Marie-Hélène Famelart
Publications
Publications
Viscoelastic properties of lactoferrin/ β-lactoglobulin coacervates studied by rheology and micro rheologyAERC 2024 - The Annual European Rheology Conference, Apr 2024, Leeds, United Kingdom |
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Complex coacervation in heteroprotein systems: formation mechanism, rheology, and potential applications.10èmes Rencontres Biologie-Physique du Grand Ouest, Unités de recherche du grand ouest qui développent des activités à l’interface Biologie – Physique et appartenant aux universités, INRAE, CNRS et/ou INSERM, Jul 2024, Rennes, France |
Déterminants mécanistiques de l'évolution de la structure et des propriétés viscoélastiques des gels laitiers enzymatiquesColloque STELA Incontournable Lait, STELA, May 2024, Quebec (Canada), Canada |
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Rheology of acid cheese during its drainageThe XIXth Congress on Rheology (ICR), https://www.erasmus.gr/microsites/1221/committees, Jul 2023, Athènes, Greece |
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Les AMI, Assemblages MIcroniques de protéines sériquesBreizh CarnoTech: Journée chercheurs/entreprises Rencontrez l’excellence scientifique en région !, Valorial, Nov 2022, Rennes, France |
Insights into ionic strength-modulated complex coacervation between Lactoferrin/β-lactoglobulinRBPGO 9 : Les 9ièmes Rencontres de Biologie~Physique du Grand-Ouest 2022, Comité RBPGO, Jun 2022, Brest, France |
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Ionic strength and temperature effects on the rheological properties of Lactoferrin/β-lactoglobulin coacervates56ème Congrès du GFR, LGCGM, Université Rennes 1, INRAE stlo, Université Rennes 1, Oct 2022, Rennes, France |
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Rheological properties of mixed dispersions of milk serum proteins and casein micellesJournées Plénières du GDR SLAMM (Solliciter LA Matière Molle), CNRS, INRAE, Nov 2022, Roscoff, France |
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Heat treatment of concentrated milk protein system affect viscosity and enzymatic coagulation propertiesAnnual European Rheology Conference (AERC 2022), Apr 2022, Séville, Spain |
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Monitoring dairy protein aggregate structure allows to control the texture of emulsionsWUR Rheology Course, Emulsion Symposium, Graduate School VLAG, in co-operation with Physical chemistry and soft matter, and Physics and physical chemistry of foods, Wageningen University & Research, Sep 2021, Wageningen, Netherlands |
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Rheological properties of lactoferrin/β-lactoglobulin complex coacervates17èmes Journées de la Matière Condensée, la Division de Physique de la Matière Condensée de la Société Française de Physique, Aug 2021, Rennes Edition virtuelle, France |
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Rheological properties of the enzymatic casein gel: dependence with the ion distribution in casein micellesJournées Plénières du GDR SLAMM (Solliciter LA Matière Molle), CNRS. INRAE, Nov 2021, Biarritz, France |
Distinctive yielding of dilute colloidal gelLarge deformations GDR SLAMM workshop, CNRS,INRAE, Jun 2021, webinare, France |
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Rheological properties of lactoferrin /β-lactoglobulin complex coacervatesJournées scientifiques Ecole doctorale EGAAL, Yannick OUTREMAN, Professeur Agrocampus Ouest, Alain VIAN, Professeur Université d’Angers; Hervé PREVOST, Professeur Oniris Nantes; Annick CHAUVIN, Professeure Université Rennes 1, Jun 2021, Rennes édition virtuelle, France |
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Gelation of whey proteins at alkaline pHICR 2020 : 18th International congress on Rhéology, Dec 2020, Rio De Janeiro (Virtual Congress), France |
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Les protéines solubles du lait pour texturer les alimentsJournées Plénières du GDR SLAMM (Solliciter LA Matière Molle), Nov 2019, Roscoff, France |
Dry heating of beta-lactoglobulin generates microparticles: role of pH and lactoseEdible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France |
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Effet de la température sur les interactions et le comportement rhéologique de dispersions de micelles de caséines concentrées54.congrès annuel du Groupe Français de Rhéologie (GFR), Oct 2019, Montpellier, France |
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Comment la compétition pour l’adsorption à l’interface, entre protéines solubles et agrégées, permet de contrôler la texture des émulsions laitières54.congrès annuel du Groupe Français de Rhéologie (GFR), Oct 2019, Montpellier, France |
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Impact of low temperature on interactions and rheology of dense casein micelles dispersionsXX EuroFood Chem, Jun 2019, Porto, Portugal |
