Marc ANTON

245

Documents

Publications

Life cycle inventories and environmental impact datasets for the semi-industrial processing of food Faba bean or Pea protein ingredients

Fanny Guyomarc’h , Simone Scussat , Jean-Eudes Hermant , Claire Berton-Carabin , Marc Anton et al.

Data in Brief, 2025, 63, pp.112247. ⟨10.1016/j.dib.2025.112247⟩

Article dans une revue (data paper) hal-05371151v1

In vitro protein digestibility of RuBisCO-enriched wheat dough: a comparative study with pea and gluten proteins

Maude Ducrocq , Adeline Boire , Claire Bourlieu-Lacanal , Cecile Barron , Agnieszka Nawrocka et al.

Food and Function, 2024, 15 (9), pp.5132-5146. ⟨10.1039/d3fo05652j⟩

Article dans une revue hal-04573070v1

Dynamic digestion of a high protein beverage based on amaranth: Structural changes and antihypertensive activity

Santiago E Suárez , Hanitra Rabesona , Olivia Ménard , Julien Jardin , Marc Anton et al.

Food Research International, 2024, 187, pp.114416. ⟨10.1016/j.foodres.2024.114416⟩

Article dans une revue hal-04638822v1

Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability

Christelle Lopez , Hélène Sotin , Hanitra Rabesona , Bruno Novales , Jean-Michel Le Quéré et al.

Foods, 2023, 12 (1), pp.211. ⟨10.3390/foods12010211⟩

Article dans une revue hal-03986058v1

Pulses proteins for the food of the future: innovative multi-scale and multi-component approaches

Marc Anton , Claire Berton-Carabin , Adeline Boire , Catherine Garnier , Véronique Solé-Jamault et al.

IAA La revue des industries agroalimentaires, 2023

Article dans une revue hal-04737488v1

Biochemical and physical–chemical characterisation of leaf proteins extracted from Cichorium endivia leaves

Maude Ducrocq , Marie-Hélène Morel , Marc Anton , Valérie Micard , Sylvain Guyot et al.

Food Chemistry, 2022, 381, pp.132254. ⟨10.1016/j.foodchem.2022.132254⟩

Article dans une revue hal-03557587v1

Emulsifiers modulate the extent of gastric lipolysis during the dynamic in vitro digestion of submicron chia oil/water emulsions with limited impact on the final extent of intestinal lipolysis

Víctor Pizones Ruiz-Henestrosa , Lucie Ribourg , Alice Kermarrec , Marc Anton , Ana Pilosof et al.

Food Hydrocolloids, 2022, 124, pp.107336. ⟨10.1016/j.foodhyd.2021.107336⟩

Article dans une revue hal-03465216v1

Deciphering the properties of hemp seed oil bodies for food applications: Lipid composition, microstructure, surface properties and physical stability

Christelle Lopez , Bruno Novales , Hanitra Rabesona , Magalie Weber , Thierry Chardot et al.

Food Research International, 2021, 150, pp.110759. ⟨10.1016/j.foodres.2021.110759⟩

Article dans une revue hal-03465007v1

Loading of lutein in egg-sphingomyelin vesicles as lipid carriers: Thermotropic phase behaviour, structure of sphingosome membranes and lutein crystals

Christelle Lopez , Cristelle Mériadec , Elisabeth David-Briand , Aurélien Dupont , Thomas Bizien et al.

Food Research International, 2020, 138, Part A, pp.109770. ⟨10.1016/j.foodres.2020.109770⟩

Article dans une revue hal-02969002v1

The PHENOLEO project or how to separate and add-value to phenolic compounds present in rapeseed and sunflower meals

Oscar Laguna , Sylvain Guyot , Xiaoxi Yu , Laurent Broudiscou , Patrick Chapoutot et al.

OCL Oilseeds and fats crops and lipids, 2020, 27, pp.61. ⟨10.1051/ocl/2020056⟩

Article dans une revue (article de synthèse) hal-03104341v1

Rubisco: A promising plant protein to enrich wheat-based food without impairing dough viscoelasticity and protein polymerisation

Maude Ducrocq , Adeline Boire , Marc Anton , Valérie Micard , Marie-Hélène Morel

Food Hydrocolloids, 2020, 109, ⟨10.1016/j.foodhyd.2020.106101⟩

Article dans une revue hal-03342600v1

Peer-Reviewed Literature on Grain Legume Species in the WoS (1980–2018): A Comparative Analysis of Soybean and Pulses

Marie-Benoît Magrini , Guillaume Cabanac , Matteo Lascialfari , Gaël Plumecocq , Marie-Josèphe Amiot et al.

Sustainability, 2019, 11 (23), pp.6833. ⟨10.3390/su11236833⟩

Article dans une revue hal-02416411v1

Studying the real-time interplay between triglyceride digestion and lipophilic micronutrient bioaccessibility using droplet microfluidics. 1 lab on a chip method

Thanh Hoang , Mélanie Nguyen , Marc Marquis , Sébastien Anton , Hoang Thanh Nguyen et al.

Food Chemistry, 2019, 275, pp.523-529. ⟨10.1016/j.foodchem.2018.09.096⟩

Article dans une revue hal-03615437v1

Studying the real-time interplay between triglyceride digestion and lipophilic micronutrient bioaccessibility using droplet microfluidics. 2 Application to various oils and (pro)vitamins

Thanh Hoang , Mélanie Nguyen , Marc Marquis , Sébastien Anton , Hoang Thanh Nguyen et al.

Food Chemistry, 2019, 275, pp.661-667. ⟨10.1016/j.foodchem.2018.09.126⟩

Article dans une revue hal-03615445v1

Protein aggregates modulate the texture of emulsified and acidified acid milk gels

Perrine Gelebart , Alain Riaublanc , Marie-Hélène Famelart , Camille Jonchere , Valerie Beaumal et al.

Food Hydrocolloids, 2019, 93, pp.176-188. ⟨10.1016/j.foodhyd.2019.02.007⟩

Article dans une revue hal-02048856v1

Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates-Part 2: Emulsifying Properties

Carlos Manassero , Valerie Beaumal , Sergio R. Vaudagna , Francisco Speroni , Marc Anton

Food and Bioprocess Technology, 2018, 11 (11), pp.2079-2093. ⟨10.1007/s11947-018-2164-8⟩

Article dans une revue hal-02622926v1

Proteins for the future: A soft matter approach to link basic knowledge and innovative applications

Adeline Boire , Antoine Bouchoux , Said Bouhallab , Anne Laure Chapeau , Thomas Croguennec et al.

Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2018, 46, pp.18-28. ⟨10.1016/j.ifset.2017.06.012⟩

Article dans une revue (article de synthèse) hal-01608238v1

Calcium addition, pH, and high hydrostatic pressure effects on soybean protein isolates-Part 1: Colloidal stability improvement

Carlos Manassero A , Elisabeth David Briand , Sergio R. Vaudagna , Marc Anton , Francisco Speroni

Food and Bioprocess Technology, 2018, 11 (6), pp.1125-1138. ⟨10.1007/s11947-018-2084-7⟩

Article dans une revue hal-02621470v1

Determination of hydro-colloidal characteristics of milk protein aggregates using Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering and Differential Refractometer (AF4-MALLS-DRi)

Thibault Loiseleux , Agnès Rolland-Sabaté , Catherine Garnier , Thomas Croguennec , Sophie Guilois-Dubois et al.

Food Hydrocolloids, 2018, 74, pp.197-206. ⟨10.1016/j.foodhyd.2017.08.012⟩

Article dans une revue istex hal-01577106v1

Pulses for Sustainability: Breaking Agriculture and Food Sectors Out of Lock-In

Marie-Benoît Magrini , Marc Anton , Jean-Michel Chardigny , Gérard Duc , Michel Duru et al.

Frontiers in Sustainable Food Systems, 2018, 2, ⟨10.3389/fsufs.2018.00064⟩

Article dans une revue hal-01982729v1

Collagen type I from bovine bone. Effect of animal age, bone anatomy and drying methodology on extraction yield, self-assembly, thermal behaviour and electrokinetic potential

Vincenza Ferraro , Brigitte Gaillard-Martinie , Thierry Sayd , Christophe Chambon , Marc Anton et al.

International Journal of Biological Macromolecules, 2017, 97, pp.55-66. ⟨10.1016/j.ijbiomac.2016.12.068⟩

Article dans une revue istex hal-01606537v1

Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties

Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Marc Anton , Valerie Beaumal , Elisabeth David Briand et al.

Journal of Food Engineering, 2017, 195, pp.40-51. ⟨10.1016/j.jfoodeng.2016.09.022⟩

Article dans une revue istex hal-01454655v1

Transition vers des systèmes agricole et agro-alimentaire durables : quelle place et qualification pour les légumineuses à graines ?

Marie-Benoît Magrini , Marc Anton , Célia Cholez , Gérard Duc , Guenaelle Hellou et al.

Revue Française de Socio-Economie, 2017, 18, pp.53-75

Article dans une revue (article de synthèse) hal-01708614v1

Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties

Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Marc Anton , Valerie Beaumal , Elisabeth David Briand et al.

Journal of Food Engineering, 2017, 195, pp.137-149. ⟨10.1016/j.jfoodeng.2016.10.007⟩

Article dans une revue hal-01454657v1

Dynamic modeling of in vitro lipid digestion: Individual fatty acid release and bioaccessibility kinetics

Thuy Minh Giang , Sebastien Gaucel , Pierre Brestaz , Marc Anton , Anne Meynier et al.

Food Chemistry, 2016, 194, pp.1180-1188. ⟨10.1016/j.foodchem.2015.08.125⟩

Article dans une revue hal-01532511v1

The benefits of liposomes for chilling canine sperm for 4 days at 4 degrees C

Redha Belala , Juliette Delay , Lamia Amirat , Marie-Hélène Ropers , Jocya Le Guillou et al.

Animal Reproduction Science, 2016, 168, pp.100 - 109. ⟨10.1016/j.anireprosci.2016.02.032⟩

Article dans une revue istex hal-02638185v1

Why are grain-legumes rarely present in cropping systems despite their environmental and nutritional benefits? Analyzing lock-in in the French agrifood system.

Marie-Benoît Magrini , Marc Anton , Célia Cholez , Guénaëlle Corre-Hellou , Gérard Duc et al.

