Fanny Guyomarc'h

93
Documents

Présentation

Publications

36
18
13
9
8
8
7
6
6
5
5
5
5
5
5
4
4
4
4
4
4
4
4
4
4
4
3
3
3
3
3
3
3
3
3
3
3
3
3
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
2
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1

Publications

Image document

Life cycle assessment to quantify the environmental performance of multi-products food processing systems such as milk fractionation: Importance of subdivision and allocation

Fanny Guyomarc’h , Félicie Héquet , Samuel Le Féon , Nadine Leconte , Fabienne Garnier-Lambrouin et al.
Journal of Food Engineering, 2024, 380, pp.112147. ⟨10.1016/j.jfoodeng.2024.112147⟩
Article dans une revue hal-04590151 v1

Alternatives végétales aux produits laitiers - Leviers et enjeux pour l’innovation

Gaëlle Arvisenet , Valérie Gagnaire , Gilles Garric , Fanny Guyomarc'H , Marielle Harel-Oger et al.
Techniques de l'Ingénieur, 2024, F 6 060 – 1
Article dans une revue hal-04721113 v1
Image document

Life cycle inventory and life cycle impact assessment datasets of an industrial-scale milk fractionation process generating 5 co-products: Cream, casein, lactose and two whey-protein ingre dients enriche d in α-lactalbumin or β-lactoglobulin

Fanny Guyomarc'h , Félicie Héquet , Samuel Le Féon , Nadine Leconte , Fabienne Garnier-Lambrouin et al.
Data in Brief, 2024, 55, pp.110676. ⟨10.1016/j.dib.2024.110676⟩
Article dans une revue hal-04636115 v1
Image document

Capitaliser sur les fermentations laitières pour proposer des alliances innovantes de lait et de légumineuses

Valérie Gagnaire , Fanny Guyomarc'H
Industries Alimentaires et Agricoles, 2023, 83, pp.34-38
Article dans une revue hal-04029897 v1
Image document

Attitudes and beliefs of French consumers towards innovative food products that mix dairy and plant-based components

Valentin Drigon , Lena Nicolle , Fanny Guyomarc'H , Valérie Gagnaire , Gaëlle Arvisenet
International Journal of Gastronomy and Food Science, 2023, 32, pp.100725. ⟨10.1016/j.ijgfs.2023.100725⟩
Article dans une revue hal-04083224 v1
Image document

The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk

Gwénaël Jan , Florian Tarnaud , Fillipe Rosa Do Carmo , Nassima Illikoud , Fanny Canon et al.
Food Microbiology, 2022, 106, pp.104042. ⟨10.1016/j.fm.2022.104042⟩
Article dans une revue hal-03654128 v1
Image document

Data from a proteomic comparative analysis highlight differential adaptation of Lactobacillus delbrueckii subsp. bulgaricus to cow milk versus to soy milk environments

Gwénaël Jan , Florian Tarnaud , Fillipe Luiz Rosa Do Carmo , Nassima Illikoud , Fanny Canon et al.
Data in Brief, 2022, 45, pp.108653. ⟨10.1016/j.dib.2022.108653⟩
Article dans une revue (data paper) hal-03822271 v1
Image document

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

Julien Bauland , Antoine Bouchoux , Thomas Croguennec , Marie-Hélène Famelart , Fanny Guyomarc'H
Food Hydrocolloids, 2022, 128, pp.107577. ⟨10.1016/j.foodhyd.2022.107577⟩
Article dans une revue hal-03622993 v1
Image document

Combining plant and dairy proteins in food colloid design

Emma B A Hinderink , Adeline Boire , Denis Renard , Alain Riaublanc , Leonard M C Sagis et al.
Current Opinion in Colloid & Interface Science, 2021, 56, pp.101507. ⟨10.1016/j.cocis.2021.101507⟩
Article dans une revue (article de synthèse) hal-03394364 v1
Image document

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

Fanny Guyomarc'H , Gaëlle Arvisenet , Said Bouhallab , Fanny Canon , Stéphanie-Marie Deutsch et al.
Trends in Food Science and Technology, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩
Article dans une revue (article de synthèse) hal-03099687 v1
Image document

Surface properties associated with the production of polysaccharides in the food bacteria Propionibacterium freudenreichii

