Famelart, M.H. : rechercher sur Z-Library

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1

Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits

Guyomarc'h, Fanny, Arvisenet, GaÃ«lle, Bouhallab, SaÃ¯d, Canon, Fanny, Deutsch, Stephanie-Marie, Drigon, Valentin, Dupont, Didier, Famelart, Marie-HÃ©lÃ¨ne, Garric, Gilles, GuÃ©don, Eric, Guyot, Thiba

Journal:

Trends in Food Science & Technology

Année:

2021

Fichier:

PDF, 4.04 MB

2021

2

Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts

Lesme, Hanna, Courcoux, Philippe, Alleaume, Clémence, Famelart, Marie-Hélène, Bouhallab, Saïd, Prost, Carole, Rannou, Cécile

Journal:

Food Quality and Preference

Année:

2020

Langue:

english

Fichier:

PDF, 1.11 MB

english, 2020

3

Increasing the hydrophobicity of the heat-induced whey protein complexes improves the acid gelation of skim milk

Marion Morand, Assiba Dekkari, Fanny Guyomarc'h, Marie-Hélène Famelart

Journal:

International Dairy Journal

Année:

2012

Langue:

english

Fichier:

PDF, 1.19 MB

english, 2012

4

Casein micelle dispersions into water, NaCl and CaCl2: physicochemical characteristics of micelles and rennet coagulation

M.H. Famelart, Y. Le Graet, K. Raulot

Journal:

International Dairy Journal

Année:

1999

Langue:

english

Fichier:

PDF, 176 KB

english, 1999

5

Spatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanisms

Andoyo, Robi, Guyomarc'h, Fanny, Burel, Agnes, Famelart, Marie-Hélène

Journal:

Food Hydrocolloids

Année:

2015

Langue:

english

Fichier:

PDF, 1.43 MB

english, 2015

6

Casein Compared with Whey Proteins Affects the Organization of Dietary Fat during Digestion and Attenuates the Postprandial Triglyceride Response to a Mixed High-Fat Meal in Healthy, Overweight Men

Mariotti, F., Valette, M., Lopez, C., Fouillet, H., Famelart, M.-H., Mathe, V., Airinei, G., Benamouzig, R., Gaudichon, C., Tome, D., Tsikas, D., Huneau, J. F.

Journal:

Journal of Nutrition

Année:

2015

Langue:

english

Fichier:

PDF, 964 KB

english, 2015

7

Acid gelation of whey protein microbeads of different sizes

Andoyo, Robi, Guyomarc’h, Fanny, Famelart, Marie-Hélène

Journal:

Dairy Science & Technology (EDP Sciences)

Année:

2016

Langue:

english

Fichier:

PDF, 1.42 MB

english, 2016

8

Structure development in a soft cheese curd model during manufacture in relation to its biochemical characteristics

BOUTROU, RACHEL, FAMELART, MARIE-HELENE, GAUCHERON, FREDERIC, GRAET, YVON LE, GASSI, JEAN-YVES, PIOT, MICHEL, LEONIL, JOELLE

Journal:

Journal Dairy Research

Année:

2002

Langue:

english

Fichier:

PDF, 442 KB

english, 2002

9

Bolus quality and food comfortability of model cheeses for the elderly as influenced by their texture

Lorieau, L., Septier, C., Laguerre, A., Le Roux, L., Hazart, E., Ligneul, A., Famelart, M.-H., Dupont, D., Floury, J., Feron, G., Labouré, H.

Journal:

Food Research International

Année:

2018

Langue:

english

Fichier:

PDF, 640 KB

english, 2018

10

Language and emotional abilities in children with Williams syndrome and children with autism spectrum disorder: similarities and differences

Lacroix, Agnès, Famelart, Nawelle, Guidetti, Michèle

Journal:

Pediatric Health Medicine and Therapeutics

Année:

2016

Langue:

english

Fichier:

PDF, 214 KB

english, 2016

11

Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts

Lesme, Hanna, Courcoux, Philippe, Alleaume, Clémence, Famelart, Marie-Hélène, Bouhallab, Saïd, Prost, Carole, Rannou, Cécile

Journal:

Food Quality and Preference

Année:

2020

Fichier:

PDF, 1.11 MB

2020

12

Equivocal expression of emotions in children with Prader-Willi syndrome: what are the consequences for emotional abilities and social adjustment?

