Paulo Peres de Sa Peixoto Jr

Publications

Article dans une revue (30)

Effect of composition and processing method on physicochemical, structural, and rheological characteristics of milk and pea proteins hybrid gels Lucas Silva de Sousa,Laura Destro Rodrigues,Davide Odelli,Raiane Rodrigues da Silva,Gustavo Schäfer Nogueiraet al. Food Research International, 2026, 225, pp.118026. ⟨10.1016/j.foodres.2025.118026⟩ Article dans une revue hal-05435111v1
Impact of protein ratio and thermal treatment on the aggregation and rheological properties of high-concentrated milk and pea protein suspensions Luis Gustavo Lima Nascimento,Raiane Rodrigues da Silva,Davide Odelli,Amandine Descamps,Xavier Trivelliet al. Food Research International, 2025, 21 (15), pp.116024. ⟨10.1016/j.foodres.2025.116024⟩ Article dans une revue hal-05237707v1
Multi-scale organization and rheology of casein and pea protein mixed hydrogels formed by acidification: Effects of ratio and temperature Raiane Rodrigues da Silva,Davide Odelli,Amandine Descamps,Luisa Azevedo Scudeller,Bertrand Doumertet al. Food Research International, 2025, 209, pp.116242. ⟨10.1016/j.foodres.2025.116242⟩ Article dans une revue hal-05140442v1
Molecular structure and fluid properties of native and enzymatically cross-linked caseins after spray drying Angella Velazquez-Dominguez,Marie Hennetier,Marwan Abdallah,Manon Hiolle,Fréderic Violleauet al. Food Chemistry Advances, 2024, 6, pp.100879. ⟨10.1016/j.focha.2024.100879⟩ Article dans une revue hal-05237865v1
Effects of storage temperature on the solubility of cross-linked micellar casein powders Angella Velazquez Dominguez,Manon Hiolle,Marwan Abdallah,Amandine Descamps,Guillaume Delaplaceet al. Food Chemistry Advances, 2024, Food Chemistry Advances, 4, pp.100669. ⟨10.1016/j.focha.2024.100669⟩ Article dans une revue hal-04522426v1
Acid gelation of high-concentrated casein micelles and pea proteins mixed systems Luis Gustavo Lima Nascimento,Raiane Rodrigues da Silva,Davide Odelli,Bertrand Doumert,Evandro Martinset al. Food Research International, 2024, 196, pp.114982. ⟨10.1016/j.foodres.2024.114982⟩ Article dans une revue hal-05236517v1
Combination of Milk and Plant Proteins to Develop Novel Food Systems: What Are the Limits? Luis Gustavo Lima Nascimento,Davide Odelli,Antônio Fernandes de Carvalho,Evandro Martins,Guillaume Delaplaceet al. Foods, 2023, Foods, 1212, pp.2385. ⟨10.3390/foods12122385⟩ Article dans une revue hal-04361700v1
Transglutaminase cross-linking on dairy proteins: Functionalities, patents, and commercial uses Angella Velazquez Dominguez,Manon Hiolle,Marwan Abdallah,Guillaume Delaplace,Paulo Peres de Sa Peixoto Jr International Dairy Journal, 2023, International Dairy Journal, 143, pp.105688. ⟨10.1016/j.idairyj.2023.105688⟩ Article dans une revue (article de synthèse) hal-04447127v1
Assessment of structures in phosphocaseinate dispersions by A4F, NMR and SAXS: The impact of demineralization and heat treatment on viscosity Márcio Nogueira,Luisa Scudeler,Lucile Humblot,Bertrand Doumert,Marie Hennetieret al. Food Hydrocolloids, 2023, 137, pp.108366. ⟨10.1016/j.foodhyd.2022.108366⟩ Article dans une revue hal-03912927v1