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Les protéines solubles du lait pour texturer les alimentsjournée scientifique "science des aliments et valorisation des bio-produits", Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Apr 2019, Rennes, France |
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Protein Interactions / assemblies and subsequent propertiesSTLOpendays, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Mar 2019, Rennes, France |
Acid-induced gel properties of an alginate-in-whey protein emulsionEdible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France |
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Connectivité des gouttes de matières grasse par des agrégats de protéiques et texturation des émulsions.Polymerix 2019, Jul 2019, Rennes, France |
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New insight on the formation of whey protein microbeads by a microfluidic system1. International Conference and exhibition on powder tecchnology INDONESIA (ICePTi) 2017, Aug 2017, Bandung, Indonesia. pp.030022, ⟨10.1063/1.5021215⟩ |
Des assemblages fonctionnels obtenus par étuvage de poudres laitièresXVIIe journée de l'animation transversale "glande mammaire, lait", Nov 2018, Rennes, France |
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How protein aggregates can modulate the texture of emulsified and acidified dairy model systems?3. Food structure and functionality forum symposium, Jun 2018, Montreal, Canada |
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Protein aggregates modulate the texture of emulsified and acidified dairy model systems17. Food Colloids Conference - Food Colloids 2018, Apr 2018, Leeds, United Kingdom |
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Modulation of the texture of emulsified and acidified model systems by the addition of protein aggregatesColloque Biopolymers 2017, Nov 2017, Nantes, France |
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An original way to produce functional particles by dry heating whey proteins10. NIZO Dairy Conference Innovations in Dairy Ingredients, Oct 2017, Papendal, Netherlands |
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Propriétés d’écoulement d’assemblages microniques produits par étuvage d’une poudre d’isolat de protéines sériques à pH alcalin52. Congrès du Groupe Français de Rhéologie, Oct 2017, Nice, France |
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Formation, structures and properties of whey protein aggregatesSéminaire Nutrition Infantile, Spectralys Innovation, Jun 2015, Paris, France |
Rheological properties of milk derived peptides in high-protein matricesThe 7. International Symposium on Food Rheology and Structure - ISFRS 2015, Jun 2015, Zurich, Switzerland |
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Two rheological methods to approach the gastric behavior of infant formulasThe 7. International Symposium on Food Rheology and Structure - ISFRS 2015, Jun 2015, Zurich, Switzerland |
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Formation, structure and properties of whey protein aggregates2.international Conference on Sustainable Agriculture and Food Security - A comprehensive approach, Oct 2015, Jatinangor, Indonesia |
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Formation, structure et propriétés des agrégats de protéinesWorkshop "structurationdes gels laitiers : addition d'(exo)polysaccharides, proteines d'origine végétale,..", Apr 2014, Paris, France |
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La structure des yaourts : des mélanges modèles pour révéler les rôles respectifs des particules de protéines sériques et des micelles de caséine48ème Congrès du GFR 2013 – session Rhéométrie & caractérisation, Oct 2013, Nantes, France |
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Multi-scale characterisation of in vitro and in vivo digested foods1st Food structures, Digestion & health conference, Mar 2012, Palmerston North, New Zealand |
Dry heating of whey proteins: Structures, Aggregation and Gelling properties5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo (FR), France |
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First assessment of diffusion coefficients in model cheese by Fluorescence Recovery after Photobleaching (FRAP) analysis.congrès annuel de l'American dairy science association (ADSA) et de l'American society of animal science (ASAS, Jul 2011, New Orleans (US), United States |
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Multi-scale characterization of in vitro and in vivo digested foods2nd Management Committee & Working Group Meetings of COST ACTION FA1005, Oct 2011, Le Croisic, France |
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On how heat-induced whey protein/κ-casein complexes affect interactions during the acid gelation of milkIDF Dairy Science and Technology Week 2010 - IDF Symposium on Science and Technology of Fermented Milk, Jun 2010, Tromsö, Norway |
