Marie-Hélène Famelart

242

Documents

Publications

	Ionic Strength Dependence of the Complex Coacervation between Lactoferrin and β-Lactoglobulin Rima Soussi Hachfi , Pascaline Hamon , Florence Rousseau , Marie-Hélène Famelart , Said Bouhallab Foods, 2023, 12, pp.1040. ⟨10.3390/foods12051040⟩ Article dans une revue hal-04023433v1
	Non-linear properties and yielding of enzymatic milk gels Julien Bauland , Mathieu Leocmach , Marie-Hélène Famelart , Thomas Croguennec Soft Matter, 2023, 19 (20), pp.3562-3569. ⟨10.1039/D2SM01556K⟩ Article dans une revue hal-04120099v1
	Rheological properties of enzymatic milk gel: Effect of ion partitioning in casein micelles Julien Bauland , Marie-Hélène Famelart , Marc Faiveley , Thomas Croguennec Food Hydrocolloids, 2022, 130, pp.107739. ⟨10.1016/j.foodhyd.2022.107739⟩ Article dans une revue hal-03654347v1
	Heat treatment of milk protein concentrates affects enzymatic coagulation properties François Martin , Jeehyun Lee , Luisa Azevedo-Scudeller , Arnaud Paul , Guillaume Delaplace Food Research International, 2022, 162, pp.112030. ⟨10.1016/j.foodres.2022.112030⟩ Article dans une revue hal-03865060v1
	Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures Fanny Canon , Marie-Bernadette Maillard , Marie-Hélène Famelart , Anne Thierry , Valérie Gagnaire Current Research in Food Science, 2022, 5, pp.665-676. ⟨10.1016/j.crfs.2022.03.011⟩ Article dans une revue hal-03638167v1
	Rheological characterization of β-lactoglobulin/lactoferrin complex coacervates Rima Soussi Hachfi , Marie-Hélène Famelart , Florence Rousseau , Pascaline Hamon , Said Bouhallab LWT - Food Science and Technology, 2022, 163, pp.113577. ⟨10.1016/j.lwt.2022.113577⟩ Article dans une revue hal-03682487v2
	Atomic force microscopy to assess the mechanical properties of individual casein micelles Julien Bauland , Antoine Bouchoux , Thomas Croguennec , Marie-Hélène Famelart , Fanny Guyomarc'H Food Hydrocolloids, 2022, 128, pp.107577. ⟨10.1016/j.foodhyd.2022.107577⟩ Article dans une revue hal-03622993v1
	Combining plant and dairy proteins in food colloid design Emma B A Hinderink , Adeline Boire , Denis Renard , Alain Riaublanc , Leonard M C Sagis Current Opinion in Colloid & Interface Science, 2021, 56, pp.101507. ⟨10.1016/j.cocis.2021.101507⟩ Article dans une revue hal-03394364v1
	Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits Fanny Guyomarc'H , Gaëlle Arvisenet , Said Bouhallab , Fanny Canon , Stéphanie-Marie Deutsch Trends in Food Science and Technology, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩ Article dans une revue hal-03099687v1
	Optimisation of microparticle formation by dry heating of whey proteins Marie-Hélène Famelart , Thomas Croguennec , Thomas Sevrin Journal of Food Engineering, 2021, 291, pp.110221. ⟨10.1016/j.jfoodeng.2020.110221⟩ Article dans une revue hal-02905785v1
	Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception Hanna Lesme , Cécile Rannou , Marie-Hélène Famelart , Said Bouhallab , Carole Prost Trends in Food Science and Technology, 2020, 98, pp.140-149. ⟨10.1016/j.tifs.2020.02.006⟩ Article dans une revue hal-02491445v1
	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 Hanna Lesme , Philippe Courcoux , Clémence Alleaume , Marie-Hélène Famelart , Said Bouhallab Food Quality and Preference, 2020, 80, pp.103789. ⟨10.1016/j.foodqual.2019.103789⟩ Article dans une revue hal-02306102v1
	Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts Hanna Lesme , Clémence Alleaume , Said Bouhallab , Marie-Hélène Famelart , Cécile Marzin Food Research International, 2020, 136, pp.109491. ⟨10.1016/j.foodres.2020.109491⟩ Article dans une revue hal-02976249v1
	Addition of calcium and magnesium chlorides as simple means of varying bound and precipitated minerals in casein micelle: Effect on enzymatic coagulation J. Bauland , Marie-Hélène Famelart , Said Bouhallab , Romain Jeantet , S. Roustel Journal of Dairy Science, 2020, 103 (11), pp.9923-9935. ⟨10.3168/jds.2020-18749⟩ Article dans une revue hal-02969338v1
	Interfacial and (emulsion) gel rheology of hydrophobised whey proteins Ashkan Madadlou , Marie-Hélène Famelart , Stéphane Pezennec , Florence Rousseau , Juliane Floury International Dairy Journal, 2020, 100, pp.104556. ⟨10.1016/j.idairyj.2019.104556⟩ Article dans une revue hal-02317186v1
	Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C Floriane Doudies , Anne-Sophie Arsene , Fabienne Garnier-Lambrouin , Marie-Hélène Famelart , Antoine Bouchoux Foods, 2019, 8 (12), pp.652. ⟨10.3390/foods8120652⟩ Article dans une revue hal-02399317v1
	Influence of casein on the formation of whey protein microparticles obtained by dry heating at an alkaline pH Elise Schong , Marie-Hélène Famelart Food Research International, 2019, 122, pp.96-104. ⟨10.1016/j.foodres.2019.04.001⟩ Article dans une revue hal-02098680v1
	The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy Sameh Obeid , Fanny Guyomarc'H , Gregory Francius , Herve Guillemin , Xiaoxi Wu Colloids and Surfaces B: Biointerfaces, 2019, 182, pp.110363. ⟨10.1016/j.colsurfb.2019.110363⟩ Article dans une revue hal-02215870v1
	Protein aggregates modulate the texture of emulsified and acidified acid milk gels Perrine Gelebart , Alain Riaublanc , Marie-Hélène Famelart , Camille Jonchere , Valerie Beaumal Food Hydrocolloids, 2019, 93, pp.176-188. ⟨10.1016/j.foodhyd.2019.02.007⟩ Article dans une revue hal-02048856v1
	Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts Hanna Lesme , Cécile Rannou , Catherine Loisel , Marie-Hélène Famelart , Said Bouhallab International Dairy Journal, 2019, 92, pp.28-36. ⟨10.1016/j.idairyj.2019.01.004⟩ Article dans une revue hal-02014941v1
	Influence of lactose on the formation of whey protein microparticles obtained by dry heating at alkaline pH Elise Schong , Marie-Hélène Famelart Food Hydrocolloids, 2019, 87, pp.477-486. ⟨10.1016/j.foodhyd.2018.08.018⟩ Article dans une revue hal-01867984v1
	Dry heating a freeze-dried whey protein powder: Formation of microparticles at pH 9.5 Marie-Hélène Famelart , Elise Schong , Thomas Croguennec Journal of Food Engineering, 2018, 224, pp.112-120. ⟨10.1016/j.jfoodeng.2017.12.010⟩ Article dans une revue hal-02621177v1
	Bolus quality and food comfortability of model cheeses for the elderly as influenced by their texture L. Lorieau , C. Septier , A. Laguerre , L. Le Roux , E. Hazart Food Research International, 2018, 111, pp.31-38. ⟨10.1016/j.foodres.2018.05.013⟩ Article dans une revue hal-02044447v1
	Dry heating a freeze-dried whey protein powder: Formation of microparticles at pH 9.5 Marie-Hélène Famelart , Elise Schong , Thomas Croguennec Journal of Food Engineering, 2018, 224, pp.112-120 Article dans une revue hal-02044445v1
	Dry heating of whey proteins leads to formation of microspheres with useful functional properties Elise Schong , Marie-Hélène Famelart Food Research International, 2018, 113, pp.210-220. ⟨10.1016/j.foodres.2018.07.004⟩ Article dans une revue hal-01854608v1
	Gastric Emptying and Dynamic In Vitro Digestion of Drinkable Yogurts: Effect of Viscosity and Composition Olivia Ménard , Marie-Hélène Famelart , Amélie Deglaire , Yann Le Gouar , Sylvie Guerin Nutrients, 2018, 10 (9), pp.1308. ⟨10.3390/nu10091308⟩ Article dans une revue hal-01906541v1
	Dry heating of whey proteins Elise Schong , Marie-Hélène Famelart Food Research International, 2017, 100 part 2, ⟨10.1016/j.foodres.2017.08.057⟩ Article dans une revue hal-01581644v1
	Lipid droplets coated with milk fat globule membrane fragments: Microstructure and functional properties as a function of pH Christelle Lopez , Chantal Cauty , Florence Rousseau , Marielle Blot , Antinéa Margolis Food Research International, 2017, 91, pp.26-37. ⟨10.1016/j.foodres.2016.11.025⟩ Article dans une revue hal-01405408v1
	Immunomodulation properties of multi-species fermented milks Benoit Foligne , Sandrine Parayre-Breton , Redouane Cheddani , Marie-Hélène Famelart , Marie-Noelle Madec Food Microbiology, 2016, 53, pp.60-69. ⟨10.1016/j.fm.2015.04.002⟩ Article dans une revue hal-01209834v1
	Acid gelation of whey protein microbeads of different sizes Robi Andoyo , Fanny Guyomarc'H , Marie-Hélène Famelart Dairy Science & Technology, 2016, 96 (2), pp.213-225. ⟨10.1007/s13594-015-0260-3⟩ Article dans une revue hal-01454591v1
	Current ways to modify the structure of whey proteins for specific functionalities—a review Fanny Guyomarc'H , Marie-Hélène Famelart , Gwenaele Henry , Muhammad Gulzar , Joelle Léonil Dairy Science & Technology, 2015, 95 (6), ⟨10.1007/s13594-014-0190-5⟩ Article dans une revue hal-01209713v1
	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 François Mariotti , Marion Valette , Christelle Lopez , Hélène Fouillet , Marie-Hélène Famelart Journal of Nutrition, 2015, 145 (12), pp.2657-2664. ⟨10.3945/jn.115.216812⟩ Article dans une revue hal-01535341v1
	Spatial arrangement of casein micelles and whey protein aggregate in acid gels: Insight on mechanisms Robi Andoyo , Fanny Guyomarc'H , Agnès Burel , Marie-Hélène Famelart Food Hydrocolloids, 2015, 51, pp.118-128. ⟨10.1016/j.foodhyd.2015.04.031⟩ Article dans une revue hal-01209825v1
	High-protein fat-free acid milk gels: Control of protein composition and heat treatment Sophie Chever , Fanny Guyomarc'H , Eric Beaucher , Marie-Hélène Famelart International Dairy Journal, 2014, 37, pp.95-103. ⟨10.1016/j.idairyj.2014.02.011⟩ Article dans une revue hal-01209631v1
	Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability Florence Barbe , Olivia Ménard , Yann Le Gouar , Caroline Buffière , Marie-Hélène Famelart Food Chemistry, 2014, 143, pp.1-8. ⟨10.1016/j.foodchem.2013.07.100⟩ Article dans une revue hal-01190608v1
	Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation Robi Andoyo , Fanny Guyomarc'H , Chantal Cauty , Marie-Hélène Famelart Food Hydrocolloids, 2014, 37, pp.203-212. ⟨10.1016/j.foodhyd.2013.10.019⟩ Article dans une revue hal-01209518v1
	Are disulphide bonds formed during acid gelation of preheated milk? Marie-Hélène Famelart , Ngoc Huyen Tran Le , Thomas Croguennec , Florence Rousseau International Journal of Food Science and Technology, 2013, 48 (9), pp.1940-1948. ⟨10.1111/ijfs.12174⟩ Article dans une revue hal-01209468v1
	The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids Florence Barbe , Olivia Ménard , Yann Le Gouar , Caroline Buffière , Marie-Hélène Famelart Food Chemistry, 2013, 136 (3-4), pp.1203-1212. ⟨10.1016/j.foodchem.2012.09.022⟩ Article dans une revue hal-01019831v1
	Increasing the hydrophobicity of the heat-induced whey protein complexes improves the acid gelation of skim milk Marion Morand , Assiba Dekkari , Fanny Guyomarc'H , Marie-Hélène Famelart International Dairy Journal, 2012, 25 (2), pp.103-111. ⟨10.1016/j.idairyj.2012.03.002⟩ Article dans une revue hal-01209305v1
	Changing the isoelectric point of the heat-induced whey protein complexes affects the acid gelation of skim milk Marion Morand , Fanny Guyomarc'H , David Legland , Marie-Hélène Famelart International Dairy Journal, 2012, 23 (1), pp.9-17. ⟨10.1016/j.idairyj.2011.10.006⟩ Article dans une revue hal-01189599v1
