Frédéric Gaucheron

Author

Frédéric Gaucheron

Laboratoire Science & technologie du Lait & de l'œuf

Also Known As

F GAUCHERON, F Gaucheron, F. Gaucheron, Frederic Gaucheron, Fréderic Gaucheron, Frédéric Gaucheron, Gaucheron, Frederic, Gaucheron, Frédéric

110

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Laboratoire Science & technologie du Lait & de l'œuf Institut Agro Rennes-Angers University of Sfax Unité de Recherche Technologie et Analyses Laitières Centre de Biophysique Moléculaire

About

Frédéric Gaucheron is an author at Laboratoire Science & technologie du Lait & de l'œuf specializing in biochemistry, engineering, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	8	8	290
2	Engineering	7	7	261
3	Health Sciences	7	7	221
4	Medicine	4	4	140
5	Natural Sciences	2	2	111

Frédéric Gaucheron

Publications

Citations

H-Index

Page 1

	Year	Citations
The effects of different cations on the physicochemical characteristics of casein micelles Marine Philippe, Y LEGRAET, Frédéric Gaucheron Food Chemistry Food ChemistryFood ColloidFunctional PropertyPhysicochemical CharacteristicsCasein Micelles	2005	107
Proteomic profiling of camel and cow milk proteins under heat treatment Imène Felfoul, Julien Jardin, Frédéric Gaucheron, Food Chemistry Proteomic TechnologyEngineeringBiochemistryAnimal ScienceNatural Sciences	2016	93
Analysis of major bovine milk proteins by on-line high-performance liquid chromatography and electrospray ionization-mass spectrometry Joëlle Léonil, Daniel Mollé, Frédéric Gaucheron, Le Lait	1995	82
Heat stability of reconstituted casein micelle dispersions: changes induced by salt addition Christelle Le Ray, Jean-Louis Maubois, Frédéric Gaucheron, Le Lait	1998	67
Biophysical analysis of DNA modified by 1,2-diaminocyclohexane platinum(II) complexes V. Boudný, Oldřich Vrána, Frédéric Gaucheron, Nucleic Acids Research	1992	58
Bioaccessibility of four calcium sources in different whey-based dairy matrices assessed by in vitro digestion Lucie Lorieau, Linda Le Roux, Frédéric Gaucheron, Food Chemistry NutritionAnimal NutritionFood AnalysisBioanalysisBiotechnology	2017	52
Iron-supplemented caseins: preparation, physicochemical characterization and stability Frédéric Gaucheron, Marie‐Hélène Famelart, Y. Le Graët Journal of Dairy Research Food ChemistryNutrient BioavailabilityInorganic PhosphateBiochemistryMicronutrients	1996	48
Binding of cations to casein molecules: Importance of physico-chemical conditions Frédéric Gaucheron, Y. Le Graët, E. Boyaval, HAL (Le Centre pour la Communication Scientifique Directe)	1997	47
Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions Fanny Lazzaro, Arnaud Saint‐Jalmes, Frédéric Violleau, Food Hydrocolloids Food ChemistryFood ColloidEmulsifying CapacityGradual DisaggregationDairy Emulsions	2016	45
Nanofiltration of lactic acid whey prior to spray drying: Scaling up to a semi-industrial scale Marion Bédas, Gaëlle Tanguy, Anne Dolivet, LWT Chemical EngineeringLactic Acid WheyEngineeringEnvironmental EngineeringSemi-industrial Scale	2017	45

Page 1