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Number of documents

62

Fanny Guyomarc'h


Journal articles62 documents

  • Fanny Guyomarc'H, Gaëlle Arvisenet, Saïd Bouhallab, Fanny Canon, Stéphanie-Marie Deutsch, et al.. Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits. Trends in Food Science and Technology, Elsevier, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩. ⟨hal-03099687⟩
  • Fanny Guyomarc'H, Gregory Francius, Sandrine Parayre, Marie-Noelle Madec, Stéphanie-Marie Deutsch. Surface properties associated with the production of polysaccharides in the food bacteria Propionibacterium freudenreichii. Food Microbiology, Elsevier, 2020, 92, pp.103579. ⟨10.1016/j.fm.2020.103579⟩. ⟨hal-02911595⟩
  • Sameh Obeid, Fanny Guyomarc'H. Atomic force microscopy of food assembly: Structural and mechanical insights at the nanoscale and potential opportunities from other fields. Food Bioscience, Elsevier, 2020, 36, pp.100654. ⟨10.1016/j.fbio.2020.100654⟩. ⟨hal-02617534⟩
  • Sameh Obeid, Fanny Guyomarc'H, Gaelle Tanguy-Sai, Nadine Leconte, Florence Rousseau, et al.. The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy. Food Research International, Elsevier, 2020, 129, pp.108847. ⟨10.1016/j.foodres.2019.108847⟩. ⟨hal-02405809⟩
  • Florian Tarnaud, Floriane Gaucher, Fillipe Luiz Rosa Do Carmo, Nassima Illikoud, Julien Jardin, et al.. Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow’s Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome. Frontiers in Microbiology, Frontiers Media, 2020, 11, ⟨10.3389/fmicb.2020.549027⟩. ⟨hal-03033520⟩
  • Sameh Obeid, Fanny Guyomarc'H, Grégory Francius, Herve Guillemin, Xiaoxi Wu, et al.. The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy. Colloids and Surfaces B: Biointerfaces, Elsevier, 2019, 182, pp.110363. ⟨10.1016/j.colsurfb.2019.110363⟩. ⟨hal-02215870⟩
  • Ashkan Madadlou, Arnaud Saint-Jalmes, Fanny Guyomarc’h, Juliane Floury, Didier Dupont. Development of an aqueous two-phase emulsion using hydrophobized whey proteins and erythritol. Food Hydrocolloids, Elsevier, 2019, 93, pp.351-360. ⟨10.1016/j.foodhyd.2019.02.031⟩. ⟨hal-02024885⟩
  • Christelle Lopez, Chantal Cauty, Fanny Guyomarc'H. Unraveling the Complexity of Milk Fat Globules to Tailor Bioinspired Emulsions Providing Health Benefits: The Key Role Played by the Biological Membrane. European Journal of Lipid Science and Technology, Wiley-VCH Verlag, 2019, 121 (1), pp.1800201. ⟨10.1002/ejlt.201800201⟩. ⟨hal-01966246⟩
  • Sameh Obeid, Fanny Guyomarc'H, Elisabeth David Briand, Frederic Gaucheron, Alain Riaublanc, et al.. The phase and charge of milk polar lipid membrane bilayers govern their selective interactions with proteins as demonstrated with casein micelles. Journal of Colloid and Interface Science, Elsevier, 2019, 534, pp.279-290. ⟨10.1016/j.jcis.2018.09.033⟩. ⟨hal-01887283⟩
  • Fanny Guyomarc'H, Oumaima Et Thakafy, Christelle Lopez. Young modulus of supported lipid membranes containing milk sphingomyelin in the gel, fluid or liquid ordered phase, determined using AFM force spectroscopy. Biochimica et Biophysica Acta:Biomembranes, Elsevier, 2019, 1861, pp.1523-1532. ⟨10.1016/j.bbamem.2019.07.005⟩. ⟨hal-02198128⟩
