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JF

Juliane FLOURY

12
Documents
Identifiants chercheurs

Présentation

Publications

"marie-helene-famelart"
Image document

Interfacial and (emulsion) gel rheology of hydrophobised whey proteins

Ashkan Madadlou , Marie-Hélène Famelart , Stéphane Pezennec , Florence Rousseau , Juliane Floury
International Dairy Journal, 2020, 100, pp.104556. ⟨10.1016/j.idairyj.2019.104556⟩
Article dans une revue hal-02317186v1

Bolus quality and food comfortability of model cheeses for the elderly as influenced by their texture

L. Lorieau , C. Septier , A. Laguerre , L. Le Roux , E. Hazart
Food Research International, 2018, 111, pp.31-38. ⟨10.1016/j.foodres.2018.05.013⟩
Article dans une revue hal-02044447v1

Nisin quantification by ELISA allows the modeling of its apparent diffusion coefficient in model cheeses.

S. Aly , Juliane Floury , Marie-Hélène Famelart , M.N. Madec , Didier Dupont
Journal of Agricultural and Food Chemistry, 2011, 59 (17), pp.9484-90. ⟨10.1021/jf2008474⟩
Article dans une revue hal-00729283v1

Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition

Juliane Floury , Olivier Rouaud , Maëva Le Poullennec , Marie-Hélène Famelart
LWT - Food Science and Technology, 2009, 42 (10), pp.1621-1628. ⟨10.1016/j.lwt.2009.06.002⟩
Article dans une revue hal-01454078v1

Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition.

Juliane Floury , Olivier Rouaud , M. Le Poullennec , Marie-Hélène Famelart
LWT - Food Science and Technology, 2009, 42 (10), pp.1621-1628. ⟨10.1016/j.lwt.2009.06.002⟩
Article dans une revue hal-00742008v1

Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure-texture relationships.

Juliane Floury , B. Camier , François Rousseau , Christelle Lopez , J.P. Tissier
LWT - Food Science and Technology, 2009, 42 (10), pp.1611-1620. ⟨10.1016/j.lwt.2009.05.026⟩
Article dans une revue hal-00730065v1

Acid-induced gel properties of an alginate-in-whey protein emulsion

Ashkan Madadlou , Arnaud Saint-Jalmes , Stéphane Pezennec , Marie-Hélène Famelart , Florence Rousseau
Edible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France
Communication dans un congrès hal-02107864v1

First assessment of diffusion coefficients in model cheese by Fluorescence Recovery after Photobleaching (FRAP) analysis.

Juliane Floury , M.N. Madec , Marie-Hélène Famelart , S. Jeanson , S. Lortal
congrès annuel de l'American dairy science association (ADSA) et de l'American society of animal science (ASAS, Jul 2011, New Orleans (US), United States
Communication dans un congrès hal-00729358v1

First assessment of diffusion coefficients in model cheese by Fluorescence Recovery after Photobleaching (FRAP) analysis

Juliane Floury , Marie-Noelle Madec , Marie-Hélène Famelart , Sophie Jeanson , Sylvie Lortal
ADSA ASAS Joint Annual meeting, Jul 2011, nouvelle Orléans, United States. 2011
Poster de conférence hal-01454410v1
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Model cheese matrices: Characterizing their micro and macrostructure to study the migration of small solutes inside cheeses

Marie-Hélène Famelart , Marie-Noelle Madec , Sophie Jeanson , Sylvie Lortal , Juliane Floury
Biopolymères 2010, Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Dec 2010, Le Croisic, France. 2010
Poster de conférence hal-01454404v1

Modelling nisin diffusion in UF model cheeses regarding their composition

Samar Ibrahim Tawfik , Sophie Jeanson , Marie-Noelle Madec , Marie-Hélène Famelart , Sylvie Lortal
Biopolymères' 2010 Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Dec 2010, Le Croisic, France. , 2010
Poster de conférence hal-01454408v1