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Dernière mise à jour : Mai 2018

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Publications 2018

  • Arnould, A., Cousin, F., Chabas, L., & Fameau, A. L. (2018). Impact of the molar ratio and the nature of the counter-ion on the self-assembly of myristic acid. Journal of Colloid and Interface Science, 510, 133-141.http://doi.org/10.1016/j.jcis.2017.09.058
  • Arnould, A., Cousin, F., Salonen, A., Saint-Jalmes, A., Perez, A., & Fameau, A. L. (2018). Controlling foam stability with the ratio of myristic acid to choline Hydroxide. Langmuir, 34(37), 11076-11085. http://doi.org/10.1021/acs.langmuir.8b02261
  • Boire, A., Bouchoux, A., Bouhallab, S., Chapeau, A.-L., Croguennec, T., Ferraro, V., Lechevalier, V., Menut, P., Pézennec, S., Renard, D., Santé-Lhoutellier, V., Laleg, K., Micard, V., Riaublanc, A., & Anton, M. (2018). Proteins for the future: A soft matter approach to link basic knowledge and innovative applications. Innovative Food Science & Emerging Technologies, 46, 18-28. http://doi.org/10.1016/j.ifset.2017.06.012
  • Boire, A., Sanchez, C., Morel, M. H., Lettinga, M. P., & Menut, P. (2018). Dynamics of liquid-liquid phase separation of wheat gliadins. Scientific Reports, 8(1), 14441. http://doi.org/10.1038/s41598-018-32278-5
  • Chevallier, M., Riaublanc, A., Lopez, C., Hamon, P., Rousseau, F., Thevenot, J., & Croguennec, T. (2018). Increasing the heat stability of whey protein-rich emulsions by combining the functional role of WPM and caseins. Food Hydrocolloids, 76, 164-172. http://doi.org/10.1016/j.foodhyd.2016.12.014
  • Clavijo Rivera, E., Montalescot, V., Viau, M., Drouin, D., Bourseau, P., Frappart, M., Monteux, C., & Couallier, E. (2018). Mechanical Cell Disruption of Parachlorella kessleri microalgae: impact on lipid fraction composition. Bioresource Technology, 256, 77-85. https://doi.org/10.1016/j.biortech.2018.01.148
  • Corstens, M. N., Berton-Carabin, C. C., Schroën, K., Viau, M., & Meynier, A. (2018). Emulsion encapsulation in calcium-alginate beads delays lipolysis during dynamic in vitro digestion. Journal of Functional Foods, 46, 394-402. https://doi.org/10.1016/j.jff.2018.05.011
  • Couallier, E., Riaublanc, A., Briand, E. D., & Rousseau, B. (2018). Molecular simulation of the water-triolein-oleic acid mixture: Local structure and thermodynamic properties. Journal of Chemical Physics, 148(18), 11. http://doi.org/10.1063/1.5021753
  • Dudefoi, W., Terrisse, H., Popa, A. F., Gautron, E., Humbert, B., & Ropers, M. H. (2018). Evaluation of the content of TiO2 nanoparticles in the coatings of chewing gums. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 35(2), 211-221. http://doi.org/10.1080/19440049.2017.1384576
  •  Dudefoi, W., Villares, A., Peyron, S., Moreau, C., Ropers, M.-H., Gontard, N., & Cathala, B. (2018). Nanoscience and nanotechnologies for biobased materials, packaging and food applications: New opportunities and concerns. Innovative Food Science & Emerging Technologies, 46, 107-121. http://doi.org/10.1016/j.ifset.2017.09.007
  • Dupont, D., Le Feunteun, S., Marze, S., & Souchon, I. (2018). Structuring food to control its disintegration in the gastrointestinal tract and optimize nutrient bioavailability. Innovative Food Science & Emerging Technologies, 46, 83-90. http://doi.org/10.1016/j.ifset.2017.10.005
  • Fameau, A. L., Cousin, F., Derrien, R., & Saint-Jalmes, A. (2018). Design of responsive foams with an adjustable temperature threshold of destabilization. Soft matter, 14(14), 2578-2581. http://doi.org/10.1039/C8SM00190A
  • Fogang Mba, A. R., Kansci, G., Viau, M., Ribourg, L., Fogoh Muafor, J., Hafnaoui, N., Le Gall, P., & Genot, C. (2018). Growing conditions and morphotypes of African palm weevil (Rhynchophorus phoenicis) larvae influence their lipophilic nutrient but not their amino acid compositions. Journal of Food Composition and Analysis, 69, 87-97. https://doi.org/10.1016/j.jfca.2018.02.012
  • Guyon, C., Le Vessel, V., Meynier, A., & de Lamballerie, M. (2018). Modifications of protein-related compounds of beef minced meat treated by high pressure. Meat Science, 142, 32-37. https://doi.org/10.1016/j.meatsci.2018.03.019
  • Keppler, J. K., Steffen-Heins, A., Berton-Carabin, C., Ropers, M.-H., & Schwarz, K. (2018). Functionality of whey proteins covalently modified by allyl isothiocyanate. Part 2: Influence of the protein modification on the surface activity in an O/W system. Food Hydrocolloids, 81, 286-299. https://doi.org/10.1016/j.foodhyd.2018.03.003
  • Loiseleux, T., Rolland-Sabaté, A., Garnier, C., Croguennec, T., Guilois, S., Anton, M., & Riaublanc, A. (2018). Determination of hydro-colloidal characteristics of milk protein aggregates using Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering and Differential Refractometer (AF4-MALLS-DRi). Food Hydrocolloids, 74, 197-206. http://dx.doi.org/10.1016/j.foodhyd.2017.08.012
  • Manassero, C. A., Beaumal, V., Vaudagna, S. R., Speroni, F., & Anton, M. (2018). Calcium addition, pH and High Hydrostatic Pressure effects on soybean protein isolates-Part 2: Emulsifying properties. Food and Bioprocess Technology, 11(11), 2079-2093. http://doi.org/10.1007/s11947-018-2164-8
  • Manassero, C. A., David-Briand, E., Vaudagna, S. R., Anton, M., & Speroni, F. (2018). Calcium addition, pH, and High Hydrostatic Pressure effects on soybean protein isolates—Part 1: Colloidal stability improvement. Food and Bioprocess Technology. http://doi.org/10.1007/s11947-018-2084-7
  •  Obeid, S., Guyomarc'h, F., David-Briand, E., Gaucheron, F., Riaublanc, A., & Lopez, C. (2018). The phase and charge of milk polar lipid membrane bilayers govern their selective interactions with proteins as demonstrated with casein micelles. Journal of Colloid and Interface Science, 534, 279-290. http://doi.org/10.1016/j.jcis.2018.09.033
  •  Ortiz-Tafoya, M. C., Rolland-Sabaté, A., Garnier, C., Valadez-García, J., & Tecante, A. (2018). Thermal, conformational and rheological properties of κ-carrageenan-sodium stearoyl lactylate gels and solutions. Carbohydrate Polymers, 193, 289-297. http://doi.org/10.1016/j.carbpol.2018.04.002
  •  Vuillemin, M., Grimaud, F., Claverie, M., Rolland-Sabaté, A., Garnier, C., Lucas, P., Monsan, P., Dols-Lafargue, M., Remaud-Siméon, M., & Moulis, C. (2018). A dextran with unique rheological properties produced by the dextransucrase from Oenococcus kitaharae DSM 17330. Carbohydrate Polymers, 179, 10-18. https://doi.org/10.1016/j.carbpol.2017.09.056
  •  Zinkoné, T. R., Gifuni, I., Lavenant, L., Pruvost, J., & Marchal, L. (2018). Bead milling disruption kinetics of microalgae: Process modeling, optimization and application to biomolecules recovery from Chlorella sorokiniana. Bioresource Technology, 267, 458-465. https://doi.org/10.1016/j.biortech.2018.07.080

