Protein aggregates modulate the texture of emulsified and acidified acid milk gels

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⟩

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

Whey-based cheese provides more postprandial plasma leucine than casein-based cheese: A pig study

Autor: Lucie Lorieau, Juliane Floury, Didier Dupont, E. Hazart, Yann Le Gouar, Gwenaëlle Henry, A. Ligneul, Ting Ting Mao

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2019, 277, pp.63-69. ⟨10.1016/j.foodchem.2018.10.097⟩

With a long-term nutrition goal for healthy aging, the aim of this study was to compare the bioavailability of amino acids, in particular the leucine, after the ingestion of two solid and isocaloric dairy products (cheese) based either on whey or on

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73c20cc891ab7f1c9d8bd8b221b76d41
https://doi.org/10.1016/j.foodchem.2018.10.097

Elaboration de matrices mixtes lait-lupin: propriétés texturales ?

Autor: Léna, Briens

Publikováno v: Alimentation et Nutrition. 2021

Master; Une stratégie a été mise en place pour essayer de comprendre les interactions entre les protéines sériques de lait et les protéines de lupin et ainsi étudier les plus-values texturales engendrées par l’élaboration de matrice mixte

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2592::44425ffb5c52deaf66b878973741d237
https://hal.inrae.fr/hal-03219096

Kinetics of heat-induced denaturation of whey proteins and characterization of protein aggregates in model infant formulas

Autor: Halabi, Amira, Deglaire, Amélie, Hennetier, Marie, Violleau, Frédéric, Bouhallab, Said, Dupont, Didier, Croguennec, Thomas

Publikováno v: 2019; 8. ISFRS 2019, International Symposium on Food Rheology and Structure, Zurich, CHE, 2019-06-17-2019-06-20
2nd Food Chemistry Conference
2nd Food Chemistry Conference:, Sep 2019, Séville, Spain
8. ISFRS 2019, International Symposium on Food Rheology and Structure
8. ISFRS 2019, International Symposium on Food Rheology and Structure, Jun 2019, Zurich, Switzerland
2019; 2nd Food Chemistry Conference:, Séville, ESP, 2019-09-17-2019-09-19

International audience; In 2018, about 60% of world’s newborns received cow milk-based infant formulas (IF) instead of human milk (UNICEF). The process of manufacturing IF involves heat treatments altering the physicochemical properties of milk com

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::21614ddc4ad0522fda05627a677f4efc
http://prodinra.inra.fr/record/475143

Flow process and heating conditions modulate the characteristics of whey protein aggregates

Autor: Cécile Le Floch-Fouéré, François Martin, Romain Jeantet, Thierry Six, Marie Hennetier, Domitille de Guibert, Guillaume Delaplace, Yingying Gu

Publikováno v: Journal of Food Engineering
Journal of Food Engineering, 2020, 264, pp.109675. ⟨10.1016/j.jfoodeng.2019.07.022⟩
Journal of Food Engineering, Elsevier, 2020, 264, pp.109675. ⟨10.1016/j.jfoodeng.2019.07.022⟩

Whey protein fractal aggregates reveal different texturizing properties depending on their size. This study characterize the effect of three process parameters (flow regime, heating residence time (RTh) and heating temperature) on the size and shape

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c728a895668be8b781777e52158189a
https://hal.science/hal-02268921