Catherine Garnier
74
Documents
Compétences
Publications
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Monitoring dairy protein aggregate structure allows to control the texture of emulsionsWUR Rheology Course, Emulsion Symposium, Graduate School VLAG, in co-operation with Physical chemistry and soft matter, and Physics and physical chemistry of foods, Wageningen University & Research, Sep 2021, Wageningen, Netherlands
Communication dans un congrès
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TEXTURATION DE MILIEUX AQUEUX PAR LES BIOPOLYMÈRESSECF - Polymères dans les formulations fluides, Jan 2019, Paris, France
Communication dans un congrès
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TEXTURATION DE MILIEUX AQUEUX PAR LES BIOPOLYMÈRESSECF - Polymères dans les formulations fluides, Jan 2019, Paris, France
Communication dans un congrès
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Comment la compétition pour l’adsorption à l’interface, entre protéines solubles et agrégées, permet de contrôler la texture des émulsions laitières54.congrès annuel du Groupe Français de Rhéologie (GFR), Oct 2019, Montpellier, France
Communication dans un congrès
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Connectivité des gouttes de matières grasse par des agrégats de protéiques et texturation des émulsions.Polymerix 2019, Jul 2019, Rennes, France
Communication dans un congrès
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Whey protein emulsions : how to control texture in a large range of protein concentration.1st symposium in food Science and technology of Tocantins “Quality control in food processing, Advanced research applied to food industry and Entrepreneurship”., Nov 2018, Palmas, Brazil
Communication dans un congrès
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Control of the texture of oil-in-water emulsions by modulating interfacial composition in complex systems containing whey protein aggregates, caseins and non-heated whet proteins.Meeting of working Group Medicago sativa, Oct 2018, Papendal, Netherlands
Communication dans un congrès
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Asymetrical Flow Field-Flow Fractionation coupled with Multi-Angle Light Scattering and Differential Refractometer (AF4-MALS-DRi): An analysis tool to characterize milk protein aggregates produced in semi-industrial wayFFF2018—19th International Symposium on Field- and Flow-based Separations, May 2018, Columbia, United States
Communication dans un congrès
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How protein aggregates can modulate the texture of emulsified and acidified dairy model systems?3. Food structure and functionality forum symposium, Jun 2018, Montreal, Canada
Communication dans un congrès
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Protein aggregates modulate the texture of emulsified and acidified dairy model systems17. Food Colloids Conference - Food Colloids 2018, Apr 2018, Leeds, United Kingdom
Communication dans un congrès
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HOW ENZYME DIFFUSION IN PECTIN AND PECTIN/CELLULOSE COMPOSITE SYSTEMS IS INFLUENCED BY THEIR MECHANICAL PROPERTIESICBMC, Mar 2017, Nantes, France
Communication dans un congrès
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Modulation of the texture of emulsified and acidified model systems by the addition of protein aggregatesColloque Biopolymers 2017, Nov 2017, Nantes, France
Communication dans un congrès
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HOW ENZYME DIFFUSION IN PECTIN AND PECTIN/CELLULOSE COMPOSITE SYSTEMS IS INFLUENCED BY THEIR MECHANICAL PROPERTIESBiopolymers, 2017, Nantes, France
Communication dans un congrès
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Characterization of different milk protein aggregates by Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering (A4F-MALLS)Journées Scientifiques du groupe francophone de fractionnement flux-force, Mar 2017, Nantes, France
Communication dans un congrès
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Effect of duration and temperature during the delivery of urine samples to the analytical laboratory on metabolic parameters assays29. World Buiatrics Congress (WBC), Jul 2016, Dublin, United Kingdom. pp.486
Communication dans un congrès
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Plant and fungal Pectin Methylesterase diffusion in pectin gels : a multiscale approach13. Cell Wall Meeting, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Jul 2013, Nantes, France
Communication dans un congrès
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Heating milk proteins impacts interface protein adsorption and texture of emulsions: a way to innovative texturesMeeting of working Group Medicago sativa, May 2012, Budapest, Hungary
Communication dans un congrès
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Approches in vitro pour appréhender le remodelage enzymatique des pectines au sein des parois végétalesJournées du Groupe Français des Glucides, May 2010, Saint-Valery-sur-Somme, France. 1 p
Communication dans un congrès
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Model dairy dessert enriched in polyunsaturated fatty acids : structure, oxidation and bioaccessibilityBiopolymères 2010, Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Dec 2010, Le Croisic, France
Communication dans un congrès
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Calcium partition in Pectin/Globular Protein mixed systemFood colloids 2008 : creating structure, delivering functionality, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Apr 2008, Le Mans, France. 1 p
Communication dans un congrès
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Rheological properties of sugar-beet cellulose suspensions and influence of interactions with pectinsFood colloids 2008 creating structure, delivering functionality. 12. Food colloids conference, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Apr 2008, Le Mans, France
Communication dans un congrès
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Rheology and ultrastructure of pastes and gels of κ-carrageenan and cross-linked waxy corn starchFood colloids 2008 creating structure, delivering functionality. 12. Food colloids conference, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Apr 2008, Le Mans, France. 1 p
Communication dans un congrès
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Behaviour of pectinmethylesterases in pectic gelsFood colloids 2008 creating structure, delivering functionality, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Apr 2008, Le Mans, France
Communication dans un congrès
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Texture et flaveur des aliments : vers une conception maîtriséeEducagri Editions, pp.298, 2012, Références, 978-2-84444-879-8
Ouvrages
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La pilule contraceptive chez les étudiantes universitaires en France et au QuébecLa contraception, Presses Universite Du Quebec, pp.155 - 177, 2012
Chapitre d'ouvrage
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Structure et texture des alimentsTexture et flaveur des aliments : vers une conception maîtrisée, Educagri Editions, 298 p., 2012, Références (Educagri), 9782844448798
Chapitre d'ouvrage
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Behavior of pectin methylesterases in pectic gelsPectins and pectinases, Wageningen Academic Publishers, 2009, 978-90-8686-108-8. ⟨10.3920/978-90-8686-677-9⟩
Chapitre d'ouvrage
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Effect of duration and temperature during the delivery of bovine blood samples to the analytical laboratory on metabolic parameters serum assays29. World Buiatrics Congress (WBC), Jul 2016, Dublin, Ireland. Veterinary Ireland, pp.397, 2016
Proceedings/Recueil des communications
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