Suivre
Claire Gaiani
Titre
Citée par
Citée par
Année
Encapsulation of probiotic living cells: From laboratory scale to industrial applications
J Burgain, C Gaiani, M Linder, J Scher
Journal of food engineering 104 (4), 467-483, 2011
9102011
Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids
E Arab-Tehrany, M Jacquot, C Gaiani, M Imran, S Desobry, M Linder
Trends in Food Science & Technology 25 (1), 24-33, 2012
3092012
Liposomes: a review of manufacturing techniques and targeting strategies
B Maherani, E Arab-Tehrany, M R Mozafari, C Gaiani, M Linder
Current nanoscience 7 (3), 436-452, 2011
2852011
Ultra-fine grinding increases the antioxidant capacity of wheat bran
NN Rosa, C Barron, C Gaiani, C Dufour, V Micard
Journal of Cereal Science 57 (1), 84-90, 2013
1542013
Dairy powder rehydration: influence of protein state, incorporation mode, and agglomeration
C Gaiani, P Schuck, J Scher, S Desobry, S Banon
Journal of Dairy Science 90 (2), 570-581, 2007
1522007
Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration properties
C Gaiani, JJ Ehrhardt, J Scher, J Hardy, S Desobry, S Banon
Colloids and Surfaces B: Biointerfaces 49 (1), 71-78, 2006
1502006
How surface composition of high milk proteins powders is influenced by spray-drying temperature
C Gaiani, M Morand, C Sanchez, EA Tehrany, M Jacquot, P Schuck, ...
Colloids and Surfaces B: Biointerfaces 75 (1), 377-384, 2010
1332010
Plant seed mucilage as emerging biopolymer in food industry applications
C Soukoulis, C Gaiani, L Hoffmann
Current Opinion in Food Science 22, 28-42, 2018
1132018
Lactic acid bacteria in dairy food: surface characterization and interactions with food matrix components
J Burgain, J Scher, G Francius, F Borges, M Corgneau, ...
Advances in colloid and interface science 213, 21-35, 2014
1102014
Thermodynamic characterization of acacia gum− β-lactoglobulin complex coacervation
L Aberkane, J Jasniewski, C Gaiani, J Scher, C Sanchez
Langmuir 26 (15), 12523-12533, 2010
1062010
Comparative study of particle structure evolution during water sorption: skim and whole milk powders
I Murrieta-Pazos, C Gaiani, L Galet, B Cuq, S Desobry, J Scher
Colloids and Surfaces B: Biointerfaces 87 (1), 1-10, 2011
1042011
Effect of dairy powders fortification on yogurt textural and sensorial properties: a review
MC Karam, C Gaiani, C Hosri, J Burgain, J Scher
Journal of Dairy Research 80 (4), 400-409, 2013
1032013
Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey protein ratio on bacterial survival during digestion
J Burgain, C Gaiani, C Cailliez-Grimal, C Jeandel, J Scher
Innovative Food Science & Emerging Technologies 19, 233-242, 2013
972013
Food powders: Surface and form characterization revisited
I Murrieta-Pazos, C Gaiani, L Galet, R Calvet, B Cuq, J Scher
Journal of Food Engineering 112 (1-2), 1-21, 2012
892012
Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet dough
S Meziani, J Jasniewski, C Gaiani, I Ioannou, JM Muller, M Ghoul, ...
Journal of Food Engineering 107 (3-4), 358-365, 2011
882011
The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach
C Gaiani, J Scher, P Schuck, J Hardy, S Desobry, S Banon
International Dairy Journal 16 (12), 1427-1434, 2006
882006
Use of a turbidity sensor to characterize micellar casein powder rehydration: Influence of some technological effects
C Gaiani, S Banon, J Scher, P Schuck, J Hardy
Journal of dairy Science 88 (8), 2700-2706, 2005
862005
In vitro interactions between probiotic bacteria and milk proteins probed by atomic force microscopy
J Burgain, C Gaiani, G Francius, AM Revol-Junelles, C Cailliez-Grimal, ...
Colloids and Surfaces B: Biointerfaces 104, 153-162, 2013
832013
Recent advances on lactose intolerance: Tolerance thresholds and currently available answers
M Corgneau, J Scher, L Ritie-Pertusa, DT Le, J Petit, Y Nikolova, S Banon, ...
Critical reviews in food science and nutrition 57 (15), 3344-3356, 2017
802017
Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices
J Guerin, J Petit, J Burgain, F Borges, B Bhandari, C Perroud, S Desobry, ...
Journal of Food Engineering 193, 10-19, 2017
752017
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