Catherine Garnier

Documents

Compétences

Publications

	Monitoring dairy protein aggregate structure allows to control the texture of emulsions Catherine Garnier , T Loiseleux , P Gelebart , M Chevalier , Marie-Hélène Famelart WUR Rheology Course, Emulsion Symposium, Graduate School VLAG, in co-operation with Physical chemistry and soft matter, and Physics and physical chemistry of foods, Wageningen University & Research, Sep 2021, Wageningen, Netherlands Communication dans un congrès hal-03370387v2
	Connectivité des gouttes de matières grasse par des agrégats de protéiques et texturation des émulsions. Thibault Loiseleux , Perrine Gelebart , Catherine Garnier , Thomas Croguennec , Marie-Hélène Famelart Polymerix 2019, Jul 2019, Rennes, France Communication dans un congrès hal-02737910v1
	TEXTURATION DE MILIEUX AQUEUX PAR LES BIOPOLYMÈRES Catherine Garnier SECF - Polymères dans les formulations fluides, Jan 2019, Paris, France Communication dans un congrès hal-03370389v2
	TEXTURATION DE MILIEUX AQUEUX PAR LES BIOPOLYMÈRES Catherine Garnier SECF - Polymères dans les formulations fluides, Jan 2019, Paris, France Communication dans un congrès hal-03380475v1
	Comment la compétition pour l’adsorption à l’interface, entre protéines solubles et agrégées, permet de contrôler la texture des émulsions laitières Thibault Loiseleux , Perrine Gelebart , Catherine Garnier , Marie-Hélène Famelart , Thomas Croguennec 54.congrès annuel du Groupe Français de Rhéologie (GFR), Oct 2019, Montpellier, France Communication dans un congrès hal-02338185v1
	How protein aggregates can modulate the texture of emulsified and acidified dairy model systems? Perrine Gelebart , Alain Riaublanc , Marie-Hélène Famelart , Camille Jonchere , Valerie Beaumal 3. Food structure and functionality forum symposium, Jun 2018, Montreal, Canada Communication dans un congrès hal-02198131v1
	Protein aggregates modulate the texture of emulsified and acidified dairy model systems Perrine Gelebart , Alain Riaublanc , Marie-Hélène Famelart , Camille Jonchere , Valerie Beaumal 17. Food Colloids Conference - Food Colloids 2018, Apr 2018, Leeds, United Kingdom Communication dans un congrès hal-02198135v1
	Whey protein emulsions : how to control texture in a large range of protein concentration. Thomas Croguennec , Marie Chevallier , Thibault Loiseleux , Catherine Garnier , Alain Riaublanc 1st symposium in food Science and technology of Tocantins “Quality control in food processing, Advanced research applied to food industry and Entrepreneurship”., Nov 2018, Palmas, Brazil Communication dans un congrès hal-02790199v1
	Asymetrical Flow Field-Flow Fractionation coupled with Multi-Angle Light Scattering and Differential Refractometer (AF4-MALS-DRi): An analysis tool to characterize milk protein aggregates produced in semi-industrial way M Hennetier , D De-Guibert , Y Gu , V Solé , Catherine Garnier FFF2018—19th International Symposium on Field- and Flow-based Separations, May 2018, Columbia, United States Communication dans un congrès hal-03370393v2
	Control of the texture of oil-in-water emulsions by modulating interfacial composition in complex systems containing whey protein aggregates, caseins and non-heated whet proteins. Thibault Loiseleux , Catherine Garnier , Thomas Croguennec , Valérie Beaumal , Camille Jonchere Meeting of working Group Medicago sativa, Oct 2018, Papendal, Netherlands Communication dans un congrès hal-02789530v1
	Characterization of different milk protein aggregates by Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering (A4F-MALLS) Thibault Loiseleux , Agnès Rolland-Sabaté , Catherine Garnier , Thomas Croguennec , Sophie Guilois-Dubois Journées Scientifiques du groupe francophone de fractionnement flux-force, Mar 2017, Nantes, France Communication dans un congrès hal-02789160v1
	HOW ENZYME DIFFUSION IN PECTIN AND PECTIN/CELLULOSE COMPOSITE SYSTEMS IS INFLUENCED BY THEIR MECHANICAL PROPERTIES Catherine Garnier , Camille Jonchère , Bruno Novales , Virginie Hugouvieux ICBMC, Mar 2017, Nantes, France Communication dans un congrès hal-03375384v1
	Modulation of the texture of emulsified and acidified model systems by the addition of protein aggregates Perrine Gelebart , Catherine Garnier , Alain Riaublanc , Marie-Hélène Famelart , Marc Anton Colloque Biopolymers 2017, Nov 2017, Nantes, France Communication dans un congrès hal-02215895v1
	HOW ENZYME DIFFUSION IN PECTIN AND PECTIN/CELLULOSE COMPOSITE SYSTEMS IS INFLUENCED BY THEIR MECHANICAL PROPERTIES Catherine Garnier , Camille Jonchère , Bruno Novales , Virginie Hugouvieux Biopolymers, 2017, Nantes, France Communication dans un congrès hal-03370394v2
	Effect of duration and temperature during the delivery of urine samples to the analytical laboratory on metabolic parameters assays Barbara Galmiche , Catherine Garnier , Laurent Alvès de Oliveira 29. World Buiatrics Congress (WBC), Jul 2016, Dublin, United Kingdom. pp.486 Communication dans un congrès hal-02739415v1
	Plant and fungal Pectin Methylesterase diffusion in pectin gels : a multiscale approach Pauline Videcoq , Karine Steenkeste , Estelle Bonnin , Catherine Garnier 13. Cell Wall Meeting, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Jul 2013, Nantes, France Communication dans un congrès hal-02747792v1
	Heating milk proteins impacts interface protein adsorption and texture of emulsions: a way to innovative textures Claire Surel , Alain Riaublanc , Catherine Garnier , Marc Anton Meeting of working Group Medicago sativa, May 2012, Budapest, Hungary Communication dans un congrès hal-02802756v1
	Model dairy dessert enriched in polyunsaturated fatty acids : structure, oxidation and bioaccessibility Claire Surel , Alain Riaublanc , Catherine Garnier , Marc Anton Biopolymères 2010, Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Dec 2010, Le Croisic, France Communication dans un congrès hal-02812084v1
	Approches in vitro pour appréhender le remodelage enzymatique des pectines au sein des parois végétales Marie-Christine M.-C. Ralet-Renard , Martin Williams , Anton Slavov , Catherine Garnier , Estelle Bonnin Journées du Groupe Français des Glucides, May 2010, Saint-Valery-sur-Somme, France. 1 p Communication dans un congrès hal-02820773v1
	Behaviour of pectinmethylesterases in pectic gels Anton Slalov , Estelle Bonnin , Catherine Garnier , Marie-Jeanne Crepeau , Sylvie Durand Food colloids 2008 creating structure, delivering functionality, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Apr 2008, Le Mans, France Communication dans un congrès hal-02758065v1
	Calcium partition in Pectin/Globular Protein mixed system Catherine Garnier , Sylvie Durand , Jean Louis Doublier Food colloids 2008 : creating structure, delivering functionality, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Apr 2008, Le Mans, France. 1 p Communication dans un congrès hal-02752298v1
	Rheological properties of sugar-beet cellulose suspensions and influence of interactions with pectins Guéba Agoda , Catherine Garnier , Sylvie Durand , Cedric Gaillard , Jean Louis Doublier Food colloids 2008 creating structure, delivering functionality. 12. Food colloids conference, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Apr 2008, Le Mans, France Communication dans un congrès hal-02751857v1
	Rheology and ultrastructure of pastes and gels of κ-carrageenan and cross-linked waxy corn starch M.C. Núñez-Santiago , Alberto Tecante , Catherine Garnier , Jean Louis Doublier Food colloids 2008 creating structure, delivering functionality. 12. Food colloids conference, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Apr 2008, Le Mans, France. 1 p Communication dans un congrès hal-02756084v1

