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The Journal of Dairy Research
|
April 5, 2012
Effect of dairy powder rehydration state on gel formation during yogurt process
Marie Celeste Karam, Claire Gaiani, Reine Barbar, et al.
The Journal of Dairy Research
|
November 5, 2013
Effect of dairy powders fortification on yogurt textural and sensorial properties: a review
Marie Celeste Karam, Claire Gaiani, Chadi Hosri, et al.
Carbohydrate Polymers
|
November 8, 2023
Unravelling the functionality of anionic and non-ionic plant seed gums on milk protein cryogels conveying Lacticaseibacillus rhamnosus GG
Thierry Hellebois, Frédéric Addiego, Claire Gaiani, et al.
Foods (Basel, Switzerland)
|
August 26, 2023
Impact of Processing and Physicochemical Parameter on <i>Hibiscus sabdariffa</i> Calyxes Biomolecules and Antioxidant Activity: From Powder Production to Reconstitution
Cho Urielle M'be, Joël Scher, Claire Gaiani, et al.
Data in Brief
|
June 11, 2021
Data on the in-vitro digestibility of acid gels prepared from brewers' spent grain protein isolates
Thierry Hellebois, Claire Gaiani, Cédric Paris, et al.
Food Chemistry
|
May 29, 2021
Changes in surface chemical composition relating to rehydration properties of spray-dried camel milk powder during accelerated storage
Thao M Ho, Trinh T Ton, Claire Gaiani, et al.
International Journal of Biological Macromolecules
|
October 19, 2021
Structure conformation, physicochemical and rheological properties of flaxseed gums extracted under alkaline and acidic conditions
Thierry Hellebois, Jennyfer Fortuin, Xuan Xu, et al.
Food & Function
|
March 14, 2017
Use of imaging techniques to identify efficient controlled release systems of Lactobacillus rhamnosus GG during in vitro digestion
Justine Guerin, Jennifer Burgain, Frédéric Borges, et al.
Journal of Agricultural and Food Chemistry
|
July 13, 2007
Relationships between dairy powder surface composition and wetting properties during storage: importance of residual lipids
Claire Gaiani, Joel Scher, Jean Jacques Ehrhardt, et al.
Foods (Basel, Switzerland)
|
August 26, 2023
Comparison of Electrostatic Spray Drying, Spray Drying, and Freeze Drying for <i>Lacticaseibacillus rhamnosus GG</i> Dehydration
Preethi Jayaprakash, Claire Gaiani, Jean-Maxime Edorh, et al.
Page
of 4
Search research articles
Search
Showing results (11-20 of 37) with videos related to
Sort By:
Page
of 4
The Journal of Dairy Research
|
April 5, 2012
Effect of dairy powder rehydration state on gel formation during yogurt process
Marie Celeste Karam, Claire Gaiani, Reine Barbar, et al.
The Journal of Dairy Research
|
November 5, 2013
Effect of dairy powders fortification on yogurt textural and sensorial properties: a review
Marie Celeste Karam, Claire Gaiani, Chadi Hosri, et al.
Carbohydrate Polymers
|
November 8, 2023
Unravelling the functionality of anionic and non-ionic plant seed gums on milk protein cryogels conveying Lacticaseibacillus rhamnosus GG
Thierry Hellebois, Frédéric Addiego, Claire Gaiani, et al.
Foods (Basel, Switzerland)
|
August 26, 2023
Impact of Processing and Physicochemical Parameter on <i>Hibiscus sabdariffa</i> Calyxes Biomolecules and Antioxidant Activity: From Powder Production to Reconstitution
Cho Urielle M'be, Joël Scher, Claire Gaiani, et al.
Data in Brief
|
June 11, 2021
Data on the in-vitro digestibility of acid gels prepared from brewers' spent grain protein isolates
Thierry Hellebois, Claire Gaiani, Cédric Paris, et al.
Food Chemistry
|
May 29, 2021
Changes in surface chemical composition relating to rehydration properties of spray-dried camel milk powder during accelerated storage
Thao M Ho, Trinh T Ton, Claire Gaiani, et al.
International Journal of Biological Macromolecules
|
October 19, 2021
Structure conformation, physicochemical and rheological properties of flaxseed gums extracted under alkaline and acidic conditions
Thierry Hellebois, Jennyfer Fortuin, Xuan Xu, et al.
Food & Function
|
March 14, 2017
Use of imaging techniques to identify efficient controlled release systems of Lactobacillus rhamnosus GG during in vitro digestion
Justine Guerin, Jennifer Burgain, Frédéric Borges, et al.
Journal of Agricultural and Food Chemistry
|
July 13, 2007
Relationships between dairy powder surface composition and wetting properties during storage: importance of residual lipids
Claire Gaiani, Joel Scher, Jean Jacques Ehrhardt, et al.
Foods (Basel, Switzerland)
|
August 26, 2023
Comparison of Electrostatic Spray Drying, Spray Drying, and Freeze Drying for <i>Lacticaseibacillus rhamnosus GG</i> Dehydration
Preethi Jayaprakash, Claire Gaiani, Jean-Maxime Edorh, et al.
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of 4