	Les Agrégats protéiques, des vecteurs de molécules. Said Bouhallab , Marie-Hélène Famelart , Véronique Bargain Revue Laitière Française, 2011, 716, pp.38-39 Article dans une revue hal-01174310v1
	How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk--a review Morand , Fanny Guyomarc'H , Marie-Hélène Famelart Dairy Science & Technology, 2011, 91 (2), pp.97-126. ⟨10.1007/s13594-011-0013-x⟩ Article dans une revue hal-00930572v1
	Protéines laitières l'inra vise des fonctionnalités ciblées. Marie-Hélène Famelart , Pierre Christen Process, 2011, 1281, pp.55 Article dans une revue hal-01174828v1
	Nisin quantification by ELISA allows the modeling of its apparent diffusion coefficient in model cheeses. S. Aly , Juliane Floury , Marie-Hélène Famelart , M.N. Madec , Didier Dupont Journal of Agricultural and Food Chemistry, 2011, 59 (17), pp.9484-90. ⟨10.1021/jf2008474⟩ Article dans une revue hal-00729283v1
	On how k-casein affects the interactions between the heat-induced whey protein/k-casein complexes and the casein micelles during the acid gelation of skim milk Marion Morand , Fanny Guyomarc'H , Stéphane Pezennec , Marie-Hélène Famelart International Dairy Journal, 2011, 21 (9), pp.670-678. ⟨10.1016/j.idairyj.2011.01.012⟩ Article dans une revue hal-01454176v1
	Agrégation protéique et propriétés gélifiantes et moussantes des protéines laitières - Quoi de neuf sur le plan des connaissances ? Marie-Hélène Famelart , Fanny Guyomarc'H , Marion Morand , Bruno Novales Innovations Agronomiques, 2011, 13, pp.117-132 Article dans une revue hal-01454173v1
	A novel technique for determining glass-rubber transition in dairy powders S.A. Hogan , Marie-Hélène Famelart , D.J. O'Callaghan , Pierre Schuck Journal of Food Engineering, 2010, 99, pp.76-82 Article dans une revue hal-02664239v1
	Characterization of heat-induced changes in skim milk using asymmetrical flow field-flow fractionation coupled with multiangle laser light scattering Fanny Guyomarc'H , Frédéric Violleau , Olivier Surel , Marie-Hélène Famelart Journal of Agricultural and Food Chemistry, 2010, 58 (24), pp.12592-12601. ⟨10.1021/jf102808f⟩ Article dans une revue hal-01454156v1
	Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition Juliane Floury , Olivier Rouaud , Maëva Le Poullennec , Marie-Hélène Famelart LWT - Food Science and Technology, 2009, 42 (10), pp.1621-1628. ⟨10.1016/j.lwt.2009.06.002⟩ Article dans une revue hal-01454078v1
	Role of the Heat-Induced Whey Protein/kappa-Casein Complexes in the Formation of Acid Milk Gels: A Kinetic Study Using Rheology and Confocal Microscopy Fanny Guyomarc'H , Marlène Jemin , Véronique Le Tilly , Marie-Noelle Madec , Marie-Hélène Famelart Journal of Agricultural and Food Chemistry, 2009, 57, pp.5910-5917. ⟨10.1021/jf804042k⟩ Article dans une revue hal-01454072v1
	Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring Marie Renan , Fanny Guyomarc'H , V. Arnoult-Delest , Denis Pâquet , Gérard Brulé International Dairy Journal, 2009, 19, pp.142-148. ⟨10.1016/j.idairyj.2008.09.007⟩ Article dans une revue hal-01454061v1
	Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure-texture relationships. Juliane Floury , B. Camier , François Rousseau , Christelle Lopez , J.P. Tissier LWT - Food Science and Technology, 2009, 42 (10), pp.1611-1620. ⟨10.1016/j.lwt.2009.05.026⟩ Article dans une revue hal-00730065v1
	Role of the Heat-Induced Whey Protein/K-Casein Complexes in the Formation of Acid Milk Gels: A Kinetic Study Using Rheology and Confocal Microscopy Fanny Guyomarc'H , M. Jemin , V. Le Tilly , M.N. Madec , Marie-Hélène Famelart Journal of Agricultural and Food Chemistry, 2009, 57, pp.5910-5917 Article dans une revue hal-00494452v1
	Rheology and phase behavior of dense casein micelle dispersions Antoine Bouchoux , Belkacem Debbou , Geneviève Gésan-Guiziou , Marie-Hélène Famelart , Jean Louis Doublier Journal of Chemical Physics, 2009, 131, pp.1-11. ⟨10.1063/1.3245956⟩ Article dans une revue hal-01454089v1
	Acid gelation of colloidal calcium phosphate-depleted preheated milk Marie-Hélène Famelart , Géraldine Gauvin , Denis Pâquet , Gérard Brulé Dairy Science & Technology, 2009, 89 (3-4), pp.335-348 Article dans une revue hal-00895806v1
	Acid gelation of colloidal calcium phosphate-depleted preheated milk Marie-Hélène Famelart , Géraldine Gauvin , Denis Paquet , Gérard Brulé Dairy Science & Technology, 2009, 89, pp.335-348. ⟨10.1051/dst/2009014⟩ Article dans une revue hal-01454081v1
	Limited ripening of low-fat UF-cheese due to CaPO4 barrier? John A. Hannon , Sylvie Lortal , Jean-Pierre Tissier , Marie-Hélène Famelart Dairy Science & Technology, 2009, 89 (6), pp.555-568. ⟨10.1051/dst/2009035⟩ Article dans une revue hal-00895714v1
	Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition. Juliane Floury , Olivier Rouaud , M. Le Poullennec , Marie-Hélène Famelart LWT - Food Science and Technology, 2009, 42 (10), pp.1621-1628. ⟨10.1016/j.lwt.2009.06.002⟩ Article dans une revue hal-00742008v1
	Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedure Marie Renan , Véronique Arnoult-Delest , Denis Pâquet , Gérard Brulé , Marie-Hélène Famelart Dairy Science & Technology, 2008, 88 (3), pp.341-353 Article dans une revue hal-00895682v1
	Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedure Marie Renan , Véronique Arnoult-Delest , Denis Pâquet , Gérard Brulé , Marie-Hélène Famelart Dairy Science & Technology, 2008, 88, pp.341-353 Article dans une revue hal-01454042v1
	Heat treatment of cream affects the physicochemical properties of sweet buttermilk Jean-Yves Gassi , Marie-Hélène Famelart , Christelle Lopez Dairy Science & Technology, 2008, 88 (3), pp.369-385 Article dans une revue hal-00895683v1
	The rebodying of stirred yoghurt : interactions between proteins Marie Renan , Fanny Guyomarc'H , Véronique Arnoult-Delest , Denis Pâquet , Gérard Brulé Journal of Dairy Research, 2008, 75, pp.450-456. ⟨10.1017/S002202990800352X⟩ Article dans une revue hal-01454094v1
	Heat treatment of cream affects the physicochemical properties of sweet buttermilk Jean-Yves Gassi , Marie-Hélène Famelart , Christelle Lopez Dairy Science & Technology, 2008, 88, pp.369-385 Article dans une revue hal-01454062v1
	Determination of exposed sulfhydryl groups in heated β-lactoglobulin A using IAEDANS and mass spectrometry Joseph Kehoe , André Brodkorb , Daniel Mollé , Emilie Yokoyama , Marie-Hélène Famelart Journal of Agricultural and Food Chemistry, 2007, 55 (17), pp.7107-7113. ⟨10.1021/jf070397r⟩ Article dans une revue hal-01454031v1
	Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/κ -casein aggregates Marie Renan , Fanny Guyomarc'H , Marc Chatriot , Valérie Gamerre , Marie-Hélène Famelart Journal of Agricultural and Food Chemistry, 2007, 55, pp.6736-6745. ⟨10.1021/jf0705771⟩ Article dans une revue hal-01454014v1
	Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH-conditions Fanny Guyomarc'H , Orlane Mahieux , Marie Renan , Marc Chatriot , Valérie Gamerre Lait, 2007, 87, pp.119-137. ⟨10.1051/lait:2007003⟩ Article dans une revue hal-01454025v1
	Acid gelation properties of heated skim milk as a result of enzymatically induced changes in the micelle/serum distribution of the whey protein/κ-casein aggregates Fanny Guyomarc'H , Marie Renan , Marc Chatriot , Valérie Gamerre , Marie-Hélène Famelart Journal of Agricultural and Food Chemistry, 2007, 55 (26), pp.10986-10993. ⟨10.1021/jf0722304⟩ Article dans une revue hal-01454007v1
	Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH conditions Fanny Guyomarc'H , Orlane Mahieux , Marie Renan , Marc Chatriot , Valérie Gamerre Le Lait, 2007, 87 (2), pp.119-137 Article dans une revue hal-00895639v1
	Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies Marie-Caroline Michalski , Benedicte B. Camier , Jean-Yves J.-Y. Gassi , Valérie V. Briard-Bion , Nadine Leconte Food Research International, 2007, 40 (1), pp.191-202. ⟨10.1016/j.foodres.2006.09.011⟩ Article dans une revue hal-02661384v1
	The formation of calcium lactate crystals in responsible for concentrated acid whey thickening Arnaud Mimouni , Said Bouhallab , Marie-Hélène Famelart , D. Naegele , Pierre Schuck Journal of Dairy Science, 2007, 90 (1), pp.57-65. ⟨10.1051/lait:2007015⟩ Article dans une revue hal-01453999v1
	pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2 Marie Renan , Omar Mekmene , Marie-Hélène Famelart , Fanny Guyomarc'H , Véronique Arnoult-Delest Journal of Dairy Research, 2006, 73 (1), pp.79-86. ⟨10.1017/S0022029905001627⟩ Article dans une revue hal-01453909v1
	Structure and surface properties of the serum heat-induced protein aggregates isolated from heated skim milk Karine Jean , Marie Renan , Marie-Hélène Famelart , Fanny Guyomarc'H International Dairy Journal, 2006, 16 (4), pp.303-315. ⟨10.1016/j.idairyj.2005.04.001⟩ Article dans une revue hal-01453981v1
	Pump amperage: a new method for monitoring viscosity of dairy concentrates before spray drying Pierre Schuck , Serge Méjean , Anne Dolivet , Eric Beaucher , Marie-Hélène Famelart Le Lait, 2005, 85 (4-5), pp.361-367 Article dans une revue hal-00895611v1
	Pump amperage: a new method for monitoring viscosity of dairy concentrates before spry drying Pierre Schuck , Serge Mejean , Anne Dolivet , Eric Beaucher , Marie-Hélène Famelart Lait, 2005, 85 (4/5), pp.361-367. ⟨10.1051/lait:2005014⟩ Article dans une revue hal-01453929v1
	Comprehensive study of acid gelation of heated milk with model protein systems Marie-Hélène Famelart , Jérome Tomazewski , Michel Piot , Stéphane Pezennec International Dairy Journal, 2004, 14 (4), pp.313-321. ⟨10.1016/j.idairyj.2003.10.009⟩ Article dans une revue hal-02263102v1
	Mineral modulation of thermal aggregation and gelation of whey proteins: from $\beta$-lactoglobulin model system to whey protein isolate Florence Caussin , Marie-Hélène Famelart , Jean-Louis Maubois , Said Bouhallab Le Lait, 2003, 83 (5), pp.353-364. ⟨10.1051/lait:2003021⟩ Article dans une revue hal-00895506v1
	Rheological characterization of the EPS produced by P. acidi-propionici on milk microfiltrate Nathalie Gorret , C.M.G.C. Renard , Marie-Hélène Famelart , J.L. Maubois , Jean Louis Doublier Carbohydrate Polymers, 2003, 51 (2), pp.149-158 Article dans une revue hal-02675221v1
	Fermentation by lactic bacteria at two temperatures of pre-heated reconstituted milk. II - Dynamic approach of the gel construction Anne Laligant , Marie-Hélène Famelart , Denis Paquet , Gérard Brulé Le Lait, 2003, 83 (4), pp.307-320. ⟨10.1051/lait:2003018⟩ Article dans une revue hal-00895503v1
	The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese Marie-Caroline Michalski , J.Y. Gassi , Marie-Hélène Famelart , Nadine Leconte , Bénédicte Camier Lait, 2003, 83, pp.131-143 Article dans une revue hal-02681862v1
