Fanny Guyomarc'h

Documents

Identifiants chercheurs

fanny-guyomarch
0000-0002-4481-5610
IdRef : 125980086

Présentation

Publications

	Capitaliser sur les fermentations laitières pour proposer des alliances innovantes de lait et de légumineuses Valérie Gagnaire , Fanny Guyomarc'H Industries Alimentaires et Agricoles, 2023, 83, pp.34-38 Article dans une revue hal-04029897v1
	Attitudes and beliefs of French consumers towards innovative food products that mix dairy and plant-based components Valentin Drigon , Lena Nicolle , Fanny Guyomarc'H , Valérie Gagnaire , Gaëlle Arvisenet International Journal of Gastronomy and Food Science, 2023, 32, pp.100725. ⟨10.1016/j.ijgfs.2023.100725⟩ Article dans une revue hal-04083224v1
	The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk Gwénaël Jan , Florian Tarnaud , Fillipe Rosa Do Carmo , Nassima Illikoud , Fanny Canon Food Microbiology, 2022, 106, pp.104042. ⟨10.1016/j.fm.2022.104042⟩ Article dans une revue hal-03654128v1
	Data from a proteomic comparative analysis highlight differential adaptation of Lactobacillus delbrueckii subsp. bulgaricus to cow milk versus to soy milk environments Gwénaël Jan , Florian Tarnaud , Fillipe Luiz Rosa Do Carmo , Nassima Illikoud , Fanny Canon Data in Brief, 2022, 45, pp.108653. ⟨10.1016/j.dib.2022.108653⟩ Article dans une revue hal-03822271v1
	Atomic force microscopy to assess the mechanical properties of individual casein micelles Julien Bauland , Antoine Bouchoux , Thomas Croguennec , Marie-Hélène Famelart , Fanny Guyomarc'H Food Hydrocolloids, 2022, 128, pp.107577. ⟨10.1016/j.foodhyd.2022.107577⟩ Article dans une revue hal-03622993v1
	Combining plant and dairy proteins in food colloid design Emma B A Hinderink , Adeline Boire , Denis Renard , Alain Riaublanc , Leonard M C Sagis Current Opinion in Colloid & Interface Science, 2021, 56, pp.101507. ⟨10.1016/j.cocis.2021.101507⟩ Article dans une revue hal-03394364v1
	Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits Fanny Guyomarc'H , Gaëlle Arvisenet , Said Bouhallab , Fanny Canon , Stéphanie-Marie Deutsch Trends in Food Science and Technology, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩ Article dans une revue hal-03099687v1
	Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow’s Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome Florian Tarnaud , Floriane Gaucher , Fillipe Luiz Rosa Do Carmo , Nassima Illikoud , Julien Jardin Frontiers in Microbiology, 2020, 11, ⟨10.3389/fmicb.2020.549027⟩ Article dans une revue hal-03033520v1
	The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy Sameh Obeid , Fanny Guyomarc'H , Gaëlle Tanguy-Sai , Nadine Leconte , Florence Rousseau Food Research International, 2020, 129, pp.108847. ⟨10.1016/j.foodres.2019.108847⟩ Article dans une revue hal-02405809v1
	Atomic force microscopy of food assembly: Structural and mechanical insights at the nanoscale and potential opportunities from other fields Sameh Obeid , Fanny Guyomarc'H Food Bioscience, 2020, 36, pp.100654. ⟨10.1016/j.fbio.2020.100654⟩ Article dans une revue hal-02617534v1
	Surface properties associated with the production of polysaccharides in the food bacteria Propionibacterium freudenreichii Fanny Guyomarc'H , Gregory Francius , Sandrine Parayre , Marie-Noelle Madec , Stéphanie-Marie Deutsch Food Microbiology, 2020, 92, pp.103579. ⟨10.1016/j.fm.2020.103579⟩ Article dans une revue hal-02911595v1
	The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy Sameh Obeid , Fanny Guyomarc'H , Gregory Francius , Herve Guillemin , Xiaoxi Wu Colloids and Surfaces B: Biointerfaces, 2019, 182, pp.110363. ⟨10.1016/j.colsurfb.2019.110363⟩ Article dans une revue hal-02215870v1
	Development of an aqueous two-phase emulsion using hydrophobized whey proteins and erythritol Ashkan Madadlou , Arnaud Saint-Jalmes , Fanny Guyomarc'H , Juliane Floury , Didier Dupont Food Hydrocolloids, 2019, 93, pp.351-360. ⟨10.1016/j.foodhyd.2019.02.031⟩ Article dans une revue hal-02024885v1