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Ingénierie des nanostructures protéiques et propriétés rhéologiques des gels acides de lait45 iéme colloque du GFR Rhéologie des matériaux nanostructurés, Nov 2010, Lyon, France |
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Designing the heat-induced whey protein complexes: a key to engineer the interactions in acid milk gelsIDF World Dairy Summit, Nov 2010, Auckland, New Zealand |
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Effect of heat treatment on the formation of acid milk gel: a kinetic study using rheology and confocal microscopy5. International Symposium on Food Rheology and Structure, ISFRS 2009, Jun 2009, Zurick, Switzerland |
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Rheology and phase behavior of dense casein micelle dispersions5. International Symposium on Food Rheology and Structure, ISFRS 2009, Jun 2009, Zurich, Switzerland |
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Cellular and molecular imaging by confocal microscopyThird SMBBM International Congress of Biochemistry, Apr 2009, Marrakech, Morocco |
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Effect of heat treatment on the formation of acid milk gel: a kinetic study using rheology and confocal microscopyThe International Symposium on Food Rheology and Structure-ISFRS 2009-Zurich, Jun 2009, Switzerland |
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Effect of enriching milk with native micellar casein upon the quality and biological values of Kashkaval cheeseIUFoST 13th World Congress of Food Science and Technology, Sep 2006, Nantes, France |
Comprehensive study of acid gelation of heated milk with model protein systems3rd NIZO Dairy Conference, Jun 2004, Papendal, Netherlands |
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Obtention de gel par application de hautes pressions à un concentré de protéines de laitcongrès annuel du GFR, Oct 1997, Nantes, France |
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Microfiltration of sodium caseinate on ceramic membranes2nd International Conference on Inorganic Membranes, Jul 1991, Montpellier, France |
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MRI and TD-NMR to monitor and quantify the draining of acid milk gelsGERM, Jun 2025, Autrans, France. |
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Drainage of acid-rennet gels from preheated milkIDF Cheese Science & Technology Symposium, Jun 2024, Bergen, Norway. , 2024 |
WHAT FACTORS ARE RESPONSIBLE FOR THE LIMITATION OF THE DRAINAGE OF ACID-RENNET GEL ?IDF World Dairy Summit 2024, Oct 2024, Paris, France. |
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Rheological properties of Lactoferrin/β-Lactoglobulin Coacervateshttps://rbpgo10.journees.inrae.fr/. 10èmes Rencontres Biologie-Physique du Grand Ouest, Jul 2024, Rennes, France. , 2024 |
Draining of acid milk gels monitored by MRI and TD-NMR16th International Conference on the Applications of Magnetic Resonance in Food Science, Jun 2024, Foz Do Iguazu, Brazil. Proceedings of the International Conference on the Applications of Magnetic Resonance in Food Science (MR Food) |
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On the (Micro)Rheology of Lactoferrin/β-Lactoglobulin Coacervateshttps://foodcolloids2024.org/. 19th Food Colloids Conference, Apr 2024, Thessalonique, Greece. , 2024 |
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Design of an innovative technological route using fractal whey protein aggregates instead of texturising agents to create clean label dairy productshttps://www.icef14.com/en/committees/6. The 14th edition of the International Congress on Engineering and Food (ICEF14), Jul 2023, Nantes, France. , 2023 |
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Yielding properties of milk gels56ème Congrès du GFR, Oct 2022, Rennes, France. , 2022 |
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Deciphering the key parameters that influence the rheological properties of concentrated milk protein systems using a multifactorial approach56ème Congrès du GFR, Oct 2022, Rennes, France. , 2022 |
The rheological properties of rennet gels depend on the divalent cation distribution in the casein micelles.Journées scientifiques Ecole Doctorale EGAAL, Jun 2021, Rennes Edition virtuelle, France |
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Les propriétés rhéologiques des gels présure dépendent de la répartition des cations bivalents dans les micelles de caséineIDF International Cheese Science and Technology Symposium, Jun 2021, 100% virtual edition, France. , 2021 |
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Lactoferrin/β-lactoglobulin complex coacervates: rheological propertiesGenova Colloids 2021, Apr 2021, Edition virtuelle, Switzerland. |
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Property improvement of mixed dairy and plant-based yogurt alternatives using formulation and lactic acid bacteria co-culturesSFM Microbes 2021, Sep 2021, Nantes, France. , 2021 |
