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Acid gelation functionality of casein micelles in concentrated state: Influence of calcium supplementation or chelation combined with enzymatic stabilization
Build-up and relaxation of membrane fouling deposits produced during crossflow ultrafiltration of casein micelle dispersions at 12 °C and 42 °C probed by in situ SAXS
Floriane Doudiès, Maksym Loginov, Nicolas Hengl, Mohamed Karrouch, Nadine Leconte, Fabienne Garnier-Lambrouin, Javier Pérez, Frédéric Pignon and Geneviève Gésan-Guiziou Journal of Membrane Science 618 118700 (2021) https://doi.org/10.1016/j.memsci.2020.118700
Pepsin activity as a function of pH and digestion time on caseins and egg white proteins under static in vitro conditions
On the reversibility of membrane fouling by deposits produced during crossflow ultrafiltration of casein micelle suspensions
Maksym Loginov, Floriane Doudiès, Nicolas Hengl, Mohamed Karrouch, Nadine Leconte, Fabienne Garnier-Lambrouin, Javier Pérez, Frédéric Pignon and Geneviève Gésan-Guiziou Journal of Membrane Science 630 119289 (2021) https://doi.org/10.1016/j.memsci.2021.119289
Effect of changes in ionic composition induced by different diafiltration media on deposited layer properties and separation efficiency in milk protein fractionation by microfiltration
Impact of different aqueous phases on casein micelles: Kinetics of physicochemical changes under variation of water hardness and diafiltration conditions
Michael Reitmaier, Beatriz Barbosa, Sebastian Sigler, Hans-Jürgen Heidebrecht and Ulrich Kulozik International Dairy Journal 109 104776 (2020) https://doi.org/10.1016/j.idairyj.2020.104776
Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties
Fanny Lazzaro, Antoine Bouchoux, Jared Raynes, Roderick Williams, Lydia Ong, Eric Hanssen, Valérie Lechevalier, Stéphane Pezennec, Hyun-Jung Cho, Amy Logan, Sally Gras and Frederic Gaucheron Food Hydrocolloids 101 105414 (2020) https://doi.org/10.1016/j.foodhyd.2019.105414
Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C
Floriane Doudiès, Anne-Sophie Arsène, Fabienne Garnier-Lambrouin, Marie-Hélène Famelart, Antoine Bouchoux, Frédéric Pignon and Geneviève Gésan-Guiziou Foods 8(12) 652 (2019) https://doi.org/10.3390/foods8120652
Protein aggregates modulate the texture of emulsified and acidified acid milk gels
Perrine Gélébart, Alain Riaublanc, Marie-Hélène Famelart, Camille Jonchère, Valérie Beaumal, Marc Anton and Catherine Garnier Food Hydrocolloids 93 176 (2019) https://doi.org/10.1016/j.foodhyd.2019.02.007
Exploring the breakdown of dairy protein gels during in vitro gastric digestion using time-lapse synchrotron deep-UV fluorescence microscopy
Juliane Floury, Tiago Bianchi, Jonathan Thévenot, Didier Dupont, Frédéric Jamme, Evelyne Lutton, Maud Panouillé, François Boué and Steven Le Feunteun Food Chemistry 239 898 (2018) https://doi.org/10.1016/j.foodchem.2017.07.023
Specific effect of calcium ions on thermal gelation of aqueous micellar casein suspensions
How High Concentrations of Proteins Stabilize the Amorphous State of Calcium Orthophosphate: A Solid-State Nuclear Magnetic Resonance (NMR) Study of the Casein Case
Paulo De Sa Peixoto, Juliana V. C. Silva, Guillaume Laurent, Marc Schmutz, Daniel Thomas, Antoine Bouchoux and Geneviève Gésan-Guiziou Langmuir 33(5) 1256 (2017) https://doi.org/10.1021/acs.langmuir.6b04235
Effect of the pH and NaCl on the microstructure and rheology of mixtures of whey protein isolate and casein micelles upon heating
Rheological properties and microstructure of high protein acid gels prepared from reconstituted milk protein concentrate powders of different protein contents
Diffusion and Partitioning of Macromolecules in Casein Microgels: Evidence for Size-Dependent Attractive Interactions in a Dense Protein System
Paulo D. S. Peixoto, Antoine Bouchoux, Sébastien Huet, Marie-Noëlle Madec, Daniel Thomas, Juliane Floury and Geneviève Gésan-Guiziou Langmuir 31(5) 1755 (2015) https://doi.org/10.1021/la503657u
Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation
Molecular Mobility in Dense Protein Systems: An Investigation through 1H NMR Relaxometry and Diffusometry
Antoine Bouchoux, Diane Schorr, Awa Daffé, Mireille Cambert, Geneviève Gésan-Guiziou and François Mariette The Journal of Physical Chemistry B 116(38) 11744 (2012) https://doi.org/10.1021/jp306078k
AFM Imaging of Milk Casein Micelles: Evidence for Structural Rearrangement upon Acidification
Acid gelation of colloidal calcium phosphate-depleted preheated milk
Marie-Hélène Famelart, Géraldine Gauvin, Denis Pâquet and Gérard Brulé Dairy Science and Technology 89(3-4) 335 (2009) https://doi.org/10.1051/dst/2009014
Rheology and phase behavior of dense casein micelle dispersions
A. Bouchoux, B. Debbou, G. Gésan-Guiziou, M.-H. Famelart, J.-L. Doublier and B. Cabane The Journal of Chemical Physics 131(16) (2009) https://doi.org/10.1063/1.3245956
Casein Micelle Dispersions under Osmotic Stress
Antoine Bouchoux, Pierre-Emerson Cayemitte, Julien Jardin, Geneviève Gésan-Guiziou and Bernard Cabane Biophysical Journal 96(2) 693 (2009) https://doi.org/10.1016/j.bpj.2008.10.006
Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition
Juliane Floury, Olivier Rouaud, Maëva Le Poullennec and Marie-Hélène Famelart LWT - Food Science and Technology 42(10) 1621 (2009) https://doi.org/10.1016/j.lwt.2009.06.002
Effect of Fortification with Various Types of Milk Proteins on the Rheological Properties and Permeability of Nonfat Set Yogurt
Assessment of the State of Water in Reconstituted Milk Protein Dispersions by Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC)
Anne Le Dean, Francois Mariette, Tiphaine Lucas and Michele Marin LWT - Food Science and Technology 34(5) 299 (2001) https://doi.org/10.1006/fstl.2001.0765
Identification of low molar mass peptides released during sterilization of milk
