CLAIRE GAIANI

Documents

Présentation

Publications

jennifer-burgain

	Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy Regis Badin , Claire Gaiani , Stephane Desobry , Sangeeta Prakash , Bhesh Bhandari Food Hydrocolloids, 2023, 145, pp.109081. ⟨10.1016/j.foodhyd.2023.109081⟩ Article dans une revue hal-04344107v1
	Impact of relative humidity and temperature oscillations mimicking authentic storage during shipping on whey proteins powders properties Jennifer Burgain , G. Francius , L. Cvetkovska , Cédric Paris , M. Alexander Food Structure, 2023, 37, pp.100326. ⟨10.1016/j.foostr.2023.100326⟩ Article dans une revue hal-04117153v1
	Enzymatic coagulation of raw and reconstituted skim dromedary and cows’ milk powders: Kinetics, rheological and morphological properties Imène Felfoul , Alia Bouazizi , Jennifer Burgain , Carole Perroud , Claire Gaiani International Dairy Journal, 2023, 137, pp.105509. ⟨10.1016/j.idairyj.2022.105509⟩ Article dans une revue hal-03880849v1
	Deciphering the segregation of proteins in high-protein dairy powders after spray-drying A. Paul , F. Martin , B. Simard , Joel Scher , C. Gaiani Journal of Dairy Science, 2023, 106 (2), pp.843-851. ⟨10.3168/jds.2022-22133⟩ Article dans une revue hal-03954478v1
	Impact of processing and physicochemical parameter on hibiscus sabdariffa Calyxes biomolecules and antioxidant activity : from powder production to reconstitution Cho Urielle M’be , Joël Scher , Claire Gaiani , N’guessan Georges Amani , Jennifer Burgain Foods, 2023, 12 (16), pp.2984. ⟨10.3390/foods12162984⟩ Article dans une revue hal-04344480v1
	An easy and robust method of preparation of capsules for delivering probiotic bacteria by a 3D bioprinting Abhik Mallick , Fabienne Quilès , Gregory Francius , Jennifer Burgain , Claire Gauzelin-Gaiani Food Hydrocolloids for Health, 2022, 2, pp.100088. ⟨10.1016/j.fhfh.2022.100088⟩ Article dans une revue hal-03795936v1
	Deciphering the impact of whey protein powder storage on protein state and powder stability A. Paul , C. Gaiani , L. Cvetkovska , C. Paris , M. Alexander Journal of Food Engineering, 2022, 326, pp.111050. ⟨10.1016/j.jfoodeng.2022.111050⟩ Article dans une revue hal-03664712v1
	Reconstitution of fruit powders: A process – structure – function approach Naïma Gaudel , Claire Gaiani , Yogesh Harshe , Jana Kammerhofer , Matthieu Pouzot Journal of Food Engineering, 2022, 315, pp.110800. ⟨10.1016/j.jfoodeng.2021.110800⟩ Article dans une revue hal-03664698v1
	Probing maltodextrins surface properties by atomic force microscopy: Interplay of glass transition and reconstitution properties Regis Badin , Jennifer Burgain , Stephane Desobry , Bhesh Bhandari , Sangeeta Prakash Food Hydrocolloids, 2022, 132, pp.107853. ⟨10.1016/j.foodhyd.2022.107853⟩ Article dans une revue hal-03880855v1
	Impact of Lacticaseibacillus rhamnosus GG on the emulsion stability of raw milk Raphael dos Santos Morais , N. Louvet , Frédéric Borges , Dominique Dumas , Loubiana Cvetkovska-Ben Mohamed Foods, 2021, 10 (5), pp.991. ⟨10.3390/foods10050991⟩ Article dans une revue hal-03214611v1
	Atomic force microscopy nanoscale analysis: Impact of storage conditions on surface properties of whey protein powders Claire Gaiani , Rana Omar , Sofiane El-Kirat-Chatel , Loubiana Cvetkovska , Marcela Alexander Food Hydrocolloids, 2021, 118, pp.106801. ⟨10.1016/j.foodhyd.2021.106801⟩ Article dans une revue hal-03200435v1
	Shaving and breaking bacterial chains with a viscous flow Faustine Gomand , William Mitchell , Jennifer Burgain , Jérémy Petit , Frédéric Borges Soft Matter, 2020, 16 (40), pp.9273-9291. ⟨10.1039/D0SM00292E⟩ Article dans une revue hal-03068227v1
	A fast, efficient and easy to implement method to purify bacterial pili from Lacticaseibacillus rhamnosus GG based on multimodal chromatography Raphael dos Santos Morais , Sofiane El-Kirat-Chatel , Jennifer Burgain , Blandine Simard , Sarah Barrau Frontiers in Microbiology, 2020, 11, pp.609880. ⟨10.3389/fmicb.2020.609880⟩ Article dans une revue hal-03059305v1