	Comparison of rheological properties of acid gels made from heated casein combined with β-lactoglobulin or egg ovalbumin Marie-Hélène Famelart , Jérome Tomazewski , Michel Piot , Stéphane Pezennec International Dairy Journal, 2003, 13 (2-3), pp.123-134. ⟨10.1016/S0958-6946(02)00176-0⟩ Article dans une revue hal-02263103v1
	Rheological characterization of the EPS produced by P. acidi-propionici on milk microfiltrate Nathalie Gorret , C.M.G.C. Renard , Marie-Hélène Famelart , J.L. Maubois , Jean Louis Doublier Carbohydrate Polymers, 2003, 51 (2), pp.149-158 Article dans une revue hal-03627936v1
	The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese Marie-Caroline Michalski , Jean-Yves Gassi , Marie-Hélène Famelart , Nadine Leconte , Bénédicte Camier Le Lait, 2003, 83 (2), pp.131-143. ⟨10.1051/lait:2003003⟩ Article dans une revue hal-00895488v1
	Fermentation by lactic acid bacteria at two temperatures of pre-heated reconstituted milk. I - Behaviour of proteins and minerals Anne Laligant , Marie-Hélène Famelart , Gérard Brulé , Michel Piot , Denis Paquet Le Lait, 2003, 83 (3), pp.181-192. ⟨10.1051/lait:2003008⟩ Article dans une revue hal-00895493v1
	Evaluation des méthodes d'appréciation des propriétés fonctionnelles des fromages d'emmental de l'Ouest de la France Marie-Hélène Famelart , Y. Le Graet , F. Michel , R. Richoux , Alain Riaublanc Lait, 2002, 82 (2), pp.225-245 Article dans une revue hal-02680877v1
	Ecofriendly Fast Synthesis of Hydrophilic Poly(ethyleneglycol)-Ionic Liquid Matrices for Liquid-Phase Organic Synthesis Joan Fraga-Dubreuil , Marie-Hélène Famelart , Jean-Pierre Bazureau Organic Process Research and Development, 2002, 6, pp.374-378. ⟨10.1021/op020027y⟩ Article dans une revue hal-02244983v1
	Structure development in a soft cheese curd model during manufacture in relation to its biochemical characteristics Rachel Boutrou , Marie-Hélène Famelart , Frederic Gaucheron , Yvon Le Graet , Jean-Yves Gassi Journal of Dairy Research, 2002, 69 (4), pp.605-618 Article dans une revue hal-02263112v1
	Diversité de quelques propriétés fonctionnelles à chaud de l’Emmental français Romain Richoux , Gregory Roset , Marie-Hélène Famelart , Jean-René Kerjean Lait, 2001, 81, pp.547-559. ⟨10.1051/lait:2001150⟩ Article dans une revue hal-02263109v1
	Diversité de quelques propriétés fonctionnelles à chaud de l'Emmental français Romain Richoux , Grégory Roset , Marie-Hélène Famelart , Jean-René Kerjean Le Lait, 2001, 81 (4), pp.547-559. ⟨10.1051/lait:2001150⟩ Article dans une revue hal-00895362v1
	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 C. Daviau , A. Pierre , Marie-Hélène Famelart , H. Goudedranche , D. Jacob Lait, 2000, 80, pp.555-571 Article dans une revue hal-02693765v1
	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 Célina Daviau , Alice Pierre , Marie-Hélène Famelart , Henri Goudédranche , Daniel Jacob Le Lait, 2000, 80 (6), pp.555-571. ⟨10.1051/lait:2000103⟩ Article dans une revue hal-00895451v1
	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 Célina Daviau , Alice Pierre , Marie-Hélène Famelart , Henri Goudédranche , Daniel Jacob Le Lait, 2000, 80 (6), pp.573-587. ⟨10.1051/lait:2000145⟩ Article dans une revue hal-00895445v1
	Rennet coagulation of skim milk and curd drainage : effect of pH, casein concentration, ionic strenght and heat treatment C. Daviau , Marie-Hélène Famelart , A. Pierre , H. Goudedranche , J.L. Maubois Lait, 2000, 80 (4), pp.397-415 Article dans une revue hal-02693971v1
	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 Célina Daviau , Alice Pierre , Marie-Hélène Famelart , Henri Goudédranche , Daniel Jacob Lait, 2000, 80 (6), pp.573 - 587. ⟨10.1051/lait:2000145⟩ Article dans une revue hal-02263108v1
	Rennet coagulation of skim milk and curd drainage: effect of pH, casein concentration, ionic strength and heat treatment Célina Daviau , Marie-Hélène Famelart , Alice Pierre , Henri Goudédranche , Jean-Louis Maubois Le Lait, 2000, 80 (4), pp.397-415. ⟨10.1051/lait:2000134⟩ Article dans une revue hal-00895427v1
	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 C. Daviau , A. Pierre , Marie-Hélène Famelart , H. Goudedranche , D. Jacob Lait, 2000, 80 (4), pp.417-432 Article dans une revue hal-02693972v1
	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 Célina Daviau , Alice Pierre , Marie-Hélène Famelart , Henri Goudédranche , Daniel Jacob Le Lait, 2000, 80 (4), pp.417-432. ⟨10.1051/lait:2000135⟩ Article dans une revue hal-00895428v1
	Casein micelle dispersions into water, NaCl and CaCl2: physicochemical characteristics of micelles and rennet coagulation Marie-Hélène Famelart , Yvon Le Graet , K Raulot International Dairy Journal, 1999, 9, Issues (3–6), pp.293-297. ⟨10.1016/S0958-6946(99)00077-1⟩ Article dans une revue hal-02263100v1
	Dehydration by desorption and by spray drying of dairy proteins: influence of the mineral environment Pierre Schuck , Valérie Briard , Serge Mejean , M. Piot , Marie-Hélène Famelart Drying Technology, 1999, 17 (7-8), pp.1347-1357 Article dans une revue hal-02693846v1
	Simulation of water transfer in spray drying Pierre Schuck , M. Roignant , G. Brulé , A. Davenel , Marie-Hélène Famelart Drying Technology, 1998, 16 (7), pp.1371-1393 Article dans une revue hal-02693812v1
	High pressure-induced gel formation of milk and whey concentrates Marie-Hélène Famelart , L. Chapron , M. Piot , G. Brulé , C. Durier Journal of Food Engineering, 1998, 36, pp.149-164 Article dans une revue hal-02693788v1
	Séparation des lipides par microfiltration sur membranes minérales O. Surel , Marie-Hélène Famelart Industries Alimentaires et Agricoles, 1998, 115 (mai), pp.20-24 Article dans une revue hal-02694272v1
	Composition, yield, texture and aroma compounds of goat cheeses as related to the A and O variants of αsl casein in milk Alice Pierre , Jean-Luc Le Quéré , Marie-Hélène Famelart , Alain Riaublanc , Florence Rousseau Le Lait, 1998, 78 (3), pp.291-301 Article dans une revue hal-00929595v1
	Simulation of water transfer in spray drying Pierre Schuck , M. Roignant , G. Brulé , A. Davenel , Marie-Hélène Famelart Drying Technology, 1998, 16 (7), pp.1371-1393 Article dans une revue hal-02578788v1
	Composition, yield, texture and aroma compounds of goat cheeses as related to the A and O variants of alpha s1 casein in milk A. Pierre , Jean-Luc Le Quéré , Marie-Hélène Famelart , Alain Riaublanc , François Rousseau Lait, 1998, 3, pp.291-301 Article dans une revue hal-02689164v1
	Fouling of ceramic membranes during microfiltration of model solutions O. Surel , Marie-Hélène Famelart Bioseparation, 1997, 7, pp.1-7 Article dans une revue hal-02693813v1
	Acidification of pressure-treated milk Marie-Hélène Famelart , Frederic Gaucheron , François Mariette , Y. Le Graet , K. Raulot International Dairy Journal, 1997, 7, pp.325-330 Article dans une revue hal-02693792v1
	Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk Frédéric Gaucheron , Marie-Hélène Famelart , François Mariette , K. Raulot , F. Michel Food Chemistry, 1997, 59 (3), pp.439-447 Article dans une revue hal-02580089v1
	Acidification of pressure-treated milk Marie-Hélène Famelart , Frédéric Gaucheron , François Mariette , Y. Le Graet , K. Raulot International Dairy Journal, 1997, 7 (5), pp.325-330 Article dans une revue hal-02580090v1
	Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk Frederic Gaucheron , Marie-Hélène Famelart , François Mariette , K. Raulot , F. Michel Food Chemistry, 1997, 59 (3), pp.439-447 Article dans une revue hal-02693945v1
	Intérêt de la nanofiltration dans la production de poudres de lactosérum déminéralisées Romain Jeantet , P Schuck , Marie-Hélène Famelart , Jl Maubois Le Lait, 1996, 76 (3), pp.283-301 Article dans une revue hal-00929486v1
	Intérêt de la nanofiltration dans la production de poudres de lactosérum déminéralisées Romain Jeantet , Pierre Schuck , Marie-Hélène Famelart , J.L. Maubois Lait, 1996, 76, pp.283-301 Article dans une revue hal-02693943v1
	Iron-supplemented caseins: Preparation, physicochemical characterization and stability Frederic Gaucheron , Marie-Hélène Famelart , Y. Le Graet Journal of Dairy Research, 1996, 63, pp.233-243 Article dans une revue hal-02694217v1
	pH-Induced physicochemical modifications of native phosphocaseinate suspensions: Influence of aqueous phase Marie-Hélène Famelart , F Lepesant , F Gaucheron , Y Le Graet , P Schuck Le Lait, 1996, 76 (5), pp.445-460 Article dans une revue hal-00929497v1
	pH-induced physicochemical modifications of native phosphocaseinate suspensions: Influence of aqueous phase Marie-Hélène Famelart , F. Lepesant , Frederic Gaucheron , Y. Le Graet , Pierre Schuck Lait, 1996, 76, pp.445-460 Article dans une revue hal-02696665v1
	Quantification des lipides de produits laitiers à faible teneur en matière grasse à l'aide du détecteur à diffusion de lumière O. Surel , Violette Ducruet , Marie-Hélène Famelart , Gilles Lamberet Analusis, 1995, 23, pp.31-34 Article dans une revue hal-02716177v1
	Ability of ceramic membranes to reject lipids of dairy products O. Surel , Marie-Hélène Famelart Australian Journal of Dairy Technology, 1995, 50 (2), pp.36-40 Article dans une revue hal-02711837v1
	Microfiltration of long chain carboxylates: relationship between rejection and micellization O. Surel , Marie-Hélène Famelart Desalination, 1994, 95, pp.11-25 Article dans une revue hal-02711846v1
	Caseinate at low temperatures: calcium use in B-casein extraction by microfiltration Marie-Hélène Famelart , O. Surel Journal of Food Science, 1994, 59 (3), pp.548-587. ⟨10.1111/j.1365-2621.1994.tb05559.x⟩ Article dans une revue hal-02711882v1
	Rennet coagulation of milk in the presence of sucrose Marie-Hélène Famelart Journal of Dairy Research, 1994, 61, pp.473-483 Article dans une revue hal-02711834v1
	Etude des facteurs d'extraction de la caséine β Marie-Hélène Famelart , C. Hardy , G. Brulé Le Lait, 1989, 69 (1), pp.47-57 Article dans une revue hal-00929148v1
	Etude des facteurs d'extraction de la caseine beta. Marie-Hélène Famelart , Clément Hardy , G. Brulé Lait, 1989, 69 (1), pp.47-57 Article dans une revue hal-02725001v1
	Comparaison de l'évolution de l'indice de réfraction et de la viscosité au cours de la gélification lactique du lait Marie-Hélène Famelart , Jean-Louis Maubois Lait, 1988, 68 (1), pp.1-11 Article dans une revue hal-02198136v1
	Comparaison de l'évolution de l'indice de réfraction et de la viscosité au cours de la gélification lactique du lait Marie-Hélène Famelart , J.L. Maubois Le Lait, 1988, 68 (1), pp.1-11 Article dans une revue hal-00929115v1
	Studies on Brevibacterium linens metabolism in fermentor Marie-Hélène Famelart , C. Bouillanne , André Kobilinsky , M. Desmazeaud Applied Microbiology and Biotechnology, 1987, 26 (4), pp.378-382 Article dans une revue hal-02727235v1
	Influence of temperature, pH and dissolved oxygen on growth of Brevibacterium linens in a fermentor Marie-Hélène Famelart , André Kobilinsky , C. Bouillanne , M. Desmazeaud Applied Microbiology and Biotechnology, 1987, 25 (5), pp.442-448 Article dans une revue hal-02727520v1

