Marc ANTON

Publications

Article dans une revue (128)

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 Antonet 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 Nawrockaet 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 Antonet al. Food Research International, 2024, 187, pp.114416. ⟨10.1016/j.foodres.2024.114416⟩ Article dans une revue hal-04638822v1
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-Jamaultet al. IAA La revue des industries agroalimentaires, 2023 Article dans une revue hal-04737488v1
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 Quéréet al. Foods, 2023, 12 (1), pp.211. ⟨10.3390/foods12010211⟩ Article dans une revue hal-03986058v1
Biochemical and physical–chemical characterisation of leaf proteins extracted from Cichorium endivia leaves Maude Ducrocq,Marie-Hélène Morel,Marc Anton,Valérie Micard,Sylvain Guyotet 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 Pilosofet 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 Chardotet 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 Bizienet 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 Chapoutotet 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 Amiotet 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. 2 Application to various oils and (pro)vitamins Thanh Hoang,Mélanie Nguyen,Marc Marquis,Sébastien Anton,Hoang Thanh Nguyenet al. Food Chemistry, 2019, 275, pp.661-667. ⟨10.1016/j.foodchem.2018.09.126⟩ Article dans une revue hal-03615445v1
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 Nguyenet al. Food Chemistry, 2019, 275, pp.523-529. ⟨10.1016/j.foodchem.2018.09.096⟩ Article dans une revue hal-03615437v1
Protein aggregates modulate the texture of emulsified and acidified acid milk gels Perrine Gelebart,Alain Riaublanc,Marie-Hélène Famelart,Camille Jonchere,Valerie Beaumalet al. Food Hydrocolloids, 2019, 93, pp.176-188. ⟨10.1016/j.foodhyd.2019.02.007⟩ Article dans une revue hal-02048856v1
Studying the real-time interplay between triglyceride digestion and lipophilic micronutrient bioaccessibility using droplet microfluidics. 2 application to various oils and (pro)vitamins Hoang Thanh Nguyen,Mélanie Marquis,Marc Anton,Sébastien Marze Food Chemistry, 2019, 275, pp.661-667. ⟨10.1016/j.foodchem.2018.09.126⟩ Article dans une revue hal-02627943v1
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
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-Duboiset al. Food Hydrocolloids, 2018, 74, pp.197-206. ⟨10.1016/j.foodhyd.2017.08.012⟩ Article dans une revue hal-01577106v1
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
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 Croguennecet 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
Pulses for Sustainability: Breaking Agriculture and Food Sectors Out of Lock-In Marie-Benoît Magrini,Marc Anton,Jean-Michel Chardigny,Gérard Duc,Michel Duruet 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 Antonet al. International Journal of Biological Macromolecules, 2017, 97, pp.55-66. ⟨10.1016/j.ijbiomac.2016.12.068⟩ Article dans une revue 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 Briandet al. Journal of Food Engineering, 2017, 195, pp.40-51. ⟨10.1016/j.jfoodeng.2016.09.022⟩ Article dans une revue hal-01454655v1
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 Briandet al. Journal of Food Engineering, 2017, 195, pp.137-149. ⟨10.1016/j.jfoodeng.2016.10.007⟩ Article dans une revue hal-01454657v1
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 Hellouet al. Revue Française de Socio-Economie, 2017, 18, pp.53-75 Article dans une revue (article de synthèse) hal-01708614v1
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. Kaidiet al. Research in Veterinary Science, 2016, 106, pp.66 - 73. ⟨10.1016/j.rvsc.2016.03.010⟩ Article dans une revue hal-02636147v1
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 Ducet al. Ecological Economics, 2016, 126, pp.152-162. ⟨10.1016/j.ecolecon.2016.03.024⟩ Article dans une revue istex hal-02635664v1
Dynamic modeling of in vitro lipid digestion: Individual fatty acid release and bioaccessibility kinetics Thuy Minh Giang,Sebastien Gaucel,Pierre Brestaz,Marc Anton,Anne Meynieret 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 Guillouet al. Animal Reproduction Science, 2016, 168, pp.100 - 109. ⟨10.1016/j.anireprosci.2016.02.032⟩ Article dans une revue istex hal-02638185v1
The &quot;sisters&quot; 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 hal-02638184v1
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-Ibarrolaet al. Colloids and Surfaces B: Biointerfaces, 2016, 140, pp.523 - 530. ⟨10.1016/j.colsurfb.2015.11.034⟩ Article dans une revue hal-02640762v1
