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Number of documents

218

Famelart Marie-Hélène


Journal articles116 documents

  • Fanny Guyomarc'H, Gaëlle Arvisenet, Saïd Bouhallab, Fanny Canon, Stéphanie-Marie Deutsch, et al.. Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits. Trends in Food Science and Technology, Elsevier, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩. ⟨hal-03099687⟩
  • Marie-Hélène Famelart, Thomas Croguennec, Thomas Sevrin. Optimisation of microparticle formation by dry heating of whey proteins. Journal of Food Engineering, Elsevier, 2021, 291, pp.110221. ⟨10.1016/j.jfoodeng.2020.110221⟩. ⟨hal-02905785⟩
  • Hanna Lesme, Cécile Rannou, Marie-Hélène Famelart, Said Bouhallab, Carole Prost. Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception. Trends in Food Science and Technology, Elsevier, 2020, 98, pp.140-149. ⟨10.1016/j.tifs.2020.02.006⟩. ⟨hal-02491445⟩
  • Ashkan Madadlou, Marie-Hélène Famelart, Stéphane Pezennec, Florence Rousseau, Juliane Floury, et al.. Interfacial and (emulsion) gel rheology of hydrophobised whey proteins. International Dairy Journal, Elsevier, 2020, 100, pp.104556. ⟨10.1016/j.idairyj.2019.104556⟩. ⟨hal-02317186⟩
  • J. Bauland, M.H. Famelart, S. Bouhallab, R. Jeantet, S. Roustel, et al.. Addition of calcium and magnesium chlorides as simple means of varying bound and precipitated minerals in casein micelle: Effect on enzymatic coagulation. Journal of Dairy Science, American Dairy Science Association, 2020, 103 (11), pp.9923-9935. ⟨10.3168/jds.2020-18749⟩. ⟨hal-02969338⟩
  • Hanna Lesme, Philippe Courcoux, Clémence Alleaume, Marie-Hélène Famelart, Said Bouhallab, et al.. Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts. Food Quality and Preference, Elsevier, 2020, 80, pp.103789. ⟨10.1016/j.foodqual.2019.103789⟩. ⟨hal-02306102⟩
  • Hanna Lesme, Clémence Alleaume, Saïd Bouhallab, Marie-Hélène Famelart, Cécile Marzin, et al.. Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts. Food Research International, Elsevier, 2020, 136, pp.109491. ⟨10.1016/j.foodres.2020.109491⟩. ⟨hal-02976249⟩
  • Elise Schong, Marie-Hélène Famelart. Influence of casein on the formation of whey protein microparticles obtained by dry heating at an alkaline pH. Food Research International, Elsevier, 2019, 122, pp.96-104. ⟨10.1016/j.foodres.2019.04.001⟩. ⟨hal-02098680⟩
  • 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⟩
  • Elise Schong, Marie-Hélène Famelart. Influence of lactose on the formation of whey protein microparticles obtained by dry heating at alkaline pH. Food Hydrocolloids, Elsevier, 2019, 87, pp.477-486. ⟨10.1016/j.foodhyd.2018.08.018⟩. ⟨hal-01867984⟩
  • Hanna Lesme, Cécile Rannou, Catherine Loisel, Marie-Hélène Famelart, Said Bouhallab, et al.. Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts. International Dairy Journal, Elsevier, 2019, 92, pp.28-36. ⟨10.1016/j.idairyj.2019.01.004⟩. ⟨hal-02014941⟩
  • Sameh Obeid, Fanny Guyomarc'H, Gregory Francius, Herve Guillemin, Xiaoxi Wu, et al.. The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy. Colloids and Surfaces B: Biointerfaces, Elsevier, 2019, 182, pp.110363. ⟨10.1016/j.colsurfb.2019.110363⟩. ⟨hal-02215870⟩
  • Floriane Doudies, Anne-Sophie Arsene, Fabienne Garnier-Lambrouin, Marie-Hélène Famelart, Antoine Bouchoux, et al.. Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C. Foods, MDPI, 2019, 8 (12), pp.652. ⟨10.3390/foods8120652⟩. ⟨hal-02399317⟩
  • Olivia Ménard, Marie-Hélène Famelart, Amélie Deglaire, Yann Le Gouar, Sylvie Guerin, et al.. Gastric Emptying and Dynamic In Vitro Digestion of Drinkable Yogurts: Effect of Viscosity and Composition. Nutrients, MDPI, 2018, 10 (9), pp.1308. ⟨10.3390/nu10091308⟩. ⟨hal-01906541⟩
  • Marie-Hélène Famelart, Elise Schong, Thomas Croguennec. Dry heating a freeze-dried whey protein powder: Formation of microparticles at pH 9.5. Journal of Food Engineering, Elsevier, 2018, 224, pp.112-120. ⟨10.1016/j.jfoodeng.2017.12.010⟩. ⟨hal-02621177⟩
  • Elise Schong, Marie-Hélène Famelart. Dry heating of whey proteins leads to formation of microspheres with useful functional properties. Food Research International, Elsevier, 2018, 113, pp.210-220. ⟨10.1016/j.foodres.2018.07.004⟩. ⟨hal-01854608⟩
  • Marie-Hélène Famelart, Elise Schong, Thomas Croguennec. Dry heating a freeze-dried whey protein powder: Formation of microparticles at pH 9.5. Journal of Food Engineering, 2018, 224, pp.112-120. ⟨hal-02044445⟩
  • L. Lorieau, C. Septier, A. Laguerre, L. Le Roux, E. Hazart, et al.. Bolus quality and food comfortability of model cheeses for the elderly as influenced by their texture. Food Research International, 2018, 111, pp.31-38. ⟨10.1016/j.foodres.2018.05.013⟩. ⟨hal-02044447⟩
  • Christelle Lopez, Chantal Cauty, Florence Rousseau, Marielle Blot, Antinéa Margolis, et al.. Lipid droplets coated with milk fat globule membrane fragments: Microstructure and functional properties as a function of pH. Food Research International, 2017, 91, pp.26-37. ⟨10.1016/j.foodres.2016.11.025⟩. ⟨hal-01405408⟩
  • Elise Schong, Marie-Hélène Famelart. Dry heating of whey proteins. Food Research International, Elsevier, 2017, 100 part 2, ⟨10.1016/j.foodres.2017.08.057⟩. ⟨hal-01581644⟩
  • Benoit Foligne, Sandrine Parayre-Breton, Redouane Cheddani, Marie-Hélène Famelart, Marie-Noelle Madec, et al.. Immunomodulation properties of multi-species fermented milks. Food Microbiology, Elsevier, 2016, 53, pp.60-69. ⟨10.1016/j.fm.2015.04.002⟩. ⟨hal-01209834⟩
  • Robi Andoyo, Fanny Guyomarc'H, Marie-Hélène Famelart. Acid gelation of whey protein microbeads of different sizes. Dairy Science & Technology, EDP sciences/Springer, 2016, 96 (2), pp.213-225. ⟨10.1007/s13594-015-0260-3⟩. ⟨hal-01454591⟩
  • François Mariotti, Marion Valette, Christelle Lopez, Hélène Fouillet, Marie-Hélène Famelart, et al.. Casein compared with whey proteins affects the organization of dietary fat during digestion and attenuates the postprandial triglyceride response to a mixed high-fat meal in healthy, overweight men. Journal of Nutrition, American Society for Nutrition, 2015, 145 (12), pp.2657-2664. ⟨10.3945/jn.115.216812⟩. ⟨hal-01535341⟩
  • Robi Andoyo, Fanny Guyomarc'H, Agnès Burel, Marie-Hélène Famelart. Spatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanisms. Food Hydrocolloids, Elsevier, 2015, 51, pp.118-128. ⟨10.1016/j.foodhyd.2015.04.031⟩. ⟨hal-01209825⟩
  • Fanny Guyomarc'H, Marie-Hélène Famelart, Gwenaele Henry, Muhammad Gulzar, Joelle Léonil, et al.. Current ways to modify the structure of whey proteins for specific functionalities—a review. Dairy Science & Technology, EDP sciences/Springer, 2015, 95 (6), ⟨10.1007/s13594-014-0190-5⟩. ⟨hal-01209713⟩
  • Florence Barbe, Olivia Ménard, Yann Le Gouar, Caroline Buffière, Marie-Hélène Famelart, et al.. Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability. Food Chemistry, Elsevier, 2014, 143, pp.1-8. ⟨10.1016/j.foodchem.2013.07.100⟩. ⟨hal-01190608⟩
  • Sophie Chever, Fanny Guyomarc'H, Eric Beaucher, Marie-Hélène Famelart. High-protein fat-free acid milk gels: Control of protein composition and heat treatment. International Dairy Journal, Elsevier, 2014, 37, pp.95-103. ⟨10.1016/j.idairyj.2014.02.011⟩. ⟨hal-01209631⟩
  • Robi Andoyo, Fanny Guyomarc'H, Chantal Cauty, Marie-Hélène Famelart. Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation. Food Hydrocolloids, Elsevier, 2014, 37, pp.203-212. ⟨10.1016/j.foodhyd.2013.10.019⟩. ⟨hal-01209518⟩
