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Number of documents

226

marc-anton


Journal articles117 documents

  • Oscar Laguna, Sylvain Guyot, Xiaoxi Yu, Laurent Broudiscou, Patrick Chapoutot, et al.. The PHENOLEO project or how to separate and add-value to phenolic compounds present in rapeseed and sunflower meals. OCL Oilseeds and fats crops and lipids, EDP, 2020, 27, pp.61. ⟨10.1051/ocl/2020056⟩. ⟨hal-03104341⟩
  • Maude Ducrocq, Adeline Boire, Marc Anton, Valérie Micard, Marie-Hélène Morel. Rubisco: A promising plant protein to enrich wheat-based food without impairing dough viscoelasticity and protein polymerisation. Food Hydrocolloids, Elsevier, 2020, 109, pp.106101. ⟨10.1016/j.foodhyd.2020.106101⟩. ⟨hal-02913156⟩
  • Christelle Lopez, Cristelle Mériadec, Elisabeth David-Briand, Aurélien Dupont, Thomas Bizien, et al.. Loading of lutein in egg-sphingomyelin vesicles as lipid carriers: Thermotropic phase behaviour, structure of sphingosome membranes and lutein crystals. Food Research International, Elsevier, 2020, 138, Part A, pp.109770. ⟨10.1016/j.foodres.2020.109770⟩. ⟨hal-02969002⟩
  • Marie-Benoît Magrini, Guillaume Cabanac, Matteo Lascialfari, Gaël Plumecocq, Marie-Josèphe Amiot, et al.. Peer-Reviewed Literature on Grain Legume Species in the WoS (1980–2018): A Comparative Analysis of Soybean and Pulses. Sustainability, MDPI, 2019, 11 (23), pp.6833. ⟨10.3390/su11236833⟩. ⟨hal-02416411⟩
  • Perrine Gelebart, Alain Riaublanc, Marie-Hélène Famelart, Camille Jonchere, Valerie Beaumal, et al.. Protein aggregates modulate the texture of emulsified and acidified acid milk gels. Food Hydrocolloids, Elsevier, 2019, 93, pp.176-188. ⟨10.1016/j.foodhyd.2019.02.007⟩. ⟨hal-02048856⟩
  • Hoang Thanh Nguyen, Mélanie Marquis, Marc Anton, Sébastien Marze. Studying the real-time interplay between triglyceride digestion and lipophilic micronutrient bioaccessibility using droplet microfluidics. 1 lab on a chip method. Food Chemistry, Elsevier, 2019, 275, pp.523-529. ⟨10.1016/j.foodchem.2018.09.096⟩. ⟨hal-02627645⟩
  • Hoang Thanh Nguyen, Mélanie Marquis, Marc Anton, Sébastien Marze. Studying the real-time interplay between triglyceride digestion and lipophilic micronutrient bioaccessibility using droplet microfluidics. 2 application to various oils and (pro)vitamins. Food Chemistry, Elsevier, 2019, 275, pp.661-667. ⟨10.1016/j.foodchem.2018.09.126⟩. ⟨hal-02627943⟩
  • Marie-Benoît Magrini, Marc Anton, Jean-Michel Chardigny, Gérard Duc, Michel Duru, et al.. Pulses for Sustainability: Breaking Agriculture and Food Sectors Out of Lock-In. Frontiers in Sustainable Food Systems, Frontiers Media, 2018, 2, ⟨10.3389/fsufs.2018.00064⟩. ⟨hal-01982729⟩
  • Thibault Loiseleux, Agnès Rolland-Sabaté, Catherine Garnier, Thomas Croguennec, Sophie Guilois-Dubois, et al.. Determination of hydro-colloidal characteristics of milk protein aggregates using Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering and Differential Refractometer (AF4-MALLS-DRi). Food Hydrocolloids, Elsevier, 2018, 74, pp.197-206. ⟨10.1016/j.foodhyd.2017.08.012⟩. ⟨hal-01577106⟩
  • Carlos Manassero A, Elisabeth David Briand, Sergio R. Vaudagna, Marc Anton, Francisco Speroni. Calcium addition, pH, and high hydrostatic pressure effects on soybean protein isolates-Part 1: Colloidal stability improvement. Food and Bioprocess Technology, Springer, 2018, 11 (6), pp.1125-1138. ⟨10.1007/s11947-018-2084-7⟩. ⟨hal-02621470⟩
  • Carlos Manassero, Valerie Beaumal, Sergio R. Vaudagna, Francisco Speroni, Marc Anton. Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates-Part 2: Emulsifying Properties. Food and Bioprocess Technology, Springer, 2018, 11 (11), pp.2079-2093. ⟨10.1007/s11947-018-2164-8⟩. ⟨hal-02622926⟩
  • Adeline Boire, Antoine Bouchoux, Said Bouhallab, Anne Laure Chapeau, Thomas Croguennec, et al.. Proteins for the future: A soft matter approach to link basic knowledge and innovative applications. Innovative Food Science and Emerging Technologies, Elsevier, 2018, 46, pp.18-28. ⟨10.1016/j.ifset.2017.06.012⟩. ⟨hal-01608238⟩
  • Valérie Lechevalier-Datin, Catherine Guérin-Dubiard, Marc Anton, Valerie Beaumal, Elisabeth David Briand, et al.. Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties. Journal of Food Engineering, Elsevier, 2017, 195, pp.40-51. ⟨10.1016/j.jfoodeng.2016.09.022⟩. ⟨hal-01454655⟩
  • Valérie Lechevalier-Datin, Catherine Guérin-Dubiard, Marc Anton, Valerie Beaumal, Elisabeth David Briand, et al.. Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties. Journal of Food Engineering, Elsevier, 2017, 195, pp.137-149. ⟨10.1016/j.jfoodeng.2016.10.007⟩. ⟨hal-01454657⟩
  • Vincenza Ferraro, Brigitte Gaillard-Martinie, Thierry Sayd, Christophe Chambon, Marc Anton, et al.. Collagen type I from bovine bone. Effect of animal age, bone anatomy and drying methodology on extraction yield, self-assembly, thermal behaviour and electrokinetic potential. International Journal of Biological Macromolecules, Elsevier, 2017, 97, pp.55-66. ⟨10.1016/j.ijbiomac.2016.12.068⟩. ⟨hal-01606537⟩
  • Marie-Benoît Magrini, Marc Anton, Célia Cholez, Gérard Duc, Guenaelle Hellou, et al.. Transition vers des systèmes agricole et agro-alimentaire durables : quelle place et qualification pour les légumineuses à graines ?. Revue Française de Socio-Economie, Paris : La Découverte, 2017, pp.53-75. ⟨hal-01708614⟩
  • Marie-Benoît Magrini, Marc Anton, Célia Cholez, Guenaelle Corre-Hellou, Gérard Duc, et al.. Why are grain-legumes rarely present in cropping systems despite their environmental and nutritional benefits? Analyzing lock-in in the French agrifood system.. Ecological Economics, Elsevier, 2016, 126, pp.152-162. ⟨10.1016/j.ecolecon.2016.03.024⟩. ⟨hal-02635664⟩
  • Thuy Minh Giang, Sebastien Gaucel, Pierre Brestaz, Marc Anton, Anne Meynier, et al.. Dynamic modeling of in vitro lipid digestion: Individual fatty acid release and bioaccessibility kinetics. Food Chemistry, Elsevier, 2016, 194, pp.1180-1188. ⟨10.1016/j.foodchem.2015.08.125⟩. ⟨hal-01532511⟩
  • R. Belala, L. Briand-Amirat, L. Vinciguerra, D. Tainturier, R. Kaidi, et al.. Effect of equilibration time on the motility and functional integrity of canine spermatozoa frozen in three different extenders. Research in Veterinary Science, Elsevier, 2016, 106, pp.66 - 73. ⟨10.1016/j.rvsc.2016.03.010⟩. ⟨hal-02636147⟩
  • J. Le Guillou, Marie-Hélène Ropers, Cedric Gaillard, Elisabeth David Briand, J. van Leeuwen-Ibarrola, et al.. Sequestration of bovine seminal plasma proteins by different assemblies of phosphatidylcholine: A new technical approach. Colloids and Surfaces B: Biointerfaces, Elsevier, 2016, 140, pp.523 - 530. ⟨10.1016/j.colsurfb.2015.11.034⟩. ⟨hal-02640762⟩
  • Vincenza Ferraro, Marc Anton, Veronique Sante-Lhoutellier. The "sisters" alpha-helices of collagen, elastin and keratin recovered from animal by-products: Functionality, bioactivity and trends of application. Trends in Food Science and Technology, Elsevier, 2016, 51, pp.65 - 75. ⟨10.1016/j.tifs.2016.03.006⟩. ⟨hal-02638184⟩
  • Redha Belala, Juliette Delay, Lamia Amirat, Marie-Hélène Ropers, Jocya Le Guillou, et al.. The benefits of liposomes for chilling canine sperm for 4 days at 4 degrees C. Animal Reproduction Science, Elsevier Masson, 2016, 168, pp.100 - 109. ⟨10.1016/j.anireprosci.2016.02.032⟩. ⟨hal-02638185⟩
  • Gérard Duc, Marc Anton, Alain Baranger, Véronique Biarnès, Julia Buitink, et al.. Pertes alimentaires dans la filière protéagineuse. Innovations Agronomiques, INRAE, 2015, 48, pp.127-141. ⟨10.15454/1.4622740546392378E12⟩. ⟨hal-02633195⟩
  • Thuy Minh Giang, Steven Le Feunteun, Sebastien Gaucel, Pierre Brestaz, Marc Anton, et al.. Dynamic modeling highlights the major impact of droplet coalescence on the in vitro digestion kinetics of a whey protein stabilized submicron emulsion. Food Hydrocolloids, Elsevier, 2015, 43, pp.66-72. ⟨10.1016/j.foodhyd.2014.04.037⟩. ⟨hal-01195524⟩
  • Mika Kaimainen, Sebastien Marze, Eila Jarvenpaa, Marc Anton, Rainer Huopalahti. Encapsulation of betalain into w/o/w double emulsion and release during in vitro intestinal lipid digestion. LWT - Food Science and Technology, Elsevier, 2015, 60 (2), pp.899-904. ⟨10.1016/j.lwt.2014.10.016⟩. ⟨hal-02634426⟩
  • Jean-Marc Schwartz, Véronique Sole, Jacques Guéguen, Marie-Hélène Ropers, Alain Riaublanc, et al.. Partial replacement of beta-casein by napin, a rapeseed protein, as ingredient for processed foods: thermoreversible aggregation. LWT - Food Science and Technology, Elsevier, 2015, 63 (1), pp.562-568. ⟨10.1016/j.lwt.2015.03.084⟩. ⟨hal-02638138⟩