Ecological Economics, 2016, 126, pp.152-162. ⟨10.1016/j.ecolecon.2016.03.024⟩

Article dans une revue istex hal-02635664v1

Effect of equilibration time on the motility and functional integrity of canine spermatozoa frozen in three different extenders

R. Belala , L. Briand-Amirat , L. Vinciguerra , D. Tainturier , R. Kaidi et al.

Research in Veterinary Science, 2016, 106, pp.66 - 73. ⟨10.1016/j.rvsc.2016.03.010⟩

Article dans une revue istex hal-02636147v1

Sequestration of bovine seminal plasma proteins by different assemblies of phosphatidylcholine: A new technical approach

J. Le Guillou , Marie-Hélène Ropers , Cedric Gaillard , Elisabeth David Briand , J. van Leeuwen-Ibarrola et al.

Colloids and Surfaces B: Biointerfaces, 2016, 140, pp.523 - 530. ⟨10.1016/j.colsurfb.2015.11.034⟩

Article dans une revue istex hal-02640762v1

The "sisters" alpha-helices of collagen, elastin and keratin recovered from animal by-products: Functionality, bioactivity and trends of application

Vincenza Ferraro , Marc Anton , Véronique Santé-Lhoutellier

Trends in Food Science and Technology, 2016, 51, pp.65 - 75. ⟨10.1016/j.tifs.2016.03.006⟩

Article dans une revue istex hal-02638184v1

Self-assembly of myristic acid in the presence of choline hydroxide: Effect of molar ratio and temperature

Audrey Arnould , Adrian Perez , Cédric Gaillard , Jean-Paul Douliez , Fabrice Cousin et al.

Journal of Colloid and Interface Science, 2015, 445, pp.285-293. ⟨10.1016/j.jcis.2015.01.008⟩

Article dans une revue hal-02118206v1

Partial replacement of beta-casein by napin, a rapeseed protein, as ingredient for processed foods: thermoreversible aggregation

Jean-Marc Schwartz , Véronique Sole , Jacques J. Guéguen , Marie-Hélène Ropers , Alain Riaublanc et al.

LWT - Food Science and Technology, 2015, 63 (1), pp.562-568. ⟨10.1016/j.lwt.2015.03.084⟩

Article dans une revue hal-02638138v1

Pertes alimentaires dans la filière protéagineuse

Gérard Duc , Marc Anton , Alain Baranger , Véronique Biarnès , Julia Buitink et al.

Innovations Agronomiques, 2015, 48, pp.127-141. ⟨10.15454/1.4622740546392378E12⟩

Article dans une revue hal-02633195v1

Encapsulation of betalain into w/o/w double emulsion and release during in vitro intestinal lipid digestion

Mika Kaimainen , Eila Järvenpää , Marc Anton , Rainer Huopalahti , S. Marze

LWT - Food Science and Technology, 2015, 60 (2), pp.899-904. ⟨10.1016/j.lwt.2014.10.016⟩

Article dans une revue hal-03615523v1

Dynamic modeling highlights the major impact of droplet coalescence on the in vitro digestion kinetics of a whey protein stabilized submicron emulsion

Thuy Minh Giang , Steven Le Feunteun , Sebastien Gaucel , Pierre Brestaz , Marc Anton et al.

Food Hydrocolloids, 2015, 43, pp.66-72. ⟨10.1016/j.foodhyd.2014.04.037⟩

Article dans une revue hal-01195524v1

Effect of spray-drying and storage conditions on the physical and functional properties of standard and n3 enriched egg yolk powders

Cécile Rannou , D. Queveau , Valerie Beaumal , Elisabeth David Briand , C. Le Borgne et al.

Journal of Food Engineering, 2015, 154, pp.58-68. ⟨10.1016/j.jfoodeng.2014.11.002⟩

Article dans une revue istex hal-01209798v1

Composition and structure of interface impacts texture of O/W emulsions

Claire Surel , Julie Foucquier , Nathalie Perrot , A. Mackie , Catherine Garnier et al.

Food Hydrocolloids, 2014, 34 (1), pp.3 - 9. ⟨10.1016/j.foodhyd.2013.06.016⟩

Article dans une revue hal-01195504v1

n-3 fatty acid enriched eggs and production of egg yolk powders: An increased risk of lipid oxidation?

Anne Meynier , C. Leborgne , Michelle Viau , Pierre Schuck , Michel Guichardant et al.

Food Chemistry, 2014, 153, pp.94-100. ⟨10.1016/j.foodchem.2013.12.028⟩

Article dans une revue istex hal-01209532v1

In vitro digestion of fish oils rich in n-3 polyunsaturated fatty acids studied in emulsion and at the oil-water interface

Sebastien Marze , Anne Meynier , Marc Anton

Food and Function, 2013, 4 (2), pp.231 - 239. ⟨10.1039/c2fo30165b⟩

Article dans une revue hal-02645529v1

Organization of lipids in the artificial outer membrane of bull spermatozoa reconstructed at the air-water interface

J. Le Guillou , Marie-Hélène Ropers , Cedric Gaillard , Aurore David , S. Desherces et al.

Colloids and Surfaces B: Biointerfaces, 2013, 108, pp.246 - 254. ⟨10.1016/j.colsurfb.2013.02.040⟩

Article dans une revue istex hal-02646533v1

Refrigeration of canine sperm at+4 degrees C: Comparative study of four different extenders for the refrigeration of canine sperm at+4 degrees C: LDL, Tris egg yolk, Equex (R), and INRA96 (R)

Djemil Bencharif , L. Amirat-Briand , J. Le Guillou , C. Vialtelle , Marc Anton et al.

Revue de Médecine Vétérinaire, 2013, 164 (5), pp.252-262

Article dans une revue hal-02649410v1

Canine-chilled Sperm: Study of a Semen Extender Made with Low-density Lipoproteins from Hen Egg Yolk Supplemented with Glutamine

D. Bencharif , L. Amirat-Briand , J. Le Guillou , A. Garand , Marc Anton et al.

Reproduction in Domestic Animals, 2013, 48 (2), pp.258 - 266. ⟨10.1111/j.1439-0531.2012.02142.x⟩

Article dans une revue istex hal-02646126v1

Developments in understanding and assessment of egg and egg product quality over the last century

Margherita Rossi , Yves Nys , Marc Anton , M. Bain , B. de Ketelaere et al.

World's Poultry Science Journal, 2013, 69, pp.414-429. ⟨10.1017/S0043933913000408⟩

Article dans une revue hal-01209455v1

Egg yolk: structures, functionalities and processes

Marc Anton

Journal of the Science of Food and Agriculture, 2013, 93 (12), pp.2871 - 2880. ⟨10.1002/jsfa.6247⟩

Article dans une revue istex hal-02651340v1

In vitro digestion of fish oils rich in n-3 polyunsaturated fatty acids studied in emulsion and at the oil–water interface

S. Marze , Anne Meynier , Marc Anton

Food and Function, 2013, 4 (2), pp.231-239. ⟨10.1039/c2fo30165b⟩

Article dans une revue hal-03615498v1

Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH

J. L. Ventureira , A. J. Bolontrade , F. Speroni , Elisabeth David Briand , A. A. Scilingo et al.

LWT - Food Science and Technology, 2012, 45 (1), pp.1-7. ⟨10.1016/j.lwt.2011.07.024⟩

Article dans une revue hal-02648406v1

A pilot study for the intrinsic labeling of egg proteins with 15N and 13C.

Claire Fromentin , Pascal Sanders , Francoise Nau , Marc Anton , Gilles Fromentin et al.

Rapid Communications in Mass Spectrometry, 2012, 26 (1), pp.43-8. ⟨10.1002/rcm.5291⟩

Article dans une revue istex hal-00692496v1

The advantages of using a combination of LDL and glutamine in comparison with TRIS egg yolk and Equex (R) STAMP extenders in the cryopreservation of canine semen

Djemil Bencharif , Lamia Amirat-Briand , Annabelle Garand , Marc Anton , Eric Schmitt et al.

Research in Veterinary Science, 2012, 93 (1), pp.440-447. ⟨10.1016/j.rvsc.2011.06.027⟩

Article dans une revue istex hal-02650843v1

Liposomes as an alternative to egg yolk in stallion freezing extender

Elodie Pillet , Catherine Labbé , Florence Batellier , Guy Duchamp , Valerie Beaumal et al.

Theriogenology, 2012, 77 (2), pp.268-279. ⟨10.1016/j.theriogenology.2011.08.001⟩

Article dans une revue istex hal-01129583v1

Interfacial and emulsifying behaviour of rice protein concentrate

A. Romero , Valerie Beaumal , Elisabeth David Briand , Felipe Cordobes , Antonio Guerrero et al.

Food Hydrocolloids, 2012, 29 (1), pp.1-8. ⟨10.1016/j.foodhyd.2012.01.013⟩

Article dans une revue istex hal-02650695v1

Beta-Conglycinin and glycinin soybean protein emulsions treated by combined temperature-high-pressure treatment

María Cecilia Puppo , Valerie Beaumal , Francisco Speroni , Marie de Lamballerie , María Cristina Añón et al.

Food Hydrocolloids, 2011, 25 (3), pp.389-397. ⟨10.1016/j.foodhyd.2010.07.005⟩

Article dans une revue istex hal-02644340v1

Effect of low-density lipoproteins, spermatozoa concentration and glycerol on functional and motility parameters of bull spermatozoa during storage at 4 degrees C

Oscar Vera-Munoz , Lamia Amirat-Briand , Djemil Bencharif , Marc Anton , Serge Desherces et al.

Asian Journal of Andrology, 2011, 13 (2), pp.281 - 286. ⟨10.1038/aja.2010.84⟩

Article dans une revue hal-02651966v1

Interfacial and emulsifying behaviour of crayfish protein isolate

Alberto Romero , Valerie Beaumal , Elisabeth David Briand , Felipe Cordobes , Marc Anton et al.

LWT - Food Science and Technology, 2011, 44 (7), pp.1603 - 1610. ⟨10.1016/j.lwt.2011.03.005⟩

Article dans une revue istex hal-02647730v1

Interfacial and oil/water emulsions characterization of potato protein isolates

Alberto Romero , Valerie Beaumal , Elisabeth David-Briand , Felipe Cordobes , Antonio Guerrero et al.

Journal of Agricultural and Food Chemistry, 2011, 59 (17), pp.9466-9474. ⟨10.1021/jf2019853⟩

Article dans une revue hal-02651538v1

Egg yolk plasma can replace egg yolk in stallion freezing extenders

Elodie Pillet , Guy Duchamp , F. Batellier , Valerie Beaumal , Marc Anton et al.

