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Publications

Per year

2019- 2018 - 2017- 2016 - 2015 - 2014 - 2013 - 2012 - 2011 - 2010

Publications 2019

Ainis, W. N.; Boire, A.; Sole-Jamault, V.; Nicolas, A.; Bouhallab, S.; Ipsen, R., Contrasting Assemblies of Oppositely Charged Proteins. Langmuir 2019, 35 (30), 9923-9933. https://doi.org/10.1021/acs.langmuir.9b01046

Amine, C.; Boire, A.; Kermarrec, A.; Renard, D., Associative properties of rapeseed napin and pectin: Competition between liquid-liquid and liquid-solid phase separation. Food Hydrocolloids 2019, 92, 94-103. https://doi.org/10.1016/j.foodhyd.2019.01.026

Bailhache, C.; Pontoire, B.; Ribourg, L.; Jonchere, C.; Queveau, D.; Irle, M.; Thieffry, E.; Le-Bail, A.; Le-Bail, P., A study of cracks in dry cereal products. Food Hydrocolloids 2019, 94, 528-536. https://doi.org/10.1016/j.foodhyd.2019.03.033

Balgoma, D.; Guitton, Y.; Evans, J. J.; Le Bizec, B.; Dervilly-Pinel, G.; Meynier, A., Modeling the fragmentation patterns of triacylglycerides in mass spectrometry allows the quantification of the regioisomers with a minimal number of standards. Analytica Chimica Acta 2019, 1057, 60-69.https://doi.org/10.1016/j.aca.2019.01.017

Bedas, M.; Jaillais, B.; Jonchere, C.; Ribourg, L.; Courcoux, P.; Queveau, D.; Guihard, L.; Le-Bail, A.; Le-Bail, P., Study of the distribution of water within a biscuit during cooling; effect on the checking and the breakage. Food Chemistry 2019, 299, 9. https://doi.org/10.1016/j.foodchem.2019.125078

Boire, A.; Renard, D.; Bouchoux, A.; Pezennec, S.; Croguennec, T.; Lechevalier, V.; Le Floch-Fouere, C.; Bouhallab, S.; Menut, P., Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly. In Annual Review of Food Science and Technology, Vol 10, Doyle, M. P.; McClements, D. J., Eds. Annual Reviews: Palo Alto, 2019; Vol. 10, pp 521-539.https://doi.org/10.1146/annurev-food-032818-121907

Brodkorb, A.; Egger, L.; Alminger, M.; Alvito, P.; Assuncao, R.; Ballance, S.; Bohn, T.; Bourlieu-Lacanal, C.; Boutrou, R.; Carriere, F.; Clemente, A.; Corredig, M.; Dupont, D.; Dufour, C.; Edwards, C.; Golding, M.; Karakaya, S.; Kirkhus, B.; Le Feunteun, S.; Lesmes, U.; Macierzanka, A.; Mackie, A. R.; Martins, C.; Marze, S.; McClements, D. J.; Menard, O.; Minekus, M.; Portmann, R.; Santos, C. N.; Souchon, I.; Singh, R. P.; Vegarud, G. E.; Wickham, M. S. J.; Weitschies, W.; Recio, I., INFOGEST static in vitro simulation of gastrointestinal food digestion. Nature Protocols 2019, 14 (4), 991-1014.https://doi.org/10.1038/s41596-018-0119-1

Chevallier, M.; Riaublanc, A.; Cauty, C.; Hamon, P.; Rousseau, F.; Thevenot, J.; Lopez, C.; Croguennec, T., The repartition of whey protein microgels and caseins between fat droplet surface and the continuous phase governs the heat stability of emulsions. Colloids and Surfaces a-Physicochemical and Engineering Aspects 2019, 563, 217-225. https://doi.org/10.1016/j.colsurfa.2018.12.001

Crucean, D.; Debucquet, G.; Rannou, C.; le-Bail, A.; le-Bail, P., Vitamin B4 as a salt substitute in bread: A challenging and successful new strategy. Sensory perception and acceptability by French consumers. Appetite 2019, 134, 17-25. https://doi.org/10.1016/j.appet.2018.12.020

