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Critical Reviews in Food Science and Nutrition|November 10, 2006
Baby foods: formulations and interactions (a review)Ali Nasirpour, Joël Scher, Stéphane Desobry
Journal of Food Science and Technology|September 24, 2015
Interactions among lactose, β-lactoglobulin and starch in co-lyophilized mixtures as determined by Fourier Transform Infrared SpectroscopyZohreh Hajihashemi, Ali Nasirpour, Joël Scher, 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.
The Journal of Dairy Research|November 5, 2013
Effect of dairy powders fortification on yogurt textural and sensorial properties: a reviewMarie Celeste Karam, Claire Gaiani, Chadi Hosri, et al.
Critical Reviews in Food Science and Nutrition|November 16, 2004
Milk powders ageing: effect on physical and functional propertiesMarie E C Thomas, Joël Scher, Sylvie Desobry-Banon, et al.
Foods (Basel, Switzerland)|August 26, 2023
Impact of Processing and Physicochemical Parameter on Hibiscus sabdariffa Calyxes Biomolecules and Antioxidant Activity: From Powder Production to ReconstitutionCho Urielle M'be, Joël Scher, Claire Gaiani, et al.
Food Chemistry|October 17, 2013
Laccase-catalysed oxidation of ferulic acid and ethyl ferulate in aqueous medium: a green procedure for the synthesis of new compoundsAbdulhadi Aljawish, Isabelle Chevalot, Jordane Jasniewski, et al.
Food Science & Nutrition|July 30, 2020
Micronutrients and in vivo antioxidant properties of powder fractions and ethanolic extract of Dichrostachys glomerata Forssk. fruitsMarkusse Deli, Elie Djantou Baudelaire, Richard Marcel Nguimbou, et al.
Food & Function|March 14, 2017
Use of imaging techniques to identify efficient controlled release systems of Lactobacillus rhamnosus GG during in vitro digestionJustine Guerin, Jennifer Burgain, Frédéric Borges, et al.
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