Theriogenology, 2011, 75 (1), pp.105-114. ⟨10.1016/j.theriogenology.2010.07.015⟩

Article dans une revue istex hal-01129472v1

Freezing canine sperm: Comparison of semen extenders containing Equex (R) and LDL (Low Density Lipoproteins)

Djemil Bencharif , Lamia Amirat-Briand , Annabelle Garand , Marc Anton , Eric Schmitt et al.

Animal Reproduction Science, 2010, 119 (3-4), pp.305-313. ⟨10.1016/j.anireprosci.2010.01.009⟩

Article dans une revue istex hal-02664110v1

Hydrocolloids with Emulsifying Capacity. Part 2-Adsorption Properties at the n-Hexadecane - Water Interface

Oscar Francisco Castellani , Saphwan Al-Assaf , Monique Axelos M.A.V. , Glyn O. Phillips , Marc Anton

Food Hydrocolloids, 2010, 24 (2-3), pp.121-130. ⟨10.1016/j.foodhyd.2009.07.006⟩

Article dans une revue hal-02667603v1

Impact of Sodium Caseinate Concentration and Location on Magnesium Release from Multiple W/O/W Emulsions

Marie Bonnet , Maud Cansell , Frederic Placin , Marc Anton , Fernando Leal-Calderon

Langmuir, 2010, 26 (12), pp.9250-9260. ⟨10.1021/la100078b⟩

Article dans une revue hal-02665825v1

Influence of the oil globule fraction on the release rate profiles from multiple W/O/W emulsions

Marie Bonnet , Maud Cansell , Frederic Placin , Julien Monteil , Marc Anton et al.

Colloids and Surfaces B: Biointerfaces, 2010, 78 (1), pp.44-52. ⟨10.1016/j.colsurfb.2010.02.010⟩

Article dans une revue istex hal-02662995v1

Les ovoproduits : des ingrédients fonctionnels pour des matrices complexes

Marc Anton , Francoise Nau , Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Thomas Croguennec

INRA Productions Animales, 2010, 23 (2), pp.215-224

Article dans une revue (article de synthèse) hal-02664566v1

In vivo fertility of bull semen following cryopreservation with an LDL (low density lipoprotein) extender: Preliminary results of artificial inseminations

Lamia Amirat-Briand , Djemil Bencharif , Oscar Vera-Munoz , S. Pineau , C. Thorin et al.

Animal Reproduction Science, 2010, 122 (3-4), pp.282-287

Article dans une revue hal-02657851v1

Influence of Ionic Complexation on Release Rate Profiles from Multiple Water-in-Oil-in-Water (W/O/W) Emulsions

M. Bonnet , Maud Cansell , Frederic Placin , Elisabeth David Briand , Marc Anton

Journal of Agricultural and Food Chemistry, 2010, 58 (13), pp.7762-7769. ⟨10.1021/jf100917w⟩

Article dans une revue hal-02659957v1

The Advantages of Combining Low-Density Lipoproteins with Glutamine for Cryopreservation of Canine Semen

D. Bencharif , L. Amirat , Olivier Pascal , Marc Anton , E. Schmitt et al.

Reproduction in Domestic Animals, 2010, 45 (2), pp.189-200. ⟨10.1111/j.1439-0531.2008.01198.x⟩

Article dans une revue istex hal-02663894v1

Hydrocolloids with emulsifying capacity. Part 3 - Adsorption and structural properties at the air-water surface

Oscar Castellani , Cédric Gaillard , Véronique Vié , Saphwan Al-Assaf , Monique Axelos et al.

Food Hydrocolloids, 2010, 24 (2-3), pp.131-141. ⟨10.1016/j.foodhyd.2009.07.009⟩

Article dans une revue istex hal-00662924v1

Hydrocolloids with emulsifying capacity. Part 1-Emulsifying properties and interfacial characteristics of conventional (Acacia senegal (L.) Willd. var. senegal) and matured (Acacia (sen) SUPER GUM (TM)) Acacia senegal

Oscar Francisco Castellani , Dominique Guibert , Saphwan Al-Assaf , Monique Axelos M.A.V. , Glyn O. Phillips et al.

Food Hydrocolloids, 2010, 24 (2-3), pp.193-199. ⟨10.1016/j.foodhyd.2009.09.005⟩

Article dans une revue istex hal-02666451v1

Gelation of soybean proteins induced by sequential high pressure and thermal treatments

F. Speroni , Valerie Beaumal , Marie de Lamballerie , Marc Anton , M.C. Anon et al.

Food Hydrocolloids, 2009, 23 (5), pp.1433-1442. ⟨10.1016/j.foodhyd.2008.11.008⟩

Article dans une revue istex hal-02664026v1

Contamination of food by fluorinated surfactants - Distribution in emulsions and impact on the interfacial protein behaviour

Marie-Hélène Ropers , Sylvie Durand , Bruno Veyrand , Valerie Beaumal , Philippe Marchand et al.

Food Hydrocolloids, 2009, 23 (4 sp), pp.1149-1155. ⟨10.1016/j.foodhyd.200810.001⟩

Article dans une revue hal-02654592v1

Release rate profiles of magnesium from multiple W O W emulsions

M. Bonnet , Maud Cansell , A. Berkaoui , Marie-Hélène Ropers , Marc Anton et al.

Food Hydrocolloids, 2009, 23 (1), pp.92-101. ⟨10.1016/j.foodhyd.2007.11.016⟩

Article dans une revue istex hal-02664379v1

Caleosin of Arabidopsis thaliana: Effect of Calcium on Functional and Structural Properties

Zita Purkrtova , Christel Le Bon , Blanka Kralová , Marie-Hélène Ropers , Marc Anton et al.

Journal of Agricultural and Food Chemistry, 2008, 56 (23), pp.11217-11224. ⟨10.1021/jf802305b⟩

Article dans une revue istex hal-02660316v1

New insights into the structure of apolipoprotein B from low-density lipoproteins and identification of a novel YGP-like protein in hen egg yolk

Pascale P. Jolivet , Celine C. Boulard , Thierry T. Chardot , Marc Anton

Journal of Agricultural and Food Chemistry, 2008, 56 (14), pp.5871-5879. ⟨10.1021/jf800321m⟩

Article dans une revue istex hal-02660945v1

The advantages of LDL (Low Density Lipoproteins) in the cryopreservation of canine semen

D. Bencharif , L. Amirat , Marc Anton , E. Schmitt , S. Desherces et al.

Theriogenology, 2008, 70 (9), pp.1478-1488. ⟨10.1016/j.theriogenology.2008.06.095⟩

Article dans une revue istex hal-02664339v1

Use of glutamine and low density lipoproteins isolated from egg yolk to improve buck semen freezing

Ali Al Ahmad , G. Chatagnon , L. Amirat-Briand , M. Moussa , T. Tainturier et al.

Reproduction in Domestic Animals, 2008, 43 (4), pp.429-436. ⟨10.1111/j.1439-0531.2007.00930.x⟩

Article dans une revue istex hal-02666580v1

Surface and interfacial properties of natural hydrocolloid emulsifiers

Oscar Francisco Castellani , Saphwan Al-Assaf , Monique Axelos M.A.V. , Glyn Phillips , Marc Anton

Foods and Food Ingredients Journal of Japan, 2008, 213 (3), pp.229-236

Article dans une revue hal-02656192v1

Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature high-pressure treatment

M.C. Puppo , Valerie Beaumal , N. Chapleau , F. Speroni , Marie de Lamballerie et al.

Food Hydrocolloids, 2008, 22 (6), pp.1079-1089. ⟨10.1016/j.foodhyd.2007.05.018⟩

Article dans une revue istex hal-02666468v1

Phosvitin-calcium aggregation and organization at the air-water interface.

Corinne Belhomme , Elisabeth David-Briand , Catherine Guérin-Dubiard , Véronique Vié , Marc Anton

Colloids and Surfaces B: Biointerfaces, 2008, 63 (1), pp.12-20. ⟨10.1016/j.colsurfb.2007.10.012⟩

Article dans une revue istex hal-00672156v1

Modification of the interactions between [beta]-casein stabilised oil droplets with calcium addition and temperature changing

Stephanie Dauphas , M. Amestoy , Genevieve Llamas , Marc Anton , Alain Riaublanc

Food Hydrocolloids, 2008, 22 (2), pp.231-238. ⟨10.1016/j.foodhyd.2006.11.006⟩

Article dans une revue istex hal-02661787v1

Structures and rheological properties of hen egg yolk low density lipoprotein layers spread at the air-water interface at pH 3 and 7.

Stéphanie Dauphas , Valérie Beaumal , Paul Gunning , Alan Mackie , Peter Wilde et al.

Colloids and Surfaces B: Biointerfaces, 2007, 57 (1), pp.124-33. ⟨10.1016/j.colsurfb.2007.01.017⟩

Article dans une revue istex hal-00905795v1

Structuring and functionalization of dispersions containing egg yolk, plasma and granules induced by mechanical treatments

Helga Sirvente , Valerie Beaumal , Cedric Gaillard , Lucy Bialek , Donald Hamm et al.

Journal of Agricultural and Food Chemistry, 2007, 55 (23), pp.9537-9544. ⟨10.1021/jf0719398⟩

Article dans une revue istex hal-02663664v1

Structure modification in hen egg yolk low density lipoproteins layers between 30 and 45 mN/m observed by AFM.

Stéphanie Dauphas , Valérie Beaumal , Paul Gunning , Alan Mackie , Peter Wilde et al.