Publications 2017

  • Amine, C., Boire, A., Davy, J., Marquis, M., & Renard, D. (2017). Droplets-based millifluidic for the rapid determination of biopolymers phase diagrams. Food Hydrocolloids, 70, 134-142. http://doi.org/10.1016/j.foodhyd.2017.03.035
  • Badalato, N., Guillot, A., Sabarly, V., Dubois, M., Pourette, N., Pontoire, B., Robert, P., Bridier, A., Monnet, V., Sousa, D. Z., Durand, S., Mazéas, L., Buléon, A., Bouchez, T., Mortha, G., & Bize, A. (2017). Whole Proteome Analyses on Ruminiclostridium cellulolyticum Show a Modulation of the Cellulolysis Machinery in Response to Cellulosic Materials with Subtle Differences in Chemical and Structural Properties. PloS One, 12(1), e0170524. http://doi.org/10.1371/journal.pone.0170524
  • Boukroufa, M., Sicaire, A.-G., Fine, F., Larré, C., Le Goff, A., Solé Jamault, V., Takotomanomana, N., & Chemat, F. (2017). Green sonoextraction of protein from oleaginous press rapeseed cake. Molecules, 22(1), 80. http://dx.doi.org/13.3390/molecules22010080
  • Cheng, K., Ropers, M.-H., & Lopez, C. (2017). The miscibility of milk sphingomyelin and cholesterol is affected by temperature and surface pressure in mixed Langmuir monolayers. Food Chemistry, 224, 114-123. http://dx.doi.org/10.1016/j.foodchem.2016.12.035
  • Dudefoi, W., Moniz, K., Allen-Vercoe, E., Ropers, M.-H., & Walker, V. K. (2017). Impact of food grade and nano-TiO2 particles on a human intestinal community. Food and Chemical Toxicology, 106, Part A, 242-249. https://doi.org/10.1016/j.fct.2017.05.050
  • Dudefoi, W., Terrisse, H., Richard-Plouet, M., Gautron, E., Popa, F., Humbert, B., & Ropers, M. H. (2017). Criteria to define a more relevant reference sample of titanium dioxide in the context of food: a multiscale approach. Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 34(5), 653-665.http://doi.org/10.1080/19440049.2017.1284346
  • Fameau, A. L., & Saint-Jalmes, A. (2017). Non-aqueous foams: Current understanding on the formation and stability mechanisms. Advances in Colloid and Interface Science, 247, 454-464. http://doi.org/10.1016/j.cis.2017.02.007
  • Ferraro, V., Gaillard-Martinie, B., Sayd, T., Chambon, C., Anton, M., & Santé-Lhoutellier, V. (2017). Collagen type I from bovine bone. Effect of animal age, bone anatomy and drying methodology on extraction yield, self-assembly, thermal behaviour and electrokinetic potential. International Journal of Biological Macromolecules, 97, 55-66. http://dx.doi.org/10.1016/j.ijbiomac.2016.12.068
  • Fogang Mba, A. R., Kansci, G., Viau, M., Hafnaoui, N., Meynier, A., Demmano, G., & Genot, C. (2017). Lipid and amino acid profiles support the potential of Rhynchophorus phoenicis larvae for human nutrition. Journal of Food Composition and Analysis, 60, 64-73. http://doi.org/10.1016/j.jfca.2017.03.016
  • Lafarge, C., Bou-Maroun, E., Pontoire, B., Cayot, N., & Le Bail, P. (2017). Distribution and competition between carvacrol and propylene glycol for trapping by amylose in aqueous suspensions based on potato starch and konjac glucomannan. Food Hydrocolloids, 72, 145-154. https://doi.org/10.1016/j.foodhyd.2017.05.038
  • Lafarge, C., Journaux, L., Bonnotte, A., Lherminier, J., Lee, J. A., Le Bail, P., & Cayot, N. (2017). Trapping of carvacrol by konjac glucomannan-potato starch gels: Stability from macroscopic to microscopic scale, using image processing. Food Hydrocolloids, 66, 216-226. http://doi.org/10.1016/j.foodhyd.2016.11.020
  • Lechevalier, V., Guérin-Dubiard, C., Anton, M., Beaumal, V., David Briand, E., Gillard, A., Le Gouar, Y., Musikaphun, N., Pasco, M., Dupont, D., & Nau, F. (2017). Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties. Journal of Food Engineering, 195, 40-51. http://dx.doi.org/10.1016/j.jfoodeng.2016.09.022
  • Lechevalier, V., Guérin-Dubiard, C., Anton, M., Beaumal, V., David Briand, E., Gillard, A., Le Gouar, Y., Musikaphun, N., Tanguy, G., Pasco, M., Dupont, D., & Nau, F. (2017). Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties. Journal of Food Engineering, 195, 137-149.http://dx.doi.org/10.1016/j.jfoodeng.2016.10.007
  • Marze, S. (2017). Bioavailabilty of Nutrients and Micronutrients: Advances in Modeling and In Vitro Approaches. In M. Doyle & T. Klaenhammer (Eds.), Annual Review of Food Science and Technology, 8, 35-55. https://doi.org/10.1146/annurev-food-030216-030055

Publications 2016

  • Belala, R., Briand-Amirat, L., Vinciguerra, L., Tainturier, D., Kaidi, R., Thorin, C., Michaud, S., Anton, M., & Bencharif, D. (2016). Effect of equilibration time on the motility and functional integrity of canine spermatozoa frozen in three different extenders. Research in Veterinary Science, 106, 66-73. http://dx.doi.org/10.1016/j.rvsc.2016.03.010
  • Belala, R., Delay, J., Amirat, L., Ropers, M. H., Le Guillou, J., Anton, M., Schmitt, E., Thorin, C., Michaud, S., Kaidi, R., Tainturier, D., & Bencharif, D. (2016). The benefits of liposomes for chilling canine sperm for 4 days at 4 °C. Animal Reproduction Science, 168, 100-109. http://dx.doi.org/10.1016/j.anireprosci.2016.02.032
  • Billard, H., Simon, L., Desnots, E., Sochard, A., Boscher, C., Riaublanc, A., Alexandre-Gouabau, M. C., & Boquien, C. Y. (2016). Calibration Adjustment of the Mid-infrared Analyzer for an Accurate Determination of the Macronutrient Composition of Human Milk. Journal of Human Lactation, 32(3), NP19-NP27. http://dx.doi.org/10.1177/0890334415588513
  • Chevallier, M., Riaublanc, A., Lopez, C., Hamon, P., Rousseau, F., & Croguennec, T. (2016). Aggregated whey proteins and trace of caseins synergistically improve the heat stability of whey protein-rich emulsions. Food Hydrocolloids, 61, 487-495. http://dx.doi.org/10.1016/j.foodhyd.2016.06.009
  • Douliez, J. P., Houssou, B. H., Fameau, A. L., Navailles, L., Nallet, F., Grelard, A., Dufourc, E. J., & Gaillard, C. (2016). Self-Assembly of Bilayer Vesicles Made of Saturated Long Chain Fatty Acids. Langmuir, 32(2), 401-410. http://dx.doi.org/10.1021/acs.langmuir.5b03627
  • Egger, L., Ménard, O., Delgado-Andrade, C., Alvito, P., Assunção, R., Balance, S., Barberá, R., Brodkorb, A., Cattenoz, T., Clemente, A., Comi, I., Dupont, D., Garcia-Llatas, G., Lagarda, M. J., Le Feunteun, S., JanssenDuijghuijsen, L., Karakaya, S., Lesmes, U., Mackie, A. R., Martins, C., Meynier, A., Miralles, B., Murray, B. S., Pihlanto, A., Picariello, G., Santos, C. N., Simsek, S., Recio, I., Rigby, N., Rioux, L.-E., Stoffers, H., Tavares, A., Tavares, L., Turgeon, S., Ulleberg, E. K., Vegarud, G. E., Vergères, G., & Portmann, R. (2016). The harmonized INFOGEST in vitro digestion method: From knowledge to action. Food Research International, 88, 217-225. http://dx.doi.org/10.1016/j.foodres.2015.12.006
  • Ferraro, V., Anton, M., & Sante-Lhoutellier, V. (2016). The "sisters" alpha-helices of collagen, elastin and keratin recovered from animal by-products: Functionality, bioactivity and trends of application. Trends in Food Science & Technology, 51, 65-75. http://dx.doi.org/10.1016/j.tifs.2016.03.006
  • Giang, T. M., Gaucel, S., Brestaz, P., Anton, M., Meynier, A., Trelea, I. C., & Le Feunteun, S. (2016). Dynamic modeling of in vitro lipid digestion: Individual fatty acid release and bioaccessibility kinetics. Food Chemistry, 194, 1180-1188. http://dx.doi.org/10.1016/j.foodchem.2015.08.125
  • Guyon, C., Meynier, A., & de Lamballerie, M. (2016). Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. Trends in Food Science & Technology, 50, 131-143. http://dx.doi.org/10.1016/j.tifs.2016.01.026
  • Laporte, M., Montillet, A., Della Valle, D., Loisel, C., & Riaublanc, A. (2016). Characteristics of foams produced with viscous shear thinning fluids using microchannels at high throughput. Journal of Food Engineering, 173, 25-33. http://dx.doi.org/10.1016/j.jfoodeng.2015.10.032
  • Le Guillou, J., Ropers, M. H., Gaillard, C., David-Briand, E., van Leeuwen-Ibarrola, J., Desherces, S., Schmitt, E., Bencharif, D., Amirat-Briand, L., Anton, M., & Tainturier, D. (2016). Sequestration of bovine seminal plasma proteins by different assemblies of phosphatidylcholine: A new technical approach. Colloids and Surfaces B: Biointerfaces, 140, 523-530. http://dx.doi.org/10.1016/j.colsurfb.2015.11.034
  • Le Goff, K. J., Gaillard, C., Garnier, C., & Aubry, T. (2016). Electrostatically driven modulation of the reinforcement of agarose hydrogels by cellulose nanowhiskers. Journal of Applied Polymer Science, 133(8), 7. http://dx.doi.org/10.1002/app.43063
  • Magrini, M. B., Anton, M., Cholez, C., Corre-Hellou, G., Duc, G., Jeuffroy, M. H., Meynard, J. M., Pelzer, E., Voisin, A. S., & Walrand, S. (2016). Why are grain-legumes rarely present in cropping systems despite their environmental and nutritional benefits? Analyzing lock-in in the French agrifood system. Ecological Economics, 126, 152-162. http://dx.doi.org/10.1016/j.ecolecon.2016.03.024
  • Perrot, N., De Vries, H., Lutton, E., van Mil, H. G. J., Donner, M., Tonda, A., Martin, S., Alvarez, I., Bourgine, P., van der Linden, E., & Axelos, M. A. V. (2016). Commentary; Some remarks on computational approaches towards sustainable complex agri-food systems. Trends in Food Science & Technology, 48, 88-101. http://dx.doi.org/10.1016/j.tifs.2015.10.003
  • Rezig, L., Riaublanc, A., Chouaibi, M., Gueguen, J., & Hamdi, S. (2016). Functional Properties of Protein Fractions Obtained from Pumpkin (Cucurbita maxima) Seed. International Journal of Food Properties, 19(1), 172-186. http://dx.doi.org/10.1080/10942912.2015.1020433
  • Viau, M., Genot, C., Ribourg, L., & Meynier, A. (2016). Amounts of the reactive aldehydes, malonaldehyde, 4-hydroxy-2-hexenal, and 4-hydroxy-2-nonenal in fresh and oxidized edible oils do not necessary reflect their peroxide and anisidine values. European Journal of Lipid Science and Technology, 118(3), 435-444. http://dx.doi.org/10.1002/ejlt.201500103

