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97

Claire GAIANI


Journal articles82 documents

  • Audrey Beaussart, Chloé Retourney, Fabienne Quilès, Raphael dos Santos Morais, Claire Gaiani, et al.. Supported lysozyme for improved antimicrobial surface protection. Journal of Colloid and Interface Science, Elsevier, 2021, 582 (Part B), pp.764-772. ⟨10.1016/j.jcis.2020.08.107⟩. ⟨hal-02934544⟩
  • Kady Rosine Irie, Jérémy Petit, Eliane Hadiowe Gnagne, Olivier Kouadio Kouadio, Claire Gaiani, et al.. Effect of particle size on flow behaviour and physical properties of semi‐ripe plantain (AA B Musa spp) powders. International Journal of Food Science and Technology, Wiley, In press, ⟨10.1111/ijfs.14620⟩. ⟨hal-02881989⟩
  • Imène Felfoul, Jennifer Burgain, Carole Perroud, Claire Gaiani, Joël Scher, et al.. Impact of spray-drying conditions on physicochemical properties and rehydration ability of skim dromedary and cow's milk powders. Drying Technology, Taylor & Francis, 2020, pp.1-13. ⟨10.1080/07373937.2020.1828448⟩. ⟨hal-03059297⟩
  • Ahmed Zouari, Pierre Schuck, Frederic Gaucheron, Mehdi Triki, Guillaume Delaplace, et al.. Microstructure and chemical composition of camel and cow milk powders’ surface. LWT - Food Science and Technology, Elsevier, 2020, 117, pp.108693. ⟨10.1016/j.lwt.2019.108693⟩. ⟨hal-02306145⟩
  • Thierry Hellebois, Christos Soukoulis, Xuan Xu, Jean-Francois Hausman, Alexander Shaplov, et al.. Structure conformational and rheological characterisation of alfalfa seed (Medicago sativa L.) galactomannan. Carbohydrate Polymers, Elsevier, 2020, pp.117394. ⟨10.1016/j.carbpol.2020.117394⟩. ⟨hal-03059294⟩
  • Tristan Fournaise, Jennifer Burgain, Carole Perroud, Joel Scher, Claire Gaiani, et al.. Impact of formulation on reconstitution and flowability of spray-dried milk powders. Powder Technology, Elsevier, 2020, 372, pp.107-116. ⟨10.1016/j.powtec.2020.05.085⟩. ⟨hal-02881990⟩
  • Faustine Gomand, William Mitchell, Jennifer Burgain, Jérémy Petit, Frédéric Borges, et al.. Shaving and breaking bacterial chains with a viscous flow. Soft Matter, Royal Society of Chemistry, 2020, 16 (40), pp.9273-9291. ⟨10.1039/D0SM00292E⟩. ⟨hal-03068227⟩
  • Raphael dos Santos Morais, Sofiane El-Kirat-Chatel, Jennifer Burgain, Blandine Simard, Sarah Barrau, et al.. A fast, efficient and easy to implement method to purify bacterial pili from Lacticaseibacillus rhamnosus GG based on multimodal chromatography. Frontiers in Microbiology, Frontiers Media, 2020, 11, pp.609880. ⟨10.3389/fmicb.2020.609880⟩. ⟨hal-03059305⟩
  • Nancy Ramia, Cécile Mangavel, Claire Gaiani, Aurélie Muller-Gueudin, Samir Taha, et al.. Nested structure of intraspecific competition network in Carnobacterium maltaromaticum. Scientific Reports, Nature Publishing Group, 2020, 10 (1), pp.1-9. ⟨10.1038/s41598-020-63844-5⟩. ⟨hal-02573667⟩
  • Ahmed Zouari, Valérie Briard-Bion, Frederic Gaucheron, Pierre Schuck, Claire Gaiani, et al.. Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein’s powders. Food Chemistry, Elsevier, 2020, 333, pp.127514. ⟨10.1016/j.foodchem.2020.127514⟩. ⟨hal-02911587⟩
  • Shirin Enferad, Jérémy Petit, Claire Gaiani, Véronique Falk, Jennifer Burgain, et al.. Effect of particle size and formulation on powder rheology. Particulate Science and Technology, Taylor & Francis, 2020, pp.1-9. ⟨10.1080/02726351.2020.1738605⟩. ⟨hal-02866460⟩
  • Christos Soukoulis, Sebastien Cambier, Tommaso Serchi, Maria Tsevdou, Claire Gaiani, et al.. Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage. Food Hydrocolloids, Elsevier, 2019, 89, pp.542-553. ⟨10.1016/j.foodhyd.2018.11.002⟩. ⟨hal-02132372⟩