Gelebart, P.; Riaublanc, A.; Famelart, M. H.; Jonchere, C.; Beaumal, V.; Anton, M.; Garnier, C., Protein aggregates modulate the texture of emulsified and acidified acid milk gels. Food Hydrocolloids 2019, 93, 176-188. https://doi.org/10.1016/j.foodhyd.2019.02.007

Maniglia, B. C.; Lima, D. C.; Matta, M. D.; Le-Bail, P.; Le-Bail, A.; Augusto, P. E. D., Hydrogels based on ozonated cassava starch: Effect of ozone processing and gelatinization conditions on enhancing 3D-printing applications. International Journal of Biological Macromolecules 2019, 138, 1087-1097. https://doi.org/10.1016/j.ijbiomac.2019.07.124

Mba, A. R. F.; Kansci, G.; Viau, M.; Rougerie, R.; Genot, C., Edible caterpillars of Imbrasia truncata and Imbrasia epimethea contain lipids and proteins of high potential for nutrition. Journal of Food Composition and Analysis 2019, 79, 70-79. https://doi.org/10.1016/j.jfca.2019.03.002

Nguyen, H. T.; Marquis, M.; Anton, M.; Marze, S., Studying the real-time interplay between triglyceride digestion and lipophilic micronutrient bioaccessibility using droplet microfluidics. 1 lab on a chip method. Food Chemistry 2019, 275, 523-529. https://doi.org/10.1016/j.foodchem.2018.09.096

Nguyen, H. T.; Marquis, M.; Anton, M.; Marze, S., Studying the real-time interplay between triglyceride digestion and lipophilic micronutrient bioaccessibility using droplet microfluidics. 2 application to various oils and (pro)vitamins. Food Chemistry 2019, 275, 661-667. https://doi.org/10.1016/j.foodchem.2018.09.126

Obeid, S.; Guyomarc'h, F.; David-Briand, E.; Gaucheron, F.; Riaublanc, A.; Lopez, C., 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 2019, 534, 279-290. https://doi.org/10.1016/j.jcis.2018.09.033

Obeid, S.; Guyomarc'h, F.; Francius, G.; Guillemin, H.; Wu, X. X.; Pezennec, S.; Famelart, M. H.; Cauty, C.; Gaucheron, F.; Lopez, C., The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy. Colloids and Surfaces B-Biointerfaces 2019, 182, 9. https://doi.org/10.1016/j.colsurfb.2019.110363

Pasquier, J.; Brulet, A.; Boire, A.; Jamme, F.; Perez, J.; Bizien, T.; Lutton, E.; Boue, F., Monitoring food structure during digestion using small-angle scattering and imaging techniques. Colloids and Surfaces a-Physicochemical and Engineering Aspects 2019, 570, 96-106. https://doi.org/10.1016/j.colsurfa.2019.02.059

Rakotondramavo, A.; Rabesona, H.; Brou, C.; de Lamballerie, M.; Pottier, L., Ham processing: effects of tumbling, cooking and high pressure on proteins. European Food Research and Technology 2019, 245 (2), 273-284. https://doi.org/10.1007/s00217-018-3159-4

Rebena, A.; Rafflegeau, S.; Kansci, G.; Nanda, D.; Genot, C., Surveys on the consumption, perception and use of red palm oil among housewives and restaurant owners in Yaounde, Cameroon. Cahiers Agricultures 2019, 28, 7. https://doi.org/10.1051/cagri/2019027

Sahli, L.; Renard, D.; Sole-Jamault, V.; Giuliani, A.; Boire, A., Role of protein conformation and weak interactions on gamma-gliadin liquid-liquid phase separation. Scientific Reports 2019, 9, 13. https://doi.org/10.1038/s41598-019-49745-2

Zykwinska, A.; Marquis, M.; Godin, M.; Marchand, L.; Sinquin, C.; Garnier, C.; Jonchere, C.; Chedeville, C.; Le Visage, C.; Guicheux, J.; Colliec-Jouault, S.; Cuenot, S., Microcarriers Based on Glycosaminoglycan-Like Marine Exopolysaccharide for TGF-beta 1 Long-Term Protection. Marine Drugs 2019, 17 (1), 15. https://doi.org/10.3390/md17010065

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.2015.04.01

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

Modification date : 11 September 2023 | Publication date : 09 February 2016 | Redactor : V Rampon