Claire GAIANI

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⟩

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, ⟨10.3389/fmicb.2019.01512⟩. ⟨hal-02177524⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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, 2018, 13, pp.76-90. ⟨10.1016/j.hermed.2018.05.002⟩. ⟨hal-02132447⟩

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⟩

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⟩

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⟩

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⟩

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, 2017, 11 (3), pp.1128-1136. ⟨10.1007/s11694-017-9489-2⟩. ⟨hal-02146505⟩

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⟩

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, 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⟩

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⟩

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⟩

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⟩

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⟩

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, 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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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⟩

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, 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, 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, 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⟩

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⟩

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, 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. Lait, Elsevier, 2007, 87, pp.425-432. ⟨10.1051/lait:2007016⟩. ⟨hal-01453989⟩

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. ⟨hal-01453964⟩

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), 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⟩

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⟩

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⟩

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⟩

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, Elsevier, pp.240, 2013, Advances in Food and Nutrition Research, ⟨10.1016/B978-0-12-410540-9.00002-8⟩. ⟨hal-01209443⟩

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⟩