Fanny Guyomarc'H , Gregory Francius , Sandrine Parayre , Marie-Noelle Madec , Stéphanie-Marie Deutsch
Food Microbiology, 2020, 92, pp.103579. ⟨10.1016/j.fm.2020.103579⟩
Article dans une revue hal-02911595 v1
Image document

Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow’s Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome

Florian Tarnaud , Floriane Gaucher , Fillipe Luiz Rosa Do Carmo , Nassima Illikoud , Julien Jardin et al.
Frontiers in Microbiology, 2020, 11, ⟨10.3389/fmicb.2020.549027⟩
Article dans une revue hal-03033520 v1

Atomic force microscopy of food assembly: Structural and mechanical insights at the nanoscale and potential opportunities from other fields

Sameh Obeid , Fanny Guyomarc'H
Food Bioscience, 2020, 36, pp.100654. ⟨10.1016/j.fbio.2020.100654⟩
Article dans une revue hal-02617534 v1
Image document

The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy

Sameh Obeid , Fanny Guyomarc'H , Gaëlle Tanguy-Sai , Nadine Leconte , Florence Rousseau et al.
Food Research International, 2020, 129, pp.108847. ⟨10.1016/j.foodres.2019.108847⟩
Article dans une revue hal-02405809 v1

Unraveling the Complexity of Milk Fat Globules to Tailor Bioinspired Emulsions Providing Health Benefits: The Key Role Played by the Biological Membrane

Christelle Lopez , Chantal Cauty , Fanny Guyomarc'H
European Journal of Lipid Science and Technology, 2019, 121 (1), pp.1800201. ⟨10.1002/ejlt.201800201⟩
Article dans une revue hal-01966246 v1
Image document

The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy

Sameh Obeid , Fanny Guyomarc'H , Gregory Francius , Herve Guillemin , Xiaoxi Wu et al.
Colloids and Surfaces B: Biointerfaces, 2019, 182, pp.110363. ⟨10.1016/j.colsurfb.2019.110363⟩
Article dans une revue hal-02215870 v1
Image document

Development of an aqueous two-phase emulsion using hydrophobized whey proteins and erythritol

Ashkan Madadlou , Arnaud Saint-Jalmes , Fanny Guyomarc'H , Juliane Floury , Didier Dupont
Food Hydrocolloids, 2019, 93, pp.351-360. ⟨10.1016/j.foodhyd.2019.02.031⟩
Article dans une revue hal-02024885 v1
Image document

Young modulus of supported lipid membranes containing milk sphingomyelin in the gel, fluid or liquid ordered phase, determined using AFM force spectroscopy

Fanny Guyomarc'H , Oumaima Et Thakafy , Christelle Lopez
Biochimica et Biophysica Acta:Biomembranes, 2019, 1861, pp.1523-1532. ⟨10.1016/j.bbamem.2019.07.005⟩
Article dans une revue hal-02198128 v1

The phase and charge of milk polar lipid membrane bilayers govern their selective interactions with proteins as demonstrated with casein micelles

Sameh Obeid , Fanny Guyomarc'H , Elisabeth David Briand , Frederic Gaucheron , Alain Riaublanc et al.
Journal of Colloid and Interface Science, 2019, 534, pp.279-290. ⟨10.1016/j.jcis.2018.09.033⟩
Article dans une revue hal-01887283 v1
Image document

Casein interaction with lipid membranes: Are the phase state or charge density of the phospholipids affecting protein adsorption?

Adrian Crespo-Villanueva , Berta Gumi-Audenis , Fausto Sanz , Franck Artzner , Cristelle Mériadec et al.
Biochimica et Biophysica Acta:Biomembranes, 2018, 1860 (12), pp.2588-2598. ⟨10.1016/j.bbamem.2018.09.016⟩
Article dans une revue hal-01892948 v1

Palmitoyl ceramide promotes milk sphingomyelin gel phase domains formation and affects the mechanical properties of the fluid phase in milk-SM/DOPC supported membranes

Venkata Ramana Murthy Appala , Fanny Guyomarc'H , Christelle Lopez
Biochimica et Biophysica Acta:Biomembranes, 2018, 1860 (3), pp.635-644. ⟨10.1016/j.bbamem.2017.12.005⟩
Article dans une revue hal-01686867 v1

Gel-gel phase separation within milk sphingomyelin domains revealed at the nanoscale using atomic force microscopy