	The phase and charge of milk polar lipid membrane bilayers govern their selective interactions with proteins as demonstrated with casein micelles Sameh Obeid , Fanny Guyomarc'H , Elisabeth David Briand , Frederic Gaucheron , Alain Riaublanc Journal of Colloid and Interface Science, 2019, 534, pp.279-290. ⟨10.1016/j.jcis.2018.09.033⟩ Article dans une revue hal-01887283v1
	Young modulus of supported lipid membranes containing milk sphingomyelin in the gel, fluid or liquid ordered phase, determined using AFM force spectroscopy Fanny Guyomarc'H , Oumaima Et Thakafy , Christelle Lopez Biochimica et Biophysica Acta:Biomembranes, 2019, 1861, pp.1523-1532. ⟨10.1016/j.bbamem.2019.07.005⟩ Article dans une revue hal-02198128v1
	Unraveling the Complexity of Milk Fat Globules to Tailor Bioinspired Emulsions Providing Health Benefits: The Key Role Played by the Biological Membrane Christelle Lopez , Chantal Cauty , Fanny Guyomarc'H European Journal of Lipid Science and Technology, 2019, 121 (1), pp.1800201. ⟨10.1002/ejlt.201800201⟩ Article dans une revue hal-01966246v1
	Casein interaction with lipid membranes: Are the phase state or charge density of the phospholipids affecting protein adsorption? Adrian Crespo-Villanueva , Berta Gumi-Audenis , Fausto Sanz , Franck Artzner , Cristelle Mériadec Biochimica et Biophysica Acta:Biomembranes, 2018, 1860 (12), pp.2588-2598. ⟨10.1016/j.bbamem.2018.09.016⟩ Article dans une revue hal-01892948v1
	Palmitoyl ceramide promotes milk sphingomyelin gel phase domains formation and affects the mechanical properties of the fluid phase in milk-SM/DOPC supported membranes Venkata Ramana Murthy Appala , Fanny Guyomarc'H , Christelle Lopez Biochimica et Biophysica Acta:Biomembranes, 2018, 1860 (3), pp.635-644. ⟨10.1016/j.bbamem.2017.12.005⟩ Article dans une revue hal-01686867v1
	Lipid domains in the milk fat globule membrane: Dynamics investigated in situ in milk in relation to temperature and time Oumaima Et Thakafy , Fanny Guyomarc'H , Christelle Lopez Food Chemistry, 2017, 220, pp.352-361. ⟨10.1016/j.foodchem.2016.10.017⟩ Article dans une revue hal-01397459v1
	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 Oumaima Et Thakafy , Nicolas Delorme , Fanny Guyomarc'H , Christelle Lopez Chemistry and Physics of Lipids, 2017, 210, ⟨10.1016/j.chemphyslip.2017.11.014⟩ Article dans une revue hal-01686868v1
	Mechanical properties of membranes composed of gel-phase or fluid-phase phospholipids probed on liposomes by atomic force spectroscopy Oumaima Et Thakafy , N. Delorme , Cedric Gaillard , Cristelle Mériadec , Franck Artzner Langmuir, 2017, 33 (21), pp.5117-5126. ⟨10.1021/acs.langmuir.7b00363⟩ Article dans une revue hal-01529481v1
	Gel-gel phase separation within milk sphingomyelin domains revealed at the nanoscale using atomic force microscopy Fanny Guyomarc'H , Maohui Chen , Oumaima Et Thakafy , Shan Zou , Christelle Lopez Biochimica et Biophysica Acta:Biomembranes, 2017, 1859, pp.949-958. ⟨10.1016/j.bbamem.2017.02.010⟩ Article dans une revue hal-01495395v1
	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 Appala Venkata Ramana Appala , Fanny Guyomarc'H , Christelle Lopez Biochimica et Biophysica Acta:Biomembranes, 2016, 1858 (9), pp.2181-2190. ⟨10.1016/j.bbamem.2016.06.020⟩ Article dans une revue hal-01454633v1
	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 Appala Venkata Ramana Appala , Fanny Guyomarc'H , Christelle Lopez Langmuir, 2016, 32 (26), pp.6757-6765 Article dans une revue hal-01454623v1
	Acid gelation of whey protein microbeads of different sizes Robi Andoyo , Fanny Guyomarc'H , Marie-Hélène Famelart Dairy Science & Technology, 2016, 96 (2), pp.213-225. ⟨10.1007/s13594-015-0260-3⟩ Article dans une revue hal-01454591v1
	Adsorption of gastric lipase onto multicomponent model lipid monolayers with phase separation Claire Bourlieu , Gilles Paboeuf , Sophie Chever , Stephane Pezennec , Jean-François Cavalier Colloids and Surfaces B: Biointerfaces, 2016, 143, pp.97-106. ⟨10.1016/j.colsurfb.2016.03.032⟩ Article dans une revue hal-01301356v1