  • Audrey Arnould, Adrian Perez, Cédric Gaillard, Jean-Paul Douliez, Fabrice Cousin, et al.. Self-assembly of myristic acid in the presence of choline hydroxide: Effect of molar ratio and temperature. Journal of Colloid and Interface Science, Elsevier, 2015, 445, pp.285-293. ⟨10.1016/j.jcis.2015.01.008⟩. ⟨hal-02118206⟩
  • Cécile Rannou, D. Queveau, Valerie Beaumal, Elisabeth David Briand, C. Le Borgne, et al.. Effect of spray-drying and storage conditions on the physical and functional properties of standard and n3 enriched egg yolk powders. Journal of Food Engineering, Elsevier, 2015, 154, pp.58-68. ⟨10.1016/j.jfoodeng.2014.11.002⟩. ⟨hal-01209798⟩
  • Claire Surel, Julie Foucquier, Nathalie Perrot, A. Mackie, Catherine Garnier, et al.. Composition and structure of interface impacts texture of O/W emulsions. Food Hydrocolloids, Elsevier, 2014, 34 (1), pp.3 - 9. ⟨10.1016/j.foodhyd.2013.06.016⟩. ⟨hal-01195504⟩
  • Anne Meynier, C. Leborgne, Michelle Viau, Pierre Schuck, Michel Guichardant, et al.. n-3 fatty acid enriched eggs and production of egg yolk powders: An increased risk of lipid oxidation?. Food Chemistry, Elsevier, 2014, 153, pp.94-100. ⟨10.1016/j.foodchem.2013.12.028⟩. ⟨hal-01209532⟩
  • Margherita Rossi, Yves Nys, Marc Anton, M. Bain, B. de Ketelaere, et al.. Developments in understanding and assessment of egg and egg product quality over the last century. World's Poultry Science Journal, Cambridge University Press (CUP), 2013, 69, pp.414-429. ⟨10.1017/S0043933913000408⟩. ⟨hal-01209455⟩
  • Sebastien Marze, Anne Meynier, Marc Anton. In vitro digestion of fish oils rich in n-3 polyunsaturated fatty acids studied in emulsion and at the oil-water interface. Food and Function, Cambridge : Royal Society of Chemistry, 2013, 4 (2), pp.231 - 239. ⟨10.1039/c2fo30165b⟩. ⟨hal-02645529⟩
  • Djemil Bencharif, L. Amirat-Briand, J. Le Guillou, C. Vialtelle, Marc Anton, et al.. Refrigeration of canine sperm at+4 degrees C: Comparative study of four different extenders for the refrigeration of canine sperm at+4 degrees C: LDL, Tris egg yolk, Equex (R), and INRA96 (R). Revue de Médecine Vétérinaire, Ecole Nationale Vétérinaire de Toulouse, 2013, 164 (5), pp.252-262. ⟨hal-02649410⟩
  • D. Bencharif, L. Amirat-Briand, J. Le Guillou, A. Garand, Marc Anton, et al.. Canine-chilled Sperm: Study of a Semen Extender Made with Low-density Lipoproteins from Hen Egg Yolk Supplemented with Glutamine. Reproduction in Domestic Animals, Wiley, 2013, 48 (2), pp.258 - 266. ⟨10.1111/j.1439-0531.2012.02142.x⟩. ⟨hal-02646126⟩
  • J. Le Guillou, Marie-Hélène Ropers, Cedric Gaillard, Aurore David, S. Desherces, et al.. Organization of lipids in the artificial outer membrane of bull spermatozoa reconstructed at the air-water interface. Colloids and Surfaces B: Biointerfaces, Elsevier, 2013, 108, pp.246 - 254. ⟨10.1016/j.colsurfb.2013.02.040⟩. ⟨hal-02646533⟩
  • Marc Anton. Egg yolk: structures, functionalities and processes. Journal of the Science of Food and Agriculture, Wiley, 2013, 93 (12), pp.2871 - 2880. ⟨10.1002/jsfa.6247⟩. ⟨hal-02651340⟩
  • Elodie Pillet, Catherine Labbé, Florence Batellier, Guy Duchamp, Valerie Beaumal, et al.. Liposomes as an alternative to egg yolk in stallion freezing extender. Theriogenology, Elsevier, 2012, 77 (2), pp.268-279. ⟨10.1016/j.theriogenology.2011.08.001⟩. ⟨hal-01129583⟩
  • A. Romero, Valerie Beaumal, Elisabeth David Briand, Felipe Cordobes, Antonio Guerrero, et al.. Interfacial and emulsifying behaviour of rice protein concentrate. Food Hydrocolloids, Elsevier, 2012, 29 (1), pp.1-8. ⟨10.1016/j.foodhyd.2012.01.013⟩. ⟨hal-02650695⟩
  • J. L. Ventureira, A. J. Bolontrade, F. Speroni, Elisabeth David Briand, A. A. Scilingo, et al.. Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH. LWT - Food Science and Technology, Elsevier, 2012, 45 (1), pp.1-7. ⟨10.1016/j.lwt.2011.07.024⟩. ⟨hal-02648406⟩
  • Djemil Bencharif, Lamia Amirat-Briand, Annabelle Garand, Marc Anton, Eric Schmitt, et al.. The advantages of using a combination of LDL and glutamine in comparison with TRIS egg yolk and Equex (R) STAMP extenders in the cryopreservation of canine semen. Research in Veterinary Science, Elsevier, 2012, 93 (1), pp.440-447. ⟨10.1016/j.rvsc.2011.06.027⟩. ⟨hal-02650843⟩
  • Claire Fromentin, Pascal Sanders, Francoise Nau, Marc Anton, Gilles Fromentin, et al.. A pilot study for the intrinsic labeling of egg proteins with 15N and 13C.. Rapid Communications in Mass Spectrometry, Wiley, 2012, 26 (1), pp.43-8. ⟨10.1002/rcm.5291⟩. ⟨hal-00692496⟩
  • Elodie Pillet, Guy Duchamp, F. Batellier, Valerie Beaumal, Marc Anton, et al.. Egg yolk plasma can replace egg yolk in stallion freezing extenders. Theriogenology, Elsevier, 2011, 75 (1), pp.105-114. ⟨10.1016/j.theriogenology.2010.07.015⟩. ⟨hal-01129472⟩
  • María Cecilia Puppo, Valerie Beaumal, Francisco Speroni, Marie de Lamballerie, María Cristina Añón, et al.. Beta-Conglycinin and glycinin soybean protein emulsions treated by combined temperature-high-pressure treatment. Food Hydrocolloids, Elsevier, 2011, 25 (3), pp.389-397. ⟨10.1016/j.foodhyd.2010.07.005⟩. ⟨hal-02644340⟩
  • Alberto Romero, Valerie Beaumal, Elisabeth David-Briand, Felipe Cordobes, Antonio Guerrero, et al.. Interfacial and oil/water emulsions characterization of potato protein isolates. Journal of Agricultural and Food Chemistry, American Chemical Society, 2011, 59 (17), pp.9466-9474. ⟨10.1021/jf2019853⟩. ⟨hal-02651538⟩
  • Alberto Romero, Valerie Beaumal, Elisabeth David Briand, Felipe Cordobes, Marc Anton, et al.. Interfacial and emulsifying behaviour of crayfish protein isolate. LWT - Food Science and Technology, Elsevier, 2011, 44 (7), pp.1603 - 1610. ⟨10.1016/j.lwt.2011.03.005⟩. ⟨hal-02647730⟩
  • Oscar Vera-Munoz, Lamia Amirat-Briand, Djemil Bencharif, Marc Anton, Serge Desherces, et al.. Effect of low-density lipoproteins, spermatozoa concentration and glycerol on functional and motility parameters of bull spermatozoa during storage at 4 degrees C. Asian Journal of Andrology, Medknow Publications, 2011, 13 (2), pp.281 - 286. ⟨10.1038/aja.2010.84⟩. ⟨hal-02651966⟩
  • D. Bencharif, L. Amirat, Olivier Pascal, Marc Anton, E. Schmitt, et al.. The Advantages of Combining Low-Density Lipoproteins with Glutamine for Cryopreservation of Canine Semen. Reproduction in Domestic Animals, Wiley, 2010, 45 (2), pp.189-200. ⟨10.1111/j.1439-0531.2008.01198.x⟩. ⟨hal-02663894⟩
  • Oscar Castellani, Cédric Gaillard, Véronique Vié, Saphwan Al-Assaf, Monique Axelos, et al.. Hydrocolloids with emulsifying capacity. Part 3 - Adsorption and structural properties at the air-water surface. Food Hydrocolloids, Elsevier, 2010, 24 (2-3), pp.131-141. ⟨10.1016/j.foodhyd.2009.07.009⟩. ⟨hal-00662924⟩
  • Marc Anton, Francoise Nau, Valérie Lechevalier-Datin, Catherine Guérin-Dubiard, Thomas Croguennec. Les ovoproduits : des ingrédients fonctionnels pour des matrices complexes. INRA Productions Animales, Paris: INRA, 2010, 23 (2), pp.215-224. ⟨hal-02664566⟩
  • Oscar Francisco Castellani, Dominique Guibert, Saphwan Al-Assaf, Monique Axelos M.A.V., Glyn O. Phillips, et al.. Hydrocolloids with emulsifying capacity. Part 1-Emulsifying properties and interfacial characteristics of conventional (Acacia senegal (L.) Willd. var. senegal) and matured (Acacia (sen) SUPER GUM (TM)) Acacia senegal. Food Hydrocolloids, Elsevier, 2010, 24 (2-3), pp.193-199. ⟨10.1016/j.foodhyd.2009.09.005⟩. ⟨hal-02666451⟩
  • Oscar Francisco Castellani, Saphwan Al-Assaf, Monique Axelos M.A.V., Glyn O. Phillips, Marc Anton. Hydrocolloids with Emulsifying Capacity. Part 2-Adsorption Properties at the n-Hexadecane - Water Interface. Food Hydrocolloids, Elsevier, 2010, 24 (2-3), pp.121-130. ⟨10.1016/j.foodhyd.2009.07.006⟩. ⟨hal-02667603⟩
  • M. Bonnet, Maud Cansell, Frederic Placin, Elisabeth David Briand, Marc Anton. Influence of Ionic Complexation on Release Rate Profiles from Multiple Water-in-Oil-in-Water (W/O/W) Emulsions. Journal of Agricultural and Food Chemistry, American Chemical Society, 2010, 58 (13), pp.7762-7769. ⟨10.1021/jf100917w⟩. ⟨hal-02659957⟩
  • Marie Bonnet, Maud Cansell, Frederic Placin, Marc Anton, Fernando Leal-Calderon. Impact of Sodium Caseinate Concentration and Location on Magnesium Release from Multiple W/O/W Emulsions. Langmuir, American Chemical Society, 2010, 26 (12), pp.9250-9260. ⟨10.1021/la100078b⟩. ⟨hal-02665825⟩
  • Marie Bonnet, Maud Cansell, Frederic Placin, Julien Monteil, Marc Anton, et al.. Influence of the oil globule fraction on the release rate profiles from multiple W/O/W emulsions. Colloids and Surfaces B: Biointerfaces, Elsevier, 2010, 78 (1), pp.44-52. ⟨10.1016/j.colsurfb.2010.02.010⟩. ⟨hal-02662995⟩