Fanny Guyomarc'H , Maohui Chen , Oumaima Et Thakafy , Shan Zou , Christelle Lopez
Biochimica et Biophysica Acta:Biomembranes, 2017, 1859, pp.949-958. ⟨10.1016/j.bbamem.2017.02.010⟩
Article dans une revue hal-01495395 v1

Lipid domains in the milk fat globule membrane: Dynamics investigated in situ in milk in relation to temperature and time

Oumaima Et Thakafy , Fanny Guyomarc'H , Christelle Lopez
Food Chemistry, 2017, 220, pp.352-361. ⟨10.1016/j.foodchem.2016.10.017⟩
Article dans une revue hal-01397459 v1

Mechanical properties of milk sphingomyelin bilayer membranes in the gel phase: Effects of naturally complex heterogeneity, saturation and acyl chain length investigated on liposomes using AFM

Oumaima Et Thakafy , Nicolas Delorme , Fanny Guyomarc'H , Christelle Lopez
Chemistry and Physics of Lipids, 2017, 210, ⟨10.1016/j.chemphyslip.2017.11.014⟩
Article dans une revue hal-01686868 v1
Image document

Mechanical properties of membranes composed of gel-phase or fluid-phase phospholipids probed on liposomes by atomic force spectroscopy

Oumaima Et Thakafy , N. Delorme , Cedric Gaillard , Cristelle Mériadec , Franck Artzner et al.
Langmuir, 2017, 33 (21), pp.5117-5126. ⟨10.1021/acs.langmuir.7b00363⟩
Article dans une revue hal-01529481 v1
Image document

Adsorption of gastric lipase onto multicomponent model lipid monolayers with phase separation

Claire Bourlieu , Gilles Paboeuf , Sophie Chever , Stephane Pezennec , Jean-François Cavalier et al.
Colloids and Surfaces B: Biointerfaces, 2016, 143, pp.97-106. ⟨10.1016/j.colsurfb.2016.03.032⟩
Article dans une revue hal-01301356 v1

The temperature-dependent physical state of polar lipids and their miscibility impact the topography and mechanical properties of bilayer models of the milk fat globule membrane

Appala Venkata Ramana Appala , Fanny Guyomarc'H , Christelle Lopez
Biochimica et Biophysica Acta:Biomembranes, 2016, 1858 (9), pp.2181-2190. ⟨10.1016/j.bbamem.2016.06.020⟩
Article dans une revue hal-01454633 v1

Cholesterol Decreases the Size and the Mechanical Resistance to Rupture of Sphingomyelin Rich Domains, in Lipid Bilayers Studied as a Model of the Milk Fat Globule Membrane

Appala Venkata Ramana Appala , Fanny Guyomarc'H , Christelle Lopez
Langmuir, 2016, 32 (26), pp.6757-6765
Article dans une revue hal-01454623 v1
Image document

Acid gelation of whey protein microbeads of different sizes

Robi Andoyo , Fanny Guyomarc'H , Marie-Hélène Famelart
Dairy Science & Technology, 2016, 96 (2), pp.213-225. ⟨10.1007/s13594-015-0260-3⟩
Article dans une revue hal-01454591 v1

Cholesterol strongly affects the organization of lipid monolayers studied as models of the milk fat globule membrane: Condensing effect and change in the lipid domain morphology

Appala Venkata Ramana Murthy , Fanny Guyomarc'H , Gilles Paboeuf , Véronique Vie , Christelle Lopez
Biochimica et Biophysica Acta:Biomembranes, 2015, 1848 (10 Part A), pp.2308-2316. ⟨10.1016/j.bbamem.2015.06.014⟩
Article dans une revue hal-01168335 v1
Image document

AFM study of casein micelles cross-linked by genipin: effects of acid pH and citrate

Naaman Francisco Nogueira Silva , Asma Bahri , Fanny Guyomarc'H , Eric Beaucher , Frederic Gaucheron
Dairy Science & Technology, 2015, 95 (1), pp.75-86. ⟨10.1007/s13594-014-0199-9⟩
Article dans une revue hal-01123275 v2
Image document

Current ways to modify the structure of whey proteins for specific functionalities—a review

Fanny Guyomarc'H , Marie-Hélène Famelart , Gwenaele Henry , Muhammad Gulzar , Joelle Léonil et al.
Dairy Science & Technology, 2015, 95 (6), ⟨10.1007/s13594-014-0190-5⟩
Article dans une revue hal-01209713 v1
Image document

