CLAIRE GAIANI

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Article dans une revue (136)

Dairy powders: Impact of surface composition and heterogeneity on functional properties Claire Gaiani,Ali Nasirpour,Serafim Bakalis,Mogens Andersen,Alireza Naseriet al. Journal of Food Engineering, 2026, 402, pp.112689. ⟨10.1016/j.jfoodeng.2025.112689⟩ Article dans une revue hal-05147400v1
From pilot to industrial production scale to better understand how dairy powders evolve during shipment C. Gaiani,G. Francius,Sofiane El-Kirat-Chatel,C. Ray,M. Alexanderet al. Powder Technology, 2026, 467, pp.121516. ⟨10.1016/j.powtec.2025.121516⟩ Article dans une revue hal-05273006v1
Enhancing skimmed milk powder functionalities through multicriteria optimization of outlet drying air temperature and spraying air pressure Adeline Meriaux,Frantz Fournier,Claire Gaiani,Jennifer Burgain,Jérémy Petit Journal of Food Engineering, 2025, 388, pp.112374. ⟨10.1016/j.jfoodeng.2024.112374⟩ Article dans une revue hal-04808452v1
Impact of formulation adjustment, microfiltration, and spray drying on physicochemical, functional, and microstructural attributes of dairy mixes and powders Adeline Meriaux,Sangeeta Prakash,Claire Gaiani,Jérémy Petit Food Structure, 2025, 45, pp.100459. ⟨10.1016/j.foostr.2025.100459⟩ Article dans une revue hal-05368249v1
Investigating the Biochemical and Structural Evolution of Whey Protein Concentrate Powders Under Storage: Insights from Raman Spectroscopy Grégory Francius,Fabienne Quilès,Jennifer Burgain,Loubiana Cvetkovska,Marcela Alexanderet al. ACS Food Science & Technology, 2025, 5 (8), pp.3118-3127. ⟨10.1021/acsfoodscitech.5c00437⟩ Article dans une revue hal-05336506v1
Links between single maltodextrin particles properties and powder functionality Regis Badin,Claire Gaiani,Stéphane Desobry,Sangeeta Prakash,Bhesh Bhandariet al. Carbohydrate Polymers, 2025, 350, pp.123057. ⟨10.1016/j.carbpol.2024.123057⟩ Article dans une revue hal-05147383v1
Unravelling the functionality of anionic and non-ionic plant seed gums on milk protein cryogels conveying Lacticaseibacillus rhamnosus GG Thierry Hellebois,Frédéric Addiego,Claire Gauzelin-Gaiani,Alexander Shaplov,Christos Soukoulis Carbohydrate Polymers, 2024, 323, pp.121376. ⟨10.1016/j.carbpol.2023.121376⟩ Article dans une revue hal-04211147v1
Electrostatic spray drying : advantages for thermosensitive actives Elodie Beaupeux,Preethi Jayaprakash,Akaber Dokmak,Jean-Maxime Edorh,Claire Gauzelin-Gaianiet al. Chemical Engineering Research and Design, 2024, 203, pp.688-696. ⟨10.1016/j.cherd.2024.02.016⟩ Article dans une revue hal-04454358v1
Deciphering rind color heterogeneity of smear-ripened Munster cheese and its Association with microbiota Amandine J. Martin,Anne-Marie Revol-Junelles,Jérémy Petit,Claire Gaiani,Marcia Leyva Salaset al. Foods, 2024, 13 (14), pp.2233. ⟨10.3390/foods13142233⟩ Article dans une revue hal-04691925v1
Design and reporting of prebiotic and probiotic clinical trials in the context of diet and the gut microbiome Kevin Whelan,Margaret Alexander,Claire Gaiani,Genelle Lunken,Andrew Holmeset al. Nature Microbiology, 2024, 9 (11), pp.2785-2794. ⟨10.1038/s41564-024-01831-6⟩ Article dans une revue hal-04765847v1
Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels Jia Zhao,Dongdong Ni,Bhesh Bhandari,Claire Gaiani,Sangeeta Prakash Food Hydrocolloids, 2024, 151, pp.109849. ⟨10.1016/j.foodhyd.2024.109849⟩ Article dans une revue hal-04617620v1
Stability and adhesion properties of Lacticaseibacillus rhamnosus GG embedded in milk protein cryogels: Influence of plant seed gum inclusion Thierry Hellebois,Jennyfer Fortuin,Sébastien Cambier,Servane Contal,Céline Leclercqet al. Food Hydrocolloids, 2024, 151, pp.109867. ⟨10.1016/j.foodhyd.2024.109867⟩ Article dans une revue hal-04617605v1
Impact of processing and physicochemical parameter on hibiscus sabdariffa Calyxes biomolecules and antioxidant activity : from powder production to reconstitution Cho Urielle M’be,Joël Scher,Claire Gaiani,N’guessan Georges Amani,Jennifer Burgain Foods, 2023, 12 (16), pp.2984. ⟨10.3390/foods12162984⟩ Article dans une revue hal-04344480v1
Deciphering the segregation of proteins in high-protein dairy powders after spray-drying A. Paul,F. Martin,B. Simard,Joel Scher,C. Gaianiet al. Journal of Dairy Science, 2023, 106 (2), pp.843-851. ⟨10.3168/jds.2022-22133⟩ Article dans une revue hal-03954478v1
Milk protein-based cryogel monoliths as novel encapsulants of probiotic bacteria. Part II: Lacticaseibacillus rhamnosus GG storage stability and bioactivity under in vitro digestion Thierry Hellebois,Romain Canuel,Céline C Leclercq,Claire Gaiani,Christos Soukoulis Food Hydrocolloids, 2023, pp.109173. ⟨10.1016/j.foodhyd.2023.109173⟩ Article dans une revue hal-04186792v1
Milk protein-based cryogel monoliths as novel encapsulants of probiotic bacteria. Part I: Microstructural, physicochemical, and mechanical characterisation Thierry Hellebois,Romain Canuel,Frédéric Addiego,Jean-Nicolas Audinot,Claire Gaianiet al. Food Hydrocolloids, 2023, 140, pp.108641. ⟨10.1016/j.foodhyd.2023.108641⟩ Article dans une revue hal-04117144v1
Effect of stirring speed and particle size on couscous powder reconstitution Naïma Gaudel,Urielle M'Be,Sébastien Kiesgen de Richter,Tristan Fournaise,Jennifer Burgainet al. Powder Technology, 2023, 430, pp.119026. ⟨10.1016/j.powtec.2023.119026⟩ Article dans une revue hal-04345244v1
Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2) : a study on gel properties and effectiveness of double emulsion as a fat replacer Jia Zhao,Bhesh Bhandari,Claire Gauzelin-Gaiani,Sangeeta Prakash Food Structure, 2023, 36, pp.100322. ⟨10.1016/j.foostr.2023.100322⟩ Article dans une revue hal-04117155v1