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 Riaublancet 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
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 Cousinet 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
Pertes alimentaires dans la filière protéagineuse Gérard Duc,Marc Anton,Alain Baranger,Véronique Biarnès,Julia Buitinket 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,Sebastien Marze,Eila Jarvenpaa,Marc Anton,Rainer Huopalahti LWT - Food Science and Technology, 2015, 60 (2), pp.899-904. ⟨10.1016/j.lwt.2014.10.016⟩ Article dans une revue hal-02634426v1
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 Antonet 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 Borgneet 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 Garnieret 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 Guichardantet al. Food Chemistry, 2014, 153, pp.94-100. ⟨10.1016/j.foodchem.2013.12.028⟩ Article dans une revue istex hal-01209532v1
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. Desherceset al. Colloids and Surfaces B: Biointerfaces, 2013, 108, pp.246 - 254. ⟨10.1016/j.colsurfb.2013.02.040⟩ Article dans une revue hal-02646533v1
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
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 Ketelaereet al. World's Poultry Science Journal, 2013, 69, pp.414-429. ⟨10.1017/S0043933913000408⟩ Article dans une revue hal-01209455v1
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 Antonet 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 Antonet 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
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. Scilingoet 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 Fromentinet 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 Schmittet 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 Beaumalet 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 Guerreroet 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 Añónet al. Food Hydrocolloids, 2011, 25 (3), pp.389-397. ⟨10.1016/j.foodhyd.2010.07.005⟩ Article dans une revue istex hal-02644340v1
Interfacial and emulsifying behaviour of crayfish protein isolate Alberto Romero,Valerie Beaumal,Elisabeth David Briand,Felipe Cordobes,Marc Antonet 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
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 Desherceset al. Asian Journal of Andrology, 2011, 13 (2), pp.281 - 286. ⟨10.1038/aja.2010.84⟩ Article dans une revue hal-02651966v1
Interfacial and oil/water emulsions characterization of potato protein isolates Alberto Romero,Valerie Beaumal,Elisabeth David-Briand,Felipe Cordobes,Antonio Guerreroet 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 Antonet al. Theriogenology, 2011, 75 (1), pp.105-114. ⟨10.1016/j.theriogenology.2010.07.015⟩ Article dans une revue istex hal-01129472v1
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
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 Schmittet 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
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 Antonet 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
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. Thorinet 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
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
The Advantages of Combining Low-Density Lipoproteins with Glutamine for Cryopreservation of Canine Semen D. Bencharif,L. Amirat,Olivier Pascal,Marc Anton,E. Schmittet 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 Axeloset 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. Phillipset al. Food Hydrocolloids, 2010, 24 (2-3), pp.193-199. ⟨10.1016/j.foodhyd.2009.09.005⟩ Article dans une revue istex hal-02666451v1
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 Marchandet al. Food Hydrocolloids, 2009, 23 (4 sp), pp.1149-1155. ⟨10.1016/j.foodhyd.200810.001⟩ Article dans une revue hal-02654592v1
Gelation of soybean proteins induced by sequential high pressure and thermal treatments F. Speroni,Valerie Beaumal,Marie de Lamballerie,Marc Anton,M.C. Anonet al. Food Hydrocolloids, 2009, 23 (5), pp.1433-1442. ⟨10.1016/j.foodhyd.2008.11.008⟩ Article dans une revue istex hal-02664026v1
Release rate profiles of magnesium from multiple W O W emulsions M. Bonnet,Maud Cansell,A. Berkaoui,Marie-Hélène Ropers,Marc Antonet 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 Antonet al. Journal of Agricultural and Food Chemistry, 2008, 56 (23), pp.11217-11224. ⟨10.1021/jf802305b⟩ Article dans une revue istex hal-02660316v1
