Search Results - "Briand, Elisabeth"

National Variations in Recent Trends of Sudden Unexpected Infant Death Rate in Western Europe by de Visme, Sophie, Chalumeau, Martin, Levieux, Karine, Patural, Hugues, Harrewijn, Inge, Briand-Huchet, Elisabeth, Rey, Grégoire, Morgand, Claire, Blondel, Béatrice, Gras-Le Guen, Christèle, Hanf, Matthieu

“…To study recent epidemiologic trends of sudden unexpected death in infancy (SUDI) in Western Europe. Annual national statistics of death causes for 14 Western…”
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Solubilization of free β-sitosterol in milk sphingomyelin and polar lipid vesicles as carriers: Structural characterization of the membranes and sphingosome morphology by Lopez, Christelle, David-Briand, Elisabeth, Lollier, Virginie, Mériadec, Cristelle, Bizien, Thomas, Pérez, Javier, Artzner, Franck

“…Lopez et al. Solubilization of free β-sitosterol in milk sphingomyelin and polar lipid vesicles as carriers: Structural characterization of the membranes and…”
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The phase and charge of milk polar lipid membrane bilayers govern their selective interactions with proteins as demonstrated with casein micelles by Obeid, Sameh, Guyomarc'h, Fanny, David-Briand, Elisabeth, Gaucheron, Frédéric, Riaublanc, Alain, Lopez, Christelle

“…[Display omitted] The biological membrane surrounding fat globules in milk (milk fat globule membrane; MFGM) is an interface involved in many biological…”
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Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties by Lechevalier, Valerie, Guérin-Dubiard, Catherine, Anton, Marc, Beaumal, Valérie, David Briand, Elisabeth, Gillard, Angelique, Le Gouar, Yann, Musikaphun, Nuttinee, Pasco, Maryvonne, Dupont, Didier, Nau, Francoise

“…Egg white is a key ingredient in many food products as it combines high nutritional quality with excellent functional properties. However, it is also one of…”
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Interfacial and emulsifying behaviour of rice protein concentrate by Romero, Alberto, Beaumal, Valérie, David-Briand, Elisabeth, Cordobes, Felipe, Guerrero, Antonio, Anton, Marc

“…Interfacial and emulsifying properties of rice protein concentrate (RPC) have been studied in order to evaluate its potential application to stabilize O–W…”
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Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties by Lechevalier, Valerie, Guérin-Dubiard, Catherine, Anton, Marc, Beaumal, Valérie, David Briand, Elisabeth, Gillard, Angelique, Le Gouar, Yann, Musikaphun, Nuttinee, Tanguy, Gaëlle, Pasco, Maryvonne, Dupont, Didier, Nau, Francoise

“…Pasteurised liquid egg products represent around 70% of total egg products. Pasteurisation, necessary for microbiological safety, is a unit operation undergone…”
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Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 1: Colloidal Stability Improvement by Manassero, Carlos A., David-Briand, Elisabeth, Vaudagna, Sergio R., Anton, Marc, Speroni, Francisco

“…Calcium addition to soybean protein dispersions increases nutritional value but harms functional properties, such as protein solubility and colloidal…”
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The French prospective multisite registry on sudden unexpected infant death (OMIN): rationale and study protocol by Levieux, Karine, Patural, Hugues, Harrewijn, Inge, Briand Huchet, Elisabeth, de Visme, Sophie, Gallot, Géraldine, Chalumeau, Martin, Gras Le Guen, Christèle, Hanf, Matthieu

“…IntroductionEven after ‘back-to-sleep’ campaigns, sudden unexpected infant death (SUID) continues to be the leading cause of death for infants 1 month to 1…”
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Influence of Ionic Complexation on Release Rate Profiles from Multiple Water-in-Oil-in-Water (W/O/W) Emulsions by Bonnet, Marie, Cansell, Maud, Placin, Frédéric, David-Briand, Elisabeth, Anton, Marc, Leal-Calderon, Fernando

“…Water-in-oil-in-water (W/O/W) double emulsions were prepared, and the kinetics of release of magnesium ions from the internal to the external water phase was…”
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Immobilization of Protein A on SAMs for the elaboration of immunosensors by Briand, Elisabeth, Salmain, Michèle, Compère, Chantal, Pradier, Claire-Marie