  • Maria Tsevdou, Eugenio Aprea, Emanuella Betta, Iuliia Khomenko, Daniel Molitor, et al.. Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins. Food and Bioprocess Technology, Springer, 2019, 12 (4), pp.665-680. ⟨10.1007/s11947-019-2237-3⟩. ⟨hal-02132400⟩
  • Magda Corgneau, Claire Gaiani, Jérémy Petit, Yoana Nikolova, Sylvie Banon, et al.. Digestibility of common native starches with reference to starch granule size, shape and surface features towards guidelines for starch‐containing food products. International Journal of Food Science and Technology, Wiley, 2019, 54 (6), pp.2132-2140. ⟨10.1111/ijfs.14120⟩. ⟨hal-02275316⟩
  • Magda Corgneau, Claire Gaiani, Jérémy Petit, Yoana Nikolova, Sylvie Banon, et al.. Nutritional quality evaluation of commercial protein supplements. International Journal of Food Science and Technology, Wiley, 2019, 54 (8), pp.2586-2594. ⟨10.1111/ijfs.14170⟩. ⟨hal-02275304⟩
  • Faustine Gomand, Frédéric Borges, Justine Guerin, Sofiane El-Kirat-Chatel, Gregory Francius, et al.. Adhesive Interactions Between Lactic Acid Bacteria and β-Lactoglobulin: Specificity and Impact on Bacterial Location in Whey Protein Isolate. Frontiers in Microbiology, Frontiers Media, 2019, 10, pp.1512. ⟨10.3389/fmicb.2019.01512⟩. ⟨hal-02177524⟩
  • C. Ndouyang, G. Kaptso, R. Nguimbou, J. Scher, C. Gaiani, et al.. Relationship between Secondary Metabolites, Antiradical Activities, and Colour Characteristics of Cochlospermum Tinctorium A. Rich. (Bixaceae) Root. Ghana Journal of Science, Ghana Universities Press, 2019, 59, pp.79. ⟨10.4314/gjs.v59i1.7⟩. ⟨hal-02275343⟩
  • F. Gomand, F. Borges, J. Burgain, J. Guerin, A.-M. Revol-Junelles, et al.. Food Matrix Design for Effective Lactic Acid Bacteria Delivery. Annual Review of Food Science and Technology, Annual Reviews, 2019, 10 (1), pp.285-310. ⟨10.1146/annurev-food-032818-121140⟩. ⟨hal-02132412⟩
  • F. Gomand, F. Borges, D. Salim, J. Burgain, J. Guerin, et al.. High-throughput screening approach to evaluate the adhesive properties of bacteria to milk biomolecules. Food Hydrocolloids, Elsevier, 2018, 84, pp.537-544. ⟨10.1016/j.foodhyd.2018.06.038⟩. ⟨hal-02132419⟩
  • Christos Soukoulis, Claire Gaiani, Lucien Hoffmann. Plant seed mucilage as emerging biopolymer in food industry applications. Current Opinion in Food Science, Elsevier, 2018, 22, pp.28-42. ⟨10.1016/j.cofs.2018.01.004⟩. ⟨hal-02146489⟩
  • Mauricette Tchicaillat-Landou, Jérémy Petit, Claire Gaiani, Edmond Miabangana, André Kimbonguila, et al.. Ethnobotanical study of medicinal plants used by traditional healers for the treatment of oxidative stress-related diseases in the Congo Basin. Journal of Herbal Medicine, Elsevier, 2018, 13, pp.76-90. ⟨10.1016/j.hermed.2018.05.002⟩. ⟨hal-02132447⟩
  • Justine Guerin, Claire Soligot, Jennifer Burgain, Marion Huguet, Gregory Francius, et al.. Adhesive interactions between milk fat globule membrane and Lactobacillus rhamnosus GG inhibit bacterial attachment to Caco-2 TC7 intestinal cell. Colloids and Surfaces B: Biointerfaces, Elsevier, 2018, 167, pp.44 - 53. ⟨10.1016/j.colsurfb.2018.03.044⟩. ⟨hal-01898950⟩
  • Justine Guerin, Jennifer Burgain, Gregory Francius, Sofiane El-Kirat-Chatel, Audrey Beaussart, et al.. Adhesion of Lactobacillus rhamnosus GG surface biomolecules to milk proteins. Food Hydrocolloids, Elsevier, 2018, 82, pp.296 - 303. ⟨10.1016/j.foodhyd.2018.04.016⟩. ⟨hal-01898949⟩