High-intensity ultrasound treatment on casein: Pea mixed systems: Effect on gelling properties Luis Gustavo Lima Nascimento,Lucas Sales Queiroz,Heidi Olander Petersen,Rodolphe Marie,Naaman Francisco Nogueira Silvaet al. Food Chemistry, 2023, 422, pp.136178. ⟨10.1016/j.foodchem.2023.136178⟩ Article dans une revue hal-04234467v1
Influence of enzymatic cross-linking on the apparent viscosity and molecular characteristics of casein micelles at neutral and acidic pH Angella Velazquez-Dominguez,Marie Hennetier,Marwan Abdallah,Manon Hiolle,Fréderic Violleauet al. Food Hydrocolloids, 2023, 139, pp.108552. ⟨10.1016/j.foodhyd.2023.108552⟩ Article dans une revue hal-04232963v1
Sugar type matters in spray drying II: Glycation effects on physicochemical characteristics of aged lactose-hydrolyzed milk powder Tatiana Lopes Fialho,Luis Gustavo Lima Nascimento,Anne Moreau,Guillaume Delaplace,Evandro Martinset al. Food Structure, 2021, Food Structure, pp.100215. ⟨10.1016/j.foostr.2021.100215⟩ Article dans une revue hal-04361776v1
The heterogeneous substructure of casein micelles evidenced by SAXS and NMR in demineralized samples Márcio Nogueira,Lucile Humblot,Raghvendra Pratap Singh,Emilie Dieude-Fauvel,Bertrand Doumertet al. Food Hydrocolloids, 2021, 117, pp.106653. ⟨10.1016/j.foodhyd.2021.106653⟩ Article dans une revue hal-03341478v1
Multiscale quantitative characterization of demineralized casein micelles: How the partial excision of nano-clusters leads to the aggregation during rehydration Marcio Nogueira,Salma Ben-Harb,Marc Schmutz,Bertrand Doumert,Sarah Nasseret al. Food Hydrocolloids, 2020, 105, pp.105778. ⟨10.1016/j.foodhyd.2020.105778⟩ Article dans une revue hal-02915054v1
Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract Luis Gustavo Lima Nascimento,Federico Casanova,Naaman Francisco Nogueira Silva,Álvaro Viana Novaes de Carvalho Teixeira,Paolo de Sa Peixotoet al. Food Hydrocolloids, 2020, 106, pp.105872. ⟨10.1016/j.foodhyd.2020.105872⟩ Article dans une revue hal-02915053v1
Formation of beta-lactoglobulin aggregates from quite, Unfolded conformations upon heat aαctivation Paulo Peres de Sa Peixoto Junior,Xavier Trivelli,Christophe Andre,Anne Moreau,Guillaume Delaplace Langmuir, 2019, 35 (2), pp.446-452. ⟨10.1021/acs.langmuir.8b03459⟩ Article dans une revue hal-02617973v1
Sugar type matters in spray drying: Homogeneous distribution in milk powder favors repulsive interactions between proteins Tatiana Lopes Fialho,Marcio Henrique Nogueira,Anne Moreau,Guillaume Delaplace,Pierre Schucket al. Food Structure, 2019, 22, pp.100132. ⟨10.1016/j.foostr.2019.100132⟩ Article dans une revue hal-02625420v1
Storage of Micellar Casein Powders with and without Lactose: Consequences on Color, Solubility, and Chemical Modifications Sarah Nasser,Paulo de Sa Peixoto,Anne Moreau,Thomas Croguennec,Fabrice Brayet al. Journal of Agricultural and Food Chemistry, 2018, 66 (39), pp.10274 - 10282. ⟨10.1021/acs.jafc.7b06147⟩ Article dans une revue hal-01904494v1
Storage of Micellar Casein Powders with and without Lactose: Consequences on Color, Solubility, and Chemical Modifications Sarah Nasser,Paulo de Sa Peixoto,Anne Moreau,Thomas Croguennec,Fabrice Brayet al. Journal of Agricultural and Food Chemistry, 2018, 66 (39), pp.10274-10282. ⟨10.1021/acs.jafc.7b06147⟩ Article dans une revue hal-04394892v1