	Impact of formulation on reconstitution and flowability of spray-dried milk powders Tristan Fournaise , Jennifer Burgain , Carole Perroud , Joel Scher , Claire Gaiani Powder Technology, 2020, 372, pp.107-116. ⟨10.1016/j.powtec.2020.05.085⟩ Article dans une revue hal-02881990v1
	Impact of spray-drying conditions on physicochemical properties and rehydration ability of skim dromedary and cow's milk powders Imène Felfoul , Jennifer Burgain , Carole Perroud , Claire Gaiani , Joël Scher Drying Technology, 2020, pp.1-13. ⟨10.1080/07373937.2020.1828448⟩ Article dans une revue hal-03059297v1
	Effect of particle size and formulation on powder rheology Shirin Enferad , Jérémy Petit , Claire Gaiani , Véronique Falk , Jennifer Burgain Particulate Science and Technology, 2020, pp.1-9. ⟨10.1080/02726351.2020.1738605⟩ Article dans une revue hal-02866460v1
	Adhesive Interactions Between Lactic Acid Bacteria and β-Lactoglobulin: Specificity and Impact on Bacterial Location in Whey Protein Isolate Faustine Gomand , Frédéric Borges , Justine Guerin , Sofiane El-Kirat-Chatel , Gregory Francius Frontiers in Microbiology, 2019, 10, pp.1512. ⟨10.3389/fmicb.2019.01512⟩ Article dans une revue hal-02177524v1
	Food Matrix Design for Effective Lactic Acid Bacteria Delivery F. Gomand , F. Borges , J. Burgain , J. Guerin , A.-M. Revol-Junelles Annual Review of Food Science and Technology, 2019, 10 (1), pp.285-310. ⟨10.1146/annurev-food-032818-121140⟩ Article dans une revue hal-02132412v1
	Adhesion of Lactobacillus rhamnosus GG surface biomolecules to milk proteins Justine Guerin , Jennifer Burgain , Gregory Francius , Sofiane El-Kirat-Chatel , Audrey Beaussart Food Hydrocolloids, 2018, 82, pp.296 - 303. ⟨10.1016/j.foodhyd.2018.04.016⟩ Article dans une revue hal-01898949v1
	Adhesive interactions between milk fat globule membrane and Lactobacillus rhamnosus GG inhibit bacterial attachment to Caco-2 TC7 intestinal cell Justine Guerin , Claire Soligot , Jennifer Burgain , Marion Huguet , Gregory Francius Colloids and Surfaces B: Biointerfaces, 2018, 167, pp.44 - 53. ⟨10.1016/j.colsurfb.2018.03.044⟩ Article dans une revue hal-01898950v1
	High-throughput screening approach to evaluate the adhesive properties of bacteria to milk biomolecules F. Gomand , F. Borges , D. Salim , J. Burgain , J. Guerin Food Hydrocolloids, 2018, 84, pp.537-544. ⟨10.1016/j.foodhyd.2018.06.038⟩ Article dans une revue hal-02132419v1
	Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics Sarah Nasser , Romain Jeantet , Paulo Peres de Sa Peixoto Junior , Gilles Ronse , Nicolas Nuns Journal of Food Engineering, 2017, 206, pp.57-66. ⟨10.1016/j.jfoodeng.2017.03.004⟩ Article dans une revue hal-01506665v1
	Use of imaging techniques to identify efficient controlled release systems of Lactobacillus rhamnosus GG during in vitro digestion Justine Guerin , Jennifer Burgain , Frédéric Borges , Bhesh Bhandari , Stéphane Desobry Food and Function, 2017, 8 (4), pp.1587-1598. ⟨10.1039/c6fo01737a⟩ Article dans une revue hal-02146509v1
	Surface chemistry and microscopy of food powders Jennifer Burgain , Jérémy Petit , Joel Scher , Ron Rasch , Bhesh Bhandari Progress in Surface Science, 2017, 92 (4), pp.409-429. ⟨10.1016/j.progsurf.2017.07.002⟩ Article dans une revue hal-02146493v1
	Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation? Justine Guerin , Jennifer Burgain , Faustine Gomand , Joël Scher , Claire Gaiani Critical Reviews in Food Science and Nutrition, 2017, 59 (4), pp.639-651. ⟨10.1080/10408398.2017.1386158⟩ Article dans une revue hal-02132397v1
	Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices Justine Guerin , Jérémy Petit , Jennifer Burgain , Frédéric Borges , Bhesh Bhandari Journal of Food Engineering, 2017, 193, pp.10-19. ⟨10.1016/j.jfoodeng.2016.08.008⟩ Article dans une revue hal-02146524v1