Publications 2015

  • Arnould A., Gaillard C., & Fameau A.L. (2015). pH-responsive fatty acid self-assembly transition induced by UV light. Journal of Colloid and Interface Science, 458, 147-154. http://dx.doi.org/10.1016/j.jcis.2015.07.043
  • Arnould A., Perez A. A., Gaillard C., Douliez J.-P., Cousin F., Santiago L. G., Zemb T., Anton M., & Fameau A.L. (2015). Self-assembly of myristic acid in the presence of choline hydroxide: Effect of molar ratio and temperature. Journal of colloid and interface science, 445C, 285-293. http://dx.doi.org/10.1016/j.jcis.2015.01.008
  • Genot C. (2015) Distribution of phenolic acid antioxidants between the interfacial and aqueous regions of corn oil emulsions: a commentary. Eur. J. Lipid Sci. Technol., 117, http://dx.doi.org/10.1002/ejlt.201500210
  • Giang T.M., Le Feunteun S., Gaucel S., Brestaz P., Anton M., Meynier A., & Trelea I. C. (2015). Dynamic modeling highlights the major impact of droplet coalescence on the in vitro digestion kinetics of a whey protein stabilized submicron emulsion. Food Hydrocolloids, 43, 66-72. http://dx.doi.org/10.1016/j.foodhyd.2014.04.037
  • Hesso, N., Garnier, C., Loisel, C., Chevallier, S., Bouchet, B., & Le Bail, A. (2015). Formulation effect study on batter and cake microstructure: Correlation with rheology and texture. Food Structure, 5, 31-41.  http://dx.doi.org/10.1016/j.foostr.2015.03.002
  • Hesso, N., Le Bail, A., Loisel, C., Chevallier, S., Pontoire, B., Queveau, D., & Le Bail, P. (2015). Monitoring the crystallization of starch and lipid components of the cake crumb during staling. Carbohydrate Polymers, 133, 533-538.http://dx.doi.org/10.1016/j.carbpol.2015.07.056
  • Hesso, N., Loisel, C., Chevallier, S., Le Bail, A., Queveau, D., Pontoire, B., & Le Bail, P. (2015). Monitoring cake baking by studying different ingredient interactions: From a model system to a real system. Food Hydrocolloids, 51, 7-15.http://dx.doi.org/10.1016/j.foodhyd.2015.04.013
  • Hesso, N., Loisel, C., Chevallier, S., Marti, A., Le Bail, P., Le Bail, A., & Seetharaman, K. (2015). The role of ingredients on thermal and rheological properties of cake batters and the impact on microcake texture. LWT - Food Science and Technology, 63(2), 1171-1178.http://dx.doi.org/10.1016/j.lwt.2015.04.041
  • Hesso, N., Marti, A., Le Bail, P., Loisel, C., Chevallier, S., Le Bail, A., & Seetharaman, K. (2015). Conformational changes of polymers in model batter systems. Food Hydrocolloids, 51, 101-107.http://dx.doi.org/10.1016/j.foodhyd.2015.05.010
  • Kaimainen M.,  Marze S., Järvenpää E., Anton M., Huopalahti R. (2015). Encapsulation of betalain into w/o/w double emulsion and release during in vitro intestinal lipid digestion. LWT-Food Science and Technology, 60, 899-904.http://dx.doi.org/10.1016/j.lwt.2014.10.016
  • Laporte M., Della Valle D., Loisel C., S. MarzeA. Riaublanc, A. Montillet (2015). Rheological properties of food foams produced by SMX static mixers. Food Hydrocolloids, 43, 51-57. http://dx.doi.org/10.1016/j.foodhyd.2014.04.035
  • Le-Bail P., Houinsou-Houssou B., Kosta M., Pontoire B., Gore. E., Le-Bail A. (2015). Molecular encapsulation by amylose of two essential polyunsaturated fatty acids. Food Research International 67, 223-229. http://dx.doi.org/10.1016/j.foodres.2014.11.003
  • Le-Bail P., Lorentz C., Pencreac’h G., Soultani-Vigneron S., Pontoire B., López Giraldo LJ., Villeneuve P., Hendrickx J., Tran V. (2015). Trapping by Amylose of the Aliphatic Chain grafted onto Chlorogenic Acid: Importance of the Graft Position. Carbohydrate Polymers, 117, 910-916.http://dx.doi.org/10.1016/j.carbpol.2014.10.029
  • Rannou C., Queveau D., Beaumal V., David-Briand E., Le Borgne C., Meynier A., Anton M., Prost C., Schuck P., Loisel C. (2015). Effect of spray-drying and storage conditions on the physical and functional properties of standard and n−3 enriched egg yolk powders. Journal of Food Engineering, 154, 58-68. http://dx.doi.org/10.1016/j.jfoodeng.2014.11.002
  • Schwartz J-M., Solé V., Ropers M-H., Guéguen J., Riaublanc A., Anton M. (2015). Partial replacement of β-casein by napin, a rapeseed protein, as ingredient for processed foods: thermoreversible aggregation. LWT-Food Science and Technology,63, 562-568.  http://dx.doi.org/10.1016/j.lwt.2015.03.084