  • Marie-Hélène Famelart, Ngoc Huyen Tran Le, Thomas Croguennec, Florence Rousseau. Are disulphide bonds formed during acid gelation of preheated milk?. International Journal of Food Science and Technology, Wiley, 2013, 48 (9), pp.1940-1948. ⟨10.1111/ijfs.12174⟩. ⟨hal-01209468⟩
  • Florence Barbe, Olivia Ménard, Yann Le Gouar, Caroline Buffière, Marie-Hélène Famelart, et al.. The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids. Food Chemistry, Elsevier, 2013, 136 (3-4), pp.1203-1212. ⟨10.1016/j.foodchem.2012.09.022⟩. ⟨hal-01019831⟩
  • Marion Morand, Fanny Guyomarc'H, David Legland, Marie-Hélène Famelart. Changing the isoelectric point of the heat-induced whey protein complexes affects the acid gelation of skim milk. International Dairy Journal, Elsevier, 2012, 23 (1), pp.9-17. ⟨10.1016/j.idairyj.2011.10.006⟩. ⟨hal-01189599⟩
  • Marion Morand, Assiba Dekkari, Fanny Guyomarc'H, Marie-Hélène Famelart. Increasing the hydrophobicity of the heat-induced whey protein complexes improves the acid gelation of skim milk. International Dairy Journal, Elsevier, 2012, 25 (2), pp.103-111. ⟨10.1016/j.idairyj.2012.03.002⟩. ⟨hal-01209305⟩
  • Marion Morand, Fanny Guyomarc'H, Stéphane Pezennec, Marie-Hélène Famelart. 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. International Dairy Journal, Elsevier, 2011, 21 (9), pp.670-678. ⟨10.1016/j.idairyj.2011.01.012⟩. ⟨hal-01454176⟩
  • Said Bouhallab, Marie-Hélène Famelart, Véronique Bargain. Les Agrégats protéiques, des vecteurs de molécules.. Revue Laitière Française, 2011, pp.38-39. ⟨hal-01174310⟩
  • Marie-Hélène Famelart, Pierre Christen. Protéines laitières l'inra vise des fonctionnalités ciblées.. Process, 2011, pp.55. ⟨hal-01174828⟩
  • Morand, Guyomarc'H, Famelart. How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk--a review. Dairy Science & Technology, EDP sciences/Springer, 2011, 91 (2), pp.97-126. ⟨10.1007/s13594-011-0013-x⟩. ⟨hal-00930572⟩
  • Marie-Hélène Famelart, Fanny Guyomarc'H, Marion Morand, Bruno Novales. Agrégation protéique et propriétés gélifiantes et moussantes des protéines laitières - Quoi de neuf sur le plan des connaissances ?. Innovations Agronomiques, INRAE, 2011, 13, pp.117-132. ⟨hal-01454173⟩
  • S. Aly, Juliane Floury, M.H. Famelart, M.N. Madec, D. Dupont, et al.. Nisin quantification by ELISA allows the modeling of its apparent diffusion coefficient in model cheeses.. Journal of Agricultural and Food Chemistry, American Chemical Society, 2011, 59 (17), pp.9484-90. ⟨10.1021/jf2008474⟩. ⟨hal-00729283⟩
  • S.A. Hogan, Marie-Hélène Famelart, D.J. O'Callaghan, Pierre Schuck. A novel technique for determining glass-rubber transition in dairy powders. Journal of Food Engineering, Elsevier, 2010, 99, pp.76-82. ⟨hal-02664239⟩
  • Fanny Guyomarc'H, Frédéric Violleau, Olivier Surel, Marie-Hélène Famelart. Characterization of heat-induced changes in skim milk using asymmetrical flow field-flow fractionation coupled with multiangle laser light scattering. Journal of Agricultural and Food Chemistry, American Chemical Society, 2010, 58 (24), pp.12592-12601. ⟨10.1021/jf102808f⟩. ⟨hal-01454156⟩
  • Juliane Floury, B. Camier, François Rousseau, C. Lopez, J.P. Tissier, et al.. Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure-texture relationships.. LWT - Food Science and Technology, Elsevier, 2009, 42 (10), pp.1611-1620. ⟨10.1016/j.lwt.2009.05.026⟩. ⟨hal-00730065⟩
  • Marie-Hélène Famelart, Géraldine Gauvin, Denis Paquet, Gérard Brulé. Acid gelation of colloidal calcium phosphate-depleted preheated milk. Dairy Science & Technology, EDP sciences/Springer, 2009, 89, pp.335-348. ⟨10.1051/dst/2009014⟩. ⟨hal-01454081⟩
  • Juliane Floury, Olivier Rouaud, M. Le Poullennec, M.H. Famelart. Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition.. LWT - Food Science and Technology, Elsevier, 2009, 42 (10), pp.1621-1628. ⟨10.1016/j.lwt.2009.06.002⟩. ⟨hal-00742008⟩
  • John A. Hannon, Sylvie Lortal, Jean-Pierre Tissier, Marie-Hélène Famelart. Limited ripening of low-fat UF-cheese due to CaPO4 barrier?. Dairy Science & Technology, EDP sciences/Springer, 2009, 89 (6), pp.555-568. ⟨10.1051/dst/2009035⟩. ⟨hal-00895714⟩
  • Marie-Hélène Famelart, Géraldine Gauvin, Denis Pâquet, Gérard Brulé. Acid gelation of colloidal calcium phosphate-depleted preheated milk. Dairy Science & Technology, EDP sciences/Springer, 2009, 89 (3-4), pp.335-348. ⟨hal-00895806⟩
  • Juliane Floury, Olivier Rouaud, Maëva Le Poullennec, Marie-Hélène Famelart. Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition. LWT - Food Science and Technology, Elsevier, 2009, 42, pp.1621-1628. ⟨hal-01454078⟩
  • Marie Renan, Fanny Guyomarc'H, V. Arnoult-Delest, Denis Pâquet, Gérard Brulé, et al.. Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring. International Dairy Journal, Elsevier, 2009, 19, pp.142-148. ⟨10.1016/j.idairyj.2008.09.007⟩. ⟨hal-01454061⟩
  • Fanny Guyomarc'H, M. Jemin, V. Le Tilly, M.N. Madec, M.H. Famelart. 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. Journal of Agricultural and Food Chemistry, American Chemical Society, 2009, pp.5910-5917. ⟨hal-00494452⟩
  • Fanny Guyomarc'H, Marlène Jemin, Véronique Le Tilly, Marie-Noelle Madec, Marie-Hélène Famelart. 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. Journal of Agricultural and Food Chemistry, American Chemical Society, 2009, 57, pp.5910-5917. ⟨10.1021/jf804042k⟩. ⟨hal-01454072⟩
  • Antoine Bouchoux, Belkacem Debbou, Geneviève Gesan-Guiziou, Marie-Hélène Famelart, Jean Louis Doublier, et al.. Rheology and phase behavior of dense casein micelle dispersions. Journal of Chemical Physics, American Institute of Physics, 2009, 131, pp.1-11. ⟨10.1063/1.3245956⟩. ⟨hal-01454089⟩
  • Jean-Yves Gassi, Marie-Hélène Famelart, Christelle Lopez. Heat treatment of cream affects the physicochemical properties of sweet buttermilk. Dairy Science & Technology, EDP sciences/Springer, 2008, 88 (3), pp.369-385. ⟨hal-00895683⟩
  • Jean-Yves Gassi, Marie-Hélène Famelart, Christelle Lopez. Heat treatment of cream affects the physicochemical properties of sweet buttermilk. Dairy Science & Technology, EDP sciences/Springer, 2008, 88, pp.369-385. ⟨hal-01454062⟩
  • Marie Renan, Véronique Arnoult-Delest, Denis Pâquet, Gérard Brulé, Marie-Hélène Famelart. Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedure. Dairy Science & Technology, EDP sciences/Springer, 2008, 88 (3), pp.341-353. ⟨hal-00895682⟩
  • Marie Renan, Véronique Arnoult-Delest, Denis Pâquet, Gérard Brulé, Marie-Hélène Famelart. Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedure. Dairy Science & Technology, EDP sciences/Springer, 2008, 88, pp.341-353. ⟨hal-01454042⟩
  • Marie Renan, Fanny Guyomarc'H, Véronique Arnoult-Delest, Denis Pâquet, Gérard Brulé, et al.. The rebodying of stirred yoghurt : interactions between proteins. Journal of Dairy Research, Cambridge University Press (CUP), 2008, 75, pp.450-456. ⟨10.1017/S002202990800352X⟩. ⟨hal-01454094⟩
  • Marie-Caroline Michalski, Benedicte Camier, Jean-Yves Gassi, Valérie Briard-Bion, Nadine Leconte, et al.. Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies. Food Research International, Elsevier, 2007, 40 (1), pp.191-202. ⟨10.1016/j.foodres.2006.09.011⟩. ⟨hal-02661384⟩
  • Arnaud Mimouni, Said Bouhallab, Marie-Hélène Famelart, D. Naegele, Pierre Schuck. The formation of calcium lactate crystals in responsible for concentrated acid whey thickening. Journal of Dairy Science, American Dairy Science Association, 2007, 90 (1), pp.57-65. ⟨10.1051/lait:2007015⟩. ⟨hal-01453999⟩
  • Fanny Guyomarc'H, Orlane Mahieux, Marie Renan, Marc Chatriot, Valérie Gamerre, et al.. Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH-conditions. Lait, Elsevier, 2007, 87, pp.119-137. ⟨10.1051/lait:2007003⟩. ⟨hal-01454025⟩
