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Jennifer Burgain

Showing results (11-20 of 17) with videos related to

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Foods (Basel, Switzerland)|September 9, 2023
Unravelling the Influence of Composition and Heat Treatment on Key Characteristics of Dairy Protein Powders Using a Multifactorial ApproachJeehyun Lee, François Martin, Emeline Goussé, et al.
Colloids and Surfaces. B, Biointerfaces|July 27, 2015
Impacts of pH-mediated EPS structure on probiotic bacterial pili-whey proteins interactionsJennifer Burgain, Joel Scher, Sarah Lebeer, et al.
Microbial Cell Factories|January 20, 2023
Invert emulsions alleviate biotic interactions in bacterial mixed cultureAlexis Dijamentiuk, Cécile Mangavel, Annelore Elfassy, et al.
Current Research in Food Science|April 22, 2026
Impact of milk-to-vegetable fat ratio on infant formula emulsions stabilityRegis Badin, Claire Gaiani, Jeremy Petit, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Heat treatment of milk protein concentrates affects enzymatic coagulation propertiesFrançois Martin, Jeehyun Lee, Luisa Azevedo-Scudeller, et al.
Colloids and Surfaces. B, Biointerfaces|April 8, 2018
Adhesive interactions between milk fat globule membrane and Lactobacillus rhamnosus GG inhibit bacterial attachment to Caco-2 TC7 intestinal cellJustine Guerin, Claire Soligot, Jennifer Burgain, et al.
Food Microbiology|September 10, 2013
Characterization of Carnobacterium maltaromaticum LMA 28 for its positive technological role in soft cheese makingMuhammad Inam Afzal, Citlalli Celeste Gonzalez Ariceaga, Emilie Lhomme, et al.
Pageof 2

Showing results (11-20 of 17) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 17 results.
Foods (Basel, Switzerland)|September 9, 2023
Unravelling the Influence of Composition and Heat Treatment on Key Characteristics of Dairy Protein Powders Using a Multifactorial ApproachJeehyun Lee, François Martin, Emeline Goussé, et al.
Colloids and Surfaces. B, Biointerfaces|July 27, 2015
Impacts of pH-mediated EPS structure on probiotic bacterial pili-whey proteins interactionsJennifer Burgain, Joel Scher, Sarah Lebeer, et al.
Microbial Cell Factories|January 20, 2023
Invert emulsions alleviate biotic interactions in bacterial mixed cultureAlexis Dijamentiuk, Cécile Mangavel, Annelore Elfassy, et al.
Current Research in Food Science|April 22, 2026
Impact of milk-to-vegetable fat ratio on infant formula emulsions stabilityRegis Badin, Claire Gaiani, Jeremy Petit, et al.
Food Research International (Ottawa, Ont.)|December 3, 2022
Heat treatment of milk protein concentrates affects enzymatic coagulation propertiesFrançois Martin, Jeehyun Lee, Luisa Azevedo-Scudeller, et al.
Colloids and Surfaces. B, Biointerfaces|April 8, 2018
Adhesive interactions between milk fat globule membrane and Lactobacillus rhamnosus GG inhibit bacterial attachment to Caco-2 TC7 intestinal cellJustine Guerin, Claire Soligot, Jennifer Burgain, et al.
Food Microbiology|September 10, 2013
Characterization of Carnobacterium maltaromaticum LMA 28 for its positive technological role in soft cheese makingMuhammad Inam Afzal, Citlalli Celeste Gonzalez Ariceaga, Emilie Lhomme, et al.
Pageof 2