  • Venkata Ramana Murthy Appala, Fanny Guyomarc'H, Christelle Lopez. Palmitoyl ceramide promotes milk sphingomyelin gel phase domains formation and affects the mechanical properties of the fluid phase in milk-SM/DOPC supported membranes. Biochimica et Biophysica Acta:Biomembranes, Elsevier, 2018, 1860 (3), pp.635-644. ⟨10.1016/j.bbamem.2017.12.005⟩. ⟨hal-01686867⟩
  • Adrian Crespo-Villanueva, Berta Gumi-Audenis, Fausto Sanz, Franck Artzner, Cristelle Mériadec, et al.. Casein interaction with lipid membranes: Are the phase state or charge density of the phospholipids affecting protein adsorption?. Biochimica et Biophysica Acta:Biomembranes, Elsevier, 2018, 1860 (12), pp.2588-2598. ⟨10.1016/j.bbamem.2018.09.016⟩. ⟨hal-01892948⟩
  • Oumaima Et Thakafy, Nicolas Delorme, Cedric Gaillard, Franck Artzner, Cristelle Mériadec, et al.. Mechanical properties of membranes composed of gel-phase or fluid-phase phospholipids probed on liposomes by atomic force spectroscopy. Langmuir, American Chemical Society, 2017, 33 (21), pp.5117-5126. ⟨10.1021/acs.langmuir.7b00363⟩. ⟨hal-01529481⟩
  • Oumaima Et Thakafy, Nicolas Delorme, Fanny Guyomarc'H, Christelle Lopez. Mechanical properties of milk sphingomyelin bilayer membranes in the gel phase: Effects of naturally complex heterogeneity, saturation and acyl chain length investigated on liposomes using AFM. Chemistry and Physics of Lipids, Elsevier, 2017, 210, ⟨10.1016/j.chemphyslip.2017.11.014⟩. ⟨hal-01686868⟩
  • Oumaima Et Thakafy, Fanny Guyomarc'H, Christelle Lopez. Lipid domains in the milk fat globule membrane: Dynamics investigated in situ in milk in relation to temperature and time. Food Chemistry, Elsevier, 2017, 220, pp.352-361. ⟨10.1016/j.foodchem.2016.10.017⟩. ⟨hal-01397459⟩
  • Fanny Guyomarc'H, Maohui Chen, Oumaima Et Thakafy, Shan Zou, Christelle Lopez. Gel-gel phase separation within milk sphingomyelin domains revealed at the nanoscale using atomic force microscopy. Biochimica et Biophysica Acta:Biomembranes, Elsevier, 2017, 1859, pp.949-958. ⟨10.1016/j.bbamem.2017.02.010⟩. ⟨hal-01495395⟩
  • Claire Bourlieu, Gilles Paboeuf, Sophie Chever, Stephane Pezennec, Jean-François Cavalier, et al.. Adsorption of gastric lipase onto multicomponent model lipid monolayers with phase separation. Colloids and Surfaces B: Biointerfaces, Elsevier, 2016, 143, pp.97-106. ⟨10.1016/j.colsurfb.2016.03.032⟩. ⟨hal-01301356⟩
  • Robi Andoyo, Fanny Guyomarc'H, Marie-Hélène Famelart. Acid gelation of whey protein microbeads of different sizes. Dairy Science & Technology, EDP sciences/Springer, 2016, 96 (2), pp.213-225. ⟨10.1007/s13594-015-0260-3⟩. ⟨hal-01454591⟩
  • Appala Venkata Ramana Appala, Fanny Guyomarc'H, Christelle Lopez. Cholesterol Decreases the Size and the Mechanical Resistance to Rupture of Sphingomyelin Rich Domains, in Lipid Bilayers Studied as a Model of the Milk Fat Globule Membrane. Langmuir, American Chemical Society, 2016, 32 (26), pp.6757-6765. ⟨hal-01454623⟩