	A new boronate ester-based crosslinking strategy allows the design of nonswelling and long-term stable dynamic covalent hydrogels N. Lagneau , L. Terriac , P. Tournier , J-J. Helesbeux , Guillaume Viault Biomaterials Science, 2023, Biomaterials Science, 11 (6), pp.2033-2045. ⟨10.1039/D2BM01690G⟩ Article dans une revue hal-03991398v1
	Protein aggregates modulate the texture of emulsified and acidified acid milk gels Perrine Gelebart , Alain Riaublanc , Marie-Hélène Famelart , Camille Jonchere , Valerie Beaumal Food Hydrocolloids, 2019, 93, pp.176-188. ⟨10.1016/j.foodhyd.2019.02.007⟩ Article dans une revue hal-02048856v1
	Mobility of pectin methylesterase in pectin/cellulose gels is enhanced by the presence of cellulose and by its catalytic capacity Estelle Bonnin , Camille Alvarado , Marie-Jeanne Crepeau , Brigitte Bouchet , Catherine Garnier Scientific Reports, 2019, 9 (12551), pp.1-10. ⟨10.1038/s41598-019-49108-x⟩ Article dans une revue hal-02618559v1
	Microcarriers Based on Glycosaminoglycan-Like Marine Exopolysaccharide for TGF-beta1 Long-Term Protection Agata Zykwinska , Mélanie Marquis , Mathilde Godin , Laetitia Marchand , Corinne Sinquin Mar. Drugs, 2019, 17 (1), pp.1-15. ⟨10.3390/md17010065⟩ Article dans une revue inserm-01988219v1
	Ice-templating beet-root pectin foams: Controlling texture, mechanics and capillary properties Sarah Christoph , Ahmed Hamraoui , Estelle Bonnin , Catherine Garnier , Thibaud Coradin Chemical Engineering Journal, 2018, 350, pp.20-28. ⟨10.1016/j.cej.2018.05.160⟩ Article dans une revue hal-02124304v1
	Thermal, conformational and rheological properties of κ-carrageenan-sodium stearoyl lactylate gels and solutions M.C. Ortiz-Tafoya , Agnès Rolland-Sabaté , Catherine Garnier , Josefina Valadez-García , Alberto Tecante Carbohydrate Polymers, 2018, 193, pp.289-297. ⟨10.1016/j.carbpol.2018.04.002⟩ Article dans une revue hal-02621202v1
	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) Thibault Loiseleux , Agnès Rolland-Sabaté , Catherine Garnier , Thomas Croguennec , Sophie Guilois-Dubois Food Hydrocolloids, 2018, 74, pp.197-206. ⟨10.1016/j.foodhyd.2017.08.012⟩ Article dans une revue hal-01577106v1
	A dextran with unique rheological properties produced by the dextransucrase from Oenococcus kitaharae DSM 17330 Marlène Vuillemin , Florent Grimaud , Marion Claverie , Agnès Rolland-Sabaté , Catherine Garnier Carbohydrate Polymers, 2018, 179, pp.10-18. ⟨10.1016/j.carbpol.2017.09.056⟩ Article dans une revue hal-01886437v1
	Effet de la formulation et du process sur la qualité des cakes : étude du rassissement Nesrin Hesso , C. Loisel , S. Chevallier , Catherine Garnier , Patricia Le Bail Industries des Céréales, 2016 Article dans une revue hal-01974510v1
	Electrostatically driven modulation of the reinforcement of agarose hydrogels by cellulose nanowhiskers Kevin J. Le Goff , Cedric Gaillard , Catherine Garnier , Thierry Aubry Journal of Applied Polymer Science, 2016, 133 (8), pp.1401-1405. ⟨10.1002/APP.43063⟩ Article dans une revue hal-02631665v1
	Propriété de la pâte à cake pendant le battage et la cuisson – Effet des interactions physico-chimiques des constituants Nesrin Hesso , C. Loisel , Sylvie Chevallier , Catherine Garnier , Patricia Le Bail Industries Alimentaires et Agricoles, 2016 Article dans une revue hal-02353183v2
	Formulation effect study on batter and cake microstructure: Correlation with rheology and texture Nesrin Hesso , Catherine Garnier , Catherine Loisel , S. Chevallier , Brigitte Bouchet Food Structure, 2015, 5, pp.31-41. ⟨10.1016/j.foostr.2015.03.002⟩ Article dans une revue hal-02520117v1
