Publications scientifiques

[hal-05497276] MRI monitoring of digestion mechanisms at the scale of a food piece: proof of concept with bread

To improve our understanding of gastrointestinal digestion of solid foods, spatially resolved insights into disintegration mechanisms at the particle level are needed. Magnetic resonance imaging (MRI), despite its noninvasive and multiscale capabilities, remains underexploited for such purposes. This study pursued two objectives: (1) to develop an MRI-compatible miniaturized setup for static in vitro oral-gastric-intestinal digestion, and (2) to apply this system to investigate online the digestion of a bread piece measuring a few millimetres using MRI (UTE 3D morphometric imaging and T 2 mapping), supplemented by chemical analyses of starch and protein hydrolysis. The setup comprises a circulation loop of the digestion fluid, linking an MRI-compatible digestion cell to a remote pH-stat system, which enables real-time control of temperature, pH, enzyme addition, and sampling. MRI results correlated well with peptide and polysaccharide release kinetics in the digestion fluid. UTE 3D imaging showed stable bread volume during gastric digestion, followed by volume loss, surface roughening, and fluid ingress into pores during intestinal digestion, consistently with gluten hydrolysis. T 2 analysis distinguished more mobile water in the pores and less mobiles ones in bread. An increase in the amount of more mobile protons suggested erosion-driven exposure and internal enzymatic attack. The release of starch hydrolysis products was shown to be independent on the breakdown of the gluten network and could be monitored with T 2 in the digestion fluid. In conclusion, this MRI-compatible setup enables time-lapse, submillimetric resolution monitoring, offering valuable insights into bread piece digestion, and could be adapted to various solid food matrices.

ano.nymous@ccsd.cnrs.fr.invalid (Ruoxuan Deng) 06 Feb 2026

https://hal.inrae.fr/hal-05497276v1

[hal-05507741] Switching cell wall-bound polysaccharides to secreted polysaccharides in lactobacilli

Bacterial exopolysaccharides (EPS) are carbohydrate polymers secreted into the environment. EPS produced by lactic acid bacteria have many valuable properties in the food and health sectors. In this study, we isolated spontaneous mutants of lactobacilli that overproduce EPS, using a selection method based on their slow sedimentation rate in a semi-liquid medium. In the mutants selected from several strains, we detected a missense mutation in epsD, which encodes a tyrosine kinase, or an insertion in epsC, which encodes its transmembrane modulator. Both genes were located within a gene cluster involved in Wzy-dependent polysaccharide biosynthesis. We then characterized selected Lacticaseibacillus rhamnosus mutants in detail to gain insights into the mechanisms involved in EPS overproduction. We demonstrated that the single mutation D94L in the EpsD catalytic site prevents EpsD autophosphorylation. The chemical structure of the overproduced EPS was established, and consists of heptasaccharide repeating units with pyruvate substituents. In the wild-type parental strain, a polysaccharide with an identical structure was found covalently bound to the cell wall (CW) and covering the bacterial surface. In conclusion, our results indicate that the switch from CW-bound polysaccharides to EPS released into the environment is associated with a defect in autophosphorylation of the EpsD tyrosine kinase.

ano.nymous@ccsd.cnrs.fr.invalid (Saulius Kulakauskas) 12 Feb 2026

https://ulco.hal.science/hal-05507741v1

[hal-05488442] Seasonal variations in goat milk composition: a comprehensive review

Among the numerous factors influencing goat milk composition, seasonality has a major impact, reflecting changes in lactation stage, diet, and weather. This review aims to synthesize studies comparing the nutrient content of goat milk in summer and winter. Studies reporting on lipids, fatty acids, phospholipids, cholesterol, proteins, urea, lactose, oligosaccharides, minerals and vitamins were included. Data on physicochemical and organoleptic properties were as well reviewed. Various breeds and countries were considered, with particular focus on the Alpine breed. Despite heterogeneity between studies, consistent trends emerged. Compared to winter milk, summer goat milk contained lower concentrations of lipids, proteins and total solids but higher levels of lactose. Summer milk fat showed higher levels of saturated fatty acids and lower levels of unsaturated fatty acids, possibly driven by changes in monounsaturated fatty acids. Summer milk had lower linoleic/alpha-linolenic acid ratios and trans fatty acid levels. Casein content was lower in summer. Summer milk contained lower concentrations of Ca, P, Mg, Na, and Mn, but higher levels of K and Cl than winter milk. Summer milk may be richer in vitamins A, B1, B2 and oligosaccharides. pH and titratable acidity may be lower in summer, whereas the freezing point tended to be higher. After homogenization and heat treatment, summer milk showed lower viscosity, serum-protein denaturation, and serum-protein–casein interactions. Summer milk tended to have a milder flavor than winter milk.

ano.nymous@ccsd.cnrs.fr.invalid (Tanguy Saviard) 02 Feb 2026

https://hal.inrae.fr/hal-05488442v1

[hal-05247019] A digital twin integrating multi-objective optimization to support fryer operators in managing potato crisps production

The production of potato crisps currently relies on the expertise of human operators, known as fryers, whose training is long and demanding. With the decline in fryer vocations and the increase in consumer quality expectations, it is now essential to develop decision-support tools to make fryer work easier and better control product quality. This study proposes a digital twin (DT) approach that incorporates multi-objective optimization to assist fryers in managing their crisp production line. Data from crisp production is collected and used to model key crisp physicochemical indicators (Fat content, Moisture content, and Lightness) using a Machine Learning approach, specifically the Random Forest method. Then, a multi-objective optimization is carried out using the Non-dominated Sorting Genetic Algorithm II (NSGA-II) algorithm, which identifies optimal adjustments to enhance the three crisp physicochemical indicators. The optimization is tested on 2 batches of potatoes as inputs. The algorithm generates a set of optimal solutions, from which a final solution is selected using the Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) multi-criteria decision-making method. This solution provides practical recommendations for adjusting production parameters according to a given potato batch quality. The results show that physicochemical parameters of the crisps are similar after optimization, regardless of the quality the potato batch. Variation in potato batch quality is compensated by appropriate adjustments of the crisp manufacturing process parameters ensuring consistent and optimal production. In conclusion, this digital twin, integrating multi-objective optimization, proves to be a valuable tool for improving fryer decision-making and optimizing production line management.

ano.nymous@ccsd.cnrs.fr.invalid (Manon Perrignon) 09 Sep 2025

https://hal.science/hal-05247019v1

[hal-05495400] Exploring the Relationship Between Astringency and Lingual Tactile Sensitivity

When lingual tactile sensitivity has received less attention than taste, it plays a critical role in food textural preferences and eating behavior. The anterior tongue, rich in specialized mechanoreceptors, is particularly sensitive to tactile stimuli. This study investigated inter‐individual variability in lingual tactile sensitivity and its potential relationship with astringency sensitivity. To this end, three distinct aspects of lingual tactile sensitivity as well as tongue strength were assessed in 39 subjects (26 F, mean age = 35 ± 5 years). The three tactile dimensions included: (i) light touch (assessed with Von Frey monofilaments in a one‐point pressure test), (ii) spatial perception (two‐point discrimination test), and (iii) roughness sensitivity (using paper coupons with varying grit sizes). Astringency detection thresholds, previously determined using tannic acid solutions, were available for all participants. Results revealed significant inter‐individual variability across all tactile measures. Notably, no significant correlations were found between the three different tactile sensitivity tests (light touch, spatial perception, roughness), suggesting that each one captures a distinct aspect of lingual tactile functions. Tongue strength was not associated with either tactile or astringency sensitivity. A key finding was a significant positive correlation between the tannic acid astringency detection threshold and the pressure discrimination threshold, suggesting that astringency sensitivity may involve a tactile component possibly mediated by the slowly adapting mechanoreceptors (SAI and SAII types). However, no relationship was found between astringency sensitivity and roughness sensitivity. The study emphasizes the need for standardized methods to better understand distinct dimensions of lingual tactile sensitivity and their influence on food texture perception.

ano.nymous@ccsd.cnrs.fr.invalid (Anaïs Lavoisier) 10 Feb 2026

https://hal.science/hal-05495400v1

[hal-05491106] Which factors impact calcium bioaccessibility in dairy and plant-based products during static in vitro digestion?