  • Sarah Nasser, Romain Jeantet, Paulo Peres de Sa Peixoto Junior, Gilles Ronse, Nicolas Nuns, et al.. Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics. Journal of Food Engineering, Elsevier, 2017, 206, pp.57-66. ⟨10.1016/j.jfoodeng.2017.03.004⟩. ⟨hal-01506665⟩
  • Justine Guerin, Jérémy Petit, Jennifer Burgain, Frédéric Borges, Bhesh Bhandari, et al.. Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices. Journal of Food Engineering, Elsevier, 2017, 193, pp.10-19. ⟨10.1016/j.jfoodeng.2016.08.008⟩. ⟨hal-02146524⟩
  • Jennifer Burgain, Jérémy Petit, Joel Scher, Ron Rasch, Bhesh Bhandari, et al.. Surface chemistry and microscopy of food powders. Progress in Surface Science, Elsevier, 2017, 92 (4), pp.409-429. ⟨10.1016/j.progsurf.2017.07.002⟩. ⟨hal-02146493⟩
  • J. Petit, F. Michaux, C. Jacquot, E. Chávez Montes, J. Dupas, et al.. Storage-induced caking of cocoa powder. Journal of Food Engineering, Elsevier, 2017, 199, pp.42-53. ⟨10.1016/j.jfoodeng.2016.12.005⟩. ⟨hal-02146517⟩
  • Justine Guerin, Jennifer Burgain, Faustine Gomand, Joël Scher, Claire Gaiani. Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?. Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2017, 59 (4), pp.639-651. ⟨10.1080/10408398.2017.1386158⟩. ⟨hal-02132397⟩
  • Marie Celeste Karam, Chadi Hosri, Raza Hussain, Reine Barbar, Claire Gaiani, et al.. Effect of whey powder rehydration and dry-denaturation state on acid milk gels characteristics. Journal of Food Processing and Preservation, Wiley, 2017, 41 (5), pp.e13200. ⟨10.1111/jfpp.13200⟩. ⟨hal-02146501⟩
  • Justine Guerin, Jennifer Burgain, Frédéric Borges, Bhesh Bhandari, Stéphane Desobry, et al.. Use of imaging techniques to identify efficient controlled release systems of Lactobacillus rhamnosus GG during in vitro digestion. Food and Function, Cambridge : Royal Society of Chemistry, 2017, 8 (4), pp.1587-1598. ⟨10.1039/c6fo01737a⟩. ⟨hal-02146509⟩
  • E. Gnagne, J. Petit, C. Gaiani, J. Scher, G. Amani. Characterisation of flow properties of foutou and foufou flours, staple foods in West Africa, using the FT4 powder rheometer. Journal of Food Measurement and Characterization, Springer Verlag, 2017, 11 (3), pp.1128-1136. ⟨10.1007/s11694-017-9489-2⟩. ⟨hal-02146505⟩
  • Leni Kosasih, Bhesh Bhandari, Sangeeta Prakash, Nidhi Bansal, Claire Gaiani. Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage. Journal of Food Engineering, Elsevier, 2016, 179, pp.68-77. ⟨10.1016/j.jfoodeng.2016.02.005⟩. ⟨hal-02146551⟩
  • Malik Nawaz, Claire Gaiani, Shu Fukai, Bhesh Bhandari. X-ray photoelectron spectroscopic analysis of rice kernels and flours: Measurement of surface chemical composition. Food Chemistry, Elsevier, 2016, 212, pp.349-357. ⟨10.1016/j.foodchem.2016.05.188⟩. ⟨hal-02146535⟩
  • Marie Celeste Karam, Claire Gaiani, Chadi Hosri, Raza Hussain, Joel Scher. Textural Properties of Acid Milk Gels: Effects of Dairy Protein Powder Rehydration State. Journal of Food Processing and Preservation, Wiley, 2016, 40 (3), pp.414-421. ⟨10.1111/jfpp.12618⟩. ⟨hal-02146547⟩
  • Leni Kosasih, Bhesh Bhandari, Sangeeta Prakash, Nidhi Bansal, Claire Gaiani. Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures. International Dairy Journal, Elsevier, 2016, 56, pp.4-12. ⟨10.1016/j.idairyj.2015.12.009⟩. ⟨hal-02146556⟩
  • C. Jacquot, J. Petit, F. Michaux, E. Chávez Montes, J. Dupas, et al.. Cocoa powder surface composition during aging: A focus on fat. Powder Technology, Elsevier, 2016, 292, pp.195-202. ⟨10.1016/j.powtec.2016.01.032⟩. ⟨hal-02146566⟩