Publications 2014

  • Berton-Carabin C.C., Ropers M.H., Genot C. (2014). Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer. Comprehensive Reviews in Food Science and Food Safety, 13(5), 945-977. http://dx.doi.org/10.1111/1541-4337.12097
  • Bonnin E., Garnier C., Ralet M.C. (2014). Pectin-modifying enzymes and pectin-derived materials: applications and impacts. Applied Microbiology and Biotechnology, 98(2), 519-532. http://dx.doi.org/10.1007/s00253-013-5388-6
  • Bousquieres J., Deligny C., Riaublanc A., Lucas T. (2014). CLSM study of layers in laminated dough: Roll out of layers and elastic recoil. Journal of Cereal Science, 60(1), 82-91. http://dx.doi.org/10.1016/j.jcs.2014.01.018
  • Coutouly A., Riaublanc A., Axelos M., Gaucher I. (2014). Effect of heat treatment, final pH of acidification, and homogenization pressure on the texture properties of cream cheese. Dairy Science & Technology, 94(2), 125-144. http://dx.doi.org/10.1007/s13594-013-0148-z
  • Dagorn F., Buzin F., Couzinet-Mossion A., Decottignies P., Viau M., Rabesaotra V., Barnathan G., Wielgosz-Collin G. (2014). Multiple Beneficial Lipids Including Lecithin Detected in the Edible Invasive Mollusk Crepidula fornicata from the French Northeastern Atlantic Coast. Marine Drugs, 12(12), 6254-6268. http://dx.doi.org/10.3390/md12126254
  • Descamps E., Perrot N., Trelea L. C., Gaucel S., Riaublanc A., Mackie A., Lutton E. (2014). Coupling deterministic and random sequential approaches for structure and texture prediction of a dairy oil-in-water emulsion. Innovative Food Science & Emerging Technologies, 25, 28-39. http://dx.doi.org/10.1016/j.ifset.2013.12.003
  • Douliez J.P., Gaillard C. (2014). Self-assembly of fatty acids: from foams to protocell vesicles. New Journal of Chemistry, 38(11), 5142-5148. http://dx.doi.org/10.1039/c4nj00914b
  • Fameau A.L., Arnould A., Saint-Jalmes A. (2014). Responsive self-assemblies based on fatty acids. Current Opinion in Colloid & Interface Science, 19(5), 471-479. http://dx.doi.org/10.1016/j.cocis.2014.08.005
  • Fameau A.L., Saint-Jalmes A. (2014). Yielding and flow of solutions of thermoresponsive surfactant tubes: tuning macroscopic rheology by supramolecular assemblies. Soft Matter, 10(20), 3622-3632. http://dx.doi.org/10.1039/c3sm53001a
  • Fameau A.L., Salonen A. (2014). Effect of particles and aggregated structures on the foam stability and aging. Comptes Rendus Physique, 15(8-9), 748-760. http://dx.doi.org/10.1016/j.crhy.2014.09.009
  • Fameau A.L., Zemb T. (2014). Self-assembly of fatty acids in the presence of amines and cationic components. Advances in Colloid and Interface Science, 207, 43-64. http://dx.doi.org/10.1016/j.cis.2013.11.017
  • Kasbi-Chadli F., Boquien C.Y., Simard G., Ulmann L., Mimouni V., Leray V., Meynier A., Ferchaud-Roucher V., Champ M., Nguyen P., Ouguerram K. (2014). Maternal supplementation with n-3 long chain polyunsaturated fatty acids during perinatal period alleviates the metabolic syndrome disturbances in adult hamster pups fed a high-fat diet after weaning. Journal of Nutritional Biochemistry, 25(7), 726-733. http://dx.doi.org/10.1016/j.jnutbio.2014.03.003
  • Kenmogne-Domguia H.B., Moisan S., Viau M., Genot C., Meynier A. (2014). The initial characteristics of marine oil emulsions and the composition of the media inflect lipid oxidation during in vitro gastrointestinal digestion. Food Chemistry, 152, 146-154. http://dx.doi.org/10.1016/j.foodchem.2013.11.096
  • Lafarge C., Cayot N., Holy C., Goncalves L., Chassemont C., Le Bail P. (2014). Effect of konjac glucomannan addition on aroma release in gels containing potato starch. Food Research International, 64, 412-419. http://dx.doi.org/10.1016/j.foodres.2014.07.008
  • Laporte M., Loisel C., Della Valle D., Riaublanc A., Montillet A. (2014). Flow process conditions to control the void fraction of Thud foams in static mixers. Journal of Food Engineering, 128, 119-126. http://dx.doi.org/10.1016/j.jfoodeng.2013.12.017
  • Le Goff K.J., Jouanneau D., Garnier C., Aubry T. (2014). Gelling of Cellulose Nanowhiskers in Aqueous Suspension. Journal of Applied Polymer Science, 131(17), 6. http://dx.doi.org/10.1002/app.40676
  • Le Q.C, Ropers M.H., Terrisse H., Humbert B. (2014). Interactions between phospholipids and titanium dioxide particles. Colloids and Surfaces B-Biointerfaces, 123, 150-157. http://dx.doi.org/10.1016/j.colsurfb.2014.09.010
  • Lutton E., Tonda A., Gaucel S., Riaublanc A., Perrot N. (2014). Food model exploration through evolutionary optimisation coupled with visualisation: Application to the prediction of a milk gel structure. Innovative Food Science & Emerging Technologies, 25, 67-77. http://dx.doi.org/10.1016/j.ifset.2014.02.003
  • Mahmoudi N., Gaillard C., Riaublanc A., Boue F., Axelos M. A. V. (2014). Transition from Fractal to Spherical Aggregates of Globular Proteins: Brownian-Like Activation and/or Hydrodynamic Stress? Current Topics in Medicinal Chemistry, 14(5), 630-639. http://dx.doi.org/10.2174/1568026614666140118211906
  • Marze S. (2014). A coarse-grained simulation to study the digestion and bioaccessibility of lipophilic nutrients and micronutrients in emulsion. Food & Function, 5(1), 129-139. http://dx.doi.org/10.1039/c3fo60184f
  • Meynier A., Leborgne C., Viau M., Schuck P., Guichardant M., Rannon C., Anton, M. (2014). n-3 fatty acid enriched eggs and production of egg yolk powders: An increased risk of lipid oxidation? Food Chemistry, 153, 94-100. http://dx.doi.org/10.1016/j.foodchem.2013.12.028
  • Minekus M., Alminger M., Alvito P., Ballance S., Bohn T., Bourlieu C., Carriere F., Boutrou R., Corredig M., Dupont D., Dufour C., Egger L., Golding M., Karakaya S., Kirkhus B., Le Feunteun S., Lesmes U., Macierzanka A., Mackie A., Marze S., McClements, D. J., Menard O., Recio I., Santos C. N., Singh R. P., Vegarud G.E., Wickham M.S.J., Weitschies W., Brodkorb A. (2014). A standardised static in vitro digestion method suitable for food - an international consensus. Food & Function, 5(6), 1113-1124. http://dx.doi.org/10.1039/c3fo60702j
  • Poette J., Mekoue J., Neyraud E., Berdeaux O., Renault A., Guichard E., Genot C., Feron G. (2014). Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume. Flavour and Fragrance Journal, 29(1), 39-49. http://dx.doi.org/10.1002/ffj.3177
  • Schwartz J. M., Le Bail K., Garnier C., Llamas G., Queveau D., Pontoire B., Srzednicki G., Le Bail P. (2014). Available water in konjac glucomannan-starch mixtures. Influence on the gelatinization, retrogradation and complexation properties of two starches. Food Hydrocolloids, 41, 71-78. http://dx.doi.org/10.1016/j.foodhyd.2013.12.014
  • Surel C., Foucquier J., Perrot N., Mackie A., Garnier C., Riaublanc A., Anton M. (2014). Composition and structure of interface impacts texture of O/W emulsions. Food Hydrocolloids, 34(1), 3-9. http://dx.doi.org/10.1016/j.foodhyd.2013.06.016
  • Voisin A.S., Guéguen J., Huyghe C., Jeuffroy M.H., Magrini M. B., Meynard J.M., Mougel C., Pellerin S., Pelzer E. (2014). Legumes for feed, food, biomaterials and bioenergy in Europe: a review. Agronomy for Sustainable Development, 34(2), 361-380. http://dx.doi.org/10.1007/s13593-013-0189-y