How High Concentrations of Proteins Stabilize the Amorphous State of Calcium Orthophosphate: A Solid-State Nuclear Magnetic Resonance (NMR) Study of the Casein Case Paulo Peres de Sa Peixoto Junior,Juliana Valle Costa Silva,Guillaume Laurent,Marc Schmutz,Daniel Thomaset al. Langmuir, 2017, 33 (5), pp.1256-1264. ⟨10.1021/acs.langmuir.6b04235⟩ Article dans une revue hal-01462797v1
Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics Sarah Nasser,Romain Jeantet,Paulo Peres de Sa Peixoto Junior,Gilles Ronse,Nicolas Nunset al. Journal of Food Engineering, 2017, 206, pp.57-66. ⟨10.1016/j.jfoodeng.2017.03.004⟩ Article dans une revue hal-01506665v1
Structure and Dynamics of Heteroprotein Coacervates P.D.S. Peixoto,G.M. Tavares,Thomas Croguennec,Aurélie Nicolas,P. Hamonet al. Langmuir, 2016, 32 (31), pp.7821-7828. ⟨10.1021/acs.langmuir.6b01015⟩ Article dans une revue hal-01367243v1
Diffusion and Partitioning of Macromolecules in Casein Microgels: Evidence for Size-Dependent Attractive Interactions in a Dense Protein System Paulo D. S. Peixoto,Antoine Bouchoux,Sébastien Huet,Marie-Noëlle Madec,Daniel Thomaset al. Langmuir, 2015, 31 (5), pp.1755-1765. ⟨10.1021/la503657u⟩ Article dans une revue hal-01116503v1
Recrystallized S-Layer Protein of a Probiotic Propionibacterium: Structural and Nanomechanical Changes upon Temperature or pH Shifts Probed by Solid-State NMR and AFM. Paulo de Sa Peixoto,Claire Roiland,Daniel Thomas,Valérie Briard-Bion,Rozenn Le Guellecet al. Langmuir, 2015, 31 (1), pp.199-208. ⟨10.1021/la503735z⟩ Article dans une revue hal-01116500v1
Solid-state NMR Study Reveals Collagen I Structural Modifications of Amino Acid Side Chains upon Fibrillogenesis Paulo de Sa Peixoto,Guillaume Laurent,Thierry Azais,Gervaise Mosser Journal of Biological Chemistry, 2013, 288 (11), pp.7528-7535. ⟨10.1074/jbc.M112.390146⟩ Article dans une revue hal-01461409v1
Achievement of cornea-like organizations in dense collagen I solutions: clues to the physico-chemistry of cornea morphogenesis Paulo de Sa Peixoto,Ariane Deniset-Besseau,Marc Schmutz,Anny Anglo,Corinne Illoulet al. Soft Matter, 2013, 9 (47), pp.11241-11248. ⟨10.1039/c3sm52097h⟩ Article dans une revue hal-00940724v1
Transport phenomena in a model cheese: The influence of the charge and shape of solutes on diffusion Juliana Valle Costa Silva,Paulo Peres de Sa Peixoto Junior,Sylvie Lortal,Juliane Floury Journal of Dairy Science, 2013, 96, pp.6186-6198. ⟨10.3168/jds.2013-6552⟩ Article dans une revue hal-01209480v1
Imaging and 3D morphological analysis of collagen fibrils Hellen Altendorf,Etienne Decencière,Dominique Jeulin,Paolo de Sa Peixoto,Ariane Deniset-Besseauet al. Journal of Microscopy, 2012, 247 (2), pp.161-175. ⟨10.1111/j.1365-2818.2012.03629.x⟩ Article dans une revue hal-00789405v1
Quantitative assessment of collagen i liquid crystal organizations: Role of ionic force and acidic solvent, and evidence of new phases Paulo de Sa Peixoto,Ariane Deniset-Besseau,Marie-Claire Schanne-Klein,Gervaise Mosser Soft Matter, 2011, 7 (23), pp.11203. ⟨10.1039/c1sm06076g⟩ Article dans une revue hal-00804597v1
Nonlinear optical imaging of lyotropic cholesteric liquid crystals. Ariane Deniset-Besseau,Paolo de Sa Peixoto,G. Mosser,Marie-Claire Schanne-Klein Optics Express, 2010, 18 (2), pp.1113-1121. ⟨10.1364/OE.18.001113⟩ Article dans une revue hal-00497888v1

