Search Results - "Pezennec, Stephane"

The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated by Nyemb, Kéra, Guérin-Dubiard, Catherine, Pézennec, Stéphane, Jardin, Julien, Briard-Bion, Valérie, Cauty, Chantal, Rutherfurd, Shane M., Dupont, Didier, Nau, Françoise

“…The impact of egg white gel (EWG) structure on the process of digestion was investigated using an in vitro digestion model and a multi-scale characterization…”
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Encapsulation of β-lactoglobulin within calcium carbonate microparticles and subsequent in situ fabrication of protein microparticles by Madadlou, Ashkan, Floury, Juliane, Pezennec, Stephane, Dupont, Didier

“…Whey protein microparticles are of great potential in diverse applications such as fat replacement, emulsification, cargo delivery and formulation of…”
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Peptide bonds cleaved by pepsin are affected by the morphology of heat-induced ovalbumin aggregates by Suwareh, Ousmane, Causeur, David, Le Feunteun, Steven, Jardin, Julien, Briard-Bion, Valérie, Pezennec, Stéphane, Nau, Françoise

“…The study aimed to assess the extent to which protein aggregation, and even the modality of aggregation, can affect gastric digestion, down to the nature of…”
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The structure of infant formulas impacts their lipolysis, proteolysis and disintegration during in vitro gastric digestion by Bourlieu, Claire, Ménard, Olivia, De La Chevasnerie, Alix, Sams, Laura, Rousseau, Florence, Madec, Marie-Noëlle, Robert, Benoît, Deglaire, Amélie, Pezennec, Stéphane, Bouhallab, Saïd, Carrière, Frédéric, Dupont, Didier

“…•The initial structure of model infant formula affects its gastric lipolysis, proteolysis and disintegration.•Lipid specific surface is the main structural…”
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Statistical modeling of in vitro pepsin specificity by Suwareh, Ousmane, Causeur, David, Jardin, Julien, Briard-Bion, Valérie, Le Feunteun, Steven, Pezennec, Stéphane, Nau, Françoise

“…The specificity of pepsin, the major protease of gastric digestion, has been previously investigated, but only regarding the primary sequence of the protein…”
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Protein Transport upon Advection at the Air/Water Interface: When Charge Matters by Pasquier, Coralie, Pezennec, Stéphane, Bouchoux, Antoine, Cabane, Bernard, Lechevalier, Valérie, Le Floch-Fouéré, Cécile, Paboeuf, Gilles, Pasco, Maryvonne, Dollet, Benjamin, Lee, Lay-Theng, Beaufils, Sylvie

“…The formation of dense protein interfacial layers at a free air–water interface is known to result from both diffusion and advection. Furthermore, protein…”
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Interfacial and (emulsion) gel rheology of hydrophobised whey proteins by Madadlou, Ashkan, Famelart, Marie-Hélène, Pezennec, Stéphane, Rousseau, Florence, Floury, Juliane, Dupont, Didier

“…Hydrophobisation of whey proteins, followed by erythritol addition into the hydrophobised protein dispersion, enables formation of water-in-water (W/W)…”
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Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits by Guyomarc'h, Fanny, Arvisenet, Gaëlle, Bouhallab, Saïd, Canon, Fanny, Deutsch, Stephanie-Marie, Drigon, Valentin, Dupont, Didier, Famelart, Marie-Hélène, Garric, Gilles, Guédon, Eric, Guyot, Thibaut, Hiolle, Manon, Jan, Gwénaël, Le Loir, Yves, Lechevalier, Valerie, Nau, Françoise, Pezennec, Stéphane, Thierry, Anne, Valence, Florence, Gagnaire, Valérie

“…Since the early 1990s, major health and environmental concerns have developed and driven the emergence of diets involving a lower consumption of animal…”
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The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy by Obeid, Sameh, Guyomarc’h, Fanny, Francius, Grégory, Guillemin, Hervé, Wu, Xiaoxi, Pezennec, Stéphane, Famelart, Marie-Hélène, Cauty, Chantal, Gaucheron, Frédéric, Lopez, Christelle

“…[Display omitted] •Homogenization of milk alters the surface properties of milk fat globules.•Homogenization and pH increase the adhesion between casein-coated…”
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Physico-chemical behaviors of human and bovine milk membrane extracts and their influence on gastric lipase adsorption by Bourlieu, Claire, Mahdoueni, Wafa, Paboeuf, Gilles, Gicquel, Eric, Ménard, Olivia, Pezennec, Stéphane, Bouhallab, Said, Deglaire, Amélie, Dupont, Didier, Carrière, Frédéric, Vié, Véronique