  • Fanny Guyomarc'H, Orlane Mahieux, Marie Renan, Marc Chatriot, Valérie Gamerre, et al.. Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH conditions. Le Lait, INRA Editions, 2007, 87 (2), pp.119-137. ⟨hal-00895639⟩
  • Marie Renan, Fanny Guyomarc'H, Marc Chatriot, Valérie Gamerre, Marie-Hélène Famelart. Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/κ -casein aggregates. Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55, pp.6736-6745. ⟨10.1021/jf0705771⟩. ⟨hal-01454014⟩
  • Fanny Guyomarc'H, Marie Renan, Marc Chatriot, Valérie Gamerre, Marie-Hélène Famelart. 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. Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (26), pp.10986-10993. ⟨10.1021/jf0722304⟩. ⟨hal-01454007⟩
  • Joseph Kehoe, André Brodkorb, Daniel Mollé, Emilie Yokoyama, Marie-Hélène Famelart, et al.. Determination of exposed sulfhydryl groups in heated β-lactoglobulin A using IAEDANS and mass spectrometry. Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (17), pp.7107-7113. ⟨10.1021/jf070397r⟩. ⟨hal-01454031⟩
  • Karine Jean, Marie Renan, Marie-Hélène Famelart, Fanny Guyomarc'H. Structure and surface properties of the serum heat-induced protein aggregates isolated from heated skim milk. International Dairy Journal, Elsevier, 2006, 16 (4), pp.303-315. ⟨10.1016/j.idairyj.2005.04.001⟩. ⟨hal-01453981⟩
  • Marie Renan, Omar Mekmene, Marie-Hélène Famelart, Fanny Guyomarc'H, Véronique Arnoult-Delest, et al.. pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2. Journal of Dairy Research, Cambridge University Press (CUP), 2006, 73 (1), pp.79-86. ⟨10.1017/S0022029905001627⟩. ⟨hal-01453909⟩
  • Pierre Schuck, Serge Méjean, Anne Dolivet, Eric Beaucher, Marie-Hélène Famelart. Pump amperage: a new method for monitoring viscosity of dairy concentrates before spray drying. Le Lait, INRA Editions, 2005, 85 (4-5), pp.361-367. ⟨hal-00895611⟩
  • Pierre Schuck, Serge Mejean, Anne Dolivet, Eric Beaucher, Marie-Hélène Famelart. Pump amperage: a new method for monitoring viscosity of dairy concentrates before spry drying. Lait, Elsevier, 2005, 85 (4/5), pp.361-367. ⟨10.1051/lait:2005014⟩. ⟨hal-01453929⟩
  • Marie-Hélène Famelart, Jérome Tomazewski, Michel Piot, Stéphane Pezennec. Comprehensive study of acid gelation of heated milk with model protein systems. International Dairy Journal, Elsevier, 2004, 14 (4), pp.313-321. ⟨10.1016/j.idairyj.2003.10.009⟩. ⟨hal-02263102⟩
  • Nathalie Gorret, C.M.G.C. Renard, Marie-Hélène Famelart, J.L. Maubois, Jean Louis Doublier. Rheological characterization of the EPS produced by P. acidi-propionici on milk microfiltrate. Carbohydrate Polymers, Elsevier, 2003, 51 (2), pp.149-158. ⟨hal-02675221⟩
  • Marie-Hélène Famelart, Jérome Tomazewski, Michel Piot, Stéphane Pezennec. Comparison of rheological properties of acid gels made from heated casein combined with β-lactoglobulin or egg ovalbumin. International Dairy Journal, Elsevier, 2003, 13 (2-3), pp.123-134. ⟨10.1016/S0958-6946(02)00176-0⟩. ⟨hal-02263103⟩
  • Marie-Caroline Michalski, Jean-Yves Gassi, Marie-Hélène Famelart, Nadine Leconte, Bénédicte Camier, et al.. The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese. Le Lait, INRA Editions, 2003, 83 (2), pp.131-143. ⟨10.1051/lait:2003003⟩. ⟨hal-00895488⟩
  • Marie-Caroline Michalski, J.Y. Gassi, Marie-Hélène Famelart, Nadine Leconte, Bénédicte Camier, et al.. The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese. Lait, Elsevier, 2003, 83, pp.131-143. ⟨hal-02681862⟩
  • Anne Laligant, Marie-Hélène Famelart, Gérard Brulé, Michel Piot, Denis Paquet. Fermentation by lactic acid bacteria at two temperatures of pre-heated reconstituted milk. I - Behaviour of proteins and minerals. Le Lait, INRA Editions, 2003, 83 (3), pp.181-192. ⟨10.1051/lait:2003008⟩. ⟨hal-00895493⟩
  • Anne Laligant, Marie-Hélène Famelart, Denis Paquet, Gérard Brulé. Fermentation by lactic bacteria at two temperatures of pre-heated reconstituted milk. II - Dynamic approach of the gel construction. Le Lait, INRA Editions, 2003, 83 (4), pp.307-320. ⟨10.1051/lait:2003018⟩. ⟨hal-00895503⟩
  • Florence Caussin, Marie-Hélène Famelart, Jean-Louis Maubois, Saïd Bouhallab. Mineral modulation of thermal aggregation and gelation of whey proteins: from $\beta$-lactoglobulin model system to whey protein isolate. Le Lait, INRA Editions, 2003, 83 (5), pp.353-364. ⟨10.1051/lait:2003021⟩. ⟨hal-00895506⟩
  • Marie-Hélène Famelart, Y. Le Graet, F. Michel, R. Richoux, Alain Riaublanc. Evaluation des méthodes d'appréciation des propriétés fonctionnelles des fromages d'emmental de l'Ouest de la France. Lait, Elsevier, 2002, 82 (2), pp.225-245. ⟨hal-02680877⟩
  • Joan Fraga-Dubreuil, Marie-Hélène Famelart, Jean-Pierre Bazureau. Ecofriendly Fast Synthesis of Hydrophilic Poly(ethyleneglycol)-Ionic Liquid Matrices for Liquid-Phase Organic Synthesis. Organic Process Research and Development, American Chemical Society, 2002, 6, pp.374-378. ⟨10.1021/op020027y⟩. ⟨hal-02244983⟩
  • Rachel Boutrou, Marie-Hélène Famelart, Frederic Gaucheron, Yvon Le Graet, Jean-Yves Gassi, et al.. Structure development in a soft cheese curd model during manufacture in relation to its biochemical characteristics. Journal of Dairy Research, Cambridge University Press (CUP), 2002, 69 (4), pp.605-618. ⟨hal-02263112⟩
  • Romain Richoux, Gregory Roset, Marie-Hélène Famelart, Jean-René Kerjean. Diversité de quelques propriétés fonctionnelles à chaud de l’Emmental français. Lait, Elsevier, 2001, 81, pp.547-559. ⟨10.1051/lait:2001150⟩. ⟨hal-02263109⟩
  • Romain Richoux, Grégory Roset, Marie-Hélène Famelart, Jean-René Kerjean. Diversité de quelques propriétés fonctionnelles à chaud de l'Emmental français. Le Lait, INRA Editions, 2001, 81 (4), pp.547-559. ⟨10.1051/lait:2001150⟩. ⟨hal-00895362⟩
  • C. Daviau, A. Pierre, Marie-Hélène Famelart, H. Goudedranche, D. Jacob, et al.. Residual amount of water in a draining curd of camembert cheese and physicochemical characteristics of the drained curd as modified by the pH at renneting, the casein concentration and the ionic strenght of milk. Lait, Elsevier, 2000, 80, pp.555-571. ⟨hal-02693765⟩
  • C. Daviau, A. Pierre, Marie-Hélène Famelart, H. Goudedranche, D. Jacob, et al.. Characterization of whey drainage kinetics during soft cheese manufacture in relation with the physicochemical and technological factors, pH and renneting, casein concentration and ionic strength of milk. Lait, Elsevier, 2000, 80 (4), pp.417-432. ⟨hal-02693972⟩
  • Célina Daviau, Alice Pierre, Marie-Hélène Famelart, Henri Goudédranche, Daniel Jacob, et al.. Whey drainage during soft cheese manufacture and properties of drained curd as modified by casein concentration, whey protein to casein ratio, and pasteurisation of milk. Lait, Elsevier, 2000, 80 (6), pp.573 - 587. ⟨10.1051/lait:2000145⟩. ⟨hal-02263108⟩
  • C. Daviau, Marie-Hélène Famelart, A. Pierre, H. Goudedranche, J.L. Maubois. Rennet coagulation of skim milk and curd drainage : effect of pH, casein concentration, ionic strenght and heat treatment. Lait, Elsevier, 2000, 80 (4), pp.397-415. ⟨hal-02693971⟩
  • Célina Daviau, Marie-Hélène Famelart, Alice Pierre, Henri Goudédranche, Jean-Louis Maubois. Rennet coagulation of skim milk and curd drainage: effect of pH, casein concentration, ionic strength and heat treatment. Le Lait, INRA Editions, 2000, 80 (4), pp.397-415. ⟨10.1051/lait:2000134⟩. ⟨hal-00895427⟩