	Rheology of acid cheese during its drainage Marie-Hélène Famelart , I. Mtibaa , Florence Rousseau , Romain Richoux , Lydie Aubert-Frogerais The XIXth Congress on Rheology (ICR), https://www.erasmus.gr/microsites/1221/committees, Jul 2023, Athènes, Greece Communication dans un congrès hal-04194808v1
	Ionic strength and temperature effects on the rheological properties of Lactoferrin/β-lactoglobulin coacervates Rima Soussi Hachfi , Marie-Hélène Famelart , Florence Rousseau , Pascaline Hamon , Said Bouhallab 56ème Congrès du GFR, LGCGM, Université Rennes 1, INRAE stlo, Université Rennes 1, Oct 2022, Rennes, France Communication dans un congrès hal-03841437v1
	Rheological properties of mixed dispersions of milk serum proteins and casein micelles Hossein Gholamian , Maksym Loginov , Fabienne Garnier-Lambrouin , Nadine Leconte , Marie-Hélène Famelart Journées Plénières du GDR SLAMM (Solliciter LA Matière Molle), CNRS, INRAE, Nov 2022, Roscoff, France Communication dans un congrès hal-03852725v1
	Heat treatment of concentrated milk protein system affect viscosity and enzymatic coagulation properties François Martin , Luisa Azevedo-Scudeller , Arnaud Paul , Gaëlle Tanguy , Emeline Gousse Annual European Rheology Conference (AERC 2022), Apr 2022, Séville, Spain Communication dans un congrès hal-03657419v1
	Les AMI, Assemblages MIcroniques de protéines sériques Marie-Hélène Famelart Breizh CarnoTech: Journée chercheurs/entreprises Rencontrez l’excellence scientifique en région !, Valorial, Nov 2022, Rennes, France Communication dans un congrès hal-03845369v1
	Insights into ionic strength-modulated complex coacervation between Lactoferrin/β-lactoglobulin Rima Soussi Hachfi , Marie-Hélène Famelart , Florence Rousseau , Pascaline Hamon , Said Bouhallab RBPGO 9 : Les 9ièmes Rencontres de Biologie~Physique du Grand-Ouest 2022, Comité RBPGO, Jun 2022, Brest, France Communication dans un congrès hal-03707062v1
	Monitoring dairy protein aggregate structure allows to control the texture of emulsions Catherine Garnier , T Loiseleux , P Gelebart , M Chevalier , Marie-Hélène Famelart WUR Rheology Course, Emulsion Symposium, Graduate School VLAG, in co-operation with Physical chemistry and soft matter, and Physics and physical chemistry of foods, Wageningen University & Research, Sep 2021, Wageningen, Netherlands Communication dans un congrès hal-03370387v2
	Rheological properties of lactoferrin/β-lactoglobulin complex coacervates Hachfi Soussi Rima , Marie-Hélène Famelart , Florence Rousseau , Pascaline Hamon , Said Bouhallab 17èmes Journées de la Matière Condensée, la Division de Physique de la Matière Condensée de la Société Française de Physique, Aug 2021, Rennes Edition virtuelle, France Communication dans un congrès hal-03279359v1
	Rheological properties of lactoferrin /β-lactoglobulin complex coacervates Hachfi Soussi Rima , Marie-Hélène Famelart , Florence Rousseau , Pascaline Hamon , Said Bouhallab Journées scientifiques Ecole doctorale EGAAL, Yannick OUTREMAN, Professeur Agrocampus Ouest, Alain VIAN, Professeur Université d’Angers; Hervé PREVOST, Professeur Oniris Nantes; Annick CHAUVIN, Professeure Université Rennes 1, Jun 2021, Rennes édition virtuelle, France Communication dans un congrès hal-03279366v1
	Distinctive yielding of dilute colloidal gel Julien Bauland , Marie-Hélène Famelart , Mathieu Leocmach , Thomas Croguennec Large deformations GDR SLAMM workshop, CNRS,INRAE, Jun 2021, webinare, France Communication dans un congrès hal-03265975v1
	Rheological properties of the enzymatic casein gel: dependence with the ion distribution in casein micelles Julien Bauland , Marie-Hélène Famelart , Fanny Guyomarc'H , Antoine Bouchoux , Thomas Croguennec Journées Plénières du GDR SLAMM (Solliciter LA Matière Molle), CNRS. INRAE, Nov 2021, Biarritz, France Communication dans un congrès hal-03428277v1
	Gelation of whey proteins at alkaline pH Marie-Hélène Famelart , Florence Rousseau ICR 2020 : 18th International congress on Rhéology, Dec 2020, Rio De Janeiro (Virtual Congress), France Communication dans un congrès hal-03030755v1
	Dry heating of beta-lactoglobulin generates microparticles: role of pH and lactose Thomas Sevrin , Elise Schong , Stéphane Pezennec , Marie-Hélène Famelart Edible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France Communication dans un congrès hal-02107862v1
	Les protéines solubles du lait pour texturer les aliments Marie-Hélène Famelart , Elise Schong , Thomas Sevrin , Thomas Croguennec Journées Plénières du GDR SLAMM (Solliciter LA Matière Molle), Nov 2019, Roscoff, France Communication dans un congrès hal-02736668v1
	Effet de la température sur les interactions et le comportement rhéologique de dispersions de micelles de caséines concentrées Floriane Doudies , Anne-Sophie Arsene , Marie-Hélène Famelart , Fabienne Lambrouin , Antoine Bouchoux 54.congrès annuel du Groupe Français de Rhéologie (GFR), Oct 2019, Montpellier, France Communication dans un congrès hal-02338174v1
	Acid-induced gel properties of an alginate-in-whey protein emulsion Ashkan Madadlou , Arnaud Saint-Jalmes , Stéphane Pezennec , Marie-Hélène Famelart , Florence Rousseau Edible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France Communication dans un congrès hal-02107864v1
	Connectivité des gouttes de matières grasse par des agrégats de protéiques et texturation des émulsions. Thibault Loiseleux , Perrine Gelebart , Catherine Garnier , Thomas Croguennec , Marie-Hélène Famelart Polymerix 2019, Jul 2019, Rennes, France Communication dans un congrès hal-02737910v1
	Protein Interactions / assemblies and subsequent properties Thomas Croguennec , Marie-Hélène Famelart 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 Communication dans un congrès hal-02097220v1
	Comment la compétition pour l’adsorption à l’interface, entre protéines solubles et agrégées, permet de contrôler la texture des émulsions laitières Thibault Loiseleux , Perrine Gelebart , Catherine Garnier , Marie-Hélène Famelart , Thomas Croguennec 54.congrès annuel du Groupe Français de Rhéologie (GFR), Oct 2019, Montpellier, France Communication dans un congrès hal-02338185v1
	Impact of low temperature on interactions and rheology of dense casein micelles dispersions Floriane Doudies , Anne-Sophie Arsène , Marie-Hélène Famelart , Fabienne Lambrouin , Antoine Bouchoux XX EuroFood Chem, Jun 2019, Porto, Portugal Communication dans un congrès hal-02165425v1
	Les protéines solubles du lait pour texturer les aliments Marie-Hélène Famelart 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 Communication dans un congrès hal-02114757v1
	How protein aggregates can modulate the texture of emulsified and acidified dairy model systems? Perrine Gelebart , Alain Riaublanc , Marie-Hélène Famelart , Camille Jonchere , Valerie Beaumal 3. Food structure and functionality forum symposium, Jun 2018, Montreal, Canada Communication dans un congrès hal-02198131v1
	Protein aggregates modulate the texture of emulsified and acidified dairy model systems Perrine Gelebart , Alain Riaublanc , Marie-Hélène Famelart , Camille Jonchere , Valerie Beaumal 17. Food Colloids Conference - Food Colloids 2018, Apr 2018, Leeds, United Kingdom Communication dans un congrès hal-02198135v1
	Des assemblages fonctionnels obtenus par étuvage de poudres laitières Marie-Hélène Famelart , Thomas Croguennec , Thomas Sevrin , Elise Schong XVIIe journée de l'animation transversale "glande mammaire, lait", Nov 2018, Rennes, France Communication dans un congrès hal-01925623v1
	Propriétés d’écoulement d’assemblages microniques produits par étuvage d’une poudre d’isolat de protéines sériques à pH alcalin Elise Schong , Marie-Hélène Famelart 52. Congrès du Groupe Français de Rhéologie, Oct 2017, Nice, France Communication dans un congrès hal-01626524v1
	Modulation of the texture of emulsified and acidified model systems by the addition of protein aggregates Perrine Gelebart , Catherine Garnier , Alain Riaublanc , Marie-Hélène Famelart , Marc Anton Colloque Biopolymers 2017, Nov 2017, Nantes, France Communication dans un congrès hal-02215895v1
	An original way to produce functional particles by dry heating whey proteins Elise Schong , Marie-Hélène Famelart 10. NIZO Dairy Conference Innovations in Dairy Ingredients, Oct 2017, Papendal, Netherlands Communication dans un congrès hal-01618407v1
	New insight on the formation of whey protein microbeads by a microfluidic system Robi Andoyo , Fanny Guyomarc'H , Hervé Tabuteau , Marie-Hélène Famelart 1. International Conference and exhibition on powder tecchnology INDONESIA (ICePTi) 2017, Aug 2017, Bandung, Indonesia. pp.030022, ⟨10.1063/1.5021215⟩ Communication dans un congrès hal-01709342v1
	Formation, structure and properties of whey protein aggregates Marie-Hélène Famelart , Said Bouhallab , Thomas Croguennec , Fanny Guyomarc'H 2.international Conference on Sustainable Agriculture and Food Security - A comprehensive approach, Oct 2015, Jatinangor, Indonesia Communication dans un congrès hal-02740966v1
	Formation, structures and properties of whey protein aggregates Marie-Hélène Famelart , Thomas Croguennec , Fanny Guyomarc'H , Said Bouhallab Séminaire Nutrition Infantile, Spectralys Innovation, Jun 2015, Paris, France Communication dans un congrès hal-01209823v1
	Rheological properties of milk derived peptides in high-protein matrices Lélia Lacou , Marie-Hélène Famelart , Chantal Cauty , Irina Kolotuev , Julien Jardin The 7. International Symposium on Food Rheology and Structure - ISFRS 2015, Jun 2015, Zurich, Switzerland Communication dans un congrès hal-02743117v1
	Two rheological methods to approach the gastric behavior of infant formulas Sophie Chever , Marie-Hélène Famelart , Olivia Ménard , Claire Bourlieu-Lacanal , Didier Dupont The 7. International Symposium on Food Rheology and Structure - ISFRS 2015, Jun 2015, Zurich, Switzerland Communication dans un congrès hal-01209824v1
	Formation, structure et propriétés des agrégats de protéines Marie-Hélène Famelart , Said Bouhallab , Fanny Guyomarc'H , Thomas Croguennec Workshop "structurationdes gels laitiers : addition d'(exo)polysaccharides, proteines d'origine végétale,..", Apr 2014, Paris, France Communication dans un congrès hal-02215950v1
	La structure des yaourts : des mélanges modèles pour révéler les rôles respectifs des particules de protéines sériques et des micelles de caséine Marie-Hélène Famelart , Robi Andoyo , Chantal Cauty , Fanny Guyomarc'H 48ème Congrès du GFR 2013 – session Rhéométrie & caractérisation, Oct 2013, Nantes, France Communication dans un congrès hal-01209506v1
	Dry heating of whey proteins: Structures, Aggregation and Gelling properties M. Gulzar , Said Bouhallab , Marie-Hélène Famelart , Valérie Lechevalier-Datin , Thomas Croguennec 5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo (FR), France Communication dans un congrès hal-00849258v1
	Multi-scale characterisation of in vitro and in vivo digested foods Olivia Ménard , Yann Le Gouar , Julien Jardin , Marie-Noelle Madec , Marie-Hélène Famelart 1st Food structures, Digestion & health conference, Mar 2012, Palmerston North, New Zealand Communication dans un congrès hal-01454208v1
	Multi-scale characterization of in vitro and in vivo digested foods Olivia Ménard , Yann Le Gouar , Julien Jardin , Marie-Noelle Madec , Marie-Hélène Famelart 2nd Management Committee & Working Group Meetings of COST ACTION FA1005, Oct 2011, Le Croisic, France Communication dans un congrès hal-01454377v1
	First assessment of diffusion coefficients in model cheese by Fluorescence Recovery after Photobleaching (FRAP) analysis. Juliane Floury , M.N. Madec , Marie-Hélène Famelart , S. Jeanson , S. Lortal 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 Communication dans un congrès hal-00729358v1
	Designing the heat-induced whey protein complexes: a key to engineer the interactions in acid milk gels Marion Morand , Fanny Guyomarc'H , Marie-Hélène Famelart IDF World Dairy Summit, Nov 2010, Auckland, New Zealand Communication dans un congrès hal-01454242v1
	Ingénierie des nanostructures protéiques et propriétés rhéologiques des gels acides de lait Marion Morand , Fanny Guyomarc'H , Marie-Hélène Famelart 45 iéme colloque du GFR Rhéologie des matériaux nanostructurés, Nov 2010, Lyon, France Communication dans un congrès hal-01454241v1
	On how heat-induced whey protein/κ-casein complexes affect interactions during the acid gelation of milk Marion Morand , Fanny Guyomarc'H , Stéphane Pezennec , Marie-Hélène Famelart IDF Dairy Science and Technology Week 2010 - IDF Symposium on Science and Technology of Fermented Milk, Jun 2010, Tromsö, Norway Communication dans un congrès hal-01454243v1
	Effect of heat treatment on the formation of acid milk gel: a kinetic study using rheology and confocal microscopy Fanny Guyomarc'H , Marlène Jemin , Marie-Noelle Madec , Marie-Hélène Famelart , Véronique Le Tilly 5. International Symposium on Food Rheology and Structure, ISFRS 2009, Jun 2009, Zurick, Switzerland Communication dans un congrès hal-02215935v1
	Effect of heat treatment on the formation of acid milk gel: a kinetic study using rheology and confocal microscopy Fanny Guyomarc'H , M. Jemin , V. Le Tilly , M.N. Madec , Marie-Hélène Famelart The International Symposium on Food Rheology and Structure-ISFRS 2009-Zurich, Jun 2009, Switzerland Communication dans un congrès hal-00495831v1
	Cellular and molecular imaging by confocal microscopy V. Le Tilly , Said Bouhallab , N. Boutaleb , Thomas Croguennec , Marie-Hélène Famelart Third SMBBM International Congress of Biochemistry, Apr 2009, Marrakech, Morocco Communication dans un congrès hal-00495848v1
	Rheology and phase behavior of dense casein micelle dispersions Antoine Bouchoux , Belkacem Debbou , Geneviève Gésan-Guiziou , Marie-Hélène Famelart , Jean Louis Doublier 5. International Symposium on Food Rheology and Structure, ISFRS 2009, Jun 2009, Zurich, Switzerland Communication dans un congrès hal-02198122v1
	Effect of enriching milk with native micellar casein upon the quality and biological values of Kashkaval cheese Zh Simov , Jean-Louis Maubois , E Simova , Marie-Hélène Famelart IUFoST 13th World Congress of Food Science and Technology, Sep 2006, Nantes, France Communication dans un congrès hal-02215924v1
	Comprehensive study of acid gelation of heated milk with model protein systems Marie-Hélène Famelart , Jérôme Tomazewski , Michel Piot , Stéphane Pezennec 3rd NIZO Dairy Conference, Jun 2004, Papendal, Netherlands Communication dans un congrès hal-02215878v1
	Obtention de gel par application de hautes pressions à un concentré de protéines de lait Marie-Hélène Famelart , L Chapron , Gérard Brule , Jean-Louis Maubois congrès annuel du GFR, Oct 1997, Nantes, France Communication dans un congrès hal-02244971v1
	Microfiltration of sodium caseinate on ceramic membranes Marie-Hélène Famelart , O. Surel 2nd International Conference on Inorganic Membranes, Jul 1991, Montpellier, France Communication dans un congrès hal-02244981v1