	Représentation sociale des écosystèmes marins côtiers à partir de dessins d’enfants. Une étude comparative entre Tuléar (Madagascar) et Perpignan (France) Jocelyne Ferraris , Georgeta Stoica , Catherine Garnier , Pascale Chabanet TrajEthos, 2015, 4 (1), pp.49-67 Article dans une revue hal-01907104v1
	Composition and structure of interface impacts texture of O/W emulsions Claire Surel , Julie Foucquier , Nathalie Perrot , A. Mackie , Catherine Garnier Food Hydrocolloids, 2014, 34 (1), pp.3 - 9. ⟨10.1016/j.foodhyd.2013.06.016⟩ Article dans une revue hal-01195504v1
	Pectin-modifying enzymes and pectin-derived materials: applications and impacts Estelle Bonnin , Catherine Garnier , Marie-Christine Ralet Applied Microbiology and Biotechnology, 2014, 98 (2), pp.519-532. ⟨10.1007/s00253-013-5388-6⟩ Article dans une revue hal-02639271v1
	Available water in konjac glucomannan-starch mixtures Marc Schwartz , Kilian Le Bail , Catherine Garnier , Genevieve Llamas , Delphine Quéveau Food Hydrocolloids, 2014, 41, pp.71-78. ⟨10.1016/j.foodhyd.2013.12.014⟩ Article dans une revue hal-02635499v1
	Gelling of cellulose nanowhiskers in aqueous suspension Kevin Jacques Le Goff , Diane Jouanneau , Catherine Garnier , Thierry Aubry Journal of Applied Polymer Science, 2014, 131 (17), ⟨10.1002/app.40676⟩ Article dans une revue hal-02640097v1
	A multi-scale study of enzyme diffusion in macromolecular solutions and physical gels of pectin polysaccharides Pauline Videcoq , Karine Steenkeste , Estelle Bonnin , Catherine Garnier Soft Matter, 2013, 9 (20), pp.5110-5118. ⟨10.1039/c3sm00058c⟩ Article dans une revue hal-02643909v1
	Physicochemical Properties of Dietary Fibres Prepared from Ambarella (Spondias cytherea) and Mango (Mangifera indica) Peels Benoit Koubala , Germain Kansci , Catherine Garnier , Jean-François Thibault , Marie-Christine Ralet-Renard Food and Bioprocess Technology, 2013, 6 (2), pp.591-597. ⟨10.1007/s11947-011-0660-1⟩ Article dans une revue hal-01391140v1
	Properties of cellulose/pectins composites. Implication for structural and mechanical properties of cell wall Gueba Agoda-Tandjawa , Sylvie Durand , Cedric Gaillard , Catherine Garnier , Jean Louis Doublier Carbohydrate Polymers, 2012, 90 (2), pp.1081-1091. ⟨10.1016/j.carbpol.2012.06.047⟩ Article dans une revue hal-02650329v1
	Design and properties of biopolymer-silica hybrid materials: The example of pectin-based biodegradable hydrogels Nouria Agoudjil , Clémence Sicard , Vincent Jaouen , Catherine Garnier , Estelle Bonnin Pure and Applied Chemistry, 2012, 84 (12), pp.2521-2529. ⟨10.1351/PAC-CON-11-11-18⟩ Article dans une revue hal-01461423v1
	Rheological behaviour and microstructure of microfibrillated cellulose suspensions/low-methoxyl pectin mixed systems. Effect of calcium ions Gueba Agoda-Tandjawa , Sylvie Durand , Cedric Gaillard , Catherine Garnier , Jean Louis Doublier Carbohydrate Polymers, 2012, 87 (2), pp.1045-1057. ⟨10.1016/j.carbpol.2011.08.021⟩ Article dans une revue hal-02652715v1
	Influence of calcium on pectin methylesterase behaviour in the presenceof medium methylated pectins Pauline Videcoq , Catherine Garnier , Paul Robert , Estelle Bonnin Carbohydrate Polymers, 2011, 86 (4), pp.1657 - 1664. ⟨10.1016/j.carbpol.2011.06.081⟩ Article dans une revue hal-02650453v1
	Rheology and microstructure of kappa-carrageenan under different conformations induced by several concentrations of potassium ion M.C. Núñez-Santiago , Alberto Tecante , Catherine Garnier , Jean Louis Doublier Food Hydrocolloids, 2011, 25 (1), pp.32-41. ⟨10.1016/j.foodhyd.2010.05.003⟩ Article dans une revue hal-02645596v1