  • Célina Daviau, Alice Pierre, Marie-Hélène Famelart, Henri Goudédranche, Daniel Jacob, et al.. Characterisation of whey drainage kinetics during soft cheese manufacture in relation with the physicochemical and technological factors, pH at renneting, casein concentration and ionic strength of milk. Le Lait, INRA Editions, 2000, 80 (4), pp.417-432. ⟨10.1051/lait:2000135⟩. ⟨hal-00895428⟩
  • Célina Daviau, Alice Pierre, Marie-Hélène Famelart, Henri Goudédranche, Daniel Jacob, et al.. Whey drainage during soft cheese manufacture and properties of drained curd as modified by casein concentration, whey protein to casein ratio, and pasteurisation of milk. Le Lait, INRA Editions, 2000, 80 (6), pp.573-587. ⟨10.1051/lait:2000145⟩. ⟨hal-00895445⟩
  • Célina Daviau, Alice Pierre, Marie-Hélène Famelart, Henri Goudédranche, Daniel Jacob, et al.. Residual amount of water in a draining curd of camembert cheese and physicochemical characteristics of the drained curd as modified by the pH at renneting, the casein concentration and the ionic strength of milk. Le Lait, INRA Editions, 2000, 80 (6), pp.555-571. ⟨10.1051/lait:2000103⟩. ⟨hal-00895451⟩
  • Marie-Hélène Famelart, Yvon Le Graet, K Raulot. Casein micelle dispersions into water, NaCl and CaCl2: physicochemical characteristics of micelles and rennet coagulation. International Dairy Journal, Elsevier, 1999, 9, Issues (3–6), pp.293-297. ⟨10.1016/S0958-6946(99)00077-1⟩. ⟨hal-02263100⟩
  • Pierre Schuck, Valérie Briard, Serge Mejean, M. Piot, Marie-Hélène Famelart, et al.. Dehydration by desorption and by spray drying of dairy proteins: influence of the mineral environment. Drying Technology, Taylor & Francis, 1999, 17 (7-8), pp.1347-1357. ⟨hal-02693846⟩
  • Pierre Schuck, M. Roignant, G. Brulé, A. Davenel, Marie-Hélène Famelart, et al.. Simulation of water transfer in spray drying. Drying Technology, Taylor & Francis, 1998, 16 (7), pp.1371-1393. ⟨hal-02693812⟩
  • O. Surel, Marie-Hélène Famelart. Séparation des lipides par microfiltration sur membranes minérales. Industries Alimentaires et Agricoles, 1998, 115 (mai), pp.20-24. ⟨hal-02694272⟩
  • Marie-Hélène Famelart, L. Chapron, M. Piot, G. Brulé, C. Durier. High pressure-induced gel formation of milk and whey concentrates. Journal of Food Engineering, Elsevier, 1998, 36, pp.149-164. ⟨hal-02693788⟩
  • A. Pierre, Jean-Luc Le Quéré, Marie-Hélène Famelart, Alain Riaublanc, François Rousseau. Composition, yield, texture and aroma compounds of goat cheeses as related to the A and O variants of alpha s1 casein in milk. Lait, Elsevier, 1998, pp.291-301. ⟨hal-02689164⟩
  • Alice Pierre, Jean-Luc Le Quéré, Marie-Hélène Famelart, Alain Riaublanc, Florence Rousseau. Composition, yield, texture and aroma compounds of goat cheeses as related to the A and O variants of αsl casein in milk. Le Lait, INRA Editions, 1998, 78 (3), pp.291-301. ⟨hal-00929595⟩
  • Pierre Schuck, M. Roignant, G. Brulé, A. Davenel, M.H. Famelart, et al.. Simulation of water transfer in spray drying. Drying Technology, Taylor & Francis, 1998, 16 (7), pp.1371-1393. ⟨hal-02578788⟩
  • Frederic Gaucheron, Marie-Hélène Famelart, François Mariette, K. Raulot, F. Michel, et al.. Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk. Food Chemistry, Elsevier, 1997, 59 (3), pp.439-447. ⟨hal-02693945⟩
  • O. Surel, Marie-Hélène Famelart. Fouling of ceramic membranes during microfiltration of model solutions. Bioseparation, Springer Verlag, 1997, 7, pp.1-7. ⟨hal-02693813⟩
  • Marie-Hélène Famelart, Frederic Gaucheron, François Mariette, Y. Le Graet, K. Raulot, et al.. Acidification of pressure-treated milk. International Dairy Journal, Elsevier, 1997, 7, pp.325-330. ⟨hal-02693792⟩
  • Frédéric Gaucheron, M.H. Famelart, François Mariette, K. Raulot, F. Michel, et al.. Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk. Food Chemistry, Elsevier, 1997, 59 (3), pp.439-447. ⟨hal-02580089⟩
  • M.H. Famelart, Frédéric Gaucheron, François Mariette, Y. Le Graet, K. Raulot, et al.. Acidification of pressure-treated milk. International Dairy Journal, Elsevier, 1997, 7 (5), pp.325-330. ⟨hal-02580090⟩
  • Marie-Hélène Famelart, F. Lepesant, Frederic Gaucheron, Y. Le Graet, Pierre Schuck. pH-induced physicochemical modifications of native phosphocaseinate suspensions: Influence of aqueous phase. Lait, Elsevier, 1996, 76, pp.445-460. ⟨hal-02696665⟩
  • Frederic Gaucheron, Marie-Hélène Famelart, Y. Le Graet. Iron-supplemented caseins: Preparation, physicochemical characterization and stability. Journal of Dairy Research, Cambridge University Press (CUP), 1996, 63, pp.233-243. ⟨hal-02694217⟩
  • Romain Jeantet, P Schuck, Mh Famelart, Jl Maubois. Intérêt de la nanofiltration dans la production de poudres de lactosérum déminéralisées. Le Lait, INRA Editions, 1996, 76 (3), pp.283-301. ⟨hal-00929486⟩
  • Mh Famelart, F Lepesant, F Gaucheron, Y Le Graet, P Schuck. pH-Induced physicochemical modifications of native phosphocaseinate suspensions: Influence of aqueous phase. Le Lait, INRA Editions, 1996, 76 (5), pp.445-460. ⟨hal-00929497⟩
  • Romain Jeantet, Pierre Schuck, Marie-Hélène Famelart, J.L. Maubois. Intérêt de la nanofiltration dans la production de poudres de lactosérum déminéralisées. Lait, Elsevier, 1996, 76, pp.283-301. ⟨hal-02693943⟩
  • O. Surel, Violette Ducruet, Marie-Hélène Famelart, Gilles Lamberet. Quantification des lipides de produits laitiers à faible teneur en matière grasse à l'aide du détecteur à diffusion de lumière. Analusis, EDP Sciences, 1995, 23, pp.31-34. ⟨hal-02716177⟩
  • O. Surel, Marie-Hélène Famelart. Ability of ceramic membranes to reject lipids of dairy products. Australian Journal of Dairy Technology, Dairy Industry Association of Australia, 1995, 50 (2), pp.36-40. ⟨hal-02711837⟩
  • Marie-Hélène Famelart, O. Surel. Caseinate at low temperatures: calcium use in B-casein extraction by microfiltration. Journal of Food Science, Wiley, 1994, 59 (3), pp.548-587. ⟨10.1111/j.1365-2621.1994.tb05559.x⟩. ⟨hal-02711882⟩
  • Marie-Hélène Famelart. Rennet coagulation of milk in the presence of sucrose. Journal of Dairy Research, Cambridge University Press (CUP), 1994, 61, pp.473-483. ⟨hal-02711834⟩
  • O. Surel, Marie-Hélène Famelart. Microfiltration of long chain carboxylates: relationship between rejection and micellization. Desalination, Elsevier, 1994, 95, pp.11-25. ⟨hal-02711846⟩
  • Marie-Hélène Famelart, Clément Hardy, G. Brulé. Etude des facteurs d'extraction de la caseine beta.. Lait, Elsevier, 1989, 69 (1), pp.47-57. ⟨hal-02725001⟩
  • M.H. Famelart, C. Hardy, G. Brulé. Etude des facteurs d'extraction de la caséine β. Le Lait, INRA Editions, 1989, 69 (1), pp.47-57. ⟨hal-00929148⟩
  • Marie-Hélène Famelart, Jean-Louis Maubois. Comparaison de l'évolution de l'indice de réfraction et de la viscosité au cours de la gélification lactique du lait. Lait, Elsevier, 1988, 68 (1), pp.1-11. ⟨hal-02198136⟩
  • Marie-Hélène Famelart, J.L. Maubois. Comparaison de l'évolution de l'indice de réfraction et de la viscosité au cours de la gélification lactique du lait. Le Lait, INRA Editions, 1988, 68 (1), pp.1-11. ⟨hal-00929115⟩
  • Marie-Hélène Famelart, C. Bouillanne, André Kobilinsky, M. Desmazeaud. Studies on Brevibacterium linens metabolism in fermentor. Applied Microbiology and Biotechnology, Springer Verlag, 1987, 26 (4), pp.378-382. ⟨hal-02727235⟩
  • Marie-Hélène Famelart, André Kobilinsky, C. Bouillanne, M. Desmazeaud. Influence of temperature, pH and dissolved oxygen on growth of Brevibacterium linens in a fermentor. Applied Microbiology and Biotechnology, Springer Verlag, 1987, 25 (5), pp.442-448. ⟨hal-02727520⟩