Encapsulation of bioactive compounds using competitive emerging techniques: Electrospraying, nano spray drying, and electrostatic spray drying Preethi Jayaprakash,Audrey Maudhuit,Claire Gaiani,Stéphane Desobry Journal of Food Engineering, 2023, 339, pp.111260. ⟨10.1016/j.jfoodeng.2022.111260⟩ Article dans une revue hal-03880851v1
The effect of feed formulation on surface composition of powders and wall deposition during spray drying of acidified dairy products Dolores Vickovic,Tomasz Pawel Czaja,Claire Gauzelin-Gaiani,Søren Juhl Pedersen,Lilia Ahrnéet al. Powder Technology, 2023, 418, pp.118297. ⟨10.1016/j.powtec.2023.118297⟩ Article dans une revue hal-04117158v1
Enzymatic coagulation of raw and reconstituted skim dromedary and cows’ milk powders: Kinetics, rheological and morphological properties Imène Felfoul,Alia Bouazizi,Jennifer Burgain,Carole Perroud,Claire Gaianiet al. International Dairy Journal, 2023, 137, pp.105509. ⟨10.1016/j.idairyj.2022.105509⟩ Article dans une revue hal-03880849v1
Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy Regis Badin,Claire Gaiani,Stephane Desobry,Sangeeta Prakash,Bhesh Bhandariet al. Food Hydrocolloids, 2023, 145, pp.109081. ⟨10.1016/j.foodhyd.2023.109081⟩ Article dans une revue hal-04344107v1
Impact of matrices composition and processes on β-galactosidase encapsulation Preethi Jayaprakash,Claire Gaiani,Jean-Maxime Edorh,Elodie Beaupeux,Audrey Maudhuitet al. Journal of Food Engineering, 2023, 353, pp.111547. ⟨10.1016/j.jfoodeng.2023.111547⟩ Article dans une revue hal-04081144v1
Impact of relative humidity and temperature oscillations mimicking authentic storage during shipping on whey proteins powders properties Jennifer Burgain,G. Francius,L. Cvetkovska,Cédric Paris,M. Alexanderet al. Food Structure, 2023, 37, pp.100326. ⟨10.1016/j.foostr.2023.100326⟩ Article dans une revue hal-04117153v1
Comparison of electrostatic spray drying, spray drying, and freeze drying for Lacticaseibacillus rhamnosus GG dehydration Preethi Jayaprakash,Claire Gaiani,Jean-Maxime Edorh,Frédéric Borges,Elodie Beaupeuxet al. Foods, 2023, 12 (16), pp.3117. ⟨10.3390/foods12163117⟩ Article dans une revue hal-04590724v1
Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment Jia Zhao,Bhesh Bhandari,Claire Gaiani,Sangeeta Prakash Current Research in Food Science, 2022, 5, pp.653-664. ⟨10.1016/j.crfs.2022.03.012⟩ Article dans une revue hal-03704730v1
Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk Proteins Thierry Hellebois,Jennyfer Fortuin,Claire Gaiani,Christos Soukoulis Foods, 2022, 11 (24), pp.4096. ⟨10.3390/foods11244096⟩ Article dans une revue hal-04117162v1
Descriptive modelling of food powders reconstitution kinetics followed by laser granulometry Tristan Fournaise,Claire Gaiani,Jérémy Petit Chemical Engineering Science, 2022, 252, pp.117440. ⟨10.1016/j.ces.2022.117440⟩ Article dans une revue hal-03704729v1
An easy and robust method of preparation of capsules for delivering probiotic bacteria by a 3D bioprinting Abhik Mallick,Fabienne Quilès,Gregory Francius,Jennifer Burgain,Claire Gauzelin-Gaianiet al. Food Hydrocolloids for Health, 2022, 2, pp.100088. ⟨10.1016/j.fhfh.2022.100088⟩ Article dans une revue hal-03795936v1
Reconstitution of fruit powders: A process – structure – function approach Naïma Gaudel,Claire Gaiani,Yogesh Harshe,Jana Kammerhofer,Matthieu Pouzotet al. Journal of Food Engineering, 2022, 315, pp.110800. ⟨10.1016/j.jfoodeng.2021.110800⟩ Article dans une revue hal-03664698v1
Exploration of the co-structuring and stabilising role of flaxseed gum in whey protein isolate based cryo-hydrogels Thierry Hellebois,Claire Gaiani,Sébastien Cambier,Anaïs Noo,Christos Soukoulis Carbohydrate Polymers, 2022, 289, pp.119424. ⟨10.1016/j.carbpol.2022.119424⟩ Article dans une revue hal-03704723v1
Probing maltodextrins surface properties by atomic force microscopy: Interplay of glass transition and reconstitution properties Regis Badin,Jennifer Burgain,Stephane Desobry,Bhesh Bhandari,Sangeeta Prakashet al. Food Hydrocolloids, 2022, 132, pp.107853. ⟨10.1016/j.foodhyd.2022.107853⟩ Article dans une revue hal-03880855v1
Freeze − thaw induced structuration of whey protein − alfalfa (Medicago sativa L.) galactomannan binary systems Thierry Hellebois,Claire Gaiani,Christos Soukoulis Food Hydrocolloids, 2022, 125, pp.107389. ⟨10.1016/j.foodhyd.2021.107389⟩ Article dans une revue hal-03470213v1
Impact of alfalfa (Medicago sativa L.) galactomannan on the microstructural and physicochemical changes of milk proteins under static in-vitro digestion conditions Thierry Hellebois,Claire Gaiani,Christos Soukoulis Food Chemistry: X, 2022, 14, pp.100330. ⟨10.1016/j.fochx.2022.100330⟩ Article dans une revue hal-03704727v1
Deciphering the impact of whey protein powder storage on protein state and powder stability A. Paul,C. Gaiani,L. Cvetkovska,C. Paris,M. Alexanderet al. Journal of Food Engineering, 2022, 326, pp.111050. ⟨10.1016/j.jfoodeng.2022.111050⟩ Article dans une revue hal-03664712v1
Atomic force microscopy nanoscale analysis: Impact of storage conditions on surface properties of whey protein powders Claire Gaiani,Rana Omar,Sofiane El-Kirat-Chatel,Loubiana Cvetkovska,Marcela Alexanderet al. Food Hydrocolloids, 2021, 118, pp.106801. ⟨10.1016/j.foodhyd.2021.106801⟩ Article dans une revue hal-03200435v1
Impact of spray‐drying conditions on flow properties of skim dromedary and cow's milk powders using the FT4 powder rheometer Imène Felfoul,Jennifer Burgain,Carole Perroud,Claire Gaiani,Joël Scheret al. Journal of Food Processing and Preservation, 2021, 45 (6), ⟨10.1111/jfpp.15566⟩ Article dans une revue hal-03330387v1