A multisensory approach to study texture and flavor perception in semi-solid food products13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom. , 2019 |
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Swelling of dry heated whey protein microparticles in different physicochemical conditionsEdible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France. , 2019 |
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A multisensory approach to study texture and flavour perception in low-fat yogurts32. EFFoST International Conference, Nov 2018, Nantes, France. , 2018 |
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Impact of whey protein aggregates on texture perception of low-fat set-type yogurts17. Food Colloids Conference - Food Colloids 2018, Apr 2018, Leeds, United Kingdom. , 2018 |
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Propriétés rhéologiques des coacervats de propriétés rhéologiques des coacervats de b-lactoglobuline et de lactoferrine utilisés pour l’encapsulation53ème Congrès National du Groupe Français de Rhéologie, Oct 2018, Brest, France. 2018 |
To what extent protein-flavour binding has an impact on flavour perception in low-fat yogurts?Eurosense, Sep 2018, Vérone, Italy. , 2018 |
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Improving texture perception in low-fat high-protein yogurts thanks to whey protein aggregates5. International Conference on Food Oral Processing, Jul 2018, Nottingham, United Kingdom. , 2018 |
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A multisensory approach to study texture and flavor perception in fat-free yogurts32nd EFFoST International Conference Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nov 2018, Nantes, France |
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Impact of whey protein aggregates on texture perception in yogurtsColloque Biopolymers 2017 (2017-11-29-2017-12-01) Nantes (FRA)., Nov 2017, Nantes, France. , 2017 |
Outstanding whey protein particules produced by dry heating10. NIZO Dairy Conference Innovations in Dairy Ingredients, Oct 2017, Papendal, Netherlands. , 2017 |
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Outstanding whey protein particles produced by dry heating7.International Colloids Conference, Jun 2017, Sitges, Spain. 2017 |
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An original way to produce functional particles by dry heating whey proteinsColloque Biopolymers 2017, Nov 2017, Nantes, France. , 2017 |
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Modulation de la texture de systèmes modèles émulsifiés et acidifiés par addition d'agrégats de protéines laitièresJournée PROFIL - La plasticité des protéines du lait : un atout majeur pour concevoir des assemblages fonctionnels, Sep 2017, Rennes, France. 2017 |
Rheological properties of milk derived peptides in high-protein matrices12th International Congress on Engineering and Food (ICEF12), Jun 2015, Québec, Canada. , 2015 |
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Rhéological properties of milk derived peptides in high-concentrated casein matricesIDF World Dairy Summit 2015, Sep 2015, Vilnius, Lithuania. , 2015 |
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Structure and rheological properties of casein micelles and whey protein aggregates acid gels6. Rencontres de Biologie Physique du Grand Ouest, Jun 2014, Le Mans, France. 2014 |
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PRA SEL « Réduction de la teneur en sel des aliments : une étude intégrée de la libération et de la perception du sel dans des aliments modèles et réels »Journée sur la capitalisation des données à l'aide d'ontologies, cas des gels laitiers, Nov 2014, Paris, France. , 2014 |
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Addition of citrate to casein micelles: Modifications of their physico-chemistry and acid gelation.Minerals & Dairy Products Symposium 2014, Feb 2014, Auckland, New Zealand. 2014 |
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Model mixtures evidence the respective roles of whey protein particles and casein micelles during the acid gelation of heated milkInsidefood Symposium 2013, Apr 2013, Leuven, Belgium. , 2013 |
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Comparative [i]in vitro[/i] dynamic digestion of powder/liquid infant formulas: characterization of structure, proteolysis and lipolysisFood Structures, Digestion and Health International Conference, Oct 2013, Melbourne, Australia. , 2013 |
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Comparative in vitro dynamic digestion of powder/liquid infant formulas: characterization of structure, proteolysis and lipolysis2 International Conference on Food Digestion, Mar 2013, Madrid, Spain. , 2013 |
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Engineering of heat-induced milk protein particles for acid gelsISFRS (6. International Symposium on Food Rhéologie and Structure), Apr 2012, Zurich, Switzerland. Peter Fisher, Erich J. Windhab, 2012 |