  • Appala Venkata Ramana Appala, Fanny Guyomarc'H, Christelle Lopez. The temperature-dependent physical state of polar lipids and their miscibility impact the topography and mechanical properties of bilayer models of the milk fat globule membrane. Biochimica et Biophysica Acta:Biomembranes, Elsevier, 2016, 1858 (9), pp.2181-2190. ⟨10.1016/j.bbamem.2016.06.020⟩. ⟨hal-01454633⟩
  • H.A. Nguyen Nguyen, Skelte G. Anema, Fanny Guyomarc'H, Marie Wong, Palatasa Havea. The effect of the addition of thiol reagents to heated milk on protein interactions and acid gelation properties. International Dairy Journal, Elsevier, 2015, 42, pp.42-50. ⟨10.1016/j.idairyj.2014.10.005⟩. ⟨hal-01123274⟩
  • Amina Setiawati, Fanny Guyomarc'H, Eric Beaucher, Frederic Gaucheron. Ion Exchange Chromatography with conductivity detection compared to spectrophotometry to assay phosphate in milk and milk products. Jurnal Teknologi Dan Industri Pangan, 2015, 26 (1), pp.115-123. ⟨10.6066/jtip.2015.26.1.115⟩. ⟨hal-01229562⟩
  • Naaman Francisco Nogueira Silva, Asma Bahri, Fanny Guyomarc'H, Eric Beaucher, Frederic Gaucheron. AFM study of casein micelles cross-linked by genipin: effects of acid pH and citrate. Dairy Science & Technology, EDP sciences/Springer, 2015, 95 (1), pp.75-86. ⟨10.1007/s13594-014-0199-9⟩. ⟨hal-01123275v2⟩
  • Robi Andoyo, Fanny Guyomarc'H, Agnès Burel, Marie-Hélène Famelart. Spatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanisms. Food Hydrocolloids, Elsevier, 2015, 51, pp.118-128. ⟨10.1016/j.foodhyd.2015.04.031⟩. ⟨hal-01209825⟩
  • Fanny Guyomarc'H, Marie-Hélène Famelart, Gwenaele Henry, Muhammad Gulzar, Joelle Léonil, et al.. Current ways to modify the structure of whey proteins for specific functionalities—a review. Dairy Science & Technology, EDP sciences/Springer, 2015, 95 (6), ⟨10.1007/s13594-014-0190-5⟩. ⟨hal-01209713⟩
  • Christelle Lopez, Chantal Cauty, Fanny Guyomarc'H. Organization of lipids in milks, infant milk formulas and various dairy products: role of technologicalprocesses and potential impacts. Dairy Science & Technology, EDP sciences/Springer, 2015, 95 (6), pp.863-893. ⟨10.1007/s13594-015-0263-0⟩. ⟨hal-01454557⟩
  • Appala Venkata Ramana Murthy, Fanny Guyomarc’h, Gilles Paboeuf, Véronique Vie, Christelle Lopez. Cholesterol strongly affects the organization of lipid monolayers studied as models of the milk fat globule membrane: Condensing effect and change in the lipid domain morphology. Biochimica et Biophysica Acta:Biomembranes, Elsevier, 2015, 1848 (10 Part A), pp.2308-2316. ⟨10.1016/j.bbamem.2015.06.014⟩. ⟨hal-01168335⟩
  • Paulo de Sa Peixoto, Claire Roiland, Daniel Thomas, Valérie Briard-Bion, Rozenn Le Guellec, et al.. Recrystallized S-Layer Protein of a Probiotic Propionibacterium: Structural and Nanomechanical Changes upon Temperature or pH Shifts Probed by Solid-State NMR and AFM.. Langmuir, American Chemical Society, 2015, 31 (1), pp.199-208. ⟨10.1021/la503735z⟩. ⟨hal-01116500⟩
  • Sophie Chever, Fanny Guyomarc'H, Eric Beaucher, Marie-Hélène Famelart. High-protein fat-free acid milk gels: Control of protein composition and heat treatment. International Dairy Journal, Elsevier, 2014, 37, pp.95-103. ⟨10.1016/j.idairyj.2014.02.011⟩. ⟨hal-01209631⟩
