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Claire Gaiani

Showing results (1-10 of 37) with videos related to

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Food Chemistry: X|May 26, 2022
Impact of alfalfa (<i>Medicago sativa</i> L.) galactomannan on the microstructural and physicochemical changes of milk proteins under static <i>in-vitro</i> digestion conditionsThierry Hellebois, Claire Gaiani, Christos Soukoulis
Current Research in Food Science|April 18, 2022
Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environmentJia Zhao, Bhesh Bhandari, Claire Gaiani, et al.
Foods (Basel, Switzerland)|December 23, 2022
Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk ProteinsThierry Hellebois, Jennyfer Fortuin, Claire Gaiani, et al.
Current Research in Food Science|September 6, 2021
Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contentsJia Zhao, Bhesh Bhandari, Claire Gaiani, et al.
Food Chemistry|July 5, 2016
X-ray photoelectron spectroscopic analysis of rice kernels and flours: Measurement of surface chemical compositionMalik A Nawaz, Claire Gaiani, Shu Fukai, et al.
Carbohydrate Polymers|April 28, 2022
Exploration of the co-structuring and stabilising role of flaxseed gum in whey protein isolate based cryo-hydrogelsThierry Hellebois, Claire Gaiani, Sébastien Cambier, et al.
Carbohydrate Polymers|June 13, 2021
Cryotropic gel-forming capacity of alfalfa (Medicago sativa L.) and fenugreek (Trigonella foenum graecum) seed galactomannansThierry Hellebois, Claire Gaiani, Jennyfer Fortuin, et al.
Journal of Agricultural and Food Chemistry|February 8, 2011
X-ray photoelectron spectroscopy for wheat powders: measurement of surface chemical compositionMoustafa Saad, Claire Gaiani, Martine Mullet, et al.
Critical Reviews in Food Science and Nutrition|October 5, 2017
Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?Justine Guerin, Jennifer Burgain, Faustine Gomand, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|July 1, 2010
Thermodynamic characterization of acacia gum-beta-lactoglobulin complex coacervationLeïla Aberkane, Jordane Jasniewski, Claire Gaiani, et al.
Pageof 4

Showing results (1-10 of 37) with videos related to

Sort By:
Pageof 4
Food Chemistry: X|May 26, 2022
Impact of alfalfa (<i>Medicago sativa</i> L.) galactomannan on the microstructural and physicochemical changes of milk proteins under static <i>in-vitro</i> digestion conditionsThierry Hellebois, Claire Gaiani, Christos Soukoulis
Current Research in Food Science|April 18, 2022
Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environmentJia Zhao, Bhesh Bhandari, Claire Gaiani, et al.
Foods (Basel, Switzerland)|December 23, 2022
Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk ProteinsThierry Hellebois, Jennyfer Fortuin, Claire Gaiani, et al.
Current Research in Food Science|September 6, 2021
Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contentsJia Zhao, Bhesh Bhandari, Claire Gaiani, et al.
Food Chemistry|July 5, 2016
X-ray photoelectron spectroscopic analysis of rice kernels and flours: Measurement of surface chemical compositionMalik A Nawaz, Claire Gaiani, Shu Fukai, et al.
Carbohydrate Polymers|April 28, 2022
Exploration of the co-structuring and stabilising role of flaxseed gum in whey protein isolate based cryo-hydrogelsThierry Hellebois, Claire Gaiani, Sébastien Cambier, et al.
Carbohydrate Polymers|June 13, 2021
Cryotropic gel-forming capacity of alfalfa (Medicago sativa L.) and fenugreek (Trigonella foenum graecum) seed galactomannansThierry Hellebois, Claire Gaiani, Jennyfer Fortuin, et al.
Journal of Agricultural and Food Chemistry|February 8, 2011
X-ray photoelectron spectroscopy for wheat powders: measurement of surface chemical compositionMoustafa Saad, Claire Gaiani, Martine Mullet, et al.
Critical Reviews in Food Science and Nutrition|October 5, 2017
Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation?Justine Guerin, Jennifer Burgain, Faustine Gomand, et al.
Langmuir : the ACS Journal of Surfaces and Colloids|July 1, 2010
Thermodynamic characterization of acacia gum-beta-lactoglobulin complex coacervationLeïla Aberkane, Jordane Jasniewski, Claire Gaiani, et al.
Pageof 4