Conference papers37 documents

  • Julien Bauland, M.H. Famelart, Mathieu Leocmach, Thomas Croguennec. Distinctive yielding of dilute colloidal gel. Large deformations GDR SLAMM workshop, CNRS,INRAE, Jun 2021, webinare, France. ⟨hal-03265975⟩
  • M.H. Famelart, Florence Rousseau. Gelation of whey proteins at alkaline pH. ICR 2020 : 18th International congress on Rhéology, Dec 2020, Rio De Janeiro (Virtual Congress), France. ⟨hal-03030755⟩
  • Floriane Doudies, Anne-Sophie Arsene, Marie-Hélène Famelart, Fabienne Lambrouin, Antoine Bouchoux, et al.. Effet de la température sur les interactions et le comportement rhéologique de dispersions de micelles de caséines concentrées. 54.congrès annuel du Groupe Français de Rhéologie (GFR), Oct 2019, Montpellier, France. ⟨hal-02338174⟩
  • Floriane Doudies, Arsène Anne-Sophie, Marie-Hélène Famelart, Fabienne Lambrouin, Antoine Bouchoux, et al.. Impact of low temperature on interactions and rheology of dense casein micelles dispersions. XX EuroFood Chem, Jun 2019, Porto, Portugal. ⟨hal-02165425⟩
  • Thibault Loiseleux, Perrine Gelebart, Catherine Garnier, Marie-Hélène Famelart, Thomas Croguennec, et al.. Comment la compétition pour l’adsorption à l’interface, entre protéines solubles et agrégées, permet de contrôler la texture des émulsions laitières. 54.congrès annuel du Groupe Français de Rhéologie (GFR), Oct 2019, Montpellier, France. ⟨hal-02338185⟩
  • Marie-Hélène Famelart. Les protéines solubles du lait pour texturer les aliments. journée scientifique "science des aliments et valorisation des bio-produits", Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Apr 2019, Rennes, France. ⟨hal-02114757⟩
  • Thomas Croguennec, Marie-Hélène Famelart. Protein Interactions / assemblies and subsequent properties. STLOpendays, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Mar 2019, Rennes, France. ⟨hal-02097220⟩
  • Thibault Loiseleux, Perrine Gelebart, Catherine Garnier, Thomas Croguennec, Marie-Hélène Famelart, et al.. Connectivité des gouttes de matières grasse par des agrégats de protéiques et texturation des émulsions.. Polymerix 2019, Jul 2019, Rennes, France. ⟨hal-02737910⟩
  • Ashkan Madadlou, Arnaud Saint-Jalmes, Stéphane Pezennec, Marie-Hélène Famelart, Florence Rousseau, et al.. Acid-induced gel properties of an alginate-in-whey protein emulsion. Edible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France. ⟨hal-02107864⟩
  • Marie-Hélène Famelart, Elise Schong, Thomas Sevrin, Thomas Croguennec. Les protéines solubles du lait pour texturer les aliments. Journées Plénières du GDR SLAMM (Solliciter LA Matière Molle), Nov 2019, Roscoff, France. ⟨hal-02736668⟩
  • Thomas Sevrin, Elise Schong, Stéphane Pezennec, Marie-Hélène Famelart. Dry heating of beta-lactoglobulin generates microparticles: role of pH and lactose. Edible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France. ⟨hal-02107862⟩
  • 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⟩
  • Elise Schong, Marie-Hélène Famelart. Propriétés d’écoulement d’assemblages microniques produits par étuvage d’une poudre d’isolat de protéines sériques à pH alcalin. 52. Congrès du Groupe Français de Rhéologie, Oct 2017, Nice, France. ⟨hal-01626524⟩
  • Robi Andoyo, Fanny Guyomarc'H, Hervé Tabuteau, Marie-Hélène Famelart. New insight on the formation of whey protein microbeads by a microfluidic system. 1. International Conference and exhibition on powder tecchnology INDONESIA (ICePTi) 2017, Aug 2017, Bandung, Indonesia. pp.030022, ⟨10.1063/1.5021215⟩. ⟨hal-01709342⟩
  • 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⟩
  • Lélia Lacou, Marie-Hélène Famelart, Chantal Cauty, Irina Kolotuev, Julien Jardin, et al.. Rheological properties of milk derived peptides in high-protein matrices. The 7. International Symposium on Food Rheology and Structure - ISFRS 2015, Jun 2015, Zurich, Switzerland. ⟨hal-02743117⟩
  • Marie-Hélène Famelart, Saïd Bouhallab, Thomas Croguennec, Fanny Guyomarc'H. Formation, structure and properties of whey protein aggregates. 2.international Conference on Sustainable Agriculture and Food Security - A comprehensive approach, Oct 2015, Jatinangor, Indonesia. ⟨hal-02740966⟩
  • Marie-Hélène Famelart, Thomas Croguennec, Fanny Guyomarc'H, Said Bouhallab. Formation, structures and properties of whey protein aggregates. Séminaire Nutrition Infantile, Spectralys Innovation, Jun 2015, Paris, France. ⟨hal-01209823⟩
  • Sophie Chever, Marie-Hélène Famelart, Olivia Ménard, Claire Bourlieu-Lacanal, Didier Dupont. Two rheological methods to approach the gastric behavior of infant formulas. The 7. International Symposium on Food Rheology and Structure - ISFRS 2015, Jun 2015, Zurich, Switzerland. ⟨hal-01209824⟩
  • Marie-Hélène Famelart, Said Bouhallab, Fanny Guyomarc'H, Thomas Croguennec. Formation, structure et propriétés des agrégats de protéines. Workshop "structurationdes gels laitiers : addition d'(exo)polysaccharides, proteines d'origine végétale,..", Apr 2014, Paris, France. ⟨hal-02215950⟩
  • Marie-Hélène Famelart, Robi Andoyo, Chantal Cauty, Fanny Guyomarc'H. La structure des yaourts : des mélanges modèles pour révéler les rôles respectifs des particules de protéines sériques et des micelles de caséine. 48ème Congrès du GFR 2013 – session Rhéométrie & caractérisation, Oct 2013, Nantes, France. ⟨hal-01209506⟩
  • M. Gulzar, S. Bouhallab, M-H. Famelart, Valérie Lechevalier-Datin, Thomas Croguennec. Dry heating of whey proteins: Structures, Aggregation and Gelling properties. 5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo (FR), France. ⟨hal-00849258⟩
  • Olivia Ménard, Yann Le Gouar, Julien Jardin, Marie-Noelle Madec, Marie-Hélène Famelart, et al.. Multi-scale characterisation of in vitro and in vivo digested foods. 1st Food structures, Digestion & health conference, Mar 2012, Palmerston North, New Zealand. ⟨hal-01454208⟩
  • Juliane Floury, M.N. Madec, M.H. Famelart, S. Jeanson, S. Lortal. First assessment of diffusion coefficients in model cheese by Fluorescence Recovery after Photobleaching (FRAP) analysis.. congrès annuel de l'American dairy science association (ADSA) et de l'American society of animal science (ASAS, Jul 2011, New Orleans (US), United States. ⟨hal-00729358⟩
  • Olivia Ménard, Yann Le Gouar, Julien Jardin, Marie-Noelle Madec, Marie-Hélène Famelart, et al.. Multi-scale characterization of in vitro and in vivo digested foods. 2nd Management Committee & Working Group Meetings of COST ACTION FA1005, Oct 2011, Le Croisic, France. ⟨hal-01454377⟩
  • Marion Morand, Fanny Guyomarc'H, Stéphane Pezennec, Marie-Hélène Famelart. On how heat-induced whey protein/κ-casein complexes affect interactions during the acid gelation of milk. IDF Dairy Science and Technology Week 2010 - IDF Symposium on Science and Technology of Fermented Milk, Jun 2010, Tromsö, Norway. ⟨hal-01454243⟩
  • Marion Morand, Fanny Guyomarc'H, Marie-Hélène Famelart. Designing the heat-induced whey protein complexes: a key to engineer the interactions in acid milk gels. IDF World Dairy Summit, Nov 2010, Auckland, New Zealand. ⟨hal-01454242⟩
  • Marion Morand, Fanny Guyomarc'H, Marie-Hélène Famelart. Ingénierie des nanostructures protéiques et propriétés rhéologiques des gels acides de lait. 45 iéme colloque du GFR Rhéologie des matériaux nanostructurés, Nov 2010, Lyon, France. ⟨hal-01454241⟩
  • V. Le Tilly, S. Bouhallab, N. Boutaleb, Thomas Croguennec, M.H. Famelart, et al.. Cellular and molecular imaging by confocal microscopy. Third SMBBM International Congress of Biochemistry, Apr 2009, Marrakech, Morocco. ⟨hal-00495848⟩
  • Antoine Bouchoux, Belkacem Debbou, Genevieve Gesan-Guiziou, Marie-Hélène Famelart, Jean Louis Doublier, et al.. Rheology and phase behavior of dense casein micelle dispersions. 5. International Symposium on Food Rheology and Structure, ISFRS 2009, Jun 2009, Zurich, Switzerland. ⟨hal-02198122⟩
  • F. Guyomarc'H, M. Jemin, V. Le Tilly, M.N. Madec, M.H. Famelart. Effect of heat treatment on the formation of acid milk gel: a kinetic study using rheology and confocal microscopy. The International Symposium on Food Rheology and Structure-ISFRS 2009-Zurich, Jun 2009, Switzerland. ⟨hal-00495831⟩
  • Fanny Guyomarc'H, Marlène Jemin, Marie-Noelle Madec, Marie-Hélène Famelart, Véronique Le Tilly. Effect of heat treatment on the formation of acid milk gel: a kinetic study using rheology and confocal microscopy. 5. International Symposium on Food Rheology and Structure, ISFRS 2009, Jun 2009, Zurick, Switzerland. ⟨hal-02215935⟩
  • Zh Simov, Jean-Louis Maubois, E Simova, Marie-Hélène Famelart. Effect of enriching milk with native micellar casein upon the quality and biological values of Kashkaval cheese. IUFoST 13th World Congress of Food Science and Technology, Sep 2006, Nantes, France. ⟨hal-02215924⟩
  • Marie-Hélène Famelart, Jérôme Tomazewski, Michel Piot, Stéphane Pezennec. Comprehensive study of acid gelation of heated milk with model protein systems. 3rd NIZO Dairy Conference, Jun 2004, Papendal, Netherlands. ⟨hal-02215878⟩
  • Marie-Hélène Famelart, L Chapron, Gérard Brule, Jean-Louis Maubois. Obtention de gel par application de hautes pressions à un concentré de protéines de lait. congrès annuel du GFR, Oct 1997, Nantes, France. ⟨hal-02244971⟩
  • Marie-Hélène Famelart, O. Surel. Microfiltration of sodium caseinate on ceramic membranes. 2nd International Conference on Inorganic Membranes, Jul 1991, Montpellier, France. ⟨hal-02244981⟩