Data on the in-vitro digestibility of acid gels prepared from brewers’ spent grain protein isolates Thierry Hellebois,Claire Gaiani,Cédric Paris,Sébastien Planchon,Jenny Renautet al. Data in Brief, 2021, 37, pp.107160. ⟨10.1016/j.dib.2021.107160⟩ Article dans une revue hal-03470242v1
Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents Jia Zhao,Bhesh Bhandari,Claire Gaiani,Sangeeta Prakash Current Research in Food Science, 2021, 4, pp.577-587. ⟨10.1016/j.crfs.2021.08.007⟩ Article dans une revue hal-03485216v1
Supported lysozyme for improved antimicrobial surface protection Audrey Beaussart,Chloé Retourney,Fabienne Quilès,Raphael dos Santos Morais,Claire Gaianiet al. Journal of Colloid and Interface Science, 2021, 582 (Part B), pp.764-772. ⟨10.1016/j.jcis.2020.08.107⟩ Article dans une revue hal-02934544v1
Structure conformation, physicochemical and rheological properties of flaxseed gums extracted under alkaline and acidic conditions Thierry Hellebois,Jennyfer Fortuin,Xuan Xu,Alexander Shaplov,Claire Gaianiet al. International Journal of Biological Macromolecules, 2021, 192, pp.1217-1230. ⟨10.1016/j.ijbiomac.2021.10.087⟩ Article dans une revue hal-03470199v1
Cryotropic gel-forming capacity of alfalfa (Medicago sativa L.) and fenugreek (Trigonella foenum graecum) seed galactomannans Thierry Hellebois,Claire Gaiani,Jennyfer Fortuin,Alexander Shaplov,Christos Soukoulis Carbohydrate Polymers, 2021, 267, pp.118190. ⟨10.1016/j.carbpol.2021.118190⟩ Article dans une revue hal-03470223v1
Main powder physicochemical characteristics influencing their reconstitution behavior Tristan Fournaise,Jéremy Petit,Claire Gaiani Powder Technology, 2021, 383, pp.65-73. ⟨10.1016/j.powtec.2021.01.056⟩ Article dans une revue hal-03200362v1
Impact of heat treatment on the acid induced gelation of brewers’ spent grain protein isolate Thierry Hellebois,Claire Gaiani,Sébastien Planchon,Jenny Renaut,Christos Soukoulis Food Hydrocolloids, 2021, 113, pp.106531. ⟨10.1016/j.foodhyd.2020.106531⟩ Article dans une revue hal-03171618v1
Swelling of couscous grains under saturated conditions Sebastien Kiesgen de Richter,Naïma Gaudel,Claire Gaiani,Arthur Pascot,Maude Ferrariet al. Journal of Food Engineering, 2021, 319, pp.110910. ⟨10.1016/j.jfoodeng.2021.110910⟩ Article dans une revue hal-03516918v1
Powder flow behavior governed by the surface properties of glass beads Shirin Enferad,Salvatore Pillitteri,Geoffroy Lumay,Claire Gaiani,Sebastien Kiesgen de Richteret al. Powder Technology, 2021, 388, pp.425-433. ⟨10.1016/j.powtec.2021.04.101⟩ Article dans une revue hal-03470230v1
Impact of &lt;i&gt;Lacticaseibacillus rhamnosus&lt;/i&gt; GG on the emulsion stability of raw milk Raphael dos Santos Morais,N. Louvet,Frédéric Borges,Dominique Dumas,Loubiana Cvetkovska-Ben Mohamedet al. Foods, 2021, 10 (5), pp.991. ⟨10.3390/foods10050991⟩ Article dans une revue hal-03214611v1
Effect of particle size on flow behaviour and physical properties of semi‐ripe plantain (AA B Musa spp) powders Kady Rosine Irie,Jérémy Petit,Eliane Hadiowe Gnagne,Olivier Kouadio Kouadio,Claire Gaianiet al. International Journal of Food Science and Technology, 2020, 56 (1), pp.205-214. ⟨10.1111/ijfs.14620⟩ Article dans une revue hal-02881989v1
Impact of formulation on reconstitution and flowability of spray-dried milk powders Tristan Fournaise,Jennifer Burgain,Carole Perroud,Joel Scher,Claire Gaianiet al. Powder Technology, 2020, 372, pp.107-116. ⟨10.1016/j.powtec.2020.05.085⟩ Article dans une revue hal-02881990v1
Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein’s powders Ahmed Zouari,Valérie Briard-Bion,Frederic Gaucheron,Pierre Schuck,Claire Gaianiet al. Food Chemistry, 2020, 333, pp.127514. ⟨10.1016/j.foodchem.2020.127514⟩ Article dans une revue hal-02911587v1
A fast, efficient and easy to implement method to purify bacterial pili from Lacticaseibacillus rhamnosus GG based on multimodal chromatography Raphael dos Santos Morais,Sofiane El-Kirat-Chatel,Jennifer Burgain,Blandine Simard,Sarah Barrauet al. Frontiers in Microbiology, 2020, 11, pp.609880. ⟨10.3389/fmicb.2020.609880⟩ Article dans une revue hal-03059305v1
Shaving and breaking bacterial chains with a viscous flow Faustine Gomand,William Mitchell,Jennifer Burgain,Jérémy Petit,Frédéric Borgeset al. Soft Matter, 2020, 16 (40), pp.9273-9291. ⟨10.1039/D0SM00292E⟩ Article dans une revue hal-03068227v1
Impact of spray-drying conditions on physicochemical properties and rehydration ability of skim dromedary and cow's milk powders Imène Felfoul,Jennifer Burgain,Carole Perroud,Claire Gaiani,Joël Scheret al. Drying Technology, 2020, pp.1-13. ⟨10.1080/07373937.2020.1828448⟩ Article dans une revue hal-03059297v1
Effect of particle size and formulation on powder rheology Shirin Enferad,Jérémy Petit,Claire Gaiani,Véronique Falk,Jennifer Burgainet al. Particulate Science and Technology, 2020, pp.1-9. ⟨10.1080/02726351.2020.1738605⟩ Article dans une revue hal-02866460v1
Structure conformational and rheological characterisation of alfalfa seed (Medicago sativa L.) galactomannan Thierry Hellebois,Christos Soukoulis,Xuan Xu,Jean-Francois Hausman,Alexander Shaplovet al. Carbohydrate Polymers, 2020, pp.117394. ⟨10.1016/j.carbpol.2020.117394⟩ Article dans une revue hal-03059294v1
Microstructure and chemical composition of camel and cow milk powders’ surface Ahmed Zouari,Pierre Schuck,Frederic Gaucheron,Mehdi Triki,Guillaume Delaplaceet al. LWT - Food Science and Technology, 2020, 117, pp.108693. ⟨10.1016/j.lwt.2019.108693⟩ Article dans une revue hal-02306145v1
