Increasing the heat stability of whey protein-rich emulsions by combining the functional role of WPM and caseins
Chevallier, Marie, Riaublanc, Alain, Lopez, Christelle, Hamon, Pascaline, Rousseau, Florence, Thevenot, Jonathan, Croguennec, Thomas
Published in Food hydrocolloids (01.03.2018)
Published in Food hydrocolloids (01.03.2018)
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Journal Article
Experimental determination and modeling of flow curves of xanthan gum solutions over a large range of shear rates
Sepulveda, Julian, Montillet, Agnes, Valle, Dominique Della, Amiar, Thanina, Ranchon, Hubert, Loisel, Catherine, Riaublanc, Alain
Published in Applied rheology (Lappersdorf, Germany) (2021)
Published in Applied rheology (Lappersdorf, Germany) (2021)
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Journal Article
Protein extraction yield, lipid composition, and emulsifying properties of aqueous extracts of Rhynchophorus phoenicis larvae extracted at pH 3.0 to 10.0
Fogang Mba, Aymar Rodrigue, David-Briand, Elisabeth, Viau, Michèle, Riaublanc, Alain, Kansci, Germain, Genot, Claude
Published in Future foods : a dedicated journal for sustainability in food science (01.12.2021)
Published in Future foods : a dedicated journal for sustainability in food science (01.12.2021)
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Journal Article
Sorghum protein ingredients: Production, compositional variability and enhancement of aqueous dispersibility through homogenization
Gallo, Thais Cristina Benatti, Beaumal, Valérie, Houinsou-Houssou, Bérénice, Viau, Michèle, Ribourg-Birault, Lucie, Sotin, Hélène, Bonicel, Joëlle, Boire, Adeline, Queiroz, Valéria Aparecida Vieira, Mameri, Hamza, Guyot, Sylvain, Riaublanc, Alain, Nicoletti, Vânia Regina, Berton-Carabin, Claire
Published in Future foods : a dedicated journal for sustainability in food science (01.06.2024)
Published in Future foods : a dedicated journal for sustainability in food science (01.06.2024)
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Journal Article
Evolution of Fat Crystal Network Microstructure Followed by NMR
Adam-Berret, Matthieu, Boulard, Marine, Riaublanc, Alain, Mariette, François
Published in Journal of agricultural and food chemistry (09.03.2011)
Published in Journal of agricultural and food chemistry (09.03.2011)
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Journal Article
A numerical model for studying the thermal denaturation-aggregation of whey proteins under continuous thermal processing
Plana-Fattori, Artemio, Doursat, Christophe, Coutouly, Alienor, Riaublanc, Alain, Flick, Denis
Published in International journal of food studies (16.01.2020)
Published in International journal of food studies (16.01.2020)
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Journal Article
Transition from fractal to spherical aggregates of globular proteins: Brownian-like activation and/or hydrodynamic stress?
Mahmoudi, Najet, Gaillard, Cedric, Riaublanc, Alain, Boue, François, Axelos, Monique A V
Published in Current topics in medicinal chemistry (01.03.2014)
Published in Current topics in medicinal chemistry (01.03.2014)
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Journal Article
Influence of fat globule membrane composition on water holding capacity and water mobility in casein rennet gel: A nuclear magnetic resonance self-diffusion and relaxation study
Métais, Angélique, Cambert, Mireille, Riaublanc, Alain, Mariette, François
Published in International dairy journal (01.04.2006)
Published in International dairy journal (01.04.2006)
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Journal Article
IMPACT OF THERMAL TREATMENT ON THE PROPERTIES OF THE PROTEIC FOAMS
Alain Riaublanc, Catherine Loisel, Gholamreza Djelveh, Christophe Vial, Irina Nicorescu, Jack Legrand
Published in Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry (01.01.2011)
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Published in Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry (01.01.2011)
Journal Article
Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions
Keuleyan, Eléna, Gélébart, Perrine, Beaumal, Valérie, Kermarrec, Alice, Ribourg-Birault, Lucie, Le Gall, Sophie, Meynier, Anne, Riaublanc, Alain, Berton-Carabin, Claire
Published in Food hydrocolloids (01.08.2023)
Published in Food hydrocolloids (01.08.2023)
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Journal Article
The phase and charge of milk polar lipid membrane bilayers govern their selective interactions with proteins as demonstrated with casein micelles
Obeid, Sameh, Guyomarc'h, Fanny, David-Briand, Elisabeth, Gaucheron, Frédéric, Riaublanc, Alain, Lopez, Christelle
Published in Journal of colloid and interface science (15.01.2019)
Published in Journal of colloid and interface science (15.01.2019)
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Journal Article
Aggregated whey proteins and trace of caseins synergistically improve the heat stability of whey protein-rich emulsions
Chevallier, Marie, Riaublanc, Alain, Lopez, Christelle, Hamon, Pascaline, Rousseau, Florence, Croguennec, Thomas
Published in Food hydrocolloids (01.12.2016)
Published in Food hydrocolloids (01.12.2016)
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Journal Article
Deformation of gas-liquid interfaces in a non-Newtonian fluid at high throughputs inside a microfluidic device and effect of an expansion on bubble breakup mechanisms
Sepulveda, Julian, Montillet, Agnès, Della Valle, Dominique, Loisel, Catherine, Riaublanc, Alain
Published in Chemical engineering science (23.02.2020)
Published in Chemical engineering science (23.02.2020)
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Journal Article
The repartition of whey protein microgels and caseins between fat droplet surface and the continuous phase governs the heat stability of emulsions
Chevallier, Marie, Riaublanc, Alain, Cauty, Chantal, Hamon, Pascaline, Rousseau, Florence, Thevenot, Jonathan, Lopez, Christelle, Croguennec, Thomas
Published in Colloids and surfaces. A, Physicochemical and engineering aspects (20.02.2019)
Published in Colloids and surfaces. A, Physicochemical and engineering aspects (20.02.2019)
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Journal Article
Loading of lutein in egg-sphingomyelin vesicles as lipid carriers: Thermotropic phase behaviour, structure of sphingosome membranes and lutein crystals
Lopez, Christelle, Mériadec, Cristelle, David-Briand, Elisabeth, Dupont, Aurélien, Bizien, Thomas, Artzner, Franck, Riaublanc, Alain, Anton, Marc
Published in Food research international (01.12.2020)
Published in Food research international (01.12.2020)
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Journal Article
Corrigendum to “Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions” [Food Hydrocolloids 141 (2023) 108671]
Keuleyan, Eléna, Gélébart, Perrine, Beaumal, Valérie, Kermarrec, Alice, Ribourg-Birault, Lucie, Le Gall, Sophie, Meynier, Anne, Riaublanc, Alain, Berton-Carabin, Claire
Published in Food hydrocolloids (01.11.2023)
Published in Food hydrocolloids (01.11.2023)
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Journal Article
Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence
Hinderink, Emma B. A, Berton-Carabin, Claire C, Schroën, Karin, Riaublanc, Alain, Houinsou-Houssou, Bérénice, Boire, Adeline, Genot, Claude
Published in Journal of agricultural and food chemistry (16.06.2021)
Published in Journal of agricultural and food chemistry (16.06.2021)
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Journal Article