Changes in physical and biochemical properties of spray dried camel and bovine milk powders
Zouari, Ahmed, Briard-Bion, Valerie, Schuck, Pierre, Gaucheron, Fréderic, Delaplace, Guillaume, Attia, Hamadi, Ayadi, Mohamed Ali
Published in Food science & technology (01.06.2020)
Published in Food science & technology (01.06.2020)
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Nanofiltration of lactic acid whey prior to spray drying: Scaling up to a semi-industrial scale
Bédas, Marion, Tanguy, Gaëlle, Dolivet, Anne, Méjean, Serge, Gaucheron, Fréderic, Garric, Gilles, Senard, Gaylord, Jeantet, Romain, Schuck, Pierre
Published in Food science & technology (01.06.2017)
Published in Food science & technology (01.06.2017)
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Proteomic profiling of camel and cow milk proteins under heat treatment
Felfoul, Imène, Jardin, Julien, Gaucheron, Frédéric, Attia, Hamadi, Ayadi, M.A.
Published in Food chemistry (01.02.2017)
Published in Food chemistry (01.02.2017)
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Buffalo vs. cow milk fat globules: Size distribution, zeta-potential, compositions in total fatty acids and in polar lipids from the milk fat globule membrane
Ménard, Olivia, Ahmad, Sarfraz, Rousseau, Florence, Briard-Bion, Valérie, Gaucheron, Frédéric, Lopez, Christelle
Published in Food chemistry (2010)
Published in Food chemistry (2010)
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Bioaccessibility of four calcium sources in different whey-based dairy matrices assessed by in vitro digestion
Lorieau, Lucie, Le Roux, Linda, Gaucheron, Frédéric, Ligneul, Amandine, Hazart, Etienne, Dupont, Didier, Floury, Juliane
Published in Food chemistry (15.04.2018)
Published in Food chemistry (15.04.2018)
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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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Development of Casein Microgels from Cross-Linking of Casein Micelles by Genipin
Silva, Naaman F. Nogueira, Saint-Jalmes, Arnaud, de Carvalho, Antônio F, Gaucheron, Frédéric
Published in Langmuir (02.09.2014)
Published in Langmuir (02.09.2014)
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Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein’s powders
Zouari, Ahmed, Briard-Bion, Valérie, Gaucheron, Frédéric, Schuck, Pierre, Gaiani, Claire, Triki, Mehdi, Attia, Hamadi, Ayadi, Mohamed Ali
Published in Food chemistry (15.12.2020)
Published in Food chemistry (15.12.2020)
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Microstructure and chemical composition of camel and cow milk powders’ surface
Zouari, Ahmed, Schuck, Pierre, Gaucheron, Frédéric, Triki, Mehdi, Delaplace, Guillaume, Gauzelin-Gaiani, Claire, Lopez, Christelle, Attia, Hamadi, Ayadi, Mohamed Ali
Published in Food science & technology (01.01.2020)
Published in Food science & technology (01.01.2020)
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Polar lipid composition of bioactive dairy co-products buttermilk and butterserum: Emphasis on sphingolipid and ceramide isoforms
Bourlieu, Claire, Cheillan, David, Blot, Marielle, Daira, Patricia, Trauchessec, Michèle, Ruet, Séverine, Gassi, Jean-Yves, Beaucher, Eric, Robert, Benoit, Leconte, Nadine, Bouhallab, Saïd, Gaucheron, Frédéric, Gésan-Guiziou, Geneviève, Michalski, Marie-Caroline
Published in Food chemistry (01.02.2018)
Published in Food chemistry (01.02.2018)
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Functional diversity of Bisifusarium domesticum and the newly described Nectriaceae cheese-associated species
Savary, Océane, Coton, Emmanuel, Maillard, Marie-Bernadette, Gaucheron, Frédéric, Le Meur, Christophe, Frisvad, Jens, Thierry, Anne, Jany, Jean-Luc, Coton, Monika
Published in Food research international (01.06.2023)
Published in Food research international (01.06.2023)
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The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy
Obeid, Sameh, Guyomarc’h, Fanny, Francius, Grégory, Guillemin, Hervé, Wu, Xiaoxi, Pezennec, Stéphane, Famelart, Marie-Hélène, Cauty, Chantal, Gaucheron, Frédéric, Lopez, Christelle
Published in Colloids and surfaces, B, Biointerfaces (01.10.2019)
Published in Colloids and surfaces, B, Biointerfaces (01.10.2019)
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Journal Article
Effect of outlet drying temperature and milk fat content on the physicochemical characteristics of spray-dried camel milk powder
Zouari, Ahmed, Perrone, Ítalo Tuler, Schuck, Pierre, Gaucheron, Frédéric, Dolivet, Anne, Attia, Hamadi, Ayadi, Mohamed Ali
Published in Drying technology (03.10.2019)
Published in Drying technology (03.10.2019)
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The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy
Obeid, Sameh, Guyomarc'h, Fanny, Tanguy, Gaëlle, Leconte, Nadine, Rousseau, Florence, Dolivet, Anne, Leduc, Arlette, Wu, Xiaoxi, Cauty, Chantal, Jan, Gwénaël, Gaucheron, Frédéric, Lopez, Christelle
Published in Food research international (01.03.2020)
Published in Food research international (01.03.2020)
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Journal Article
Fouling Behavior of Camel and Cow Milks Under Different Heat Treatments
Felfoul, Imène, Lopez, Christelle, Gaucheron, Frédéric, Attia, Hamadi, Ayadi, Med Ali
Published in Food and bioprocess technology (01.08.2015)
Published in Food and bioprocess technology (01.08.2015)
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