  • Fanny Guyomarc'H, Shan Zou, Maohui Chen, Pierre-Emmanuel Milhiet, Cedric Godefroy, et al.. Milk Sphingomyelin Domains in Biomimetic Membranes and the Role of Cholesterol: Morphology and Nanomechanical Properties Investigated Using AFM and Force Spectroscopy. Langmuir, American Chemical Society, 2014, 30 (22), pp.6516-6524. ⟨10.1021/la501640y⟩. ⟨hal-01209643⟩
  • H.A. Nguyen Nguyen, Marie Wong, Fanny Guyomarc'H, Palatasa Havea, Skelte G. Anema. Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gels. International Dairy Journal, Elsevier, 2014, 37 (2), pp.57-63. ⟨10.1016/j.idairyj.2014.03.001⟩. ⟨hal-01209614⟩
  • Robi Andoyo, Fanny Guyomarc'H, Chantal Cauty, Marie-Hélène Famelart. Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation. Food Hydrocolloids, Elsevier, 2014, 37, pp.203-212. ⟨10.1016/j.foodhyd.2013.10.019⟩. ⟨hal-01209518⟩
  • Nguyen H.A. Nguyen, Marie Wong, Palatasa Havea, Fanny Guyomarc'H, Skelte G. Anema. The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent. Food Chemistry, Elsevier, 2013, 138 (2-3), pp.1604-1609. ⟨10.1016/j.foodchem.2012.10.071⟩. ⟨hal-01209400⟩
  • Stéphanie-Marie Deutsch, Sandrine Parayre-Breton, Antoine Bouchoux, Fanny Guyomarc'H, Joëlle Dewulf, et al.. Contribution of surface β-Glucan polysaccharide to physicochemical and immunomodulatory properties of Propionibacterium freudenreichii. Applied and Environmental Microbiology, American Society for Microbiology, 2012, 78 (6), pp.1765-1775. ⟨10.1128/AEM.07027-11⟩. ⟨hal-01209311⟩
  • Mustapha Ouanezar, Fanny Guyomarc'H, Antoine Bouchoux. AFM imaging of milk casein micelles: Evidence for structural rearrangement upon acidification. Langmuir, American Chemical Society, 2012, 28 (11), pp.4915-4919. ⟨10.1021/la3001448⟩. ⟨hal-01209301⟩
  • Nguyen H.A. Nguyen, Marie Wong, Skelte G. Anema, Palatasa Havea, Fanny Guyomarc'H. Effects of adding low levels of a disulfide reducing agent on the disulfide interactions of β-Lactoglobulin and κ-Casein in skim milk. Journal of Agricultural and Food Chemistry, American Chemical Society, 2012, 60 (9), pp.2337-2342. ⟨10.1021/jf205297p⟩. ⟨hal-01209306⟩
  • Nguyen H.A. Nguyen, Skelte G. Anema, Palatasa Havea, Fanny Guyomarc'H, Marie Wong. Effect of adding low levels of β-mercaptoethanol on the disulphide bonds of κ-casein and β-lactoglobulin solutions. International Dairy Journal, Elsevier, 2012, 26, pp.78-82. ⟨10.1016/j.idairyj.2011.12.005⟩. ⟨hal-01209322⟩
  • Marion Morand, Fanny Guyomarc'H, David Legland, Marie-Hélène Famelart. Changing the isoelectric point of the heat-induced whey protein complexes affects the acid gelation of skim milk. International Dairy Journal, Elsevier, 2012, 23 (1), pp.9-17. ⟨10.1016/j.idairyj.2011.10.006⟩. ⟨hal-01189599⟩
  • Marion Morand, Assiba Dekkari, Fanny Guyomarc'H, Marie-Hélène Famelart. Increasing the hydrophobicity of the heat-induced whey protein complexes improves the acid gelation of skim milk. International Dairy Journal, Elsevier, 2012, 25 (2), pp.103-111. ⟨10.1016/j.idairyj.2012.03.002⟩. ⟨hal-01209305⟩
