CV Accueil - Archive ouverte HAL

	Interfacial and (emulsion) gel rheology of hydrophobised whey proteins Ashkan Madadlou , Marie-Hélène Famelart , Stéphane Pezennec , Florence Rousseau , Juliane Floury International Dairy Journal, 2020, 100, pp.104556. ⟨10.1016/j.idairyj.2019.104556⟩ Article dans une revue hal-02317186v1
	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
	Structural Assessment and Catalytic Oxidation Activity of Hydrophobized Whey Proteins Ashkan Madadlou , Juliane Floury , Didier Dupont Journal of Agricultural and Food Chemistry, 2018, 66 (45), pp.12025-12033. ⟨10.1021/acs.jafc.8b02362⟩ Article dans une revue hal-01927461v1
	Encapsulation of β-lactoglobulin within calcium carbonate microparticles and subsequent in situ fabrication of protein microparticles Ashkan Madadlou , Juliane Floury , Stéphane Pezennec , Didier Dupont Food Hydrocolloids, 2018, 84, pp.38-46. ⟨10.1016/j.foodhyd.2018.05.054⟩ Article dans une revue hal-01807563v1

	Acid-induced gel properties of an alginate-in-whey protein emulsion Ashkan Madadlou , Arnaud Saint-Jalmes , Stéphane Pezennec , Marie-Hélène Famelart , Florence Rousseau Edible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France Communication dans un congrès hal-02107864v1

	Food based carriers for the delivery of pancreatic enzymes to elderly for restoring digestion and tackling malnutrition. Ashkan Madadlou , Juliane Floury , Didier Dupont 5.AgreenSkills Annual Meeting in Edinburgh, Jun 2018, Edinburgh, United Kingdom. 2018 Poster de conférence hal-01816911v1

Juliane FLOURY