Marie Renan

Structure and surface properties of the serum heat-induced protein aggregates isolated from heated skim milk

Karine Jean, Marie Renan, Marie‐Hélène Famelart et al. · International Dairy Journal · 2005 · 99 citations

Life Sciences, Biochemistry, Protein Folding +9

Rheological properties of stirred yoghurt as affected by gel pH on stirring, storage temperature and pH changes after stirring

Marie Renan, Fanny Guyomarc’H, Véronique Arnoult-Delest et al. · International Dairy Journal · 2008 · 44 citations

Agriculture, Food Science, Food Engineering +14

pH-Dependent behaviour of soluble protein aggregates formed during heat-treatment of milk at pH 6·5 or 7·2

Marie Renan, Omar Mekmene, Marie‐Hélène Famelart et al. · Journal of Dairy Research · 2006 · 43 citations · Full text

Agriculture, Biochemistry, Food Science +16

Limited Enzymatic Treatment of Skim Milk Using Chymosin Affects the Micelle/Serum Distribution of the Heat-Induced Whey Protein/κ-Casein Aggregates

Marie Renan, Fanny Guyomarc’H, Marc Chatriot et al. · Journal of Agricultural and Food Chemistry · 2007 · 29 citations

Agriculture, Biochemistry, Food Science +17

Acid Gelation Properties of Heated Skim Milk as a Result of Enzymatically Induced Changes in the Micelle/Serum Distribution of the Whey Protein/κ-Casein Aggregates

Fanny Guyomarc’H, Marie Renan, Marc Chatriot et al. · Journal of Agricultural and Food Chemistry · 2007 · 28 citations

Agriculture, Biochemistry, Food Science +17