Calcium deficiency is widespread worldwide. In western countries, the main source of dietary calcium are dairy products, although some plant foods can also contribute. This work aimed to determine the solubility and the bioaccessibility of calcium from various food sources and to investigate how food components impact these two properties. A static in vitro gastrointestinal digestion model (INFOGEST) was used for two types of samples: (1) model solutions consisting in calcium solutions to which a compound present in dairy or plant products presumed to interact with calcium was added and (2) plant and dairy products. Calcium bioaccessibility was determined by measuring the soluble calcium concentration relative to total calcium concentration in the samples. The soluble calcium content was measured at different times during gastric and intestinal digestion using inductively coupled plasma-optical emission spectrometry. In vitro digestion indicated that the low pH during the gastric phase promoted the calcium solubilization. During the intestinal phase, however, calcium solubility decreased due to the pH increase to about 7. Phosphate, palmitic acid, micellar casein and phytate appear to interact with calcium, decreasing its solubility in the intestinal phase, probably through the formation of insoluble complexes. The calcium bioaccessibility of dairy matrices (yogurt, cheese, milk) was particularly high (between 19 and 34 %). However, calcium bioaccessibility was more disparate for plant-based dairy alternatives (between 5 and 20 %) and whole plant foods (between 1 and 27 %). In terms of the quantity of bioaccessible calcium per serving, dairy products (yogurt, cheese, milk) were the best sources.

ano.nymous@ccsd.cnrs.fr.invalid (Rozenn Le Foll) 03 Feb 2026

https://hal.inrae.fr/hal-05491106v1

[hal-05422667] Which factors impact calcium bioaccessibility in dairy and plant-based products during static in vitro digestion?

Calcium deficiency is widespread worldwide. In western countries, the main source of dietary calcium are dairy products, although some plant foods can also contribute. This work aimed to determine the solubility and the bioaccessibility of calcium from various food sources and to investigate how food components impact these two properties. A static in vitro gastrointestinal digestion model (INFOGEST) was used for two types of samples: (1) model solutions consisting in calcium solutions to which a compound present in dairy or plant products presumed to interact with calcium was added and (2) plant and dairy products. Calcium bioaccessibility was determined by measuring the soluble calcium concentration relative to total calcium concentration in the samples. The soluble calcium content was measured at different times during gastric and intestinal digestion using inductively coupled plasma-optical emission spectrometry. In vitro digestion indicated that the low pH during the gastric phase promoted the calcium solubilization. During the intestinal phase, however, calcium solubility decreased due to the pH increase to about 7. Phosphate, palmitic acid, micellar casein and phytate appear to interact with calcium, decreasing its solubility in the intestinal phase, probably through the formation of insoluble complexes. The calcium bioaccessibility of dairy matrices (yogurt, cheese, milk) was particularly high (between 19 and 34 %). However, calcium bioaccessibility was more disparate for plant-based dairy alternatives (between 5 and 20 %) and whole plant foods (between 1 and 27 %). In terms of the quantity of bioaccessible calcium per serving, dairy products (yogurt, cheese, milk) were the best sources.

ano.nymous@ccsd.cnrs.fr.invalid (Rozenn Le Foll) 18 Dec 2025

https://hal.science/hal-05422667v1

[hal-05507613] Contribution of grape-associated fungal species to the FMA defect on grapes and in musts

Among reported wine defects, the fresh mushroom aroma (FMA) off-odor has been linked to fungal volatile compounds (VOCs). However, the fungi causing this defect and the associated VOCs have not been fully elucidated, except for some reported FMA markers. Also, the biotic and abiotic factors impacting fungal growth and FMA production are poorly understood. Here, using a multidisciplinary approach combining predictive and classical mycology, sensorial and biochemical analyses, we determined growth patterns and VOCs profiles for 18 grape-associated fungal isolates, individually or in co-inoculation, on must media or Meunier grapes. FMA was primarily linked to Penicillium species, especially Penicillium crocicola with high intensity. On grapes, Botrytis cinerea co-inoculations with Penicillium bialowiezense or Penicllium citreonigrum led to detectable FMA off-odors and an increase in 3-octanol and 3-octanone FMA markers. Penicillium species competitively grew with Botrytis on grapes in comparison to other fungi, often leading to higher FMA perception. Fungal growth kinetics on must-based media were determined, and fastest growth rates were observed for Botrytis cinerea and Penicillium crocicola isolates although most fungi were able to grow in a wide range of conditions. Overall, our results pinpointed which individual and co-inoculated grape-associated fungi thrived on berries and in must conditions, and which combinations favored FMA off-odor production. This data can be used for better vineyard management practices and to anticipate potential conditions leading to FMA emergence in the future and in link with climate change and develop predictive tools for better vineyard management.

ano.nymous@ccsd.cnrs.fr.invalid (Adrien Destanque) 12 Feb 2026

https://hal.inrae.fr/hal-05507613v1

[hal-05488556] Dry-Heating-Induced Microparticles of β-Lactoglobulin: Understanding the Respective Role of Alkaline pH and Lactose

When whey proteins are stored in solution at 4 °C and pH 9.5 in the presence of lactose and then dried, dry-heating (DH) of the powder at 100 °C leads to the formation of protein–protein cross-link within the powder particles. Suspensions of the dry-heated powder consist of microparticles with sizes similar to those of the original powder grains, which entrap large amounts of water for functional purposes. In this work, the denaturation and aggregation of pure β-lactoglobulin (β-Lg) and the yield of its conversion into microparticles were characterized at different stages of the process under different conditions (pH, presence of lactose, sucrose, and ammonium chloride) to gain insight into the mechanism of microparticle formation. Qualitatively, only limited changes in the secondary structure of β-Lg were shown during storage of β-Lg solution at pH 6.5 and 9.5. However, increased denaturation and aggregation with prolonged storage at pH 9.5 promoted microparticle formation. β-Lg aggregates formed during storage at pH 9.5 were precursors for their DH-induced cross-linking into microparticles in the presence of Maillard reaction products.

ano.nymous@ccsd.cnrs.fr.invalid (Marie-Hélène Famelart) 02 Feb 2026

https://institut-agro-rennes-angers.hal.science/hal-05488556v1

[hal-05462472] Coupled bulk and surface mechanisms lead to whey protein deposits under shear

Understanding the mechanisms behind fouling deposit formation remains an unsolved challenge for the dairy industry. While the effect of temperature is well-established, few studies have explored the impact of shear rate, a key parameter in dairy processing. Therefore, this study investigates the growth of surficial deposits and bulk aggregates originating from whey protein solutions under shear. Whey protein solutions with different concentrations (5-12 wt%) were sheared at fixed rates (0-175 s -1 ), using a cone-and-plate rheometer, at 65 • C to minimize thermal denaturation.Results show that the area covered by the deposits increases by up to fivefold under shear, particularly in concentrated conditions, compared with that observed at rest. This is accompanied by the complexification of deposit morphology, from sparse globular clusters to branches structures interconnecting into gels at 12 wt%. In contrast, solution dynamics are mostly affected by protein concentration rather than shear, resulting in the formation of submicronic aggregates. Two interpretive hypotheses are discussed: i) heat favors whey protein denaturation and the formation of aggregates increasingly colliding with the surface under shear and ii) active surface deposits, formed by these collisions, interconnect with flowing aggregates, particularly at high protein concentrations. The examination of surface and bulk dynamics presented in this study provides deeper insights into fouling mechanisms. They offer potential applications in other areas where protein denaturation/aggregation plays a crucial role.