  • Christelle Salameh, Joel Scher, Jérémy Petit, Claire Gaiani, Chadi Hosri, et al.. Physico-chemical and rheological properties of Lebanese kishk powder, a dried fermented milk-cereal mixture. Powder Technology, Elsevier, 2016, 292, pp.307-313. ⟨10.1016/j.powtec.2016.01.040⟩. ⟨hal-02146571⟩
  • Jennifer Burgain, Joel Scher, Jérémy Petit, Gregory Francius, Claire Gaiani. Links between particle surface hardening and rehydration impairment during micellar casein powder storage. Food Hydrocolloids, Elsevier, 2016, 61, pp.277-285. ⟨10.1016/j.foodhyd.2016.05.021⟩. ⟨hal-02146531⟩
  • Justine Guerin, Jalal Bacharouche, Jennifer Burgain, Sarah Lebeer, Gregory Francius, et al.. Pili of Lactobacillus rhamnosus GG mediate interaction with β-lactoglobulin. Food Hydrocolloids, Elsevier, 2016, 58, pp.35-41. ⟨10.1016/j.foodhyd.2016.02.016⟩. ⟨hal-02146541⟩
  • Jennifer Burgain, Racha El Zein, Joël Scher, Jeremy Petit, Eve-Anne Norwood, et al.. Local modifications of whey protein isolate powder surface during high temperature storage. Journal of Food Engineering, Elsevier, 2016, 178, pp.39-46. ⟨10.1016/j.jfoodeng.2016.01.005⟩. ⟨hal-01454589⟩
  • M. Corgneau, J. Scher, L. Ritié-Pertusa, D.T.L. Le, J. Petit, et al.. Recent Advances on Lactose Intolerance: Tolerance Thresholds and Currently Available Solutions. Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2015, ⟨10.1080/10408398.2015.1123671⟩. ⟨hal-01278469⟩
  • Y. Nikolova, J. Petit, C. Sanders, A. Gianfrancesco, J. Scher, et al.. Toward a better determination of dairy powders surface composition through XPS matrices development. Colloids and Surfaces B: Biointerfaces, Elsevier, 2015, 125, pp.12-20. ⟨10.1016/j.colsurfb.2014.11.009⟩. ⟨hal-01278427⟩
  • Jennifer Burgain, Joel Scher, Sarah Lebeer, Jos Vanderleyden, Magda Corgneau, et al.. Impacts of pH-mediated EPS structure on probiotic bacterial pili–whey proteins interactions. Colloids and Surfaces B: Biointerfaces, Elsevier, 2015, 134, pp.332-338. ⟨10.1016/j.colsurfb.2015.06.068⟩. ⟨hal-01248665⟩
  • Amira Haddarah, Ali Bassal, Ali Ismail, Claire Gaiani, Irina Ioannou, et al.. The structural characteristics and rheological properties of Lebanese locust bean gum. Journal of Food Engineering, Elsevier, 2014, 120, pp.204-214. ⟨10.1016/j.jfoodeng.2013.07.026⟩. ⟨hal-01273445⟩
  • Ingrid Murrieta-Pazos, Laurence Galet, Severine Patry, Claire Gaiani, Joël Scher. Evolution of particle structure during water sorption observed on different size fractions of durum wheat semolina. Powder Technology, Elsevier, 2014, 255 (SI), pp.66-73. ⟨10.1016/j.powtec.2013.10.049⟩. ⟨hal-01273456⟩
  • C. Gaiani, J. Burgain, J. Scher. A better understanding of probiotic/milk proteins interactions: a way to enhance bacterial encapsulation efficiency. Bioencapsulation Innovations, 2014, pp.6 - 7. ⟨hal-01274098⟩
  • Chancelle B. Ndangui, Jérémy Petit, Claire Gaiani, Jean-Mathurin Nzikou, Joël Scher. Impact of Thermal and Chemical Pretreatments on Physicochemical, Rheological, and Functional Properties of Sweet Potato (Ipomea batatas Lam) Flour. Food and Bioprocess Technology, Springer, 2014, 7 (12), pp.3618-3628. ⟨10.1007/s11947-014-1361-3⟩. ⟨hal-01273462⟩
  • M. Himeda, Y. N. Njintang, C. Gaiani, R. M. Nguimbou, J. Scher, et al.. Physicochemical and thermal properties of taro (Colocasia esculenta sp) powders as affected by state of maturity and drying method. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2014, 51 (9), pp.1857-1865. ⟨10.1007/s13197-012-0697-9⟩. ⟨hal-01273447⟩