  • Marion Morand, Fanny Guyomarc'H, Stéphane Pezennec, Marie-Hélène Famelart. On how k-casein affects the interactions between the heat-induced whey protein/k-casein complexes and the casein micelles during the acid gelation of skim milk. International Dairy Journal, Elsevier, 2011, 21 (9), pp.670-678. ⟨10.1016/j.idairyj.2011.01.012⟩. ⟨hal-01454176⟩
  • Morand, Guyomarc'H, Famelart. How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk--a review. Dairy Science & Technology, EDP sciences/Springer, 2011, 91 (2), pp.97-126. ⟨10.1007/s13594-011-0013-x⟩. ⟨hal-00930572⟩
  • Marie-Hélène Famelart, Fanny Guyomarc'H, Marion Morand, Bruno Novales. Agrégation protéique et propriétés gélifiantes et moussantes des protéines laitières - Quoi de neuf sur le plan des connaissances ?. Innovations Agronomiques, INRAE, 2011, 13, pp.117-132. ⟨hal-01454173⟩
  • Fanny Guyomarc'H, Frédéric Violleau, Olivier Surel, Marie-Hélène Famelart. Characterization of heat-induced changes in skim milk using asymmetrical flow field-flow fractionation coupled with multiangle laser light scattering. Journal of Agricultural and Food Chemistry, American Chemical Society, 2010, 58 (24), pp.12592-12601. ⟨10.1021/jf102808f⟩. ⟨hal-01454156⟩
  • Laurence Donato, Fanny Guyomarc'H. Formation and properties of the whey protein/$\kappa$-casein complexes in heated skim milk - A review. Dairy Science & Technology, EDP sciences/Springer, 2009, 89 (1), pp.3-29. ⟨hal-00895696⟩
  • Fanny Guyomarc'H, M. Jemin, V. Le Tilly, M.N. Madec, M.H. Famelart. Role of the Heat-Induced Whey Protein/K-Casein Complexes in the Formation of Acid Milk Gels: A Kinetic Study Using Rheology and Confocal Microscopy. J. Agric. Food Chem, 2009, pp.5910-5917. ⟨hal-00494452⟩
  • Marie Renan, Fanny Guyomarc'H, V. Arnoult-Delest, Denis Pâquet, Gérard Brulé, et al.. Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring. International Dairy Journal, Elsevier, 2009, 19, pp.142-148. ⟨10.1016/j.idairyj.2008.09.007⟩. ⟨hal-01454061⟩
  • Fanny Guyomarc'H, Marlène Jemin, Véronique Le Tilly, Marie-Noelle Madec, Marie-Hélène Famelart. Role of the Heat-Induced Whey Protein/kappa-Casein Complexes in the Formation of Acid Milk Gels: A Kinetic Study Using Rheology and Confocal Microscopy. Journal of Agricultural and Food Chemistry, American Chemical Society, 2009, 57, pp.5910-5917. ⟨10.1021/jf804042k⟩. ⟨hal-01454072⟩
  • Fanny Guyomarc'H, Merveille Nono, Taco Nicolaï, Dominique Durand. Heat-induced aggregation of whey proteins in the presence of kappa-casein or sodium caseinate. Food Hydrocolloids, Elsevier, 2009, 23, pp.1103-1110. ⟨10.1016/j.foodhyd.2008.07.001⟩. ⟨hal-01454097⟩
  • Laurence Donato, Fanny Guyomarc'H. Formation and properties of the whey protein/kappa-casein complexes in heated skim milk – A review. Dairy Science & Technology, EDP sciences/Springer, 2009, 89, pp.3-29. ⟨10.1051/dst:2008033⟩. ⟨hal-01454057⟩
  • Marie Renan, Fanny Guyomarc'H, Véronique Arnoult-Delest, Denis Pâquet, Gérard Brulé, et al.. The rebodying of stirred yoghurt : interactions between proteins. Journal of Dairy Research, Cambridge University Press (CUP), 2008, 75, pp.450-456. ⟨10.1017/S002202990800352X⟩. ⟨hal-01454094⟩