	Pili of Lactobacillus rhamnosus GG mediate interaction with β-lactoglobulin Justine Guerin , Jalal Bacharouche , Jennifer Burgain , Sarah Lebeer , Gregory Francius Food Hydrocolloids, 2016, 58, pp.35-41. ⟨10.1016/j.foodhyd.2016.02.016⟩ Article dans une revue hal-02146541v1
	Links between particle surface hardening and rehydration impairment during micellar casein powder storage Jennifer Burgain , Joel Scher , Jérémy Petit , Gregory Francius , Claire Gaiani Food Hydrocolloids, 2016, 61, pp.277-285. ⟨10.1016/j.foodhyd.2016.05.021⟩ Article dans une revue hal-02146531v1
	Local modifications of whey protein isolate powder surface during high temperature storage Jennifer Burgain , Racha El Zein , Joël Scher , Jeremy Petit , Eve-Anne Norwood Journal of Food Engineering, 2016, 178, pp.39-46. ⟨10.1016/j.jfoodeng.2016.01.005⟩ Article dans une revue hal-01454589v1
	Impacts of pH-mediated EPS structure on probiotic bacterial pili–whey proteins interactions Jennifer Burgain , Joel Scher , Sarah Lebeer , Jos Vanderleyden , Magda Corgneau Colloids and Surfaces B: Biointerfaces, 2015, 134, pp.332-338. ⟨10.1016/j.colsurfb.2015.06.068⟩ Article dans une revue hal-01248665v1
	A better understanding of probiotic/milk proteins interactions: a way to enhance bacterial encapsulation efficiency C. Gaiani , J. Burgain , J. Scher Bioencapsulation Innovations, 2014, pp.6 - 7 Article dans une revue hal-01274098v1
	Lactic acid bacteria in dairy food: Surface characterization and interactions with food matrix components J. Burgain , J. Scher , G. Francius , F. Borges , M. Corgneau Advances in Colloid and Interface Science, 2014, 213, pp.21-35. ⟨10.1016/j.cis.2014.09.005⟩ Article dans une revue hal-01273472v1
	Significance of bacterial surface molecules interactions with milk proteins to enhance microencapsulation of Lactobacillus rhamnosus GG Jennifer Burgain , Joël Scher , Sarah Lebeer , Jos Vanderleyden , Catherine Cailliez-Grimal Food Hydrocolloids, 2014, 41, pp.60-70. ⟨10.1016/j.foodhyd.2014.03.029⟩ Article dans une revue hal-01273470v1
	Effect of dairy powders fortification on yogurt textural and sensorial properties: a review Marie Celeste Karam , Claire Gaiani , Chadi Hosri , Jennifer Burgain , Joël Scher Journal of Dairy Research, 2013, 80 (4), pp.400-409. ⟨10.1017/S0022029913000514⟩ Article dans une revue hal-01272767v1
	Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey protein ratio on bacterial survival during digestion J. Burgain , C. Gaiani , C. Cailliez-Grimal , C. Jeandel , J. Scher Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2013, 19, pp.233-242. ⟨10.1016/j.ifset.2013.04.012⟩ Article dans une revue hal-01272772v1
	Characterization of Carnobacterium maltaromaticum LMA 28 for its positive technological role in soft cheese making Muhammad Inam Afzal , Citlalli Celeste Gonzalez Ariceaga , Emilie Lhomme , Nehal Kamel Ali , Sophie Payot Food Microbiology, 2013, 36 (2), pp.223-230. ⟨10.1016/j.fm.2013.05.008⟩ Article dans une revue hal-01272773v1
	In vitro interactions between probiotic bacteria and milk proteins probed by atomic force microscopy J. Burgain , C. Gaiani , G. Francius , A. M. Revol-Junelles , C. Cailliez-Grimal Colloids and Surfaces B: Biointerfaces, 2013, 104, pp.153-162. ⟨10.1016/j.colsurfb.2012.11.032⟩ Article dans une revue hal-01272759v1
	Encapsulation of probiotic living cells: From laboratory scale to industrial applications J. Burgain , C. Gaiani , M. Linder , J. Scher Journal of Food Engineering, 2011, 104 (4), pp.467-483. ⟨10.1016/j.jfoodeng.2010.12.031⟩ Article dans une revue hal-02443578v1
	Morphological descriptors and colour as a tool to better understand rehydration properties of dairy powders C. Gaiani , P. Boyanova , R. Hussain , I. Murrieta Pazos , M.C. Karam International Dairy Journal, 2011, 21 (7), pp.462-469. ⟨10.1016/j.idairyj.2011.02.009⟩ Article dans une revue hal-02443564v1

