Sylvie Marchesseau
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Explore the profile of Sylvie Marchesseau including associated specialties, affiliations and a list of published articles.
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Articles
12
Citations
57
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Recent Articles
1.
Beghdadi A, Picart-Palmade L, Cunault C, Marchesseau S, Chevalier-Lucia D
Food Res Int
. 2022 Apr;
155:111060.
PMID: 35400438
The influence of two heating protocols (protocol 1 and 2) on protein interactions and acid-induced gelation properties of casein micelle-pea protein mixture (CM-PP) was investigated and then compared to casein...
2.
Bahri A, Chevalier-Lucia D, Marchesseau S, Schmitt C, Gergely C, Martin M
J Colloid Interface Sci
. 2019 Aug;
555:558-568.
PMID: 31404840
Microgels specific structural and functional features are attracting high research interest in several applications such as bioactives and drug delivery or functional food ingredients. Whey protein microgels (WPM) are obtained...
3.
Bahri A, Henriquet C, Pugniere M, Marchesseau S, Chevalier-Lucia D
Food Chem
. 2019 Mar;
286:289-296.
PMID: 30827608
β-Casein, a phosphoprotein representing 37% of the bovine milk caseins, has specific features promoting its application as a nanocarrier for hydrophobic bioactives. In this study, the interactions of β-casein with...
4.
Picart-Palmade L, Cunault C, Chevalier-Lucia D, Belleville M, Marchesseau S
Front Nutr
. 2019 Feb;
5:130.
PMID: 30705883
In the whole food production chain, from the farm to the fork, food manufacturing steps have a large environmental impact. Despite significant efforts made to optimize heat recovery or water...
5.
Lajnaf R, Picart-Palmade L, Cases E, Attia H, Marchesseau S, Ayadi M
Food Chem
. 2017 Sep;
240:295-303.
PMID: 28946275
The effect of heat treatment (70°C or 90°C for 30min) on the foaming and interfacial properties of acid and sweet whey obtained from bovine and camel fresh milk was examined....
6.
Nguyen A, Nigen M, Jimenez L, Ait-Abderrahim H, Marchesseau S, Picart-Palmade L
Food Chem
. 2017 Sep;
239:742-750.
PMID: 28873630
Dextran or xanthan were used as model exocellular polysaccharides (EPS) to compare the extraction efficiency of EPS from skim milk acid gels using three different protocols. Extraction yields, residual protein...
7.
Lajnaf R, Picart-Palmade L, Attia H, Marchesseau S, Ayadi M
Colloids Surf B Biointerfaces
. 2017 May;
156:55-61.
PMID: 28505507
The effect of pH (4.3 or 6.5) and heat treatment (70°C or 90°C for 30min) on the foaming and interfacial properties of α-lactalbumin extracted from camel milk were studied. The...
8.
Bahri A, Martin M, Gergely C, Pugniere M, Chevalier-Lucia D, Marchesseau S
Langmuir
. 2017 May;
33(19):4720-4728.
PMID: 28481103
Casein micelles (CMs) are colloidal phospho-protein-mineral complexes naturally present in milk. This study used atomic force microscopy (AFM) in a liquid environment to evaluate the topography and nanomechanics of single...
9.
Foaming and adsorption behavior of bovine and camel proteins mixed layers at the air/water interface
Lajnaf R, Picart-Palmade L, Attia H, Marchesseau S, Ayadi M
Colloids Surf B Biointerfaces
. 2016 Dec;
151:287-294.
PMID: 28038415
The aim of this work was to examine foaming and interfacial behavior of three milk protein mixtures, bovine α-lactalbumin-β-casein (M1), camel α-lactalbumin-β-casein (M2) and β-lactoglobulin-β-casein (M3), alone and in binary...
10.
Rulliere C, Perenes L, Senocq D, Dodi A, Marchesseau S
Food Chem
. 2012 Oct;
134(2):712-6.
PMID: 23107682
Polyphosphate blends are used in food such as meat and dairy products to improve their texture and stability by sequestering metal ions. This study aims to analyse the impact of...