	Current ways to modify the structure of whey proteins for specific functionalities—a review Fanny Guyomarc'H , Marie-Hélène Famelart , Gwenaele Henry , Muhammad Gulzar , Joelle Léonil Dairy Science & Technology, 2015, 95 (6), ⟨10.1007/s13594-014-0190-5⟩ Article dans une revue hal-01209713v1
	Spatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanisms Robi Andoyo , Fanny Guyomarc'H , Agnès Burel , Marie-Hélène Famelart Food Hydrocolloids, 2015, 51, pp.118-128. ⟨10.1016/j.foodhyd.2015.04.031⟩ Article dans une revue hal-01209825v1
	Recrystallized S-Layer Protein of a Probiotic Propionibacterium: Structural and Nanomechanical Changes upon Temperature or pH Shifts Probed by Solid-State NMR and AFM. Paulo de Sa Peixoto , Claire Roiland , Daniel Thomas , Valérie Briard-Bion , Rozenn Le Guellec Langmuir, 2015, 31 (1), pp.199-208. ⟨10.1021/la503735z⟩ Article dans une revue hal-01116500v1
	Ion Exchange Chromatography with conductivity detection compared to spectrophotometry to assay phosphate in milk and milk products Amina Setiawati , Fanny Guyomarc'H , Eric Beaucher , Frederic Gaucheron Jurnal Teknologi Dan Industri Pangan, 2015, 26 (1), pp.115-123. ⟨10.6066/jtip.2015.26.1.115⟩ Article dans une revue hal-01229562v1
	The effect of the addition of thiol reagents to heated milk on protein interactions and acid gelation properties H.A. Nguyen Nguyen , Skelte G. Anema , Fanny Guyomarc'H , Marie Wong , Palatasa Havea International Dairy Journal, 2015, 42, pp.42-50. ⟨10.1016/j.idairyj.2014.10.005⟩ Article dans une revue hal-01123274v1
	Organization of lipids in milks, infant milk formulas and various dairy products: role of technologicalprocesses and potential impacts Christelle Lopez , Chantal Cauty , Fanny Guyomarc'H Dairy Science & Technology, 2015, 95 (6), pp.863-893. ⟨10.1007/s13594-015-0263-0⟩ Article dans une revue hal-01454557v1
	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 Appala Venkata Ramana Murthy , Fanny Guyomarc'H , Gilles Paboeuf , Véronique Vie , Christelle Lopez Biochimica et Biophysica Acta:Biomembranes, 2015, 1848 (10 Part A), pp.2308-2316. ⟨10.1016/j.bbamem.2015.06.014⟩ Article dans une revue hal-01168335v1
	AFM study of casein micelles cross-linked by genipin: effects of acid pH and citrate Naaman Francisco Nogueira Silva , Asma Bahri , Fanny Guyomarc'H , Eric Beaucher , Frederic Gaucheron Dairy Science & Technology, 2015, 95 (1), pp.75-86. ⟨10.1007/s13594-014-0199-9⟩ Article dans une revue hal-01123275v2
	Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gels H.A. Nguyen Nguyen , Marie Wong , Fanny Guyomarc'H , Palatasa Havea , Skelte G. Anema International Dairy Journal, 2014, 37 (2), pp.57-63. ⟨10.1016/j.idairyj.2014.03.001⟩ Article dans une revue hal-01209614v1
	Milk Sphingomyelin Domains in Biomimetic Membranes and the Role of Cholesterol: Morphology and Nanomechanical Properties Investigated Using AFM and Force Spectroscopy Fanny Guyomarc'H , Shan Zou , Maohui Chen , Pierre-Emmanuel Milhiet , Cedric Godefroy Langmuir, 2014, 30 (22), pp.6516-6524. ⟨10.1021/la501640y⟩ Article dans une revue hal-01209643v1
	Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation Robi Andoyo , Fanny Guyomarc'H , Chantal Cauty , Marie-Hélène Famelart Food Hydrocolloids, 2014, 37, pp.203-212. ⟨10.1016/j.foodhyd.2013.10.019⟩ Article dans une revue hal-01209518v1
	High-protein fat-free acid milk gels: Control of protein composition and heat treatment Sophie Chever , Fanny Guyomarc'H , Eric Beaucher , Marie-Hélène Famelart International Dairy Journal, 2014, 37, pp.95-103. ⟨10.1016/j.idairyj.2014.02.011⟩ Article dans une revue hal-01209631v1
	The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent Nguyen H.A. Nguyen , Marie Wong , Palatasa Havea , Fanny Guyomarc'H , Skelte G. Anema Food Chemistry, 2013, 138 (2-3), pp.1604-1609. ⟨10.1016/j.foodchem.2012.10.071⟩ Article dans une revue hal-01209400v1