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Dry heating of whey proteins: Structures, Aggregation and Gelling properties5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo, France. , 2012 |
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Multi-scale characterization of the evolution of the food structure during digestionISFRS ( International symposium on food rheology and structure), Apr 2012, Zurich, Switzerland. , 2012 |
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Multi-scale characterization of the evolution of the food structure during digestion5.International Symposium on the Spray Dried Dairy Product, Jun 2012, SaintMalo, France. , 2012 |
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Agrégation protéique et propriétés gélifiantes et moussantes des protéines laitières ; Quoi de neuf sur le plan des connaissances ?Carrefours de l'innovation agronomique Colloque -Protéines laitières : aspects nutritionnels, Apr 2011, Rennes, France. 162 p., 2011 |
Ingénierie des nanoparticules protéiques et propriétés rhéologiques des gels acides laitiers5. Rencontres de Biologie-Physique du Grand Ouest, Jun 2011, Rennes, France. , 2011 |
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First assessment of diffusion coefficients in model cheese by Fluorescence Recovery after Photobleaching (FRAP) analysisADSA ASAS Joint Annual meeting, Jul 2011, nouvelle Orléans, United States. 2011 |
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Model cheese matrices: Characterizing their micro and macrostructure to study the migration of small solutes inside cheesesBiopolymères 2010, Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Dec 2010, Le Croisic, France. 2010 |
Casein micelles as sticky colloidal microgel particles24th Conference of the European Colloid and Interface Society ecis 2010, Sep 2010, Prague, Czech Republic. Springer Verlag, Progress in Colloid and Polymer Science, 138, 197 p., 2010, Progress in Colloid and Polymer Science |
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Modelling nisin diffusion in UF model cheeses regarding their compositionBiopolymères' 2010 Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Dec 2010, Le Croisic, France. , 2010 |
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Rheology and phase behavior of dense casein micelle dispersionsDe Gennes Discussion Conference Chamonix, Feb 2009, Chamonix, France. 2009 |
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Effect of heat treatment on the formation of acid milk gel: a kinetic study using rheology and confocal microscopy4. International Dairy Federation (IDF) Dairy Science and Technology Week, Apr 2009, Rennes, France. 2009 |
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Protein interactions in stirred yoghurtFood colloids 2008 : creating structure, delivering functionality, Apr 2008, Le Mans, France. 2008 |
Formation of whey protein/k-casein complexes in heated skim milk. Role of the casein micelle ?IDF World Dairy Summit, Sep 2007, Dublin, Ireland. 2007 |
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Rebodying of stirred yoghurt: protein interactionsIDF World Dairy Summit, Sep 2007, Dublin, Ireland. 2007 |
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La réactivité des agrégats de b-lactoglobuline peut-elle s’expliquer par l’exposition privilégiée de certains thiols ?3ème Rencontres Biologie Physique du Grand Ouest, Jun 2007, Batz-sur-mer, France. 2007 |
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Set and stirred acid milk gels through chemical or bacterial acidificationFIL-IDF, Symposioum on Scizentific and Technological challenges in fermented milk, May 2006, Sirmione, Italy. 2006 |
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Set and stirred acid milk gels through chemical or bacterial acidificationFood colloids 2006, Apr 2006, Montreux, Switzerland. 2006 |
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Comparison of set or stirred acid gels fermented at 42°C and 30°CIUFoST 13th World Congress of Food Science and Technology, Sep 2006, Nantes, France. 2005 |
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pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2Confrence on food structure and food quality, Oct 2004, Cork, Ireland. 2004 |
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Structure and surface properties of soluble protein aggregates isolated from heated skim milkConference on Food structure and food quality, Oct 2004, cork, Ireland. 2004 |
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Structure development of soft cheese curd26 ème congrès international de laiterie, Sep 2002, Paris, France. 2002 |
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Physico-chemical changes during acidification by a yoghurt starter of heat-treated milk26 ème congrès international de laiterie, Sep 2002, Paris, France. 2002 |
