
Fanny Guyomarc'h
93
Documents
Identifiants chercheurs
Présentation
Publications
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Publications
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Evaluation environnementale par analyse de cycle de vie de procédés de fabrication de formules infantilesSéminaire annuel du réseau ACV à INRAE, Jan 2024, Rennes, France
Communication dans un congrès
hal-04754147
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Les mixtes animal-végétal : un levier d’innovation pour végétaliser l’alimentationRéunion de la commission R&D LIGERIAA,, Valorial, Jun 2024, Nantes (44000), France
Communication dans un congrès
hal-04606603
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Fermented dairy and legume-based food products: from smart design of lactic acid bacteria to innovative productsThe 10th Beneficial Microbes Conference, Nov 2023, Amsterdam, Netherlands
Communication dans un congrès
hal-04302538
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Innovation in mixed egg-plant foods for environmental and health benefitsXIXth European Symposium on the Quality of Eggs and Egg Products, WPSA, Sep 2023, Cracovie, Poland
Communication dans un congrès
hal-04213829
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Do probiotic dairy starters adapt to vegetable milks?Colloque du Club des Bactéries Lactiques 23ème édition, INRAE, UMR STLO, Jun 2022, Rennes, France
Communication dans un congrès
hal-03689658
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Rheological properties of the enzymatic casein gel: dependence with the ion distribution in casein micellesJournées Plénières du GDR SLAMM (Solliciter LA Matière Molle), CNRS. INRAE, Nov 2021, Biarritz, France
Communication dans un congrès
hal-03428277
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Milk, egg and vegetable combinations for a smart food design to promote environmental sensorial health and safety benefitsSTLOpendays, 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
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New insight on the formation of whey protein microbeads by a microfluidic system1. 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
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Are the phase state or charge density of the phospholipids affecting protein adsorption onto the membrane?7.International Colloids Conference, Jun 2017, Sitges, Spain
Communication dans un congrès
hal-01537762
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Sphingomyelin-rich domains in bilayer models of the milk fat globule membrane: temperature governs structural and mechanical heterogeneity.AFM BioMed Conference Porto 2016, Apr 2016, Porto, Portugal
Communication dans un congrès
hal-01304531
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Formation, structures and properties of whey protein aggregatesSéminaire Nutrition Infantile, Spectralys Innovation, Jun 2015, Paris, France
Communication dans un congrès
hal-01209823
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Mechanism of adsorption of gastric lipase in model membranes of milk fat globules13. 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
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Formation, structure and properties of whey protein aggregates2.international Conference on Sustainable Agriculture and Food Security - A comprehensive approach, Oct 2015, Jatinangor, Indonesia
Communication dans un congrès
hal-02740966
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Formation, structure et propriétés des agrégats de protéinesWorkshop "structurationdes gels laitiers : addition d'(exo)polysaccharides, proteines d'origine végétale,..", Apr 2014, Paris, France
Communication dans un congrès
hal-02215950
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Preparation, Characterization and Stability of Nanogels Made with Reticulated Casein MicellesInternational symposium on microstructure of dairy products, Mar 2014, melbourne, Australia
Communication dans un congrès
hal-00986538
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La structure des yaourts : des mélanges modèles pour révéler les rôles respectifs des particules de protéines sériques et des micelles de caséine48ème Congrès du GFR 2013 – session Rhéométrie & caractérisation, Oct 2013, Nantes, France
Communication dans un congrès
hal-01209506
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High-resolution imaging of milk casein micellesAFM BIOMED Conference, Aug 2011, Paris, France
Communication dans un congrès
hal-01454240
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On how heat-induced whey protein/κ-casein complexes affect interactions during the acid gelation of milkIDF 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
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Ingénierie des nanostructures protéiques et propriétés rhéologiques des gels acides de lait45 iéme colloque du GFR Rhéologie des matériaux nanostructurés, Nov 2010, Lyon, France
Communication dans un congrès
hal-01454241
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Designing the heat-induced whey protein complexes: a key to engineer the interactions in acid milk gelsIDF World Dairy Summit, Nov 2010, Auckland, New Zealand
Communication dans un congrès
hal-01454242
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Effect of heat treatment on the formation of acid milk gel: a kinetic study using rheology and confocal microscopy5. International Symposium on Food Rheology and Structure, ISFRS 2009, Jun 2009, Zurick, Switzerland
Communication dans un congrès
hal-02215935
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Effect of heat treatment on the formation of acid milk gel: a kinetic study using rheology and confocal microscopyThe International Symposium on Food Rheology and Structure-ISFRS 2009-Zurich, Jun 2009, Switzerland
Communication dans un congrès
hal-00495831
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