	Increasing the hydrophobicity of the heat-induced whey protein complexes improves the acid gelation of skim milk Marion Morand , Assiba Dekkari , Fanny Guyomarc'H , Marie-Hélène Famelart International Dairy Journal, 2012, 25 (2), pp.103-111. ⟨10.1016/j.idairyj.2012.03.002⟩ Article dans une revue hal-01209305v1
	AFM imaging of milk casein micelles: Evidence for structural rearrangement upon acidification Mustapha Ouanezar , Fanny Guyomarc'H , Antoine Bouchoux Langmuir, 2012, 28 (11), pp.4915-4919. ⟨10.1021/la3001448⟩ Article dans une revue hal-01209301v1
	Effects of adding low levels of a disulfide reducing agent on the disulfide interactions of β-Lactoglobulin and κ-Casein in skim milk Nguyen H.A. Nguyen , Marie Wong , Skelte G. Anema , Palatasa Havea , Fanny Guyomarc'H Journal of Agricultural and Food Chemistry, 2012, 60 (9), pp.2337-2342. ⟨10.1021/jf205297p⟩ Article dans une revue hal-01209306v1
	Contribution of surface β-Glucan polysaccharide to physicochemical and immunomodulatory properties of Propionibacterium freudenreichii Stéphanie-Marie Deutsch , Sandrine Parayre-Breton , Antoine Bouchoux , Fanny Guyomarc'H , Joëlle Dewulf Applied and Environmental Microbiology, 2012, 78 (6), pp.1765-1775. ⟨10.1128/AEM.07027-11⟩ Article dans une revue hal-01209311v1
	Changing the isoelectric point of the heat-induced whey protein complexes affects the acid gelation of skim milk Marion Morand , Fanny Guyomarc'H , David Legland , Marie-Hélène Famelart International Dairy Journal, 2012, 23 (1), pp.9-17. ⟨10.1016/j.idairyj.2011.10.006⟩ Article dans une revue hal-01189599v1
	Effect of adding low levels of β-mercaptoethanol on the disulphide bonds of κ-casein and β-lactoglobulin solutions Nguyen H.A. Nguyen , Skelte G. Anema , Palatasa Havea , Fanny Guyomarc'H , Marie Wong International Dairy Journal, 2012, 26, pp.78-82. ⟨10.1016/j.idairyj.2011.12.005⟩ Article dans une revue hal-01209322v1
	How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk--a review Morand , Fanny Guyomarc'H , Marie-Hélène Famelart Dairy Science & Technology, 2011, 91 (2), pp.97-126. ⟨10.1007/s13594-011-0013-x⟩ Article dans une revue hal-00930572v1
	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 Marion Morand , Fanny Guyomarc'H , Stéphane Pezennec , Marie-Hélène Famelart International Dairy Journal, 2011, 21 (9), pp.670-678. ⟨10.1016/j.idairyj.2011.01.012⟩ Article dans une revue hal-01454176v1
	Agrégation protéique et propriétés gélifiantes et moussantes des protéines laitières - Quoi de neuf sur le plan des connaissances ? Marie-Hélène Famelart , Fanny Guyomarc'H , Marion Morand , Bruno Novales Innovations Agronomiques, 2011, 13, pp.117-132 Article dans une revue hal-01454173v1
	Characterization of heat-induced changes in skim milk using asymmetrical flow field-flow fractionation coupled with multiangle laser light scattering Fanny Guyomarc'H , Frédéric Violleau , Olivier Surel , Marie-Hélène Famelart Journal of Agricultural and Food Chemistry, 2010, 58 (24), pp.12592-12601. ⟨10.1021/jf102808f⟩ Article dans une revue hal-01454156v1
	Formation and properties of the whey protein/$\kappa$-casein complexes in heated skim milk - A review Laurence Donato , Fanny Guyomarc'H Dairy Science & Technology, 2009, 89 (1), pp.3-29 Article dans une revue hal-00895696v1
	Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring Marie Renan , Fanny Guyomarc'H , V. Arnoult-Delest , Denis Pâquet , Gérard Brulé International Dairy Journal, 2009, 19, pp.142-148. ⟨10.1016/j.idairyj.2008.09.007⟩ Article dans une revue hal-01454061v1
	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 Fanny Guyomarc'H , Marlène Jemin , Véronique Le Tilly , Marie-Noelle Madec , Marie-Hélène Famelart Journal of Agricultural and Food Chemistry, 2009, 57, pp.5910-5917. ⟨10.1021/jf804042k⟩ Article dans une revue hal-01454072v1
