electron microscopy (SEM) were used to further understand the formation of acid milk gels obtained from raw and reconstituted spray-dried dromedary milk. The influence of acidification temperature, concentrat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c42a0d6c85e1342737b2eef4b12684ba
https://hal.umontpellier.fr/hal-02048368
https://hal.umontpellier.fr/hal-02048368