Organization of lipids in milks, infant milk formulas and various dairy products: role of technologicalprocesses and potential impacts

Christelle Lopez , Chantal Cauty , Fanny Guyomarc'H
Dairy Science & Technology, 2015, 95 (6), pp.863-893. ⟨10.1007/s13594-015-0263-0⟩
Article dans une revue hal-01454557 v1
Image document

Spatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanisms

Robi Andoyo , Fanny Guyomarc'H , Agnès Burel , Marie-Hélène Famelart
Food Hydrocolloids, 2015, 51, pp.118-128. ⟨10.1016/j.foodhyd.2015.04.031⟩
Article dans une revue hal-01209825 v1

Recrystallized S-Layer Protein of a Probiotic Propionibacterium: Structural and Nanomechanical Changes upon Temperature or pH Shifts Probed by Solid-State NMR and AFM.

Paulo de Sa Peixoto , Claire Roiland , Daniel Thomas , Valérie Briard-Bion , Rozenn Le Guellec et al.
Langmuir, 2015, 31 (1), pp.199-208. ⟨10.1021/la503735z⟩
Article dans une revue hal-01116500 v1
Image document

Ion Exchange Chromatography with conductivity detection compared to spectrophotometry to assay phosphate in milk and milk products

Amina Setiawati , Fanny Guyomarc'H , Eric Beaucher , Frederic Gaucheron
Jurnal Teknologi Dan Industri Pangan, 2015, 26 (1), pp.115-123. ⟨10.6066/jtip.2015.26.1.115⟩
Article dans une revue hal-01229562 v1

The effect of the addition of thiol reagents to heated milk on protein interactions and acid gelation properties

H.A. Nguyen Nguyen , Skelte G. Anema , Fanny Guyomarc'H , Marie Wong , Palatasa Havea
International Dairy Journal, 2015, 42, pp.42-50. ⟨10.1016/j.idairyj.2014.10.005⟩
Article dans une revue hal-01123274 v1

High-protein fat-free acid milk gels: Control of protein composition and heat treatment

Sophie Chever , Fanny Guyomarc'H , Eric Beaucher , Marie-Hélène Famelart
International Dairy Journal, 2014, 37, pp.95-103. ⟨10.1016/j.idairyj.2014.02.011⟩
Article dans une revue hal-01209631 v1

Milk Sphingomyelin Domains in Biomimetic Membranes and the Role of Cholesterol: Morphology and Nanomechanical Properties Investigated Using AFM and Force Spectroscopy

Fanny Guyomarc'H , Shan Zou , Maohui Chen , Pierre-Emmanuel Milhiet , Cedric Godefroy et al.
Langmuir, 2014, 30 (22), pp.6516-6524. ⟨10.1021/la501640y⟩
Article dans une revue hal-01209643 v1

Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gels

H.A. Nguyen Nguyen , Marie Wong , Fanny Guyomarc'H , Palatasa Havea , Skelte G. Anema
International Dairy Journal, 2014, 37 (2), pp.57-63. ⟨10.1016/j.idairyj.2014.03.001⟩
Article dans une revue hal-01209614 v1

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

Robi Andoyo , Fanny Guyomarc'H , Chantal Cauty , Marie-Hélène Famelart
Food Hydrocolloids, 2014, 37, pp.203-212. ⟨10.1016/j.foodhyd.2013.10.019⟩
Article dans une revue hal-01209518 v1

The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent

Nguyen H.A. Nguyen , Marie Wong , Palatasa Havea , Fanny Guyomarc'H , Skelte G. Anema
Food Chemistry, 2013, 138 (2-3), pp.1604-1609. ⟨10.1016/j.foodchem.2012.10.071⟩
Article dans une revue istex hal-01209400 v1

Increasing the hydrophobicity of the heat-induced whey protein complexes improves the acid gelation of skim milk

Marion Morand , Assiba Dekkari , Fanny Guyomarc'H , Marie-Hélène Famelart
International Dairy Journal, 2012, 25 (2), pp.103-111. ⟨10.1016/j.idairyj.2012.03.002⟩
Article dans une revue istex hal-01209305 v1

Contribution of surface β-Glucan polysaccharide to physicochemical and immunomodulatory properties of Propionibacterium freudenreichii

