Zobrazeno 1 - 7
of 7
pro vyhledávání: '"de Guibert, Domitille"'
Autor:
Begum, Tofa, Follett, Peter A., Jaiswal, Lily, de Guibert, Domitille, Salmieri, Stephane, Lacroix, Monique
Publikováno v:
In Food Hydrocolloids May 2024 150
Autor:
de Guibert, Domitille, Hennetier, Marie, Martin, François, Six, Thierry, Gu, Yingying, Le Floch-Fouéré, Cécile, Delaplace, Guillaume, Jeantet, Romain
Publikováno v:
In Journal of Food Engineering January 2020 264
Autor:
De Guibert, Domitille
Publikováno v:
Sciences du Vivant [q-bio]. Agro Campus Ouest, FRA., 2020. Français
Fractal heat-induced aggregates of whey protein have strong techno-functional properties depending on their size such as gel strengtening, thickening properties and the stabilization of emulsions. These very reactive aggregates need to be produced at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______212::82fbd5f9abcbbd13293e0e708da24d74
https://hal.inrae.fr/tel-02914956
https://hal.inrae.fr/tel-02914956
Autor:
De Guibert, Domitille
Publikováno v:
Sciences agricoles. Agrocampus Ouest, 2020. Français. ⟨NNT : 2020NSARB335⟩
Fractal heat-induced aggregates of whey protein have strong techno-functional properties depending on their size such as gel strengtening, thickening properties and the stabilization of emulsions. These very reactive aggregates need to be produced at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::42014ec8a547e3a5bb57321107c960ea
https://theses.hal.science/tel-03152297v3
https://theses.hal.science/tel-03152297v3
Autor:
De Guibert, Domitille
Publikováno v:
STLOpendays
STLOpendays, Mar 2019, Rennes, France
STLOpendays, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Mar 2019, Rennes, France
STLOpendays, Rennes, FRA, 2019-03-19-2019-03-21
STLOpendays, Mar 2019, Rennes, France
STLOpendays, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Mar 2019, Rennes, France
STLOpendays, Rennes, FRA, 2019-03-19-2019-03-21
Designing innovative technological routes for the production and stabilization by drying of protein fractal assemblies. STLOpendays
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::092088315d01adb20bae838bfa3067df
https://hal.archives-ouvertes.fr/hal-02098697
https://hal.archives-ouvertes.fr/hal-02098697
Autor:
De Guibert, Domitille, Hennetier, Marie, Delaplace, Guillaume, Jeantet, Romain, Riaublanc, Alain, Gu, Yingying
Publikováno v:
32nd EFFoST International Conference: Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations
32nd EFFoST International Conference: Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nov 2018, Nantes, France
2018; 32nd EFFoST International Conference: Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nantes, FRA, 2018-11-06-2018-11-08
32nd EFFoST International Conference: Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nov 2018, Nantes, France
2018; 32nd EFFoST International Conference: Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nantes, FRA, 2018-11-06-2018-11-08
National audience; Whey protein (WP) have been extensively studied in the past and are commonly used for their functional and nutritional properties in food products. Recently, a particular interest was drawn in designing whey protein aggregates by a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::aa83ae5b676c109e0364885b7e0eb85e
https://hal.inrae.fr/hal-02737426/document
https://hal.inrae.fr/hal-02737426/document
Autor:
LEYVA SALAS, MARCIA, De Guibert, Domitille, SCHONG, Elise, Chevallier, Marie, Dereuder, A.
Publikováno v:
Process Alimentaire (1353), 46-47. (2017)
Le projet Profil,porté par l'Association Bba, regroupe Bel, CR & R, Isigny StMère, Eurial, Lactalis, Laiterie de Montaigu, Laïta, Savencia, Sill, Entremont-Sodiaal, l’Inra, Oniris, l’Université du Maine, l’Université de Bretagne Occidental
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1582::733779d543c7fca35c797ec7af157c3e
http://prodinra.inra.fr/record/415715
http://prodinra.inra.fr/record/415715