ano.nymous@ccsd.cnrs.fr.invalid (Margot Grostete) 16 Jan 2026

https://hal.science/hal-05462472v1

[hal-05447877] Benefits of fermented foods, from empiricism to scientific evidence: The contribution of Ferments du Futur

Fermentation has held a central place in human nutrition for millennia, both for the preservation of perishable goods and for their transformation. Fermented foods indeed have unique sensory properties, in addition to health benefits that are increasingly well-documented. Furthermore, fermentation contributes to the sustainability of our food systems. As we move towards more natural, healthy and sustainable diets, fermentation represents a key technology for transforming agri-food systems. The Ferments du Futur (FdF) initiative, led by INRAE and ANIA with the support of France 2030, aims to develop new ferments, to improve fermentation processes and to create high added-value fermented foods, drawing on biotechnologies, data science and public–private collaborations. This article outlines the major benefits associated with fermentation: food safety, sensory properties, nutrition and health and environmental impact, while highlighting the concrete solutions that FdF will provide, through its projects and technological platforms.

ano.nymous@ccsd.cnrs.fr.invalid (Nathalie Roland) 08 Jan 2026

https://hal.science/hal-05447877v1

[hal-05505773] Multivariate Chemometric analysis of chemical diversity in French winter and spring Lupinus albus L. varieties

White lupin (Lupinus albus L.) is a nutrient-rich legume well-adapted to Mediterranean climates and tolerant of abiotic stress. Therefore, lupins represent a sustainable crop option with high potential for use in areas where climate change impacts are intensifying. This study analysed eight cultivars, four winter and four spring ecotypes, to assess differences in nutritional and bioactive compounds. Key compounds studied included proteins, fats, carbohydrates, tocopherols, and phenolics. Spring ecotypes like ‘Sulimo’ and ‘Energy’ showed higher protein and tocopherol content, which may be ideal for protein-rich, antioxidant-rich diets. Winter ecotypes such as ‘Angus’ had more carbohydrates, especially fructose and raffinose, which could benefit energy and gut health. Both ecotypes showed high fibre levels, supporting digestive health. The findings suggest that ecotype influences chemical composition significantly, and each offers distinct benefits for targeted nutritional and functional food applications.

ano.nymous@ccsd.cnrs.fr.invalid (Manuel Ayuso) 11 Feb 2026

https://hal.inrae.fr/hal-05505773v1

[hal-05419697] Effects of composition and process on the performance of thermopressed materials prepared from model and real-life biomass

There is growing interest in turning the by-products of agricultural processes into biobased and biodegradable materials. The complexity of composition and structure of biomass makes it difficult to understand the mechanisms involved in its transformation into materials, requiring model systems. In this study, solid materials were obtained from model cellulosic fibers (modulus of 5.5-5.8 GPa) and biomass from brewery co-products (modulus of 2.2-2.6 GPa) using uniaxial compression. Their properties were comparable to or exceeded those reported for conventional binderless cellulosic materials processed at higher temperatures (~200 • C), thus highlighting the efficiency of our low-temperature process. The effect of the fiber size and composition, of the processing temperature on the resulting samples mechanical properties was assessed. We show that longer initial fibers, with higher aspect ratio, led to improved flexural modulus and strength due to a higher degree of fiber entanglement, which translated into better performance for the less transformed biomass. While purely cellulosic samples displayed better mechanical properties than those prepared from biomass at a pressing temperature of 100 • C, the increase to 140 • C closed the gap between the two biomasses particularly in terms of water resistance due to a reduced porosity. Finally, model cellulosic polymers improved the water resistance of the cellulosic samples due to the formation of water tight matrix. This low temperature, binder-free method is promising for the green transformation of biomass coproducts.

ano.nymous@ccsd.cnrs.fr.invalid (Rui Ouyang) 16 Dec 2025

https://hal.science/hal-05419697v1

[hal-05484288] Actualité STLO - VEG&LAIT témoigne au Carrefour de l'ASSO LEGGO

The document is a web page reporting on VEG&amp;LAIT's activity in 2025.

ano.nymous@ccsd.cnrs.fr.invalid (Fanny Guyomarc'H) 29 Jan 2026

https://hal.inrae.fr/hal-05484288v1

[hal-05453747] Rheological response of whey protein deposits forming under shear in concentrated conditions

Abstract Dairy fouling consists in the accumulation of whey proteins and minerals on equipment walls. While heat-induced protein denaturation is a primary cause, fouling also occurs below the denaturation threshold (≈ 70 °C). This leads to a renewed interest in other driving forces influencing fouling mechanisms. In this wake, this study investigates the role of shear on the formation of whey protein deposits under sub-denaturation temperature and concentrated conditions. We compared morphology and rheological behavior of shear-induced and unsheared structures formed at 15 and 20 wt% protein concentrations. While unsheared gel-like deposits were compact and stiff, shear led to the formation of weaker, more porous, and highly crosslinked structures. This effect was more pronounced at higher concentrations, where shear counteracted heat-induced aggregation, resulting in an alternative structural organization. These findings provide new insights not only into whey protein gelation but also into dairy fouling mechanisms, highlighting a concentration-dependent shear effect. Graphical Abstract

ano.nymous@ccsd.cnrs.fr.invalid (Margot Grostete) 12 Jan 2026

https://hal.science/hal-05453747v1

[hal-05443572] Témoignage de projet de recherche académique - VEG&LAIT

Ce diaporama est une présentation du projet VEG&amp;LAIT au Carrefour 2025 de l'Association LEGGO (LEgumineuses à Graines du Grand Ouest) et de quelques résultats du travail de conception et perception des recettes de desserts mixtes à base de lait et de légumineuses élaborés dans les WP2 et 3 du projet.

ano.nymous@ccsd.cnrs.fr.invalid (Gabrielle Jagorel) 06 Jan 2026

https://hal.inrae.fr/hal-05443572v1

[hal-05510087] Effluents reuse in the food industry: from the development of methodologies and tools to the multiobjective optimization of the reverse osmosis process

In the context of increasing pressure on water resources and recurrent shortages during droughts, the French Government has recently relaxed regulations on water reuse in the agri-food industry. Instead of drinking water, the use of treated or untreated industrial wastewater is now authorized for direct or indirect contact with food insofar as health risks remain under control. Anticipating this regulatory change, the French ANR project MINIMEAU (ANR-17-CE10-0015, https://minimeau.fr), conducted in partnership between academics and technical institutes, has enabled the development of a methodology and of several tools to assist the manufacturer in considering the transformation of the factory's water network, including these reuses. Two food sectors were more especially studied: dairy and vegetable canning. Given economic and environmental costs of membrane treatment solutions, this work was followed by an INRAE Carnot-Qualiment project (DIMEMPRO, 2022-2025) which aimed to develop a multi-objective optimization tool to design and size the multi-stage reverse osmosis (RO) process. It is based on feed (wastewater) and product (treated water, i.e. RO permeate) specifications while minimizing its energy consumption and membrane surface. The tools developed during both projects include: -A water Pinch software (WaterOptim) [1]: to estimate the site's potential water savings, by mapping water flows. Together with the expertise of the manager, it helps to choose the best wastewater streams to reuse. -A guide and review about water treatment [2]: to select the appropriate treatment to be implemented for removing target pollutants and achieve the desired water quality for the intended reuse. -A membrane process simulator ("spiral_membrane" software (Python)): to estimate the water quality that can be obtained through a multi-stage reverse osmosis process, based on a Solution-Diffusion model including concentration polarization at the retentate side [3]. Fouling and osmotic pressure increase due to volume reduction ratio increase during the process were also considered.Optimization of the multi-stage system design was made by simulating the transfer of water and pollutants in each spiral-wound membrane module, together with the generation of modules' arrangements in series and parallel in a tapered cascade of pressure vessels using NSGA-II method. Preliminary design scenarios had to respect several constraints including hydrodynamic limitations, stages' number between 1 and 3, and an initial pressure in the vessel between 2 and 12 bar. The objectives were a water recovery above 50%, a COD content in the permeate below 500 mg/L and a minimal cost. The solutions are illustrated by a Pareto diagram which allows the best scenario to be chosen for achieving the priority objective. Further research will focus on assessing health risks (microbiological and chemical) associated with the intended reuse through the development of a modified water Pinch software.