Communication dans un congrès (17)

Relationship Between Nanostructure and Techno-Functional Properties of Milk and Alternative Protein Hydrogels and Powders Paulo.P.S. Peixoto Agriculture, Forestry and Horticulture World Conference, Oct 2025, Paris, France Communication dans un congrès hal-05314241v1
Guided microbial enzymatic catalysis for developing biocompatible, eco-friendly nanostructured Velazquez-Dominguez Angella,Hennetier Marie,Abdallah Marwan,Hiolle Manon,Violleau Frédéricet al. 21nd Edition of Global Conference on Catalysis, Chemical Engineering and Technology, Sep 2025, Valencia (Espagne), Spain Communication dans un congrès hal-05314157v1
Impact of spray-drying on the molecular structure of enzymatically cross-linked micellar casein Hiolle Manon,Velazquez Angella,Hennetier Marie,Violleau Frédéric,Guillaume Delaplaceet al. Symposium International de la Fédération Laitière, May 2025, Cork (Irlande), France Communication dans un congrès hal-05314134v1
Molecular Packing and Drug Stability: The Critical Role of Molecular organization in Stable protein rich Powders Paulo.P.S. Peixoto,Velazquez Angella,Hennetier Marie,Violleau Frédéric,Hiolle Manonet al. 14th World Gene Convention, Oct 2025, Nice, France Communication dans un congrès hal-05314215v1
Composition of B-lactoglobulin/lactoferrin heteroprotein coacervates Paulo Peres de Sa Peixoto Jr Matériaux 2022, Oct 2022, Lille, France Communication dans un congrès hal-04455357v1
Revealing the characteristics of Enzymatically Cross-linked Micellar Casein powders by Asymmetrical Field-Flow Fractionation and its colloidal properties Angella Velazquez-Dominguez,Marie Hennetier,Frédéric Violleau,Manon Hiolle,Guillaume Delaplaceet al. 2nd Edible Soft Matter congress, Jul 2022, Wageningen, Netherlands Communication dans un congrès hal-04455313v1
Revealing the characteristics of Enzymatically Cross-linked Micellar Casein powders by Asymmetrical Field-Flow Fractionation and its colloidal properties Angella Velazquez-Dominguez,Marie Hennetier,Frédéric Violleau,Manon Hiolle,Guillaume Delaplaceet al. 23rd Food Hydrocolloids, Oct 2022, Guelph, Canada Communication dans un congrès hal-04455376v1
A Study on the Structural Conformation of Enzymatic Cross-linked Caseins Particles in Neutral and Acidic Conditions Angella Velazquez Dominguez,Marie Hennetier,Frédéric Violleau,Manon Hiolle,Guillaume Delaplaceet al. Dairy Science and Technology Symposium 2022, Jun 2022, Online, Denmark Communication dans un congrès hal-04455378v1
How demineralization trigger internal structural modifications of the micelle?, Journée thématique « Les protéines sont-elles des colloïdes/polymères comme les autres ? S. Nasser,M Nogueira,Guillaume Delaplace,Paulo Peres de Sa Peixoto Jr GDR GDRM, Jan 2021, Online, France Communication dans un congrès hal-04455389v1
Impact of demineralization on the internal structure of the casein micelle and subsequent consequences on its dispersion properties after the rehydration process Marcio Nogueira,Salma Ben Harb,Romdhane Karoui,A. Derensy,Guillaume Delaplaceet al. 11th NIZO Dairy Conference Milk Protein Functionality, Oct 2019, Papendal, Netherlands Communication dans un congrès hal-03125307v1