Colloids and Surfaces B: Biointerfaces, 2007, 54 (2), pp.241-8. ⟨10.1016/j.colsurfb.2006.10.027⟩

Article dans une revue istex hal-00908046v1

Interfacial characteristics of spread films of hen egg yolk phosvitin at the air-water interface: Interrelation with its charge and aggregation state

Corinne Belhomme , Elisabeth David Briand , Marie-Hélène Ropers , Catherine Guérin-Dubiard , Marc Anton

Food Hydrocolloids, 2007, 21 (5-6), pp.896-905. ⟨10.1016/j.foodhyd.2006.08.014⟩

Article dans une revue istex hal-01453980v1

Les activités biologiques de l'oeuf

Sophie Réhault-Godbert , Marc Anton , Francoise Nau , Joël Gautron , Yves Nys

Productions Animales, 2007, 20 (4), pp.337-348

Article dans une revue (article de synthèse) hal-01453963v1

Etude de la fertilité in vitro de la semence de taureau après congélation-décongélation avec du LDL du jaune d'oeuf de poule : Comparaison avec l'Optidyl, dilueur commercial à base de jaune d'oeuf

L. Briand-Amirat , Marc Anton , O. Gerard , D. Tainturier

Revue de Médecine Vétérinaire, 2006, 157 (4), pp.205-212

Article dans une revue hal-02655897v1

Protein components of low-density lipoproteins purified from hen egg yolk

Pascale P. Jolivet , Celine C. Boulard , Valerie Beaumal , Thierry T. Chardot , Marc Anton

Journal of Agricultural and Food Chemistry, 2006, 54 (12), pp.4424-4429. ⟨10.1021/jf0531398⟩

Article dans une revue istex hal-02665302v1

Bioactive egg components and their potential uses

Marc Anton , Francoise Nau , Yves Nys

World's Poultry Science Journal, 2006, 62 (03), pp.429-438. ⟨10.1079/WPS2005105⟩

Article dans une revue hal-01347880v1

Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin

Oscar Francisco Castellani , Corinne Belhomme , Elisabeth David Briand , Catherine Guérin-Dubiard , Marc Anton

Food Hydrocolloids, 2006, 20 (1), pp.35-43. ⟨10.1016/j.foodhyd.2005.02.010⟩

Article dans une revue istex hal-01453933v1

Hen egg yolk low-density lipoproteins film spreading at the air-water and oil-water interfaces

Stephanie Dauphas , Valerie Beaumal , Alain Riaublanc , Marc Anton

Journal of Agricultural and Food Chemistry, 2006, 54 (10), pp.3733-3737. ⟨10.1021/jf053174e⟩

Article dans une revue istex hal-02663809v1

Emulsification des bases laitières à foisonner par membrane : un procédé économe en énergie

Serge Bérot , Marc Anton , Alain Riaublanc , Anne Desrumaux , M. Labbafi et al.

Scientific Study and Research VI, 2006, 7 (3), pp.555-564

Article dans une revue hal-02662796v1

Editorial. Dossier spécial : Emulsions alimentaires foisonnées. Programme CANAL-SEA 2003-2005 : Conception Assistée de Nouveaux Aliments, Stabilité des Emulsions, des Suspensions, et des Systèmes Colloïdaux Aérés

Perla Relkin , Marc Anton

Sciences des aliments = Food science : an international journal of food science and technology, 2005, 25 (5-6), pp.349-351

Article dans une revue hal-02676676v1

Stabilisation des mousses émulsionnées laitières : substitution de la gélatine par des mélanges de polysaccharides

Marc Anton , S. Vaslin , C. Valentini , C. Bréard , C. Georges et al.

Sciences des aliments = Food science : an international journal of food science and technology, 2005, 25 (5-6), pp.443-453

Article dans une revue hal-02682183v1

Effect of high-pressure treatment on emulsifying properties of soybean proteins

M.C. Puppo , F. Speroni , N. Chapleau , Marie de Lamballerie , M.C. Anon et al.

Food Hydrocolloids, 2005, 19 (2), pp.289-296

Article dans une revue hal-02671337v1

Modifications of bull spermatozoa induced by three extenders: Biociphos, low density lipoprotein and Triladyl, before, during and after freezing and thawing

L. Amirat , Marc Anton , D. Tainturier , G. Chatagnon , I. Battut et al.

Reproduction [Cambridge]. Supplement, 2005, 129, pp.535-543. ⟨10.1530/rep.1.00011⟩

Article dans une revue hal-02674829v1

Impact des cristaux de matière grasse sur l'aptitude au foisonnement et la stabilité des émulsions laitières foisonnées

Alain Riaublanc , Marc Anton , François Mariette , C. Georges , E. Gravier et al.

Sciences des aliments = Food science : an international journal of food science and technology, 2005, 25 (5-6), pp.427-441

Article dans une revue hal-02681318v1

Impact des cristaux de matière grasse sur l'aptitude au foisonnement et la stabilité des émulsions laitières foisonnées

A. Riaublanc , Marc Anton , François Mariette , C. Georges , E. Gravier et al.

Sciences des aliments = Food science : an international journal of food science and technology, 2005, 25 (5-6), pp.427-441

Article dans une revue hal-02587069v1

Modifications of bull spermatozoa induced by three extenders : Biociphos, low density lipoprotein and Triladyl, before, during and after freezing and thawing

L. Amirat , Marc Anton , D. Tainturier , G. Chatagnon , I. Battut et al.

Reproduction [Cambridge]. Supplement, 2005, 129 (4), pp.535-543

Article dans une revue hal-02675924v1

Effect of aggregation and sodium salt on emulsifying properties of egg yolk phosvitin

Oscar Castellani , Elisabeth David Briand , Catherine Guérin-Dubiard , Marc Anton

Food Hydrocolloids, 2005, 19 (4), pp.769-776. ⟨10.1016/j.foodhyd.2004.09.010⟩

Article dans une revue istex hal-01453962v1

The supramolecular organisation of beta-casein : effect on interfacial properties

Stephanie Dauphas , N. Mouhous-Riou , Brigitte Metro , A.R. Mackie , P.J. Wilde et al.

Food Hydrocolloids, 2005, 19 (3), pp.387-393

Article dans une revue hal-02678529v1

High pressure induced physicochemical and functional modifications of low-density lipoproteins from hen egg yolk

F. Speroni , C. Puppo , N. Chapleau , Marie de Lamballerie , Oscar Francisco Castellani et al.

Journal of Agricultural and Food Chemistry, 2005, 53 (14), pp.5719 -5725. ⟨10.1021/jf0502808⟩

Article dans une revue istex hal-02680907v1

Bull semen in vitro fertility after cryopreservation using egg yolk LDL : a comparison with Optidyl-R, a commercial egg yolk extender

L. Amirat , D. Tainturier , Laura Jeanneau , Chantal Thorin , O. Gerard et al.

Theriogenology, 2004, 61 (5), pp.895-907. ⟨10.1016/S0093-691X(03)00259-0⟩

Article dans une revue istex hal-02674987v1

Physicochemical modifications of high-pressure-treated soybean protein isolates

C. Puppo , N. Chapleau , F. Speroni , M. de Lamballerie-Anton , F. Michel et al.

Journal of Agricultural and Food Chemistry, 2004, 52 (6), pp.1564-1571

Article dans une revue hal-02680050v1

Influence of physicochemical conditions and technological treatments on the iron binding capacity of egg yolk phosvitin

O. Castellani , C. Guerin-Dubiard , E. David-Briand , Marc Anton

Food Chemistry, 2004, 85 (4), pp.569-577

Article dans une revue hal-02673731v1

Front-face fluorescence spectroscopy of globular proteins in emulsions : influence of droplet flocculation

Vincent Rampon , Claude Genot , Alain Riaublanc , Marc Anton , Monique Axelos M.A.V. et al.

Journal of Agricultural and Food Chemistry, 2003, 51, pp.2490-2495

Article dans une revue hal-02675425v1

Key factors in membrane emulsification

Serge Bérot , S. Giraudet , Alain Riaublanc , Marc Anton , Yves Popineau

Chemical Engineering Research and Design, 2003, 81, pp.1077-1082

Article dans une revue hal-02673026v1

Surface properties of hen egg yolk

Vincent Martinet , L. Saulnier , Valérie Beaumal , J.L. Courthaudon , Marc Anton

Colloids and Surfaces B: Biointerfaces, 2003, 31, pp.185-194

Article dans une revue hal-02671028v1

Chemical and structural characterisation of low density lipoproteins purified from hen egg yolk

Marc Anton , Vincent Martinet , Michèle Dalgalarrondo , Valérie Beaumal , E. David-Briand et al.

Food Chemistry, 2003, 83, pp.175-183

Article dans une revue hal-02672536v1

Mousses liquides, émulsions et interfaces. Une thématique en évolution

Monique Axelos M.A.V. , Marc Anton

INRA Mensuel, 2003, 117, pp.24-25

Article dans une revue hal-02670434v1

Front-face fluorescence spectroscopy study of globular proteins in emulsions : displacement of BSA by a nonionic surfactant

Vincent Rampon , Claude Genot , Alain Riaublanc , Marc Anton , Monique Axelos M.A.V. et al.

Journal of Agricultural and Food Chemistry, 2003, 51, pp.2482-2489

Article dans une revue hal-02671378v1

Egg yolk phosvitin : preparation of metal-free purified protein by fast protein liquid chromatography using aqueous solvents

O. Castellani , Vincent Martinet , E. David-Briand , C. Guerin-Dubiard , Marc Anton

Journal of Chromatography B - Analytical Technologies in the Biomedical and Life Sciences, 2003, 791, pp.273-284

Article dans une revue hal-02679552v1

Evidence that homogeneization of BSA-stabilized hexadecane-in-water emulsions induces structure modification of the nonadsorbed protein

Vincent Rampon , Alain Riaublanc , Marc Anton , Claude Genot , D.J. Mcclements

Journal of Agricultural and Food Chemistry, 2003, 51, pp.5900-5905

Article dans une revue hal-02671916v1

Low density lipoproteins extracted from hen egg yolk by an easy method : cryoprotective effect on frozen-thawed bull semen

M. Moussa , Vincent Martinet , A. Trimeche , D. Tainturier , Marc Anton

Theriogenology, 2002, 57, pp.1695-1706

Article dans une revue hal-02676201v1

Hen egg and fish egg phosvitins : composition and iron binding properties

C. Guerin-Dubiard , Marc Anton , A. Dhene-Garcia , Vincent Martinet , G. Brulé

European Food Research and Technology, 2002, 214, pp.460-464

Article dans une revue hal-02679637v1

Effect of high-pressure treatment on rheology of oil-in-water emulsions prepared with hen egg yolk

Marc Anton , N. Chapleau , Valérie Beaumal , Sylvie Delépine , M. de Lamballerie-Anton

Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2001, 2, pp.9-21

Article dans une revue hal-02681376v1

Adsorption at the oil-water interface and emulsifying properties of native granules from egg yolk : effect of aggregated state

Marc Anton , Valérie Beaumal , Gilles Gandemer

Food Hydrocolloids, 2000, 14 (4), pp.327-335

Article dans une revue hal-02698511v1

Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules

M. Le Denmat , Marc Anton , Valérie Beaumal

Food Hydrocolloids, 2000, 14 (6), pp.539-549

Article dans une revue hal-02686250v1

Thermostability of hen egg yolk granules : contribution of native structure of granules