Poster communications53 documents

  • Julien Bauland, M.H. Famelart, F. Guyomarc'H, Romain Jeantet, Said Bouhallab, et al.. Les propriétés rhéologiques des gels présure dépendent de la répartition des cations bivalents dans les micelles de caséine. IDF International Cheese Science and Technology Symposium, Jun 2021, 100% virtual edition, France. 2021. ⟨hal-03256703⟩
  • Tatiana Malanina, Florence Rousseau, Marie-Hélène Famelart. Swelling of dry heated whey protein microparticles in different physicochemical conditions. Edible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France. 2019. ⟨hal-02107859⟩
  • Hanna Lesme, Philippe Courcoux, Clémence Alleaume, Said Bouhallab, Marie-Hélène Famelart, et al.. A multisensory approach to study texture and flavor perception in semi-solid food products. 13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom. 2019. ⟨hal-02334240⟩
  • Marie-Hélène Famelart, Florence Rousseau, Pascaline Hamon, Said Bouhallab. Propriétés rhéologiques des coacervats de propriétés rhéologiques des coacervats de b-lactoglobuline et de lactoferrine utilisés pour l’encapsulation. 53ème Congrès National du Groupe Français de Rhéologie, Oct 2018, Brest, France. 2018. ⟨hal-02788126⟩
  • Hanna Lesme, Cecile Rannou, Catherine Loisel, Clémence Alleaume, Marie-Hélène Famelart, et al.. Improving texture perception in low-fat high-protein yogurts thanks to whey protein aggregates. 5. International Conference on Food Oral Processing, Jul 2018, Nottingham, United Kingdom. 2018. ⟨hal-01887272⟩
  • H Lesme, C Rannou, C Alleaume, Marie-Hélène Famelart, Said Bouhallab, et al.. To what extent protein-flavour binding has an impact on flavour perception in low-fat yogurts?. Eurosense, Sep 2018, Vérone, Italy. 2018. ⟨hal-01887279⟩
  • H Lesme, A Rannou, C Alleaume, B Lopez Torrezb, S Dalmas, et al.. A multisensory approach to study texture and flavour perception in low-fat yogurts. 32. EFFoST International Conference, Nov 2018, Nantes, France. 2018. ⟨hal-01887278⟩
  • Hanna Lesme, Cécile Rannou, Catherine Loisel, Delphine Queveau, Marie-Hélène Famelart, et al.. Impact of whey protein aggregates on texture perception of low-fat set-type yogurts. 17. Food Colloids Conference - Food Colloids 2018, Apr 2018, Leeds, United Kingdom. 2018. ⟨hal-01889274⟩
  • Hanna Lesme, Cécile Rannou, Philippe Courcoux, Clémence Alleaume, Lizeth Lopez Torres, et al.. A multisensory approach to study texture and flavor perception in fat-free yogurts. 32nd EFFoST International Conference Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nov 2018, Nantes, France. ⟨hal-01938420⟩
  • Marie-Hélène Famelart, Thomas Croguennec, Thomas Sevrin, Elise Schong. Des assemblages fonctionnels obtenus par étuvage de poudres laitières. XVIIe journée de l'animation transversale "glande mammaire, lait", Nov 2018, Rennes, France. 2018. ⟨hal-01925623⟩
  • Elise Schong, Marie-Hélène Famelart. An original way to produce functional particles by dry heating whey proteins. 10. NIZO Dairy Conference Innovations in Dairy Ingredients, Oct 2017, Papendal, Netherlands. 2017. ⟨hal-01618407⟩
  • Elise Schong, Marie-Hélène Famelart. An original way to produce functional particles by dry heating whey proteins. Colloque Biopolymers 2017, Nov 2017, Nantes, France. 2017. ⟨hal-01656658⟩
  • Elise Schong, Marie-Hélène Famelart. Outstanding whey protein particules produced by dry heating. 10. NIZO Dairy Conference Innovations in Dairy Ingredients, Oct 2017, Papendal, Netherlands. 2017. ⟨hal-01617663⟩
  • Elise Schong, Marie-Hélène Famelart. Outstanding whey protein particles produced by dry heating. 7.International Colloids Conference, Jun 2017, Sitges, Spain. 2017. ⟨hal-01551064⟩
  • Hanna Lesme, Cécile Rannou, Catherine Loisel, Delphine Queveau, Marie-Hélène Famelart, et al.. Impact of whey protein aggregates on texture perception in yogurts. Colloque Biopolymers 2017 (2017-11-29-2017-12-01) Nantes (FRA)., Nov 2017, Nantes, France. 2017. ⟨hal-01698129⟩
  • 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⟩
  • Lélia Lacou, Marie-Hélène Famelart, Chantal Cauty, Irina Kolotuev, Julien Jardin, et al.. Rhéological properties of milk derived peptides in high-concentrated casein matrices. IDF World Dairy Summit 2015, Sep 2015, Vilnius, Lithuania. 2015. ⟨hal-01454533⟩
  • Lélia Lacou, Marie-Hélène Famelart, Julien Jardin, Valérie Briard-Bion, Arlan Caldas Pereira Silveira, et al.. Rheological properties of milk derived peptides in high-protein matrices. 12th International Congress on Engineering and Food (ICEF12), Jun 2015, Québec, Canada. 2015. ⟨hal-01209822⟩
  • Marie-Hélène Famelart. PRA SEL « Réduction de la teneur en sel des aliments : une étude intégrée de la libération et de la perception du sel dans des aliments modèles et réels ». Journée sur la capitalisation des données à l'aide d'ontologies, cas des gels laitiers, Nov 2014, Paris, France. 2014. ⟨hal-01209750⟩
  • Carine Sinet, Nadine Leconte, Marie-Hélène Famelart, Fanny Guyomarc'H, Genevieve Gesan-Guiziou, et al.. Addition of citrate to casein micelles: Modifications of their physico-chemistry and acid gelation.. Minerals & Dairy Products Symposium 2014, Feb 2014, Auckland, New Zealand. 2014. ⟨hal-01209594⟩
  • Robi Andoyo, Fanny Guyomarc'H, Marie-Hélène Famelart. Structure and rheological properties of casein micelles and whey protein aggregates acid gels. 6. Rencontres de Biologie Physique du Grand Ouest, Jun 2014, Le Mans, France. 2014. ⟨hal-01209637⟩
  • Robi Andoyo, Fanny Guyomarc'H, Chantal Cauty, Marie-Hélène Famelart. Model mixtures evidence the respective roles of whey protein particles and casein micelles during the acid gelation of heated milk. Insidefood Symposium 2013, Apr 2013, Leuven, Belgium. 2013. ⟨hal-01209418⟩
  • Sophie Chever, Olivia Ménard, Claire Bourlieu-Lacanal, Marie-Hélène Famelart, Florence Rousseau, et al.. Comparative [i]in vitro[/i] dynamic digestion of powder/liquid infant formulas: characterization of structure, proteolysis and lipolysis. Food Structures, Digestion and Health International Conference, Oct 2013, Melbourne, Australia. 2013. ⟨hal-01209536⟩
  • Sophie Chever, Olivia Ménard, Claire Bourlieu-Lacanal, Marie-Hélène Famelart, Florence Rousseau, et al.. Comparative in vitro dynamic digestion of powder/liquid infant formulas: characterization of structure, proteolysis and lipolysis. 2 International Conference on Food Digestion, Mar 2013, Madrid, Spain. 2013. ⟨hal-01209432⟩
  • Muhammad Gulzar, Said Bouhallab, Marie-Hélène Famelart, Valérie Lechevalier-Datin, Thomas Croguennec. Dry heating of whey proteins: Structures, Aggregation and Gelling properties. 5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo, France. 2012. ⟨hal-01209378⟩
  • Marion Morand, Assiba Dekkari, Fanny Guyomarc'H, Marie-Hélène Famelart. Engineering of heat-induced milk protein particles for acid gels. ISFRS (6. International Symposium on Food Rhéologie and Structure), Apr 2012, Zurich, Switzerland. Peter Fisher, Erich J. Windhab, 2012. ⟨hal-01454213⟩
  • Olivia Ménard, Marie-Hélène Famelart, Florence Barbe, Karima Bouzerzour, Didier Dupont. Multi-scale characterization of the evolution of the food structure during digestion. 5.International Symposium on the Spray Dried Dairy Product, Jun 2012, SaintMalo, France. 2012. ⟨hal-01209383⟩