	Rheological characterization of microfibrillated cellulose suspensions after freezing Gueba Agoda-Tandjawa , Sylvie Durand , Serge Bérot , Christian Blassel , Cedric Gaillard Carbohydrate Polymers, 2010, 80 (3), pp.677-686. ⟨10.1016/j.carbpol.2009.11.045⟩ Article dans une revue hal-02668486v1
	Rheological behaviour of low-methoxyl pectin gels over an extended frequency window Jiabril Gigli , Catherine Garnier , Laura Piazza Food Hydrocolloids, 2009, 23 (5), pp.1406-1412. ⟨10.1016/j.foodhyd.2008.09.015⟩ Article dans une revue hal-02665191v1
	Gelation of high methoxy pectin in the presence of pectin methylesterases and calcium Anton Slavov , Catherine Garnier , Marie-Jeanne Crepeau , Sylvie Durand , Jean-François Thibault Carbohydrate Polymers, 2009, 77, pp.876-884. ⟨10.1016/j.carbpol.2009.03.014⟩ Article dans une revue hal-02658748v1
	Rheological and high gelling properties of mango (Mangifera indica) and ambarella (Spondias cytherea) peel pectins Benoît Bargui Koubala , Germain Kansci , Catherine Garnier , Israel Lape Mbome , Sylvie Durand International Journal of Food Science and Technology, 2009, 44, pp.1809-1817. ⟨10.1111/j.1365-2621.2009.02003.x⟩ Article dans une revue hal-01441596v1
	Assessment of in vitro binding of isolated pectic domains to cellulose by adsorption isotherms, electron microscopy, and X-ray diffraction methods Agata Zykwinska , Cedric Gaillard , Alain Buleon , Bruno Pontoire , Catherine Garnier Biomacromolecules, 2007, 8 (1), pp.223-232. ⟨10.1021/bm060292h⟩ Article dans une revue hal-02656932v1
	Rheology-structure properties of waxy maize starch-gellan mixtures A.I. Rodriguez-Hernandez , Sylvie Durand , Catherine Garnier , A. Tecante , Jean Louis Doublier Food Hydrocolloids, 2006, 20 (8), pp.1223-1230. ⟨10.1016/j.foodhyd.2006.01.007⟩ Article dans une revue hal-02660186v1
	Alkaline extractability of pectic arabinan and galactan and their mobility in sugar beet and potato cell walls Agata Zykwinska , Corinne C. Rondeau-Mouro , Catherine Garnier , Jean-François Thibault , Marie-Christine Ralet Carbohydrate Polymers, 2006, 65, pp.510-520. ⟨10.1016/j.carbpol.2006.02.012⟩ Article dans une revue hal-02663435v1
	Gelation of globular protein in presence of low methoxyl pectin : effect of Na+ and/or Ca2+ ions on rheology and microstructure of the systems L. Donato , Catherine Garnier , Bruno Novales , J.L. Doublier Food Hydrocolloids, 2005, 19 (3), pp.549-556 Article dans une revue hal-02672123v1
	Evidence for in vitro binding of pectin side chains to cellulose Agata Zykwinska , Marie-Christine Ralet , Catherine Garnier , Jean-François Thibault Plant Physiology, 2005, 139 (1), pp.397-407 Article dans une revue hal-02669834v1
	Heat-induced gelation of bovine serum albumin/low-methoxyl pectin systems and the effect of calcium ions L. Donato , Catherine Garnier , Bruno Novales , S. Durand , J.L. Doublier Biomacromolecules, 2005, 6 (1), pp.374-385 Article dans une revue hal-02681663v1
	Influence of the NaCl or CaCl2 concentration on the structure of heat-set bovine serum albumin gels at pH 7 Laurence Donato , Catherine Garnier , Jean Louis Doublier , Taco Nicolai Biomacromolecules, 2005, 6 (4), pp.2157-2163. ⟨10.1021/bm050132q⟩ Article dans une revue hal-02682285v1
	Iota-carrageenan/casein micelles interactions: evidence at different scales Catherine Garnier , Camille Michon , Sylvie Durand , Gérard Cuvelier , Jean Louis Doublier Colloids and Surfaces B: Biointerfaces, 2003, 31 (1-4), pp.177-184. ⟨10.1016/S0927-7765(03)00137-1⟩ Article dans une revue hal-01632242v1
	Séparation de phase, rhéologie et structures des mélanges caseine micellaire-gallactomannanes S. Bourriot , Catherine Garnier , Jean Louis Doublier Les Cahiers de Rhéologie, 1997, 15 (4), pp.284-293 Article dans une revue hal-02686346v1