	Formation and properties of the whey protein/kappa-casein complexes in heated skim milk – A review Laurence Donato , Fanny Guyomarc'H Dairy Science & Technology, 2009, 89, pp.3-29. ⟨10.1051/dst:2008033⟩ Article dans une revue hal-01454057v1
	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 Fanny Guyomarc'H , M. Jemin , V. Le Tilly , M.N. Madec , Marie-Hélène Famelart Journal of Agricultural and Food Chemistry, 2009, 57, pp.5910-5917 Article dans une revue hal-00494452v1
	Heat-induced aggregation of whey proteins in the presence of kappa-casein or sodium caseinate Fanny Guyomarc'H , Merveille Nono , Taco Nicolaï , Dominique Durand Food Hydrocolloids, 2009, 23, pp.1103-1110. ⟨10.1016/j.foodhyd.2008.07.001⟩ Article dans une revue hal-01454097v1
	The rebodying of stirred yoghurt : interactions between proteins Marie Renan , Fanny Guyomarc'H , Véronique Arnoult-Delest , Denis Pâquet , Gérard Brulé Journal of Dairy Research, 2008, 75, pp.450-456. ⟨10.1017/S002202990800352X⟩ Article dans une revue hal-01454094v1
	Formation of whey protein/κ-casein complexes in heated milk: Preferential reaction of whey protein with κ-casein in the casein micelles Laurence Donato , Fanny Guyomarc'H , Sylvie Amiot , Douglas G. Dalgleish International Dairy Journal, 2007, 17 (10), pp.1161-1167. ⟨10.1016/j.idairyj.2007.03.011⟩ Article dans une revue hal-01453990v1
	Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH conditions Fanny Guyomarc'H , Orlane Mahieux , Marie Renan , Marc Chatriot , Valérie Gamerre Le Lait, 2007, 87 (2), pp.119-137 Article dans une revue hal-00895639v1
	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 Fanny Guyomarc'H , Marie Renan , Marc Chatriot , Valérie Gamerre , Marie-Hélène Famelart Journal of Agricultural and Food Chemistry, 2007, 55 (26), pp.10986-10993. ⟨10.1021/jf0722304⟩ Article dans une revue hal-01454007v1
	Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/κ -casein aggregates Marie Renan , Fanny Guyomarc'H , Marc Chatriot , Valérie Gamerre , Marie-Hélène Famelart Journal of Agricultural and Food Chemistry, 2007, 55, pp.6736-6745. ⟨10.1021/jf0705771⟩ Article dans une revue hal-01454014v1
	Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH-conditions Fanny Guyomarc'H , Orlane Mahieux , Marie Renan , Marc Chatriot , Valérie Gamerre Lait, 2007, 87, pp.119-137. ⟨10.1051/lait:2007003⟩ Article dans une revue hal-01454025v1
	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 Fanny Guyomarc'H Lait, 2006, 86 (1), pp.1-20. ⟨10.1051/lait:2005046⟩ Article dans une revue hal-01453945v1
	Chymosin sensitivity of the heat-induced serum protein aggregates isolated from skim milk Daniel Mollé , Karine Jean , Fanny Guyomarc'H International Dairy Journal, 2006, 16 (12), pp.1435-1441. ⟨10.1016/j.idairyj.2005.11.013⟩ Article dans une revue hal-01453947v1
	Structure and surface properties of the serum heat-induced protein aggregates isolated from heated skim milk Karine Jean , Marie Renan , Marie-Hélène Famelart , Fanny Guyomarc'H International Dairy Journal, 2006, 16 (4), pp.303-315. ⟨10.1016/j.idairyj.2005.04.001⟩ Article dans une revue hal-01453981v1
	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 Fanny Guyomarc'H Le Lait, 2006, 86 (1), pp.1-20 Article dans une revue hal-00895574v1
	pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2 Marie Renan , Omar Mekmene , Marie-Hélène Famelart , Fanny Guyomarc'H , Véronique Arnoult-Delest Journal of Dairy Research, 2006, 73 (1), pp.79-86. ⟨10.1017/S0022029905001627⟩ Article dans une revue hal-01453909v1
	Effect of heat treatment at alkaline pH on the rennet coagulation properties of skim milk Olivia Ménard , Bénédicte Camier , Fanny Guyomarc'H Le Lait, 2005, 85 (6), pp.515-526 Article dans une revue hal-00895565v1
	Formation of soluble and micelle-bound protein aggregates in heated milk Fanny Guyomarc'H , Andrew J R Law , Douglas G Dalgleish Journal of Agricultural and Food Chemistry, 2003 Article dans une revue hal-00294392v1

