Search Results - "Burgain, J"

Encapsulation of probiotic living cells: From laboratory scale to industrial applications by Burgain, J., Gaiani, C., Linder, M., Scher, J.

“…In the recent past, there has been a rising interest in producing functional foods containing encapsulated probiotic bacteria. According to their perceived…”
Get full text

Deciphering the segregation of proteins in high-protein dairy powders after spray-drying by Paul, A., Martin, F., Simard, B., Scher, J., Gaiani, C., le Floch-Fouere, C., Jeantet, R., Burgain, J.

“…High-protein dairy powders are ingredients mainly produced by spray-drying, then subjected to aging during transport and storage. They often undergo…”
Get full text

Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey protein ratio on bacterial survival during digestion by Burgain, J., Gaiani, C., Cailliez-Grimal, C., Jeandel, C., Scher, J.

“…Encapsulation of Lactobacillus rhamnosus GG in various microparticles made of only milk proteins (casein, native whey and/or denatured whey proteins) was done…”
Get full text

Food Matrix Design for Effective Lactic Acid Bacteria Delivery by Gomand, F, Borges, F, Burgain, J, Guerin, J, Revol-Junelles, A.-M, Gaiani, C

“…The range of foods featuring lactic acid bacteria (LAB) with potential associated health benefits has expanded over the years from traditional dairy products…”
Get full text

Lactic acid bacteria in dairy food: Surface characterization and interactions with food matrix components by Burgain, J., Scher, J., Francius, G., Borges, F., Corgneau, M., Revol-Junelles, A.M., Cailliez-Grimal, C., Gaiani, C.

“…This review gives an overview of the importance of interactions occurring in dairy matrices between Lactic Acid Bacteria and milk components. Dairy products…”
Get full text

Morphological descriptors and colour as a tool to better understand rehydration properties of dairy powders by Gaiani, C., Boyanova, P., Hussain, R., Murrieta Pazos, I., Karam, M.C., Burgain, J., Scher, J.

“…The influence of particle size and shape on the rehydration properties of dairy powders has been investigated on five different milk powders more or less…”
Get full text

In vitro interactions between probiotic bacteria and milk proteins probed by atomic force microscopy by Burgain, J., Gaiani, C., Francius, G., Revol-Junelles, A.M., Cailliez-Grimal, C., Lebeer, S., Tytgat, H.L.P., Vanderleyden, J., Scher, J.

“…[Display omitted] ► AFM force spectroscopy provides information on bacterial interaction with milk proteins. ► Non-specific adhesive events occurred with…”
Get full text

Effect of powder fractionation on anthocyanin extraction kinetics during powder reconstitution by M'be, C.U., Scher, J., Petit, J., Paris, C., Amani, N.G.G., Burgain, J.

“…Hibiscus sabdariffa calyxes are rich in anthocyanins and polyphenols, giving them interesting antioxidant properties. Powdering and fractioning by sieving…”
Get full text

High-throughput screening approach to evaluate the adhesive properties of bacteria to milk biomolecules by Gomand, F., Borges, F., Salim, D., Burgain, J., Guerin, J., Gaiani, C.

“…Adhesive interactions between bacteria and food have been increasingly studied in the last decades for probiotic bacteria especially in order to improve their…”
Get full text

Deciphering the impact of whey protein powder storage on protein state and powder stability by Paul, A., Gaiani, C., Cvetkovska, L., Paris, C., Alexander, M., Ray, C., Francius, G., EL-Kirat-Chatel, S., Burgain, J.

“…Whey protein concentrate powders can be strongly affected by storage conditions inducing both chemical and structural protein modifications. In the present…”
Get full text

Impact of relative humidity and temperature oscillations mimicking authentic storage during shipping on whey proteins powders properties by Burgain, J., Francius, G., Cvetkovska, L., Paris, C., Alexander, M., Ray, C., El-Kirat-Chatel, S., Gaiani, C.

“…The impact of authentic storage conditions during shipping was tested on whey protein concentrate powders as environmental conditions heavily influence…”
Get full text