	Control of the whey protein-stabilized emulsion texture in a large range of concentration Marie Chevallier , Thibault Loiseleux , Christelle Lopez , Catherine Garnier , Alain Riaublanc Journées Plénières du GDR SLAMM (Solliciter LA Matière Molle), Nov 2019, Roscoff, France. , 2019 Poster de conférence hal-02737415v1
	Modulation de la texture de systèmes modèles émulsifiés et acidifiés par addition d'agrégats de protéines laitières Perrine Gelebart , Alain Riaublanc , Marie-Hélène Famelart , Marc Anton , Catherine Garnier Journée PROFIL - La plasticité des protéines du lait : un atout majeur pour concevoir des assemblages fonctionnels, Sep 2017, Rennes, France. 2017 Poster de conférence hal-02198138v1
	A simple and healthy bread, based only on the arrow-root starch and naturally gluten-free Mélissa Margotonne , Alain Le-Bail , Catherine Garnier , J. Joseph , Patricia Le Bail 31th EFFoST International Conference, Nov 2017, Barcelone, Spain Poster de conférence hal-02561748v1
	Intérêt des protéines de pois disponibles dans les régions tropicales au bénéfice de la nutrition humaine Mélissa Margotonne , Catherine Garnier , Alain Le Bail , Henry Joseph , Patricia Le Bail 1. Rencontres Francophones sur les Légumineuses (RFL1), May 2016, Dijon, France. 2016 Poster de conférence hal-01594516v1
	Intérêt des protéines de pois tropicaux disponibles au bénéfice de la nutrition humaine Mélissa Margotonne , V. Solé , C. Blassel , M. Biabiany , H. Joseph 1ères Rencontres Francophones sur les Légumineuses, May 2016, Dijon, France Poster de conférence hal-02561730v1
	Creation of textured dairy emulsions by connecting oil droplets through whey protein aggregates Thibault Loiseleux , Catherine Garnier , Thomas Croguennec , Valerie Beaumal , Camille Jonchere 16. Food Colloids Conference, Apr 2016, Wageningen, Netherlands. , 2016 Poster de conférence hal-01305338v1
	Characterization of milk protein aggregates as a function of casein micelles/whey proteins ratio by Asymmetrical Flow Field Flow Fractionation (AF4) coupled with Multiangle Laser Light Scattering (MALLS) Thibault Loiseleux , Agnès Rolland-Sabaté , Thomas Croguennec , Catherine Garnier , Sophie Guilois-Dubois Association francophone des techniques separatives (AFSEP), Jun 2016, Nantes, France. 2016 Poster de conférence hal-02742435v1
	Multiscale diffusion of pectin methylesterases in pectin solutions and gels. Pauline Videcoq , Karine Steenkeste , Catherine Garnier , Estelle Bonnin 14. Food colloids conference " Creation and breakdown of structure", Apr 2012, Copenhague, Denmark. 2012 Poster de conférence hal-02806854v1
	Diffusion multi-échelle de pectine méthylestérases dans différents systèmes pectiques. Conséquences biochimiques et structurales. Pauline Videcoq , Paul Robert , Marie-Jeanne Crepeau , Sophie Durand , K. Steenkeste Séminaire AMMAC, Mar 2012, Paris, France. 2012 Poster de conférence hal-02807008v1