	Fermented dairy and legume-based food products: from smart design of lactic acid bacteria to innovative products Valérie Gagnaire , Fanny Guyomarc'H , Gwénaël Jan , Anne Thierry The 10th Beneficial Microbes Conference, Nov 2023, Amsterdam, Netherlands Communication dans un congrès hal-04302538v1
	Innovation in mixed egg-plant foods for environmental and health benefits Valérie Lechevalier-Datin , Valérie Gagnaire , Fanny Guyomarc'H XIXth European Symposium on the Quality of Eggs and Egg Products, WPSA, Sep 2023, Cracovie, Poland Communication dans un congrès hal-04213829v1
	Do probiotic dairy starters adapt to vegetable milks? Nassima Illikoud , Florian Tarnaud , Floriane Gaucher , Fillipe Luiz Rosa Do Carmo , Julien Jardin Colloque du Club des Bactéries Lactiques 23ème édition, INRAE, UMR STLO, Jun 2022, Rennes, France Communication dans un congrès hal-03689658v1
	Rheological properties of the enzymatic casein gel: dependence with the ion distribution in casein micelles Julien Bauland , Marie-Hélène Famelart , Fanny Guyomarc'H , Antoine Bouchoux , Thomas Croguennec Journées Plénières du GDR SLAMM (Solliciter LA Matière Molle), CNRS. INRAE, Nov 2021, Biarritz, France Communication dans un congrès hal-03428277v1
	Milk, egg and vegetable combinations for a smart food design to promote environmental sensorial health and safety benefits Valérie Gagnaire , Fanny Guyomarc'H STLOpendays, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Mar 2019, Rennes, France Communication dans un congrès hal-02097210v1
	Are the phase state or charge density of the phospholipids affecting protein adsorption onto the membrane? Adrian Crespo-Villanueva , Berta Gumi-Audenis , Fausto Sanz , Christelle Lopez , Marina I Giannotti 7.International Colloids Conference, Jun 2017, Sitges, Spain Communication dans un congrès hal-01537762v1
	New insight on the formation of whey protein microbeads by a microfluidic system Robi Andoyo , Fanny Guyomarc'H , Hervé Tabuteau , Marie-Hélène Famelart 1. International Conference and exhibition on powder tecchnology INDONESIA (ICePTi) 2017, Aug 2017, Bandung, Indonesia. pp.030022, ⟨10.1063/1.5021215⟩ Communication dans un congrès hal-01709342v1
	Sphingomyelin-rich domains in bilayer models of the milk fat globule membrane: temperature governs structural and mechanical heterogeneity. Fanny Guyomarc'H , Venkata Ramana Murthy Appala , Christelle Lopez AFM BioMed Conference Porto 2016, Apr 2016, Porto, Portugal Communication dans un congrès hal-01304531v1
	Formation, structures and properties of whey protein aggregates Marie-Hélène Famelart , Thomas Croguennec , Fanny Guyomarc'H , Said Bouhallab Séminaire Nutrition Infantile, Spectralys Innovation, Jun 2015, Paris, France Communication dans un congrès hal-01209823v1
	Mechanism of adsorption of gastric lipase in model membranes of milk fat globules Véronique Vié , Gilles Paboeuf , Jean-François Cavalier , Fanny Guyomarc'H , Amélie Deglaire 13. Euro Fed Lipid Congress "Fats, Oils and Lipids: New Challenges in Technology, Quality Control and Health", Sep 2015, Florence, Italy Communication dans un congrès hal-01209882v1
	Formation, structure and properties of whey protein aggregates Marie-Hélène Famelart , Said Bouhallab , Thomas Croguennec , Fanny Guyomarc'H 2.international Conference on Sustainable Agriculture and Food Security - A comprehensive approach, Oct 2015, Jatinangor, Indonesia Communication dans un congrès hal-02740966v1
	Preparation, Characterization and Stability of Nanogels Made with Reticulated Casein Micelles Naaman Nogueira-Silva , A. Barhi , Arnaud Saint-Jalmes , Fanny Guyomarc'H , Eric Beaucher International symposium on microstructure of dairy products, Mar 2014, melbourne, Australia Communication dans un congrès hal-00986538v1
	Formation, structure et propriétés des agrégats de protéines Marie-Hélène Famelart , Said Bouhallab , Fanny Guyomarc'H , Thomas Croguennec Workshop "structurationdes gels laitiers : addition d'(exo)polysaccharides, proteines d'origine végétale,..", Apr 2014, Paris, France Communication dans un congrès hal-02215950v1
	La structure des yaourts : des mélanges modèles pour révéler les rôles respectifs des particules de protéines sériques et des micelles de caséine Marie-Hélène Famelart , Robi Andoyo , Chantal Cauty , Fanny Guyomarc'H 48ème Congrès du GFR 2013 – session Rhéométrie & caractérisation, Oct 2013, Nantes, France Communication dans un congrès hal-01209506v1
	High-resolution imaging of milk casein micelles Mustapha Ouanezar , Fanny Guyomarc'H , Antoine Bouchoux AFM BIOMED Conference, Aug 2011, Paris, France Communication dans un congrès hal-01454240v1
	Ingénierie des nanostructures protéiques et propriétés rhéologiques des gels acides de lait Marion Morand , Fanny Guyomarc'H , Marie-Hélène Famelart 45 iéme colloque du GFR Rhéologie des matériaux nanostructurés, Nov 2010, Lyon, France Communication dans un congrès hal-01454241v1
	On how heat-induced whey protein/κ-casein complexes affect interactions during the acid gelation of milk Marion Morand , Fanny Guyomarc'H , Stéphane Pezennec , Marie-Hélène Famelart IDF Dairy Science and Technology Week 2010 - IDF Symposium on Science and Technology of Fermented Milk, Jun 2010, Tromsö, Norway Communication dans un congrès hal-01454243v1
	Designing the heat-induced whey protein complexes: a key to engineer the interactions in acid milk gels Marion Morand , Fanny Guyomarc'H , Marie-Hélène Famelart IDF World Dairy Summit, Nov 2010, Auckland, New Zealand Communication dans un congrès hal-01454242v1
	Effect of heat treatment on the formation of acid milk gel: a kinetic study using rheology and confocal microscopy Fanny Guyomarc'H , M. Jemin , V. Le Tilly , M.N. Madec , Marie-Hélène Famelart The International Symposium on Food Rheology and Structure-ISFRS 2009-Zurich, Jun 2009, Switzerland Communication dans un congrès hal-00495831v1
	Effect of heat treatment on the formation of acid milk gel: a kinetic study using rheology and confocal microscopy Fanny Guyomarc'H , Marlène Jemin , Marie-Noelle Madec , Marie-Hélène Famelart , Véronique Le Tilly 5. International Symposium on Food Rheology and Structure, ISFRS 2009, Jun 2009, Zurick, Switzerland Communication dans un congrès hal-02215935v1