  • Djemil Bencharif, Lamia Amirat-Briand, Annabelle Garand, Marc Anton, Eric Schmitt, et al.. Freezing canine sperm: Comparison of semen extenders containing Equex (R) and LDL (Low Density Lipoproteins). Animal Reproduction Science, Elsevier Masson, 2010, 119 (3-4), pp.305-313. ⟨10.1016/j.anireprosci.2010.01.009⟩. ⟨hal-02664110⟩
  • Lamia Amirat-Briand, Djemil Bencharif, Oscar Vera-Munoz, S. Pineau, C. Thorin, et al.. In vivo fertility of bull semen following cryopreservation with an LDL (low density lipoprotein) extender: Preliminary results of artificial inseminations. Animal Reproduction Science, Elsevier Masson, 2010, 122 (3-4), pp.282-287. ⟨hal-02657851⟩
  • F. Speroni, Valerie Beaumal, Marie de Lamballerie, Marc Anton, M.C. Anon, et al.. Gelation of soybean proteins induced by sequential high pressure and thermal treatments. Food Hydrocolloids, Elsevier, 2009, 23 (5), pp.1433-1442. ⟨10.1016/j.foodhyd.2008.11.008⟩. ⟨hal-02664026⟩
  • M. Bonnet, Maud Cansell, A. Berkaoui, Marie-Hélène Ropers, Marc Anton, et al.. Release rate profiles of magnesium from multiple W O W emulsions. Food Hydrocolloids, Elsevier, 2009, 23 (1), pp.92-101. ⟨10.1016/j.foodhyd.2007.11.016⟩. ⟨hal-02664379⟩
  • Marie-Hélène Ropers, Sylvie Durand, Bruno Veyrand, Valerie Beaumal, Philippe Marchand, et al.. Contamination of food by fluorinated surfactants - Distribution in emulsions and impact on the interfacial protein behaviour. Food Hydrocolloids, Elsevier, 2009, 23 (4 sp), pp.1149-1155. ⟨10.1016/j.foodhyd.200810.001⟩. ⟨hal-02654592⟩
  • Stephanie Dauphas, M. Amestoy, Genevieve Llamas, Marc Anton, Alain Riaublanc. Modification of the interactions between [beta]-casein stabilised oil droplets with calcium addition and temperature changing. Food Hydrocolloids, Elsevier, 2008, 22 (2), pp.231-238. ⟨10.1016/j.foodhyd.2006.11.006⟩. ⟨hal-02661787⟩
  • M.C. Puppo, Valerie Beaumal, N. Chapleau, F. Speroni, Marie de Lamballerie, et al.. Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature high-pressure treatment. Food Hydrocolloids, Elsevier, 2008, 22 (6), pp.1079-1089. ⟨10.1016/j.foodhyd.2007.05.018⟩. ⟨hal-02666468⟩
  • Zita Purkrtova, Christel Le Bon, Blanka Kralová, Marie-Hélène Ropers, Marc Anton, et al.. Caleosin of Arabidopsis thaliana: Effect of Calcium on Functional and Structural Properties. Journal of Agricultural and Food Chemistry, American Chemical Society, 2008, 56 (23), pp.11217-11224. ⟨10.1021/jf802305b⟩. ⟨hal-02660316⟩
  • Pascale Jolivet, Celine Boulard, Thierry Chardot, Marc Anton. New insights into the structure of apolipoprotein B from low-density lipoproteins and identification of a novel YGP-like protein in hen egg yolk. Journal of Agricultural and Food Chemistry, American Chemical Society, 2008, 56 (14), pp.5871-5879. ⟨10.1021/jf800321m⟩. ⟨hal-02660945⟩
  • Corinne Belhomme, Elisabeth David-Briand, Catherine Guérin-Dubiard, Véronique Vié, Marc Anton. Phosvitin-calcium aggregation and organization at the air-water interface.. Colloids and Surfaces B: Biointerfaces, Elsevier, 2008, 63 (1), pp.12-20. ⟨10.1016/j.colsurfb.2007.10.012⟩. ⟨hal-00672156⟩
  • Oscar Francisco Castellani, Saphwan Al-Assaf, Monique Axelos M.A.V., Glyn Phillips, Marc Anton. Surface and interfacial properties of natural hydrocolloid emulsifiers. Foods and Food Ingredients Journal of Japan, 2008, 213 (3), pp.229-236. ⟨hal-02656192⟩
  • D. Bencharif, L. Amirat, Marc Anton, E. Schmitt, S. Desherces, et al.. The advantages of LDL (Low Density Lipoproteins) in the cryopreservation of canine semen. Theriogenology, Elsevier, 2008, 70 (9), pp.1478-1488. ⟨10.1016/j.theriogenology.2008.06.095⟩. ⟨hal-02664339⟩
  • Ali Al Ahmad, G. Chatagnon, L. Amirat-Briand, M. Moussa, T. Tainturier, et al.. Use of glutamine and low density lipoproteins isolated from egg yolk to improve buck semen freezing. Reproduction in Domestic Animals, Wiley, 2008, 43 (4), pp.429-436. ⟨10.1111/j.1439-0531.2007.00930.x⟩. ⟨hal-02666580⟩
  • Sophie Réhault-Godbert, Marc Anton, Francoise Nau, Joël Gautron, Yves Nys. Les activités biologiques de l'oeuf. Productions animales, Institut National de la Recherche Agronomique, 2007, 20 (4), pp.337-348. ⟨hal-01453963⟩
  • Helga Sirvente, Valerie Beaumal, Cedric Gaillard, Lucy Bialek, Donald Hamm, et al.. Structuring and functionalization of dispersions containing egg yolk, plasma and granules induced by mechanical treatments. Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (23), pp.9537-9544. ⟨10.1021/jf0719398⟩. ⟨hal-02663664⟩
  • Stéphanie Dauphas, Valérie Beaumal, Paul Gunning, Alan Mackie, Peter Wilde, et al.. Structure modification in hen egg yolk low density lipoproteins layers between 30 and 45 mN/m observed by AFM.. Colloids and Surfaces B: Biointerfaces, Elsevier, 2007, 54 (2), pp.241-8. ⟨10.1016/j.colsurfb.2006.10.027⟩. ⟨hal-00908046⟩
  • Stéphanie Dauphas, Valérie Beaumal, Paul Gunning, Alan Mackie, Peter Wilde, et al.. Structures and rheological properties of hen egg yolk low density lipoprotein layers spread at the air-water interface at pH 3 and 7.. Colloids and Surfaces B: Biointerfaces, Elsevier, 2007, 57 (1), pp.124-33. ⟨10.1016/j.colsurfb.2007.01.017⟩. ⟨hal-00905795⟩
  • Corinne Belhomme, Elisabeth David Briand, Marie-Hélène Ropers, Catherine Guérin-Dubiard, Marc Anton. Interfacial characteristics of spread films of hen egg yolk phosvitin at the air-water interface: Interrelation with its charge and aggregation state. Food Hydrocolloids, Elsevier, 2007, 21 (5-6), pp.896-905. ⟨10.1016/j.foodhyd.2006.08.014⟩. ⟨hal-01453980⟩
  • Marc Anton, Francoise Nau, Yves Nys. Bioactive egg components and their potential uses. World's Poultry Science Journal, Cambridge University Press (CUP), 2006, 62 (03), pp.429-438. ⟨10.1079/WPS2005105⟩. ⟨hal-01347880⟩
  • L. Briand-Amirat, Marc Anton, O. Gerard, D. Tainturier. Etude de la fertilité in vitro de la semence de taureau après congélation-décongélation avec du LDL du jaune d'oeuf de poule : Comparaison avec l'Optidyl, dilueur commercial à base de jaune d'oeuf. Revue de Médecine Vétérinaire, Ecole Nationale Vétérinaire de Toulouse, 2006, 157 (4), pp.205-212. ⟨hal-02655897⟩
  • Stephanie Dauphas, Valerie Beaumal, Alain Riaublanc, Marc Anton. Hen egg yolk low-density lipoproteins film spreading at the air-water and oil-water interfaces. Journal of Agricultural and Food Chemistry, American Chemical Society, 2006, 54 (10), pp.3733-3737. ⟨10.1021/jf053174e⟩. ⟨hal-02663809⟩
  • Pascale Jolivet, Celine Boulard, Valerie Beaumal, Thierry Chardot, Marc Anton. Protein components of low-density lipoproteins purified from hen egg yolk. Journal of Agricultural and Food Chemistry, American Chemical Society, 2006, 54 (12), pp.4424-4429. ⟨10.1021/jf0531398⟩. ⟨hal-02665302⟩
  • Oscar Francisco Castellani, Corinne Belhomme, Elisabeth David Briand, Catherine Guérin-Dubiard, Marc Anton. Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin. Food Hydrocolloids, Elsevier, 2006, 20 (1), pp.35-43. ⟨10.1016/j.foodhyd.2005.02.010⟩. ⟨hal-01453933⟩
  • Serge Bérot, Marc Anton, Alain Riaublanc, Anne Desrumaux, M. Labbafi, et al.. Emulsification des bases laitières à foisonner par membrane : un procédé économe en énergie. Scientific Study and Research VI, 2006, 7 (3), pp.555-564. ⟨hal-02662796⟩
  • Stephanie Dauphas, N. Mouhous-Riou, Brigitte Metro, A.R. Mackie, P.J. Wilde, et al.. The supramolecular organisation of beta-casein : effect on interfacial properties. Food Hydrocolloids, Elsevier, 2005, 19 (3), pp.387-393. ⟨hal-02678529⟩
  • M.C. Puppo, F. Speroni, N. Chapleau, Marie de Lamballerie, M.C. Anon, et al.. Effect of high-pressure treatment on emulsifying properties of soybean proteins. Food Hydrocolloids, Elsevier, 2005, 19 (2), pp.289-296. ⟨hal-02671337⟩
  • O. Castellani, E. David-Briand, C. Guerin-Dubiard, Marc Anton. Effect of the aggregation and sodium salt on emulsifying properties of egg yolk phosvitin. Food Hydrocolloids, Elsevier, 2005, 19 (4), pp.769-776. ⟨hal-02671518⟩
  • F. Speroni, C. Puppo, N. Chapleau, Marie de Lamballerie, Oscar Francisco Castellani, et al.. High pressure induced physicochemical and functional modifications of low-density lipoproteins from hen egg yolk. Journal of Agricultural and Food Chemistry, American Chemical Society, 2005, 53 (14), pp.5719 -5725. ⟨10.1021/jf0502808⟩. ⟨hal-02680907⟩
  • Oscar Castellani, Elisabeth David Briand, Catherine Guérin-Dubiard, Marc Anton. Effect of aggregation and sodium salt on emulsifying properties of egg yolk phosvitin. Food Hydrocolloids, Elsevier, 2005, 19 (4), pp.769-776. ⟨10.1016/j.foodhyd.2004.09.010⟩. ⟨hal-01453962⟩
