Famelart MH - Search Results

1

Gastric Emptying and Dynamic In Vitro Digestion of Drinkable Yogurts: Effect of Viscosity and Composition.

Ménard O, Famelart MH, Deglaire A, Le Gouar Y, Guérin S, Malbert CH, Dupont D. Ménard O, et al. Among authors: famelart mh. Nutrients. 2018 Sep 14;10(9):1308. doi: 10.3390/nu10091308. Nutrients. 2018. PMID: 30223532 Free PMC article.

2

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

3

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

4

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

5

Casein Compared with Whey Proteins Affects the Organization of Dietary Fat during Digestion and Attenuates the Postprandial Triglyceride Response to a Mixed High-Fat Meal in Healthy, Overweight Men.

Mariotti F, Valette M, Lopez C, Fouillet H, Famelart MH, Mathé V, Airinei G, Benamouzig R, Gaudichon C, Tomé D, Tsikas D, Huneau JF. Mariotti F, et al. Among authors: famelart mh. J Nutr. 2015 Dec;145(12):2657-64. doi: 10.3945/jn.115.216812. Epub 2015 Oct 21. J Nutr. 2015. PMID: 26491119 Free article. Clinical Trial.

6

Influence of casein on the formation of whey protein microparticles obtained by dry heating at an alkaline pH.

Schong E, Famelart MH. Schong E, et al. Among authors: famelart mh. Food Res Int. 2019 Aug;122:96-104. doi: 10.1016/j.foodres.2019.04.001. Epub 2019 Apr 2. Food Res Int. 2019. PMID: 31229134

7

Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts.

Lesme H, Alleaume C, Bouhallab S, Famelart MH, Marzin C, Lopez-Torres L, Prost C, Rannou C. Lesme H, et al. Among authors: famelart mh. Food Res Int. 2020 Oct;136:109491. doi: 10.1016/j.foodres.2020.109491. Epub 2020 Jun 29. Food Res Int. 2020. PMID: 32846572

8

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.

9

Dry heating of whey proteins leads to formation of microspheres with useful functional properties.

Schong E, Famelart MH. Schong E, et al. Among authors: famelart mh. Food Res Int. 2018 Nov;113:210-220. doi: 10.1016/j.foodres.2018.07.004. Epub 2018 Jul 5. Food Res Int. 2018. PMID: 30195515

10

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

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