Fanny Guyomarc'h

Présentation

Publications

Capitaliser sur les fermentations laitières pour proposer des alliances innovantes de lait et de légumineuses

Attitudes and beliefs of French consumers towards innovative food products that mix dairy and plant-based components

The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk

Data from a proteomic comparative analysis highlight differential adaptation of Lactobacillus delbrueckii subsp. bulgaricus to cow milk versus to soy milk environments

Atomic force microscopy to assess the mechanical properties of individual casein micelles

Combining plant and dairy proteins in food colloid design

Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits

Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow’s Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome

The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy

Atomic force microscopy of food assembly: Structural and mechanical insights at the nanoscale and potential opportunities from other fields

Surface properties associated with the production of polysaccharides in the food bacteria Propionibacterium freudenreichii

The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy

Development of an aqueous two-phase emulsion using hydrophobized whey proteins and erythritol

The phase and charge of milk polar lipid membrane bilayers govern their selective interactions with proteins as demonstrated with casein micelles

Young modulus of supported lipid membranes containing milk sphingomyelin in the gel, fluid or liquid ordered phase, determined using AFM force spectroscopy

Unraveling the Complexity of Milk Fat Globules to Tailor Bioinspired Emulsions Providing Health Benefits: The Key Role Played by the Biological Membrane

Casein interaction with lipid membranes: Are the phase state or charge density of the phospholipids affecting protein adsorption?