ano.nymous@ccsd.cnrs.fr.invalid (Claire Fargues) 13 Feb 2026

https://hal.inrae.fr/hal-05510087v1

[hal-05463755] Impact de l'enrichissement en acides gras polyinsaturés oméga 3 (AGPI n-3) de l'alimentation de la mère sur la composition et la digestion du lait maternel : étude ancillaire de l'essai clinique prospectif randomisé ALLAITEMENT

Introduction et but de l’étude L’Organisation Mondiale de la Santé recommande un allaitement maternel exclusif de l’enfant jusqu’à l’âge de 6 mois. En France (étude Epifane 2012-2013), 59% des nouveau-nés étaient exclusivement allaités à la naissance, contre seulement 6% à 4 mois. L’alimentation de la mère lors de l’allaitement peut impacter la qualité nutritionnelle du lait maternel, ce particulièrement pour sa fraction lipidique. L’essai clinique randomisé ALLAITEMENT a démontré que la consommation d’aliments à la teneur en AGPI n-3 plus élevée (produits issus de la filière Bleu-Blanc-Coeur (BBC)®) depuis le 7ème mois de grossesse augmentait la proportion en acide α- linolénique du lait maternel au 21ème jour post-partum, comparativement à un groupe de mères « contrôles » consommant des aliments standards (JFN 2023, Clin Nutr 2025, en révision). Les objectifs de cette étude ancillaire étaient d’étudier l’impact de l’enrichissement en AGPI n-3 sur la qualité du lait maternel en termes de structure des globules gras, composition en acides gras et leurs bioaccessibilités après digestion via un modèle in vitro. Matériel et méthodes Le recueil, le stockage et l’analyse des laits ont été réalisés dans le respect de la législation sur la recherche biomédicale. Deux pools de lait ont été constitués : un pool « BBC® » et un pool « contrôle » comprenant chacun 13 donneuses. Chaque pool a été soumis en triplicat à une digestion in vitro statique adaptée aux conditions digestives du nouveau-né. Un prélèvement régulier a été effectué à 5, 15, 30 et 60 min des phases gastrique et intestinale. Des caractérisations à l’échelle moléculaire ont été réalisées pour évaluer la qualité et la quantité des acides gras libérés. A l’échelle microscopique, un suivi de la structure des digesta, par observation en microscopie confocale et granulométrie laser a été effectué. Une analyse de la variance a été réalisée prenant en compte l’effet de l’alimentation sur la structure et l’effet alimentation et temps de digestion sur la libération des acides gras en cours de digestion. Résultats et analyse statistique La composition en acides gras des pools de laits était différente en fonction de l’alimentation avec une augmentation significative de 43% des AGPI n-3 (somme des acides α-linolénique (ALA, C18:3), eicosapentaénoique (EPA, C20:5) et docosahexaénoique (DHA, C22:6)) confirmant l’impact de l’alimentation BBC® sur la composition lipidique du lait maternel (p&lt;0.05). Au cours de la digestion, la structure des particules n’était pas significativement différente entre les deux groupes (p &gt; 0,2). Concernant la lipolyse, des valeurs globales et similaires de 48.7±1.5 % vs 50.4±0.7 % pour les laits contrôle et BBC®, respectivement, ont été mesurées en fin de digestion intestinale (p&gt;0.05). Cependant, l’enrichissement en AGPI n-3 de l’alimentation de la mère a eu un impact significatif sur la nature des acides gras libérés pendant la phase de digestion intestinale : libération augmentée de +63% pour l’ALA et +22% pour le DHA en fin de digestion intestinale dans le groupe BBC® vs groupe contrôle (p&lt;0.05). Le ratio n-6/n-3 était plus favorable dans le groupe BBC® avant digestion (6.4 vs 11.7 pour le groupe contrôle) et après digestion (6.0 vs 9.2, p&lt;0.05), ce qui se rapproche des recommandations (ratio n-6/n-3=5). Conclusion Cette étude met en évidence l’impact positif de l’enrichissement en AGPI n-3 de l’alimentation de la mère sur la qualité nutritionnelle du lait maternel sécrété et sur la cinétique de libération d’acides gras essentiels au cours de la digestion. La libération plus importante d’ALA dans l'intestin serait intéressante pour stimuler la synthèse du DHA dans le foie, ce qui pourrait être favorable pour le nouveau-né et notamment son développement neurocognitif.

ano.nymous@ccsd.cnrs.fr.invalid (Olivia Ménard) 17 Jan 2026

https://hal.inrae.fr/hal-05463755v1

[hal-05463761] Digestibilité réelle de protéines animale et végétale : comparaison des mesures obtenues in vitro vs. in vivo

Introduction et but de l’étude Avec l’arrivée de nouvelles sources protéiques, il est important de pouvoir évaluer leur qualité nutritionnelle, dépendant en partie de leur digestibilité. Bien que la FAO recommande de l’évaluer in vivo (FAO, 2013), une méthodologie in vitro de référence est nécessaire pour des raisons éthiques et économiques. Il existe un consensus international pour le protocole de digestion in vitro (INFOGEST), mais pas encore pour la digestibilité in vitro des protéines. Après digestion in vitro, la fraction digestible doit être séparée de la fraction non digestible, la phase d’absorption n’étant pas reproduite. De plus, une correction doit être apportée pour soustraire la part d’azote (N) endogène digestible, provenant des enzymes et de leur autolyse. L’objectif de l'étude a été de comparer entre elles deux méthodes de fractionnement des digestats de deux protéines alimentaires (animale et végétale) marquées au 15N, et de comparer leur digestibilité réelle obtenues in vitro et chez l’Homme . Matériel et méthodes De la caséine micellaire et des fèves, marquées au 15N, ont été intégrées, à deux taux protéiques (5,2 et 8,5%), dans des repas tels qu’administrés dans des études cliniques et, ont été digérés suivant le protocole in vitro INFOGEST. En fin de phase intestinale, deux méthodes de fractionnement ont été testées : ajout d’acide sulfosalicylique [(ASS) (4,5% ; m/v)] ou de méthanol (80%, v/v) puis centrifugation (4000 ou 2000g, 10 min, 4°C). La distribution de taille des peptides dans les fractions surnageantes (dites digestibles) a été évaluée par chromatographie d’exclusion stérique (Superdex® Peptides 10/300 GL) et le seuil de coupure (95% des peptides solubles en dessous de ce seuil) déterminé. Pour chaque échantillon, l’N alimentaire et endogène a été quantifié dans le surnageant et le culot de centrifugation grâce à un analyseur élémentaire couplé à un spectromètre de masse à ratio isotopique. La digestibilité réelle des protéines a été définie directement en mesurant l’N alimentaire digestible dans le surnageant ou indirectement via la mesure de l’N alimentaire non digestible dans le culot. Les écarts absolus (en point de %) entre les valeurs in vivo et in vitro ont été analysés par ANOVA à 4 facteurs (teneur en protéines, fraction, protéine et précipitant). Les seuils de coupure ont été analysés par ANOVA à 2 facteurs (protéine et précipitant). Les résultats sont présentés sous forme de moyenne et écart-type. Résultats et analyse statistique Le seuil de coupure ne différait pas significativement entre le méthanol et l'ASS (p&gt;0.05), mais différait significativement (p&lt;0.05) selon la protéine (caséine : 4,2±1,4 kDa ; fève : 2,5±0,3 kDa). Ce seuil est au-delà de ce qui est absorbable physiologiquement (&lt; 1-0.5 kDa), mais ceci peut être justifié au vu de l’absence de peptidases dans le protocole in vitro. Les valeurs de digestibilité réelle mesurées dans le culot étaient très proches des valeurs in vivo (caséine : 94%, fèves : 84%), avec des écarts absolus faibles (2±1) et non différents entre précipitants (p&gt;0.05). Les mesures dans le surnageant étaient significativement plus éloignées des valeurs cibles que les mesures faites dans le culot, et elles étaient plus élevées pour l’ASS par rapport au méthanol (12,7±12,9 vs. 10,5±6,5). L’N endogène représentait 18±3% à 26±3% de l’N total du culot et du surnageant, respectivement, mettant en évidence la nécessité d’une correction, sans laquelle il y aurait une surestimation de digestibilité. L’N endogène mis en oeuvre se retrouvait, en fin de digestion, à 74±7% dans le surnageant , probablement en raison de l’autolyse des enzymes. Conclusion Cette étude montre qu’il est possible d'estimer in vitro la digestibilité réelle des protéines, à condition qu’une correction soit apportée pour ne tenir compte que de l’N alimentaire. Les deux méthodes de fractionnement se sont avérées équivalentes pour prédire la digestibilité réelle, à condition qu'elle soit évaluée dans le culot. Il sera important de poursuivre les comparaisons sur d’autres protéines alimentaires et de définir le blanc le plus adéquat pour corriger la digestibilité in vitro des protéines, en l’absence de protéines marquées au 15N.