  • L. Amirat, Marc Anton, D. Tainturier, G. Chatagnon, I. Battut, et al.. Modifications of bull spermatozoa induced by three extenders : Biociphos, low density lipoprotein and Triladyl, before, during and after freezing and thawing. Reproduction -Cambridge- Supplement-, Society for Reproduction and Fertility, 2005, 129 (4), pp.535-543. ⟨hal-02675924⟩
  • Alain Riaublanc, Marc Anton, François Mariette, C. Georges, E. Gravier, et al.. Impact des cristaux de matière grasse sur l'aptitude au foisonnement et la stabilité des émulsions laitières foisonnées. Sciences des Aliments, Lavoisier Abonnements, 2005, 25 (5-6), pp.427-441. ⟨hal-02681318⟩
  • A. Riaublanc, Marc Anton, François Mariette, C. Georges, E. Gravier, et al.. Impact des cristaux de matière grasse sur l'aptitude au foisonnement et la stabilité des émulsions laitières foisonnées. Sciences des Aliments, Lavoisier Abonnements, 2005, 25 (5-6), pp.427-441. ⟨hal-02587069⟩
  • Perla Relkin, Marc Anton. Editorial. Dossier spécial : Emulsions alimentaires foisonnées. Programme CANAL-SEA 2003-2005 : Conception Assistée de Nouveaux Aliments, Stabilité des Emulsions, des Suspensions, et des Systèmes Colloïdaux Aérés. Sciences des Aliments, Lavoisier Abonnements, 2005, 25 (5-6), pp.349-351. ⟨hal-02676676⟩
  • Marc Anton, S. Vaslin, C. Valentini, C. Bréard, C. Georges, et al.. Stabilisation des mousses émulsionnées laitières : substitution de la gélatine par des mélanges de polysaccharides. Sciences des Aliments, Lavoisier Abonnements, 2005, 25 (5-6), pp.443-453. ⟨hal-02682183⟩
  • L. Amirat, Marc Anton, D. Tainturier, G. Chatagnon, I. Battut, et al.. Modifications of bull spermatozoa induced by three extenders: Biociphos, low density lipoprotein and Triladyl, before, during and after freezing and thawing. Reproduction -Cambridge- Supplement-, Society for Reproduction and Fertility, 2005, 129, pp.535-543. ⟨hal-02674829⟩
  • L. Amirat, D. Tainturier, Laura Jeanneau, Chantal Thorin, O. Gerard, et al.. Bull semen in vitro fertility after cryopreservation using egg yolk LDL : a comparison with Optidyl-R, a commercial egg yolk extender. Theriogenology, Elsevier, 2004, 61 (5), pp.895-907. ⟨hal-02674987⟩
  • O. Castellani, C. Guerin-Dubiard, E. David-Briand, Marc Anton. Influence of physicochemical conditions and technological treatments on the iron binding capacity of egg yolk phosvitin. Food Chemistry, Elsevier, 2004, 85 (4), pp.569-577. ⟨hal-02673731⟩
  • C. Puppo, N. Chapleau, F. Speroni, M. de Lamballerie-Anton, F. Michel, et al.. Physicochemical modifications of high-pressure-treated soybean protein isolates. Journal of Agricultural and Food Chemistry, American Chemical Society, 2004, 52 (6), pp.1564-1571. ⟨hal-02680050⟩
  • Monique Axelos M.A.V., Marc Anton. Mousses liquides, émulsions et interfaces. Une thématique en évolution. INRA Mensuel, 2003, pp.24-25. ⟨hal-02670434⟩
  • Vincent Rampon, Claude Genot, Alain Riaublanc, Marc Anton, Monique Axelos M.A.V., et al.. Front-face fluorescence spectroscopy study of globular proteins in emulsions : displacement of BSA by a nonionic surfactant. Journal of Agricultural and Food Chemistry, American Chemical Society, 2003, 51, pp.2482-2489. ⟨hal-02671378⟩
  • Vincent Martinet, L. Saulnier, Valérie Beaumal, J.L. Courthaudon, Marc Anton. Surface properties of hen egg yolk. Colloids and Surfaces B: Biointerfaces, Elsevier, 2003, 31, pp.185-194. ⟨hal-02671028⟩
  • O. Castellani, Vincent Martinet, E. David-Briand, C. Guerin-Dubiard, Marc Anton. Egg yolk phosvitin : preparation of metal-free purified protein by fast protein liquid chromatography using aqueous solvents. Journal of Chromatography B - Analytical Technologies in the Biomedical and Life Sciences, Elsevier, 2003, 791, pp.273-284. ⟨hal-02679552⟩
  • Vincent Rampon, Claude Genot, Alain Riaublanc, Marc Anton, Monique Axelos M.A.V., et al.. Front-face fluorescence spectroscopy of globular proteins in emulsions : influence of droplet flocculation. Journal of Agricultural and Food Chemistry, American Chemical Society, 2003, 51, pp.2490-2495. ⟨hal-02675425⟩
  • Serge Bérot, S. Giraudet, Alain Riaublanc, Marc Anton, Yves Popineau. Key factors in membrane emulsification. Chemical Engineering Research and Design, Elsevier, 2003, 81, pp.1077-1082. ⟨hal-02673026⟩
  • Vincent Rampon, Alain Riaublanc, Marc Anton, Claude Genot, D.J. Mcclements. Evidence that homogeneization of BSA-stabilized hexadecane-in-water emulsions induces structure modification of the nonadsorbed protein. Journal of Agricultural and Food Chemistry, American Chemical Society, 2003, 51, pp.5900-5905. ⟨hal-02671916⟩
  • Marc Anton, Vincent Martinet, Michèle Dalgalarrondo, Valérie Beaumal, E. David-Briand, et al.. Chemical and structural characterisation of low density lipoproteins purified from hen egg yolk. Food Chemistry, Elsevier, 2003, 83, pp.175-183. ⟨hal-02672536⟩
  • C. Guerin-Dubiard, Marc Anton, A. Dhene-Garcia, Vincent Martinet, G. Brulé. Hen egg and fish egg phosvitins : composition and iron binding properties. European Food Research and Technology, Springer Verlag (Germany), 2002, 214, pp.460-464. ⟨hal-02679637⟩
  • M. Moussa, Vincent Martinet, A. Trimeche, D. Tainturier, Marc Anton. Low density lipoproteins extracted from hen egg yolk by an easy method : cryoprotective effect on frozen-thawed bull semen. Theriogenology, Elsevier, 2002, 57, pp.1695-1706. ⟨hal-02676201⟩
  • Marc Anton, N. Chapleau, Valérie Beaumal, Sylvie Delépine, M. de Lamballerie-Anton. Effect of high-pressure treatment on rheology of oil-in-water emulsions prepared with hen egg yolk. Innovative Food Science and Emerging Technologies, Elsevier, 2001, 2, pp.9-21. ⟨hal-02681376⟩
  • M. Le Denmat, Marc Anton, Valérie Beaumal. Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules. Food Hydrocolloids, Elsevier, 2000, 14 (6), pp.539-549. ⟨hal-02686250⟩
  • Marc Anton, Valérie Beaumal, Gilles Gandemer. Adsorption at the oil-water interface and emulsifying properties of native granules from egg yolk : effect of aggregated state. Food Hydrocolloids, Elsevier, 2000, 14 (4), pp.327-335. ⟨hal-02698511⟩
  • Marc Anton, M. Le Denmat, Gilles Gandemer. Thermostability of hen egg yolk granules : contribution of native structure of granules. Journal of Food Science, Wiley, 2000, 65 (4), pp.581-584. ⟨hal-02691681⟩
  • M. Le Denmat, Marc Anton, Gilles Gandemer. Protein denaturation and emulsifying properties of plasma and granules of egg yolk as related to heat treatment. Journal of Food Science, Wiley, 1999, 64 (2), pp.194-197. ⟨hal-02684827⟩
  • Marc Anton, Gilles Gandemer. Effect of pH on interface composition and on quality of oil-in-water emulsions made with hen egg yolk. Colloids and Surfaces B: Biointerfaces, Elsevier, 1999, 12, pp.351-358. ⟨hal-02684457⟩
  • Marc Anton, Gilles Gandemer. Composition, solubility and emulsifying properties of granules and plasma of egg yolk. Journal of Food Science, Wiley, 1997, 62 (3), pp.484-487. ⟨hal-02684833⟩
  • A. Trimeche, Marc Anton, P. Renard, Gilles Gandemer, D. Tainturier. Quail egg yolk : A novel cryoprotectant for the freeze preservation of Poitou Jackass sperm. Cryobiology, Elsevier, 1997, 34, pp.385-393. ⟨hal-02686064⟩
  • Marc Anton, Gilles Gandemer. Composition des lipides de deux fractions du jaune d'oeuf : plasma et granules. Journées de la Recherche Avicole, 1995, pp.301-303. ⟨hal-02715458⟩
  • Philippe Gatellier, Marc Anton, Michel Renerre. Lipid peroxidation induced by H2O2-activated metmyoglobin and detection of a myoglobin-derived radical. Journal of Agricultural and Food Chemistry, American Chemical Society, 1995, 43 (3), pp.651-656. ⟨hal-02699462⟩
  • Loic Foucat, Michel Renerre, Philippe Gatellier, Marc Anton. 1H-NMR study of bovine myoglobin autoxidation. Influence of muscle type and time post mortem. International Journal of Food Science and Technology, Wiley, 1994, 29, pp.1-8. ⟨hal-02705705⟩
  • Philippe Gatellier, Marc Anton, Michel Renerre. A rapid method of oxymyoglobin purification. Meat Science, Elsevier, 1993, 33, pp.401-407. ⟨hal-02708301⟩
  • Marc Anton, C. Salgues, Philippe Gatellier, Michel Renerre. Etudes des relations oxydatives entre les lipides membranaires et la myoglobine in vitro. Sciences des Aliments, Lavoisier Abonnements, 1993, 13 (2), pp.261-274. ⟨hal-02712712⟩
  • Michel Renerre, Marc Anton, Philippe Gatellier. Autoxidation of purified myoglobin from two bovine muscles. Meat Science, Elsevier, 1992, 32, pp.331-342. ⟨hal-02706735⟩
  • Marc Anton, Philippe Gatellier, Michel Renerre. Influence de l'environnement lipidique sur l'autoxydation de la myoglobine bovine. I. Roles des microsomes. La revue française de la recherche en viandes et produits carnés, AB CORP INTERNATIONAL, 1990, 11 (6), pp.261-262. ⟨hal-02702682⟩