Nested structure of intraspecific competition network in Carnobacterium maltaromaticum Nancy Ramia,Cécile Mangavel,Claire Gaiani,Aurélie Muller-Gueudin,Samir Tahaet al. Scientific Reports, 2020, 10 (1), pp.1-9. ⟨10.1038/s41598-020-63844-5⟩ Article dans une revue hal-02573667v1
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 Banonet al. International Journal of Food Science and Technology, 2019, 54 (6), pp.2132-2140. ⟨10.1111/ijfs.14120⟩ Article dans une revue hal-02275316v1
Nutritional quality evaluation of commercial protein supplements Magda Corgneau,Claire Gaiani,Jérémy Petit,Yoana Nikolova,Sylvie Desobry-Banonet al. International Journal of Food Science and Technology, 2019, 54 (8), pp.2586-2594. ⟨10.1111/ijfs.14170⟩ Article dans une revue hal-02275304v1
Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins Maria Tsevdou,Eugenio Aprea,Emanuella Betta,Iuliia Khomenko,Daniel Molitoret al. Food and Bioprocess Technology, 2019, 12 (4), pp.665-680. ⟨10.1007/s11947-019-2237-3⟩ Article dans une revue hal-02132400v1
Relationship between Secondary Metabolites, Antiradical Activities, and Colour Characteristics of Cochlospermum Tinctorium A. Rich. (Bixaceae) Root C. Ndouyang,G. Kaptso,R. Nguimbou,J. Scher,C. Gaianiet al. Ghana Journal of Science, 2019, 59, pp.79. ⟨10.4314/gjs.v59i1.7⟩ Article dans une revue hal-02275343v1
Food Matrix Design for Effective Lactic Acid Bacteria Delivery F. Gomand,F. Borges,J. Burgain,J. Guerin,A.-M. Revol-Junelleset al. Annual Review of Food Science and Technology, 2019, 10 (1), pp.285-310. ⟨10.1146/annurev-food-032818-121140⟩ Article dans une revue hal-02132412v1
Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage Christos Soukoulis,Sebastien Cambier,Tommaso Serchi,Maria Tsevdou,Claire Gaianiet al. Food Hydrocolloids, 2019, 89, pp.542-553. ⟨10.1016/j.foodhyd.2018.11.002⟩ Article dans une revue hal-02132372v1
Adhesive Interactions Between Lactic Acid Bacteria and β-Lactoglobulin: Specificity and Impact on Bacterial Location in Whey Protein Isolate Faustine Gomand,Frédéric Borges,Justine Guerin,Sofiane El-Kirat-Chatel,Gregory Franciuset al. Frontiers in Microbiology, 2019, 10, pp.1512. ⟨10.3389/fmicb.2019.01512⟩ Article dans une revue hal-02177524v1
High-throughput screening approach to evaluate the adhesive properties of bacteria to milk biomolecules F. Gomand,F. Borges,D. Salim,J. Burgain,J. Guerinet al. Food Hydrocolloids, 2018, 84, pp.537-544. ⟨10.1016/j.foodhyd.2018.06.038⟩ Article dans une revue hal-02132419v1
Ethnobotanical study of medicinal plants used by traditional healers for the treatment of oxidative stress-related diseases in the Congo Basin Mauricette Tchicaillat-Landou,Jérémy Petit,Claire Gaiani,Edmond Miabangana,André Kimbonguilaet al. Journal of Herbal Medicine, 2018, 13, pp.76-90. ⟨10.1016/j.hermed.2018.05.002⟩ Article dans une revue hal-02132447v1
Adhesive interactions between milk fat globule membrane and Lactobacillus rhamnosus GG inhibit bacterial attachment to Caco-2 TC7 intestinal cell Justine Guerin,Claire Soligot,Jennifer Burgain,Marion Huguet,Gregory Franciuset al. Colloids and Surfaces B: Biointerfaces, 2018, 167, pp.44 - 53. ⟨10.1016/j.colsurfb.2018.03.044⟩ Article dans une revue hal-01898950v1
Adhesion of Lactobacillus rhamnosus GG surface biomolecules to milk proteins Justine Guerin,Jennifer Burgain,Gregory Francius,Sofiane El-Kirat-Chatel,Audrey Beaussartet al. Food Hydrocolloids, 2018, 82, pp.296 - 303. ⟨10.1016/j.foodhyd.2018.04.016⟩ Article dans une revue hal-01898949v1
Plant seed mucilage as emerging biopolymer in food industry applications Christos Soukoulis,Claire Gaiani,Lucien Hoffmann Current Opinion in Food Science, 2018, 22, pp.28-42. ⟨10.1016/j.cofs.2018.01.004⟩ Article dans une revue hal-02146489v1
Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation? Justine Guerin,Jennifer Burgain,Faustine Gomand,Joël Scher,Claire Gaiani Critical Reviews in Food Science and Nutrition, 2017, 59 (4), pp.639-651. ⟨10.1080/10408398.2017.1386158⟩ Article dans une revue hal-02132397v1
Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices Justine Guerin,Jérémy Petit,Jennifer Burgain,Frédéric Borges,Bhesh Bhandariet al. Journal of Food Engineering, 2017, 193, pp.10-19. ⟨10.1016/j.jfoodeng.2016.08.008⟩ Article dans une revue hal-02146524v1
Effect of whey powder rehydration and dry-denaturation state on acid milk gels characteristics Marie Celeste Karam,Chadi Hosri,Raza Hussain,Reine Barbar,Claire Gaianiet al. Journal of Food Processing and Preservation, 2017, 41 (5), pp.e13200. ⟨10.1111/jfpp.13200⟩ Article dans une revue hal-02146501v1
Storage-induced caking of cocoa powder J. Petit,F. Michaux,C. Jacquot,E. Chávez Montes,J. Dupaset al. Journal of Food Engineering, 2017, 199, pp.42-53. ⟨10.1016/j.jfoodeng.2016.12.005⟩ Article dans une revue hal-02146517v1
Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics Sarah Nasser,Romain Jeantet,Paulo Peres de Sa Peixoto Junior,Gilles Ronse,Nicolas Nunset al. Journal of Food Engineering, 2017, 206, pp.57-66. ⟨10.1016/j.jfoodeng.2017.03.004⟩ Article dans une revue hal-01506665v1
Use of imaging techniques to identify efficient controlled release systems of Lactobacillus rhamnosus GG during in vitro digestion Justine Guerin,Jennifer Burgain,Frédéric Borges,Bhesh Bhandari,Stéphane Desobryet al. Food and Function, 2017, 8 (4), pp.1587-1598. ⟨10.1039/c6fo01737a⟩ Article dans une revue hal-02146509v1
Surface chemistry and microscopy of food powders Jennifer Burgain,Jérémy Petit,Joel Scher,Ron Rasch,Bhesh Bhandariet al. Progress in Surface Science, 2017, 92 (4), pp.409-429. ⟨10.1016/j.progsurf.2017.07.002⟩ Article dans une revue hal-02146493v1
