M.H. Famelart: search on 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

Year:

2021

File:

PDF, 4.04 MB

2021

2

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

Year:

2012

Language:

english

File:

PDF, 1.19 MB

english, 2012

3

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

Year:

1999

Language:

english

File:

PDF, 176 KB

english, 1999

4

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

Year:

2015

Language:

english

File:

PDF, 1.43 MB

english, 2015

5

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

Year:

2015

Language:

english

File:

PDF, 964 KB

english, 2015

6

Acid gelation of whey protein microbeads of different sizes

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

Journal:

Dairy Science & Technology (EDP Sciences)

Year:

2016

Language:

english

File:

PDF, 1.42 MB

english, 2016

7

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

Year:

2002

Language:

english

File:

PDF, 442 KB

english, 2002

8

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

Year:

2018

Language:

english

File:

PDF, 640 KB

english, 2018

9

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

Year:

2016

Language:

english

File:

PDF, 214 KB

english, 2016

10

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

Year:

2020

Language:

english

File:

PDF, 1.11 MB

english, 2020

11

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

Year:

2020

File:

PDF, 1.18 MB

2020

12

Microfiltration of long chain carboxylates: Relationship between rejection and micellization

O. Surel, M.-H. Famelart

Journal:

Year:

1994

Language:

english

File:

PDF, 1003 KB

english, 1994

13

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

Year:

1998

Language:

english

File:

PDF, 1.06 MB

english, 1998

14

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

Year:

1987

Language:

english

File:

PDF, 522 KB

english, 1987

15

Studies onBrevibacterium linensmetabolism in fermentor

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

Journal:

Applied Microbiology and Biotechnology

Year:

1987

Language:

english

File:

PDF, 403 KB

english, 1987

16

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)

Year:

2011

Language:

english

File:

PDF, 757 KB

english, 2011

17

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

Year:

2010

Language:

english

File:

PDF, 876 KB

english, 2010

18

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

Year:

2003

Language:

english

File:

PDF, 303 KB

english, 2003

19

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:

Year:

1997

Language:

english

File:

PDF, 1.32 MB

english, 1997

20

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

M.H. FAMELART, O. SUREL

Journal:

Journal of Food Science

Year:

1994

Language:

english

File:

PDF, 754 KB

english, 1994

21

Fouling of ceramic membranes during microfiltration of model solutions

O. Surel, M.-H. Famelart

Journal:

Year:

1998

Language:

english

File:

PDF, 127 KB

english, 1998

22

Acid gelation of colloidal calcium phosphate-depleted preheated milk

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

Journal:

Dairy Science & Technology (EDP Sciences)

Year:

2009

File:

PDF, 348 KB

2009

23

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)

Year:

2009

File:

PDF, 578 KB

2009

24

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)

Year:

2008

File:

PDF, 583 KB

2008

25

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)

Year:

2008

File:

PDF, 563 KB

2008

26

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

Year:

2002

Language:

english

File:

PDF, 57 KB

english, 2002

27

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

Year:

2012

Language:

english

File:

PDF, 684 KB

english, 2012

28

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

Year:

2007

Language:

english

File:

PDF, 1.01 MB

english, 2007

29

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

Year:

2004

Language:

english

File:

PDF, 604 KB

english, 2004

30

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

Year:

2006

Language:

english

File:

PDF, 431 KB

english, 2006

31

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

Year:

2009

Language:

english

File:

PDF, 422 KB

english, 2009

32

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

Year:

2011

Language:

english

File:

PDF, 645 KB

english, 2011

33

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

Year:

2012

Language:

english

File:

PDF, 620 KB

english, 2012

34

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

Year:

2009

Language:

english

File:

PDF, 1.45 MB

english, 2009

35

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

Year:

2009

Language:

english

File:

PDF, 380 KB

english, 2009

36

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

Year:

2003

Language:

english

File:

PDF, 1.25 MB

english, 2003

37

Acidification of pressure-treated milk

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

Journal:

International Dairy Journal

Year:

1997

Language:

english

File:

PDF, 776 KB

english, 1997

38

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

Year:

2007

Language:

english

File:

PDF, 741 KB

english, 2007

39

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

Year:

2007

File:

PDF, 1.30 MB

2007

40

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:

Year:

2014

Language:

english

File:

PDF, 959 KB

english, 2014

41

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

Year:

2014

Language:

english

File:

PDF, 2.32 MB

english, 2014

42

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

Year:

2014

Language:

english

File:

PDF, 1.69 MB

english, 2014

43

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

Year:

1977

File:

PDF, 13 KB

1977

44

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:

Year:

2013

Language:

english

File:

PDF, 932 KB

english, 2013

45

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

Year:

2007

Language:

english

File:

PDF, 215 KB

english, 2007

46

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

Year:

2007

Language:

english

File:

PDF, 505 KB

english, 2007

47

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

Year:

2011

Language:

english

File:

PDF, 3.68 MB

english, 2011

48

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

Year:

2010

Language:

english

File:

PDF, 1.15 MB

english, 2010

49

Role of the Heat-Induced Whey Protein/κ-Casein Complexes in the Formation of Acid Milk Gels: A Kinetic Study Using Rheology and Confocal Microscopy

Guyomarc’h, Fanny, Jemin, Marlène, Le Tilly, Véronique, Madec, Marie-Noëlle, Famelart, Marie-Hélène

Journal:

Journal of Agricultural and Food Chemistry

Year:

2009

Language:

english

File:

PDF, 3.38 MB

english, 2009

50

Limited Enzymatic Treatment of Skim Milk Using Chymosin Affects the Micelle/Serum Distribution of the Heat-Induced Whey Protein/κ-Casein Aggregates

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

Journal:

Journal of Agricultural and Food Chemistry

Year:

2007

Language:

english

File:

PDF, 601 KB

english, 2007

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