Stéphanie-Marie Deutsch , Sandrine Parayre-Breton , Antoine Bouchoux , Fanny Guyomarc'H , Joëlle Dewulf et al.
Applied and Environmental Microbiology, 2012, 78 (6), pp.1765-1775. ⟨10.1128/AEM.07027-11⟩
Article dans une revue hal-01209311 v1

AFM imaging of milk casein micelles: Evidence for structural rearrangement upon acidification

Mustapha Ouanezar , Fanny Guyomarc'H , Antoine Bouchoux
Langmuir, 2012, 28 (11), pp.4915-4919. ⟨10.1021/la3001448⟩
Article dans une revue hal-01209301 v1

Effects of adding low levels of a disulfide reducing agent on the disulfide interactions of β-Lactoglobulin and κ-Casein in skim milk

Nguyen H.A. Nguyen , Marie Wong , Skelte G. Anema , Palatasa Havea , Fanny Guyomarc'H
Journal of Agricultural and Food Chemistry, 2012, 60 (9), pp.2337-2342. ⟨10.1021/jf205297p⟩
Article dans une revue hal-01209306 v1

Changing the isoelectric point of the heat-induced whey protein complexes affects the acid gelation of skim milk

Marion Morand , Fanny Guyomarc'H , David Legland , Marie-Hélène Famelart
International Dairy Journal, 2012, 23 (1), pp.9-17. ⟨10.1016/j.idairyj.2011.10.006⟩
Article dans une revue hal-01189599 v1

Effect of adding low levels of β-mercaptoethanol on the disulphide bonds of κ-casein and β-lactoglobulin solutions

Nguyen H.A. Nguyen , Skelte G. Anema , Palatasa Havea , Fanny Guyomarc'H , Marie Wong
International Dairy Journal, 2012, 26, pp.78-82. ⟨10.1016/j.idairyj.2011.12.005⟩
Article dans une revue istex hal-01209322 v1
Image document

How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk--a review

Morand , Fanny Guyomarc'H , Marie-Hélène Famelart
Dairy Science & Technology, 2011, 91 (2), pp.97-126. ⟨10.1007/s13594-011-0013-x⟩
Article dans une revue hal-00930572 v1

On how k-casein affects the interactions between the heat-induced whey protein/k-casein complexes and the casein micelles during the acid gelation of skim milk

Marion Morand , Fanny Guyomarc'H , Stéphane Pezennec , Marie-Hélène Famelart
International Dairy Journal, 2011, 21 (9), pp.670-678. ⟨10.1016/j.idairyj.2011.01.012⟩
Article dans une revue istex hal-01454176 v1
Image document

Agrégation protéique et propriétés gélifiantes et moussantes des protéines laitières - Quoi de neuf sur le plan des connaissances ?

Marie-Hélène Famelart , Fanny Guyomarc'H , Marion Morand , Bruno Novales
Innovations Agronomiques, 2011, 13, pp.117-132. ⟨10.17180/79qw-3z86⟩
Article dans une revue hal-01454173 v1

Characterization of heat-induced changes in skim milk using asymmetrical flow field-flow fractionation coupled with multiangle laser light scattering

Fanny Guyomarc'H , Frédéric Violleau , Olivier Surel , Marie-Hélène Famelart
Journal of Agricultural and Food Chemistry, 2010, 58 (24), pp.12592-12601. ⟨10.1021/jf102808f⟩
Article dans une revue hal-01454156 v1

Heat-induced aggregation of whey proteins in the presence of kappa-casein or sodium caseinate

Fanny Guyomarc'H , Merveille Nono , Taco Nicolaï , Dominique Durand
Food Hydrocolloids, 2009, 23, pp.1103-1110. ⟨10.1016/j.foodhyd.2008.07.001⟩
Article dans une revue istex hal-01454097 v1

Role of the Heat-Induced Whey Protein/K-Casein Complexes in the Formation of Acid Milk Gels: A Kinetic Study Using Rheology and Confocal Microscopy

Fanny Guyomarc'H , M. Jemin , V. Le Tilly , M.N. Madec , Marie-Hélène Famelart
Journal of Agricultural and Food Chemistry, 2009, 57, pp.5910-5917
Article dans une revue hal-00494452 v1
Image document

Formation and properties of the whey protein/$\kappa$-casein complexes in heated skim milk - A review