Publications 2013

  • Anton M. (2013). Egg yolk: structures, functionalities and processes. Journal of the Science of Food and Agriculture, 93(12), 2871-2880. http://dx.doi.org/10.1002/jsfa.6247
  • Audebrand M., Ropers M.H., Riaublanc A. (2013). Disappearance of intermolecular beta-sheets upon adsorption of beta-lactoglobulin aggregates at the oil-water interfaces of emulsions. Food Hydrocolloids, 33(2), 178-185. http://dx.doi.org/10.1016/j.foodhyd.2013.03.011
  • Awada M., Meynier A., Soulage C.O., Hadji L., Geloen A., Viau M., Ribourg L., Benoit B., Debard C., Guichardant M., Lagarde M., Genot C., Michalski M. C. (2013). n-3 PUFA added to high-fat diets affect differently adiposity and inflammation when carried by phospholipids or triacylglycerols in mice. Nutrition & Metabolism, 10, 14. http://dx.doi.org/10.1186/1743-7075-10-23
  • Bencharif D., Amirat-Briand L., Le Guillou J., Garand A., Anton M., Schmitt E., Desherces S., Delhomme G., Langlois M.L., Destrumelle S., Vera-Munoz O., Barriere P., Tainturier D. (2013). Canine-chilled Sperm: Study of a Semen Extender Made with Low-density Lipoproteins from Hen Egg Yolk Supplemented with Glutamine. Reproduction in Domestic Animals, 48(2), 258-266. http://dx.doi.org/10.1111/j.1439-0531.2012.02142.x
  • Bencharif D., Amirat-Briand L., Le Guillou J., Vialtelle C., Anton M., Schmitt E., Desherces S., Barriere P., Tainturier D. (2013). Refrigeration of canine sperm at+4 ° C: Comparative study of four different extenders for the refrigeration of canine sperm at+4 °C: LDL, Tris egg yolk, Equex (R), and INRA96 (R). Revue De Medecine Veterinaire, 164(5), 252-262. http://www.revmedvet.com/2013/RMV164_252_262.pdf
  • Berton-Carabin C., Genot C., Gaillard C., Guibert D., Ropers M.H. (2013). Design of interfacial films to control lipid oxidation in oil-in-water emulsions. Food Hydrocolloids, 33(1), 99-105. http://dx.doi.org/10.1016/j.foodhyd.2013.02.021
  • Fameau A. L., Gaillard C., Marion D., Bakan B. (2013). Interfacial properties of functionalized assemblies of hydroxy-fatty acid salts isolated from fruit tomato peels. Green Chemistry, 15(2), 341-346. http://dx.doi.org/10.1039/c2gc36677k
  • Fameau A.L., Lam S., Velev O.D. (2013). Multi-stimuli responsive foams combining particles and self-assembling fatty acids. Chemical Science, 4(10), 3874-3881. http://dx.doi.org/10.1039/c3sc51774h
  • Kabri T.H., Meynier A., Bontemps D., Gaillard C., Foucat L., Linder M., Genot C. (2013). Formulation of sub-micron emulsions containing docosahexaenoic acid esterified in triacylglycerols or phospholipids. European Journal of Lipid Science and Technology, 115(11), 1294-1308. http://dx.doi.org/10.1002/ejlt.201300045
  • Kendel M., Couzinet-Mossion A., Viau M., Fleurence J., Barnathan G., Wielgosz-Collin G. (2013). Seasonal composition of lipids, fatty acids, and sterols in the edible red alga Grateloupia turuturu. Journal of Applied Phycology, 25(2), 425-432. http://dx.doi.org/10.1007/s10811-012-9876-3
  • Koubala B.B., Kansci G., Garnier C., Thibault J. F., Ralet M-C. (2013). Physicochemical Properties of Dietary Fibres Prepared from Ambarella (Spondias cytherea) and Mango (Mangifera indica) Peels. Food and Bioprocess Technology, 6(2), 591-597. http://dx.doi.org/10.1007/s11947-011-0660-1
  • Le Bail P., Chauvet B., Simonin H., Rondeau-Mouro C., Pontoire B., de Carvalho M., Le-Bail A. (2013). Formation and stability of amylose ligand complexes formed by high pressure treatment. Innovative Food Science & Emerging Technologies, 18, 1-6. http://dx.doi.org/10.1016/j.ifset.2012.10.006
  • Le Guillou J., Ropers M.H., Gaillard C., David-Briand E., Desherces S., Schmitt E., Bencharif D., Amirat-Briand L., Tainturier D., Anton M. (2013). Organization of lipids in the artificial outer membrane of bull spermatozoa reconstructed at the air-water interface. Colloids and Surfaces B-Biointerfaces, 108, 246-254. http://dx.doi.org/10.1016/j.colsurfb.2013.02.040
  • Marze S. (2013). Bioaccessibility of Nutrients and Micronutrients from Dispersed Food Systems: Impact of the Multiscale Bulk and Interfacial Structures. Critical Reviews in Food Science and Nutrition, 53(1), 76-108. http://dx.doi.org/10.1080/10408398.2010.525331
  • Marze S., Meynier A., Anton M. (2013). In vitro digestion of fish oils rich in n-3 polyunsaturated fatty acids studied in emulsion and at the oil-water interface. Food & Function, 4(2), 231-239. http://dx.doi.org/10.1039/c2fo30165b
  • Michalski M.C., Genot C., Gayet C., Lopez C., Fine F., Joffre F., Vendeuvre J.L., Bouvier J., Chardigny J.M., Raynal-Ljutovac K., Steering Comm R.L. (2013). Multiscale structures of lipids in foods as parameters affecting fatty acid bioavailability and lipid metabolism. Progress in Lipid Research, 52(4), 354-373. http://dx.doi.org/10.1016/j.plipres.2013.04.004
  • Rannou C., Texier F., Moreau M., Courcoux P., Meynier A., Prost C. (2013). Odour quality of spray-dried hens' egg powders: The influence of composition, processing and storage conditions. Food Chemistry, 138(2-3), 905-914. http://dx.doi.org/10.1016/j.foodchem.2012.11.090
  • Rezig L., Chibani F., Chouaibi M., Dalgalarrondo M., Hessini K., Guéguen J., Hamdi S. (2013). Pumpkin (Cucurbita maxima) Seed Proteins: Sequential Extraction Processing and Fraction Characterization. Journal of Agricultural and Food Chemistry, 61(32), 7715-7721. http://dx.doi.org/10.1021/jf402323u
  • Ropers M.H., Brezesinski G. (2013). Lipid ordering in planar 2D and 3D model membranes. Soft Matter, 9(39), 9440-9448. http://dx.doi.org/10.1039/c3sm51582f
  • Rossi M., Nys Y., Anton M., Bain M., de Ketelaere B., de Reu K., Dunn I., Gautron J., Hammershoj M., Hidalgo A., Meluzzi A., Mertens K., Nau F., Sirri F. (2013). Developments in understanding and assessment of egg and egg product quality over the last century. Worlds Poultry Science Journal, 69(2), 414-429. http://dx.doi.org/10.1017/s0043933913000408
  • Schwieger C., Ropers M.H. (2013). Binding of a perfluorinated surfactant to beta-lactoglobulin in aqueous solutions. Food Hydrocolloids, 30(1), 241-248. http://dx.doi.org/10.1016/j.foodhyd.2012.05.021
  • Silva N.N., Piot M., de Carvalho A.F., Violleau F., Fameau A.L., Gaucheron F. (2013). pH-induced demineralization of casein micelles modifies their physico-chemical and foaming properties. Food Hydrocolloids, 32(2), 322-330. http://dx.doi.org/10.1016/j.foodhyd.2013.01.004
  • Videcoq P., Steenkeste K., Bonnin E., Garnier C. (2013). A multi-scale study of enzyme diffusion in macromolecular solutions and physical gels of pectin polysaccharides. Soft Matter, 9(20), 5110-5118. http://dx.doi.org/10.1039/c3sm00058c

