Famelart MH - Search Results

1

Immunomodulation properties of multi-species fermented milks.

Foligné B, Parayre S, Cheddani R, Famelart MH, Madec MN, Plé C, Breton J, Dewulf J, Jan G, Deutsch SM. Foligné B, et al. Among authors: famelart mh. Food Microbiol. 2016 Feb;53(Pt A):60-9. doi: 10.1016/j.fm.2015.04.002. Epub 2015 Apr 16. Food Microbiol. 2016. PMID: 26611170

2

Role of the heat-induced whey protein/kappa-casein complexes in the formation of acid milk gels: a kinetic study using rheology and confocal microscopy.

Guyomarc'h F, Jemin M, Le Tilly V, Madec MN, Famelart MH. Guyomarc'h F, et al. Among authors: famelart mh. J Agric Food Chem. 2009 Jul 8;57(13):5910-7. doi: 10.1021/jf804042k. J Agric Food Chem. 2009. PMID: 19534462

3

Nisin quantification by ELISA allows the modeling of its apparent diffusion coefficient in model cheeses.

Aly S, Floury J, Famelart MH, Madec MN, Dupont D, Le Gouar Y, Lortal S, Jeanson S. Aly S, et al. Among authors: famelart mh. J Agric Food Chem. 2011 Sep 14;59(17):9484-90. doi: 10.1021/jf2008474. Epub 2011 Aug 11. J Agric Food Chem. 2011. PMID: 21770386

4

Acid gelation properties of heated skim milk as a result of enzymatically induced changes in the micelle/serum distribution of the whey protein/kappa-casein aggregates.

Guyomarc'h F, Renan M, Chatriot M, Gamerre V, Famelart MH. Guyomarc'h F, et al. Among authors: famelart mh. J Agric Food Chem. 2007 Dec 26;55(26):10986-93. doi: 10.1021/jf0722304. Epub 2007 Nov 27. J Agric Food Chem. 2007. PMID: 18038987

5

The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids.

Barbé F, Ménard O, Le Gouar Y, Buffière C, Famelart MH, Laroche B, Le Feunteun S, Dupont D, Rémond D. Barbé F, et al. Among authors: famelart mh. Food Chem. 2013 Feb 15;136(3-4):1203-12. doi: 10.1016/j.foodchem.2012.09.022. Epub 2012 Sep 16. Food Chem. 2013. PMID: 23194515

6

Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability.

Barbé F, Ménard O, Le Gouar Y, Buffière C, Famelart MH, Laroche B, Feunteun SL, Rémond D, Dupont D. Barbé F, et al. Among authors: famelart mh. Food Chem. 2014 Jan 15;143:1-8. doi: 10.1016/j.foodchem.2013.07.100. Epub 2013 Jul 27. Food Chem. 2014. PMID: 24054204

7

Lipid droplets coated with milk fat globule membrane fragments: Microstructure and functional properties as a function of pH.

Lopez C, Cauty C, Rousseau F, Blot M, Margolis A, Famelart MH. Lopez C, et al. Among authors: famelart mh. Food Res Int. 2017 Jan;91:26-37. doi: 10.1016/j.foodres.2016.11.025. Epub 2016 Nov 20. Food Res Int. 2017. PMID: 28290324

8

Heat treatment of milk protein concentrates affects enzymatic coagulation properties.

Martin F, Lee J, Azevedo-Scudeller L, Paul A, Delaplace G, Burgain J, Rousseau F, Tanguy G, Famelart MH, Jeantet R, Le Floch-Fouéré C. Martin F, et al. Among authors: famelart mh. Food Res Int. 2022 Dec;162(Pt A):112030. doi: 10.1016/j.foodres.2022.112030. Epub 2022 Oct 9. Food Res Int. 2022. PMID: 36461250

9

Characterization of heat-induced changes in skim milk using asymmetrical flow field-flow fractionation coupled with multiangle laser light scattering.

Guyomarc'h F, Violleau F, Surel O, Famelart MH. Guyomarc'h F, et al. Among authors: famelart mh. J Agric Food Chem. 2010 Dec 22;58(24):12592-601. doi: 10.1021/jf102808f. Epub 2010 Nov 19. J Agric Food Chem. 2010. PMID: 21090649

10

Dry heating of whey proteins.

Schong E, Famelart MH. Schong E, et al. Among authors: famelart mh. Food Res Int. 2017 Oct;100(Pt 2):31-44. doi: 10.1016/j.foodres.2017.08.057. Epub 2017 Aug 31. Food Res Int. 2017. PMID: 28888456 Review.

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