Laurence Donato , Fanny Guyomarc'H
Dairy Science & Technology, 2009, 89 (1), pp.3-29
Article dans une revue hal-00895696 v1

Role of the Heat-Induced Whey Protein/kappa-Casein Complexes in the Formation of Acid Milk Gels: A Kinetic Study Using Rheology and Confocal Microscopy

Fanny Guyomarc'H , Marlène Jemin , Véronique Le Tilly , Marie-Noelle Madec , Marie-Hélène Famelart
Journal of Agricultural and Food Chemistry, 2009, 57, pp.5910-5917. ⟨10.1021/jf804042k⟩
Article dans une revue hal-01454072 v1
Image document

Formation and properties of the whey protein/kappa-casein complexes in heated skim milk – A review

Laurence Donato , Fanny Guyomarc'H
Dairy Science & Technology, 2009, 89, pp.3-29. ⟨10.1051/dst:2008033⟩
Article dans une revue hal-01454057 v1

Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring

Marie Renan , Fanny Guyomarc'H , V. Arnoult-Delest , Denis Pâquet , Gérard Brulé et al.
International Dairy Journal, 2009, 19, pp.142-148. ⟨10.1016/j.idairyj.2008.09.007⟩
Article dans une revue istex hal-01454061 v1

The rebodying of stirred yoghurt : interactions between proteins

Marie Renan , Fanny Guyomarc'H , Véronique Arnoult-Delest , Denis Pâquet , Gérard Brulé et al.
Journal of Dairy Research, 2008, 75, pp.450-456. ⟨10.1017/S002202990800352X⟩
Article dans une revue istex hal-01454094 v1

Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH-conditions

Fanny Guyomarc'H , Orlane Mahieux , Marie Renan , Marc Chatriot , Valérie Gamerre et al.
Lait, 2007, 87, pp.119-137. ⟨10.1051/lait:2007003⟩
Article dans une revue hal-01454025 v1

Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/κ -casein aggregates

Marie Renan , Fanny Guyomarc'H , Marc Chatriot , Valérie Gamerre , Marie-Hélène Famelart
Journal of Agricultural and Food Chemistry, 2007, 55, pp.6736-6745. ⟨10.1021/jf0705771⟩
Article dans une revue istex hal-01454014 v1

Formation of whey protein/κ-casein complexes in heated milk: Preferential reaction of whey protein with κ-casein in the casein micelles

Laurence Donato , Fanny Guyomarc'H , Sylvie Amiot , Douglas G. Dalgleish
International Dairy Journal, 2007, 17 (10), pp.1161-1167. ⟨10.1016/j.idairyj.2007.03.011⟩
Article dans une revue istex hal-01453990 v1
Image document

Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH conditions

Fanny Guyomarc'H , Orlane Mahieux , Marie Renan , Marc Chatriot , Valérie Gamerre et al.
Le Lait, 2007, 87 (2), pp.119-137
Article dans une revue hal-00895639 v1

Acid gelation properties of heated skim milk as a result of enzymatically induced changes in the micelle/serum distribution of the whey protein/κ-casein aggregates

Fanny Guyomarc'H , Marie Renan , Marc Chatriot , Valérie Gamerre , Marie-Hélène Famelart
Journal of Agricultural and Food Chemistry, 2007, 55 (26), pp.10986-10993. ⟨10.1021/jf0722304⟩
Article dans une revue istex hal-01454007 v1

Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review

Fanny Guyomarc'H
Lait, 2006, 86 (1), pp.1-20. ⟨10.1051/lait:2005046⟩
Article dans une revue hal-01453945 v1

Chymosin sensitivity of the heat-induced serum protein aggregates isolated from skim milk

Daniel Mollé , Karine Jean , Fanny Guyomarc'H
International Dairy Journal, 2006, 16 (12), pp.1435-1441. ⟨10.1016/j.idairyj.2005.11.013⟩
Article dans une revue istex hal-01453947 v1

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

Karine Jean , Marie Renan , Marie-Hélène Famelart , Fanny Guyomarc'H
International Dairy Journal, 2006, 16 (4), pp.303-315. ⟨10.1016/j.idairyj.2005.04.001⟩
Article dans une revue istex hal-01453981 v1

pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2

Marie Renan , Omar Mekmene , Marie-Hélène Famelart , Fanny Guyomarc'H , Véronique Arnoult-Delest et al.
Journal of Dairy Research, 2006, 73 (1), pp.79-86. ⟨10.1017/S0022029905001627⟩
Article dans une revue hal-01453909 v1
Image document

Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review

Fanny Guyomarc'H
Le Lait, 2006, 86 (1), pp.1-20
Article dans une revue hal-00895574 v1
Image document

Effect of heat treatment at alkaline pH on the rennet coagulation properties of skim milk

Olivia Ménard , Bénédicte Camier , Fanny Guyomarc'H
Le Lait, 2005, 85 (6), pp.515-526
Article dans une revue hal-00895565 v1

Formation of soluble and micelle-bound protein aggregates in heated milk

Fanny Guyomarc'H , Andrew J R Law , Douglas G Dalgleish
Journal of Agricultural and Food Chemistry, 2003
Article dans une revue hal-00294392 v1
Image document

Evaluation environnementale par analyse de cycle de vie de procédés de fabrication de formules infantiles

Emma Saint-Preux , Juliane Florury , Nadine Leconte , Amélie Deglaire , Fanny Guyomarc'H et al.
Séminaire annuel du réseau ACV à INRAE, Jan 2024, Rennes, France
Communication dans un congrès hal-04754147 v1
Image document

Les mixtes animal-végétal : un levier d’innovation pour végétaliser l’alimentation

Fanny Guyomarc'H , Valérie Gagnaire
Réunion de la commission R&D LIGERIAA,, Valorial, Jun 2024, Nantes (44000), France
Communication dans un congrès hal-04606603 v1

Fermented dairy and legume-based food products: from smart design of lactic acid bacteria to innovative products

Valérie Gagnaire , Fanny Guyomarc'H , Gwénaël Jan , Anne Thierry
The 10th Beneficial Microbes Conference, Nov 2023, Amsterdam, Netherlands
Communication dans un congrès hal-04302538 v1
Image document

Innovation in mixed egg-plant foods for environmental and health benefits

Valérie Lechevalier-Datin , Valérie Gagnaire , Fanny Guyomarc'H
XIXth European Symposium on the Quality of Eggs and Egg Products, WPSA, Sep 2023, Cracovie, Poland
Communication dans un congrès hal-04213829 v1
Image document

Do probiotic dairy starters adapt to vegetable milks?

Nassima Illikoud , Florian Tarnaud , Floriane Gaucher , Fillipe Luiz Rosa Do Carmo , Julien Jardin et al.
Colloque du Club des Bactéries Lactiques 23ème édition, INRAE, UMR STLO, Jun 2022, Rennes, France
Communication dans un congrès hal-03689658 v1
Image document

Rheological properties of the enzymatic casein gel: dependence with the ion distribution in casein micelles

Julien Bauland , Marie-Hélène Famelart , Fanny Guyomarc'H , Antoine Bouchoux , Thomas Croguennec
Journées Plénières du GDR SLAMM (Solliciter LA Matière Molle), CNRS. INRAE, Nov 2021, Biarritz, France
Communication dans un congrès hal-03428277 v1

Milk, egg and vegetable combinations for a smart food design to promote environmental sensorial health and safety benefits

Valérie Gagnaire , Fanny Guyomarc'H
STLOpendays, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Mar 2019, Rennes, France
Communication dans un congrès hal-02097210 v1
Image document

New insight on the formation of whey protein microbeads by a microfluidic system

Robi Andoyo , Fanny Guyomarc'H , Hervé Tabuteau , Marie-Hélène Famelart
1. International Conference and exhibition on powder tecchnology INDONESIA (ICePTi) 2017, Aug 2017, Bandung, Indonesia. pp.030022, ⟨10.1063/1.5021215⟩
Communication dans un congrès hal-01709342 v1

Are the phase state or charge density of the phospholipids affecting protein adsorption onto the membrane?

Adrian Crespo-Villanueva , Berta Gumi-Audenis , Fausto Sanz , Christelle Lopez , Marina I Giannotti et al.
7.International Colloids Conference, Jun 2017, Sitges, Spain
Communication dans un congrès hal-01537762 v1

Sphingomyelin-rich domains in bilayer models of the milk fat globule membrane: temperature governs structural and mechanical heterogeneity.

