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CLAIRE GAIANI

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"sylvie-desobry-banon"

Nutritional quality evaluation of commercial protein supplements

Magda Corgneau , Claire Gaiani , Jérémy Petit , Yoana Nikolova , Sylvie Desobry-Banon
International Journal of Food Science and Technology, 2019, 54 (8), pp.2586-2594. ⟨10.1111/ijfs.14170⟩
Article dans une revue hal-02275304v1

Digestibility of common native starches with reference to starch granule size, shape and surface features towards guidelines for starch‐containing food products

Magda Corgneau , Claire Gaiani , Jérémy Petit , Yoana Nikolova , Sylvie Banon
International Journal of Food Science and Technology, 2019, 54 (6), pp.2132-2140. ⟨10.1111/ijfs.14120⟩
Article dans une revue hal-02275316v1

Recent Advances on Lactose Intolerance: Tolerance Thresholds and Currently Available Solutions

M. Corgneau , J. Scher , L. Ritié-Pertusa , D.T.L. Le , Jérémy Petit
Critical Reviews in Food Science and Nutrition, 2017, 57 (15), pp.3344-3356. ⟨10.1080/10408398.2015.1123671⟩
Article dans une revue hal-01278469v1

Physico-chemical and rheological properties of Lebanese kishk powder, a dried fermented milk-cereal mixture

Christelle Salameh , Joel Scher , Jérémy Petit , Claire Gaiani , Chadi Hosri
Powder Technology, 2016, 292, pp.307-313. ⟨10.1016/j.powtec.2016.01.040⟩
Article dans une revue hal-02146571v1
Image document

Nouvelles méthodologies de caractérisation de la réactivité de surface de poudres alimentaires

Claire Gaiani , Ingrid Murrieta-Pazos , Jeremy Petit , Laurence Galet , Rachel Calvet
Industries Alimentaires et Agricoles, 2013, 2013-009/010, pp.20-22
Article dans une revue hal-01798128v1

Native phosphocaseinate powder during storage: Lipids released onto the surface

Claire Gaiani , P. Schuck , J. Scher , J.J. Ehrhardt , E. Arab-Tehrany
Journal of Food Engineering, 2009, 94 (2), pp.130-134. ⟨10.1016/j.jfoodeng.2009.01.038⟩
Article dans une revue hal-03321744v1

Use of a turbidity sensor to determine dairy powder rehydration properties

Claire Gaiani , Joël Scher , Pierre Schuck , Sylvie Desobry , Sylvie Banon
Powder Technology, 2009, 190, pp.2-5. ⟨10.1016/j.powtec.2008.04.042⟩
Article dans une revue hal-01454073v1

Native phosphocaseinate powder during storage: Lipids released onto the surface

Claire Gaiani , Pierre Schuck , Joël Scher , Jean-Jacques Ehrhardt , E. Arab-Tehrany
Journal of Food Engineering, 2009, 94, pp.130-134. ⟨10.1016/j.jfoodeng.2009.01.038⟩
Article dans une revue hal-01454066v1

Use of a turbidity sensor to determine dairy powder rehydration properties

C. Gaiani , J. Scher , P. Schuck , S. Desobry , Sylvie Desobry-Banon
Powder Technology, 2009, 190 (1-2), pp.2-5. ⟨10.1016/j.powtec.2008.04.042⟩
Article dans une revue hal-03321749v1

Dairy powder rehydration: influence of protein state, incorporation mode, and agglomeration

Claire Gaiani , Pierre Schuck , Joël Scher , Stéphane Desobry , Sylvie Banon
Journal of Dairy Science, 2007, 90 (2), pp.570-581
Article dans une revue hal-01453992v1
Image document

Water transfer during rehydration of micellar casein powders

Pierre Schuck , Serge Mejean , Anne Dolivet , Claire Gaiani , Sylvie Banon
Le Lait, 2007, 87 (4-5), pp.425-432
Article dans une revue hal-00895659v1

Water transfer during rehydration of micellar casein powders

Pierre Schuck , Serge Mejean , Anne Dolivet , Claire Gaiani , Sylvie Banon
Lait, 2007, 87, pp.425-432. ⟨10.1051/lait:2007016⟩
Article dans une revue hal-01453989v1

Water transfer during rehydration of micellar casein powders

Pierre Schuck , Serge Mejean , Anne Dolivet , Claire Gaiani , Sylvie Banon
Le Lait, 2007, 87 (4-5), pp.425-432. ⟨10.1051/lait:2007016⟩
Article dans une revue hal-03321751v1

Dairy Powder Rehydration: Influence of Protein State, Incorporation Mode, and Agglomeration

C. Gaiani , P. Schuck , J. Scher , Stéphane Desobry , Sylvie Desobry-Banon
Journal of Dairy Science, 2007, 90 (2), pp.570-581. ⟨10.3168/jds.S0022-0302(07)71540-0⟩
Article dans une revue hal-03321754v1

Relationships between Dairy Powder Surface Composition and Wetting Properties during Storage: Importance of Residual Lipids

Claire Gaiani , Joel Scher , Jean Jacques Ehrhardt , Michel Linder , Pierre Schuck
Journal of Agricultural and Food Chemistry, 2007, 55 (16), pp.6561-6567. ⟨10.1021/jf070364b⟩
Article dans une revue hal-03321750v1

Relationships between dairy powder surface composition and wetting properties during storage: importance of residual lipids

Claire Gaiani , Joël Scher , Jean-Jacques Ehrhardt , Michel Linder , Pierre Schuck
Journal of Agricultural and Food Chemistry, 2007, 55 (16), pp.6561-6567. ⟨10.1021/jf070364b⟩
Article dans une revue hal-01454018v1

Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration properties

Claire Gaiani , J.J. Ehrhardt , J. Scher , J. Hardy , S. Desobry
Colloids and Surfaces B: Biointerfaces, 2006, 49 (1), pp.71-78. ⟨10.1016/j.colsurfb.2006.02.015⟩
Article dans une revue hal-03321758v1

The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach

Claire Gaiani , Joël Scher , Pierre Schuck , Joël Hardy , S. Desobry
International Dairy Journal, 2006, 16 (12), pp.1427-1434. ⟨10.1016/j.idairyj.2005.12.004⟩
Article dans une revue hal-01453942v1

The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach

Claire Gaiani , J. Scher , P. Schuck , J. Hardy , S. Desobry
International Dairy Journal, 2006, 16 (12), pp.1427-1434. ⟨10.1016/j.idairyj.2005.12.004⟩
Article dans une revue hal-03321756v1

Use of a turbidity sensor to characterize micellar casein powder rehydration: influence of some technological effects

C. Gaiani , S. Banon , J. Scher , Pierre Schuck , J. Hardy
Journal of Dairy Science, 2005, 88, pp.2700-2706. ⟨10.3168/jds.S0022-0302(05)72948-9⟩
Article dans une revue hal-01453964v1