Gaucheron F - Search Results

1

Functional diversity of Bisifusarium domesticum and the newly described Nectriaceae cheese-associated species.

Savary O, Coton E, Maillard MB, Gaucheron F, Le Meur C, Frisvad J, Thierry A, Jany JL, Coton M. Savary O, et al. Among authors: gaucheron f. Food Res Int. 2023 Jun;168:112691. doi: 10.1016/j.foodres.2023.112691. Epub 2023 Mar 14. Food Res Int. 2023. PMID: 37120186

2

The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy.

Obeid S, Guyomarc'h F, Tanguy G, Leconte N, Rousseau F, Dolivet A, Leduc A, Wu X, Cauty C, Jan G, Gaucheron F, Lopez C. Obeid S, et al. Among authors: gaucheron f. Food Res Int. 2020 Mar;129:108847. doi: 10.1016/j.foodres.2019.108847. Epub 2019 Dec 3. Food Res Int. 2020. PMID: 32036922

3

Dairy curd coagulated by a plant extract of Calotropis procera: Role of fat structure on the chemical and textural characteristics.

Issa Ado R, Lopez C, Lechevalier V, Elhadji Gounga M, Robert B, Harel-Oger M, Garric G, Grongnet JF, Gaucheron F. Issa Ado R, et al. Among authors: gaucheron f. Food Res Int. 2018 Mar;105:694-702. doi: 10.1016/j.foodres.2017.11.056. Epub 2017 Nov 23. Food Res Int. 2018. PMID: 29433264

4

Calcium citrate insolubilization drives the fouling of falling film evaporators during the concentration of hydrochloric acid whey.

Tanguy G, Tuler-Perrone I, Dolivet A, Santellani AC, Leduc A, Jeantet R, Schuck P, Gaucheron F. Tanguy G, et al. Among authors: gaucheron f. Food Res Int. 2019 Feb;116:175-183. doi: 10.1016/j.foodres.2018.08.009. Epub 2018 Aug 3. Food Res Int. 2019. PMID: 30716934

5

Quantitative and qualitative variability of the caseinolytic potential of different strains of Pseudomonas fluorescens: implications for the stability of casein micelles of UHT milks during their storage.

Baglinière F, Tanguy G, Jardin J, Matéos A, Briard V, Rousseau F, Robert B, Beaucher E, Humbert G, Dary A, Gaillard JL, Amiel C, Gaucheron F. Baglinière F, et al. Among authors: gaucheron f. Food Chem. 2012 Dec 15;135(4):2593-603. doi: 10.1016/j.foodchem.2012.06.099. Epub 2012 Jul 7. Food Chem. 2012. PMID: 22980847

6

Proteomic profiling of camel and cow milk proteins under heat treatment.

Felfoul I, Jardin J, Gaucheron F, Attia H, Ayadi MA. Felfoul I, et al. Among authors: gaucheron f. Food Chem. 2017 Feb 1;216:161-9. doi: 10.1016/j.foodchem.2016.08.007. Epub 2016 Aug 4. Food Chem. 2017. PMID: 27596405

7

Interactions between caseins and food-derived bioactive molecules: A review.

Casanova F, Nascimento LGL, Silva NFN, de Carvalho AF, Gaucheron F. Casanova F, et al. Among authors: gaucheron f. Food Chem. 2021 Oct 15;359:129820. doi: 10.1016/j.foodchem.2021.129820. Epub 2021 Apr 20. Food Chem. 2021. PMID: 33962195 Review.

8

Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein's powders.

Zouari A, Briard-Bion V, Gaucheron F, Schuck P, Gaiani C, Triki M, Attia H, Ayadi MA. Zouari A, et al. Among authors: gaucheron f. Food Chem. 2020 Dec 15;333:127514. doi: 10.1016/j.foodchem.2020.127514. Epub 2020 Jul 10. Food Chem. 2020. PMID: 32683259

9

Physico-chemical characterization of dairy gel obtained by a proteolytic extract from Calotropis procera - A comparison with chymosin.

Rayanatou IA, Mahamadou EG, Garric G, Harel-Oger M, Leduc A, Jardin J, Briard-Bion V, Cauty C, Adakal H, Grongnet JF, Gaucheron F. Rayanatou IA, et al. Among authors: gaucheron f. Food Chem. 2017 Oct 1;232:405-412. doi: 10.1016/j.foodchem.2017.04.039. Epub 2017 Apr 6. Food Chem. 2017. PMID: 28490091

10

Polar lipid composition of bioactive dairy co-products buttermilk and butterserum: Emphasis on sphingolipid and ceramide isoforms.

Bourlieu C, Cheillan D, Blot M, Daira P, Trauchessec M, Ruet S, Gassi JY, Beaucher E, Robert B, Leconte N, Bouhallab S, Gaucheron F, Gésan-Guiziou G, Michalski MC. Bourlieu C, et al. Among authors: gaucheron f. Food Chem. 2018 Feb 1;240:67-74. doi: 10.1016/j.foodchem.2017.07.091. Epub 2017 Jul 19. Food Chem. 2018. PMID: 28946327

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