ano.nymous@ccsd.cnrs.fr.invalid (Simon Pogu) 17 Jan 2026

https://hal.inrae.fr/hal-05463761v1

[hal-05490797] Microbial metabolites alleviate Aß-induced alterations of intestinal epithelial barrier and enteric nervous system connectivity

Amyloid-ß (Aß) induced alterations in gut functions, such as reduced motility and compromised barrier integrity contribute to age-related frailty. Therefore, developing fermentation-based products to prevent age-related gut disorders represents a major therapeutic interest. Primary cultures of enteric nervous system and Caco-2 monolayers were exposed to Aß oligomers following pretreatment with individual or a combination of candidate microbial derived metabolites (butyrate, gamma-aminobutyric acid, and indole derivatives), or a candidate metabolite-enriched fermented dairy product that we subsequently developed. Results showed that individual metabolites significantly preserved markers of neuronal connectivity (beta-tubulin III and synaptophysin) and stabilized tight junction proteins (zonula occludens-1 and occludin), reducing Aß-induced dysfunction. Furthermore, enhanced protective effects of the fermented dairy products enriched with microbial metabolites were observed, suggesting a promising dietary strategy for supporting gut health in aging and Alzheimer's disease, although in vivo validation is needed.

ano.nymous@ccsd.cnrs.fr.invalid (Rodrigue Brossaud) 03 Feb 2026

https://hal.inrae.fr/hal-05490797v1

[hal-05371151] Life cycle inventories and environmental impact datasets for the semi-industrial processing of food Faba bean or Pea protein ingredients

Thanks to their agronomical, nutritional and technological interests, pulses are very promising to reach the food-related sustainable development goals (SDG). In developed countries, they typically appear as good substitutes to animal proteins, thereby relieving livestock’s environmental impacts of food systems. However, their share in the Western diet has dramatically declined throughout the 20th century. As a consequence, the release of public data regarding processed pulses is slower than for animal-based food products, while comprehensive comparative evaluation capabilities for animal and plant proteins are deemed necessary. Tremendous effort is therefore currently invested to support the reintroduction of pulses in agricultural practices and food innovations. In this way, life cycle assessment (LCA) is a standard method that quantifies the potential environmental impacts of a manufactured product. In compliance with ISO 14 040 principles and framework, this data paper provides life cycle inventory and life cycle assessment datasets related to the production of two different types of pulse protein ingredients: dry-fractionated protein concentrates from five faba bean varieties and one pea variety, and a wet-fractionated protein isolate from one of the five faba bean varieties. Processing was achieved at a semi-industrial scale using classical technologies used in France in the 2020s. Background data was chosen in the Agribalyse 3.1.1 and Ecoinvent 3.9 databases. In the presented semi-industrial protein concentrate production system, the seeds were sorted, cleaned, dehulled then ground and turbo separated into a protein-rich and a starch-rich fractions. This data paper therefore provides the allocation factors to apply mass, dry matter, protein or economic allocation at dehulling and turbo separation. In the presented semi-industrial protein isolate production system, globulin proteins were extracted from an intermediate flour product by dispersion in water, acid precipitation, neutralization and stabilization into powder. All side streams were regarded as wastes and therefore no allocation was applied. Finally, the data paper provides the potential environmental impacts of 1 kg of each product using the characterization method EF 3.0 and the different allocation rules.

ano.nymous@ccsd.cnrs.fr.invalid (Fanny Guyomarc’h) 18 Nov 2025

https://hal.science/hal-05371151v1

[hal-05247809] Oral processing and oral comfort appreciation of whey-enriched dairy products by older adults

Consuming proteins rich in leucine, such as whey, has documented benefits for muscle health in older adults. The objective of this study was to evaluate the sensory suitability for this population of whey protein-enriched dairy products prototypes, resembling respectively a yoghurt and a cream cheese. Prototypes and in vitro boli were characterized instrumentally (rheology and tribology) and in vivo data on oral processing (microscopical characterization of expectorated boli) and oral comfort (sensory questionnaire) were acquired on a panel of 80 older adults. The rheological properties of both prototypes were comparable to those of some commercial yoghurt and cream cheese. Based on tribological measurements and compared to the yoghurt prototype, the cheese prototype showed higher lubrication properties, which even increased in presence of model saliva. The in vitro boli of cheese were also characterized by a shift in size of small particles, presumably free fat globules, into bigger particles. Microscopical observations of boli produced in vivo confirmed that larger fat droplets were formed by coalescence during food oral processing of the cheese prototype. In-mouth time residency and insalivation rates suggested that both prototypes required very little oral manipulation before swallowing. The sensory attributes sticky, pasty and melting were those contributing most to the oral comfort, but both prototypes were judged as very comfortable to eat independently of the dental status and salivary flow of the subjects. To conclude, these whey-enriched dairy products would be suitable as part of a diet aiming at optimizing protein intake in older adults.

ano.nymous@ccsd.cnrs.fr.invalid (Andrea Araiza Calahorra) 10 Sep 2025

https://hal.inrae.fr/hal-05247809v1

[hal-05302687] A Biomimetic Hybrid Soft/Rigid Robotic Masticator Simulating Oral Processing of Solid Foods

Promoting healthy ageing becomes increasingly crucial with the growth in both the size and the proportion of older people in the worldwide population. In vitro models are advancing dietary solutions for older adults by enhancing food development and understanding the effect of masticatory impairments in food oral processing. However, current masticatory simulators lack replication of tongue biomechanics, critical for food manipulation and bolus formation.This study introduces a novel Biomimetic Hybrid Soft/Rigid Robotic Masticator (BioSRM), combining soft and rigid-bodied robotics to simulate intra-oral events during solid food consumption, including Stage I Transport, oral processing, and Stage II Transport, reproducing in vitro the bolus formation process with unparalleled realism. Food intra-oral transformation was studied by characterising food properties from ingestion to swallowing, validating in vitro results against in vivo data of healthy adults. The effects of oral lubrication on bolus formation, including dry mouth and the use of a salivary substitute for relief, were evaluated. The BioSRM marks a significant advancement in robotics for food science applications, paving the way for the development of healthier, safer, and tastier foods for older adults with compromised oral functions.

ano.nymous@ccsd.cnrs.fr.invalid (Alejandro Avila-Sierra) 08 Oct 2025

https://hal.science/hal-05302687v1

[hal-05293648] Mixing and fermenting chickpea and almond milk analogues to produce probiotic yoghurt analogues

