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

 Naïma Gaudel , Claire Gaiani , Yogesh Harshe , Jana Kammerhofer , Matthieu Pouzot , et al.
Journal of Food Engineering, 2022, 315, pp.110800. ⟨10.1016/j.jfoodeng.2021.110800⟩
Article dans une revue hal-03664698v1

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

 J. Burgain , J. Scher , G. Francius , F. Borges , M. Corgneau , et al.
Advances in Colloid and Interface Science, 2014, 213, pp.21-35. ⟨10.1016/j.cis.2014.09.005⟩
Article dans une revue hal-01273472v1

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 , et al.
International Dairy Journal, 2011, 21 (7), pp.462-469. ⟨10.1016/j.idairyj.2011.02.009⟩
Article dans une revue istex hal-02443564v1
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Unravelling the influence of composition and heat treatment on key characteristics of dairy protein powders using a multifactorial approach

 Jeehyun Lee , François Martin , Emeline Goussé , Anne Dolivet , Françoise Boissel , et al.
Foods, 2023, 12, pp.3192. ⟨10.3390/foods12173192⟩
Article dans une revue hal-04194694v1

Crucial role of remaining lactose in whey protein isolate powders during storage

 Eve-Anne Norwood , Stephane Pezennec , Jennifer Burgain , Valérie Briard-Bion , Pierre Schuck , et al.
Journal of Food Engineering, 2017, 195, pp.206-2016. ⟨10.1016/j.jfoodeng.2016.10.010⟩
Article dans une revue hal-01454658v1

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 , et al.
International Dairy Journal, 2023, 137, pp.105509. ⟨10.1016/j.idairyj.2022.105509⟩
Article dans une revue hal-03880849v1

Food Matrix Design for Effective Lactic Acid Bacteria Delivery

 F. Gomand , F. Borges , J. Burgain , J. Guerin , A.-M. Revol-Junelles , et al.
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

Pili of Lactobacillus rhamnosus GG mediate interaction with β-lactoglobulin

 Justine Guerin , Jalal Bacharouche , Jennifer Burgain , Sarah Lebeer , Gregory Francius , et al.
Food Hydrocolloids, 2016, 58, pp.35-41. ⟨10.1016/j.foodhyd.2016.02.016⟩
Article dans une revue hal-02146541v1
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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 , et al.
Food Structure, 2023, 37, pp.100326. ⟨10.1016/j.foostr.2023.100326⟩
Article dans une revue hal-04117153v1
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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 , et al.
Colloids and Surfaces B: Biointerfaces, 2018, 167, pp.44 - 53. ⟨10.1016/j.colsurfb.2018.03.044⟩
Article dans une revue hal-01898950v1

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 , et al.
Food Microbiology, 2013, 36 (2), pp.223-230. ⟨10.1016/j.fm.2013.05.008⟩
Article dans une revue hal-01272773v1
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Crucial role of milk proteins on adhesion of intestinal microbes

 Sarah Barrau , C. Gaiani , Claire Retourney , C. Mangavel , Yves Le Roux , et al.
Biomolecules: Research & Development, Markets and Acceptability, Oct 2019, Palma de Majorque, Spain
Poster de conférence hal-02504336v1
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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 , et al.
Food Hydrocolloids, 2021, 118, pp.106801. ⟨10.1016/j.foodhyd.2021.106801⟩
Article dans une revue hal-03200435v1

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 , et al.
Colloids and Surfaces B: Biointerfaces, 2013, 104, pp.153-162. ⟨10.1016/j.colsurfb.2012.11.032⟩
Article dans une revue istex hal-01272759v1
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Heat treatment of milk protein concentrates affects enzymatic coagulation properties

 François Martin , Jeehyun Lee , Luisa Azevedo-Scudeller , Arnaud Paul , Guillaume Delaplace , et al.
Food Research International, 2022, 162, pp.112030. ⟨10.1016/j.foodres.2022.112030⟩
Article dans une revue hal-03865060v1

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
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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 , et al.
Drying Technology, 2020, pp.1-13. ⟨10.1080/07373937.2020.1828448⟩
Article dans une revue hal-03059297v1
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Microencapsulation de bactéries probiotiques dans des matrices laitières: études des mécanismes de formation par une approche multi-échelle

 Jennifer Burgain
Alimentation et Nutrition. Université de Lorraine, 2013. Français. ⟨NNT : 2013LORR0255⟩
Thèse tel-01750536v1

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

 Jennifer Burgain , Racha El Zein , Joël Scher , Jeremy Petit , Eve-Anne Norwood , et al.
Journal of Food Engineering, 2016, 178, pp.39-46. ⟨10.1016/j.jfoodeng.2016.01.005⟩
Article dans une revue hal-01454589v1

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

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 , et al.
Food Hydrocolloids, 2014, 41, pp.60-70. ⟨10.1016/j.foodhyd.2014.03.029⟩
Article dans une revue hal-01273470v1

Effect of particle size and formulation on powder rheology

 Shirin Enferad , Jérémy Petit , Claire Gaiani , Véronique Falk , Jennifer Burgain , et al.
Particulate Science and Technology, 2020, pp.1-9. ⟨10.1080/02726351.2020.1738605⟩
Article dans une revue hal-02866460v1

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 , et al.
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 , et al.
Progress in Surface Science, 2017, 92 (4), pp.409-429. ⟨10.1016/j.progsurf.2017.07.002⟩
Article dans une revue hal-02146493v1

Effect of powder fractionation on anthocyanin extraction kinetics during powder reconstitution

 C.U. M'Be , Joël Scher , J. Petit , Cédric Paris , N.G.G. Amani , et al.
Powder Technology, 2023, 415, pp.118119. ⟨10.1016/j.powtec.2022.118119⟩
Article dans une revue hal-03880866v1

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

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
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Invert emulsions alleviate biotic interactions in bacterial mixed culture

 Alexis Dijamentiuk , Cecile Mangavel , Annelore Elfassy , Florentin Michaux , Jennifer Burgain , et al.
Microbial Cell Factories, 2023, 22 (1), pp.16. ⟨10.1186/s12934-022-02014-w⟩
Article dans une revue hal-03953726v1

Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy

 Regis Badin , Claire Gaiani , Stephane Desobry , Sangeeta Prakash , Bhesh Bhandari , et al.
Food Hydrocolloids, 2023, 145, pp.109081. ⟨10.1016/j.foodhyd.2023.109081⟩
Article dans une revue hal-04344107v1
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