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The structure of casein in heated suspensions affects the acid gelification of milkFIL-IDF "Fermented milk", Jun 2002, Kolding, Denmark. 2002 |
Measure of stretchability of Emmental cheese25th International Dairy Congress, Sep 1998, Aarhus, Denmark. 1998 |
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pH, whey content and temperature of skim milk modify the effect of homogenisation on its coagulation properties25th International Dairy Congress, Sep 1998, Aarhus, Denmark. 1998 |
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Study of the relationships between homogenization of standardized milk and milk fat and meltability and stretchability of Emmental cheese25 th Congrès FIL/IDF, Sep 1998, Aarhus, Denmark. 1998 |
Casein micelle dispersion into water, NaCl and CaCl2 : physicochemical characteristics of micelles and rennet coagulationcaseins and caseinates, structure, interactions, networks, May 1997, Ayr, United Kingdom. 1997 |
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Combined effects of temperature and high pressure treatments on physicochemical characteristics of skim milkMilk proteins, structures and function, Mar 1996, Wadahl, Norway. 1996 |
chapitre 3 - Les yaourts et laits fermentésISTE editions Ltd. Lait et produits laitiers quelques défis pour l'industrie laitière, 1ère éditon, ISTE editions Ltd, pp.87-189, 2025, Sciences Agronomie et Science des Aliments, Les filières alimentaires, domaine dirigé par Jack Legrand et Gilles Trystram, ISBN: 978-1-78948-171-6 |
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Enzymatic Gelation of Milk, Curd Draining and Cheese Yieldshttps://onlinelibrary.wiley.com/doi/10.1002/9781394312405.ch4. Milk and Dairy Products: Some Challenges for the Dairy Industry, 1st edition (1), Wiley-ISTE, 288p., 2024, 9781789451719. ⟨10.1002/9781394312405.ch4⟩ |
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Rheological Characterization of Butter Samples Using a Lubricated Squeezing FlowChristelle Lopez, Claude Genot, Alain Riaublanc. Multidimensional Characterization of Dietary Lipids, Springer-Verlag, pp 347-355, 2024, Methods and Protocols in Food Science, 978-1071637579. ⟨10.1007/978-1-0716-3758-6_25⟩ |
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Chapter 3- Yogurts and Fermented Milkshttps://onlinelibrary.wiley.com/doi/10.1002/9781394312405.ch3. Milk and Dairy Products: Some Challenges for the Dairy Industry, 1st edition, Wiley-ISTE 1st edition (19 Nov. 2024), 288p., 2024, Sciences Agronomy and Good Science Food Chains, 9781789451719. ⟨10.1002/9781394312405.ch3⟩ |
Powder properties and influencing factorsCécile Le Floch-Fouéré; Pierre Schuck; Gaëlle Tanguy; Luca Lanotte; Romain Jeantet. Drying in the Dairy IndustryFrom Established Technologies to Advanced Innovations, 1, CRC Press, 68 p., 2021, 9781351119504. ⟨10.1201/9781351119504-3⟩ |
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The Role of Proteins in the Development of Food StructureHandbook of Food Structure Development, RSC Publishing, 450p., 2020, Food Chemistry, Function and Analysis |
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RennetThe Oxford Companion to Cheese, Oxford University Press, 849 p., 2016, 9780199330881 |
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Adsorption of long chain sodium carboxylates on membrane materialsRécents progrès en génie des procédés, 6(22), Membrane preparation, fouling-emerging processes, Euromembrane 1992 323-328, 1992, Récents progrès en génie des procédés |
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Stabilized protein aggregate particles and process for the preparation of said particlesPatent n° : EP3384779 (A1) WO2018185192 (A1). 2018, 29p |
Des interactions plus fortes entre protéines pour des yaourts plus fermes2014, 24 p |
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Model cheese matrices: characterizing their micro- and macrostructure to study the migration of small solutes inside cheeses2010, non paginé |
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Les AMI, des assemblages microparticulaires pour substituer les agents de texture de nos aliments[Interne] Rapport N° 2019, 2019, 34 p |
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Compte rendu final du contrat de prestation N°30000221 entre la Société Bongrain-Gérard et l’INRA (UMR-STLO) « défauts de croute de fromages UF »[Rapport Technique] N°30000221, Société Bongrain-Gérard. 2008 |
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Version analytique brute de la prestation pour les fromageries Tessier “Cartographie et microscopie électronique de fromage” en novembre 2005[Rapport Technique] Fromagerie Tessier. 2005 |
Etude du comportement de Brevibacterium linens ATCC 9175 en fermenteur: influence des conditions de culture sur la croissance et le metabolisme du lactate et des acides aminesSciences du Vivant [q-bio]. Université Paris Sud - Paris 11, 1986. Français. ⟨NNT : ⟩ |