Steven Le Feunteun
Steven Le Feunteun
Adresse e-mail validée de inra.fr
TitreCitée parAnnée
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
10982014
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
882013
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
702016
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
472014
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
392014
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
382009
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
382007
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
372018
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
372014
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
312016
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
272013
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
242016
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
172015
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
172008
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
152008
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
142018
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
142012
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
102018
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
102018
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
102012
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