The search for sustainable and healthy foods has led to the development of various fermented plant-based products as an alternative to fermented dairy products. These fermented products must have satisfactory sensory properties, meet nutritional requirements, and contain live and active probiotic bacteria, that can exert beneficial health effects. In our study, we developed mixes of almond and chickpea milk analogues (MA), with a protein content of approx. 3%, close to the protein content of dairy milk. Two lactic acid bacteria strains, Streptococcus thermophilus CIRM-BIA772 and Lactobacillus helveticus CIRM-BIA100, with known technological and probiotic properties, were used to ferment the different MAs and to produce fermented yogurt analogues (YA). After fermentation, bacterial population, carbohydrates and organic acid content, proteolysis, amino acid profile, instrumental texture analysis, sensory properties and in vitro immunomodulation were measured. The changes in composition of the almond and chickpea MA and the mixes made thereof resulted in different capabilities of the two strains to grow with higher growth shown in the YA mixes. In turn, the strains produced various amounts in lactic acid, peptides and free amino acids, including GABA. The samples with higher almond content exhibited significantly lower apparent viscosity (222 vs. 937mPas at ẏ = 50 s⁻¹) and a greater tendency toward syneresis compared to those with higher chickpea content (54% vs. 5%). The plant-based aroma was consistent across samples as well as the yoghurt-like attribute that can help acceptation by consumers. Finally, after fermentation, the YAs diversely reduced the proinflammatory response induced by lipopolysaccharide of E. coli, with higher reduction of the IL8 secretion in 100 %chickpea and in the mixes with high chickpea content. These results provide valuable insights into how the composition of the raw material blends and the fermentation conditions can be modulated to control the sensory, textural, nutritional and health properties.

ano.nymous@ccsd.cnrs.fr.invalid (Charles Silande) 03 Oct 2025

https://hal.inrae.fr/hal-05293648v1

[hal-05510139] Optimisation du dimensionnement du procédé multi-étagé de microfiltration de lait

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Geneviève Gésan-Guiziou) 13 Feb 2026

https://hal.inrae.fr/hal-05510139v1

[hal-05510155] Optimisation du dimensionnement des procédés d’osmose inverse multi-étagés appliqués au recyclage d’effluents dans les agro-indutries

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Claire Fargues) 13 Feb 2026

https://hal.inrae.fr/hal-05510155v1

[hal-05418641] Développement d'une carte d'identification RFID pour un dispositif d'alimentation des Souris

L'équipe EAT (Contrôle du comportement alimentaire - NuMeCan) s'intéresse aux problématiques liés aux régulations de la prise alimentaire qui causent certaines conditions médicales comme l'obésité ou les troubles du comportement alimentaire (anorexie, boulimie, ...). Pour mieux comprendre les troubles du comportement alimentaire, il est nécessaire de mesurer la prise alimentaire totale et d'explorer les processus psycho-neurologiques comme la motivation.

ano.nymous@ccsd.cnrs.fr.invalid (Anny Vivas) 16 Dec 2025

https://hal.inrae.fr/hal-05418641v1

[hal-05387356] Multi-scale exploration of the drying dynamics of dairy colloids

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Rui Ouyang) 28 Nov 2025

https://hal.inrae.fr/hal-05387356v1

[hal-05484272] Actualité STLO - VEG&LAIT accueille de nouvelles recrues

Le projet VEG&LAIT, piloté par l’UMR STLO et financé par l’Agence nationale de la recherche a démarré en mars 2024 pour une durée de 5 ans. Il vise la création d’une mini-filière durable de produits mixtes lait-légumineuses, en s’appuyant sur la transformation à la ferme.

ano.nymous@ccsd.cnrs.fr.invalid (Fanny Guyomarc'H) 29 Jan 2026

https://hal.inrae.fr/hal-05484272v1

[hal-05409476] Tuning β-lactoglobulin/lactoferrin complex coacervate properties via solvent quality modification

Heteroprotein complex coacervation (HPCC) refers to associative liquid-liquid phase separation occurring between two or more proteins. HPCC is primarily driven by electrostatic interaction (enthalpic contribution) and counterions release (entropic contribution). Its physicochemical properties, largely influenced by electrostatic interaction strength, can be modulated via pH and ionic strength. A promising yet underexplored approach to tuning coacervation is altering solvent quality, specifically the dielectric constant (ε) of the medium [1]. Electrostatic interactions between a single cation and anion is described by the Coulomb energy (E=-e^2 \/4 πε_0 ε σ) where e is the elementary charge of the ions, σ is the separation distance between the ions, and ε_0 is the dielectric permittivity of a vacuum. β-lactoglobulin (βLG) and lactoferrin (LF) are known to form complex coacervates [2]. Here, we investigated HPCC between these two globular whey proteins in water/glycerol mixtures. The linear viscoelasticity of βLG/LF coacervates, prepared at pH 5.6, was examined as a function of temperature (T = 5–40°C) and glycerol content (0-40%). The thermal behavior was investigated using differential scanning calorimetry (DSC). Results showed a significant increase in the storage (G′) and loss (G′′) moduli with increasing glycerol content. The time-temperature superposition (TTS) principle applied to all βLG/LF coacervate systems, and TTS data were fitted to the Fractional Maxwell model. Activation energies (E_a), calculated using the Arrhenius equation, increased with glycerol content, indicating strengthening of the electrostatic interactions since E_a represents the activation barrier that needs to be overcome to dissociate an ionic pair within βLG/LF coacervates. DSC further revealed a freezing point shift to negative temperatures as a function of glycerol content. This study demonstrates that solvent quality can effectively tune the rheological and thermal properties of HPCC, offering potential for diverse applications.

ano.nymous@ccsd.cnrs.fr.invalid (Ghazi Ben Messaoud) 10 Dec 2025

https://hal.inrae.fr/hal-05409476v1

[hal-05468188] Interface transfer and film rheology in elementary protein foams

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Sylvie Beaufils) 20 Jan 2026

https://hal.inrae.fr/hal-05468188v1

[hal-05485447] Staphylococcus aureus : Y a-t-il trop d’Entérotoxines Staphylococciques décrites ?