β-lactoglobulin unfolding and heat-aggregation at atomistic scale: How NMR associated with SAXS reveal protein structures at atomistic scale Paulo.P.S. Peixoto,Trivelli. Xavier,Delaplace Guillaume International Conference on Novel Nanomaterials: Engineering and Properties, Oct 2017, Saint-Aubin SOLEIL, France Communication dans un congrès hal-05314068v1
Composition of β-lactoglobulin/lactoferrin heteroprotein coacervates Paulo Peres de Sa Peixoto Junior,Guilherme Miranda-Tavares,Aurélie Nicolas,Claire Roiland,Pascaline Hamonet al. 13. International Hydrocolloids Conference (IHC), May 2016, Guelph, Canada Communication dans un congrès hal-01330036v1
Heteroprotein complex coacervation Said Bouhallab,Thomas Croguennec,Mickael Nigen,Delphine Salvatore,Guilherme Miranda-Tavareset al. OMM Anual meeting, Aug 2015, Lund, Sweden Communication dans un congrès hal-01454538v1
Probing the diffusional and structural properties of casein micelles dispersions through Fluorescence Recovery After Photobleaching (FRAP): from the dilute to the highly concentrated/crowded regime Paolo de Sa Peixoto,M-N. Madec,Juliane Floury,Antoine Bouchoux,Geneviève Gésan-Guiziou Colloids and Complex Fluids: Challenges and Opportunities – IFP Energies Nouvelles, Oct 2012, Rueil-Malmaison (FR), France Communication dans un congrès hal-00924790v1
Probing the diffusional and structural properties of casein micelles dispersions through Fluorescence Recovery After Photobleaching (FRAP): from the dilute to the highly concentrated/crowded regime Paulo Peres de Sa Peixoto Junior,Antoine Bouchoux,Juliane Floury,Marie-Noëlle Madec,Geneviève Gésan-Guiziou Journées du Groupement de Recherche GDR 2980 Approches Multi-physiques pour les Colloïdes Concentré AMC2, Oct 2012, Rueil-Malmaison, France Communication dans un congrès hal-01209871v1
Probing the diffusional and structural properties of casein micelles dispersions through Fluorescence Recovery After Photobleaching (FRAP): from the dilute to the highly concentrated/crowded regime. Paolo de Sa Peixoto,Juliane Floury,Antoine Bouchoux,M-N. Madec,Geneviève Gésan-Guiziou 6. International Symposium on Food Rheology and Structure - ISFRS 2012, Apr 2012, Zurich (CH), Switzerland Communication dans un congrès hal-00924791v1
Nonlinear optical response of the collagen triple helix and second harmonic microscopy of collagen liquid crystals Ariane Deniset-Besseau,Paolo de Sa Peixoto,J. Duboisset,Claire Loison,François Hacheet al. Multiphoton Microscopy in the Biomedical Sciences X, Jan 2010, San Francisco, CA, United States. pp.Second Harmonic Generation II, ⟨10.1117/12.840873⟩ Communication dans un congrès hal-00838897v1

Poster de conférence (9)

A Study on the Structural Conformation of Enzymatic Cross-linked Caseins Particles in Neutral and Acidic Conditions Revealing the Conformation and Shape of Enzymatic Cross-linked Casein Micelles powders with Asymmetrical Flow Field-Flow Fractionation (AF4) and their colloidal properties Angella Velazquez Dominguez,Marie Hennetier,Frédéric Violleau,Manon Hiolle,Guillaume Delaplaceet al. 5th Food Structure and Functionality Symposium, Sep 2022, Cork, Ireland Poster de conférence hal-04414055v1
