Anaïs Lavoisier

Starch gelatinization inside a whey protein gel formed by cold gelation

Anaïs Lavoisier, José Miguel Aguilera · Journal of Food Engineering · 2019 · 40 citations

Food Chemistry, Biopolymer Gel, Cold Gelation +11

Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gel

Anaïs Lavoisier, Thomas A. Vilgis, José Miguel Aguilera · Current Research in Food Science · 2019 · 34 citations · Full text

Cold Gelation, Engineering, Food Biophysics +21

Effect of α‐amylase and <scp>pH</scp> on the rheological properties of thickened liquids containing starch in in vitro conditions relevant to oral processing and swallowing

Anaïs Lavoisier, Sabrina Boudrag, Marco Ramaioli · Journal of Texture Studies · 2022 · 13 citations · Full text

Nutrition, Engineering, Food Analysis +17

<i>In vitro</i> digestion of two protein-rich dairy products in the ageing gastrointestinal tract

Anaïs Lavoisier, Martine Morzel, Séverine Chevalier et al. · Food & Function · 2023 · 13 citations · Full text

Effect of a Whey Protein Network Formed by Cold Gelation on Starch Digestibility

Anaïs Lavoisier, José Miguel Aguilera · Food Biophysics · 2019 · 12 citations

Cold Gelation, Engineering, Biochemistry +8