Famelart, Nawelle, Diene, Gwenaelle, Ãabal-Berthoumieu, Sophie, Glattard, MÃ©lanie, Molinas, Catherine, Guidetti, MichÃ¨le, Tauber, Maithe

Journal:

Orphanet Journal of Rare Diseases

Année:

2020

Fichier:

PDF, 1.18 MB

2020

13

Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts

Lesme, Hanna, Alleaume, ClÃ©mence, Bouhallab, SaÃ¯d, Famelart, Marie-HÃ©lÃ¨ne, Marzin, CÃ©cile, Lopez-Torres, Lizeth, Prost, Carole, Rannou, CÃ©cile

Journal:

Food Research International

Année:

2020

Fichier:

PDF, 681 KB

2020

14

Microfiltration of long chain carboxylates: Relationship between rejection and micellization

O. Surel, M.-H. Famelart

Journal:

Année:

1994

Langue:

english

Fichier:

PDF, 1003 KB

english, 1994

15

High pressure-induced gel formation of milk and whey concentrates

M.-H. Famelart, L. Chapron, M. Piot, G. Brulé, C. Durier

Journal:

Journal of Food Engineering

Année:

1998

Langue:

english

Fichier:

PDF, 1.06 MB

english, 1998

16

Influence of temperature, pH and dissolved oxygen on growth ofBrevibacterium linensin a fermentor

Marie-Hélène Famelart, André Kobilinsky, Christian Bouillanne, Michel J. Desmazeaud

Journal:

Applied Microbiology and Biotechnology

Année:

1987

Langue:

english

Fichier:

PDF, 522 KB

english, 1987

17

Studies onBrevibacterium linensmetabolism in fermentor

Marie-Hélène Famelart, Christian Bouillanne, André Kobilinsky, Michel Desmazeaud

Journal:

Applied Microbiology and Biotechnology

Année:

1987

Langue:

english

Fichier:

PDF, 403 KB

english, 1987

18

How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—a review

Marion Morand, Fanny Guyomarc’h, Marie-Hélène Famelart

Journal:

Dairy Science & Technology (EDP Sciences)

Année:

2011

Langue:

english

Fichier:

PDF, 757 KB

english, 2011

19

A novel technique for determining glass–rubber transition in dairy powders

S.A. Hogan, M.H. Famelart, D.J. O’Callaghan, P. Schuck

Journal:

Journal of Food Engineering

Année:

2010

Langue:

english

Fichier:

PDF, 876 KB

english, 2010

20

Rheological characterization of the EPS produced by P. acidi-propionici on milk microfiltrate

N Gorret, C.M.G.C Renard, M.H Famelart, J.L Maubois, J.L Doublier

Journal:

Carbohydrate Polymers

Année:

2003

Langue:

english

Fichier:

PDF, 303 KB

english, 2003

21

Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk

F. Gaucheron, M.H. Famelart, F. Mariette, K. Raulot, F. Michela, Y. Le Graeta

Journal:

Année:

1997

Langue:

english

Fichier:

PDF, 1.32 MB

english, 1997

22

Caseinate at Low Temperatures: Calcium Use in β-Casein Extraction by Microfiltration

M.H. FAMELART, O. SUREL

Journal:

Journal of Food Science

Année:

1994

Langue:

english

Fichier:

PDF, 754 KB

english, 1994

23

Fouling of ceramic membranes during microfiltration of model solutions

O. Surel, M.-H. Famelart

Journal:

Année:

1998

Langue:

english

Fichier:

PDF, 127 KB

english, 1998

24

Acid gelation of colloidal calcium phosphate-depleted preheated milk

Marie-Hélène Famelart, Géraldine Gauvin, Denis Pâquet, Gérard Brulé

Journal:

Dairy Science & Technology (EDP Sciences)

Année:

2009

Fichier:

PDF, 348 KB

2009

25

Limited ripening of low-fat UF-cheese due to CaPO4barrier?