  • Emmanuel A. Panyoo, Nicolas Y. Njintang, Raza Hussain, Claire Gaiani, Joël Scher, et al.. Physicochemical and Rheological Properties of Taro (Colocasia esculenta) Flour Affected by Cormels Weight and Method of Peeling. Food and Bioprocess Technology, Springer, 2014, 7 (5), pp.1354-1363. ⟨10.1007/s11947-013-1175-8⟩. ⟨hal-01273460⟩
  • I. Ben Abdelaziz, A. Sahli, S. Bornaz, J. Scher, C. Gaiani. Dynamic method to characterize rehydration of powdered cocoa beverage: Influence of sugar nature, quantity and size. Powder Technology, Elsevier, 2014, 264, pp.184-189. ⟨10.1016/j.powtec.2014.05.031⟩. ⟨hal-01273457⟩
  • Y. Nikolova, J. Petit, C. Sanders, A. Gianfrancesco, N. Desbenoit, et al.. Is it possible to modulate the structure of skim milk particle through drying process and parameters?. Journal of Food Engineering, Elsevier, 2014, 142, pp.179-189. ⟨10.1016/j.jfoodeng.2014.05.026⟩. ⟨hal-01273449⟩
  • Jennifer Burgain, Joël Scher, Sarah Lebeer, Jos Vanderleyden, Catherine Cailliez-Grimal, et al.. Significance of bacterial surface molecules interactions with milk proteins to enhance microencapsulation of Lactobacillus rhamnosus GG. Food Hydrocolloids, Elsevier, 2014, 41, pp.60-70. ⟨10.1016/j.foodhyd.2014.03.029⟩. ⟨hal-01273470⟩
  • J. Burgain, J. Scher, G. Francius, F. Borges, M. Corgneau, et al.. Lactic acid bacteria in dairy food: Surface characterization and interactions with food matrix components. Advances in Colloid and Interface Science, Elsevier, 2014, 213, pp.21-35. ⟨10.1016/j.cis.2014.09.005⟩. ⟨hal-01273472⟩
  • Ingrid Murrieta-Pazos, Laurence Galet, C. Rolland, J. Scher, C. Gaiani. Interest of energy dispersive X-ray microanalysis to characterize the surface composition of milk powder particles. Colloids and Surfaces B: Biointerfaces, Elsevier, 2013, 111, pp.242-251. ⟨10.1016/j.colsurfb.2013.05.025⟩. ⟨hal-01272765⟩
  • Richard Marcel Nguimbou, Nicolas Yanou Njintang, Himeda Makhlouf, Claire Gaiani, Joel Scher, et al.. Effect of Cross-Section Differences and Drying Temperature on the Physicochemical, Functional and Antioxidant Properties of Giant Taro Flour. Food and Bioprocess Technology, Springer, 2013, 6 (7), pp.1809-1819. ⟨10.1007/s11947-012-0846-1⟩. ⟨hal-01272770⟩
  • J. Burgain, C. Gaiani, C. Cailliez-Grimal, C. Jeandel, J. Scher. Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey protein ratio on bacterial survival during digestion. Innovative Food Science and Emerging Technologies, Elsevier, 2013, 19, pp.233-242. ⟨10.1016/j.ifset.2013.04.012⟩. ⟨hal-01272772⟩
  • Marie Celeste Karam, Claire Gaiani, Chadi Hosri, Jennifer Burgain, Joël Scher. Effect of dairy powders fortification on yogurt textural and sensorial properties: a review. Journal of Dairy Research, Cambridge University Press (CUP), 2013, 80 (4), pp.400-409. ⟨10.1017/S0022029913000514⟩. ⟨hal-01272767⟩
  • Natalia Rosa, Cecile Barron, Claire Gaiani, Claire Dufour, Valerie Micard. Ultra-fine grinding increases the antioxidant capacity of wheat bran. Journal of Cereal Science, Elsevier, 2013, 57, pp.84-90. ⟨10.1016/j.jcs.2012.10.002⟩. ⟨hal-01267830⟩
  • Latifa Chebil, Mohamed Bouroukba, Claire Gaiani, Celine Charbonel, Marwa Khaldi, et al.. Elucidation of the Kinetic Behavior of Quercetin, Isoquercitrin, and Rutin Solubility by Physicochemical and Thermodynamic Investigations. Industrial and engineering chemistry research, American Chemical Society, 2013, 52 (4), pp.1464-1470. ⟨10.1021/ie3029202⟩. ⟨hal-01272761⟩
