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Marie-Hélène Famelart

Institut national de la recherche agronomique
Agrocampus Ouest

104

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1862

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Combining plant and dairy proteins in food colloid design

2021 Current Opinion in Colloid and Interface Science
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Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits

2021 Trends in Food Science and Technology
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Rheological properties of the enzymatic casein gel: dependence with the ion distribution in casein micelles

2021
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Optimisation of microparticle formation by dry heating of whey proteins

2020 Journal of Food Engineering
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Addition of calcium and magnesium chlorides as simple means of varying bound and precipitated minerals in casein micelle: Effect on enzymatic coagulation.

2020 Journal of Dairy Science
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Powder properties and influencing factors

2020
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Contribution of Temporal Dominance of Sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: a case study on fat-free strawberry yogurts

2020 Food Quality and Preference
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Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception

2020 Trends in Food Science and Technology
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Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts

2020 Food Research International
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Influence of casein on the formation of whey protein microparticles obtained by dry heating at an alkaline pH

2019 Food Research International
- Elise Schong
- Marie-Hélène Famelart
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