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 Lamballerieet al. Food Hydrocolloids, 2008, 22 (6), pp.1079-1089. ⟨10.1016/j.foodhyd.2007.05.018⟩ Article dans une revue istex hal-02666468v1
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
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. Tainturieret 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
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. Desherceset al. Theriogenology, 2008, 70 (9), pp.1478-1488. ⟨10.1016/j.theriogenology.2008.06.095⟩ Article dans une revue istex hal-02664339v1
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
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
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 Wildeet 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 Hammet 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 Wildeet 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
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
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
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
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
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
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
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. Labbafiet 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
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. Battutet al. Reproduction [Cambridge]. Supplement, 2005, 129, pp.535-543. ⟨10.1530/rep.1.00011⟩ Article dans une revue hal-02674829v1
Effect of high-pressure treatment on emulsifying properties of soybean proteins M.C. Puppo,F. Speroni,N. Chapleau,Marie de Lamballerie,M.C. Anonet al. Food Hydrocolloids, 2005, 19 (2), pp.289-296 Article dans une revue hal-02671337v1
Effect of the aggregation and sodium salt on emulsifying properties of egg yolk phosvitin O. Castellani,E. David-Briand,C. Guerin-Dubiard,Marc Anton Food Hydrocolloids, 2005, 19 (4), pp.769-776 Article dans une revue hal-02671518v1
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. Gravieret 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
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. Gravieret 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
Stabilisation des mousses émulsionnées laitières : substitution de la gélatine par des mélanges de polysaccharides Marc Anton,S. Vaslin,C. Valentini,C. Bréard,C. Georgeset 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
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. Battutet 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
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 Castellaniet al. Journal of Agricultural and Food Chemistry, 2005, 53 (14), pp.5719 -5725. ⟨10.1021/jf0502808⟩ Article dans une revue istex hal-02680907v1
The supramolecular organisation of beta-casein : effect on interfacial properties Stephanie Dauphas,N. Mouhous-Riou,Brigitte Metro,A.R. Mackie,P.J. Wildeet al. Food Hydrocolloids, 2005, 19 (3), pp.387-393 Article dans une revue hal-02678529v1
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
Physicochemical modifications of high-pressure-treated soybean protein isolates C. Puppo,N. Chapleau,F. Speroni,M. de Lamballerie-Anton,F. Michelet al. Journal of Agricultural and Food Chemistry, 2004, 52 (6), pp.1564-1571 Article dans une revue hal-02680050v1
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. Gerardet al. Theriogenology, 2004, 61 (5), pp.895-907. ⟨10.1016/S0093-691X(03)00259-0⟩ Article dans une revue istex hal-02674987v1
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
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
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-Briandet al. Food Chemistry, 2003, 83, pp.175-183 Article dans une revue hal-02672536v1
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
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
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
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
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
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
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
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
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
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
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, 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
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
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
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

