Fanny Guyomarc’H - Concepedia

Author

Fanny Guyomarc’H

Laboratoire Science & technologie du Lait & de l'œuf ORCID

Also Known As

BRIARD-BION, Valérie, Briard-Bion, Valérie, F Guyomarc'h, F Guyomarc’h, F. Guyomarc'h, F. Guyomarc’h, Fanny GUYOMARC’H, Fanny Guyomarc'h, Fanny Guyomarc'h, Fanny Guyomarc’H

162

Publications

3.2K

Citations

H-Index

Concepts

All Affiliations

Laboratoire Science & technologie du Lait & de l'œuf Institut Agro Rennes-Angers Centre National de la Recherche Scientifique Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement L'Institut Agro

About

Fanny Guyomarc’H is an author at Laboratoire Science & technologie du Lait & de l'œuf specializing in biochemistry, biophysics, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	20	26	1.2K
2	Engineering	16	17	726
3	Health Sciences	16	17	928
4	Natural Sciences	8	8	345
5	Public Health	4	4	213

Fanny Guyomarc’H

Publications

2.6K

Citations

H-Index

Page 1

	Year	Citations
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 Food ColloidFood AnalysisCasein MicellesSoluble AggregatesPrimary Aggregates	2003	222
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, International Dairy Journal Food ChemistryProtein ChemistryFood ColloidWhey ProteinBiochemistry	2007	119
Lactosylation of milk proteins during the manufacture and storage of skim milk powders Fanny Guyomarc’H, Françoise Warin, D. D. Muir, International Dairy Journal Food ChemistryBiomanufacturingEngineeringHealth SciencesBiotechnology	2000	103
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, Langmuir	2017	103
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, Journal of Agricultural and Food Chemistry Biopolymer GelFood ColloidEngineeringBiochemistryProtein Folding	2003	100
Structure and surface properties of the serum heat-induced protein aggregates isolated from heated skim milk Karine Jean, Marie Renan, Marie‐Hélène Famelart, International Dairy Journal BiochemistryProtein FoldingSkim MilkFood StructureThermodynamics	2005	98
AFM Imaging of Milk Casein Micelles: Evidence for Structural Rearrangement upon Acidification Mustapha Ouanezar, Fanny Guyomarc’H, Antoine Bouchoux Langmuir	2012	88
Unraveling the Complexity of Milk Fat Globules to Tailor Bioinspired Emulsions Providing Health Benefits: The Key Role Played by the Biological Membrane Christelle Lopez, Chantal Cauty, Fanny Guyomarc’H European Journal of Lipid Science and Technology Food ColloidLipid AnalysisLipid BiophysicsEngineeringMfgm‐enriched Ingredients	2018	79
Production of carotenoids by Brevibacterium linens : variation among strains, kinetic aspects and HPLC profiles Fanny Guyomarc’H, Adrien Binet, Laurent Dufoss� Journal of Industrial Microbiology & Biotechnology	2000	78
Heat-induced aggregation of whey proteins in the presence of κ-casein or sodium caseinate Fanny Guyomarc’H, Merveille Nono, Taco Nicolaï, Food Hydrocolloids Food ChemistrySodium CaseinateProtein ChemistryBiochemistryProtein Folding	2008	78

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