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Non-linear properties and yielding of enzymatic milk gels

Soft matter, 2023-05, Vol.19 (2), p.3562-3569

2023

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Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception

Trends in food science & technology, 2020-04, Vol.98, p.140-149

2020

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

International dairy journal, 2006-04, Vol.16 (4), p.303-315

2006

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Rheological properties of enzymatic milk gel: Effect of ion partitioning in casein micelles

Food hydrocolloids, 2022-09, Vol.130, p.107739, Article 107739

2022

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Atomic force microscopy to assess the mechanical properties of individual casein micelles

Food hydrocolloids, 2022-07, Vol.128, p.107577, Article 107577

2022

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Understand and characterize draining of acid milk gels using Magnetic Resonance Imaging and Time Domain-Nuclear Magnetic Resonance

Journal of food engineering, 2024-09, Vol.377, p.112088, Article 112088

2024

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Optimisation of microparticle formation by dry heating of whey proteins

Journal of food engineering, 2021-02, Vol.291, p.110221, Article 110221

2021

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Dry heating of whey proteins

Food research international, 2017-10, Vol.100 (Pt 2), p.31-44

2017

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Dry heating of whey proteins leads to formation of microspheres with useful functional properties

Food research international, 2018-11, Vol.113, p.210-220

2018

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

Food chemistry, 2013-02, Vol.136 (3-4), p.1203-1212

2013

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

Organic process research & development, 2002-07, Vol.6 (4), p.374-378

2002

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Dry heating a freeze-dried whey protein powder: Formation of microparticles at pH 9.5

Journal of food engineering, 2018-05, Vol.224, p.112-120

2018

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Lipid droplets coated with milk fat globule membrane fragments: Microstructure and functional properties as a function of pH

Food research international, 2017-01, Vol.91, p.26-37

2017

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Interfacial and (emulsion) gel rheology of hydrophobised whey proteins

International dairy journal, 2020-01, Vol.100, p.104556, Article 104556

2020

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Influence of lactose on the formation of whey protein microparticles obtained by dry heating at alkaline pH

Food hydrocolloids, 2019-02, Vol.87, p.477-486

2019

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Influence of casein on the formation of whey protein microparticles obtained by dry heating at an alkaline pH

Food research international, 2019-08, Vol.122, p.96-104

2019

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Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts

International dairy journal, 2019-05, Vol.92, p.28-36

2019

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Rheological characterization of β-lactoglobulin/lactoferrin complex coacervates

Food science & technology, 2022-06, Vol.163, p.113577, Article 113577

2022

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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

Food quality and preference, 2020-03, Vol.80, p.103789, Article 103789

2020

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

Food research international, 2020-10, Vol.136, p.109491-109491, Article 109491

2020

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

Food hydrocolloids, 2014-06, Vol.37, p.203-212

2014

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Heat treatment of milk protein concentrates affects enzymatic coagulation properties

Food research international, 2022-12, Vol.162, p.112030-112030, Article 112030

2022

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

Trends in food science & technology, 2021-02, Vol.108, p.119-132

2021

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

Food hydrocolloids, 2019-08, Vol.93, p.176-188

2019

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Combining plant and dairy proteins in food colloid design

Current opinion in colloid & interface science, 2021-12, Vol.56, p.101507, Article 101507

2021

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Non-linear properties and yielding of enzymatic milk gels

Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception

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

Rheological properties of enzymatic milk gel: Effect of ion partitioning in casein micelles

Atomic force microscopy to assess the mechanical properties of individual casein micelles

Understand and characterize draining of acid milk gels using Magnetic Resonance Imaging and Time Domain-Nuclear Magnetic Resonance

Optimisation of microparticle formation by dry heating of whey proteins

Dry heating of whey proteins

Dry heating of whey proteins leads to formation of microspheres with useful functional properties

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

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

Dry heating a freeze-dried whey protein powder: Formation of microparticles at pH 9.5

Lipid droplets coated with milk fat globule membrane fragments: Microstructure and functional properties as a function of pH

Interfacial and (emulsion) gel rheology of hydrophobised whey proteins

Influence of lactose on the formation of whey protein microparticles obtained by dry heating at alkaline pH

Influence of casein on the formation of whey protein microparticles obtained by dry heating at an alkaline pH

Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts

Rheological characterization of β-lactoglobulin/lactoferrin complex coacervates

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

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

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

Heat treatment of milk protein concentrates affects enzymatic coagulation properties

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

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

Combining plant and dairy proteins in food colloid design

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