Conference papers63 documents

  • Tristan Salord, Marie-Benoît Magrini, Guillaume Cabanac, Marie-Josephe Amiot-Carlin, Marc Anton, et al.. Cartographie des sciences de l'alimentation au travers des publications académiques(1980-2018): vers quelles innovations les connaissances scientifiques orientent les légumineuses à graines en Europe ?. 15es Journées internationales d'Analyse statistique des Données Textuelles (JADT 2020), Valérie Bonnet (Université de Toulouse 3 - Paul Sabatier); Annette Burguet (Université de Toulouse 3 - Paul Sabatier); Guillaume Cabanac (Université de Toulouse 3 - Paul Sabatier); Lucie Loubère (Université de Toulouse 3 - Paul Sabatier); Pascal Marchand (Université de Toulouse 3 - Paul Sabatier); Daniel Pélissier (Université de Toulouse 1 - Capitole); Gaël Plumecoq (Institut National de la Recherche Agronomique); Pierre Ratinaud (Université de Toulouse 2 - Jean Jaurès); Julie Renard (Université de Toulouse 2 - Jean Jaurès); Natacha Souillard (Université de Toulouse 3 - Paul Sabatier), Jun 2020, Toulouse, France. ⟨hal-03144044⟩
  • Perrine Gelebart, Alain Riaublanc, Marie-Hélène Famelart, Camille Jonchere, Valerie Beaumal, et al.. Protein aggregates modulate the texture of emulsified and acidified dairy model systems. 17. Food Colloids Conference - Food Colloids 2018, Apr 2018, Leeds, United Kingdom. ⟨hal-02198135⟩
  • Perrine Gelebart, Alain Riaublanc, Marie-Hélène Famelart, Camille Jonchere, Valerie Beaumal, et al.. How protein aggregates can modulate the texture of emulsified and acidified dairy model systems?. 3. Food structure and functionality forum symposium, Jun 2018, Montreal, Canada. ⟨hal-02198131⟩
  • Thibault Loiseleux, Catherine Garnier, Thomas Croguennec, Valérie Beaumal, Camille Jonchere, et al.. Control of the texture of oil-in-water emulsions by modulating interfacial composition in complex systems containing whey protein aggregates, caseins and non-heated whet proteins.. Meeting of working Group Medicago sativa, Oct 2018, Papendal, Netherlands. ⟨hal-02789530⟩
  • Guy Della Valle, Marc Anton, Valérie Micard, Alain Riaublanc. Innovations on processing applied on legumes: insights from the French sector. The 2-in-1 LegValue Workshop, Dec 2018, Paris, France. ⟨hal-02737651⟩
  • Perrine Gelebart, Catherine Garnier, Alain Riaublanc, Marie-Hélène Famelart, Marc Anton. Modulation of the texture of emulsified and acidified model systems by the addition of protein aggregates. Colloque Biopolymers 2017, Nov 2017, Nantes, France. ⟨hal-02215895⟩
  • Valérie Lechevalier-Datin, Catherine Guérin-Dubiard, Maryvonne Pasco, Angélique Gillard, Yann Le Gouar, et al.. Technological advances in egg product processing with reference to allergenicity. XVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom. ⟨hal-01595727⟩
  • Thibault Loiseleux, Agnès Rolland-Sabaté, Catherine Garnier, Thomas Croguennec, Sophie Guilois-Dubois, et al.. Characterization of different milk protein aggregates by Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering (A4F-MALLS). Journées Scientifiques du groupe francophone de fractionnement flux-force, Mar 2017, Nantes, France. ⟨hal-02789160⟩
  • Steven Le Feunteun, Thuy Minh Giang, Sébastien Gaucel, Pierre Brestaz, Marc Anton, et al.. Modeling the effects of emulsion coalescence and oil composition on in vitro digestion kinetics and fatty acid bioaccessibility (communication orale). 16th Food Colloids Conference, 2016, Wageningen, Netherlands. ⟨hal-01598162⟩
  • Lionel Brétillon, Narjès Babchia, Oscar Castellani, Christophe Del'Homme, Stéphane Grégoire, et al.. Encapsulation de la lutéine et du DHA sous forme d’émulsions sèches : intérêt pour les pathologies rétiniennes. Journée scientifique annuelle du Groupe Lipides et Nutrition (GLN), Nov 2016, Paris, France. ⟨hal-02916830⟩
  • Lionel Brétillon, Narjès Babchia, Oscar Castellani, Christophe Del'Homme, Stéphane Grégoire, et al.. Dietary fatty acids in the retina: beyond DHA, is EPA the underestimate intermediate?. 12. congress of the international society for the study of fatty acids and lipids, Sep 2016, Stellenbosch, South Africa. ⟨hal-01581572⟩
  • Marc Anton, Stéphanie Busset, Jean-Michel Chardigny, Gérard Duc, Nadia El Hor, et al.. 1ères Rencontres Francophones sur les Légumineuses RFL (membres du comité d’organisation logistique). 1. Rencontres Francophones sur les Légumineuses (RFL1), May 2016, Dijon, France. 149 p. ⟨hal-02743081⟩
  • Marie-Benoît Magrini, Gérard Duc, Marie-Helene Jeuffroy, Jean-Michel Chardigny, Stephane Walrand, et al.. Les légumineuses à graines. 1. Rencontres Francophones sur les Légumineuses: Année Internationale des Légumineuses, May 2016, Dijon, France. 1 p. ⟨hal-01604023⟩
  • Thuy Minh Giang, Sebastien Gaucel, Pierre Brestaz, Marc Anton, Anne Meynier, et al.. Modeling the effects of emulsion coalescence and oil composition on in vitro digestion kinetics and fatty acid bioaccessibility (poster). DOF - 6th International symposium on Delivery of Functionality in Complex Food Systems, 2015, Paris, France. ⟨hal-01598167⟩
  • Sebastien Gaucel, Pierre Brestaz, Marc Anton, Anne Meynier, Ioan Cristian Tréléa, et al.. Modeling in vitro digestion of emulsions: effects of droplet size and oil composition on lipolysis kinetics and fatty acid bioaccessible profiles (poster). 16th Food Colloids Conference, 2015, Naples, Italy. ⟨hal-01598166⟩
  • Marc Anton, Chantal Brossard, M. Drouet, Sandrine Legoué-Morillon, Evelyne Paty, et al.. Profil de sensibilisation aux protéines d'oeuf et prédiction de la tolérance. 7. Congrès Francophone d’Allergologie, Apr 2015, Paris, France. ⟨hal-02809143⟩
  • Thuy Minh Giang, Steven Le Feunteun, Sébastien Gaucel, Pierre Brestaz, Anne Meynier, et al.. In vitro digestion of a whey protein stabilized emulsion: Mechanistic modeling reveals the major influence of droplet coalescence on the kinetics of pancreatic lipolysis (poster). ICFD INFOGEST - 3rd International Conference on Food Digestion, European Cooperation in Science and Technology (COST). BEL., Mar 2014, Wageningen, Netherlands. ⟨hal-01598170⟩
  • Marc Anton, Jacques Guéguen. Amélioration de la valeur alimentaire des protéines végétales par la technologie. Les protéines végétales pour l’alimentation humaine : une opportunité bretonne ?. Journée Nationale de l’Ingénieur, Ingénieurs et Scientifiques de France (IESF). Paris, FRA., Apr 2014, Rennes, France. ⟨hal-02801299⟩
  • Carlos Manassero, Marie de Lamballerie, C. Vaudagna, Marc Anton, F. Speroni, et al.. Hydrostatic Pressure Improves Protein Solubility and Dispersion Stability of and Biotechnology. 8. International Conference on High Pressure Bioscience and Biotechnology, Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS). Nantes, FRA., Jul 2014, Nantes, France. ⟨hal-02799665⟩
  • Marc Anton. Protéines végétales, quelles innovations en alimentation ?. [R]évolution Alimentaire : Quelles protéines végétales au menu demain ? 4. Rendez-vous événement de la technopole Quimper-Cornouaille, Technopole Quimper-Cornouaille. Quimper, FRA., Oct 2014, Quimper, France. ⟨hal-02792659⟩
  • Audrey Arnould, Marc Anton, Anne-Laure Fameau. Fatty acid self-assemblies in the presence of choline hydroxide: effect of the molar ratio. 20. SIS - Surfactants in Solution Symposium, Jun 2014, Coimbra, Portugal. ⟨hal-02739416⟩
  • Alain Riaublanc, Marc Anton. Protéines végétales : tendances de consommation et impact environnemental. Colloque PROTEIN’IAA. De la nutrition aux fonctionnalités des protéines : quelles applications pour les IAA ?, NOVALIM. Bourg en Bresse, FRA., Jun 2014, Bourg-en-bresse, France. ⟨hal-02792006⟩
  • Marc Anton. Egg yolk: a source of biological compounds for food and medicine. Innovation in Egg Utilization Research and Development. Banff Egg Forum _Innovation in Egg Utilization Research and Developpement, Jun 2014, Wroclaw, Poland. ⟨hal-02739543⟩
  • Marie-Benoît Magrini, Anne-Sophie Voisin, Marc Anton, Célia Cholez, Gérard Duc, et al.. La transition vers des systèmes agro-alimentaires durables : quelle place et qualification pour les légumineuses à graines ?. La Grande Transformation de l'Agriculture, 20 ans après : renouveler les approches institutionnalistes sur l'agriculture et l'alimentation, Jun 2014, Montpellier, France. 25 p. ⟨hal-01123012⟩
  • Stéphane Walrand, Didier Remond, Sandra Denery-Papini, Marc Anton, Didier Dupont. Valeurs nutritionnelles des protéines végétales dans l’alimentation. Salon de l’agriculture, Centre National des Expositions et Concours Agricoles (CENECA). FRA., Feb 2013, Paris, France. ⟨hal-02802394⟩
  • Stéphane Walrand, Didier Remond, Sandra Denery-Papini, Marc Anton, Didier Dupont. Valeur nutritionnelle des protéines végétales. Salon International de l’Agriculture, Centre National des Expositions et Concours Agricoles (CENECA). FRA., Feb 2013, Paris, France. 20 p. ⟨hal-01209802⟩
  • Thuy Minh Giang, Steven Le Feunteun, Sebastien Gaucel, Pierre Brestaz, Anne Meynier, et al.. Dynamic modelling highlights the major impact of droplet surface area on lipolysis rate of triacylglycerol emulsions stabilized with whey proteins (poster). Biopolymers, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Dec 2013, Nantes, France. ⟨hal-01598175⟩
  • Jacques Guéguen, Marc Anton, Marie-Benoît Magrini, Valerie Micard. Accroître l’acceptabilité des protéines végétales par le consommateur : un besoin d’innovation. Salon international de l’agriculture-SIA, Feb 2013, Paris, France. 20 p. ⟨hal-01268237⟩
  • Marc Anton. Yolk processes, assemblies and functionalities: a new point of view concerning yolk structures. 17. Gums and stabilisers for the food industry, Jun 2013, Wrexham, United Kingdom. ⟨hal-02748580⟩