Staphylococcus aureus est un pathogène opportuniste produisant un large éventail de facteurs de virulence. Parmi eux, les Entérotoxines Staphylococciques (ES) représentent un danger majeur lorsqu’elles sont ingérées via les aliments [1]. Jusqu’ici, 33 gènes encodant des ES ont été décrits : SEA à SEE, TSST-1, SEG à SElZ, SEl26, SEl27 et SEl29 à SEl33 [2,3]. Ces gènes sont principalement localisés sur des éléments génétiques mobiles. Bien que leur grand nombre suggère une grande diversité, les ES présentent des identités de séquences nucléotidiques et protéiques élevées. Cette forte similarité suggère que la nomenclature actuelle pourrait être réévaluée et potentiellement simplifiée [1,2]. En tant que Laboratoire de Référence de l’Union Européenne (LRUE) et Laboratoire National de Référence (LNR) pour les staphylocoques à coagulase positive, l’ANSES a rassemblé une vaste collection de souches de S. aureus issues de Toxi-Infections Alimentaires Collectives (TIAC) et d’autocontrôles mis en place lors de la production de produits laitiers. À ce jour, 565 souches collectées entre 2005 et 2023 ont été séquencées. L’outil NAuRa (Nice Automatic Research of alleles) [2] a été utilisé pour analyser l’ensemble des génomes afin de déterminer leur contenu en toxines et leur profil allélique, en les comparant à une base de données interne regroupant des variants d’ES. Nous avons ainsi isolé plus de 400 variants protéiques d’ES, ce qui souligne encore plus l’importance de revisiter la nomenclature actuelle et de redéfinir plus clairement la frontière entre entérotoxine et variant. Plusieurs paramètres ont été évalués pour répondre à cette problématique : l’identité de séquence, la structure tridimensionnelle et la synténie autour des gènes codant une ES. Dans cette démarche, le cas particulier de SEA, SEE et SEP a été investigué. En effet, il a été décrit dans la littérature que ces 3 ES possèdent une forte identité de séquence [4]. Afin d’obtenir un échantillon représentatif de la diversité des souches de S. aureus dans la nature, nous avons combiné la base de données de l’Anses avec celle du Bacterial and Viral Bioinformatics Resource Center (BV-BRC). Ainsi, nous avons pu rassembler les génomes de 657 souches de S. aureus portant l’un des gènes sea, see ou sep. Aucune de ces souches n’arborait simultanément les trois toxines, ni même une combinaison de deux d’entre elles. L’étude de la similarité des structures a été établie grâce à AlphaFold3 pour générer les structures 3D puis le RMSD (Root Mean Square Deviation) a été calculé afin de définir un seuil maximal de similarité structurale. Ainsi, ces trois entérotoxines partagent une forte similarité entre elle au niveau tridimensionnel. Enfin, la synténie de ces gènes s’est avérée identique pour sea et sep. Quant à see, l’absence d’un échantillon représentatif de souches possédant le gène et des observations divergentes nous ont empêché de conclure. Nous étendons actuellement ce travail à d’autres entérotoxines. L'objectif est de rendre publiques toutes les séquences de variants observés dans notre collection et de permettre aux chercheurs d'ajouter de nouveaux variants pour chaque ES, tout en simplifiant leur nomenclature. Références : [1] Balaban N et al. (2000). Staphylococcal enterotoxins. International journal of food microbiology. 10.1016/s0168-1605(00)00377-9 ; [2] Merda D et al. (2020). NAuRA: Genomic Tool to Identify Staphylococcal Enterotoxins in Staphylococcus aureus Strains Responsible for FoodBorne Outbreaks. Front Microbiol. 10.3389/fmicb.2020.01483 ; [3] Dicks J et al. (2021). Genome Sequencing of a Historic Staphylococcus aureus Collection Reveals New Enterotoxin Genes and Sheds Light on the Evolution and Genomic Organization of This Key Virulence Gene Family. Journal of bacteriology. 10.1128/JB.00587-20 ; [4] Omoe K et al. (2005). Characterization of Novel Staphylococcal Enterotoxin-Like Toxin Type P. Infect Immun. 10.1128/iai.73.9.5540-5546.2005

ano.nymous@ccsd.cnrs.fr.invalid (Cyril Franjus) 30 Jan 2026

https://hal.science/hal-05485447v1

[hal-05393811] Plant-based proteins for infant formula: findings and recommendations from the ILSI Europe workshop

This Review Article summarizes outcomes from the ILSI Europe expert workshop on plant-based proteins in infant formula, held in November 2024. Experts from academia, clinical nutrition, and food science evaluated the current use and future potential of plant-based protein sources in infant formula, considering nutritional adequacy, allergenicity, sustainability, processing technologies, and regulatory constraints. While soy and hydrolyzed rice proteins are already approved and in use, emerging sources such as pea, lentil, and faba beans show promise but require further validation of their amino acid profiles, digestibility, safety, and suitability for infants. Key research priorities identified include the development of improved protein extraction methods, in vitro digestion and allergy modeling, and targeted clinical studies. This review synthesizes current evidence and expert perspectives to support the development of sustainable, nutritionally adequate plant-based infant formulas.

ano.nymous@ccsd.cnrs.fr.invalid (Kasper A Hettinga) 02 Dec 2025

https://hal.inrae.fr/hal-05393811v1

[hal-05409430] Machine learning modeling of non-enzymatic browning in whey protein powders during storage

Aim: Whey protein concentrate/isolate (WPC/WPI) powders undergo non-enzymatic browning during storage, driven by Maillard reactions between lactose and proteins. While spray-drying ensures initial stability, storage conditions (temperature, humidity) and composition (lactose/protein content) critically influence browning kinetics. Hence, this study aims to analyze and model their influence on Maillard-driven browning in WPC/WPI powders. Method: Three datasets were integrated: i) 4 semi-industrial WPC/ WPI powders (0.10-16.2% wt lactose) stored in airtight tins at 4, 40, and 60°C for 3 months; ii) 4 semi-industrial WPI powders (0.18-0.22% wt) stored in aluminum tins at 13°C/40% Relative Humidity (RH) for 12 months; and iii) commercial WPI powder stored in aluminum bags 4°C/90% RH and 40°C/20% RH for 2 months. During storage, the powders were sampled at different times. Their water activity, dry matter content and browning index (BI) was monitored. Machine learning (ML) models were trained using lactose content, whey protein content, initial BI, temperature and humidity set-points as inputs and BI evolution as output. Model performance was evaluated using mean absolute error and R2. Results: Browning showed dependence on both lactose content and temperature. Low-lactose powders (0.1-0.22% wt) exhibited minimal browning, even at 40-60°C over 3 months. In contrast, high-lactose powders (&gt;1.2% wt) showed rapid exponential BI increases at 40-60°C within 3 months. Browning progressed linearly at lower temperatures, while above this threshold, nonlinear kinetics dominated. Relative humidity effects were not evident in this experimental design. ML models predicted browning kinetics at different extents, by integrating storage and compositional variables. The best model, Random Forest, achieved a R² of 0.79. Special emphasis was placed on explainable AI to avoid black-box models and validate results with expert knowledge. Conclusion: Browning in WPC/WPI powders was predominantly governed by lactose content and temperature set-point. ML models were promising in predicting BI in these powders. Given the challenges in mechanistic modeling of browning due to melanoidin quantification, this work highlights the value of machine learning based modeling. These findings provide practical insights for optimizing storage conditions of whey protein powders to minimize browning.

ano.nymous@ccsd.cnrs.fr.invalid (Mélanie Munch) 10 Dec 2025

https://hal.science/hal-05409430v1

[hal-05407550] Modulating milk gel structuration by adding pre-formed whey protein aggregates.

Aim: Preheating milk before gelation is a common practice to modulate the properties of dairy products, by promoting whey protein (WP) aggregation and co-gelation with casein micelles after renneting. Another way to modify the structuration of milk curd is to incorporate pre-formed WP aggregates before renneting. While the literature on the formation and structure of WP aggregates prepared in aqueous solution is abundant, their role during casein micelle enzymatic gelation is not fully elucidated. Hence, this study aimed at understanding how pre-formed and added WP aggregates influence milk gelation. Gaining more knowledge on the underlying mechanisms would help better control dairy products processing and development of innovative functionalities. Method: WP aggregates were produced (hydrodynamic diameter of 100 ± 10 nm) and added in milk (ratio to total milk protein content: 0–15 % wt). The effect of adding WP aggregates on enzymatic gelation of milk was investigated from renneting to curd aging using Small- and Large-Angle Oscillatory Shear, particle aggregation quenching, Confocal Laser Scanning Microscopy, and Ultra Small and Small X-ray Scattering. Results: Increasing concentrations of WP aggregates extended the time required to reach the same storage modulus. However, at the same storage modulus, all milk gels displayed identical rheological behaviors in frequency and oscillation stress sweeps. The gels with WP aggregates featured smaller pores and slower structural rearrangements. Particle aggregation quenching showed the primary aggregation mechanism of casein micelles was affected by the presence of WP. As a result, gelation was delayed, but its mechanism was also modified, particularly during gel ageing involving pore formation. Conclusion: Although WP aggregates did not participate directly to the supporting structure of the curd, their presence still modified the gelation mechanisms of casein micelles and their aging. These findings provide new insights into the role of WP aggregates in enzymatic coagulation of milk, offering opportunities to modulate gel texture in dairy applications.

