| A standardised static in vitro digestion method suitable for food–an international consensus M Minekus, M Alminger, P Alvito, S Ballance, T Bohn, C Bourlieu, ... Food & function 5 (6), 1113-1124, 2014 | 1098 | 2014 |
| The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids F Barbé, O Ménard, Y Le Gouar, C Buffière, MH Famelart, B Laroche, ... Food Chemistry 136 (3-4), 1203-1212, 2013 | 88 | 2013 |
| The harmonized INFOGEST in vitro digestion method: From knowledge to action L Egger, O Ménard, C Delgado-Andrade, P Alvito, R Assunção, S Balance, ... Food Research International 88, 217-225, 2016 | 70 | 2016 |
| Tracking the in vivo release of bioactive peptides in the gut during digestion: Mass spectrometry peptidomic characterization of effluents collected in the gut of dairy matrix … F Barbé, S Le Feunteun, D Rémond, O Ménard, J Jardin, G Henry, ... Food Research International 63, 147-156, 2014 | 47 | 2014 |
| Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability F Barbé, O Ménard, Y Le Gouar, C Buffière, MH Famelart, B Laroche, ... Food chemistry 143, 1-8, 2014 | 39 | 2014 |
| Investigation of fatty acid elongation and desaturation steps in Fusarium lateritium by quantitative two-dimensional deuterium NMR spectroscopy in chiral oriented media V Baillif, RJ Robins, S Le Feunteun, P Lesot, I Billault Journal of Biological Chemistry 284 (16), 10783-10792, 2009 | 38 | 2009 |
| Impact of casein gel microstructure on self-diffusion coefficient of molecular probes measured by 1H PFG-NMR S Le Feunteun, F Mariette Journal of agricultural and food chemistry 55 (26), 10764-10772, 2007 | 38 | 2007 |
| Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models? T Bohn, F Carriere, L Day, A Deglaire, L Egger, D Freitas, M Golding, ... Critical reviews in food science and nutrition 58 (13), 2239-2261, 2018 | 37 | 2018 |
| Impact of the dairy matrix structure on milk protein digestion kinetics: mechanistic modelling based on mini-pig in vivo data S Le Feunteun, F Barbé, D Rémond, O Ménard, Y Le Gouar, D Dupont, ... Food and bioprocess technology 7 (4), 1099-1113, 2014 | 37 | 2014 |
| In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids DJL Mat, S Le Feunteun, C Michon, I Souchon Food Research International 88, 226-233, 2016 | 31 | 2016 |
| Lactobacillus helveticus as a tool to change proteolysis and functionality in Swiss-type cheeses L Sadat-Mekmene, R Richoux, L Aubert-Frogerais, MN Madec, C Corre, ... Journal of dairy science 96 (3), 1455-1470, 2013 | 27 | 2013 |
| Dynamic modeling of in vitro lipid digestion: Individual fatty acid release and bioaccessibility kinetics TM Giang, S Gaucel, P Brestaz, M Anton, A Meynier, IC Trelea, ... Food chemistry 194, 1180-1188, 2016 | 24 | 2016 |
| Dynamic modeling highlights the major impact of droplet coalescence on the in vitro digestion kinetics of a whey protein stabilized submicron emulsion TM Giang, S Le Feunteun, S Gaucel, P Brestaz, M Anton, A Meynier, ... Food Hydrocolloids 43, 66-72, 2015 | 17 | 2015 |
| Effects of acidification with and without rennet on a concentrated casein system: a kinetic NMR probe diffusion study S Le Feunteun, F Mariette Macromolecules 41 (6), 2079-2086, 2008 | 17 | 2008 |
| PFG− NMR techniques provide a new tool for continuous investigation of the evolution of the casein gel microstructure after renneting S Le Feunteun, F Mariette Macromolecules 41 (6), 2071-2078, 2008 | 15 | 2008 |
| The important role of salivary α-amylase in the gastric digestion of wheat bread starch D Freitas, S Le Feunteun, M Panouillé, I Souchon Food & function 9 (1), 200-208, 2018 | 14 | 2018 |
| The rennet coagulation mechanisms of a concentrated casein suspension as observed by PFG-NMR diffusion measurements S Le Feunteun, M Ouethrani, F Mariette Food hydrocolloids 27 (2), 456-463, 2012 | 14 | 2012 |
| Structuring food to control its disintegration in the gastrointestinal tract and optimize nutrient bioavailability D Dupont, S Le Feunteun, S Marze, I Souchon Innovative Food Science & Emerging Technologies 46, 83-90, 2018 | 10 | 2018 |
| Exploring the breakdown of dairy protein gels during in vitro gastric digestion using time-lapse synchrotron deep-UV fluorescence microscopy J Floury, T Bianchi, J Thévenot, D Dupont, F Jamme, E Lutton, ... Food chemistry 239, 898-910, 2018 | 10 | 2018 |
| Toward an integrated modeling of the dairy product transformations, a review of the existing mathematical models J Foucquier, E Chantoiseau, S Le Feunteun, D Flick, S Gaucel, N Perrot Food Hydrocolloids 27 (1), 1-13, 2012 | 10 | 2012 |