Marc Anton , M. Le Denmat , Gilles Gandemer

Journal of Food Science, 2000, 65 (4), pp.581-584

Article dans une revue hal-02691681v1

Effect of pH on interface composition and on quality of oil-in-water emulsions made with hen egg yolk

Marc Anton , Gilles Gandemer

Colloids and Surfaces B: Biointerfaces, 1999, 12, pp.351-358

Article dans une revue hal-02684457v1

Protein denaturation and emulsifying properties of plasma and granules of egg yolk as related to heat treatment

M. Le Denmat , Marc Anton , Gilles Gandemer

Journal of Food Science, 1999, 64 (2), pp.194-197

Article dans une revue hal-02684827v1

Composition, solubility and emulsifying properties of granules and plasma of egg yolk

Marc Anton , Gilles Gandemer

Journal of Food Science, 1997, 62 (3), pp.484-487

Article dans une revue hal-02684833v1

Quail egg yolk : A novel cryoprotectant for the freeze preservation of Poitou Jackass sperm

A. Trimeche , Marc Anton , P. Renard , Gilles Gandemer , D. Tainturier

Cryobiology, 1997, 34, pp.385-393

Article dans une revue hal-02686064v1

Composition des lipides de deux fractions du jaune d'oeuf : plasma et granules

Marc Anton , Gilles Gandemer

Journées de la Recherche Avicole, 1995, 1, pp.301-303

Article dans une revue hal-02715458v1

Lipid peroxidation induced by H2O2-activated metmyoglobin and detection of a myoglobin-derived radical

Philippe Gatellier , Marc Anton , Michel Renerre

Journal of Agricultural and Food Chemistry, 1995, 43 (3), pp.651-656

Article dans une revue hal-02699462v1

1H-NMR study of bovine myoglobin autoxidation. Influence of muscle type and time post mortem

Loic Foucat , Michel Renerre , Philippe Gatellier , Marc Anton

International Journal of Food Science and Technology, 1994, 29, pp.1-8

Article dans une revue hal-02705705v1

A rapid method of oxymyoglobin purification

Philippe Gatellier , Marc Anton , Michel Renerre

Meat Science, 1993, 33, pp.401-407

Article dans une revue hal-02708301v1

Etudes des relations oxydatives entre les lipides membranaires et la myoglobine in vitro

Marc Anton , C. Salgues , Philippe Gatellier , Michel Renerre

Sciences des aliments = Food science : an international journal of food science and technology, 1993, 13 (2), pp.261-274

Article dans une revue hal-02712712v1

Autoxidation of purified myoglobin from two bovine muscles

Michel Renerre , Marc Anton , Philippe Gatellier

Meat Science, 1992, 32, pp.331-342

Article dans une revue hal-02706735v1

Influence de l'environnement lipidique sur l'autoxydation de la myoglobine bovine. I. Roles des microsomes

Marc Anton , Philippe Gatellier , Michel Renerre

La revue française de la recherche en viandes et produits carnés, 1990, 11 (6), pp.261-262

Article dans une revue hal-02702682v1

Fractions protéiques issues de légumineuses : jusqu'où faut-il les purifier ?

Catherine Garnier , V. Beaumal , L. Ribourg-Birault , J. Davy , C. Jonchère et al.

4. Rencontres francophones sur les légumineuses - RFL#4, Jan 2024, Saly, Sénégal

Communication dans un congrès hal-04700803v1

Les protéines des graines de légumineuses : état des connaissances et recherches en cours dans LETSPROSEED

Karine Gallardo , Marc Anton , Jean-Christophe Avice , Marie Bodinier , Wieneke Dijk et al.

Journées scientifiques du Protéome Vert, Jun 2024, Montpellier, France

Communication dans un congrès hal-04798429v1

Hemp seed oil bodies for food applications

Thierry Chardot , Marc Anton , Bruno Novales , Hanitra Rabesona , Magalie Weber et al.

2nn International Conference on Lipid Droplets and Oleosomes, Dec 2021, Strasbourg, France

Communication dans un congrès hal-04548379v1

Cartographie des sciences de l'alimentation au travers des publications académiques(1980-2018): vers quelles innovations les connaissances scientifiques orientent les légumineuses à graines en Europe ?

Tristan Salord , Marie-Benoît Magrini , Guillaume Cabanac , Marie-Josephe Amiot-Carlin , Marc Anton et al.

15. Journées internationales d'Analyse statistique des Données Textuelles (JADT 2020), Valérie Bonnet (Université de Toulouse 3 - Paul Sabatier); Annette Burguet (Université de Toulouse 3 - Paul Sabatier); Guillaume Cabanac (Université de Toulouse 3 - Paul Sabatier); Lucie Loubère (Université de Toulouse 3 - Paul Sabatier); Pascal Marchand (Université de Toulouse 3 - Paul Sabatier); Daniel Pélissier (Université de Toulouse 1 - Capitole); Gaël Plumecoq (Institut National de la Recherche Agronomique); Pierre Ratinaud (Université de Toulouse 2 - Jean Jaurès); Julie Renard (Université de Toulouse 2 - Jean Jaurès); Natacha Souillard (Université de Toulouse 3 - Paul Sabatier), Jun 2020, Toulouse, France

Communication dans un congrès hal-03144044v1

Rubisco enriched wheat doughs: From mechanical properties to protein reactivity

Maude Ducrocq , Adeline Boire , Marc Anton , Marie-Hélène Morel , Valérie Micard

4. Food Structure and Functional Symposium, Oct 2020, Cork, Ireland

Communication dans un congrès hal-04797832v1

Rubisco enriched wheat dough: from mechanical properties to protein reactivity

Maude Ducrocq , Marc Anton , Adeline Boire , Marie-Hélène Morel , Valérie Micard

54ème Congrès du Groupe Français de Rhéologie, Oct 2019, Montpellier, France

Communication dans un congrès hal-04798032v1

How protein aggregates can modulate the texture of emulsified and acidified dairy model systems?

Perrine Gelebart , Alain Riaublanc , Marie-Hélène Famelart , Camille Jonchere , Valerie Beaumal et al.

3. Food structure and functionality forum symposium, Jun 2018, Montreal, Canada

Communication dans un congrès hal-02198131v1

Protein aggregates modulate the texture of emulsified and acidified dairy model systems

Perrine Gelebart , Alain Riaublanc , Marie-Hélène Famelart , Camille Jonchere , Valerie Beaumal et al.

17. Food Colloids Conference - Food Colloids 2018, Apr 2018, Leeds, United Kingdom

Communication dans un congrès hal-02198135v1

Innovations on processing applied on legumes: insights from the French sector

Guy Della Valle , Marc Anton , Valérie Micard , Alain Riaublanc

The 2-in-1 LegValue Workshop, Dec 2018, Paris, France

Communication dans un congrès hal-02737651v1

Lipid droplets, dynamic organelle in germinating seeds that gives a versatile emulsion

Thierry Chardot , Sabine D’andrea , Yann Gohon , Thibaud Loiselleux , Marc Anton

1st International Conference on Oil Bodies Natural Oil Droplets Ingredients for Industry, Oct 2018, Wageningen (NL), Netherlands

Communication dans un congrès hal-03659021v1

Control of the texture of oil-in-water emulsions by modulating interfacial composition in complex systems containing whey protein aggregates, caseins and non-heated whet proteins.

Thibault Loiseleux , Catherine Garnier , Thomas Croguennec , Valérie Beaumal , Camille Jonchere et al.

Meeting of working Group Medicago sativa, Oct 2018, Papendal, Netherlands

Communication dans un congrès hal-02789530v1

Characterization of different milk protein aggregates by Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering (A4F-MALLS)

Thibault Loiseleux , Agnès Rolland-Sabaté , Catherine Garnier , Thomas Croguennec , Sophie Guilois-Dubois et al.

Journées Scientifiques du groupe francophone de fractionnement flux-force, Mar 2017, Nantes, France

Communication dans un congrès hal-02789160v1

Technological advances in egg product processing with reference to allergenicity

Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Maryvonne Pasco , Angélique Gillard , Yann Le Gouar et al.

XVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom

Communication dans un congrès hal-01595727v1

Modulation of the texture of emulsified and acidified model systems by the addition of protein aggregates

Perrine Gelebart , Catherine Garnier , Alain Riaublanc , Marie-Hélène Famelart , Marc Anton

Colloque Biopolymers 2017, Nov 2017, Nantes, France

Communication dans un congrès hal-02215895v1

Dietary fatty acids in the retina: beyond DHA, is EPA the underestimate intermediate?

Lionel Brétillon , Narjès Babchia , Oscar Castellani , Christophe Del'Homme , Stéphane Grégoire et al.

12. congress of the international society for the study of fatty acids and lipids, Sep 2016, Stellenbosch, South Africa

Communication dans un congrès hal-01581572v1

Modeling the effects of emulsion coalescence and oil composition on in vitro digestion kinetics and fatty acid bioaccessibility (communication orale)

Steven Le Feunteun , Thuy Minh Giang , Sébastien Gaucel , Pierre Brestaz , Marc Anton et al.

16. Food Colloids Conference, 2016, Wageningen, Netherlands

Communication dans un congrès hal-01598162v1

Les légumineuses à graines

Marie-Benoît Magrini , Gérard Duc , Marie-Helene Jeuffroy , Jean-Michel Chardigny , Stephane Walrand et al.

1. Rencontres Francophones sur les Légumineuses - RFL#1, May 2016, Dijon, France. 1 p

Communication dans un congrès hal-01604023v1

1ères Rencontres Francophones sur les Légumineuses RFL (membres du comité d’organisation logistique)

Marc Anton , Stéphanie Busset , Jean-Michel Chardigny , Gérard Duc , Nadia El Hor et al.

1. Rencontres Francophones sur les Légumineuses (RFL1), May 2016, Dijon, France. 149 p

Communication dans un congrès hal-02743081v1

Encapsulation de la lutéine et du DHA sous forme d’émulsions sèches : intérêt pour les pathologies rétiniennes

Lionel Brétillon , Narjès Babchia , Oscar Castellani , Christophe Del'Homme , Stéphane Grégoire et al.