	Design of an innovative technological route using fractal whey protein aggregates instead of texturising agents to create clean label dairy products Ali Kerjouh , Julie Ebongué , Florence Rousseau , Marie-Hélène Famelart , Thomas Croguennec https://www.icef14.com/en/committees/6. The 14th edition of the International Congress on Engineering and Food (ICEF14), Jul 2023, Nantes, France. , 2023 Poster de conférence hal-04150248v1
	Yielding properties of milk gels Julien Bauland , Mathieu Leocmach , Marie-Hélène Famelart , Thomas Croguennec 56ème Congrès du GFR, Oct 2022, Rennes, France. , 2022 Poster de conférence hal-03841539v1
	Deciphering the key parameters that influence the rheological properties of concentrated milk protein systems using a multifactorial approach Francois Martin , Florence Rousseau , Jeehyun Lee , Gaëlle Tanguy , Emeline Gousse 56ème Congrès du GFR, Oct 2022, Rennes, France. , 2022 Poster de conférence hal-03841660v1
	Les propriétés rhéologiques des gels présure dépendent de la répartition des cations bivalents dans les micelles de caséine Julien Bauland , Marie-Hélène Famelart , Fanny Guyomarc'H , Romain Jeantet , Said Bouhallab IDF International Cheese Science and Technology Symposium, Jun 2021, 100% virtual edition, France. , 2021 Poster de conférence hal-03256703v1
	Lactoferrin/β-lactoglobulin complex coacervates: rheological properties Hachfi Soussi Rima , Marie-Hélène Famelart , Florence Rousseau , Pascaline Hamon , Said Bouhallab Genova Colloids 2021, Apr 2021, Edition virtuelle, Switzerland. Poster de conférence hal-03279352v1
	The rheological properties of rennet gels depend on the divalent cation distribution in the casein micelles. J. Bauland , Marie-Hélène Famelart , Fanny Guyomarc'H , Romain Jeantet , Said Bouhallab Journées scientifiques Ecole Doctorale EGAAL, Jun 2021, Rennes Edition virtuelle, France Poster de conférence hal-03279380v1
	Property improvement of mixed dairy and plant-based yogurt alternatives using formulation and lactic acid bacteria co-cultures Fanny Canon , Marie-Bernadette Maillard , Marie-Hélène Famelart , Anne Thierry , Valérie Gagnaire SFM Microbes 2021, Sep 2021, Nantes, France. , 2021 Poster de conférence hal-03357826v1
	A multisensory approach to study texture and flavor perception in semi-solid food products Hanna Lesme , Philippe Courcoux , Clémence Alleaume , Said Bouhallab , Marie-Hélène Famelart 13. Pangborn sensory science symposium, Jul 2019, Edinburgh, United Kingdom. , 2019 Poster de conférence hal-02334240v1
	Swelling of dry heated whey protein microparticles in different physicochemical conditions Tatiana Malanina , Florence Rousseau , Marie-Hélène Famelart Edible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France. , 2019 Poster de conférence hal-02107859v1
	Impact of whey protein aggregates on texture perception of low-fat set-type yogurts Hanna Lesme , Cécile Rannou , Catherine Loisel , Delphine Queveau , Marie-Hélène Famelart 17. Food Colloids Conference - Food Colloids 2018, Apr 2018, Leeds, United Kingdom. , 2018 Poster de conférence hal-01889274v1
	Propriétés rhéologiques des coacervats de propriétés rhéologiques des coacervats de b-lactoglobuline et de lactoferrine utilisés pour l’encapsulation Marie-Hélène Famelart , Florence Rousseau , Pascaline Hamon , Said Bouhallab 53ème Congrès National du Groupe Français de Rhéologie, Oct 2018, Brest, France. 2018 Poster de conférence hal-02788126v1
	Improving texture perception in low-fat high-protein yogurts thanks to whey protein aggregates Hanna Lesme , Cecile Rannou , Catherine Loisel , Clémence Alleaume , Marie-Hélène Famelart 5. International Conference on Food Oral Processing, Jul 2018, Nottingham, United Kingdom. , 2018 Poster de conférence hal-01887272v1
	A multisensory approach to study texture and flavour perception in low-fat yogurts Hanna Lesme , Cécile Rannou , Clémence Alleaume , L Lopez Torrez , S Dalmas 32. EFFoST International Conference, Nov 2018, Nantes, France. , 2018 Poster de conférence hal-01887278v1
	A multisensory approach to study texture and flavor perception in fat-free yogurts Hanna Lesme , Cécile Rannou , Philippe Courcoux , Clémence Alleaume , Lizeth Lopez Torres 32nd EFFoST International Conference Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nov 2018, Nantes, France Poster de conférence hal-01938420v1
	To what extent protein-flavour binding has an impact on flavour perception in low-fat yogurts? Hanna Lesme , Cécile Rannou , Clémence Alleaume , Marie-Hélène Famelart , Said Bouhallab Eurosense, Sep 2018, Vérone, Italy. , 2018 Poster de conférence hal-01887279v1
	Modulation de la texture de systèmes modèles émulsifiés et acidifiés par addition d'agrégats de protéines laitières Perrine Gelebart , Alain Riaublanc , Marie-Hélène Famelart , Marc Anton , Catherine Garnier Journée PROFIL - La plasticité des protéines du lait : un atout majeur pour concevoir des assemblages fonctionnels, Sep 2017, Rennes, France. 2017 Poster de conférence hal-02198138v1
	Impact of whey protein aggregates on texture perception in yogurts Hanna Lesme , Cécile Rannou , Catherine Loisel , Delphine Queveau , Marie-Hélène Famelart Colloque Biopolymers 2017 (2017-11-29-2017-12-01) Nantes (FRA)., Nov 2017, Nantes, France. , 2017 Poster de conférence hal-01698129v1
	Outstanding whey protein particles produced by dry heating Elise Schong , Marie-Hélène Famelart 7.International Colloids Conference, Jun 2017, Sitges, Spain. 2017 Poster de conférence hal-01551064v1
	An original way to produce functional particles by dry heating whey proteins Elise Schong , Marie-Hélène Famelart Colloque Biopolymers 2017, Nov 2017, Nantes, France. , 2017 Poster de conférence hal-01656658v1
	Outstanding whey protein particules produced by dry heating Elise Schong , Marie-Hélène Famelart 10. NIZO Dairy Conference Innovations in Dairy Ingredients, Oct 2017, Papendal, Netherlands. , 2017 Poster de conférence hal-01617663v1
	Rhéological properties of milk derived peptides in high-concentrated casein matrices Lélia Lacou , Marie-Hélène Famelart , Chantal Cauty , Irina Kolotuev , Julien Jardin IDF World Dairy Summit 2015, Sep 2015, Vilnius, Lithuania. , 2015 Poster de conférence hal-01454533v1
	Rheological properties of milk derived peptides in high-protein matrices Lélia Lacou , Marie-Hélène Famelart , Julien Jardin , Valérie Briard-Bion , Arlan Caldas Pereira Silveira 12th International Congress on Engineering and Food (ICEF12), Jun 2015, Québec, Canada. , 2015 Poster de conférence hal-01209822v1
	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 » Marie-Hélène Famelart Journée sur la capitalisation des données à l'aide d'ontologies, cas des gels laitiers, Nov 2014, Paris, France. , 2014 Poster de conférence hal-01209750v1
	Addition of citrate to casein micelles: Modifications of their physico-chemistry and acid gelation. Carine Sinet , Nadine Leconte , Marie-Hélène Famelart , Fanny Guyomarc'H , Geneviève Gésan-Guiziou Minerals & Dairy Products Symposium 2014, Feb 2014, Auckland, New Zealand. 2014 Poster de conférence hal-01209594v1
	Structure and rheological properties of casein micelles and whey protein aggregates acid gels Robi Andoyo , Fanny Guyomarc'H , Marie-Hélène Famelart 6. Rencontres de Biologie Physique du Grand Ouest, Jun 2014, Le Mans, France. 2014 Poster de conférence hal-01209637v1
	Comparative in vitro dynamic digestion of powder/liquid infant formulas: characterization of structure, proteolysis and lipolysis Sophie Chever , Olivia Ménard , Claire Bourlieu-Lacanal , Marie-Hélène Famelart , Florence Rousseau 2 International Conference on Food Digestion, Mar 2013, Madrid, Spain. , 2013 Poster de conférence hal-01209432v1
	Model mixtures evidence the respective roles of whey protein particles and casein micelles during the acid gelation of heated milk Robi Andoyo , Fanny Guyomarc'H , Chantal Cauty , Marie-Hélène Famelart Insidefood Symposium 2013, Apr 2013, Leuven, Belgium. , 2013 Poster de conférence hal-01209418v1
	Comparative [i]in vitro[/i] dynamic digestion of powder/liquid infant formulas: characterization of structure, proteolysis and lipolysis Sophie Chever , Olivia Ménard , Claire Bourlieu-Lacanal , Marie-Hélène Famelart , Florence Rousseau Food Structures, Digestion and Health International Conference, Oct 2013, Melbourne, Australia. , 2013 Poster de conférence hal-01209536v1