  • Jean-Marc Schwartz, Véronique Sole, Alain Riaublanc, Marie-Hélène Ropers, Marc Anton. Impact of napin, a 2S protein from rapeseed in the functional properties of β-casein. Biopolymers 2013 - Biopolymer Assemblies for Materials Design, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Dec 2013, Nantes, France. ⟨hal-02746326⟩
  • Pierre Brestaz, Anne Meynier, Sébastien Marze, Thomas Cattenoz, Daniel Picque, et al.. Comparison of the digestive fate of emulsions containing long chain n-3 lipids with a static and a dynamic in vitro system. 2. International Conference of Food Digestion, European Cooperation in Science and Technology (COST). BEL., Mar 2013, Madrid, Spain. ⟨hal-01195489⟩
  • Chantal Brossard, F. Rancé, A. Juchet, M. Drouet, S. Legoué-Morillon, et al.. Revisiting egg yolk involvement in children food allergy to egg. Food Allergy & Anaphylaxis Meeting, The European Academy of Allergy and Clinical Immunology (EAACI). Zurich, CHE., Feb 2013, Nice, France. 1 p. ⟨hal-01209772⟩
  • J. Le Guillou, S. Desherces, E. Schmitt, Marie-Hélène Ropers, Elisabeth David-Briand, et al.. Building of biomimetic structures in order to reproduce the outer membrane of bull sperm and to analyse the contact with protective agents used in bull semen extenders. 16. Annual Conference of the European Society for Domestic Animal Reproduction (ESDAR), Aug 2012, Dublin, Ireland, United Kingdom. ⟨hal-02747591⟩
  • D. Moreno Garcia, D. Bencharif, L. Amirat-Briand, S. Destrumelle, E. Schmitt, et al.. Freezing stallion semen: trial of an extender made with low density lipoproteins (LDL) from chicken egg yolk. 16. Annual Conference of the European Society for Domestic Animal Reproduction (ESDAR), Aug 2012, Dublin, Ireland, United Kingdom. ⟨hal-02747733⟩
  • J Le Guillou, S Desherces, Emmanuelle Schmitt, Marie-Hélène Ropers, Elisabeth David Briand, et al.. Building of biomimetic structures in order to reproduce the outer membrane of bull and to analyze the contact with protective agents used in bull semen extenders.. 16. Annual Conference of the European Society for Domestic Animal Reproduction (ESDAR 2012), European Society for Domestic Animal Reproduction (ESDAR). INT., Aug 2012, Dublin, Germany. 58 p. ⟨hal-02746982⟩
  • Marc Anton. Egg yolk processing : Impact on physical and nutritional functionalities. Innovation in Egg Utilization Research and Development. Banff Egg 2012 forum, Mar 2012, Banff, Canada. ⟨hal-02749744⟩
  • Marc Anton, Valerie Beaumal, Elisabeth David Briand. Specificities of egg yolk in relation with applications and process.. Science and technology of Food Emulsions, SCI. Londres, GBR., Jun 2012, Londres, United Kingdom. ⟨hal-02747539⟩
  • Claire Surel, Alain Riaublanc, Catherine Garnier, Marc Anton. Heating milk proteins impacts interface protein adsorption and texture of emulsions: a way to innovative textures. Meeting of working Group Medicago sativa, May 2012, Budapest, Hungary. ⟨hal-02802756⟩
  • D. Moreno Garcia, D. Bencharif, L. Amirat-Briand, S. Destrumelle, E. Schmitt, et al.. Freezing stallion semen: trial of an extender made with low density lipoproteins (LDL) from chicken egg yolk. 6. International Symposium on Stallion Reproduction ISSR, Sep 2012, Vienne, Austria. ⟨hal-02744857⟩
  • Sebastien Marze, Loic Foucat, Marc Anton. Suivi de la digestion in vitro de lipides riches en acides gras n-3 par RMN, DWS et tensiométrie. Devenir de l'aliment dans le tube digestif - MODALTUB 2011, Nov 2011, Paris, France. ⟨hal-02808356⟩
  • Judith Araceli Piermaria, Elisabeth David Briand, Valerie Beaumal, Sebastien Marze, Maria Christina Añon, et al.. Emulsion and interface of dispersed lipids under gastrointestinal tract conditions. 6. Jornadas Internacionales de Proteinas y Coloides Alimentarios, Universidad de Buenos Aires. Buenos Aires, ARG., Jul 2011, Buenos Aires, Argentina. ⟨hal-02803887⟩
  • Claire Surel, Alain Riaublanc, Catherine Garnier, Marc Anton. Model dairy dessert enriched in polyunsaturated fatty acids : structure, oxidation and bioaccessibility. Biopolymères 2010, Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Dec 2010, Le Croisic, France. ⟨hal-02812084⟩
  • L. Amirat-Briand, D. Bencharif, O. Vera-Munoz, Marc Anton, E. Schmidt, et al.. Are artificial insemination centres ready to replace egg yolk by low density lipoproteins (LDL) in extenders for bull semen cryopreservation? : recent results review. 14. Annual Conference of the European Society for Domestic Animal Reproduction and 22. Annual Meeting of EU-AI-Vets, Sep 2010, Eger, Hungary. ⟨10.1111/j.1439-0531.2010.01654_3.x⟩. ⟨hal-02756372⟩
  • L. Amirat-Briand, D. Bencharif, O. Vera-Munoz, S. Pineau, S. Desherces, et al.. Preliminary results of bull semen fertility after cryopreservation with low density lipoproteins (LDL) extender. 14. Annual Conference of the European Society for Domestic Animal Reproduction and 22. Annual Meeting of EU-AI-Vets, Sep 2010, Eger, Hungary. ⟨hal-02754037⟩
  • Sylvie Durand, Bruno Veyrand, Marie-Hélène Ropers, Philippe Marchand, Marc Anton, et al.. Distribution of fluorochemicals in the compartments of dispersed systems. Food colloids 2008 creating structure, delivering functionality. 12. Food colloids conference, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Apr 2008, Le Mans, France. 1 p. ⟨hal-02752575⟩
  • O. Vera-Munoz, L. Briand, T. Diaz, L. Vasquez, J. Bencharif, et al.. The effect of semen dilution to low-sperm number dose on motility and functionality of cryopreserved bovine spermatozoa using LDL (Low Density Lipoproteins) extender: comparison to Triladyl (R) and Bioxcell (R). 16. International Congress on Animal Reproduction (ICAR), Jul 2008, Budapest, Hungary. ⟨10.1111/j.1439-0531.2009.01488_1.x⟩. ⟨hal-02753881⟩
  • Marc Anton, Francoise Nau, Yves Nys. Bioactive egg components and their potential uses. 11. European Symposium on the Quality of Eggs and Egg Products, May 2006, Doorwerth, Netherlands. ⟨hal-01453972⟩
  • Serge Bérot, Marc Anton, Alain Riaublanc, Anne Desrumaux, M. Labbafi, et al.. Emulsification des bases laitières à foisonner par membrane : un procédé économe en énergie. COFrRoCA 2006. 4. Colloque Franco-Roumain de Chimie Appliquée, Jun 2006, Clermond-Ferrand, France. ⟨hal-02814694⟩
  • Marc Anton, F. Nau, Yves Nys. Bioactive egg components and their potential uses. 11. European Symposium on the Quality of Eggs and Egg Products, May 2005, Doowerth, Netherlands. ⟨hal-02760882⟩
  • F. Dalizon, Perla Relkin, François Mariette, Marc Anton, A. Riaublanc. Impact des cristaux de matière grasse sur la capacité à foisonner d`émulsions laitières. 16èmes Rencontre scientifiques et technologiques des industries alimentaires, Nov 2004, Nantes, France. pp.1. ⟨hal-02583721⟩
  • Marc Anton, Alain Riaublanc. Les émulsions alimentaires : quelles protéines pour quelles propriétés ?. Euroforum, Oct 2000, Paris, France. ⟨hal-02764775⟩
  • Marc Anton, M. Le Denmat, Gilles Gandemer. Propriétés émulsifiantes et traitements thermiques de fractions du jaune d'oeuf : granules et plasma. 3. Journées de la Recherche Avicole, Mar 1999, St-Malo, France. pp.463-466. ⟨hal-02834842⟩
  • Marc Anton. Functional properties of hen egg yolk constituents. 8. European Symposium on the Quality of Eggs and Egg Product, Sep 1999, Bologne, Italy. pp.375-379. ⟨hal-02840022⟩
  • Marc Anton. Lipoprotéines et lipides du jaune d'oeuf de poule. Conférence Chevreul, Nov 1996, Nantes, France. ⟨hal-02764839⟩
  • Marc Anton. Lipoprotéines et lipides du jaune d'oeuf de poule. Journées Chevreul, Nov 1996, Nantes, France. ⟨hal-02765994⟩
  • Marc Anton, Gilles Gandemer. Composition, solubility and emulsifying properties of granules fractionated from hen egg yolk. 6. European Symposium, Sep 1995, Zaragoza, Spain. ⟨hal-02776257⟩
  • Marc Anton, Gilles Gandemer. Composition, solubility and emulsifying properties of granules fractionated from hen egg yolk. 6. European Symposium on the Quality of Eggs and Egg Products, Sep 1995, Zaragoza, Spain. ⟨hal-02773129⟩
  • Marc Anton, Philippe Gatellier, Michel Renerre. Relationships between myoglobin and microsomal lipid oxidation. Influence of muscle type and time post-mortem. 39. International Congress of Meat Science and Technology, Jul 1993, Calgary, Canada. ⟨hal-02778149⟩
  • Marc Anton, Philippe Gatellier, Michel Renerre. Non-enzymatic catalysis of microsomal lipid peroxidation by activated -MetMb. Detection of myoglobin-derived radicals by optical and ESR spectroscopy. 38. International Congress of Meat Science and Technology, Aug 1992, Clermont-Ferrand, France. ⟨hal-02771917⟩
  • Philippe Gatellier, Marc Anton, F. Chraiti, Michel Renerre. Relationships between lipid oxidation, antioxidant enzyme activities and colour stability in raw beef during storage. 38. International Congress, Aug 1992, Clermont-Ferrand, France. ⟨hal-02774784⟩
  • Marc Anton, Philippe Gatellier, Michel Renerre. Microsomal lipid peroxidation in relation with oxidation of bovine myoglobin. 37. International Congress of Meat Science and Technology, Sep 1991, Kulmbach, Germany. ⟨hal-02777106⟩
  • Marc Anton, C. Salgues, Philippe Gatellier, Michel Renerre. Etudes des relations oxydatives entre les lipides membranaires et la myoglobine in vitro. 8.Journées d'Etude "Sciences des Aliments" de l'Association Française de Nutrition: Comportement alimentaire, nutrition, technologie, fonctionalité, Nov 1991, Quimper, France. ⟨hal-02852281⟩
  • Marc Anton, Philippe Gatellier, Michel Renerre. Influence de l'environnement lipidique sur l'autoxydation de la myoglobine bovine. I. Roles des microsomes. 5. Journees Recherches Viande : Composition des Viandes, Oct 1990, Paris, France. ⟨hal-02848000⟩