Characterisation of flow properties of foutou and foufou flours, staple foods in West Africa, using the FT4 powder rheometer E. Gnagne,Jérémy Petit,C. Gaiani,J. Scher,G. Amani Journal of Food Measurement and Characterization, 2017, 11 (3), pp.1128-1136. ⟨10.1007/s11694-017-9489-2⟩ Article dans une revue hal-02146505v1
Recent Advances on Lactose Intolerance: Tolerance Thresholds and Currently Available Solutions M. Corgneau,J. Scher,L. Ritié-Pertusa,D.T.L. Le,Jérémy Petitet al. 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 Hosriet al. Powder Technology, 2016, 292, pp.307-313. ⟨10.1016/j.powtec.2016.01.040⟩ Article dans une revue istex hal-02146571v1
Links between particle surface hardening and rehydration impairment during micellar casein powder storage Jennifer Burgain,Joel Scher,Jérémy Petit,Gregory Francius,Claire Gaiani Food Hydrocolloids, 2016, 61, pp.277-285. ⟨10.1016/j.foodhyd.2016.05.021⟩ Article dans une revue istex hal-02146531v1
Local modifications of whey protein isolate powder surface during high temperature storage Jennifer Burgain,Racha El Zein,Joël Scher,Jeremy Petit,Eve-Anne Norwoodet al. Journal of Food Engineering, 2016, 178, pp.39-46. ⟨10.1016/j.jfoodeng.2016.01.005⟩ Article dans une revue hal-01454589v1
Textural Properties of Acid Milk Gels: Effects of Dairy Protein Powder Rehydration State Marie Celeste Karam,Claire Gaiani,Chadi Hosri,Raza Hussain,Joel Scher Journal of Food Processing and Preservation, 2016, 40 (3), pp.414-421. ⟨10.1111/jfpp.12618⟩ Article dans une revue istex hal-02146547v1
Pili of Lactobacillus rhamnosus GG mediate interaction with β-lactoglobulin Justine Guerin,Jalal Bacharouche,Jennifer Burgain,Sarah Lebeer,Gregory Franciuset al. Food Hydrocolloids, 2016, 58, pp.35-41. ⟨10.1016/j.foodhyd.2016.02.016⟩ Article dans une revue istex hal-02146541v1
Cocoa powder surface composition during aging: A focus on fat C. Jacquot,J. Petit,F. Michaux,E. Chávez Montes,J. Dupaset al. Powder Technology, 2016, 292, pp.195-202. ⟨10.1016/j.powtec.2016.01.032⟩ Article dans une revue hal-02146566v1
Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures Leni Kosasih,Bhesh Bhandari,Sangeeta Prakash,Nidhi Bansal,Claire Gaiani International Dairy Journal, 2016, 56, pp.4-12. ⟨10.1016/j.idairyj.2015.12.009⟩ Article dans une revue hal-02146556v1
Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage Leni Kosasih,Bhesh Bhandari,Sangeeta Prakash,Nidhi Bansal,Claire Gaiani Journal of Food Engineering, 2016, 179, pp.68-77. ⟨10.1016/j.jfoodeng.2016.02.005⟩ Article dans une revue hal-02146551v1
X-ray photoelectron spectroscopic analysis of rice kernels and flours: Measurement of surface chemical composition Malik Nawaz,Claire Gaiani,Shu Fukai,Bhesh Bhandari Food Chemistry, 2016, 212, pp.349-357. ⟨10.1016/j.foodchem.2016.05.188⟩ Article dans une revue istex hal-02146535v1
Impacts of pH-mediated EPS structure on probiotic bacterial pili–whey proteins interactions Jennifer Burgain,Joel Scher,Sarah Lebeer,Jos Vanderleyden,Magda Corgneauet al. Colloids and Surfaces B: Biointerfaces, 2015, 134, pp.332-338. ⟨10.1016/j.colsurfb.2015.06.068⟩ Article dans une revue istex hal-01248665v1
Toward a better determination of dairy powders surface composition through XPS matrices development Y. Nikolova,J. Petit,C. Sanders,A. Gianfrancesco,J. Scheret al. Colloids and Surfaces B: Biointerfaces, 2015, 125, pp.12-20. ⟨10.1016/j.colsurfb.2014.11.009⟩ Article dans une revue hal-01278427v1
Physicochemical and thermal properties of taro (Colocasia esculenta sp) powders as affected by state of maturity and drying method M. Himeda,Y. N. Njintang,C. Gaiani,R. M. Nguimbou,J. Scheret al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2014, 51 (9), pp.1857-1865. ⟨10.1007/s13197-012-0697-9⟩ Article dans une revue hal-01273447v1
Dynamic method to characterize rehydration of powdered cocoa beverage: Influence of sugar nature, quantity and size I. Ben Abdelaziz,A. Sahli,S. Bornaz,J. Scher,C. Gaiani Powder Technology, 2014, 264, pp.184-189. ⟨10.1016/j.powtec.2014.05.031⟩ Article dans une revue hal-01273457v1
Significance of bacterial surface molecules interactions with milk proteins to enhance microencapsulation of Lactobacillus rhamnosus GG Jennifer Burgain,Joël Scher,Sarah Lebeer,Jos Vanderleyden,Catherine Cailliez-Grimalet al. Food Hydrocolloids, 2014, 41, pp.60-70. ⟨10.1016/j.foodhyd.2014.03.029⟩ Article dans une revue istex hal-01273470v1
Impact of Thermal and Chemical Pretreatments on Physicochemical, Rheological, and Functional Properties of Sweet Potato (Ipomea batatas Lam) Flour Chancelle B. Ndangui,Jérémy Petit,Claire Gaiani,Jean-Mathurin Nzikou,Joël Scher Food and Bioprocess Technology, 2014, 7 (12), pp.3618-3628. ⟨10.1007/s11947-014-1361-3⟩ Article dans une revue hal-01273462v1
Physicochemical and Rheological Properties of Taro (Colocasia esculenta) Flour Affected by Cormels Weight and Method of Peeling Emmanuel A. Panyoo,Nicolas Y. Njintang,Raza Hussain,Claire Gaiani,Joël Scheret al. Food and Bioprocess Technology, 2014, 7 (5), pp.1354-1363. ⟨10.1007/s11947-013-1175-8⟩ Article dans une revue hal-01273460v1
The structural characteristics and rheological properties of Lebanese locust bean gum Amira Haddarah,Ali Bassal,Ali Ismail,Claire Gaiani,Irina Ioannouet al. Journal of Food Engineering, 2014, 120, pp.204-214. ⟨10.1016/j.jfoodeng.2013.07.026⟩ Article dans une revue hal-01273445v1
A better understanding of probiotic/milk proteins interactions: a way to enhance bacterial encapsulation efficiency C. Gaiani,J. Burgain,J. Scher Bioencapsulation Innovations, 2014, pp.6 - 7 Article dans une revue hal-01274098v1
Evolution of particle structure during water sorption observed on different size fractions of durum wheat semolina Ingrid Murrieta-Pazos,Laurence Galet,Severine Patry,Claire Gaiani,Joël Scher Powder Technology, 2014, 255 (SI), pp.66-73. ⟨10.1016/j.powtec.2013.10.049⟩ Article dans une revue hal-01273456v1