  • Fanny Guyomarc'H, Marie Renan, Marc Chatriot, Valérie Gamerre, Marie-Hélène Famelart. Acid gelation properties of heated skim milk as a result of enzymatically induced changes in the micelle/serum distribution of the whey protein/κ-casein aggregates. Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (26), pp.10986-10993. ⟨10.1021/jf0722304⟩. ⟨hal-01454007⟩
  • Laurence Donato, Fanny Guyomarc'H, Sylvie Amiot, Douglas G. Dalgleish. Formation of whey protein/κ-casein complexes in heated milk: Preferential reaction of whey protein with κ-casein in the casein micelles. International Dairy Journal, Elsevier, 2007, 17 (10), pp.1161-1167. ⟨10.1016/j.idairyj.2007.03.011⟩. ⟨hal-01453990⟩
  • Fanny Guyomarc'H, Orlane Mahieux, Marie Renan, Marc Chatriot, Valérie Gamerre, et al.. Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH-conditions. Lait, Elsevier, 2007, 87, pp.119-137. ⟨10.1051/lait:2007003⟩. ⟨hal-01454025⟩
  • Marie Renan, Fanny Guyomarc'H, Marc Chatriot, Valérie Gamerre, Marie-Hélène Famelart. Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/κ -casein aggregates. Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55, pp.6736-6745. ⟨10.1021/jf0705771⟩. ⟨hal-01454014⟩
  • Fanny Guyomarc'H, Orlane Mahieux, Marie Renan, Marc Chatriot, Valérie Gamerre, et al.. Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH conditions. Le Lait, INRA Editions, 2007, 87 (2), pp.119-137. ⟨hal-00895639⟩
  • Fanny Guyomarc'H. Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review. Le Lait, INRA Editions, 2006, 86 (1), pp.1-20. ⟨hal-00895574⟩
  • Daniel Mollé, Karine Jean, Fanny Guyomarc'H. Chymosin sensitivity of the heat-induced serum protein aggregates isolated from skim milk. International Dairy Journal, Elsevier, 2006, 16 (12), pp.1435-1441. ⟨10.1016/j.idairyj.2005.11.013⟩. ⟨hal-01453947⟩
  • Karine Jean, Marie Renan, Marie-Hélène Famelart, Fanny Guyomarc'H. Structure and surface properties of the serum heat-induced protein aggregates isolated from heated skim milk. International Dairy Journal, Elsevier, 2006, 16 (4), pp.303-315. ⟨10.1016/j.idairyj.2005.04.001⟩. ⟨hal-01453981⟩
  • Marie Renan, Omar Mekmene, Marie-Hélène Famelart, Fanny Guyomarc'H, Véronique Arnoult-Delest, et al.. pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2. Journal of Dairy Research, Cambridge University Press (CUP), 2006, 73 (1), pp.79-86. ⟨10.1017/S0022029905001627⟩. ⟨hal-01453909⟩
  • Fanny Guyomarc'H. Formation of heat-induced protein aggregates in milk as a means to recover the whey protein fraction in cheese manufacture, and potential of heat-treating milk at alkaline pH values in order to keep its rennet coagulation properties. A review. Lait, Elsevier, 2006, 86 (1), pp.1-20. ⟨10.1051/lait:2005046⟩. ⟨hal-01453945⟩
  • Olivia Ménard, Bénédicte Camier, Fanny Guyomarc'H. Effect of heat treatment at alkaline pH on the rennet coagulation properties of skim milk. Le Lait, INRA Editions, 2005, 85 (6), pp.515-526. ⟨hal-00895565⟩
  • Fanny Guyomarc'H, Andrew J R Law, Douglas G Dalgleish. Formation of soluble and micelle-bound protein aggregates in heated milk. Journal of Agricultural and Food Chemistry, American Chemical Society, 2003. ⟨hal-00294392⟩