Marie Renan

发表

Structure and surface properties of the serum heat-induced protein aggregates isolated from heated skim milk

F. Guyomarc'h, M. Famelart, K. Jean, 2006 .

pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6·5 or 7·2

F. Guyomarc'h, G. Brûlé, M. Famelart, 2006, Journal of Dairy Research.

Study of the interaction between end-capped telechelic polymers and the wheat lipid transfer protein LTP1, in solution and at the air/water interface

D. Marion, J. Douliez, J. François, 2003 .

Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring

F. Guyomarc'h, G. Brûlé, M. Famelart, 2009 .

Acid gelation properties of heated skim milk as a result of enzymatically induced changes in the micelle/serum distribution of the whey protein/kappa-casein aggregates.

F. Guyomarc'h, M. Famelart, Marie Renan, 2007, Journal of agricultural and food chemistry.

Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH conditions

F. Guyomarc'h, M. Famelart, Marie Renan, 2007 .

Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/kappa-casein aggregates.

F. Guyomarc'h, M. Famelart, Marie Renan, 2007, Journal of agricultural and food chemistry.

Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedure

G. Brûlé, M. Famelart, D. Pâquet, 2008 .

The rebodying of stirred yoghurt: interactions between proteins

F. Guyomarc'h, G. Brûlé, M. Famelart, 2008, Journal of Dairy Research.