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hal-01278429v1 Chapitre d'ouvrage
Jennifer Burgain, Magda Corgneau, Joel Scher, Claire Gaiani. Chapter 20 - Encapsulation of Probiotics in Milk Protein Microcapsules
Sagis, Leonard M.C. Microencapsulation and Microspheres for Food Applications, Academic Press, pp.391-406, 2015, 978-0-12-800350-3. <10.1016/B978-0-12-800350-3.00019-4>

hal-01267830v1 Article dans une revue
Natalia Rosa, Cecile Barron, Claire Gaiani, Claire Dufour, Valerie Micard. Ultra-fine grinding increases the antioxidant capacity of wheat bran
Journal of Cereal Science, Elsevier, 2013, 57, pp.84-90. <10.1016/j.jcs.2012.10.002>

hal-01053133v1 Article dans une revue
Raza Hussain, Claire Gaiani, Rizwan Shukat, Marie Celeste Karam, Joel Scher. Multiscale characterization of whey protein isolates under high NaCl environments
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2012, 67 (3), pp.270 - 274

hal-01248665v1 Article dans une revue
Jennifer Burgain, Joel Scher, Sarah Lebeer, Jos Vanderleyden, Magda Corgneau et al. Impacts of pH-mediated EPS structure on probiotic bacterial pili–whey proteins interactions
Colloids and Surfaces B: Biointerfaces, 2015, 134, pp.332-338. <10.1016/j.colsurfb.2015.06.068>

hal-01272767v1 Article dans une revue
Marie Celeste Karam, Claire Gaiani, Chadi Hosri, Jennifer Burgain, Joël Scher. Effect of dairy powders fortification on yogurt textural and sensorial properties: a review
Journal of Dairy Research, Cambridge University Press (CUP), 2013, 80 (4), pp.400-409. <10.1017/S0022029913000514>

hal-01273456v1 Article dans une revue
Ingrid Murrieta-Pazos, Laurence Galet, Séverine Patry, Claire Gaiani, Joël Scher. Evolution of particle structure during water sorption observed on different size fractions of durum wheat semolina
Powder Technology, Elsevier, 2014, 255 (SI), pp.66-73. <10.1016/j.powtec.2013.10.049>

hal-01272773v1 Article dans une revue
Muhammad Inam Afzal, Citlalli Celeste Gonzalez Ariceaga, Emilie Lhomme, Nehal Kamel Ali, Sophie Payot et al. Characterization of Carnobacterium maltaromaticum LMA 28 for its positive technological role in soft cheese making
Food Microbiology, Elsevier, 2013, 36 (2), pp.223-230. <10.1016/j.fm.2013.05.008>

hal-01273470v1 Article dans une revue
Jennifer Burgain, Joël Scher, Sarah Lebeer, Jos Vanderleyden, Catherine Cailliez-Grimal et al. Significance of bacterial surface molecules interactions with milk proteins to enhance microencapsulation of Lactobacillus rhamnosus GG
Food Hydrocolloids, Elsevier, 2014, 41, pp.60-70. <10.1016/j.foodhyd.2014.03.029>

hal-01268086v1 Article dans une revue
Leïla Aberkane, Jordane Jasniewski, Claire Gaiani, Raza Hussain, Joël Scher et al. Structuration mechanism of beta-lactoglobulin - acacia gum assemblies in presence of quercetin
Food Hydrocolloids, Elsevier, 2012, 29 (1), pp.9-20 <10.1016/j.foodhyd.2012.01.010>

hal-01272761v1 Article dans une revue
Latifa Chebil, Mohamed Bouroukba, Claire Gaiani, Celine Charbonel, Marwa Khaldi et al. Elucidation of the Kinetic Behavior of Quercetin, Isoquercitrin, and Rutin Solubility by Physicochemical and Thermodynamic Investigations
Industrial and engineering chemistry research, American Chemical Society, 2013, 52 (4), pp.1464-1470. <10.1021/ie3029202>

hal-01506083v1 Article dans une revue
Moustafa Saad, Claire Gaiani, Martine Mullet, Joël Scher, Bernard Cuq. X-ray photoelectron spectroscopy for wheat powders: measurement of surface chemical composition
Journal of Agricultural and Food Chemistry, American Chemical Society, 2011, 59 (5), pp.1527-1540. <10.1021/jf102315h>

hal-01454018v1 Article dans une revue
Claire Gaiani, Joël Scher, Jean-Jacques Ehrhardt, Michel Linder, Pierre Schuck et al. Relationships between dairy powder surface composition and wetting properties during storage: importance of residual lipids
Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (16), pp.6561-6567. <10.1021/jf070364b>

hal-01454589v1 Article dans une revue
Jennifer Burgain, Racha El Zein, Joël Scher, Jeremy Petit, Eve-Anne Norwood et al. Local modifications of whey protein isolate powder surface during high temperature storage
Journal of Food Engineering, Elsevier, 2016, 178, pp.39-46. <10.1016/j.jfoodeng.2016.01.005>

hal-01454066v1 Article dans une revue
Claire Gaiani, Pierre Schuck, Joël Scher, Jean-Jacques Ehrhardt, E. Arab-Tehrany et al. Native phosphocaseinate powder during storage: Lipids released onto the surface
Journal of Food Engineering, Elsevier, 2009, 94, pp.130-134. <10.1016/j.jfoodeng.2009.01.038>

hal-01273445v1 Article dans une revue
Amira Haddarah, Ali Bassal, Ali Ismail, Claire Gaiani, Irina Ioannou et al. The structural characteristics and rheological properties of Lebanese locust bean gum
Journal of Food Engineering, Elsevier, 2014, 120, pp.204-214. <10.1016/j.jfoodeng.2013.07.026>

hal-01506665v1 Article dans une revue
Sarah Nasser, Romain Jeantet, Paulo Peres de Sa Peixoto Junior, Gilles Ronse, Nicolas Nuns et al. Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics
Journal of Food Engineering, Elsevier, 2017, 206, pp.57-66. <10.1016/j.jfoodeng.2017.03.004>

hal-01272770v1 Article dans une revue
Richard Marcel Nguimbou, Nicolas Yanou Njintang, Himeda Makhlouf, Claire Gaiani, Joel Scher et al. Effect of Cross-Section Differences and Drying Temperature on the Physicochemical, Functional and Antioxidant Properties of Giant Taro Flour
Food and Bioprocess Technology, Springer, 2013, 6 (7), pp.1809-1819. <10.1007/s11947-012-0846-1>

hal-01273460v1 Article dans une revue
Emmanuel A. Panyoo, Nicolas Y. Njintang, Raza Hussain, Claire Gaiani, Joël Scher et al. Physicochemical and Rheological Properties of Taro (Colocasia esculenta) Flour Affected by Cormels Weight and Method of Peeling
Food and Bioprocess Technology, Springer, 2014, 7 (5), pp.1354-1363. <10.1007/s11947-013-1175-8>

hal-01273462v1 Article dans une revue
Chancelle B. Ndangui, Jérémy Petit, Claire Gaiani, Jean-Mathurin Nzikou, Joël Scher. Impact of Thermal and Chemical Pretreatments on Physicochemical, Rheological, and Functional Properties of Sweet Potato (Ipomea batatas Lam) Flour
Food and Bioprocess Technology, Springer, 2014, 7 (12), pp.3618-3628. <10.1007/s11947-014-1361-3>

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