	Dry heating of whey proteins: Structures, Aggregation and Gelling properties Muhammad Gulzar , Said Bouhallab , Marie-Hélène Famelart , Valérie Lechevalier-Datin , Thomas Croguennec 5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo, France. , 2012 Poster de conférence hal-01209378v1
	Multi-scale characterization of the evolution of the food structure during digestion Olivia Ménard , Marie-Hélène Famelart , Florence Barbe , Karima Bouzerzour , Didier Dupont 5.International Symposium on the Spray Dried Dairy Product, Jun 2012, SaintMalo, France. , 2012 Poster de conférence hal-01209383v1
	Multi-scale characterization of the evolution of the food structure during digestion Olivia Ménard , Marie-Hélène Famelart , Florence Barbe , Karima Bouzerzour , Didier Dupont ISFRS ( International symposium on food rheology and structure), Apr 2012, Zurich, Switzerland. , 2012 Poster de conférence hal-01454211v1
	Engineering of heat-induced milk protein particles for acid gels Marion Morand , Assiba Dekkari , Fanny Guyomarc'H , Marie-Hélène Famelart ISFRS (6. International Symposium on Food Rhéologie and Structure), Apr 2012, Zurich, Switzerland. Peter Fisher, Erich J. Windhab, 2012 Poster de conférence hal-01454213v1
	First assessment of diffusion coefficients in model cheese by Fluorescence Recovery after Photobleaching (FRAP) analysis Juliane Floury , Marie-Noelle Madec , Marie-Hélène Famelart , Sophie Jeanson , Sylvie Lortal ADSA ASAS Joint Annual meeting, Jul 2011, nouvelle Orléans, United States. 2011 Poster de conférence hal-01454410v1
	Ingénierie des nanoparticules protéiques et propriétés rhéologiques des gels acides laitiers Marion Morand , Assiba Dekkari , Fanny Guyomarc'H , Marie-Hélène Famelart 5. Rencontres de Biologie-Physique du Grand Ouest, Jun 2011, Rennes, France. , 2011 Poster de conférence hal-01454236v1
	Agrégation protéique et propriétés gélifiantes et moussantes des protéines laitières ; Quoi de neuf sur le plan des connaissances ? Marie-Hélène Famelart , Fanny Guyomarc'H , Marion Morand , Bruno Novales Carrefours de l'innovation agronomique Colloque -Protéines laitières : aspects nutritionnels, Apr 2011, Rennes, France. 162 p., 2011 Poster de conférence hal-01454238v1
	Model cheese matrices: Characterizing their micro and macrostructure to study the migration of small solutes inside cheeses Marie-Hélène Famelart , Marie-Noelle Madec , Sophie Jeanson , Sylvie Lortal , Juliane Floury Biopolymères 2010, Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Dec 2010, Le Croisic, France. 2010 Poster de conférence hal-01454404v1
	Casein micelles as sticky colloidal microgel particles Antoine Bouchoux , Geneviève Gésan-Guiziou , Marie-Hélène Famelart , Julien Jardin , Pierre Emerson Cayemitte 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 Poster de conférence hal-01454257v1
	Modelling nisin diffusion in UF model cheeses regarding their composition Samar Ibrahim Tawfik , Sophie Jeanson , Marie-Noelle Madec , Marie-Hélène Famelart , Sylvie Lortal Biopolymères' 2010 Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Dec 2010, Le Croisic, France. , 2010 Poster de conférence hal-01454408v1
	Rheology and phase behavior of dense casein micelle dispersions Antoine Bouchoux , Belkacem Debbou , Marie-Hélène Famelart , Geneviève Gésan-Guiziou , Jean Louis Doublier De Gennes Discussion Conference Chamonix, Feb 2009, Chamonix, France. 2009 Poster de conférence hal-02198124v1
	Effect of heat treatment on the formation of acid milk gel: a kinetic study using rheology and confocal microscopy Fanny Guyomarc'H , Marlène Jemin , Veronique Le Tilly , Marie-Noelle Madec , Marie-Hélène Famelart 4. International Dairy Federation (IDF) Dairy Science and Technology Week, Apr 2009, Rennes, France. 2009 Poster de conférence hal-02215968v1
	Protein interactions in stirred yoghurt M Renan , Fanny Guyomarc'H , Véronique Arnoult-Delest , D Paquet , Gérard Brulé Food colloids 2008 : creating structure, delivering functionality, Apr 2008, Le Mans, France. 2008 Poster de conférence hal-02215957v1
	La réactivité des agrégats de b-lactoglobuline peut-elle s’expliquer par l’exposition privilégiée de certains thiols ? Joseph J. Kehoe , André Brodkorb , Daniel Mollé , Emilie Yokoyama , Marie-Hélène Famelart 3ème Rencontres Biologie Physique du Grand Ouest, Jun 2007, Batz-sur-mer, France. 2007 Poster de conférence hal-02198130v1
	Formation of whey protein/k-casein complexes in heated skim milk. Role of the casein micelle ? Marie-Hélène Famelart , Fanny Guyomarc'H IDF World Dairy Summit, Sep 2007, Dublin, Ireland. 2007 Poster de conférence hal-02215972v1
	Rebodying of stirred yoghurt: protein interactions Marie Renan , Fanny Guyomarc'H , Véronique Arnoult-Delest , Denis Pâquet , Gérard Brule IDF World Dairy Summit, Sep 2007, Dublin, Ireland. 2007 Poster de conférence hal-02244979v1
	Comparison of set or stirred acid gels fermented at 42°C and 30°C David Delaunay , Fanny Guyomarc'H , Marie-Hélène Famelart IUFoST 13th World Congress of Food Science and Technology, Sep 2006, Nantes, France. 2005 Poster de conférence hal-02215943v1
	Set and stirred acid milk gels through chemical or bacterial acidification Marie Renan , Marie-Hélène Famelart , Fanny Guyomarc'H , V Arnoult-Delest , D Pâquet FIL-IDF, Symposioum on Scizentific and Technological challenges in fermented milk, May 2006, Sirmione, Italy. 2006 Poster de conférence hal-02244972v1
	Set and stirred acid milk gels through chemical or bacterial acidification M Renan , Marie-Hélène Famelart , Fanny Guyomarc'H , V Arnoult-Delest , D Paquet Food colloids 2006, Apr 2006, Montreux, Switzerland. 2006 Poster de conférence hal-02215911v1
	pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6.5 or 7.2 Marie Renan , Omar Mekmene , Marie-Hélène Famelart , V Arnoult-Delest , D Paquet Confrence on food structure and food quality, Oct 2004, Cork, Ireland. 2004 Poster de conférence hal-02244977v1
	Structure and surface properties of soluble protein aggregates isolated from heated skim milk Karine Jean , Marie Renan , Marie-Hélène Famelart , Fanny Guyomarc'H Conference on Food structure and food quality, Oct 2004, cork, Ireland. 2004 Poster de conférence hal-02215918v1
	Physico-chemical changes during acidification by a yoghurt starter of heat-treated milk Marie-Hélène Famelart , A Laligant , D Paquet , Y Lemènager , Gérard Brulé 26 ème congrès international de laiterie, Sep 2002, Paris, France. 2002 Poster de conférence hal-02244976v1
	The structure of casein in heated suspensions affects the acid gelification of milk Marie-Hélène Famelart , A Laligant , D Paquet , Y Lemènager , G Brulé FIL-IDF "Fermented milk", Jun 2002, Kolding, Denmark. 2002 Poster de conférence hal-02215983v1
	Structure development of soft cheese curd Rachel Boutrou , Marie-Hélène Famelart , Frederic Gaucheron , Joelle Léonil 26 ème congrès international de laiterie, Sep 2002, Paris, France. 2002 Poster de conférence hal-02244980v1
	Measure of stretchability of Emmental cheese Marie-Hélène Famelart 25th International Dairy Congress, Sep 1998, Aarhus, Denmark. 1998 Poster de conférence hal-02244973v1
	pH, whey content and temperature of skim milk modify the effect of homogenisation on its coagulation properties Marie-Hélène Famelart , Jean-Louis Maubois 25th International Dairy Congress, Sep 1998, Aarhus, Denmark. 1998 Poster de conférence hal-02244978v1
	Study of the relationships between homogenization of standardized milk and milk fat and meltability and stretchability of Emmental cheese Jean-René Kerjean , Romain Richoux , Marie-Hélène Famelart 25 th Congrès FIL/IDF, Sep 1998, Aarhus, Denmark. 1998 Poster de conférence hal-02244968v1
	Casein micelle dispersion into water, NaCl and CaCl2 : physicochemical characteristics of micelles and rennet coagulation Marie-Hélène Famelart , Yvon Le Graet , K Raulot caseins and caseinates, structure, interactions, networks, May 1997, Ayr, United Kingdom. 1997 Poster de conférence hal-02244982v1
	Combined effects of temperature and high pressure treatments on physicochemical characteristics of skim milk Marie-Hélène Famelart , Frederic Gaucheron , François Mariette Milk proteins, structures and function, Mar 1996, Wadahl, Norway. 1996 Poster de conférence hal-02244970v1

