Guyomarc'h F - Search Results

1

Data from a proteomic comparative analysis highlight differential adaptation of Lactobacillus delbrueckii subsp. bulgaricus to cow milk versus to soy milk environments.

Jan G, Tarnaud F, do Carmo FLR, Illikoud N, Canon F, Jardin J, Briard-Bion V, Guyomarc'h F, Gagnaire V. Jan G, et al. Among authors: guyomarc h f. Data Brief. 2022 Oct 4;45:108653. doi: 10.1016/j.dib.2022.108653. eCollection 2022 Dec. Data Brief. 2022. PMID: 36426081 Free PMC article.

2

Role of the soluble and micelle-bound heat-induced protein aggregates on network formation in acid skim milk gels.

Guyomarc'h F, Queguiner C, Law AJ, Horne DS, Dalgleish DG. Guyomarc'h F, et al. J Agric Food Chem. 2003 Dec 17;51(26):7743-50. doi: 10.1021/jf030201x. J Agric Food Chem. 2003. PMID: 14664539

3

AFM imaging of milk casein micelles: evidence for structural rearrangement upon acidification.

Ouanezar M, Guyomarc'h F, Bouchoux A. Ouanezar M, et al. Langmuir. 2012 Mar 20;28(11):4915-9. doi: 10.1021/la3001448. Epub 2012 Mar 8. Langmuir. 2012. PMID: 22384811

4

Characterization of heat-induced changes in skim milk using asymmetrical flow field-flow fractionation coupled with multiangle laser light scattering.

Guyomarc'h F, Violleau F, Surel O, Famelart MH. Guyomarc'h F, et al. J Agric Food Chem. 2010 Dec 22;58(24):12592-601. doi: 10.1021/jf102808f. Epub 2010 Nov 19. J Agric Food Chem. 2010. PMID: 21090649

5

Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/kappa-casein aggregates.

Renan M, Guyomarc'h F, Chatriot M, Gamerre V, Famelart MH. Renan M, et al. J Agric Food Chem. 2007 Aug 8;55(16):6736-45. doi: 10.1021/jf0705771. Epub 2007 Jul 21. J Agric Food Chem. 2007. PMID: 17658821

6

Acid gelation properties of heated skim milk as a result of enzymatically induced changes in the micelle/serum distribution of the whey protein/kappa-casein aggregates.

Guyomarc'h F, Renan M, Chatriot M, Gamerre V, Famelart MH. Guyomarc'h F, et al. J Agric Food Chem. 2007 Dec 26;55(26):10986-93. doi: 10.1021/jf0722304. Epub 2007 Nov 27. J Agric Food Chem. 2007. PMID: 18038987

7

Formation of soluble and micelle-bound protein aggregates in heated milk.

Guyomarc'h F, Law AJ, Dalgleish DG. Guyomarc'h F, et al. J Agric Food Chem. 2003 Jul 30;51(16):4652-60. doi: 10.1021/jf0211783. J Agric Food Chem. 2003. PMID: 14705892

8

Effects of adding low levels of a disulfide reducing agent on the disulfide interactions of β-lactoglobulin and κ-casein in skim milk.

Nguyen NH, Wong M, Anema SG, Havea P, Guyomarc'h F. Nguyen NH, et al. J Agric Food Chem. 2012 Mar 7;60(9):2337-42. doi: 10.1021/jf205297p. Epub 2012 Feb 22. J Agric Food Chem. 2012. PMID: 22296036

9

Recrystallized S-layer protein of a probiotic Propionibacterium: structural and nanomechanical changes upon temperature or pH shifts probed by solid-state NMR and AFM.

de sa Peixoto P, Roiland C, Thomas D, Briard-Bion V, Le Guellec R, Parayre S, Deutsch SM, Jan G, Guyomarc'h F. de sa Peixoto P, et al. Langmuir. 2015;31(1):199-208. doi: 10.1021/la503735z. Epub 2014 Dec 22. Langmuir. 2015. PMID: 25479375

10

The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy.

Obeid S, Guyomarc'h F, Tanguy G, Leconte N, Rousseau F, Dolivet A, Leduc A, Wu X, Cauty C, Jan G, Gaucheron F, Lopez C. Obeid S, et al. Among authors: guyomarc h f. Food Res Int. 2020 Mar;129:108847. doi: 10.1016/j.foodres.2019.108847. Epub 2019 Dec 3. Food Res Int. 2020. PMID: 32036922

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