	Effect of duration and temperature during the delivery of bovine blood samples to the analytical laboratory on metabolic parameters serum assays Barbara Galmiche , Catherine Garnier , Laurent Alvès de Oliveira 29. World Buiatrics Congress (WBC), Jul 2016, Dublin, Ireland. Veterinary Ireland, pp.397, 2016 Proceedings/Recueil des communications hal-02793809v1

	Structure et texture des aliments Catherine Garnier Texture et flaveur des aliments : vers une conception maîtrisée, Educagri Editions, 298 p., 2012, Références (Educagri), 9782844448798 Chapitre d'ouvrage hal-02804613v1
	La pilule contraceptive chez les étudiantes universitaires en France et au Québec Evelyne Lasserre , Joseph Josy Lévy , Jean-Marc Samson , Catherine Garnier , Philippe Tremblay La contraception, Presses Universite Du Quebec, pp.155 - 177, 2012 Chapitre d'ouvrage hal-00988536v1
	Behavior of pectin methylesterases in pectic gels Anton Slavov , Marie-Jeanne Crepeau , Sylvie Durand , Catherine Garnier , Jean-François Thibault Pectins and pectinases, Wageningen Academic Publishers, 2009, 978-90-8686-108-8. ⟨10.3920/978-90-8686-677-9⟩ Chapitre d'ouvrage hal-02821487v1