	Powder properties and influencing factors Yrjö Roos , Zahra Afrassiabian , Khashayar Saleh , Marie-Hélène Famelart , Alexia Audebert Cécile Le Floch-Fouéré; Pierre Schuck; Gaëlle Tanguy; Luca Lanotte; Romain Jeantet. Drying in the Dairy Industry From Established Technologies to Advanced Innovations, 1, CRC Press, 68 p., 2021, 9781351119504. ⟨10.1201/9781351119504-3⟩ Chapitre d'ouvrage hal-02954408v1
	The Role of Proteins in the Development of Food Structure Valérie Gagnaire , Valérie Lechevalier-Datin , Marie-Hélène Famelart , Thomas Croguennec , Said Bouhallab Handbook of Food Structure Development, RSC Publishing, 450p., 2020, Food Chemistry, Function and Analysis Chapitre d'ouvrage hal-02315850v1
	Rennet Marie-Hélène Famelart The Oxford Companion to Cheese, Oxford University Press, 849 p., 2016, 9780199330881 Chapitre d'ouvrage hal-01392867v1
	Adsorption of long chain sodium carboxylates on membrane materials Olivier Surel , Marie-Hélène Famelart Récents progrès en génie des procédés, 6(22), Membrane preparation, fouling-emerging processes, Euromembrane 1992 323-328, 1992, Récents progrès en génie des procédés Chapitre d'ouvrage hal-02215902v1