Journée scientifique annuelle du Groupe Lipides et Nutrition (GLN), Nov 2016, Paris, France

Communication dans un congrès hal-02916830v1

Modeling in vitro digestion of emulsions: effects of droplet size and oil composition on lipolysis kinetics and fatty acid bioaccessible profiles (poster)

Sebastien Gaucel , Pierre Brestaz , Marc Anton , Anne Meynier , Ioan Cristian Tréléa et al.

16th Food Colloids Conference, 2015, Naples, Italy

Communication dans un congrès hal-01598166v1

Amélioration de la valeur alimentaire des protéines végétales par la technologie. Les protéines végétales pour l’alimentation humaine : une opportunité bretonne ?

Marc Anton , Jacques J. Guéguen

Journée Nationale de l’Ingénieur, Ingénieurs et Scientifiques de France (IESF). Paris, FRA., Apr 2014, Rennes, France

Communication dans un congrès hal-02801299v1

Hydrostatic Pressure Improves Protein Solubility and Dispersion Stability of and Biotechnology

Carlos Manassero , Marie de Lamballerie , C. Vaudagna , Marc Anton , F. Speroni et al.

8. International Conference on High Pressure Bioscience and Biotechnology, Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS). Nantes, FRA., Jul 2014, Nantes, France

Communication dans un congrès hal-02799665v1

Fatty acid self-assemblies in the presence of choline hydroxide: effect of the molar ratio

Audrey Arnould , Marc Anton , Anne-Laure Fameau

20. SIS - Surfactants in Solution Symposium, Jun 2014, Coimbra, Portugal

Communication dans un congrès hal-02739416v1

Protéines végétales : tendances de consommation et impact environnemental

Alain Riaublanc , Marc Anton

Colloque PROTEIN’IAA. De la nutrition aux fonctionnalités des protéines : quelles applications pour les IAA ?, NOVALIM. Bourg en Bresse, FRA., Jun 2014, Bourg-en-bresse, France

Communication dans un congrès hal-02792006v1

La transition vers des systèmes agro-alimentaires durables : quelle place et qualification pour les légumineuses à graines ?

Marie-Benoît Magrini , Anne-Sophie Voisin , Marc Anton , Célia Cholez , Gérard Duc et al.

La Grande Transformation de l'Agriculture, 20 ans après : renouveler les approches institutionnalistes sur l'agriculture et l'alimentation, Jun 2014, Montpellier, France. 25 p

Communication dans un congrès hal-01123012v1

In vitro digestion of a whey protein stabilized emulsion: Mechanistic modeling reveals the major influence of droplet coalescence on the kinetics of pancreatic lipolysis (poster)

Thuy Minh Giang , Steven Le Feunteun , Sébastien Gaucel , Pierre Brestaz , Anne Meynier et al.

ICFD INFOGEST - 3rd International Conference on Food Digestion, European Cooperation in Science and Technology (COST). BEL., Mar 2014, Wageningen, Netherlands

Communication dans un congrès hal-01598170v1

Protéines végétales, quelles innovations en alimentation ?

Marc Anton

[R]évolution Alimentaire : Quelles protéines végétales au menu demain ? 4. Rendez-vous événement de la technopole Quimper-Cornouaille, Technopole Quimper-Cornouaille. Quimper, FRA., Oct 2014, Quimper, France

Communication dans un congrès hal-02792659v1

Egg yolk: a source of biological compounds for food and medicine. Innovation in Egg Utilization Research and Development

Marc Anton

Banff Egg Forum _Innovation in Egg Utilization Research and Developpement, Jun 2014, Wroclaw, Poland

Communication dans un congrès hal-02739543v1

Valeur nutritionnelle des protéines végétales

Stéphane Walrand , Didier Remond , Sandra Denery-Papini , Marc Anton , Didier Dupont

Salon International de l’Agriculture, Centre National des Expositions et Concours Agricoles (CENECA). FRA., Feb 2013, Paris, France. 20 p

Communication dans un congrès hal-01209802v1

Yolk processes, assemblies and functionalities: a new point of view concerning yolk structures

Marc Anton

17. Gums and stabilisers for the food industry, Jun 2013, Wrexham, United Kingdom

Communication dans un congrès hal-02748580v1

Revisiting egg yolk involvement in children food allergy to egg

Chantal Brossard , F. Rancé , A. Juchet , M. Drouet , S. Legoué-Morillon et al.

Food Allergy & Anaphylaxis Meeting, The European Academy of Allergy and Clinical Immunology (EAACI). Zurich, CHE., Feb 2013, Nice, France. 1 p

Communication dans un congrès hal-01209772v1

Impact of napin, a 2S protein from rapeseed in the functional properties of β-casein

Jean-Marc Schwartz , Véronique Sole , Alain Riaublanc , Marie-Hélène Ropers , Marc Anton

Biopolymers 2013 - Biopolymer Assemblies for Materials Design, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Dec 2013, Nantes, France

Communication dans un congrès hal-02746326v1

Accroître l’acceptabilité des protéines végétales par le consommateur : un besoin d’innovation

Jacques Guéguen , Marc Anton , Marie-Benoît Magrini , Valerie Micard

Salon international de l’agriculture-SIA, Feb 2013, Paris, France. 20 p

Communication dans un congrès hal-01268237v1

Valeurs nutritionnelles des protéines végétales dans l’alimentation

Stéphane Walrand , Didier Remond , Sandra Denery-Papini , Marc Anton , Didier Dupont

Salon de l’agriculture, Centre National des Expositions et Concours Agricoles (CENECA). FRA., Feb 2013, Paris, France

Communication dans un congrès hal-02802394v1

Dynamic modelling highlights the major impact of droplet surface area on lipolysis rate of triacylglycerol emulsions stabilized with whey proteins (poster)

Thuy Minh Giang , Steven Le Feunteun , Sebastien Gaucel , Pierre Brestaz , Anne Meynier et al.

Biopolymers, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Dec 2013, Nantes, France

Communication dans un congrès hal-01598175v1

Comparison of the digestive fate of emulsions containing long chain n-3 lipids with a static and a dynamic in vitro system

Pierre Brestaz , Anne Meynier , Sébastien Marze , Thomas Cattenoz , Daniel Picque et al.

2. International Conference of Food Digestion, European Cooperation in Science and Technology (COST). BEL., Mar 2013, Madrid, Spain

Communication dans un congrès hal-01195489v1

Freezing stallion semen: trial of an extender made with low density lipoproteins (LDL) from chicken egg yolk

D. Moreno Garcia , D. Bencharif , L. Amirat-Briand , S. Destrumelle , E. Schmitt et al.

16. Annual Conference of the European Society for Domestic Animal Reproduction (ESDAR), Aug 2012, Dublin, Ireland, United Kingdom

Communication dans un congrès hal-02747733v1

Building of biomimetic structures in order to reproduce the outer membrane of bull and to analyze the contact with protective agents used in bull semen extenders.

J Le Guillou , S Desherces , Emmanuelle Schmitt , Marie-Hélène Ropers , Elisabeth David Briand et al.

16. Annual Conference of the European Society for Domestic Animal Reproduction (ESDAR 2012), European Society for Domestic Animal Reproduction (ESDAR). INT., Aug 2012, Dublin, Germany. 58 p

Communication dans un congrès hal-02746982v1

Building of biomimetic structures in order to reproduce the outer membrane of bull sperm and to analyse the contact with protective agents used in bull semen extenders

J. Le Guillou , S. Desherces , E. Schmitt , Marie-Hélène Ropers , Elisabeth David-Briand et al.

16. Annual Conference of the European Society for Domestic Animal Reproduction (ESDAR), Aug 2012, Dublin, Ireland, United Kingdom

Communication dans un congrès hal-02747591v1

Heating milk proteins impacts interface protein adsorption and texture of emulsions: a way to innovative textures

Claire Surel , Alain Riaublanc , Catherine Garnier , Marc Anton

Meeting of working Group Medicago sativa, May 2012, Budapest, Hungary

Communication dans un congrès hal-02802756v1

Egg yolk processing : Impact on physical and nutritional functionalities. Innovation in Egg Utilization Research and Development

Marc Anton

Banff Egg 2012 forum, Mar 2012, Banff, Canada

Communication dans un congrès hal-02749744v1

Freezing stallion semen: trial of an extender made with low density lipoproteins (LDL) from chicken egg yolk

D. Moreno Garcia , D. Bencharif , L. Amirat-Briand , S. Destrumelle , E. Schmitt et al.

6. International Symposium on Stallion Reproduction ISSR, Sep 2012, Vienne, Austria

Communication dans un congrès hal-02744857v1

Specificities of egg yolk in relation with applications and process.

Marc Anton , Valerie Beaumal , Elisabeth David Briand

Science and technology of Food Emulsions, SCI. Londres, GBR., Jun 2012, Londres, United Kingdom

Communication dans un congrès hal-02747539v1

Emulsion and interface of dispersed lipids under gastrointestinal tract conditions

Judith Araceli Piermaria , Elisabeth David Briand , Valerie Beaumal , Sebastien Marze , Maria Christina Añon et al.

6. Jornadas Internacionales de Proteinas y Coloides Alimentarios, Universidad de Buenos Aires. Buenos Aires, ARG., Jul 2011, Buenos Aires, Argentina

Communication dans un congrès hal-02803887v1

Suivi de la digestion in vitro de lipides riches en acides gras n-3 par RMN, DWS et tensiométrie

Sebastien Marze , Loic Foucat , Marc Anton

Devenir de l'aliment dans le tube digestif - MODALTUB 2011, Nov 2011, Paris, France

Communication dans un congrès hal-02808356v1

Profil de sensibilisation aux protéines d'oeuf et prédiction de la tolérance

Marc Anton , Chantal C. Brossard , M. Drouet , Sandrine Legoué-Morillon , Evelyne Paty et al.