Lactic acid bacteria in dairy food: Surface characterization and interactions with food matrix components J. Burgain,J. Scher,G. Francius,F. Borges,M. Corgneauet al. Advances in Colloid and Interface Science, 2014, 213, pp.21-35. ⟨10.1016/j.cis.2014.09.005⟩ Article dans une revue istex hal-01273472v1
Is it possible to modulate the structure of skim milk particle through drying process and parameters? Y. Nikolova,J. Petit,C. Sanders,A. Gianfrancesco,N. Desbenoitet al. Journal of Food Engineering, 2014, 142, pp.179-189. ⟨10.1016/j.jfoodeng.2014.05.026⟩ Article dans une revue istex hal-01273449v1
Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey protein ratio on bacterial survival during digestion J. Burgain,C. Gaiani,C. Cailliez-Grimal,C. Jeandel,J. Scher Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2013, 19, pp.233-242. ⟨10.1016/j.ifset.2013.04.012⟩ Article dans une revue hal-01272772v1
In vitro interactions between probiotic bacteria and milk proteins probed by atomic force microscopy J. Burgain,C. Gaiani,G. Francius,A. M. Revol-Junelles,C. Cailliez-Grimalet al. Colloids and Surfaces B: Biointerfaces, 2013, 104, pp.153-162. ⟨10.1016/j.colsurfb.2012.11.032⟩ Article dans une revue istex hal-01272759v1
Characterization of Carnobacterium maltaromaticum LMA 28 for its positive technological role in soft cheese making Muhammad Inam Afzal,Citlalli Celeste Gonzalez Ariceaga,Emilie Lhomme,Nehal Kamel Ali,Sophie Payotet al. Food Microbiology, 2013, 36 (2), pp.223-230. ⟨10.1016/j.fm.2013.05.008⟩ Article dans une revue hal-01272773v1
Ultra-fine grinding increases the antioxidant capacity of wheat bran Natalia Rosa,Cecile Barron,Claire Gaiani,Claire Dufour,Valerie Micard Journal of Cereal Science, 2013, 57, pp.84-90. ⟨10.1016/j.jcs.2012.10.002⟩ Article dans une revue istex hal-01267830v1
Effect of Cross-Section Differences and Drying Temperature on the Physicochemical, Functional and Antioxidant Properties of Giant Taro Flour Richard Marcel Nguimbou,Nicolas Yanou Njintang,Himeda Makhlouf,Claire Gaiani,Joel Scheret al. Food and Bioprocess Technology, 2013, 6 (7), pp.1809-1819. ⟨10.1007/s11947-012-0846-1⟩ Article dans une revue hal-01272770v1
Nouvelles méthodologies de caractérisation de la réactivité de surface de poudres alimentaires Claire Gaiani,Ingrid Murrieta-Pazos,Jeremy Petit,Laurence Galet,Rachel Calvetet al. Industries Alimentaires et Agricoles, 2013, 2013-009/010, pp.20-22 Article dans une revue hal-01798128v1
Elucidation of the Kinetic Behavior of Quercetin, Isoquercitrin, and Rutin Solubility by Physicochemical and Thermodynamic Investigations Latifa Chebil,Mohamed Bouroukba,Claire Gaiani,Celine Charbonel,Marwa Khaldiet al. Industrial and engineering chemistry research, 2013, 52 (4), pp.1464-1470. ⟨10.1021/ie3029202⟩ Article dans une revue hal-01272761v1
Effect of dairy powders fortification on yogurt textural and sensorial properties: a review Marie Celeste Karam,Claire Gaiani,Chadi Hosri,Jennifer Burgain,Joël Scher Journal of Dairy Research, 2013, 80 (4), pp.400-409. ⟨10.1017/S0022029913000514⟩ Article dans une revue hal-01272767v1
Interest of energy dispersive X-ray microanalysis to characterize the surface composition of milk powder particles Ingrid Murrieta-Pazos,Laurence Galet,C. Rolland,J. Scher,C. Gaiani Colloids and Surfaces B: Biointerfaces, 2013, 111, pp.242-251. ⟨10.1016/j.colsurfb.2013.05.025⟩ Article dans une revue hal-01272765v1
Surface properties of bacteria sensitive and resistant to the class IIa carnobacteriocin Cbn BM1 T. Jacquet,C. Cailliez-Grimal,F. Borges,C. Gaiani,Gregory Franciuset al. Journal of Applied Microbiology, 2012, 112 (2), pp.372-382. ⟨10.1111/j.1365-2672.2011.05195.x⟩ Article dans une revue hal-02059696v1
Food powders: Surface and form characterization revisited Ingrid Murrieta-Pazos,C. Gaiani,Laurence Galet,Rachel Calvet,Bernard Cuqet al. Journal of Food Engineering, 2012, 112 (1-2), pp.1 - 21. ⟨10.1016/j.jfoodeng.2012.03.002⟩ Article dans une revue hal-01268290v1
Effect of dairy powder rehydration state on gel formation during yogurt process Marie Celeste Karam,Claire Gauzelin-Gaiani,Reine Barbar,Chadi Hosri,Joel Scher Journal of Dairy Research, 2012, 79 (3), pp.280-286. ⟨10.1017/S0022029912000131⟩ Article dans une revue istex hal-04770460v1
Structuration mechanism of beta-lactoglobulin - acacia gum assemblies in presence of quercetin Leïla Aberkane,Jordane Jasniewski,Claire Gaiani,Raza Hussain,Joël Scheret al. Food Hydrocolloids, 2012, 29 (1), pp.9-20. ⟨10.1016/j.foodhyd.2012.01.010⟩ Article dans une revue istex hal-01268086v1
Composition gradient from surface to core in dairy powders: Agglomeration effect Ingrid Murrieta-Pazos,C. Gaiani,Laurence Galet,J. Scher Food Hydrocolloids, 2012, 26 (1), pp.149-158. ⟨10.1016/j.foodhyd.2011.05.003⟩ Article dans une revue hal-01593329v1
Multiscale characterization of whey protein isolates under high NaCl environments Raza Hussain,Claire Gaiani,Rizwan Shukat,Marie Celeste Karam,Joel Scher Milchwissenschaft Milk Science International, 2012, 67 (3), pp.270 - 274 Article dans une revue hal-01053133v1
X-ray photoelectron spectroscopy for wheat powders: measurement of surface chemical composition Moustafa Saad,Claire Gaiani,Martine Mullet,Joël Scher,Bernard Cuq Journal of Agricultural and Food Chemistry, 2011, 59 (5), pp.1527-1540. ⟨10.1021/jf102315h⟩ Article dans une revue hal-01506083v1
Comparative study of particle structure evolution during water sorption: Skim and whole milk powders Ingrid Murrieta-Pazos,C Gaiani,Laurence Galet,Bernard Cuq,S. Desobryet al. Colloids and Surfaces B: Biointerfaces, 2011, 87 (1), pp.1-10. ⟨10.1016/j.colsurfb.2011.05.001⟩ Article dans une revue hal-01506074v1