	Stabilized protein aggregate particles and process for the preparation of said particles Marie-Hélène Famelart , Thomas Croguennec , Pierre Schuck , Elise Schong , Thomas Sevrin Patent n° : EP3384779 (A1) WO2018185192 (A1). 2018, 29p Brevet hal-02786505v1

	Des interactions plus fortes entre protéines pour des yaourts plus fermes Marie-Hélène Famelart , Fanny Guyomarc'H 2014, 24 p Autre publication scientifique hal-01209600v1
	Model cheese matrices: characterizing their micro- and macrostructure to study the migration of small solutes inside cheeses Marie-Hélène Famelart , Marie Noëlle Madec , S. Jeanson , Sylvie Lortal , Juliane Floury 2010, non paginé Autre publication scientifique hal-00729581v1

	Les AMI, des assemblages microparticulaires pour substituer les agents de texture de nos aliments Marie-Hélène Famelart [Interne] Rapport N° 2019, 2019, 34 p Rapport hal-02786363v1
	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 » Marie-Hélène Famelart , Eric Beaucher , Michel Piot , Jean-Yves Gassi [Rapport Technique] N°30000221, Société Bongrain-Gérard. 2008 Rapport hal-02198134v1
	Version analytique brute de la prestation pour les fromageries Tessier “Cartographie et microscopie électronique de fromage” en novembre 2005 Marie-Hélène Famelart , Eric Beaucher [Rapport Technique] Fromagerie Tessier. 2005 Rapport hal-02198133v1

	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 Marie-Hélène Famelart Sciences du Vivant [q-bio]. Université Paris Sud - Paris 11, 1986. Français. ⟨NNT : ⟩ Thèse tel-02857117v1

Marie-Hélène Famelart

Publications

Ionic Strength Dependence of the Complex Coacervation between Lactoferrin and β-Lactoglobulin

Non-linear properties and yielding of enzymatic milk gels

Rheological properties of enzymatic milk gel: Effect of ion partitioning in casein micelles

Heat treatment of milk protein concentrates affects enzymatic coagulation properties

Mixed dairy and plant-based yogurt alternatives: Improving their physical and sensorial properties through formulation and lactic acid bacteria cocultures

Rheological characterization of β-lactoglobulin/lactoferrin complex coacervates

Atomic force microscopy to assess the mechanical properties of individual casein micelles

Combining plant and dairy proteins in food colloid design

Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits

Optimisation of microparticle formation by dry heating of whey proteins

Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception

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

Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts

Addition of calcium and magnesium chlorides as simple means of varying bound and precipitated minerals in casein micelle: Effect on enzymatic coagulation

Interfacial and (emulsion) gel rheology of hydrophobised whey proteins

Major Role of Voluminosity in the Compressibility and Sol–Gel Transition of Casein Micelle Dispersions Concentrated at 7 °C and 20 °C

Influence of casein on the formation of whey protein microparticles obtained by dry heating at an alkaline pH

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

Protein aggregates modulate the texture of emulsified and acidified acid milk gels

Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts

Influence of lactose on the formation of whey protein microparticles obtained by dry heating at alkaline pH

Dry heating a freeze-dried whey protein powder: Formation of microparticles at pH 9.5

Bolus quality and food comfortability of model cheeses for the elderly as influenced by their texture

Dry heating a freeze-dried whey protein powder: Formation of microparticles at pH 9.5

Dry heating of whey proteins leads to formation of microspheres with useful functional properties

Gastric Emptying and Dynamic In Vitro Digestion of Drinkable Yogurts: Effect of Viscosity and Composition

Dry heating of whey proteins

Lipid droplets coated with milk fat globule membrane fragments: Microstructure and functional properties as a function of pH

Immunomodulation properties of multi-species fermented milks

Acid gelation of whey protein microbeads of different sizes

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

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

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

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

Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability

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

Are disulphide bonds formed during acid gelation of preheated milk?

The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids

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

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

Les Agrégats protéiques, des vecteurs de molécules.

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

Protéines laitières l'inra vise des fonctionnalités ciblées.

Nisin quantification by ELISA allows the modeling of its apparent diffusion coefficient in model cheeses.

On how k-casein affects the interactions between the heat-induced whey protein/k-casein complexes and the casein micelles during the acid gelation of skim milk

Agrégation protéique et propriétés gélifiantes et moussantes des protéines laitières - Quoi de neuf sur le plan des connaissances ?

A novel technique for determining glass-rubber transition in dairy powders

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

Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition

Role of the Heat-Induced Whey Protein/kappa-Casein Complexes in the Formation of Acid Milk Gels: A Kinetic Study Using Rheology and Confocal Microscopy

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

Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure-texture relationships.

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

Rheology and phase behavior of dense casein micelle dispersions

Acid gelation of colloidal calcium phosphate-depleted preheated milk

Acid gelation of colloidal calcium phosphate-depleted preheated milk

Limited ripening of low-fat UF-cheese due to CaPO4 barrier?

Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition.

Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedure

Changes in the rheological properties of stirred acid milk gels as induced by the acidification procedure

Heat treatment of cream affects the physicochemical properties of sweet buttermilk

The rebodying of stirred yoghurt : interactions between proteins

Heat treatment of cream affects the physicochemical properties of sweet buttermilk

Determination of exposed sulfhydryl groups in heated β-lactoglobulin A using IAEDANS and mass spectrometry

Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/κ -casein aggregates

Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH-conditions

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

Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH conditions

Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies

The formation of calcium lactate crystals in responsible for concentrated acid whey thickening

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

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

Pump amperage: a new method for monitoring viscosity of dairy concentrates before spray drying

Pump amperage: a new method for monitoring viscosity of dairy concentrates before spry drying

Comprehensive study of acid gelation of heated milk with model protein systems

Mineral modulation of thermal aggregation and gelation of whey proteins: from $\beta$-lactoglobulin model system to whey protein isolate

Rheological characterization of the EPS produced by P. acidi-propionici on milk microfiltrate

Fermentation by lactic bacteria at two temperatures of pre-heated reconstituted milk. II - Dynamic approach of the gel construction