Characterization of Enzymatic Cross-linked Caseins Particles by Asymmetrical Flow Field-Flow Fractionation in Neutral and Acidic Conditions Marie Hennetier,Angella Velazquez Dominguez,Manon Hiolle,Guillaume Delaplace,Alain Banielet al. 22nd International Symposium on Field- and Flow-Based Separations, University of California, Sep 2022, Riverside, United States Poster de conférence hal-04544923v1
Characterization of native and demineralized casein micelles by AF4 coupled with MALS-QELS-dRI Marie Hennetier,Paulo Peres de Sa Peixoto Jr,Manon Hiolle,Audrey Romelard,Guillaume Delaplaceet al. Virtual Symposium on Field- and Flow-based Separations, FFF2021, Oct 2021, Postnova, Poland Poster de conférence hal-04455453v1
Enzymatic cross-linking of casein increase the stability of overacidifed caseins dispersion after heat treatment Angella Velazquez Dominguez,Guillaume Delaplace,Céline Lesur,Sarah Nasser,Manon Hiolleet al. 12th NIZO Dairy Conference 2021 - Innovations in dairy ingredients, Oct 2021, Online, Netherlands Poster de conférence hal-04401188v1
Enzymatic Cross-Linking of Casein Increase the Stability of Overacidifed Caseins Dispersion after Heat Treatment’ Angella Velazquez Dominguez,Guillaume Delaplace,Céline Lesur,Sarah Nasser,Manon Hiolleet al. 4th Food Structure and Functionality Symposium, Oct 2021, Online, Ireland Poster de conférence hal-04455405v1
Protein co-assembly for the delivery of bioactives. Guilherme Miranda-Tavares,Thomas Croguennec,Pascaline Hamon,Paulo Peres de Sa Peixoto Junior,Antonio Fernandes de Carvahloet al. 6.International Symposium on “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale”, Jul 2015, Paris, France. 2015 Poster de conférence hal-01209846v1
Recrystallized S-layer proteins from a probiotic bacterium A model to probe structural and nanomechanical changes of bacterial surface upon temperature or pH changes Paulo Peres de Sa Peixoto Junior,Claire Roiland,Thomas Bertrand,Stéphanie-Marie Deutsch,Sandrine Parayre-Bretonet al. 6. Rencontres de Biologie Physique du Grand Ouest, Jun 2014, Le Mans, France. 2014 Poster de conférence hal-01209636v1
Extensive molecular trapping of non-sticky probes within casein microgels Paulo Peres de Sa Peixoto Junior,Geneviève Gésan-Guiziou,Sébastien Huet,Daniel Thomas,Juliane Flouryet al. International Soft Matter Conference, Sep 2013, Rome, Italy. , 2013 Poster de conférence hal-01209490v1
Probing the diffusional and structural properties of casein micelles dispersions through Fluorescence Recovery After Photobleaching (FRAP): From the dilute to the highly concentrated/crowded regime Paulo Peres de Sa Peixoto Junior,Juliane Floury,Antoine Bouchoux,Marie-Noelle Madec,Geneviève Gésan-Guiziou ISFRS (International symposium on food rheology and structure), Apr 2012, Zurich, Switzerland. Peter Fisher, Erich J. Windhab, 2012 Poster de conférence hal-01454212v1

Brevet (3)

DETECTION OF VIRAL PARTICLES BY AN IMMUNO-SPECIFIC-MEDIATED CO-PRECIPITATION Paulo Peres de Sa Peixoto Jr,Didier Hober,Gaëlle Le Fer,Guillaume Delaplace,Patrice Woiselet al. France, Patent n° : WO/2022/152799. 2022 Brevet hal-04555198v1
Method for preparing fibrillar collagen Paulo.P.S. Peixoto,Gervaise Mosser France, Patent n° : US20160228605A1. 2013 Brevet hal-05314195v1
Procédé de préparation de collagène fibrille Paulo.P.S. Peixoto,Gervaise Mosser France, Patent n° : WO2012052679A1. 2010 Brevet hal-05344773v1