Communication dans un congrès (68)

Fractions protéiques issues de légumineuses : jusqu'où faut-il les purifier ? Catherine Garnier,V. Beaumal,L. Ribourg-Birault,J. Davy,C. Jonchèreet 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 Dijket 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 Weberet 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 Antonet 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
Protein aggregates modulate the texture of emulsified and acidified dairy model systems Perrine Gelebart,Alain Riaublanc,Marie-Hélène Famelart,Camille Jonchere,Valerie Beaumalet al. 17. Food Colloids Conference - Food Colloids 2018, Apr 2018, Leeds, United Kingdom Communication dans un congrès hal-02198135v1
How protein aggregates can modulate the texture of emulsified and acidified dairy model systems? Perrine Gelebart,Alain Riaublanc,Marie-Hélène Famelart,Camille Jonchere,Valerie Beaumalet al. 3. Food structure and functionality forum symposium, Jun 2018, Montreal, Canada Communication dans un congrès hal-02198131v1
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
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
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 Jonchereet 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-Duboiset 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 Gouaret 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 Grégoireet 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
Les légumineuses à graines Marie-Benoît Magrini,Gérard Duc,Marie-Helene Jeuffroy,Jean-Michel Chardigny,Stephane Walrandet 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 Horet al. 1. Rencontres Francophones sur les Légumineuses (RFL1), May 2016, Dijon, France. 149 p Communication dans un congrès hal-02743081v1
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 Antonet al. 16. Food Colloids Conference, 2016, Wageningen, Netherlands Communication dans un congrès hal-01598162v1
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 Grégoireet 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 Tréléaet 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
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
Hydrostatic Pressure Improves Protein Solubility and Dispersion Stability of and Biotechnology Carlos Manassero,Marie de Lamballerie,C. Vaudagna,Marc Anton,F. Speroniet 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
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 Ducet 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 Meynieret 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
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
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
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
Revisiting egg yolk involvement in children food allergy to egg Chantal Brossard,F. Rancé,A. Juchet,M. Drouet,S. Legoué-Morillonet 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
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 Meynieret al. Biopolymers, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Dec 2013, Nantes, France Communication dans un congrès hal-01598175v1
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
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 Picqueet 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. Schmittet 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 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-Briandet 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
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 Briandet 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
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. Schmittet al. 6. International Symposium on Stallion Reproduction ISSR, Sep 2012, Vienne, Austria Communication dans un congrès hal-02744857v1
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
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 Añonet 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 Patyet 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. Desherceset 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. Schmidtet 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
Distribution of fluorochemicals in the compartments of dispersed systems Sylvie Durand,Bruno Veyrand,Marie-Hélène Ropers,Philippe Marchand,Marc Antonet 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
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. Bencharifet 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
Emulsification des bases laitières à foisonner par membrane : un procédé économe en énergie Serge Bérot,Marc Anton,Alain Riaublanc,Anne Desrumaux,M. Labbafiet 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

Poster de conférence (31)

In vitro protein digestibility of rubisco-enriched wheat doughs Valérie Micard,Maude Ducrocq,Adeline Boire,Claire Bourlieu-Lacanal,Marie-Hélène Morelet 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 Antonet 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 Nawrockaet 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 Patyet al. International Egg Symposium, Oct 2018, Kyoto, Japan. , 2018 Poster de conférence hal-01901470v1
Pois, fèverole, lupin, soja pour l’alimentation humaine : quelle place dans la littérature scientifique mondiale ? Noëmie Simon,Nathalie Roudier,Matteo Lascialfari,Christine Bouley,Marc Antonet al. 2. Rencontres Francophones sur les Légumineuses - RFL#2, Sep 2018, Toulouse, France. 2018 Poster de conférence hal-02154416v1
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 Micardet al. 2e Rencontres francophones sur les légumineuses (RFL 2018), Oct 2018, Toulouse, France. pp.0, 2018 Poster de conférence hal-02191782v1
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 Millotet al. 2. Rencontres Francophones sur les Légumineuses - RFL#2, Sep 2018, Toulouse, France. 2018 Poster de conférence hal-02154415v1
GFL Groupe Filières Légumineuses Marie Josephe Amiot-Carlin,Stephane Walrand,Marc Anton,Adeline Boire,Alain Barangeret 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 Musikaphunet 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
Creation of textured dairy emulsions by connecting oil droplets through whey protein aggregates Thibault Loiseleux,Catherine Garnier,Thomas Croguennec,Valerie Beaumal,Camille Jonchereet al. 16. Food Colloids Conference, Apr 2016, Wageningen, Netherlands. , 2016 Poster de conférence hal-01305338v1
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
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-Duboiset al. Association francophone des techniques separatives (AFSEP), Jun 2016, Nantes, France. 2016 Poster de conférence hal-02742435v1
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 Meynieret al. DOF - 6th International symposium on Delivery of Functionality in Complex Food Systems, 2015, Paris, France. 2015 Poster de conférence hal-01598167v1
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 Grégoireet 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
Effect of High Pressure on the Digestibility of Unabsorbed Proteins Surrounding Soybean Oleosomes D. Maurer,E. Mcallister,M. Lamballerie,Elisabeth David Briand,Marc Antonet 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 Antonet 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. Toméet 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 Antonet 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 Patyet 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. Anonet 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
Supramolecular organisations of beta-casein : Effect on the interfacial properties Stephanie Dauphas,N. Mouhous-Riou,Brigitte Metro,Alan Mackie,Peter James Wildeet al. Food Colloids Congress, 2004, Leeds, United Kingdom. 1 p., 2004 Poster de conférence hal-02831251v1
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
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

