Manon Hiolle

Effect of pulsed electric field and high-intensity ultrasound on the dispersion, structure and processability of incompletely reconstituted micellar casein concentrate suspensions

Brayan Castulovich, Lucas Sales Queiroz, Aberham Hailu Feyissa, Manon Hiolle et autres

Influence of added calcium on the rehydration behavior and processability of high-protein casein-based solutions reconstituted from micellar casein powder (MCP) and demineralized MCP

Brayan Castulovich, Manon Hiolle, Amandine Descamps, Céline Lesur et autres

fr (code pays fourni par la source)

Coarse-Grained Molecular Dynamics Simulations for Predicting Rheological Behavior of Casein Micelle Dispersions

Raghvendra Pratap Singh, Sophie Barbe, Paulo P.S. Peixoto, Manon Hiolle et autres

Handling dispersion of casein powders in water is widely encountered in the milk industry. However, in silico prediction of the apparent viscosity of these colloidal dispersions is not an easy task, especially when these micellar casein suspensions are highly concentrated, as in …

fr (code pays fourni par la source)

Oil foam based on dairy proteins particles and surfactant

Luisa AZEVEDO SCUDELLER, Annika Feichtinger, Séverine Bellayer, Thierry Six et autres

Fat plays a crucial role in food applications, affecting texture, mouthfeel, and stability. However, traditional solid fats are rich in saturated fats, which pose health risks. To address this, the food industry is exploring alternatives such as replacing saturated fats with unsaturated …

fr, nl (code pays fourni par la source)

Molecular structure and fluid properties of native and enzymatically cross-linked caseins after spray drying

Angella Velazquez-Dominguez, Marie Hennetier, Marwan Abdallah, Manon Hiolle et autres

• Multiscale analysis correlates cross-linking with nano-structure of casein micelle. • Cross-linking impacts the shape of the powders not the total rehydration time. • Cross-linking decreases size of the micelle and avoids the formation of aggregates. • Cross-linking significantly improves viscosity even …

fr (code pays fourni par la source)

Micellar casein and sodium caseinate supramolecular structure differently impacts subsequent food intake in pigs

Sylvie Guérin, Gwénaële Henry, Laurence Le Normand, Armelle Cahu et autres

Tc-colloïd was followed using gamma-scintigraphy while plasma kinetics of ghrelin, GLP-1, insulin and free amino acids were evaluated. The amount of feed consumed 1, but not 4 h, after SC ingestion was lower than the amount of feed consumed after MC ingestion …

fr (code pays fourni par la source)

Effects of storage temperature on the solubility of cross-linked micellar casein powders

Angella Velazquez-Dominguez, Manon Hiolle, Marwan Abdallah, Amandine Descamps et autres

Micellar casein powders (MCP) are added to food products to enhance their protein content and functional qualities. Enzymatic cross-linking (CL) with microbial transglutaminase (mTGase) is a promising method for improving the functional properties of MCP. Non-cross-linked (N-MCP) and enzymatically cross-linked (C-MCP) at …

fr (code pays fourni par la source)

Postprandial amino acid response after the ingestion of pea protein, milk protein, casein and a casein–pea blend, in healthy older adults

Lotte van Dam, Alwine F. M. Kardinaal, Julien Troupin, Audrey Boulier et autres

To identify the potential anabolic properties of a dairy-plant protein blend as compared to single plant-based and single dairy protein, the postprandial amino acid (AA) response of pea protein, milk protein, micellar casein, and a casein–pea protein blend was investigated in healthy …

nl, fr (code pays fourni par la source)

High throughput production of enzymatic milk protein hydrolysates and screening of their mineral chelating properties

Océane Yapo, Quentin Haguet, David Dumoulin, Manon Hiolle et autres

International audience

fr (code pays fourni par la source)

Transglutaminase cross-linking on dairy proteins: Functionalities, patents, and commercial uses

Angella Velazquez-Dominguez, Manon Hiolle, Marwan Abdallah, Guillaume Delaplace et autres

fr (code pays fourni par la source)

Influence of enzymatic cross-linking on the apparent viscosity and molecular characteristics of casein micelles at neutral and acidic pH

Angella Velazquez-Dominguez, Marie Hennetier, Marwan Abdallah, Manon Hiolle et autres

fr, us, cz (code pays fourni par la source)

Impact of casein demineralization on the fouling of UHT plant and the heat stability of high protein beverages: A pilot scale study

Marwan Abdallah, Luisa Azevedo-Scudeller, Wenqian Sun, Amandine Descamps et autres

fr (code pays fourni par la source)