Famelart MH - Search Results

1

Major Role of Voluminosity in the Compressibility and Sol-Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C.

Doudiès F, Arsène AS, Garnier-Lambrouin F, Famelart MH, Bouchoux A, Pignon F, Gésan-Guiziou G. Doudiès F, et al. Among authors: famelart mh. Foods. 2019 Dec 6;8(12):652. doi: 10.3390/foods8120652. Foods. 2019. PMID: 31817715 Free PMC article.

2

Ionic Strength Dependence of the Complex Coacervation between Lactoferrin and β-Lactoglobulin.

Soussi Hachfi R, Hamon P, Rousseau F, Famelart MH, Bouhallab S. Soussi Hachfi R, et al. Among authors: famelart mh. Foods. 2023 Mar 1;12(5):1040. doi: 10.3390/foods12051040. Foods. 2023. PMID: 36900563 Free PMC article.

3

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

Bauland J, Famelart MH, Bouhallab S, Jeantet R, Roustel S, Faiveley M, Croguennec T. Bauland J, et al. Among authors: famelart mh. J Dairy Sci. 2020 Nov;103(11):9923-9935. doi: 10.3168/jds.2020-18749. Epub 2020 Sep 10. J Dairy Sci. 2020. PMID: 32921475 Free article.

4

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

5

The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy.

Obeid S, Guyomarc'h F, Francius G, Guillemin H, Wu X, Pezennec S, Famelart MH, Cauty C, Gaucheron F, Lopez C. Obeid S, et al. Among authors: famelart mh. Colloids Surf B Biointerfaces. 2019 Oct 1;182:110363. doi: 10.1016/j.colsurfb.2019.110363. Epub 2019 Jul 14. Colloids Surf B Biointerfaces. 2019. PMID: 31344611

6

Non-linear properties and yielding of enzymatic milk gels.

Bauland J, Leocmach M, Famelart MH, Croguennec T. Bauland J, et al. Among authors: famelart mh. Soft Matter. 2023 May 24;19(20):3562-3569. doi: 10.1039/d2sm01556k. Soft Matter. 2023. PMID: 37158386

7

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

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

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

10

Structure development in a soft cheese curd model during manufacture in relation to its biochemical characteristics.

Boutrou R, Famelart MH, Gaucheron F, Le Graet Y, Gassi JY, Piot M, Leonil J. Boutrou R, et al. Among authors: famelart mh. J Dairy Res. 2002 Nov;69(4):605-18. doi: 10.1017/s0022029902005836. J Dairy Res. 2002. PMID: 12463697

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