  • Muhammad Inam Afzal, Citlalli Celeste Gonzalez Ariceaga, Emilie Lhomme, Nehal Kamel Ali, Sophie Payot, et al.. Characterization of Carnobacterium maltaromaticum LMA 28 for its positive technological role in soft cheese making. Food Microbiology, Elsevier, 2013, 36 (2), pp.223-230. ⟨10.1016/j.fm.2013.05.008⟩. ⟨hal-01272773⟩
  • Claire Gaiani, Ingrid Murrieta-Pazos, Jeremy Petit, Laurence Galet, Rachel Calvet, et al.. Nouvelles méthodologies de caractérisation de la réactivité de surface de poudres alimentaires. IAA. Industries alimentaires et agricoles, 2013, pp.20-22. ⟨hal-01798128⟩
  • J. Burgain, C. Gaiani, G. Francius, A. M. Revol-Junelles, C. Cailliez-Grimal, et al.. In vitro interactions between probiotic bacteria and milk proteins probed by atomic force microscopy. Colloids and Surfaces B: Biointerfaces, Elsevier, 2013, 104, pp.153-162. ⟨10.1016/j.colsurfb.2012.11.032⟩. ⟨hal-01272759⟩
  • Ingrid Murrieta-Pazos, C. Gaiani, Laurence Galet, J. Scher. Composition gradient from surface to core in dairy powders: Agglomeration effect. Food Hydrocolloids, Elsevier, 2012, 26 (1), pp.149-158. ⟨10.1016/j.foodhyd.2011.05.003⟩. ⟨hal-01593329⟩
  • Leïla Aberkane, Jordane Jasniewski, Claire Gaiani, Raza Hussain, Joël Scher, et al.. Structuration mechanism of beta-lactoglobulin - acacia gum assemblies in presence of quercetin. Food Hydrocolloids, Elsevier, 2012, 29 (1), pp.9-20. ⟨10.1016/j.foodhyd.2012.01.010⟩. ⟨hal-01268086⟩
  • Raza Hussain, Claire Gaiani, Rizwan Shukat, Marie Celeste Karam, Joel Scher. Multiscale characterization of whey protein isolates under high NaCl environments. Milchwissenschaft Milk Science International, AVA-Verlag, 2012, 67 (3), pp.270 - 274. ⟨hal-01053133⟩
  • Ingrid Murrieta-Pazos, C. Gaiani, Laurence Galet, Rachel Calvet, Bernard Cuq, et al.. Food powders: Surface and form characterization revisited: Review. Journal of Food Engineering, Elsevier, 2012, 112 (1-2), pp.1 - 21. ⟨10.1016/j.jfoodeng.2012.03.002⟩. ⟨hal-01268290⟩
  • T. Jacquet, C. Cailliez-Grimal, F. Borges, C. Gaiani, Gregory Francius, et al.. Surface properties of bacteria sensitive and resistant to the class IIa carnobacteriocin Cbn BM1. Journal of Applied Microbiology, Wiley, 2012, 112 (2), pp.372-382. ⟨10.1111/j.1365-2672.2011.05195.x⟩. ⟨hal-02059696⟩
  • J. Burgain, C. Gaiani, M. Linder, J. Scher. Encapsulation of probiotic living cells: From laboratory scale to industrial applications. Journal of Food Engineering, Elsevier, 2011, 104 (4), pp.467-483. ⟨10.1016/j.jfoodeng.2010.12.031⟩. ⟨hal-02443578⟩
  • Ingrid Murrieta-Pazos, C Gaiani, Laurence Galet, Bernard Cuq, S. Desobry, et al.. Comparative study of particle structure evolution during water sorption: Skim and whole milk powders. Colloids and Surfaces B: Biointerfaces, Elsevier, 2011, 87 (1), pp.1-10. ⟨10.1016/j.colsurfb.2011.05.001⟩. ⟨hal-01506074⟩
  • C. Gaiani, P. Boyanova, R. Hussain, I. Murrieta Pazos, M.C. Karam, et al.. Morphological descriptors and colour as a tool to better understand rehydration properties of dairy powders. International Dairy Journal, Elsevier, 2011, 21 (7), pp.462-469. ⟨10.1016/j.idairyj.2011.02.009⟩. ⟨hal-02443564⟩
  • Moustafa Saad, Claire Gaiani, Martine Mullet, Joël Scher, Bernard Cuq. X-ray photoelectron spectroscopy for wheat powders: measurement of surface chemical composition. Journal of Agricultural and Food Chemistry, American Chemical Society, 2011, 59 (5), pp.1527-1540. ⟨10.1021/jf102315h⟩. ⟨hal-01506083⟩
  • Leïla Aberkane, Jordane Janiewski, Claire Gaiani, Joël Scher, Christian Sanchez. Thermodynamic characterization of acacia gum-beta-lactoglobulin complex coacervation. Langmuir, American Chemical Society, 2010, 26 (15), pp.12523-12533. ⟨10.1021/la100705d⟩. ⟨hal-02668944⟩
