CV Accueil - Archive ouverte HAL

	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
	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
	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
	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
	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
	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
	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
	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
	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
	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
	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
	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
	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
	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
	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
	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
	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
	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
	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
	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

	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
	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
	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
	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
	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
	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

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

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

Acid gelation of whey protein microbeads of different sizes

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

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

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

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

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

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

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 ?

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

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

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

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

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

The rebodying of stirred yoghurt : interactions between proteins

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

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

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

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

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

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

Formation, structures and properties of whey protein aggregates

Formation, structure and properties of whey protein aggregates

Formation, structure et propriétés des agrégats de protéines

La structure des yaourts : des mélanges modèles pour révéler les rôles respectifs des particules de protéines sériques et des micelles de caséine

Ingénierie des nanostructures protéiques et propriétés rhéologiques des gels acides de lait

On how heat-induced whey protein/κ-casein complexes affect interactions during the acid gelation of milk

Designing the heat-induced whey protein complexes: a key to engineer the interactions in acid milk gels

Effect of heat treatment on the formation of acid milk gel: a kinetic study using rheology and confocal microscopy

Effect of heat treatment on the formation of acid milk gel: a kinetic study using rheology and confocal microscopy