Chapitre d'ouvrage (16)

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
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
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
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
Egg compounds with antioxidant and mineral binding properties Marc Anton,Oscar Castellani,Catherine Guérin-Dubiard Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839 Chapitre d'ouvrage hal-01349146v1
Phosvitin Marc Anton,Oscar Castellani,Catherine Guérin-Dubiard Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839 Chapitre d'ouvrage hal-01349141v1
Extraction et caractérisation des protéines et des lipides du jaune d'oeuf de poule Marc Anton Pratiques scientifiques et maîtrise de l'environnement, Ecrin, 2004, Cahiers des Clubs CRIN, 978-2912154095 Chapitre d'ouvrage hal-02834081v1
Droplet flocculation and physical stability of oil-in-water emulsions prepared with hen egg yolk Marc Anton,Valerie Beaumal,Chantal Brossard,Genevieve Llamas,M. Le Denmat Food emulsions and dispersions, Research Signpost, 2002, 81-7736-102-3 Chapitre d'ouvrage hal-02827290v1
Emulsifying properties and adsorption behavior of egg yolk lipoproteins (LDL and HDL) in oil-in-water emulsions Vincent Martinet,Valerie Beaumal,Michèle Dalgalarrondo,Marc Anton Food emulsions and dispersions, Research Signpost, 2002, 81-7736-102-3 Chapitre d'ouvrage hal-02828108v1
Structure and functional properties of hen egg yolk constituents Marc Anton Recent Research Developments in Agricultural and Food Chemistry : Vol. 2, 1998 Chapitre d'ouvrage hal-02838267v1

Brevet (1)

Procédé pour la fabrication d'une émulsion sèche en poudre contenant au moins un principe actif lipophile et émulsion sèche obtenue par ce procédé Marc Anton,Claude Genot,Oscar Francisco Castellani,Lionel Brétillon,Jean-Michel Chardigny N° de brevet: WO 2014076432 A1. 2013, 45 p Brevet hal-02801593v1

Rapport (3)

A roadmap for mapping Food Science and Technology from scholarly publications on pulses Tristan Salord,Marie-Benoît Magrini,Guillaume Cabanac,Marie Josèphe Amiot Carlin,Marc Antonet al. INRAE. 2022, pp.1-44 Rapport hal-04373646v2
Document de synthèse du groupe de travail &quot;enjeux et questions de recherche sur protéines végétales communes entre les départements TRANSFORM & BAP Karine Gallardo,Marc Anton,Marie Bodinier,Adeline Boire,,Loïc Briandet al. [Rapport Technique] Inrae. 2021 Rapport (rapport d’expertise collective) hal-03563188v1
Fraction lipidique des ovoproduits : propriétés réactionnelles, fonctionnelles, sensorielles et nutritionnelles en réponse aux conditions de production. Marc Anton,Anne Meynier,Pierre Schuck,C. Loisel,Carole Prost [Contrat] Conseil Régional des Pays-de-la-Loire. 2011 Rapport (rapport contrat/projet) hal-02807189v1

Chapitre de rapport (1)

Emulsion composition and structure influence the in vitro digestion of triglycerides Sebastien Marze,Anne Meynier,Loic Foucat,Marc Anton 2014 Chapitre de rapport hal-02797640v1