“…Milk fat globule membrane conditions the reactivity and enzymatic susceptibility of milk lipids. The use of bovine membrane extracts to make infant formulas…”
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Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams by Audebert, Alexia, Saint-Jalmes, Arnaud, Beaufils, Sylvie, Lechevalier, Valérie, Le Floch-Fouéré, Cécile, Cox, Simon, Leconte, Nadine, Pezennec, Stéphane

“…[Display omitted] The effective contribution of interfacial properties to the rheology of foams is a source of many open questions. Film dynamics during…”
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Crucial role of remaining lactose in whey protein isolate powders during storage by Norwood, Eve-Anne, Pezennec, Stéphane, Burgain, Jennifer, Briard-Bion, Valérie, Schuck, Pierre, Croguennec, Thomas, Jeantet, Romain, Le Floch-Fouéré, Cécile

“…This study aimed to investigate the effect of lactose on the ageing-induced structural changes through a varying lactose content in whey protein powders. In…”
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Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties by Lazzaro, Fanny, Bouchoux, Antoine, Raynes, Jared, Williams, Roderick, Ong, Lydia, Hanssen, Eric, Lechevalier, Valérie, Pezennec, Stéphane, Cho, Hyun-Jung, Logan, Amy, Gras, Sally, Gaucheron, Frederic

“…The properties of casein micelles are known to be affected by modifications to the environment, such as variations in pH or the addition of salts, yet the…”
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How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach by Audebert, Alexia, Beaufils, Sylvie, Lechevalier, Valérie, Le Floch-Fouéré, Cécile, Saint-Jalmes, Arnaud, Pezennec, Stéphane

“…In the present work, we investigated the effects of powder dry-heating parameters on whey protein foams stability, especially against drainage. To this aim,…”
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Structural heterogeneity of milk casein micelles: a SANS contrast variation study by Bouchoux, Antoine, Ventureira, Jorge, Gésan-Guiziou, Geneviève, Garnier-Lambrouin, Fabienne, Qu, Peng, Pasquier, Coralie, Pézennec, Stéphane, Schweins, Ralf, Cabane, Bernard

“…We examine the internal structure of milk casein micelles using the contrast variation method in Small-Angle Neutron Scattering (SANS). Experiments were…”
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Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly by Boire, Adeline, Renard, Denis, Bouchoux, Antoine, Pezennec, Stéphane, Croguennec, Thomas, Lechevalier, Valérie, Le Floch-Fouéré, Cécile, Bouhallab, Saïd, Menut, Paul

“…Animal- and plant-based proteins are present in a wide variety of raw and processed foods. They play an important role in determining the final structure of…”
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Adsorption of gastric lipase onto multicomponent model lipid monolayers with phase separation by Bourlieu, Claire, Paboeuf, Gilles, Chever, Sophie, Pezennec, Stéphane, Cavalier, Jean-François, Guyomarc’h, Fanny, Deglaire, Amélie, Bouhallab, Saïd, Dupont, Didier, Carrière, Frédéric, Vié, Véronique

“…[Display omitted] •Ellipsometry evidenced high amount of gastric lipase close to interface.•Gastric lipase adsorption impacts on lipid phase…”
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An in silico approach to highlight relationships between a techno-functional property of a dairy matrix and a peptide profile by Lacou, Lélia, Lê, Sébastien, Pezennec, Stéphane, Gagnaire, Valérie

“…•Proteolysis is strongly correlated with the stretchability of Emmental cheese.•The type of protease affects the cheese stretchability.•Peptide identification…”
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Strong Improvement of Interfacial Properties Can Result from Slight Structural Modifications of Proteins: The Case of Native and Dry-Heated Lysozyme by Desfougères, Yann, Saint-Jalmes, Arnaud, Salonen, Anniina, Vié, Véronique, Beaufils, Sylvie, Pezennec, Stéphane, Desbat, Bernard, Lechevalier, Valérie, Nau, Françoise

“…Identification of the key physicochemical parameters of proteins that determine their interfacial properties is still incomplete and represents a real stake…”
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Flexibility and Charge of Solutes as Factors That Determine Their Diffusion in Casein Suspensions and Gels by Silva, Juliana V. C, Pezennec, Stéphane, Lortal, Sylvie, Floury, Juliane

“…This work explores the influence of both the physicochemical characteristics of solutes and the solute–matrix interactions on diffusion in casein systems…”
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