F. Morgan

发表

Impact of ripening strains on the typical flavour of goat cheeses

P. Gaborit, A. Ménard, F. Morgan, 2001 .

Effects of soluble milk protein or casein supplementation on muscle fatigue following resistance training program: a randomized, double-blind, and placebo-controlled study

F. Allaert, P. le Ruyet, N. Babault, 2014, Journal of the International Society of Sports Nutrition.

Short communication: Milk fat globule membrane as a potential delivery system for liposoluble nutrients.

Jean-Baptiste Bezelgues, F. Morgan, G. Palomo, 2009, Journal of dairy science.

Characteristics of goat milk collected from small and medium enterprises in Greece, Portugal and France

I. Kandarakis, L. Roseiro, K. Raynal-Ljutovac, 2003 .

Modification of bovine beta-lactoglobulin by glycation in a powdered state or in an aqueous solution: effect on association behavior and protein conformation.

D. Mollé, S. Bouhallab, J. Léonil, 1999, Journal of agricultural and food chemistry.

Glycation of bovine β‐Lactoglobulin: effect on the protein structure

D. Mollé, G. Henry, D. Levieux, 1999 .

Survival of Listeria monocytogenes during manufacture, ripening and storage of soft lactic cheese made from raw goat milk.

F. Morgan, G. Perrin, V. Bonnin, 2001, International journal of food microbiology.

Solid-state glycation of beta-lactoglobulin by lactose and galactose: localization of the modified amino acids using mass spectrometric techniques.

J. Tabet, F. Fenaille, P. Guy, 2004, Journal of mass spectrometry : JMS.

Lactolation of β-Lactoglobulin Monitored by Electrospray Ionisation Mass Spectrometry

D. Mollé, G. Henry, J. Maubois, 1998 .

The typical flavour of goat milk products: technological aspects

P. Gaborit, F. Morgan, 2001 .

Study on the compositional factors involved in the variable sensitivity of caprine milk to high-temperature processing

F. Morgan, V. Bonnin, A. Jaubert, 2000 .

Heat-induced covalent complex between casein micelles and beta-lactoglobulin from goat's milk: identification of an involved disulfide bond.

D. Mollé, G. Henry, S. Bouhallab, 2002, Journal of agricultural and food chemistry.

Caprine immunoglobulin G, beta-lactoglobulin, alpha-lactalbumin and serum albumin in colostrum and milk during the early post partum period.

D. Levieux, F. Bouvier, Nathalie Geneix, 2002, The Journal of dairy research.

In vivo digestion of infant formula in piglets: protein digestion kinetics and release of bioactive peptides

J. Jardin, D. Dupont, C. Bonhomme, 2012, British Journal of Nutrition.

Nonenzymatic lactosylation of bovine beta-lactoglobulin under mild heat treatment leads to structural heterogeneity of the glycoforms.

D. Mollé, S. Bouhallab, J. Léonil, 1997, Biochemical and biophysical research communications.

Lactose crystallisation and early Maillard reaction in skim milk powder and whey protein concentrates

A. Raemy, F. Morgan, G. Vuataz, 2005 .

Monitoring of beta-lactoglobulin dry-state glycation using various analytical techniques.

F. Fenaille, C. Schmitt, P. Guy, 2003, Analytical Biochemistry.

Combined effect of whey protein and aS1-casein genotype on the heat stability of goat milk

J. Fauquant, F. Morgan, S. Micault, 2001 .

Solid-state glycation of beta-lactoglobulin monitored by electrospray ionisation mass spectrometry and gel electrophoresis techniques.

François Fenaille, J. Tabet, F. Fenaille, 2003, Rapid communications in mass spectrometry : RCM.

Resistance of β-lactoglobulin-bound lactose to the hydrolysis by β-galactosidase

D. Mollé, G. Henry, S. Bouhallab, 1999 .

Formation of stable covalent dimer explains the high solubility at pH 4.6 of lactose-beta-lactoglobulin conjugates heated near neutral pH.

D. Mollé, G. Henry, S. Bouhallab, 1999, Journal of agricultural and food chemistry.

Selective detection of lactolated peptides in hydrolysates by liquid chromatography/electrospray tandem mass spectrometry.

D. Mollé, S. Bouhallab, J. Léonil, 1998, Analytical biochemistry.

Impact of process and composition of formulas for elderly on in vitro digestion using the dynamic DIDGI® model.

D. Dupont, O. Ménard, G. Henry, 2023, Food research international.