Poster communications26 documents

  • Valérie Lechevalier-Datin, Catherine Guérin-Dubiard, Maryvonne Pasco, Angélique Gillard, Nuttinee Musikaphun, et al.. Heat treatments applied to egg product have a rather low impact on in vivo allergenicity, despite significant changes in protein digestibility and antigenicity. International Egg Symposium, Oct 2018, Kyoto, Japan. 2018. ⟨hal-01901473⟩
  • Matteo Lascialfari, Marc Anton, Colette Larre, Christophe Nguyen-The, Valérie Micard, et al.. Dynamiques des connaissances et des innovations dans les sciences alimentaires sur les légumineuses : une analyse mondiale des publications scientifiques. 2e Rencontres francophones sur les légumineuses (RFL 2018), Oct 2018, Toulouse, France. pp.0, 2018. ⟨hal-02191782⟩
  • Noëmie Simon, Nathalie Roudier, Matteo Lascialfari, Christine Bouley, Marc Anton, et al.. Pois, fèverole, lupin, soja pour l’alimentation humaine : quelle place dans la littérature scientifique mondiale ?. 2. Rencontres Francophones sur les Légumineuses (RFL2), Sep 2018, Toulouse, France. 2018. ⟨hal-02154416⟩
  • Chantal Brossard, Fabienne Rancé, Anne Juchet, M. Drouet, Evelyne Paty, et al.. Involvement of raw and heated egg yolk in children food allergy to egg. International Egg Symposium, Oct 2018, Kyoto, Japan. 2018. ⟨hal-01901470⟩
  • Marie Josephe Amiot-Carlin, Stephane Walrand, Marc Anton, Adeline Boire, Alain Baranger, et al.. GFL Groupe Filières Légumineuses. RFL 2. Rencontres Francophones Légumineuses, Oct 2018, Toulouse, France. 2018. ⟨hal-02789055⟩
  • Marie-Benoît Magrini, Gaël Plumecocq, Matteo Lascialfari, Hugues Leiser, Dominique Millot, et al.. Projet BILAG : une bibliométrie de la littérature scientifique mondiale sur les légumineuses à graines pour comprendre la dynamique de la recherche sur ces espèces. 2. Rencontres Francophones sur les Légumineuses (RFL2), Sep 2018, Toulouse, France. 2018. ⟨hal-02154415⟩
  • Perrine Gelebart, Alain Riaublanc, Marie-Hélène Famelart, Marc Anton, Catherine Garnier. Modulation de la texture de systèmes modèles émulsifiés et acidifiés par addition d'agrégats de protéines laitières. Journée PROFIL - La plasticité des protéines du lait : un atout majeur pour concevoir des assemblages fonctionnels, Sep 2017, Rennes, France. 2017. ⟨hal-02198138⟩
  • Thibault Loiseleux, Agnès Rolland-Sabaté, Thomas Croguennec, Catherine Garnier, Sophie Guilois-Dubois, et al.. Characterization of milk protein aggregates as a function of casein micelles/whey proteins ratio by Asymmetrical Flow Field Flow Fractionation (AF4) coupled with Multiangle Laser Light Scattering (MALLS). Association francophone des techniques separatives (AFSEP), Jun 2016, Nantes, France. 2016. ⟨hal-02742435⟩
  • Vincenza Ferraro, Marc Anton, Veronique Sante-Lhoutellier. Spontaneous self-assembly of collagen is modulated by age ad drying process. 16. Food Hydrocolloids, 2016, Wageningem, Netherlands. 2016. ⟨hal-02739310⟩
  • Thibault Loiseleux, Catherine Garnier, Thomas Croguennec, Valerie Beaumal, Camille Jonchere, et al.. Creation of textured dairy emulsions by connecting oil droplets through whey protein aggregates. 16. Food Colloids Conference, Apr 2016, Wageningen, Netherlands. 2016. ⟨hal-01305338⟩
  • Lionel Brétillon, Narjès Babchia, Oscar Castellani, Christophe Del'Homme, Stéphane Grégoire, et al.. Bioavailability of dietary omega-3 DHA and lutein for the retina: results from a preclinical study in mini-pigs with encapsulated nutrients. Annual meeting of the Association-for-Research-in-Vision-and-Ophthalmology (ARVO), May 2015, Denver, United States. Association for Research in Vision and Ophthalmology, Investigative Ophthalmology and Visual Science, 56 (7), 1 p., 2015, Investigative Ophthalmology & Visual Science. ⟨hal-01243325⟩
  • D. Maurer, E. Mcallister, M. Lamballerie, Elisabeth David Briand, Marc Anton, et al.. Effect of High Pressure on the Digestibility of Unabsorbed Proteins Surrounding Soybean Oleosomes. 8. International Conference on High Pressure Bioscience and Biotechnology, Jul 2014, Nantes, France. 2014. ⟨hal-02739017⟩
  • Audrey Arnould, Adrián A. Pérez, Marc Anton, Anne-Laure Fameau. How to control the foam stability by the molar ratio between Myristic Acid and Choline?. Biopolymers 2013 : Biopolymer Assemblies for Material Design, Dec 2013, Nantes, France. 2013. ⟨hal-02746997⟩
  • Julie Foucquier, Sebastien Gaucel, Claire Surel, Alain Riaublanc, Marc Anton, et al.. Modelling the formation of the lipid droplet interface and networks during an emulsion of a milk gel.. 11. International Hydrocolloids Conference Biofunctionality and Technobiofunctionality of Hydrocolloids, May 2012, Indianapolis, United States. 2012. ⟨hal-01195488⟩
  • Claire Fromentin, Claire Gaudichon, Jean-Noel Thibault, Marc Anton, Daniel Tomé, et al.. Assessement of the nutritional quality of egg proteins in humans using intrinsic and uniformly doubly [15N]-[13C]- labelling. International Symposium: Dietary Protein for Human Health, Mar 2011, Auckland, New Zealand. Palmerston North Historical Society, 2011, 124 p., 2011, Symposium Proceedings: International Symposium Dietary Protein for Human Health 2011: Skycity Convention Centre, Auckland, New Zealand, 27-30 March 2011. ⟨hal-02747624⟩
  • Oscar Francisco Castellani, Claude Genot, Marc Anton. Encapsulation of w-3 polyunsaturated fatty acids and carotenoids by submicron emulsion powder. 102. AOCS annual meeting., May 2011, Cincinnati, United States. 2011. ⟨hal-02803276⟩
  • Chantal Brossard, Fabienne Rance, Martine Drouet, Sandrine Legoué-Morillon, Evelyne Paty, et al.. Profil de sensibilisation aux protéines d'œuf et prédiction de la tolérance. Rencontres de la recherche en santé dans le Grand Ouest, May 2010, Nantes, France. 1 p., 2010. ⟨hal-02823884⟩
  • Augustin Balontrade, Marie-Hélène Ropers, Christian Schwieger, A. Scilingo, M.C. Anon, et al.. Amaranth Protein Isolates at the Air-Water Interface. 13. Congrès international sur les films moléculaires organisés LB13, Jul 2010, Laval, Canada. 2010. ⟨hal-02814169⟩
  • Cécile Rannou, Carole Prost, Catherine Loisel, Christelle Le Borgne Costiou, Marc Anton, et al.. Effect of processing conditions on functional properties of spray-dried whole- and egg yolk powders. Biopolymères 2010 – Matrices alimentaires: Construction, deconstruction, proprieties sensorielles et nutritionnelles, Dec 2010, Le Croisic, France. ⟨hal-02053920⟩
  • O. Castellani, Corinne Belhomme, E. David-Briand, C. Guerin-Dubiard, Marc Anton. Iron-egg-yolk phosvitin interaction : effect of protein interfacial adsorption. Food Colloids Congress, 2004, Leeds, United Kingdom. 1 p., 2004. ⟨hal-02829071⟩
  • Stephanie Dauphas, N. Mouhous-Riou, Brigitte Metro, Alan Mackie, Peter James Wilde, et al.. Supramolecular organisations of beta-casein : Effect on the interfacial properties. Food Colloids Congress, 2004, Leeds, United Kingdom. 1 p., 2004. ⟨hal-02831251⟩
  • Helga Sirvente, Stephanie Dauphas, Valerie Beaumal, Alain Riaublanc, Marc Anton. Adsorption of egg yolk LDL at air-water and oil-water interfaces : respective effects of apoproteins and phospholipids. Food Colloids Congress, 2004, Leeds, United Kingdom. 1 p., 2004. ⟨hal-02828766⟩
  • M. Le Denmat, Marc Anton, Valerie Beaumal, Gilles Gandemer. Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions. Food Colloids 2000. Fundamentals of formulation, Apr 2000, Postdam, Netherlands. 1 p., 2000. ⟨hal-02839794⟩
  • Marc Anton, N. Chapleau, M. de Lamballerie-Anton. Stability and rheology of high-pressure treated oil-in-water emulsions prepared with egg yolk. Food Colloids 2000. Fundamentals of formulation, Apr 2000, Postdam, Netherlands. 1 p., 2000. ⟨hal-02840311⟩
  • M. Le Denmat, Marc Anton, Valerie Beaumal, Gilles Gandemer. Characterisation of the interface of oil-in-water emulsions prepared with hen egg yolk at different pH and NaCl concentrations : relation with emulsion stability. 8. European Symposium on the Quality of Eggs and Egg Products, Sep 1999, Bologne, Italy. 1 p., 1999. ⟨hal-02836077⟩
  • Marc Anton, A. Trimeche, G. Chatagnon, Gilles Gandemer, D. Tainturier. Composition of plasma from hen and quail egg yolk : application to the cryopreservation of Poitou Jackass Sperm. 34. Annual Meeting of the Society for Cryobiology, 1997, Barcelona, Spain. 1 p., 1997. ⟨hal-02836366⟩