Publications 2012

  • Agoda-Tandjawa G., Durand S., Gaillard C., Garnier C., Doublier J.L. (2012). Rheological behaviour and microstructure of microfibrillated cellulose suspensions/low-methoxyl pectin mixed systems. Effect of calcium ions. Carbohydrate Polymers, 87(2), 1045-1057. http://dx.doi.org/10.1016/j.carbpol.2011.08.021
  • Agoda-Tandjawa G., Durand S., Gaillard C., Garnier C., Doublier J.L. (2012). Properties of cellulose/pectins composites: Implication for structural and mechanical properties of cell wall. Carbohydrate Polymers, 90(2), 1081-1091. http://dx.doi.org/10.1016/j.carbpol.2012.06.047
  • Awada M., Soulage C. O., Meynier A., Debard C., Plaisancie P., Benoit B., Picard G., Loizon E., Chauvin M.A., Estienne M., Peretti N., Guichardant M., Lagarde M., Genot C., Michalski M.C. (2012). Dietary oxidized n-3 PUFA induce oxidative stress and inflammation: role of intestinal absorption of 4-HHE and reactivity in intestinal cells. Journal of Lipid Research, 53(10), 2069-2080. http://dx.doi.org/10.1194/jlr.M026179
  • Bahrani S.A., Loisel C., Rezzoug S.A., Doublier J.L., Maache-Rezzoug Z. (2012). Role of vacuum steps added before and after steaming treatment of maize starch. Impact on pasting, morphological and rheological properties. Carbohydrate Polymers, 89(3), 810-820. http://dx.doi.org/10.1016/j.carbpol.2012.04.015
  • Bencharif D., Amirat-Briand L., Garand A., Anton M., Schmitt E., Desherces S., Delhomme G., Langlois M.L., Barriere P., Destrumelle S., Vera-Munoz O., Tainturier D. (2012). The advantages of using a combination of LDL and glutamine in comparison with TRIS egg yolk and Equex (R) STAMP extenders in the cryopreservation of canine semen. Research in Veterinary Science, 93(1), 440-447. http://dx.doi.org/10.1016/j.rvsc.2011.06.027
  • Berton C., Genot C., Guibert D., Ropers M. H. (2012). Effect of lateral heterogeneity in mixed surfactant-stabilized interfaces on the oxidation of unsaturated lipids in oil-in-water emulsions. Journal of Colloid and Interface Science, 377, 244-250. http://dx.doi.org/10.1016/j.jcis.2012.03.084
  • Berton C., Ropers M. H., Guibert D., Sole V., Genot C. (2012). Modifications of Interfacial Proteins in Oil-in-Water Emulsions Prior to and During Lipid Oxidation. Journal of Agricultural and Food Chemistry, 60(35), 8659-8671. http://dx.doi.org/10.1021/jf300490w
  • Berton C., Ropers M.H., Bertrand D., Viau M., Genot C. (2012). Oxidative stability of oil-in-water emulsions stabilised with protein or surfactant emulsifiers in various oxidation conditions. Food Chemistry, 131(4), 1360-1369. http://dx.doi.org/10.1016/j.foodchem.2011.09.137
  • Chadli F.K., Andre A., Prieur X., Loirand G., Meynier A., Krempf  M., Nguyen P., Ouguerram K. (2012). n-3 PUFA prevent metabolic disturbances associated with obesity and improve endothelial function in golden Syrian hamsters fed with a high-fat diet. British Journal of Nutrition, 107(9), 1305-1315. http://dx.doi.org/10.1017/s0007114511004387
  • Fameau A.L., Ventureira J., Novales B., Douliez J.P. (2012). Foaming and emulsifying properties of fatty acids neutralized by tetrabutylammonium hydroxide. Colloids and Surfaces a-Physicochemical and Engineering Aspects, 403, 87-95. http://dx.doi.org/10.1016/j.colsurfa.2012.03.059
  • Fatimi A., Tassin J.F., Bosco J., Deterre R., Axelos M.A.V., Weiss P. (2012). Injection of calcium phosphate pastes: prediction of injection force and comparison with experiments. Journal of Materials Science-Materials in Medicine, 23(7), 1593-1603. http://dx.doi.org/10.1007/s10856-012-4640-4
  • Fay H., Meeker S., Cayer-Barrioz J., Mazuyer D., Ly I., Nallet F., Desbat B., Douliez J.P., Ponsinet V., Mondain-Monval O. (2012). Polymorphism of Natural Fatty Acid Liquid Crystalline Phases. Langmuir, 28(1), 272-282. http://dx.doi.org/10.1021/la203841y
  • Fromentin C., Sanders P., Nau F., Anton M., Fromentin G., Tome D., Thibault J.N., Gaudichon C. (2012). A pilot study for the intrinsic labeling of egg proteins with N-15 and C-13. Rapid Communications in Mass Spectrometry, 26(1), 43-48. http://dx.doi.org/10.1002/rcm.5291
  • Irague R., Rolland-Sabate A., Tarquis L., Doublier J.L., Moulis C., Monsan P., Remaud-Simeon M., Potocki-Veronese G., Buléon A. (2012). Structure and Property Engineering of alpha-D-Glucans Synthesized by Dextransucrase Mutants. Biomacromolecules, 13(1), 187-195. http://dx.doi.org/10.1021/bm201453r
  • Kenmogne-Domguia H. B., Meynier A., Boulanger C., & Genot C. (2012). Lipid oxidation in food emulsions under gastrointestinal-simulated conditions: The key role of endogenous tocopherols and initiator. Food Digestion, 3, 46-52. http://dx.doi.org/10.1007/s13228-012-0026-9
  • Kenmogne-Domguia H.B., Meynier A., Viau M., Llamas G., Genot C. (2012). Gastric conditions control both the evolution of the organization of protein-stabilized emulsions and the kinetic of lipolysis during in vitro digestion. Food & Function, 3(12), 1302-1309. http://dx.doi.org/10.1039/c2fo30031a
  • Lorentz C., Pencreac'h G., Soultani-Vigneron S., Rondeau-Mouro C., de Carvalho M., Pontoire B., Ergan F., Le Bail P. (2012). Coupling lipophilization and amylose complexation to encapsulate chlorogenic acid. Carbohydrate Polymers, 90(1), 152-158. http://dx.doi.org/10.1016/j.carbpol.2012.05.008
  • Marze S., Choimet M. (2012). In vitro digestion of emulsions: mechanistic and experimental models. Soft Matter, 8(42), 10982-10993. http://dx.doi.org/10.1039/c2sm26336j
  • Marze S., Choimet M., Foucat L. (2012). In vitro digestion of emulsions: diffusion and particle size distribution using diffusing wave spectroscopy and diffusion using nuclear magnetic resonance. Soft Matter, 8(42), 10994-11004. http://dx.doi.org/10.1039/c2sm26334c
  • Pillet E., Labbe C., Batellier F., Duchamp G., Beaumal V., Anton M., Desherces S., Schmitt E., Magistrini M. (2012). Liposomes as an alternative to egg yolk in stallion freezing extender. Theriogenology, 77(2), 268-279. http://dx.doi.org/10.1016/j.theriogenology.2011.08.001
  • Romero A., Beaumal V., David-Briand E., Cordobes F., Guerrero A., Anton M. (2012). Interfacial and emulsifying behaviour of rice protein concentrate. Food Hydrocolloids, 29(1), 1-8. http://dx.doi.org/10.1016/j.foodhyd.2012.01.013
  • Ventureira J.L., Bolontrade A.J., Speroni F., David-Briand E., Scilingo A.A., Ropers M.H., Boury F., Anon M.C., Anton M. (2012). Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH. Lwt-Food Science and Technology, 45(1), 1-7. http://dx.doi.org/10.1016/j.lwt.2011.07.024