  • Olivia Ménard, Marie-Hélène Famelart, Florence Barbe, Karima Bouzerzour, Didier Dupont. Multi-scale characterization of the evolution of the food structure during digestion. ISFRS ( International symposium on food rheology and structure), Apr 2012, Zurich, Switzerland. 2012. ⟨hal-01454211⟩
  • Juliane Floury, Marie-Noelle Madec, Marie-Hélène Famelart, Sophie Jeanson, Sylvie Lortal. First assessment of diffusion coefficients in model cheese by Fluorescence Recovery after Photobleaching (FRAP) analysis. ADSA ASAS Joint Annual meeting, Jul 2011, nouvelle Orléans, United States. 2011. ⟨hal-01454410⟩
  • Marie-Hélène Famelart, Fanny Guyomarc'H, Marion Morand, Bruno Novales. Agrégation protéique et propriétés gélifiantes et moussantes des protéines laitières ; Quoi de neuf sur le plan des connaissances ?. Carrefours de l'innovation agronomique Colloque -Protéines laitières : aspects nutritionnels, Apr 2011, Rennes, France. 162 p., 2011. ⟨hal-01454238⟩
  • Marion Morand, Assiba Dekkari, Fanny Guyomarc'H, Marie-Hélène Famelart. Ingénierie des nanoparticules protéiques et propriétés rhéologiques des gels acides laitiers. 5. Rencontres de Biologie-Physique du Grand Ouest, Jun 2011, Rennes, France. 2011. ⟨hal-01454236⟩
  • Marie-Hélène Famelart, Marie-Noelle Madec, Sophie Jeanson, Sylvie Lortal, Juliane Floury. Model cheese matrices: Characterizing their micro and macrostructure to study the migration of small solutes inside cheeses. Biopolymères 2010, Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Dec 2010, Le Croisic, France. 2010. ⟨hal-01454404⟩
  • Samar Ibrahim Tawfik, Sophie Jeanson, Marie-Noelle Madec, Marie-Hélène Famelart, Sylvie Lortal, et al.. Modelling nisin diffusion in UF model cheeses regarding their composition. Biopolymères' 2010 Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Dec 2010, Le Croisic, France. 2010. ⟨hal-01454408⟩
  • Antoine Bouchoux, Geneviève Gesan-Guiziou, Marie-Hélène Famelart, Julien Jardin, Pierre Emerson Cayemitte, et al.. Casein micelles as sticky colloidal microgel particles. 24th Conference of the European Colloid and Interface Society ecis 2010, Sep 2010, Prague, Czech Republic. Springer Verlag, Progress in Colloid and Polymer Science, 138, 197 p., 2010, Progress in Colloid and Polymer Science. ⟨hal-01454257⟩
  • Antoine Bouchoux, Belkacem Debbou, Marie-Hélène Famelart, Genevieve Gesan-Guiziou, Jean Louis Doublier, et al.. Rheology and phase behavior of dense casein micelle dispersions. De Gennes Discussion Conference Chamonix, Feb 2009, Chamonix, France. 2009. ⟨hal-02198124⟩
  • Fanny Guyomarc'H, Marlène Jemin, Veronique Le Tilly, Marie-Noelle Madec, Marie-Hélène Famelart. Effect of heat treatment on the formation of acid milk gel: a kinetic study using rheology and confocal microscopy. 4. International Dairy Federation (IDF) Dairy Science and Technology Week, Apr 2009, Rennes, France. 2009. ⟨hal-02215968⟩
  • M Renan, Fanny Guyomarc'H, Véronique Arnoult-Delest, D Paquet, Gérard Brulé, et al.. Protein interactions in stirred yoghurt. Food colloids 2008 : creating structure, delivering functionality, Apr 2008, Le Mans, France. 2008. ⟨hal-02215957⟩
  • Joseph J. Kehoe, André Brodkorb, Daniel Mollé, Emilie Yokoyama, Marie-Hélène Famelart, et al.. La réactivité des agrégats de b-lactoglobuline peut-elle s’expliquer par l’exposition privilégiée de certains thiols ?. 3ème Rencontres Biologie Physique du Grand Ouest, Jun 2007, Batz-sur-mer, France. 2007. ⟨hal-02198130⟩
  • Marie Renan, Fanny Guyomarc'H, Véronique Arnoult-Delest, Denis Pâquet, Gérard Brule, et al.. Rebodying of stirred yoghurt: protein interactions. IDF World Dairy Summit, Sep 2007, Dublin, Ireland. 2007. ⟨hal-02244979⟩
  • Marie-Hélène Famelart, Fanny Guyomarc'H. Formation of whey protein/k-casein complexes in heated skim milk. Role of the casein micelle ?. IDF World Dairy Summit, Sep 2007, Dublin, Ireland. 2007. ⟨hal-02215972⟩
  • Marie Renan, Marie-Hélène Famelart, Fanny Guyomarc'H, V Arnoult-Delest, D Pâquet, et al.. Set and stirred acid milk gels through chemical or bacterial acidification. FIL-IDF, Symposioum on Scizentific and Technological challenges in fermented milk, May 2006, Sirmione, Italy. 2006. ⟨hal-02244972⟩
  • David Delaunay, Fanny Guyomarc'H, Marie-Hélène Famelart. Comparison of set or stirred acid gels fermented at 42°C and 30°C. IUFoST 13th World Congress of Food Science and Technology, Sep 2006, Nantes, France. 2005. ⟨hal-02215943⟩
  • M Renan, Marie-Hélène Famelart, Fanny Guyomarc'H, V Arnoult-Delest, D Paquet, et al.. Set and stirred acid milk gels through chemical or bacterial acidification. Food colloids 2006, Apr 2006, Montreux, Switzerland. 2006. ⟨hal-02215911⟩
  • Marie Renan, Omar Mekmene, Marie-Hélène Famelart, V Arnoult-Delest, D Paquet, et al.. pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2. Confrence on food structure and food quality, Oct 2004, Cork, Ireland. 2004. ⟨hal-02244977⟩
  • Karine Jean, Marie Renan, Marie-Hélène Famelart, Fanny Guyomarc'H. Structure and surface properties of soluble protein aggregates isolated from heated skim milk. Conference on Food structure and food quality, Oct 2004, cork, Ireland. 2004. ⟨hal-02215918⟩
  • Marie-Hélène Famelart, A Laligant, D Paquet, Y Lemènager, G Brulé. The structure of casein in heated suspensions affects the acid gelification of milk. FIL-IDF "Fermented milk", Jun 2002, Kolding, Denmark. 2002. ⟨hal-02215983⟩
  • Marie-Hélène Famelart, A Laligant, D Paquet, Y Lemènager, Gérard Brulé. Physico-chemical changes during acidification by a yoghurt starter of heat-treated milk. 26 ème congrès international de laiterie, Sep 2002, Paris, France. 2002. ⟨hal-02244976⟩
  • Rachel Boutrou, Marie-Hélène Famelart, Frederic Gaucheron, Joelle Léonil. Structure development of soft cheese curd. 26 ème congrès international de laiterie, Sep 2002, Paris, France. 2002. ⟨hal-02244980⟩
  • Jean-René Kerjean, Romain Richoux, Marie-Hélène Famelart. Study of the relationships between homogenization of standardized milk and milk fat and meltability and stretchability of Emmental cheese. 25 th Congrès FIL/IDF, Sep 1998, Aarhus, Denmark. 1998. ⟨hal-02244968⟩
  • Marie-Hélène Famelart. Measure of stretchability of Emmental cheese. 25th International Dairy Congress, Sep 1998, Aarhus, Denmark. 1998. ⟨hal-02244973⟩
  • Marie-Hélène Famelart, Jean-Louis Maubois. pH, whey content and temperature of skim milk modify the effect of homogenisation on its coagulation properties. 25th International Dairy Congress, Sep 1998, Aarhus, Denmark. 1998. ⟨hal-02244978⟩
  • Marie-Hélène Famelart, Yvon Le Graet, K Raulot. Casein micelle dispersion into water, NaCl and CaCl2 : physicochemical characteristics of micelles and rennet coagulation. caseins and caseinates, structure, interactions, networks, May 1997, Ayr, United Kingdom. 1997. ⟨hal-02244982⟩
  • Marie-Hélène Famelart, Frederic Gaucheron, François Mariette. Combined effects of temperature and high pressure treatments on physicochemical characteristics of skim milk. Milk proteins, structures and function, Mar 1996, Wadahl, Norway. 1996. ⟨hal-02244970⟩

