Fanny Guyomarc’H

Formation of Soluble and Micelle-Bound Protein Aggregates in Heated Milk

Fanny Guyomarc’H, Andrew J. R. Law, Douglas G. Dalgleish · Journal of Agricultural and Food Chemistry · 2003 · 222 citations

Food Colloid, Food Analysis, Casein Micelles +16

Formation of whey protein/κ-casein complexes in heated milk: Preferential reaction of whey protein with κ-casein in the casein micelles

Laurence Donato, Fanny Guyomarc’H, Sylvie Amiot et al. · International Dairy Journal · 2007 · 119 citations

Food Chemistry, Protein Chemistry, Food Colloid +10

Lactosylation of milk proteins during the manufacture and storage of skim milk powders

Fanny Guyomarc’H, Françoise Warin, D. D. Muir et al. · International Dairy Journal · 2000 · 103 citations

Food Chemistry, Biomanufacturing, Engineering +9

Mechanical Properties of Membranes Composed of Gel-Phase or Fluid-Phase Phospholipids Probed on Liposomes by Atomic Force Spectroscopy

Oumaima Et-Thakafy, Nicolas Delorme, Cédric Gaillard et al. · Langmuir · 2017 · 103 citations · Full text

Role of the Soluble and Micelle-Bound Heat-Induced Protein Aggregates on Network Formation in Acid Skim Milk Gels

Fanny Guyomarc’H, Claire Queguiner, Andrew J. R. Law et al. · Journal of Agricultural and Food Chemistry · 2003 · 100 citations

Biopolymer Gel, Food Colloid, Engineering +15