Frederic Gaucheron
Overview
Explore the profile of Frederic Gaucheron including associated specialties, affiliations and a list of published articles.
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Articles
24
Citations
191
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Recent Articles
1.
Irlinger F, Mariadassou M, Dugat-Bony E, Rue O, Neuveglise C, Renault P, et al.
ISME Commun
. 2024 Aug;
4(1):ycae095.
PMID: 39109360
An exhaustive analysis was performed on more than 2000 microbiotas from French Protected Designation of Origin (PDO) cheeses, covering most cheese families produced throughout the world. Thanks to a complete...
2.
Savary O, Coton E, Maillard M, Gaucheron F, Le Meur C, Frisvad J, et al.
Food Res Int
. 2023 Apr;
168:112691.
PMID: 37120186
Bisifusarium domesticum is among the main molds used during cheese-making for its "anticollanti" property that prevents the sticky smear defect of some cheeses. Previously, numerous cheese rinds were sampled to...
3.
Casanova F, Nascimento L, Silva N, De Carvalho A, Gaucheron F
Food Chem
. 2021 May;
359:129820.
PMID: 33962195
Caseins are recognized as safe for consumption, abundant, renewable and have high nutritional value. Casein molecules are found in different aggregation states and their multiple binding sites offer the potential...
4.
Caillaud M, Abeilhou M, Gonzalez I, Audonnet M, Gaucheron F, Cocaign-Bousquet M, et al.
Front Microbiol
. 2020 Aug;
11:1906.
PMID: 32849476
group (composed of the and subspecies, recently reassigned as two distinct species) plays a major role in dairy fermentations. Usually present in starter cultures, the two species enable efficient acidification...
5.
Zouari A, Briard-Bion V, Gaucheron F, Schuck P, Gaiani C, Triki M, et al.
Food Chem
. 2020 Jul;
333:127514.
PMID: 32683259
This study investigated the effect of pH on the denaturation extent, the surface chemical composition, the water sorption isotherm and the glass transition temperature of camel and bovine whey protein's...
6.
Obeid S, Guyomarch F, Tanguy G, Leconte N, Rousseau F, Dolivet A, et al.
Food Res Int
. 2020 Feb;
129:108847.
PMID: 32036922
The rheological properties and microstructure of dairy gels involve the connectivity between milk fat globules (MFG) and casein micelles that is affected by technological processes such as milk homogenization and...
7.
Obeid S, Guyomarch F, Francius G, Guillemin H, Wu X, Pezennec S, et al.
Colloids Surf B Biointerfaces
. 2019 Jul;
182:110363.
PMID: 31344611
The surface of milk fat globules consists of a biological membrane rich in polar lipids and glycoproteins. However, high shear stress applied upon homogenization disrupts the membrane and leads to...
8.
Obeid S, Guyomarch F, David-Briand E, Gaucheron F, Riaublanc A, Lopez C
J Colloid Interface Sci
. 2018 Sep;
534:279-290.
PMID: 30237115
The biological membrane surrounding fat globules in milk (milk fat globule membrane; MFGM) is an interface involved in many biological functions and interactions with the surrounding proteins or lipolytic enzymes...
9.
Issa Ado R, Lopez C, Lechevalier V, Elhadji Gounga M, Robert B, Harel-Oger M, et al.
Food Res Int
. 2018 Feb;
105:694-702.
PMID: 29433264
Milk is often subjected to technological treatments which have impacts on the structure of milk constituents and the characteristics of rennet curds. In this paper, the influence of the dairy...
10.
Lorieau L, Le Roux L, Gaucheron F, Ligneul A, Hazart E, Dupont D, et al.
Food Chem
. 2017 Dec;
245:454-462.
PMID: 29287395
Numerous calcium sources are available to enrich food, but their behavior during digestion is still unknown. This study focused on the influence of the gastro-intestinal pH, the food structure and...