Book sections16 documents

  • Marc Anton, Francoise Nau, Valérie Lechevalier-Datin, Anne Meynier. Presentation of the Ovoproduct Matrix. Alteration of Ovoproducts, ISTE Editions, 302 p., 2018, 9781785482717. ⟨10.1016/B978-1-78548-271-7.50001-8⟩. ⟨hal-01861722⟩
  • Marc Anton, Francoise Nau, Romain Jeantet. From Eggs to Egg Products. Handbook of Food Science and Technology 3, 3, ISTE Ltd, 421 p., 2016, Food Science and Technology, 978-1-84821-934-2. ⟨hal-01349151⟩
  • Marc Anton, Helga Sirvente. La mayonnaise, une histoire d'assemblages. Science culinaire : Matière, procédés, dégustation, Editions Belin, 400 p., 2014, Echelles, 978-2-7011-7533-1. ⟨hal-02800407⟩
  • Marc Anton, Valérie Lechevalier-Datin, Francoise Nau. Les émulsions et les mousses à base d'oeufs. Emulsions laitières et Foisonnement, Lavoisier, 482 p., 2013, 978-2-7462-3203-7. ⟨hal-01209478⟩
  • Guy Della Valle, Isabelle Souchon, Marc Anton. La matrice alimentaire : définition, classification et caractérisation. Structure des aliments et effets nutritionnels, Editions Quae, 470 p., 2013, 9782759220120. ⟨hal-02803058⟩
  • Marc Anton, Francoise Nau, Catherine Guérin-Dubiard. Bioactive fractions of eggs for human and animal health. Improving the safety and quality of eggs and egg products Volume 2 : Egg safety and nutritional quality, 214, Woodhead Publishing Ltd, 2011, Woodhead Publishing in Food Science, Technology and Nutrition, 978-0-85709-072-0. ⟨hal-01454195⟩
  • Valérie Lechevalier-Datin, Thomas Croguennec, Marc Anton, Francoise Nau. Processed egg products. Improving the safety and quality of eggs and egg products Volume 1: Egg chemistry, production and consumption, 213, Woodhead Publishing Ltd, 2011, Woodhead Publishing in Food Science, Technology and Nutrition, 978-1-84569-754-9. ⟨hal-01454198⟩
  • C. Guérin-Dubiart, Marc Anton, Joël Gautron, Yves Nys, Francoise Nau. Composition de l'oeuf. Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, Tec et Doc, 2010, Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3. ⟨hal-02822901⟩
  • Valérie Lechevalier-Datin, Thomas Croguennec, Marc Anton, Yann Desfougeres. L'oeuf ingrédient alimentaire. Science et technologie de l'oeuf et des ovoproduits de l'oeuf aux ovoproduits, 2, Editions Tec & Doc Lavoisier, 555 p., 2010, Collection Sciences et Techniques Agroalimentaires, 978-2743012243. ⟨hal-01454418⟩
  • Valérie Lechevalier-Datin, Marc Anton, Francoise Nau. Egg proteins. Handbook of hydrocolloids, 173 (2. édition), CRC press, 948 p., 2009, Woodhead Publishing in Food Science, Technology and Nutrition, 978-1-4398-0820-7. ⟨hal-01454417⟩
  • Marc Anton, Oscar Castellani, Catherine Guérin-Dubiard. Egg compounds with antioxidant and mineral binding properties. Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839. ⟨hal-01349146⟩
  • Marc Anton, Oscar Castellani, Catherine Guérin-Dubiard. Phosvitin. Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839. ⟨hal-01349141⟩
  • Marc Anton. Extraction et caractérisation des protéines et des lipides du jaune d'oeuf de poule. Pratiques scientifiques et maîtrise de l'environnement, Ecrin, 2004, Cahiers des Clubs CRIN, 978-2912154095. ⟨hal-02834081⟩
  • Vincent Martinet, Valerie Beaumal, Michèle Dalgalarrondo, Marc Anton. Emulsifying properties and adsorption behavior of egg yolk lipoproteins (LDL and HDL) in oil-in-water emulsions. Food emulsions and dispersions, Research Signpost, 2002, 81-7736-102-3. ⟨hal-02828108⟩
  • Marc Anton, Valerie Beaumal, Chantal Brossard, Genevieve Llamas, M. Le Denmat. Droplet flocculation and physical stability of oil-in-water emulsions prepared with hen egg yolk. Food emulsions and dispersions, Research Signpost, 2002, 81-7736-102-3. ⟨hal-02827290⟩
  • Marc Anton. Structure and functional properties of hen egg yolk constituents. Recent Research Developments in Agricultural and Food Chemistry : Vol. 2, 1998. ⟨hal-02838267⟩

Patents1 document

  • Marc Anton, Claude Genot, Oscar Francisco Castellani, Lionel Brétillon, Jean-Michel Chardigny. Procédé pour la fabrication d'une émulsion sèche en poudre contenant au moins un principe actif lipophile et émulsion sèche obtenue par ce procédé. N° de brevet: WO 2014076432 A1. 2013, 45 p. ⟨hal-02801593⟩

Other publications1 document

  • Francoise Nau, Herve This, Marc Anton, Florence Baron, Nicolas Guyot, et al.. L'oeuf aux trésors. 2013, 24 p. ⟨hal-01173829⟩

Reports1 document

  • Marc Anton, Anne Meynier, Pierre Schuck, C. Loisel, Carole Prost. Fraction lipidique des ovoproduits : propriétés réactionnelles, fonctionnelles, sensorielles et nutritionnelles en réponse aux conditions de production.. [Contrat] Conseil Régional des Pays-de-la-Loire. 2011. ⟨hal-02807189⟩

typdoc_CREPORT1 document

  • Sebastien Marze, Anne Meynier, Loic Foucat, Marc Anton. Emulsion composition and structure influence the in vitro digestion of triglycerides. 2014. ⟨hal-02797640⟩