“…Binary mixtures of 11-mercaptoundecanoic acid (MUA) and other thiols of various lengths and terminal functions were chemisorbed on gold-coated surfaces via…”
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Building of an immunosensor: How can the composition and structure of the thiol attachment layer affect the immunosensor efficiency? by Briand, Elisabeth, Salmain, Michèle, Herry, Jean-Marie, Perrot, Hubert, Compère, Chantal, Pradier, Claire-Marie

“…Immunosensors, based on the immobilization of a model rabbit antibody on mixed self-assembled monolayers and Protein A as a linking agent on gold transducers,…”
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Interfacial and emulsifying behaviour of crayfish protein isolate by Romero, Alberto, Beaumal, Valérie, David-Briand, Elisabeth, Cordobés, Felipe, Anton, Marc, Guerrero, Antonio

“…The interfacial behaviour of adsorbed protein films constituted with a crayfish protein derivate that is typically produced as by-product from the food…”
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Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin by Castellani, Oscar, Belhomme, Corinne, David-Briand, Elisabeth, Guérin-Dubiard, Catherine, Anton, Marc

“…Phosvitin is an egg yolk protein, constituted by 50% of serines, which are all phosphorylated. This singularity makes of phosvitin one of the most safety…”
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Serotype-dependent adhesion of Shiga toxin-producing Escherichia coli to bovine milk fat globule membrane proteins by Bagel, Arthur, Lopez, Christelle, David-Briand, Elisabeth, Michel, Valérie, Douëllou, Thomas, Sergentet, Delphine

“…Shiga toxin-producing (STEC) are food-borne pathogens that can cause severe symptoms for humans. Raw milk products are often incriminated as vehicule for human…”
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Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH by Ventureira, Jorge L., Bolontrade, Agustín J., Speroni, Francisco, David-Briand, Elisabeth, Scilingo, Adriana A., Ropers, Marie-Hélène, Boury, Frank, Añón, María C., Anton, Marc

“…Amaranth proteins have adequate amino acid balance for substituting either partly or completely animal proteins in human nutrition. However, they present poor…”
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Protein extraction yield, lipid composition, and emulsifying properties of aqueous extracts of Rhynchophorus phoenicis larvae extracted at pH 3.0 to 10.0 by Fogang Mba, Aymar Rodrigue, David-Briand, Elisabeth, Viau, Michèle, Riaublanc, Alain, Kansci, Germain, Genot, Claude

“…•Proteins were extracted from Rhynchophorus phoenicis (Rp) larvae by buffers (pH 3–10).•The Rp protein extraction yield and lipids were the highest at alkaline…”
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Effect of aggregation and sodium salt on emulsifying properties of egg yolk phosvitin by Castellani, Oscar, David-Briand, Elisabeth, Guérin-Dubiard, Catherine, Anton, Marc

“…Phosvitin (PVT) is one of the most relevant proteins of hen egg yolk as it could bind multivalent cations in a high quantity. In addition it is capable to…”
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Anti-rabbit immunoglobulin G detection in complex medium by PM-RAIRS and QCM by Briand, Elisabeth, Salmain, Michèle, Compère, Chantal, Pradier, Claire-Marie

“…Two antibody immobilisation procedures were compared to set up an immunosensor for goat anti-rabbit immunoglobulin (anti-rIgG), i.e. rIgG covalently bound or…”
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Interfacial characteristics of spread films of hen egg yolk phosvitin at the air–water interface: Interrelation with its charge and aggregation state by Belhomme, Corinne, David-Briand, Elisabeth, Ropers, Marie-Hélène, Guérin-Dubiard, Catherine, Anton, Marc

“…Phosvitin is an egg yolk protein constituted by 50% of serines which are all phosphorylated. Because of this peculiarity, phosvitin has a high charge density…”
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Milk sphingosomes as lipid carriers for tocopherols in aqueous foods: Thermotropic phase behaviour and morphology by Lopez, Christelle, David-Briand, Elisabeth, Mériadec, Cristelle, Bourgaux, Claudie, Pérez, Javier, Artzner, Franck

“…[Display omitted] •Tocopherols are antioxidants widely used to protect unsaturated lipids in foods.•Designing food-grade hydrocolloidal encapsulation systems…”
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