Showing results (1-10 of 14) with videos related to
Sort By:
Pageof 2
Chemistry and Physics of Lipids|November 24, 2004
Native fat globules of different sizes selected from raw milk: thermal and structural behaviorMarie-Caroline Michalski, Michel Ollivon, Valérie Briard, et al.European Journal of Nutrition|January 25, 2006
The supramolecular structure of milk fat influences plasma triacylglycerols and fatty acid profile in the ratMarie-Caroline Michalski, Anisio F Soares, Christelle Lopez, et al.Foods (Basel, Switzerland)|April 2, 2020
Transmembrane Pressure and Recovery of Serum Proteins During Microfiltration of Skimmed Milk Subjected to Different Storage and Treatment ConditionsManon Granger-Delacroix, Nadine Leconte, Fabienne Garnier-Lambrouin, et al.Journal of Dairy Science|June 22, 2024
Effect of a minimal processing route for the production of infant formulas on their sensory propertiesChristophe Martin, Marine Crépin, Valérie Feyen, et al.Journal of Colloid and Interface Science|February 13, 2019
Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foamsAlexia Audebert, Arnaud Saint-Jalmes, Sylvie Beaufils, et al.Data in Brief|August 8, 2025
Life cycle inventories and life cycle impact assessment datasets of a classic processing route for the manufacture of infant milk formula powder and of a low-heat alternative route involving the substitution of pasteurization by microfiltrationMichèle Gaillard, Emma Saint-Preux, Amélie Deglaire, et al.Data in Brief|May 24, 2021
Milk microfiltration process dataset annotated from a collection of scientific papersPatrice Buche, Stéphane Dervaux, Nadine Leconte, et al.Data in Brief|September 5, 2024
Life cycle inventory and life cycle impact assessment datasets of an industrial-scale milk fractionation process generating 5 co-products: Cream, casein, lactose and two whey-protein ingredients enriched in α-lactalbumin or β-lactoglobulinFanny Guyomarc'h, Félicie Héquet, Samuel Le Féon, et al.Food Research International (Ottawa, Ont.)|February 11, 2020
The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopySameh Obeid, Fanny Guyomarc'h, Gaëlle Tanguy, et al.Journal of Agricultural and Food Chemistry|February 9, 2021
Identification of New Antimicrobial Peptides that Contribute to the Bactericidal Activity of Egg White against Salmonella enterica Serovar Enteritidis at 45 °CMarie-Françoise Cochet, Florence Baron, Sylvie Bonnassie, et al.Pageof 2