Publications 2011

  • Adam-Berret M., Boulard M., Riaublanc A., Mariette F. (2011). Evolution of Fat Crystal Network Microstructure Followed by NMR. Journal of Agricultural and Food Chemistry, 59(5), 1767-1773. http://dx.doi.org/10.1021/jf102734d
  • Berton C., Genot C., Ropers M.H. (2011). Quantification of unadsorbed protein and surfactant emulsifiers in oil-in-water emulsions. Journal of Colloid and Interface Science, 354(2), 739-748. http://dx.doi.org/10.1016/j.jcis.2010.11.055
  • Berton C.,  Ropers M.H., Viau M., Genot C. (2011). Lipids against Oxidation. Journal of Agricultural and Food Chemistry, 59(9), 5052-5061. http://dx.doi.org/10.1021/jf200086n
  • Delample M., Jerome F., Barrault J., Douliez J.P. (2011). Self-assembly and emulsions of oleic acid-oleate mixtures in glycerol. Green Chemistry, 13(1), 64-68. http://dx.doi.org/10.1039/c0gc00452a
  • Fameau A. L., Cousin F., Navailles L., Nallet F., Boue F., Douliez J.P. (2011). Multiscale Structural Characterizations of Fatty Acid Multilayered Tubes with a Temperature-Tunable Diameter. Journal of Physical Chemistry B, 115(29), 9033-9039. http://dx.doi.org/10.1021/jp201261e
  • Fameau A.L., Douliez J.P., Boue F., Ott F., Cousin F. (2011). Adsorption of multilamellar tubes with a temperature tunable diameter at the air/water interface. Journal of Colloid and Interface Science, 362(2), 397-405. http://dx.doi.org/10.1016/j.jcis.2011.06.080
  • Fameau A.L., Houinsou-Houssou B., Ventureira J.L., Navailles L., Nallet F., Novales B., Douliez J.P. (2011). Self-Assembly, Foaming, and Emulsifying Properties of Sodium Alkyl Carboxylate/Guanidine Hydrochloride Aqueous Mixtures. Langmuir, 27(8), 4505-4513. http://dx.doi.org/10.1021/la2002404
  • Fameau A.L., Saint-Jalmes A., Cousin F., Houssou B.H., Novales B., Navailles L., Nallet F., Gaillard C., Boue F., Douliez, J. P. (2011). Smart Foams: Switching Reversibly between Ultrastable and Unstable Foams. Angewandte Chemie-International Edition, 50(36), 8264-8269. http://dx.doi.org/10.1002/anie.201102115
  • Fang A. P., Gaillard C., Douliez J.P. (2011). Template-Free Formation of Monodisperse Doughnut-Shaped Silica Microparticles by Droplet-Based Microfluidics. Chemistry of Materials, 23(21), 4660-4662. http://dx.doi.org/10.1021/cm202145s
  • Hugouvieux V., Axelos M. A. V., Kolb M. (2011). Micelle formation, gelation and phase separation of amphiphilic multiblock copolymers. Soft Matter, 7(6), 2580-2591. http://dx.doi.org/10.1039/c0sm01018a
  • Maache-Rezzoug Z., Zarguili I., Loisel C., Doublier J. L., Buléon A. (2011). Investigation on structural and physicochemical modifications of standard maize, waxy maize, wheat and potato starches after DIC treatment. Carbohydrate Polymers, 86(1), 328-336. http://dx.doi.org/10.1016/j.carbpol.2011.04.058
  • Mahmoudi N., Axelos M. A. V., Riaublanc, A. (2011). Interfacial properties of fractal and spherical whey protein aggregates. Soft Matter, 7(17), 7643-7654. http://dx.doi.org/10.1039/c1sm05262d
  • Nicorescu I., Vial C., Talansier E., Lechevalier V., Loisel C., Della Valle D., Riaublanc A., Djelveh G., Legrand J. (2011). Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams. Food Hydrocolloids, 25(4), 797-808. http://dx.doi.org/10.1016/j.foodhyd.2010.09.020
  • Nunez-Santiago M.C., Tecante A., Garnier C., Doublier J.L. (2011). Rheology and microstructure of kappa-carrageenan under different conformations induced by several concentrations of potassium ion. Food Hydrocolloids, 25(1), 32-41. http://dx.doi.org/10.1016/j.foodhyd.2010.05.003
  • Pillet E., Duchamp G., Batellier F., Beaumal V., Anton M., Desherces S., Schmitt E., Magistrini M. (2011). Egg yolk plasma can replace egg yolk in stallion freezing extenders. Theriogenology, 75(1), 105-114. http://dx.doi.org/10.1016/j.theriogenology.2010.07.015
  • Puppo M. C., Beaumal V., Speroni F., de Lamballerie M., Anon M. C., Anton M. (2011). beta-Conglycinin and glycinin soybean protein emulsions treated by combined temperature-high-pressure treatment. Food Hydrocolloids, 25(3), 389-397. http://dx.doi.org/10.1016/j.foodhyd.2010.07.005
  • Romero A., Beaumal V., David-Briand E., Cordobes F., Anton M., Guerrero A. (2011). Interfacial and emulsifying behaviour of crayfish protein isolate. Lwt-Food Science and Technology, 44(7), 1603-1610. http://dx.doi.org/10.1016/j.lwt.2011.03.005
  • Romero A., Beaumal V., David-Briand E., Cordobes F., Guerrero A., Anton, M. (2011). Interfacial and Oil/Water Emulsions Characterization of Potato Protein Isolates. Journal of Agricultural and Food Chemistry, 59(17), 9466-9474. http://dx.doi.org/10.1021/jf2019853
  • Saumonneau A., Rottier K., Conrad U., Popineau Y., Guéguen J., Francin-Allami M. (2011). Expression of a new chimeric protein with a highly repeated sequence in tobacco cells. Plant Cell Reports, 30(7), 1289-1302. http://dx.doi.org/10.1007/s00299-011-1040-z
  • Varade D., Carriere D., Arriaga L. R., Fameau A.L., Rio E., Langevin, D., & Drenckhan, W. (2011). On the origin of the stability of foams made from catanionic surfactant mixtures. Soft Matter, 7(14), 6557-6570. http://dx.doi.org/10.1039/c1sm05374d
  • Vera-Munoz O., Amirat-Briand L., Bencharif D., Anton M., Desherces S., Shmitt E., Thorin C., Tainturier D. (2011). Effect of low-density lipoproteins, spermatozoa concentration and glycerol on functional and motility parameters of bull spermatozoa during storage at 4 °C. Asian Journal of Andrology, 13(2), 281-286. http://dx.doi.org/10.1038/aja.2010.84