John A. Hannon, Sylvie Lortal, Jean-Pierre Tissier, Marie-Hélène Famelart

Journal:

Dairy Science & Technology (EDP Sciences)

Année:

2009

Fichier:

PDF, 578 KB

2009

26

Heat treatment of cream affects the physicochemical properties of sweet buttermilk

Jean-Yves Gassi, Marie-Hélène Famelart, Christelle Lopez

Journal:

Dairy Science & Technology (EDP Sciences)

Année:

2008

Fichier:

PDF, 583 KB

2008

27

Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedure

Marie Renan, Véronique Arnoult-Delest, Denis Pâquet, Gérard Brulé, Marie-Hélène Famelart

Journal:

Dairy Science & Technology (EDP Sciences)

Année:

2008

Fichier:

PDF, 563 KB

2008

28

Ecofriendly Fast Synthesis of Hydrophilic Poly(ethyleneglycol)-Ionic Liquid Matrices for Liquid-Phase Organic Synthesis.

Fraga-Dubreuil, Joan, Famelart, Marie-Hélène, Bazureau, Jean Pierre

Journal:

Organic Process Research & Development

Année:

2002

Langue:

english

Fichier:

PDF, 57 KB

english, 2002

29

Drug Binding Assays do not Reveal Specific Binding of Lacosamide to Collapsin Response Mediator Protein 2 (CRMP-2)

Christian Wolff, Bruce Carrington, Michel Varrin-Doyer, Anne Vandendriessche, Christy Van der Perren, Michel Famelart, Michel Gillard, Patrik Foerch, Véronique Rogemond, Jerôme Honnorat, Alastair Laws

Journal:

CNS Neuroscience & Therapeutics

Année:

2012

Langue:

english

Fichier:

PDF, 684 KB

english, 2012

30

Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies

Marie-Caroline Michalski, Bénédicte Camier, Jean-Yves Gassi, Valérie Briard-Bion, Nadine Leconte, Marie-Hélène Famelart, Christelle Lopez

Journal:

Food Research International

Année:

2007

Langue:

english

Fichier:

PDF, 1.01 MB

english, 2007

31

Comprehensive study of acid gelation of heated milk with model protein systems

Marie-Hélène Famelart, Jérome Tomazewski, Michel Piot, Stéphane Pezennec

Journal:

International Dairy Journal

Année:

2004

Langue:

english

Fichier:

PDF, 604 KB

english, 2004

32

Structure and surface properties of the serum heat-induced protein aggregates isolated from heated skim milk

Karine Jean, Marie Renan, Marie-Hélène Famelart, Fanny Guyomarc’h

Journal:

International Dairy Journal

Année:

2006

Langue:

english

Fichier:

PDF, 431 KB

english, 2006

33

Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring

M. Renan, F. Guyomarc'h, V. Arnoult-Delest, D. Pâquet, G. Brulé, M.-H. Famelart

Journal:

International Dairy Journal

Année:

2009

Langue:

english

Fichier:

PDF, 422 KB

english, 2009

34

On how κ-casein affects the interactions between the heat-induced whey protein/κ-casein complexes and the casein micelles during the acid gelation of skim milk

Marion Morand, Fanny Guyomarc’h, Stéphane Pezennec, Marie-Hélène Famelart

Journal:

International Dairy Journal

Année:

2011

Langue:

english

Fichier:

PDF, 645 KB

english, 2011

35

Changing the isoelectric point of the heat-induced whey protein complexes affects the acid gelation of skim milk

Marion Morand, Fanny Guyomarc'h, David Legland, Marie-Hélène Famelart

Journal:

International Dairy Journal

Année:

2012

Langue:

english

Fichier:

PDF, 620 KB

english, 2012

36

Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure–texture relationships

Juliane Floury, Bénédicte Camier, Florence Rousseau, Christelle Lopez, Jean-Pierre Tissier, Marie-Hélène Famelart

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2009

Langue:

english

Fichier:

PDF, 1.45 MB

english, 2009

37

Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition

Juliane Floury, Olivier Rouaud, Maëva Le Poullennec, Marie-Hélène Famelart

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2009

Langue:

english

Fichier:

PDF, 380 KB

english, 2009

38

Comparison of rheological properties of acid gels made from heated casein combined with β-lactoglobulin or egg ovalbumin

Marie-Hélène Famelart, Jérome Tomazewski, Michel Piot, Stéphane Pezennec

Journal:

International Dairy Journal

Année:

2003

Langue:

english

Fichier:

PDF, 1.25 MB

english, 2003

39

Acidification of pressure-treated milk

M.H. Famelart, F. Gaucheron, F. Mariette, Y. Le Graet, K. Raulot, E. Boyaval

Journal:

International Dairy Journal

Année:

1997

Langue:

english

Fichier:

PDF, 776 KB

english, 1997

40

The Formation of Calcium Lactate Crystals is Responsible for Concentrated Acid Whey Thickening

A. Mimouni, S. Bouhallab, M.H. Famelart, D. Naegele, P. Schuck

Journal:

Journal of Dairy Science

Année:

2007

Langue:

english

Fichier:

PDF, 741 KB

english, 2007

41

Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH conditions

Guyomarc’h, Fanny, Mahieux, Orlane, Renan, Marie, Chatriot, Marc, Gamerre, Valérie, Famelart, Marie-Hélène

Journal:

Le Lait (EDP Sciences) / Dairy Science & Technology

Année:

2007

Fichier:

PDF, 1.30 MB

2007

42

Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability

Barbé, Florence, Ménard, Olivia, Gouar, Yann Le, Buffière, Caroline, Famelart, Marie-Hélène, Laroche, Béatrice, Feunteun, Steven Le, Rémond, Didier, Dupont, Didier

Journal:

Année:

2014

Langue:

english

Fichier:

PDF, 959 KB

english, 2014

43

High-protein fat-free acid milk gels: Control of protein composition and heat treatment

Chever, S., Guyomarc'h, F., Beaucher, E., Famelart, M.H.

Journal:

International Dairy Journal

Année:

2014

Langue:

english

Fichier:

PDF, 2.32 MB

english, 2014

44

Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation

Andoyo, Robi, Guyomarc'h, Fanny, Cauty, Chantal, Famelart, Marie-Hélène

Journal:

Food Hydrocolloids

Année:

2014

Langue:

english

Fichier:

PDF, 1.69 MB

english, 2014

45

Recent issues

Barbé, Florence, Ménard, Olivia, Le Gouar, Yann, Buffière, Caroline, Famelart, Marie-Hélène, Laroche, Béatrice, Le Feunteun, Steven, Dupont, Didier, Rémond, Didier

Journal:

Clinics in Endocrinology and Metabolism

Année:

1977

Fichier:

PDF, 13 KB

1977

46

The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids

Barbé, Florence, Ménard, Olivia, Le Gouar, Yann, Buffière, Caroline, Famelart, Marie-Hélène, Laroche, Béatrice, Le Feunteun, Steven, Dupont, Didier, Rémond, Didier

Journal:

Année:

2013

Langue:

english

Fichier:

PDF, 932 KB

english, 2013

47

Determination of Exposed Sulfhydryl Groups in Heated β-Lactoglobulin A Using IAEDANS and Mass Spectrometry

Kehoe, Joseph J., Brodkorb, André, Mollé, Daniel, Yokoyama, Emilie, Famelart, Marie-Héléne, Bouhallab, Saíd, Morris, Edwin R., Croguennec, Thomas

Journal:

Journal of Agricultural and Food Chemistry

Année:

2007

Langue:

english

Fichier:

PDF, 215 KB

english, 2007

48

Acid Gelation Properties of Heated Skim Milk as a Result of Enzymatically Induced Changes in the Micelle/Serum Distribution of the Whey Protein/κ-Casein Aggregates

Guyomarc’h, Fanny, Renan, Marie, Chatriot, Marc, Gamerre, Valérie, Famelart, Marie-Hélène

Journal:

Journal of Agricultural and Food Chemistry

Année:

2007

Langue:

english

Fichier:

PDF, 505 KB

english, 2007

49

Nisin Quantification by ELISA Allows the Modeling of Its Apparent Diffusion Coefficient in Model Cheeses

Aly, Samar, Floury, Juliane, Famelart, Marie-Hélène, Madec, Marie-Noëlle, Dupont, Didier, Le Gouar, Yann, Lortal, Sylvie, Jeanson, Sophie

Journal:

Journal of Agricultural and Food Chemistry

Année:

2011

Langue:

english

Fichier:

PDF, 3.68 MB

english, 2011

50

Characterization of Heat-Induced Changes in Skim Milk Using Asymmetrical Flow Field-Flow Fractionation Coupled with Multiangle Laser Light Scattering

Guyomarc’h, Fanny, Violleau, Frédéric, Surel, Olivier, Famelart, Marie-Hélène

Journal:

Journal of Agricultural and Food Chemistry

Année:

2010

Langue:

english

Fichier:

PDF, 1.15 MB

english, 2010