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Claire Gaiani

University of Lorraine
Nancy-Université

127

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3436

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Freeze − Thaw induced structuration of whey protein − Alfalfa (Medicago sativa L.) galactomannan binary systems

2022 Food Hydrocolloids
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Reconstitution of fruit powders: A process – structure – function approach

2022 Journal of Food Engineering
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Structure conformation, physicochemical and rheological properties of flaxseed gums extracted under alkaline and acidic conditions.

2021 International Journal of Biological Macromolecules
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Impact of storage conditions on functional properties of high protein dairy powders

2021
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Powder flow behavior governed by the surface properties of glass beads

2021 Powder Technology
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Hydrophobic and raw glass beads flow behavior under different processing conditions

2021 Epj Web of Conferences
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Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents.

2021
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Impact of Lacticaseibacillus rhamnosus GG on the Emulsion Stability of Raw Milk

2021 Foods
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DATA ON THE IN-VITRO DIGESTIBILITY OF ACID GELS PREPARED FROM BREWERS’ SPENT GRAIN PROTEIN ISOLATES

2021 Data in Brief
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Impact of spray-drying conditions on physicochemical properties and rehydration ability of skim dromedary and cow's milk powders

2020 Drying Technology
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