Publications 2010

  • Agoda-Tandjawa G., Durand S., Bérot S., Blassel C., Gaillard C., Garnier C., Doublier J.L. (2010). Rheological characterization of microfibrillated cellulose suspensions after freezing. Carbohydrate Polymers, 80(3), 677-686. http://dx.doi.org/10.1016/j.carbpol.2009.11.045
  • Amirat-Briand L., Bencharif D., Vera-Munoz O., Pineau S., Thorin C., Destrumelle S., Desherces S., Anton M., Jouan M., Shmitt E., Tainturier D. (2010). In vivo fertility of bull semen following cryopreservation with an LDL (low density lipoprotein) extender: Preliminary results of artificial inseminations. Animal Reproduction Science, 122(3-4), 282-287. http://dx.doi.org/10.1016/j.anireprosci.2010.09.006
  • Anton M., Nau F., Lechevalier V., Guerin-Dubiard C., Croguennec T. (2010). Egg products: functional ingredients for complex matrices. Productions Animales, 23(2), 215-224. http://www6.inra.fr/productions-animales_eng/content/download/5737/80968/version/1/file/Prod_Anim_2010_23_2_11.pdf
  • Bencharif D., Amirat L., Pascal O., Anton M., Schmitt E., Desherces S., Delhomme G., Langlois M.L., Barriere P., Larrat M., Tainturier D. (2010). The Advantages of Combining Low-Density Lipoproteins with Glutamine for Cryopreservation of Canine Semen. Reproduction in Domestic Animals, 45(2), 189-200. http://dx.doi.org/10.1111/j.1439-0531.2008.01198.x
  • Bencharif D., Amirat-Briand L., Garand A., Anton M., Schmitt E., Desherces S., Delhomme G., Langlois M.L., Barriere P., Destrumelle S., Vera-Munoz O., Tainturier D. (2010). Freezing canine sperm: Comparison of semen extenders containing Equex (R) and LDL (Low Density Lipoproteins). Animal Reproduction Science, 119(3-4), 305-313. http://dx.doi.org/10.1016/j.anireprosci.2010.01.009
  • Bonnand-Ducasse M., Della Valle G., Lefebvre J., Saulnier L. (2010). Effect of wheat dietary fibres on bread dough development and rheological properties. Journal of Cereal Science, 52(2), 200-206. http://dx.doi.org/10.1016/j.jcs.2010.05.006
  • Bonnet M., Cansell M., Placin F., Anton M., Leal-Calderon F. (2010). Impact of Sodium Caseinate Concentration and Location on Magnesium Release from Multiple W/O/W Emulsions. Langmuir, 26(12), 9250-9260. http://dx.doi.org/10.1021/la100078b
  • Bonnet M., Cansell M., Placin F., David-Briand E., Anton M., Leal-Calderon F. (2010). Influence of Ionic Complexation on Release Rate Profiles from Multiple Water-in-Oil-in-Water (W/O/W) Emulsions. Journal of Agricultural and Food Chemistry, 58(13), 7762-7769. http://dx.doi.org/10.1021/jf100917w
  • Bonnet M., Cansell M., Placin F., Monteil J., Anton M., Leal-Calderon F. (2010). Influence of the oil globule fraction on the release rate profiles from multiple W/O/W emulsions. Colloids and Surfaces B-Biointerfaces, 78(1), 44-52. http://dx.doi.org/10.1016/j.colsurfb.2010.02.010
  • Castellani O., Al-Assaf S., Axelos M., Phillips G.O., Anton M. (2010). Hydrocolloids with emulsifying capacity. Part 2-Adsorption properties at the n-hexadecane-Water interface. Food Hydrocolloids, 24(2-3), 121-130. http://dx.doi.org/10.1016/j.foodhyd.2009.07.006
  • Castellani O., Gaillard C., Vie V., Al-Assaf S., Axelos M., Phillips G.O., Anton M. (2010). Hydrocolloids with emulsifying capacity. Part 3-Adsorption and structural properties at the air-water surface. Food Hydrocolloids, 24(2-3), 131-141. http://dx.doi.org/10.1016/j.foodhyd.2009.07.009
  • Castellani O., Guibert D., Al-Assaf S., Axelos M., Phillips G.O., Anton M. (2010). Hydrocolloids with emulsifying capacity. Part 1-Emulsifying properties and interfacial characteristics of conventional (Acacia senegal (L.) Willd. var. senegal) and matured (Acacia (sen) SUPER GUM (TM)) Acacia senegal. Food Hydrocolloids, 24(2-3), 193-199. http://dx.doi.org/10.1016/j.foodhyd.2009.09.005
  • Dagorn F., Dumay J., Wielgosz-Collin G., Rabesaotra V., Viau M., Monnion C., Biard J. F., Barnathan G. (2010). Phospholipid Distribution and Phospholipid Fatty Acids of the Tropical Tunicates Eudistoma sp and Leptoclinides uniorbis. Lipids, 45(3), 253-261. http://dx.doi.org/10.1007/s11745-010-3389-0
  • Delample M., Villandier N., Douliez J. P., Camy S., Condoret J. S., Pouilloux Y., Barrault J., Jerome F. (2010). Glycerol as a cheap, safe and sustainable solvent for the catalytic and regioselective beta,beta-diarylation of acrylates over palladium nanoparticles. Green Chemistry, 12(5), 804-808. http://dx.doi.org/10.1039/b925021b
  • Douliez J.P. (2010). A novel oriented system made of fatty acid hexagonal phases with tuneable orientation. Journal of Magnetic Resonance, 206(1), 171-176. http://dx.doi.org/10.1016/j.jmr.2010.06.009
  • Douliez J.P. (2010). Magnetic Self-Orientation of Lyotropic Hexagonal Phases Based on Long Chain Alkanoic (Fatty) Acids. Langmuir, 26(13), 11397-11400. http://dx.doi.org/10.1021/la100885e
  • Douliez J.P., Houinsou-Houssou B., Fameau A.L., Novales B., Gaillard C. (2010). Self assembly of anastomosis-like superstructures in fatty acid/guanidine hydrochloride aqueous dispersions. Journal of Colloid and Interface Science, 341(2), 386-389. http://dx.doi.org/10.1016/j.jcis.2009.09.061
  • Fameau A.L., Houinsou-Houssou B., Novales B., Navailles L., Nallet F., Douliez J. P. (2010). 12-Hydroxystearic acid lipid tubes under various experimental conditions. Journal of Colloid and Interface Science, 341(1), 38-47. http://dx.doi.org/10.1016/j.jcis.2009.09.034
  • Fatimi A., Tassin J.F., Axelos M.A.V., Weiss P. (2010). The stability mechanisms of an injectable calcium phosphate ceramic suspension. Journal of Materials Science-Materials in Medicine, 21(6), 1799-1809. http://dx.doi.org/10.1007/s10856-010-4047-z
  • Lorrain B., Dangles O., Genot C., Dufour C. (2010). Chemical Modeling of Heme-Induced Lipid Oxidation in Gastric Conditions and Inhibition by Dietary Polyphenols. Journal of Agricultural and Food Chemistry, 58(1), 676-683. http://dx.doi.org/10.1021/jf903054e
  • Maache-Rezzoug Z., Zarguili I., Loisel C., Doublier J.L. (2010). Study of DIC hydrothermal treatment effect on rheological properties of standard maize (SMS), waxy maize (WMS), wheat (WTS) and potato (PTS) starches. Journal of Food Engineering, 99(4), 452-458. http://dx.doi.org/10.1016/j.jfoodeng.2009.06.052
  • Mahmoudi N., Gaillard C., Boue F., Axelos M.A.V., Riaublanc A. (2010). Self-similar assemblies of globular whey proteins at the air-water interface: Effect of the structure. Journal of Colloid and Interface Science, 345(1), 54-63. http://dx.doi.org/10.1016/j.jcis.2010.01.036
  • Michina Y., Carriere D., Charpentier T., Brito R., Marques E. F., Douliez J.P., Zemb T. (2010). Absence of Lateral Phase Segregation in Fatty Acid-Based Catanionic Mixtures. Journal of Physical Chemistry B, 114(5), 1932-1938. http://dx.doi.org/10.1021/jp910267v
  • Nicorescu I., Vial C., Loisel C., Riaublanc A., Djelveh G., Cuvelier G., Legrand J. (2010). Influence of protein heat treatment on the continuous production of food foams. Food Research International, 43(6), 1585-1593. http://dx.doi.org/10.1016/j.foodres.2010.03.015
  • Novales B., Riaublanc A., Navailles L., Houinsou-Houssou B., Gaillard C., Nallet F., Douliez J.P. (2010). Self-Assembly and Foaming Properties of Fatty Acid-Lysine Aqueous Dispersions. Langmuir, 26(8), 5329-5334. http://dx.doi.org/10.1021/la9034613
  • Rullier B., Axelos M.A.V., Langevin D., Novales B. (2010). beta-Lactoglobulin aggregates in foam films: Effect of the concentration and size of the protein aggregates. Journal of Colloid and Interface Science, 343(1), 330-337. http://dx.doi.org/10.1016/j.jcis.2009.11.015
  • Santarelli R.L., Vendeuvre J.L., Naud N., Tache S., Gueraud F., Viau M., Genot C., Corpet D.E., Pierre F. H. F. (2010). Meat Processing and Colon Carcinogenesis: Cooked, Nitrite-Treated, and Oxidized High-Heme Cured Meat Promotes Mucin-Depleted Foci in Rats. Cancer Prevention Research, 3(7), 852-864. http://dx.doi.org/10.1158/1940-6207.capr-09-0160
  • Schmidt I., Novales B., Boue F., Axelos M. A. V. (2010). Foaming properties of protein/pectin electrostatic complexes and foam structure at nanoscale. Journal of Colloid and Interface Science, 345(2), 316-324. http://dx.doi.org/10.1016/j.jcis.2010.01.016