  • C. Gaiani, M. Morand, Carmen Navarro Sanchez, E.A. Tehrany, M. Jacquot, et al.. How surface composition of high milk proteins powders is influenced by spray-drying temperature.. Colloids and Surfaces B: Biointerfaces, Elsevier, 2010, 75 (1), pp.377-84. ⟨10.1016/j.colsurfb.2009.09.016⟩. ⟨hal-00729530⟩
  • Claire Gaiani, Joël Scher, Pierre Schuck, Sylvie Desobry, Sylvie Banon. Use of a turbidity sensor to determine dairy powder rehydration properties. Powder Technology, Elsevier, 2009, 190, pp.2-5. ⟨10.1016/j.powtec.2008.04.042⟩. ⟨hal-01454073⟩
  • M. M. Saad, C. Gaiani, J. Scher, Bernard Cuq, J. J. Ehrhardt, et al.. Impact of re-grinding on hydration properties and surface composition of wheat flour. Journal of Cereal Science, Elsevier, 2009, 49 (1), pp.134-140. ⟨10.1016/j.jcs.2008.08.001⟩. ⟨hal-02666353⟩
  • Claire Gaiani, Pierre Schuck, Joël Scher, Jean-Jacques Ehrhardt, E. Arab-Tehrany, et al.. Native phosphocaseinate powder during storage: Lipids released onto the surface. Journal of Food Engineering, Elsevier, 2009, 94, pp.130-134. ⟨10.1016/j.jfoodeng.2009.01.038⟩. ⟨hal-01454066⟩
  • Claire Gaiani, Pierre Schuck, Joël Scher, Stéphane Desobry, Sylvie Banon. Dairy powder rehydration: influence of protein state, incorporation mode, and agglomeration. Journal of Dairy Science, American Dairy Science Association, 2007, 90 (2), pp.570-581. ⟨hal-01453992⟩
  • Pierre Schuck, Serge Mejean, Anne Dolivet, Claire Gaiani, Sylvie Banon, et al.. Water transfer during rehydration of micellar casein powders. Le Lait, INRA Editions, 2007, 87 (4-5), pp.425-432. ⟨hal-00895659⟩
  • Pierre Schuck, Serge Mejean, Anne Dolivet, Claire Gaiani, Sylvie Banon, et al.. Water transfer during rehydration of micellar casein powders. Lait, Elsevier, 2007, 87, pp.425-432. ⟨10.1051/lait:2007016⟩. ⟨hal-01453989⟩
  • Claire Gaiani, Joël Scher, Jean-Jacques Ehrhardt, Michel Linder, Pierre Schuck, et al.. Relationships between dairy powder surface composition and wetting properties during storage: importance of residual lipids. Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (16), pp.6561-6567. ⟨10.1021/jf070364b⟩. ⟨hal-01454018⟩
  • Claire Gaiani, Joël Scher, Pierre Schuck, Joël Hardy, S. Desobry, et al.. The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach. International Dairy Journal, Elsevier, 2006, 16 (12), pp.1427-1434. ⟨10.1016/j.idairyj.2005.12.004⟩. ⟨hal-01453942⟩
  • C. Gaiani, S. Banon, J. Scher, Pierre Schuck, J. Hardy. Use of a turbidity sensor to characterize micellar casein powder rehydration: influence of some technological effects. Journal of Dairy Science, American Dairy Science Association, 2005, 88, pp.2700-2706. ⟨10.3168/jds.S0022-0302(05)72948-9⟩. ⟨hal-01453964⟩

Conference papers7 documents

  • Y. Nikolova, J. Petit, A. Gianfrancesco, C. F. W. Sanders, J. Scher, et al.. Impact of Spray-Drying Process Parameters on Dairy Powder Surface Composition and Properties. 19th International Drying Symposium (IDS 2014), Aug 2014, Lyon, France. pp.1654-1661, ⟨10.1080/07373937.2015.1060494⟩. ⟨hal-01276695⟩
  • Jordane Jasniewski, Leila Aberkane, Claire Gaiani, Joel Scher, Christian Sanchez. Structuration mechanism of beta-lactoglobulin: Acacia gum assemblies in presence of quercetin. 248. National Meeting of the American-Chemical-Society (ACS), American Chemical Society (ACS). USA., Aug 2014, San Francisco, Californie, United States. ⟨hal-01837412⟩