Morphological descriptors and colour as a tool to better understand rehydration properties of dairy powders C. Gaiani,P. Boyanova,R. Hussain,I. Murrieta Pazos,M.C. Karamet al. International Dairy Journal, 2011, 21 (7), pp.462-469. ⟨10.1016/j.idairyj.2011.02.009⟩ Article dans une revue istex hal-02443564v1
Encapsulation of probiotic living cells: From laboratory scale to industrial applications J. Burgain,C. Gaiani,M. Linder,J. Scher Journal of Food Engineering, 2011, 104 (4), pp.467-483. ⟨10.1016/j.jfoodeng.2010.12.031⟩ Article dans une revue istex hal-02443578v1
Thermodynamic characterization of acacia gum-beta-lactoglobulin complex coacervation Leïla Aberkane,Jordane Janiewski,Claire Gaiani,Joël Scher,Christian Sanchez Langmuir, 2010, 26 (15), pp.12523-12533. ⟨10.1021/la100705d⟩ Article dans une revue hal-02668944v1
3‐D dynamic optical techniques to model food mechanical deformation Muriel Jacquot,Mary Lynn Li Yuet Hee,Laurence Lambert-Campagne,Elmira Arab-Tehrany,Claire Gauzelin-Gaianiet al. Journal of Texture Studies, 2010, 41 (4), pp.440-458. ⟨10.1111/j.1745-4603.2010.00245.x⟩ Article dans une revue istex hal-04835842v1
How surface composition of high milk proteins powders is influenced by spray-drying temperature. C. Gaiani,M. Morand,Carmen Navarro Sanchez,E.A. Tehrany,M. Jacquotet al. Colloids and Surfaces B: Biointerfaces, 2010, 75 (1), pp.377-84. ⟨10.1016/j.colsurfb.2009.09.016⟩ Article dans une revue istex hal-00729530v1
Native phosphocaseinate powder during storage: Lipids released onto the surface Claire Gaiani,P. Schuck,J. Scher,J.J. Ehrhardt,E. Arab-Tehranyet al. Journal of Food Engineering, 2009, 94 (2), pp.130-134. ⟨10.1016/j.jfoodeng.2009.01.038⟩ Article dans une revue istex 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 (1-2), pp.2-5. ⟨10.1016/j.powtec.2008.04.042⟩ Article dans une revue istex hal-01454073v1
Impact of re-grinding on hydration properties and surface composition of wheat flour M. M. Saad,C. Gaiani,J. Scher,Bernard Cuq,J. J. Ehrhardtet al. Journal of Cereal Science, 2009, 49 (1), pp.134-140. ⟨10.1016/j.jcs.2008.08.001⟩ Article dans une revue istex hal-02666353v1
Native phosphocaseinate powder during storage: Lipids released onto the surface Claire Gaiani,Pierre Schuck,Joël Scher,Jean-Jacques Ehrhardt,E. Arab-Tehranyet al. Journal of Food Engineering, 2009, 94, pp.130-134. ⟨10.1016/j.jfoodeng.2009.01.038⟩ Article dans une revue istex hal-01454066v1
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 Schucket al. Journal of Agricultural and Food Chemistry, 2007, 55 (16), pp.6561-6567. ⟨10.1021/jf070364b⟩ Article dans une revue istex hal-01454018v1
Water transfer during rehydration of micellar casein powders Pierre Schuck,Serge Mejean,Anne Dolivet,Claire Gaiani,Sylvie Banonet al. 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 Banonet al. Le Lait, 2007, 87 (4-5), pp.425-432 Article dans une revue hal-00895659v1
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
Water transfer during rehydration of micellar casein powders Pierre Schuck,Serge Mejean,Anne Dolivet,Claire Gaiani,Sylvie Banonet al. Le Lait, 2007, 87 (4-5), pp.425-432. ⟨10.1051/lait:2007016⟩ Article dans une revue hal-03321751v1
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 Schucket al. Journal of Agricultural and Food Chemistry, 2007, 55 (16), pp.6561-6567. ⟨10.1021/jf070364b⟩ Article dans une revue istex hal-03321750v1
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. Desobryet al. Colloids and Surfaces B: Biointerfaces, 2006, 49 (1), pp.71-78. ⟨10.1016/j.colsurfb.2006.02.015⟩ Article dans une revue istex hal-03321758v1
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. Desobryet al. International Dairy Journal, 2006, 16 (12), pp.1427-1434. ⟨10.1016/j.idairyj.2005.12.004⟩ Article dans une revue istex hal-03321756v1
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. Desobryet al. International Dairy Journal, 2006, 16 (12), pp.1427-1434. ⟨10.1016/j.idairyj.2005.12.004⟩ Article dans une revue istex hal-01453942v1
Use of a Turbidity Sensor to Characterize Micellar Casein Powder Rehydration: Influence of Some Technological Effects C. Gaiani,Sylvie Desobry-Banon,J. Scher,P. Schuck,J. Hardy Journal of Dairy Science, 2005, 88 (8), pp.2700-2706. ⟨10.3168/jds.S0022-0302(05)72948-9⟩ Article dans une revue hal-03321759v1
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

Communication dans un congrès (11)

Propagation de communautés microbiennes en émulsions inverses Alexis Dijamentiuk,Cecile Mangavel,Anne-Marie Revol-Junelles,Florentin Michaux,Jennifer Burgainet al. 23ème CBL, Club des Bactéries Lactiques, Jun 2022, Rennes, France Communication dans un congrès hal-04428164v1
3D bio-printing of living systems for food industries and medical applications Z. Baka,C. Godier,A. Mallick,V. Gribova,F. Quilèset al. Nano in Bio 2022 - 30 Mai au 5 Juin 2002, Le Gosier Guadeloupe, May 2022, Le Gosier Guadeloupe, France Communication dans un congrès hal-03683897v1
Hydrophobic and raw glass beads flow behavior under different processing conditions Shirin Enferad,Salvatore Pillitteri,Geoffroy Lumay,Claire Gaiani,Sebastien Kiesgen de Richteret al. Powders and Grains, Jul 2021, Virtual, France. pp.03008, ⟨10.1051/epjconf/202124903008⟩ Communication dans un congrès hal-03516441v1
Impact of storage conditions on functional properties of high protein dairy powders Jennifer Burgain,Sarah Nasser,Eve-Anne Norwood,Romain Jeantet,Guillaume Delaplaceet al. International Symposium on Properties of Water ISOPOW XIV, Aug 2019, Dijon, France Communication dans un congrès hal-03125634v1