Palmitoyl ceramide promotes milk sphingomyelin gel phase domains formation and affects the mechanical properties of the fluid phase in milk-SM/DOPC supported membranes

Lipid domains in the milk fat globule membrane: Dynamics investigated in situ in milk in relation to temperature and time

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

Mechanical properties of membranes composed of gel-phase or fluid-phase phospholipids probed on liposomes by atomic force spectroscopy

Gel-gel phase separation within milk sphingomyelin domains revealed at the nanoscale using atomic force microscopy

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

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

Acid gelation of whey protein microbeads of different sizes

Adsorption of gastric lipase onto multicomponent model lipid monolayers with phase separation

Current ways to modify the structure of whey proteins for specific functionalities—a review

Spatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanisms

Recrystallized S-Layer Protein of a Probiotic Propionibacterium: Structural and Nanomechanical Changes upon Temperature or pH Shifts Probed by Solid-State NMR and AFM.

Ion Exchange Chromatography with conductivity detection compared to spectrophotometry to assay phosphate in milk and milk products

The effect of the addition of thiol reagents to heated milk on protein interactions and acid gelation properties

Organization of lipids in milks, infant milk formulas and various dairy products: role of technologicalprocesses and potential impacts

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

AFM study of casein micelles cross-linked by genipin: effects of acid pH and citrate

Effects of non-covalent interactions between the milk proteins on the rheological properties of acid gels

Milk Sphingomyelin Domains in Biomimetic Membranes and the Role of Cholesterol: Morphology and Nanomechanical Properties Investigated Using AFM and Force Spectroscopy

Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation

High-protein fat-free acid milk gels: Control of protein composition and heat treatment

The protein interactions and rheological properties of skim milk heated in the presence of low levels of reducing agent

Increasing the hydrophobicity of the heat-induced whey protein complexes improves the acid gelation of skim milk

AFM imaging of milk casein micelles: Evidence for structural rearrangement upon acidification

Effects of adding low levels of a disulfide reducing agent on the disulfide interactions of β-Lactoglobulin and κ-Casein in skim milk

Contribution of surface β-Glucan polysaccharide to physicochemical and immunomodulatory properties of Propionibacterium freudenreichii

Changing the isoelectric point of the heat-induced whey protein complexes affects the acid gelation of skim milk

Effect of adding low levels of β-mercaptoethanol on the disulphide bonds of κ-casein and β-lactoglobulin solutions

How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk--a review

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

Agrégation protéique et propriétés gélifiantes et moussantes des protéines laitières - Quoi de neuf sur le plan des connaissances ?

Characterization of heat-induced changes in skim milk using asymmetrical flow field-flow fractionation coupled with multiangle laser light scattering

Formation and properties of the whey protein/$\kappa$-casein complexes in heated skim milk - A review

Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring

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

Formation and properties of the whey protein/kappa-casein complexes in heated skim milk – A review

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

Heat-induced aggregation of whey proteins in the presence of kappa-casein or sodium caseinate

The rebodying of stirred yoghurt : interactions between proteins

Formation of whey protein/κ-casein complexes in heated milk: Preferential reaction of whey protein with κ-casein in the casein micelles

Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH conditions

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

Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/κ -casein aggregates

Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH-conditions

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

Chymosin sensitivity of the heat-induced serum protein aggregates isolated from skim milk

Structure and surface properties of the serum heat-induced protein aggregates isolated from heated skim milk

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

pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2

Effect of heat treatment at alkaline pH on the rennet coagulation properties of skim milk

Formation of soluble and micelle-bound protein aggregates in heated milk

Fermented dairy and legume-based food products: from smart design of lactic acid bacteria to innovative products

Innovation in mixed egg-plant foods for environmental and health benefits

Do probiotic dairy starters adapt to vegetable milks?

Rheological properties of the enzymatic casein gel: dependence with the ion distribution in casein micelles

Milk, egg and vegetable combinations for a smart food design to promote environmental sensorial health and safety benefits

Are the phase state or charge density of the phospholipids affecting protein adsorption onto the membrane?

New insight on the formation of whey protein microbeads by a microfluidic system

Sphingomyelin-rich domains in bilayer models of the milk fat globule membrane: temperature governs structural and mechanical heterogeneity.

Formation, structures and properties of whey protein aggregates