  • Ingrid Murrieta-Pazos, Severine Patry, Laurence Galet, Claire Gaiani, Joël Scher. Comparative study of the evolution of particle structure during water sorption in different size classes of durum wheat semolina. STP 2012 -7ème Colloque Science et Technologie des Poudres, Jul 2012, Toulouse, France. 9 p. ⟨hal-01768689⟩
  • Pierre Schuck, Anne Dolivet, Serge Mejean, J. Scher, C. Gaiani, et al.. Monitoring, understanding and improving rehydration of dairy powders. World Dairy Summit 2012, Nov 2012, Cap Town, South Africa. ⟨hal-01209366⟩
  • P. Schuck, A. Dolivet, S. Mejean, J. Scher, C. Gaiani, et al.. Monitoring, understanding and improving rehydration of dairy powders. World Dairy Summit 2012, Nov 2012, Cap Town (ZA), South Africa. ⟨hal-00924783⟩
  • Ingrid Murrieta-Pazos, Laurence Galet, Claire Gaiani, Alain Chamayou, Jo Scher. Relationships between surface composition and functional properties of food powders. 5th International granulation workshop, Jun 2011, Lausanne, Switzerland. 8 p. ⟨hal-01753249⟩
  • R Hussain, C Gaiani, P Boyanova, Ingrid Murrieta-Pazos, Pierre Schuck, et al.. Relationships between morphology and rehydration properties of milk powders. IDF World Dairy Summit, Nov 2010, Auckland, New Zealand. ⟨hal-01454285⟩

Poster communications1 document

  • Sarah Barrau, C. Gaiani, Claire Retourney, C. Mangavel, Yves Le Roux, et al.. Crucial role of milk proteins on adhesion of intestinal microbes. Biomolecules: Research & Development, Markets and Acceptability, Oct 2019, Palma de Majorque, Spain. ⟨hal-02504336⟩

Book sections6 documents

  • Yrjö H. Roos, Zahra Afrassiabian, Khashayar Saleh, Marie-Hélène Famelart, Alexia Audebert, et al.. Powder properties and influencing factors. Drying in the Dairy Industry From Established Technologies to Advanced Innovations, CRC Press, 296p., 2021, 9781351119504. ⟨hal-02954408⟩
  • R. dos Santos Morais, C. Gaiani, F. Borges, J. Burgain. Interactions Microbe-Matrix in Dairy Products. Reference Module in Food Science, Elsevier, 2020, ⟨10.1016/B978-0-08-100596-5.23004-7⟩. ⟨hal-02899035⟩
  • Jennifer Burgain, Magda Corgneau, Joel Scher, Claire Gaiani. Encapsulation of Probiotics in Milk Protein Microcapsules. Sagis, Leonard M.C. Microencapsulation and Microspheres for Food Applications, Academic Press, pp.391-406, 2015, 978-0-12-800350-3. ⟨10.1016/B978-0-12-800350-3.00019-4⟩. ⟨hal-01278429⟩
  • J. Burgain, J. Scher, J. Petit, R. El Zein, G. Francius, et al.. Atomic Force Microscopy for a better understanding of milk powder surface modification during storage. SOCIÉTÉ FRANÇAISE DE GÉNIE DES PROCÉDÉS. Récents Progrès en Génie des Procédés, 107, Lavoisier, 2015, 9782910239817. ⟨hal-01278428⟩
  • C. Gaiani, J. Burgain, J. Scher. Surface composition of food powders. Bhandari, B and Bansal, N and Zhang, M and Schuck, P. HANDBOOK OF FOOD POWDERS: PROCESSES AND PROPERTIES, pp.339-378, 2013, Woodhead Publishing Series in Food Science Technology and Nutrition, 978-0-85709-867-2; 978-0-85709-513-8. ⟨10.1533/9780857098672.2.339⟩. ⟨hal-01272762⟩
  • Bernard Cuq, C Gaiani, C Turchiuli, Laurence Galet, J Scher, et al.. Advances in Food Powder Agglomeration Engineering. Advances in Food and Nutrition Research, 69 (1 ére édition), Elsevier, pp.240, 2013, Advances in Food and Nutrition Research, ⟨10.1016/B978-0-12-410540-9.00002-8⟩. ⟨hal-01209443⟩

Theses1 document

  • Claire Gaiani. Etude des mécanismes de réhydratation des poudres laitières : influence de la structure et de la composition des poudres. Autre. Institut National Polytechnique de Lorraine, 2006. Français. ⟨NNT : 2006INPL031N⟩. ⟨tel-01752477⟩