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2002 1
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2019 3
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Page 1
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
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
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
25 results