	Propagation de communautés microbiennes en émulsions inverses Alexis Dijamentiuk , Cecile Mangavel , Anne-Marie Revol-Junelles , Florentin Michaux , Jennifer Burgain 23ème CBL, Club des Bactéries Lactiques, Jun 2022, Rennes, France Communication dans un congrès hal-04428164v1
	Impact of storage conditions on functional properties of high protein dairy powders Jennifer Burgain , Sarah Nasser , Eve-Anne Norwood , Romain Jeantet , Guillaume Delaplace International Symposium on Properties of Water ISOPOW XIV, Aug 2019, Dijon, France Communication dans un congrès hal-03125634v1

	Crucial role of milk proteins on adhesion of intestinal microbes Sarah Barrau , C. Gaiani , Claire Retourney , C. Mangavel , Yves Le Roux Biomolecules: Research & Development, Markets and Acceptability, Oct 2019, Palma de Majorque, Spain Poster de conférence hal-02504336v1

	Application of atomic force microscopy for food powders and contact materials Regis Badin , Jennifer Burgain , Claire Gauzelin-Gaiani Fundamentals and Application of Atomic Force Microscopy for Food Research, Elsevier, pp.233-262, 2023, ⟨10.1016/B978-0-12-823985-8.00005-0⟩ Chapitre d'ouvrage hal-03880839v1
	Atomic force microscopy: from theory to application in food science Sofiane El-Kirat-Chatel , Jennifer Burgain , Claire Gaiani , Gregory Francius Fundamentals and Application of Atomic Force Microscopy for Food Research, Elsevier, pp.15-43, 2023, ⟨10.1016/B978-0-12-823985-8.00008-6⟩ Chapitre d'ouvrage hal-03880835v1
	Interactions Microbe-Matrix in Dairy Products R. dos Santos Morais , C. Gaiani , F. Borges , J. Burgain Reference Module in Food Science, Elsevier, 2020, ⟨10.1016/B978-0-08-100596-5.23004-7⟩ Chapitre d'ouvrage hal-02899035v1
	Encapsulation of Probiotics in Milk Protein Microcapsules Jennifer Burgain , Magda Corgneau , Joel Scher , Claire Gaiani Sagis, Leonard M.C. Microencapsulation and Microspheres for Food Applications, Chapter 20, Academic Press, pp.391-406, 2015, 978-0-12-800350-3. ⟨10.1016/B978-0-12-800350-3.00019-4⟩ Chapitre d'ouvrage hal-01278429v1
	Atomic Force Microscopy for a better understanding of milk powder surface modification during storage J. Burgain , J. Scher , J. Petit , R. El Zein , G. Francius SOCIÉTÉ FRANÇAISE DE GÉNIE DES PROCÉDÉS. Récents Progrès en Génie des Procédés, 107, Lavoisier, 2015, 9782910239817 Chapitre d'ouvrage hal-01278428v1
	Surface composition of food powders C. Gaiani , J. Burgain , J. Scher Bhandari, B and Bansal, N and Zhang, M and Schuck, P. HANDBOOK OF FOOD POWDERS: PROCESSES AND PROPERTIES, 255, 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⟩ Chapitre d'ouvrage hal-01272762v1