7. Congrès Francophone d’Allergologie, Apr 2015, Paris, France

Communication dans un congrès hal-02809143v1

Preliminary results of bull semen fertility after cryopreservation with low density lipoproteins (LDL) extender

L. Amirat-Briand , D. Bencharif , O. Vera-Munoz , S. Pineau , S. Desherces et al.

14. Annual Conference of the European Society for Domestic Animal Reproduction and 22. Annual Meeting of EU-AI-Vets, Sep 2010, Eger, Hungary

Communication dans un congrès hal-02754037v1

Are artificial insemination centres ready to replace egg yolk by low density lipoproteins (LDL) in extenders for bull semen cryopreservation? : recent results review

L. Amirat-Briand , D. Bencharif , O. Vera-Munoz , Marc Anton , E. Schmidt et al.

14. Annual Conference of the European Society for Domestic Animal Reproduction and 22. Annual Meeting of EU-AI-Vets, Sep 2010, Eger, Hungary. ⟨10.1111/j.1439-0531.2010.01654_3.x⟩

Communication dans un congrès hal-02756372v1

Model dairy dessert enriched in polyunsaturated fatty acids : structure, oxidation and bioaccessibility

Claire Surel , Alain Riaublanc , Catherine Garnier , Marc Anton

Biopolymères 2010, Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Dec 2010, Le Croisic, France

Communication dans un congrès hal-02812084v1

The effect of semen dilution to low-sperm number dose on motility and functionality of cryopreserved bovine spermatozoa using LDL (Low Density Lipoproteins) extender: comparison to Triladyl (R) and Bioxcell (R)

O. Vera-Munoz , L. Briand , T. Diaz , L. Vasquez , J. Bencharif et al.

16. International Congress on Animal Reproduction (ICAR), Jul 2008, Budapest, Hungary. ⟨10.1111/j.1439-0531.2009.01488_1.x⟩

Communication dans un congrès istex hal-02753881v1

Distribution of fluorochemicals in the compartments of dispersed systems

Sylvie Durand , Bruno Veyrand , Marie-Hélène Ropers , Philippe Marchand , Marc Anton et al.

Food colloids 2008 creating structure, delivering functionality. 12. Food colloids conference, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Apr 2008, Le Mans, France. 1 p

Communication dans un congrès hal-02752575v1

Emulsification des bases laitières à foisonner par membrane : un procédé économe en énergie

Serge Bérot , Marc Anton , Alain Riaublanc , Anne Desrumaux , M. Labbafi et al.

COFrRoCA 2006. 4. Colloque Franco-Roumain de Chimie Appliquée, Jun 2006, Clermond-Ferrand, France

Communication dans un congrès hal-02814694v1

Bioactive egg components and their potential uses

Marc Anton , Francoise Nau , Yves Nys

11. European Symposium on the Quality of Eggs and Egg Products, May 2006, Doorwerth, Netherlands

Communication dans un congrès hal-01453972v1

Bioactive egg components and their potential uses

Marc Anton , F. Nau , Yves Y. Nys

11. European Symposium on the Quality of Eggs and Egg Products, May 2005, Doowerth, Netherlands

Communication dans un congrès hal-02760882v1

Impact des cristaux de matière grasse sur la capacité à foisonner d`émulsions laitières

F. Dalizon , Perla Relkin , François Mariette , Marc Anton , A. Riaublanc

16èmes Rencontre scientifiques et technologiques des industries alimentaires, Nov 2004, Nantes, France. pp.1

Communication dans un congrès hal-02583721v1

Les émulsions alimentaires : quelles protéines pour quelles propriétés ?

Marc Anton , Alain Riaublanc

Euroforum, Oct 2000, Paris, France

Communication dans un congrès hal-02764775v1

Functional properties of hen egg yolk constituents

Marc Anton

8. European Symposium on the Quality of Eggs and Egg Product, Sep 1999, Bologne, Italy. pp.375-379

Communication dans un congrès hal-02840022v1

Propriétés émulsifiantes et traitements thermiques de fractions du jaune d'oeuf : granules et plasma

Marc Anton , M. Le Denmat , Gilles Gandemer

3. Journées de la Recherche Avicole, Mar 1999, St-Malo, France. pp.463-466

Communication dans un congrès hal-02834842v1

Lipoprotéines et lipides du jaune d'oeuf de poule

Marc Anton

Journées Chevreul, Nov 1996, Nantes, France

Communication dans un congrès hal-02765994v1

Lipoprotéines et lipides du jaune d'oeuf de poule

Marc Anton

Conférence Chevreul, Nov 1996, Nantes, France

Communication dans un congrès hal-02764839v1

Composition, solubility and emulsifying properties of granules fractionated from hen egg yolk

Marc Anton , Gilles Gandemer

6. European Symposium, Sep 1995, Zaragoza, Spain

Communication dans un congrès hal-02776257v1

Composition, solubility and emulsifying properties of granules fractionated from hen egg yolk

Marc Anton , Gilles Gandemer

6. European Symposium on the Quality of Eggs and Egg Products, Sep 1995, Zaragoza, Spain

Communication dans un congrès hal-02773129v1

Etudes des relations oxydatives entre les lipides membranaires et la myoglobine in vitro

Marc Anton , C. Salgues , Philippe Gatellier , Michel Renerre

8.Journées d'Etude "Sciences des Aliments" de l'Association Française de Nutrition: Comportement alimentaire, nutrition, technologie, fonctionalité, Nov 1991, Quimper, France

Communication dans un congrès hal-02852281v1

Relationships between myoglobin and microsomal lipid oxidation. Influence of muscle type and time post-mortem

Marc Anton , Philippe Gatellier , Michel Renerre

39. International Congress of Meat Science and Technology, Jul 1993, Calgary, Canada

Communication dans un congrès hal-02778149v1

Relationships between lipid oxidation, antioxidant enzyme activities and colour stability in raw beef during storage

Philippe Gatellier , Marc Anton , F. Chraiti , Michel Renerre

38. International Congress, Aug 1992, Clermont-Ferrand, France

Communication dans un congrès hal-02774784v1

Non-enzymatic catalysis of microsomal lipid peroxidation by activated -MetMb. Detection of myoglobin-derived radicals by optical and ESR spectroscopy

Marc Anton , Philippe Gatellier , Michel Renerre

38. International Congress of Meat Science and Technology, Aug 1992, Clermont-Ferrand, France

Communication dans un congrès hal-02771917v1

Microsomal lipid peroxidation in relation with oxidation of bovine myoglobin

Marc Anton , Philippe Gatellier , Michel Renerre

37. International Congress of Meat Science and Technology, Sep 1991, Kulmbach, Germany

Communication dans un congrès hal-02777106v1

Influence de l'environnement lipidique sur l'autoxydation de la myoglobine bovine. I. Roles des microsomes

Marc Anton , Philippe Gatellier , Michel Renerre

5. Journees Recherches Viande : Composition des Viandes, Oct 1990, Paris, France

Communication dans un congrès hal-02848000v1

In vitro protein digestibility of rubisco-enriched wheat doughs

Valérie Micard , Maude Ducrocq , Adeline Boire , Claire Bourlieu-Lacanal , Marie-Hélène Morel et al.

IUNS-ICN 2025, Aug 2025, Paris, France

Poster de conférence hal-05298962v1

Rubisco-enriched wheat doughs: in vitro protein digestibility

Maude Ducrocq , Adeline Boire , Claire Bourlieu-Lacanal , Marie-Hélène Morel , Marc Anton et al.

21. ICC Conference, Sep 2025, Vienna, Austria

Poster de conférence hal-05299482v1

In vitro protein digestibility of rubisco-enriched wheat doughs

Maude Ducrocq , Adeline Boire , Claire Bourlieu-Lacanal , Cecile Barron , Agnieszka Nawrocka et al.

3. NIZO Plant Protein Functionality Conference, Oct 2024, Apeldoorn, Netherlands

Poster de conférence hal-04757135v1

Rubisco enriched wheat dough: from mechanical properties to protein reactivity

Maude Ducrocq , Adeline Boire , Marc Anton , Marie-Hélène Morel , Valérie Micard

8. International Symposium on Food Rheology and Structure, Jun 2019, Zürich, Switzerland

Poster de conférence hal-04798176v1

Involvement of raw and heated egg yolk in children food allergy to egg

Chantal Brossard , Fabienne Rancé , Anne Juchet , M. Drouet , Evelyne Paty et al.

International Egg Symposium, Oct 2018, Kyoto, Japan. , 2018

Poster de conférence hal-01901470v1

Projet BILAG : une bibliométrie de la littérature scientifique mondiale sur les légumineuses à graines pour comprendre la dynamique de la recherche sur ces espèces

Marie-Benoît Magrini , Gaël Plumecocq , Matteo Lascialfari , Hugues Leiser , Dominique Millot et al.

2. Rencontres Francophones sur les Légumineuses - RFL#2, Sep 2018, Toulouse, France. 2018

Poster de conférence hal-02154415v1

Dynamiques des connaissances et des innovations dans les sciences alimentaires sur les légumineuses : une analyse mondiale des publications scientifiques

Matteo Lascialfari , Marc Anton , Colette Larre , Christophe Nguyen-The , Valérie Micard et al.

2e Rencontres francophones sur les légumineuses (RFL 2018), Oct 2018, Toulouse, France. pp.0, 2018

Poster de conférence hal-02191782v1

Pois, fèverole, lupin, soja pour l’alimentation humaine : quelle place dans la littérature scientifique mondiale ?

Noëmie Simon , Nathalie Roudier , Matteo Lascialfari , Christine Bouley , Marc Anton et al.

2. Rencontres Francophones sur les Légumineuses - RFL#2, Sep 2018, Toulouse, France. 2018

Poster de conférence hal-02154416v1

GFL Groupe Filières Légumineuses

Marie Josephe Amiot-Carlin , Stephane Walrand , Marc Anton , Adeline Boire , Alain Baranger et al.

2. Rencontres Francophones sur les Légumineuses - RFL#2, Oct 2018, Toulouse, France. , 2018

Poster de conférence hal-02789055v1

Heat treatments applied to egg product have a rather low impact on in vivo allergenicity, despite significant changes in protein digestibility and antigenicity

Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Maryvonne Pasco , Angélique Gillard , Nuttinee Musikaphun et al.

International Egg Symposium, Oct 2018, Kyoto, Japan. , 2018

Poster de conférence hal-01901473v1

Modulation de la texture de systèmes modèles émulsifiés et acidifiés par addition d'agrégats de protéines laitières

Perrine Gelebart , Alain Riaublanc , Marie-Hélène Famelart , Marc Anton , Catherine Garnier

Journée PROFIL - La plasticité des protéines du lait : un atout majeur pour concevoir des assemblages fonctionnels, Sep 2017, Rennes, France. 2017

Poster de conférence hal-02198138v1

Spontaneous self-assembly of collagen is modulated by age ad drying process

Vincenza Ferraro , Marc Anton , Véronique Santé-Lhoutellier

16. Food Hydrocolloids, 2016, Wageningem, Netherlands. 2016

Poster de conférence hal-02739310v1

Creation of textured dairy emulsions by connecting oil droplets through whey protein aggregates

Thibault Loiseleux , Catherine Garnier , Thomas Croguennec , Valerie Beaumal , Camille Jonchere et al.