	Texture et flaveur des aliments : vers une conception maîtrisée Elisabeth Guichard , Claude Genot , Andrée Voilley , Laurent Brachais , Loïc Briand Educagri Editions, pp.298, 2012, Références, 978-2-84444-879-8 Ouvrages hal-01191242v1

Catherine Garnier

Compétences

Publications

Monitoring dairy protein aggregate structure allows to control the texture of emulsions

Connectivité des gouttes de matières grasse par des agrégats de protéiques et texturation des émulsions.

TEXTURATION DE MILIEUX AQUEUX PAR LES BIOPOLYMÈRES

TEXTURATION DE MILIEUX AQUEUX PAR LES BIOPOLYMÈRES

Comment la compétition pour l’adsorption à l’interface, entre protéines solubles et agrégées, permet de contrôler la texture des émulsions laitières

How protein aggregates can modulate the texture of emulsified and acidified dairy model systems?

Protein aggregates modulate the texture of emulsified and acidified dairy model systems

Whey protein emulsions : how to control texture in a large range of protein concentration.

Asymetrical Flow Field-Flow Fractionation coupled with Multi-Angle Light Scattering and Differential Refractometer (AF4-MALS-DRi): An analysis tool to characterize milk protein aggregates produced in semi-industrial way

Control of the texture of oil-in-water emulsions by modulating interfacial composition in complex systems containing whey protein aggregates, caseins and non-heated whet proteins.

Characterization of different milk protein aggregates by Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering (A4F-MALLS)

HOW ENZYME DIFFUSION IN PECTIN AND PECTIN/CELLULOSE COMPOSITE SYSTEMS IS INFLUENCED BY THEIR MECHANICAL PROPERTIES

Modulation of the texture of emulsified and acidified model systems by the addition of protein aggregates

HOW ENZYME DIFFUSION IN PECTIN AND PECTIN/CELLULOSE COMPOSITE SYSTEMS IS INFLUENCED BY THEIR MECHANICAL PROPERTIES

Effect of duration and temperature during the delivery of urine samples to the analytical laboratory on metabolic parameters assays

Plant and fungal Pectin Methylesterase diffusion in pectin gels : a multiscale approach

Heating milk proteins impacts interface protein adsorption and texture of emulsions: a way to innovative textures

Model dairy dessert enriched in polyunsaturated fatty acids : structure, oxidation and bioaccessibility

Approches in vitro pour appréhender le remodelage enzymatique des pectines au sein des parois végétales

Behaviour of pectinmethylesterases in pectic gels

Calcium partition in Pectin/Globular Protein mixed system

Rheological properties of sugar-beet cellulose suspensions and influence of interactions with pectins

Rheology and ultrastructure of pastes and gels of κ-carrageenan and cross-linked waxy corn starch

A new boronate ester-based crosslinking strategy allows the design of nonswelling and long-term stable dynamic covalent hydrogels

Protein aggregates modulate the texture of emulsified and acidified acid milk gels

Mobility of pectin methylesterase in pectin/cellulose gels is enhanced by the presence of cellulose and by its catalytic capacity

Microcarriers Based on Glycosaminoglycan-Like Marine Exopolysaccharide for TGF-beta1 Long-Term Protection

Ice-templating beet-root pectin foams: Controlling texture, mechanics and capillary properties