CLAIRE GAIANI

Présentation

Publications

Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy

Impact of relative humidity and temperature oscillations mimicking authentic storage during shipping on whey proteins powders properties

Enzymatic coagulation of raw and reconstituted skim dromedary and cows’ milk powders: Kinetics, rheological and morphological properties

Deciphering the segregation of proteins in high-protein dairy powders after spray-drying

Impact of processing and physicochemical parameter on hibiscus sabdariffa Calyxes biomolecules and antioxidant activity : from powder production to reconstitution

An easy and robust method of preparation of capsules for delivering probiotic bacteria by a 3D bioprinting

Deciphering the impact of whey protein powder storage on protein state and powder stability

Reconstitution of fruit powders: A process – structure – function approach

Probing maltodextrins surface properties by atomic force microscopy: Interplay of glass transition and reconstitution properties

Impact of Lacticaseibacillus rhamnosus GG on the emulsion stability of raw milk

Atomic force microscopy nanoscale analysis: Impact of storage conditions on surface properties of whey protein powders

Shaving and breaking bacterial chains with a viscous flow

A fast, efficient and easy to implement method to purify bacterial pili from Lacticaseibacillus rhamnosus GG based on multimodal chromatography

Impact of formulation on reconstitution and flowability of spray-dried milk powders

Impact of spray-drying conditions on physicochemical properties and rehydration ability of skim dromedary and cow's milk powders

Effect of particle size and formulation on powder rheology

Adhesive Interactions Between Lactic Acid Bacteria and β-Lactoglobulin: Specificity and Impact on Bacterial Location in Whey Protein Isolate

Food Matrix Design for Effective Lactic Acid Bacteria Delivery

Adhesion of Lactobacillus rhamnosus GG surface biomolecules to milk proteins

Adhesive interactions between milk fat globule membrane and Lactobacillus rhamnosus GG inhibit bacterial attachment to Caco-2 TC7 intestinal cell

High-throughput screening approach to evaluate the adhesive properties of bacteria to milk biomolecules

Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics

Use of imaging techniques to identify efficient controlled release systems of Lactobacillus rhamnosus GG during in vitro digestion

Surface chemistry and microscopy of food powders

Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?

Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices

Pili of Lactobacillus rhamnosus GG mediate interaction with β-lactoglobulin

Links between particle surface hardening and rehydration impairment during micellar casein powder storage

Local modifications of whey protein isolate powder surface during high temperature storage

Impacts of pH-mediated EPS structure on probiotic bacterial pili–whey proteins interactions

A better understanding of probiotic/milk proteins interactions: a way to enhance bacterial encapsulation efficiency

Lactic acid bacteria in dairy food: Surface characterization and interactions with food matrix components

Significance of bacterial surface molecules interactions with milk proteins to enhance microencapsulation of Lactobacillus rhamnosus GG

Effect of dairy powders fortification on yogurt textural and sensorial properties: a review

Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey protein ratio on bacterial survival during digestion

Characterization of Carnobacterium maltaromaticum LMA 28 for its positive technological role in soft cheese making

In vitro interactions between probiotic bacteria and milk proteins probed by atomic force microscopy

Encapsulation of probiotic living cells: From laboratory scale to industrial applications

Morphological descriptors and colour as a tool to better understand rehydration properties of dairy powders

Propagation de communautés microbiennes en émulsions inverses

Impact of storage conditions on functional properties of high protein dairy powders

Crucial role of milk proteins on adhesion of intestinal microbes

Application of atomic force microscopy for food powders and contact materials

Atomic force microscopy: from theory to application in food science

Interactions Microbe-Matrix in Dairy Products

Encapsulation of Probiotics in Milk Protein Microcapsules

Atomic Force Microscopy for a better understanding of milk powder surface modification during storage

Surface composition of food powders