Impact of Spray-Drying Process Parameters on Dairy Powder Surface Composition and Properties Y. Nikolova,J. Petit,A. Gianfrancesco,C. F. W. Sanders,J. Scheret al. 19th International Drying Symposium (IDS 2014), Aug 2014, Lyon, France. pp.1654-1661, ⟨10.1080/07373937.2015.1060494⟩ Communication dans un congrès hal-01276695v1
Structuration mechanism of beta-lactoglobulin: Acacia gum assemblies in presence of quercetin Jordane Jasniewski,Leila Aberkane,Claire Gaiani,Joel Scher,Christian Sanchez 248. National Meeting of the American-Chemical-Society (ACS), American Chemical Society (ACS). USA., Aug 2014, San Fransisco, United States Communication dans un congrès hal-01837412v1
Monitoring, understanding and improving rehydration of dairy powders P. Schuck,A. Dolivet,S. Mejean,J. Scher,C. Gaianiet al. World Dairy Summit 2012, Nov 2012, Cap Town (ZA), South Africa Communication dans un congrès hal-00924783v1
Monitoring, understanding and improving rehydration of dairy powders Pierre Schuck,Anne Dolivet,Serge Mejean,J. Scher,C. Gaianiet al. World Dairy Summit 2012, Nov 2012, Cap Town, South Africa Communication dans un congrès hal-01209366v1
Comparative study of the evolution of particle structure during water sorption in different size classes of durum wheat semolina Ingrid Murrieta-Pazos,Severine Patry,Laurence Galet,Claire Gaiani,Joël Scher STP 2012 -7ème Colloque Science et Technologie des Poudres, Jul 2012, Toulouse, France. 9 p Communication dans un congrès hal-01768689v1
Relationships between surface composition and functional properties of food powders Ingrid Murrieta-Pazos,Laurence Galet,Claire Gaiani,Alain Chamayou,Jo Scher 5th International granulation workshop, Jun 2011, Lausanne, Switzerland. 8 p Communication dans un congrès hal-01753249v1
Relationships between morphology and rehydration properties of milk powders R Hussain,C Gaiani,P Boyanova,Ingrid Murrieta-Pazos,Pierre Schucket al. IDF World Dairy Summit, Nov 2010, Auckland, New Zealand Communication dans un congrès hal-01454285v1

Poster de conférence (1)

Crucial role of milk proteins on adhesion of intestinal microbes Sarah Barrau,C. Gaiani,Claire Retourney,C. Mangavel,Yves Le Rouxet al. Biomolecules: Research & Development, Markets and Acceptability, Oct 2019, Palma de Majorque, Spain Poster de conférence hal-02504336v1

Chapitre d'ouvrage (9)

Plant-based food as a sustainable source of food for the future Sangeeta Prakash,Claire Gauzelin-Gaiani,Bhesh Bhandari Engineering Plant-Based Food Systems, Elsevier, pp.1-12, 2023, ⟨10.1016/B978-0-323-89842-3.00005-1⟩ Chapitre d'ouvrage hal-03880832v1
Application of atomic force microscopy for food powders and contact materials Regis Badin,Jennifer Burgain,Claire Gauzelin-Gaiani Fundamentals and Application of Atomic Force Microscopy for Food Research, Elsevier, pp.233-262, 2023, ⟨10.1016/B978-0-12-823985-8.00005-0⟩ Chapitre d'ouvrage hal-03880839v1
Atomic force microscopy: from theory to application in food science Sofiane El-Kirat-Chatel,Jennifer Burgain,Claire Gaiani,Gregory Francius Fundamentals and Application of Atomic Force Microscopy for Food Research, Elsevier, pp.15-43, 2023, ⟨10.1016/B978-0-12-823985-8.00008-6⟩ Chapitre d'ouvrage hal-03880835v1
Powder properties and influencing factors Yrjö Roos,Zahra Afrassiabian,Khashayar Saleh,Marie-Hélène Famelart,Alexia Audebertet al. Cécile Le Floch-Fouéré; Pierre Schuck; Gaëlle Tanguy; Luca Lanotte; Romain Jeantet. Drying in the Dairy IndustryFrom Established Technologies to Advanced Innovations, 1, CRC Press, 68 p., 2021, 9781351119504. ⟨10.1201/9781351119504-3⟩ Chapitre d'ouvrage hal-02954408v1
Interactions Microbe-Matrix in Dairy Products R. dos Santos Morais,C. Gaiani,F. Borges,J. Burgain Reference Module in Food Science, Elsevier, 2020, ⟨10.1016/B978-0-08-100596-5.23004-7⟩ Chapitre d'ouvrage hal-02899035v1
Atomic Force Microscopy for a better understanding of milk powder surface modification during storage J. Burgain,J. Scher,J. Petit,R. El Zein,G. Franciuset al. SOCIÉTÉ FRANÇAISE DE GÉNIE DES PROCÉDÉS. Récents Progrès en Génie des Procédés, 107, Lavoisier, 2015, 9782910239817 Chapitre d'ouvrage hal-01278428v1
Encapsulation of Probiotics in Milk Protein Microcapsules Jennifer Burgain,Magda Corgneau,Joel Scher,Claire Gaiani Sagis, Leonard M.C. Microencapsulation and Microspheres for Food Applications, Chapter 20, Academic Press, pp.391-406, 2015, 978-0-12-800350-3. ⟨10.1016/B978-0-12-800350-3.00019-4⟩ Chapitre d'ouvrage hal-01278429v1
Surface composition of food powders C. Gaiani,J. Burgain,J. Scher Bhandari, B and Bansal, N and Zhang, M and Schuck, P. HANDBOOK OF FOOD POWDERS: PROCESSES AND PROPERTIES, 255, pp.339-378, 2013, Woodhead Publishing Series in Food Science Technology and Nutrition, 978-0-85709-867-2; 978-0-85709-513-8. ⟨10.1533/9780857098672.2.339⟩ Chapitre d'ouvrage hal-01272762v1
Advances in Food Powder Agglomeration Engineering Bernard Cuq,C Gaiani,C Turchiuli,Laurence Galet,J Scheret al. Advances in Food and Nutrition Research, 69 (1 ére édition), Elsevier, pp.240, 2013, Advances in Food and Nutrition Research, ⟨10.1016/B978-0-12-410540-9.00002-8⟩ Chapitre d'ouvrage hal-01209443v1

Brevet (1)

Elimination de protéines lactosylees issues de concentrés protéiques laitiers Jennifer Burgain,Claire Gauzelin-Gaiani,Pascal Reboul,Alexandre Kriznik,Arnaud Paul France, N° de brevet: WO2023094759. 2021 Brevet hal-05012203v1

Thèse (1)

Etude des mécanismes de réhydratation des poudres laitières : influence de la structure et de la composition des poudres Claire Gaiani Autre. Institut National Polytechnique de Lorraine, 2006. Français. ⟨NNT : 2006INPL031N⟩ Thèse tel-01752477v1