Thermal, conformational and rheological properties of κ-carrageenan-sodium stearoyl lactylate gels and solutions

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)

A dextran with unique rheological properties produced by the dextransucrase from Oenococcus kitaharae DSM 17330

Effet de la formulation et du process sur la qualité des cakes : étude du rassissement

Electrostatically driven modulation of the reinforcement of agarose hydrogels by cellulose nanowhiskers

Propriété de la pâte à cake pendant le battage et la cuisson – Effet des interactions physico-chimiques des constituants

Formulation effect study on batter and cake microstructure: Correlation with rheology and texture

Représentation sociale des écosystèmes marins côtiers à partir de dessins d’enfants. Une étude comparative entre Tuléar (Madagascar) et Perpignan (France)

Composition and structure of interface impacts texture of O/W emulsions

Pectin-modifying enzymes and pectin-derived materials: applications and impacts

Available water in konjac glucomannan-starch mixtures

Gelling of cellulose nanowhiskers in aqueous suspension

A multi-scale study of enzyme diffusion in macromolecular solutions and physical gels of pectin polysaccharides

Physicochemical Properties of Dietary Fibres Prepared from Ambarella (Spondias cytherea) and Mango (Mangifera indica) Peels

Properties of cellulose/pectins composites. Implication for structural and mechanical properties of cell wall

Design and properties of biopolymer-silica hybrid materials: The example of pectin-based biodegradable hydrogels

Rheological behaviour and microstructure of microfibrillated cellulose suspensions/low-methoxyl pectin mixed systems. Effect of calcium ions

Influence of calcium on pectin methylesterase behaviour in the presenceof medium methylated pectins

Rheology and microstructure of kappa-carrageenan under different conformations induced by several concentrations of potassium ion

Rheological characterization of microfibrillated cellulose suspensions after freezing

Rheological behaviour of low-methoxyl pectin gels over an extended frequency window

Gelation of high methoxy pectin in the presence of pectin methylesterases and calcium

Rheological and high gelling properties of mango (Mangifera indica) and ambarella (Spondias cytherea) peel pectins

Assessment of in vitro binding of isolated pectic domains to cellulose by adsorption isotherms, electron microscopy, and X-ray diffraction methods

Rheology-structure properties of waxy maize starch-gellan mixtures

Alkaline extractability of pectic arabinan and galactan and their mobility in sugar beet and potato cell walls

Gelation of globular protein in presence of low methoxyl pectin : effect of Na+ and/or Ca2+ ions on rheology and microstructure of the systems

Evidence for in vitro binding of pectin side chains to cellulose

Heat-induced gelation of bovine serum albumin/low-methoxyl pectin systems and the effect of calcium ions

Influence of the NaCl or CaCl2 concentration on the structure of heat-set bovine serum albumin gels at pH 7

Iota-carrageenan/casein micelles interactions: evidence at different scales

Séparation de phase, rhéologie et structures des mélanges caseine micellaire-gallactomannanes

Control of the whey protein-stabilized emulsion texture in a large range of concentration

Modulation de la texture de systèmes modèles émulsifiés et acidifiés par addition d'agrégats de protéines laitières

A simple and healthy bread, based only on the arrow-root starch and naturally gluten-free

Intérêt des protéines de pois disponibles dans les régions tropicales au bénéfice de la nutrition humaine

Intérêt des protéines de pois tropicaux disponibles au bénéfice de la nutrition humaine

Creation of textured dairy emulsions by connecting oil droplets through whey protein aggregates

Characterization of milk protein aggregates as a function of casein micelles/whey proteins ratio by Asymmetrical Flow Field Flow Fractionation (AF4) coupled with Multiangle Laser Light Scattering (MALLS)

Multiscale diffusion of pectin methylesterases in pectin solutions and gels.

Diffusion multi-échelle de pectine méthylestérases dans différents systèmes pectiques. Conséquences biochimiques et structurales.

Effect of duration and temperature during the delivery of bovine blood samples to the analytical laboratory on metabolic parameters serum assays

Structure et texture des aliments

La pilule contraceptive chez les étudiantes universitaires en France et au Québec

Behavior of pectin methylesterases in pectic gels

Texture et flaveur des aliments : vers une conception maîtrisée