16. Food Colloids Conference, Apr 2016, Wageningen, Netherlands. , 2016

Poster de conférence hal-01305338v1

Characterization of milk protein aggregates as a function of casein micelles/whey proteins ratio by Asymmetrical Flow Field Flow Fractionation (AF4) coupled with Multiangle Laser Light Scattering (MALLS)

Thibault Loiseleux , Agnès Rolland-Sabaté , Thomas Croguennec , Catherine Garnier , Sophie Guilois-Dubois et al.

Association francophone des techniques separatives (AFSEP), Jun 2016, Nantes, France. 2016

Poster de conférence hal-02742435v1

Bioavailability of dietary omega-3 DHA and lutein for the retina: results from a preclinical study in mini-pigs with encapsulated nutrients

Lionel Brétillon , Narjès Babchia , Oscar Castellani , Christophe Del'Homme , Stéphane Grégoire et al.

Annual meeting of the Association-for-Research-in-Vision-and-Ophthalmology (ARVO), May 2015, Denver, United States. Association for Research in Vision and Ophthalmology, Investigative Ophthalmology and Visual Science, 56 (7), 1 p., 2015, Investigative Ophthalmology & Visual Science

Poster de conférence hal-01243325v1

Modeling the effects of emulsion coalescence and oil composition on in vitro digestion kinetics and fatty acid bioaccessibility (poster)

Thuy Minh Giang , Sebastien Gaucel , Pierre Brestaz , Marc Anton , Anne Meynier et al.

DOF - 6th International symposium on Delivery of Functionality in Complex Food Systems, 2015, Paris, France. 2015

Poster de conférence hal-01598167v1

Effect of High Pressure on the Digestibility of Unabsorbed Proteins Surrounding Soybean Oleosomes

D. Maurer , E. Mcallister , M. Lamballerie , Elisabeth David Briand , Marc Anton et al.

8. International Conference on High Pressure Bioscience and Biotechnology, Jul 2014, Nantes, France. 2014

Poster de conférence hal-02739017v1

How to control the foam stability by the molar ratio between Myristic Acid and Choline?

Audrey Arnould , Adrián A. Pérez , Marc Anton , Anne-Laure Fameau

Biopolymers 2013 : Biopolymer Assemblies for Material Design, Dec 2013, Nantes, France. 2013

Poster de conférence hal-02746997v1

Modelling the formation of the lipid droplet interface and networks during an emulsion of a milk gel.

Julie Foucquier , Sebastien Gaucel , Claire Surel , Alain Riaublanc , Marc Anton et al.

11. International Hydrocolloids Conference Biofunctionality and Technobiofunctionality of Hydrocolloids, May 2012, Indianapolis, United States. 2012

Poster de conférence hal-01195488v1

Encapsulation of w-3 polyunsaturated fatty acids and carotenoids by submicron emulsion powder

Oscar Francisco Castellani , Claude Genot , Marc Anton

102. AOCS annual meeting., May 2011, Cincinnati, United States. 2011

Poster de conférence hal-02803276v1

Assessement of the nutritional quality of egg proteins in humans using intrinsic and uniformly doubly [15N]-[13C]- labelling

Claire C. Fromentin , Claire Gaudichon , Jean-Noel J.-N. Thibault , Marc Anton , Daniel D. Tomé et al.

International Symposium: Dietary Protein for Human Health, Mar 2011, Auckland, New Zealand. Palmerston North Historical Society, 2011, 124 p., 2011, Symposium Proceedings: International Symposium Dietary Protein for Human Health 2011: Skycity Convention Centre, Auckland, New Zealand, 27-30 March 2011

Poster de conférence hal-02747624v1

Effect of processing conditions on functional properties of spray-dried whole- and egg yolk powders

Cécile Rannou , Carole Prost , Catherine Loisel , Christelle Le Borgne Costiou , Marc Anton et al.

Biopolymères 2010 – Matrices alimentaires: Construction, deconstruction, proprieties sensorielles et nutritionnelles, Dec 2010, Le Croisic, France

Poster de conférence hal-02053920v1

Profil de sensibilisation aux protéines d'œuf et prédiction de la tolérance

Chantal C. Brossard , Fabienne Rance , Martine Drouet , Sandrine Legoué-Morillon , Evelyne Paty et al.

Rencontres de la recherche en santé dans le Grand Ouest, May 2010, Nantes, France. 1 p., 2010

Poster de conférence hal-02823884v1

Amaranth Protein Isolates at the Air-Water Interface

Augustin Balontrade , Marie-Hélène Ropers , Christian Schwieger , A. Scilingo , M.C. Anon et al.

13. Congrès international sur les films moléculaires organisés LB13, Jul 2010, Laval, Canada. 2010

Poster de conférence hal-02814169v1

Iron-egg-yolk phosvitin interaction : effect of protein interfacial adsorption

O. Castellani , Corinne Belhomme , E. David-Briand , C. Guerin-Dubiard , Marc Anton

Food Colloids Congress, 2004, Leeds, United Kingdom. 1 p., 2004

Poster de conférence hal-02829071v1

Adsorption of egg yolk LDL at air-water and oil-water interfaces : respective effects of apoproteins and phospholipids

Helga Sirvente , Stephanie Dauphas , Valerie Beaumal , Alain Riaublanc , Marc Anton

Food Colloids Congress, 2004, Leeds, United Kingdom. 1 p., 2004

Poster de conférence hal-02828766v1

Supramolecular organisations of beta-casein : Effect on the interfacial properties

Stephanie Dauphas , N. Mouhous-Riou , Brigitte Metro , Alan Mackie , Peter James Wilde et al.

Food Colloids Congress, 2004, Leeds, United Kingdom. 1 p., 2004

Poster de conférence hal-02831251v1

Stability and rheology of high-pressure treated oil-in-water emulsions prepared with egg yolk

Marc Anton , N. Chapleau , M. de Lamballerie-Anton

Food Colloids 2000. Fundamentals of formulation, Apr 2000, Postdam, Netherlands. 1 p., 2000

Poster de conférence hal-02840311v1

Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions

M. Le Denmat , Marc Anton , Valerie Beaumal , Gilles Gandemer

Food Colloids 2000. Fundamentals of formulation, Apr 2000, Postdam, Netherlands. 1 p., 2000

Poster de conférence hal-02839794v1

Characterisation of the interface of oil-in-water emulsions prepared with hen egg yolk at different pH and NaCl concentrations : relation with emulsion stability

M. Le Denmat , Marc Anton , Valerie Beaumal , Gilles Gandemer

8. European Symposium on the Quality of Eggs and Egg Products, Sep 1999, Bologne, Italy. 1 p., 1999

Poster de conférence hal-02836077v1

Composition of plasma from hen and quail egg yolk : application to the cryopreservation of Poitou Jackass Sperm

Marc Anton , A. Trimeche , G. Chatagnon , Gilles Gandemer , D. Tainturier

34. Annual Meeting of the Society for Cryobiology, 1997, Barcelona, Spain. 1 p., 1997

Poster de conférence hal-02836366v1

Presentation of the Ovoproduct Matrix

Marc Anton , Francoise Nau , Valérie Lechevalier-Datin , Anne Meynier

Alteration of Ovoproducts, ISTE Editions, 302 p., 2018, 9781785482717. ⟨10.1016/B978-1-78548-271-7.50001-8⟩

Chapitre d'ouvrage hal-01861722v1

From Eggs to Egg Products

Marc Anton , Francoise Nau , Romain Jeantet

Handbook of Food Science and Technology 3, 3, ISTE Ltd, 421 p., 2016, Food Science and Technology, 978-1-84821-934-2

Chapitre d'ouvrage hal-01349151v1

La mayonnaise, une histoire d'assemblages

Marc Anton , Helga Sirvente

Science culinaire : Matière, procédés, dégustation, Editions Belin, 400 p., 2014, Echelles, 978-2-7011-7533-1

Chapitre d'ouvrage hal-02800407v1

La matrice alimentaire : définition, classification et caractérisation

Guy G. Della Valle , Isabelle I. Souchon , Marc Anton

Structure des aliments et effets nutritionnels, Editions Quae, 470 p., 2013, 9782759220120

Chapitre d'ouvrage hal-02803058v1

Les émulsions et les mousses à base d'oeufs

Marc Anton , Valérie Lechevalier-Datin , Francoise Nau

Emulsions laitières et Foisonnement, Lavoisier, 482 p., 2013, 978-2-7462-3203-7

Chapitre d'ouvrage hal-01209478v1

Processed egg products

Valérie Lechevalier-Datin , Thomas Croguennec , Marc Anton , Francoise Nau

Improving the safety and quality of eggs and egg products Volume 1: Egg chemistry, production and consumption, 213, Woodhead Publishing Ltd, 2011, Woodhead Publishing in Food Science, Technology and Nutrition, 978-1-84569-754-9

Chapitre d'ouvrage hal-01454198v1

Bioactive fractions of eggs for human and animal health

Marc Anton , Francoise Nau , Catherine Guérin-Dubiard

Improving the safety and quality of eggs and egg products Volume 2 : Egg safety and nutritional quality, 214, Woodhead Publishing Ltd, 2011, Woodhead Publishing in Food Science, Technology and Nutrition, 978-0-85709-072-0

Chapitre d'ouvrage hal-01454195v1

Composition de l'oeuf

Catherine Guérin-Dubiard , Marc Anton , Joël Gautron , Yves Y. Nys , Francoise Nau

Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, Tec et Doc, 2010, Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3

Chapitre d'ouvrage hal-02822901v1

L'oeuf ingrédient alimentaire

Valérie Lechevalier-Datin , Thomas Croguennec , Marc Anton , Yann Desfougeres

Science et technologie de l'oeuf et des ovoproduits de l'oeuf aux ovoproduits, 2, Editions Tec & Doc Lavoisier, 555 p., 2010, Collection Sciences et Techniques Agroalimentaires, 978-2743012243

Chapitre d'ouvrage hal-01454418v1

Egg proteins

Valérie Lechevalier-Datin , Marc Anton , Francoise Nau

Handbook of hydrocolloids, 173 (2. édition), CRC press, 948 p., 2009, Woodhead Publishing in Food Science, Technology and Nutrition, 978-1-4398-0820-7

Chapitre d'ouvrage hal-01454417v1