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Nutritional quality evaluation of commercial protein supplements
Magda Corgneau
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Claire Gaiani
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Jérémy Petit
,
Yoana Nikolova
,
Sylvie Desobry-Banon
International Journal of Food Science and Technology, 2019, 54 (8), pp.2586-2594. ⟨10.1111/ijfs.14170⟩
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hal-02275304v1
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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
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Recent Advances on Lactose Intolerance: Tolerance Thresholds and Currently Available Solutions
M. Corgneau
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J. Scher
,
L. Ritié-Pertusa
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D.T.L. Le
,
Jérémy Petit
Article dans une revue
hal-01278469v1
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Physico-chemical and rheological properties of Lebanese kishk powder, a dried fermented milk-cereal mixture
Christelle Salameh
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Joel Scher
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Jérémy Petit
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Claire Gaiani
,
Chadi Hosri
Article dans une revue
hal-02146571v1
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Nouvelles méthodologies de caractérisation de la réactivité de surface de poudres alimentaires
Claire Gaiani
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Ingrid Murrieta-Pazos
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Jeremy Petit
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Laurence Galet
,
Rachel Calvet
Industries Alimentaires et Agricoles, 2013, 2013-009/010, pp.20-22
Article dans une revue
hal-01798128v1
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Native phosphocaseinate powder during storage: Lipids released onto the surface
Claire Gaiani
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P. Schuck
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J. Scher
,
J.J. Ehrhardt
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E. Arab-Tehrany
Article dans une revue
hal-03321744v1
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Use of a turbidity sensor to determine dairy powder rehydration properties
Claire Gaiani
,
Joël Scher
,
Pierre Schuck
,
Sylvie Desobry
,
Sylvie Banon
Article dans une revue
hal-01454073v1
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Native phosphocaseinate powder during storage: Lipids released onto the surface
Claire Gaiani
,
Pierre Schuck
,
Joël Scher
,
Jean-Jacques Ehrhardt
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E. Arab-Tehrany
Article dans une revue
hal-01454066v1
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Use of a turbidity sensor to determine dairy powder rehydration properties
C. Gaiani
,
J. Scher
,
P. Schuck
,
S. Desobry
,
Sylvie Desobry-Banon
Article dans une revue
hal-03321749v1
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Dairy powder rehydration: influence of protein state, incorporation mode, and agglomeration
Claire Gaiani
,
Pierre Schuck
,
Joël Scher
,
Stéphane Desobry
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Sylvie Banon
Journal of Dairy Science, 2007, 90 (2), pp.570-581
Article dans une revue
hal-01453992v1
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Water transfer during rehydration of micellar casein powders
Pierre Schuck
,
Serge Mejean
,
Anne Dolivet
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Claire Gaiani
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Sylvie Banon
Le Lait, 2007, 87 (4-5), pp.425-432
Article dans une revue
hal-00895659v1
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Water transfer during rehydration of micellar casein powders
Pierre Schuck
,
Serge Mejean
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Anne Dolivet
,
Claire Gaiani
,
Sylvie Banon
Article dans une revue
hal-01453989v1
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Water transfer during rehydration of micellar casein powders
Pierre Schuck
,
Serge Mejean
,
Anne Dolivet
,
Claire Gaiani
,
Sylvie Banon
Article dans une revue
hal-03321751v1
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Dairy Powder Rehydration: Influence of Protein State, Incorporation Mode, and Agglomeration
C. Gaiani
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P. Schuck
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J. Scher
,
Stéphane Desobry
,
Sylvie Desobry-Banon
Article dans une revue
hal-03321754v1
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Relationships between Dairy Powder Surface Composition and Wetting Properties during Storage: Importance of Residual Lipids
Claire Gaiani
,
Joel Scher
,
Jean Jacques Ehrhardt
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Michel Linder
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Pierre Schuck
Article dans une revue
hal-03321750v1
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Relationships between dairy powder surface composition and wetting properties during storage: importance of residual lipids
Claire Gaiani
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Joël Scher
,
Jean-Jacques Ehrhardt
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Michel Linder
,
Pierre Schuck
Article dans une revue
hal-01454018v1
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Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration properties
Claire Gaiani
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J.J. Ehrhardt
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J. Scher
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J. Hardy
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S. Desobry
Article dans une revue
hal-03321758v1
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The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach
Claire Gaiani
,
Joël Scher
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Pierre Schuck
,
Joël Hardy
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S. Desobry
Article dans une revue
hal-01453942v1
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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
Article dans une revue
hal-03321756v1
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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
Article dans une revue
hal-01453964v1
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