Book sections4 documents

  • Yrjö H. Roos, Zahra Afrassiabian, Khashayar Saleh, Marie-Hélène Famelart, Alexia Audebert, et al.. Powder properties and influencing factors. Drying in the Dairy Industry From Established Technologies to Advanced Innovations, CRC Press, 296p., 2021, 9781351119504. ⟨hal-02954408⟩
  • Valérie Gagnaire, Valérie Lechevalier-Datin, Marie-Hélène Famelart, Thomas Croguennec, Said Bouhallab. The Role of Proteins in the Development of Food Structure. Handbook of Food Structure Development, RSC Publishing, 450p., 2020, Food Chemistry, Function and Analysis. ⟨hal-02315850⟩
  • Marie-Hélène Famelart. Rennet. The Oxford Companion to Cheese, Oxford University Press, 849 p., 2016, 9780199330881. ⟨hal-01392867⟩
  • Olivier Surel, Marie-Hélène Famelart. Adsorption of long chain sodium carboxylates on membrane materials. Récents progrès en génie des procédés, 6(22), Membrane preparation, fouling-emerging processes, Euromembrane 1992 323-328, 1992, Récents progrès en génie des procédés. ⟨hal-02215902⟩

Directions of work or proceedings1 document

  • J.L. Maubois, Jacques Fauquant, Marie-Hélène Famelart, F. Caussin. Milk microfiltrate, a convenient starting material for fractionation of whey proteins and derivatives. 3. International Whey Conference, Sep 2001, Munich, Germany. 22 p., 2001. ⟨hal-02825374⟩

Patents1 document

  • Marie-Hélène Famelart, Thomas Croguennec, Pierre Schuck, Elise Schong, Thomas Sevrin. Stabilized protein aggregate particles and process for the preparation of said particles. Patent n° : EP3384779 (A1) WO2018185192 (A1). 2018, 29p. ⟨hal-02786505⟩

Other publications2 documents

  • Marie-Hélène Famelart, Fanny Guyomarc'H. Des interactions plus fortes entre protéines pour des yaourts plus fermes. 2014, 24 p. ⟨hal-01209600⟩
  • M.H. Famelart, Marie Noëlle Madec, S. Jeanson, Sylvie Lortal, Juliane Floury. Model cheese matrices: characterizing their micro- and macrostructure to study the migration of small solutes inside cheeses. 2010, non paginé. ⟨hal-00729581⟩

Reports3 documents

  • Marie-Hélène Famelart. Les AMI, des assemblages microparticulaires pour substituer les agents de texture de nos aliments. [Interne] Rapport N° 2019, 2019, 34 p. ⟨hal-02786363⟩
  • Marie-Hélène Famelart, Eric Beaucher, Michel Piot, Jean-Yves Gassi. Compte rendu final du contrat de prestation N°30000221 entre la Société Bongrain-Gérard et l’INRA (UMR-STLO) « défauts de croute de fromages UF ». [Rapport Technique] N°30000221, Société Bongrain-Gérard. 2008. ⟨hal-02198134⟩
  • Marie-Hélène Famelart, Eric Beaucher. Version analytique brute de la prestation pour les fromageries Tessier “Cartographie et microscopie électronique de fromage” en novembre 2005. [Rapport Technique] Fromagerie Tessier. 2005. ⟨hal-02198133⟩

Theses1 document

  • Marie-Hélène Famelart. Etude du comportement de Brevibacterium linens ATCC 9175 en fermenteur: influence des conditions de culture sur la croissance et le metabolisme du lactate et des acides amines. Sciences du Vivant [q-bio]. Université Paris Sud - Paris 11, 1986. Français. ⟨tel-02857117⟩