Fanny Guyomarc'H , Venkata Ramana Murthy Appala , Christelle Lopez
AFM BioMed Conference Porto 2016, Apr 2016, Porto, Portugal
Communication dans un congrès hal-01304531 v1
Image document

Formation, structures and properties of whey protein aggregates

Marie-Hélène Famelart , Thomas Croguennec , Fanny Guyomarc'H , Said Bouhallab
Séminaire Nutrition Infantile, Spectralys Innovation, Jun 2015, Paris, France
Communication dans un congrès hal-01209823 v1
Image document

Mechanism of adsorption of gastric lipase in model membranes of milk fat globules

Véronique Vié , Gilles Paboeuf , Jean-François Cavalier , Fanny Guyomarc'H , Amélie Deglaire et al.
13. Euro Fed Lipid Congress "Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health", Sep 2015, Florence, Italy
Communication dans un congrès hal-01209882 v1

Formation, structure and properties of whey protein aggregates

Marie-Hélène Famelart , Said Bouhallab , Thomas Croguennec , Fanny Guyomarc'H
2.international Conference on Sustainable Agriculture and Food Security - A comprehensive approach, Oct 2015, Jatinangor, Indonesia
Communication dans un congrès hal-02740966 v1

Formation, structure et propriétés des agrégats de protéines

Marie-Hélène Famelart , Said Bouhallab , Fanny Guyomarc'H , Thomas Croguennec
Workshop "structurationdes gels laitiers : addition d'(exo)polysaccharides, proteines d'origine végétale,..", Apr 2014, Paris, France
Communication dans un congrès hal-02215950 v1

Preparation, Characterization and Stability of Nanogels Made with Reticulated Casein Micelles

Naaman Nogueira-Silva , A. Barhi , Arnaud Saint-Jalmes , Fanny Guyomarc'H , Eric Beaucher et al.
International symposium on microstructure of dairy products, Mar 2014, melbourne, Australia
Communication dans un congrès hal-00986538 v1

La structure des yaourts : des mélanges modèles pour révéler les rôles respectifs des particules de protéines sériques et des micelles de caséine

Marie-Hélène Famelart , Robi Andoyo , Chantal Cauty , Fanny Guyomarc'H
48ème Congrès du GFR 2013 – session Rhéométrie & caractérisation, Oct 2013, Nantes, France
Communication dans un congrès hal-01209506 v1

High-resolution imaging of milk casein micelles

Mustapha Ouanezar , Fanny Guyomarc'H , Antoine Bouchoux
AFM BIOMED Conference, Aug 2011, Paris, France
Communication dans un congrès hal-01454240 v1

On how heat-induced whey protein/κ-casein complexes affect interactions during the acid gelation of milk

Marion Morand , Fanny Guyomarc'H , Stéphane Pezennec , Marie-Hélène Famelart
IDF Dairy Science and Technology Week 2010 - IDF Symposium on Science and Technology of Fermented Milk, Jun 2010, Tromsö, Norway
Communication dans un congrès hal-01454243 v1

Ingénierie des nanostructures protéiques et propriétés rhéologiques des gels acides de lait

Marion Morand , Fanny Guyomarc'H , Marie-Hélène Famelart
45 iéme colloque du GFR Rhéologie des matériaux nanostructurés, Nov 2010, Lyon, France
Communication dans un congrès hal-01454241 v1

Designing the heat-induced whey protein complexes: a key to engineer the interactions in acid milk gels

Marion Morand , Fanny Guyomarc'H , Marie-Hélène Famelart
IDF World Dairy Summit, Nov 2010, Auckland, New Zealand
Communication dans un congrès hal-01454242 v1

Effect of heat treatment on the formation of acid milk gel: a kinetic study using rheology and confocal microscopy

Fanny Guyomarc'H , Marlène Jemin , Marie-Noelle Madec , Marie-Hélène Famelart , Véronique Le Tilly
5. International Symposium on Food Rheology and Structure, ISFRS 2009, Jun 2009, Zurick, Switzerland
Communication dans un congrès hal-02215935 v1

Effect of heat treatment on the formation of acid milk gel: a kinetic study using rheology and confocal microscopy

Fanny Guyomarc'H , M. Jemin , V. Le Tilly , M.N. Madec , Marie-Hélène Famelart
The International Symposium on Food Rheology and Structure-ISFRS 2009-Zurich, Jun 2009, Switzerland
Communication dans un congrès hal-00495831 v1