ano.nymous@ccsd.cnrs.fr.invalid (Erik Juste) 09 Dec 2025

https://hal.inrae.fr/hal-05407550v1

[hal-05468252] Competition-Exclusion for Manganese Is Involved in Antifungal Activity of Two Lactic Acid Bacteria Against Various Dairy Spoilage Fungi

Biopreservation using lactic acid bacteria has gained a growing interest as an alternative to chemical preservatives and/or as a complementary tool to prevent fungal spoilage in dairy products. Among the action mechanisms of antifungal LAB, competitionexclusion for trace elements has recently been highlighted. To further investigate this mechanism, two antifungal LAB strains, Lactiplantibacillus plantarum L244 and Lactobacillus rhamnosus CIRM-BIA1759, were studied in a yogurt model. Firstly, the antifungal activity of these strains against four main dairy spoilage fungi (Penicillium biforme, Mucor racemosus, Galactomyces geotrichum and Yarrowia lipolytica) was evaluated with or without trace element (6 metals and 12 vitamins) supplementation. Only manganese supplementation led to a suppression of the antifungal activity of both L. plantarum L244 and L. rhamnosus CIRM-BIA1759 against P. biforme and/or Y. lipolytica. The scavenging of trace elements was then measured using HR-ICP-MS in both cell-free yogurt whey and fungal biomass. HR-ICP-MS results showed a significant scavenging of Mn in L. plantarum L244 and L. rhamnosus CIRM-BIA1759 whey, as well as Cu for L. rhamnosus CIRM-BIA1759. Moreover, element uptake profiles, including metal and non-metal elements, for each of the target fungi were affected by the use of antifungal cultures. Finally, the role of competitionexclusion for manganese in the inhibition of 25 fungal spoilers was evaluated via oCelloScope growth follow-up. Growth inhibition by antifungal LAB strains was suppressed after Mn supplementation in cell-free whey for the 16 (out of 25) fungi initially inhibited without Mn supplementation. The nine other fungi were not inhibited or were poorly inhibited in the different tested conditions. This study confirmed the role of competitionexclusion for Mn in the antifungal activity of L. plantarum L244 and L. rhamnosus CIRM-BIA1759 strains but also revealed that this mechanism is not generic among fungal species, as the growth behavior of several tested species was not impacted by Mn scavenging.

ano.nymous@ccsd.cnrs.fr.invalid (Charlène Boulet) 20 Jan 2026

https://hal.univ-brest.fr/hal-05468252v1

[hal-05398851] Therapeutic strategies by modulation of the microbiota: How and when to introduce pre-, pro-, syn- or postbiotics ?

A heterogenous group of conditions encompassing ulcerative colitis (UC) and Crohn's disease. Complex, chronic, second to third decades of life, increasing prevalence Affecting 3.6 million people in USA and EU A relapsing and chronic disease, immune activation and inflammation of the GIT Bleeding, severe diarrhoea, abdominal pain, weight loss.

ano.nymous@ccsd.cnrs.fr.invalid (Gwénaël Jan) 04 Dec 2025

https://hal.inrae.fr/hal-05398851v1

[hal-05495386] Accompagner la végétalisation des régimes alimentaires occidentaux : innover avec les mixtes de lait et de légumineuses

Les diapos présentent les enjeux et la contribution de l'UMR STLO à la végétalisation des produits laitiers via des solutions mixtes, au travers de projets de recherche financés par le Métaprogramme SYALSA ou le plan France 2030.

ano.nymous@ccsd.cnrs.fr.invalid (Valérie Gagnaire) 05 Feb 2026

https://hal.inrae.fr/hal-05495386v1

[hal-05366022] Quand le thé vert rencontre le lait : Étude des interactions entre l’épigallocatéchine gallate (EGCG) et l’alpha-lactalbumine.

Les polyphénols sont des métabolites spécialisés produits par les plantes avec des effets bénéfiques pour la santé. Certains polyphénols peuvent interagir avec les protéines, avec des impacts possibles sur leur digestibilité. Par exemple, les polyphénols ont une forte affinité pour les protéines de lactosérum telles que l'alpha-lactalbumine. Cependant, les mécanismes d’interactions de ces complexes polyphénols-protéines à un pH alimentaire (pH4), et leur devenir au cours de la digestion nécessitent encore plus d’investigation. Dans cette étude, nous avons examiné l’interaction entre l'alpha-lactalbumine et un polyphénol du thé vert : l'épigallocatéchine gallate (EGCG). Plusieurs techniques ont été utilisées, telles que la mesure de la turbidité, la calorimétrie de titrage isotherme (ITC) et la spectroscopie de fluorescence. Nous avons observé une augmentation de la turbidité avec l’augmentation du ratio molaire polyphénol/protéine. Nous avons également détecté par ITC une interaction de l'alpha-lactalbumine avec l'EGCG. Par spectroscopie de fluorescence, nous avons observé une diminution de l'intensité de fluorescence de l'alpha-lactalbumine en présence d’EGCG, suggérant également une interaction. Nos résultats préliminaires indiquent que l'EGCG a une forte affinité pour l'alpha-lactalbumine. La perspective de ce travail est d'étudier le devenir de ces complexes polyphénol-protéine au cours de la digestion en simulant la phase orale, gastrique et intestinale. La compréhension de l'évolution de ces complexes pourrait fournir des informations sur leurs conséquences possibles sur la biodisponibilité des protéines alimentaires et/ou des polyphénols.

ano.nymous@ccsd.cnrs.fr.invalid (Amadou Adama Coulibaly) 14 Nov 2025

https://hal.inrae.fr/hal-05366022v1

[hal-05372540] Effect of consumption temperature of whole milk on in vitro gastric digestion using a biomimetic digestion simulator

This study evaluates the effect of consumption temperature on the gastric digestion behaviour of whole milk using a dynamic in vitro model (NERDT™, computer-controlled biomimetic system). Human intragastric temperature profiles in response to cold, warm, and hot beverages were accurately reproduced to mimic the conditions encountered after consumption of milk at 4 • C, 37 • C and 60 • C. For comparison, control experiments were performed with milk at 37 • C without any pepsin addition. Results show that milk coagulated more rapidly within the stomach when consumed at 37 • C or 60 • C compared to 4 • C and 37 • C without pepsin. Moreover, the gastric emptying rate of milk proteins in the presence of pepsin was slower with milks at 37 • C and 60 • C compared with the milk at 4 • C. The hydrolysis of milk proteins also appeared to be temperature-dependant, with proteolysis increasing with higher milk temperatures towards the end of digestion. Regarding the fat fraction of milk, our data suggest that both hot (60 • C) and cold milk (4 • C) could plausibly increase the gastric emptying rate of milk fat, compared to a 37 • C milk, but further studies remain needed to verify this hypothesis. At the end of the experiments, the wet and dry masses of the residual gastric digesta was similar across the three conditions with pepsin, but significantly lower than in the absence of pepsin at 37 • C. This study enhances our understanding of how consumption temperature influences the kinetics of pepsin-induced milk coagulation and the subsequent gastric disintegration of dairy particles.

ano.nymous@ccsd.cnrs.fr.invalid (Jiajun Feng) 19 Nov 2025

https://institut-agro-rennes-angers.hal.science/hal-05372540v1

[hal-05398838] Therapeutic strategies by modulation of the microbiota: How and when to introduce pre-, pro-, syn- or postbiotics ?

A heterogenous group of conditions encompassing ulcerative colitis (UC) and Crohn's disease (CD). Complex, chronic, second to third decades of life, increasing prevalence Affecting 3.6 million people in USA and EU A relapsing and chronic disease, immune activation and inflammation of the GIT Bleeding, severe diarrhoea, abdominal pain, weight loss

ano.nymous@ccsd.cnrs.fr.invalid (Gwénaël Jan) 04 Dec 2025

https://hal.inrae.fr/hal-05398838v1

[hal-05465196] Pasteurization treatments of whole and liquid egg products: optimizing safety and quality parameters

Eggs are consumed all over the world as table egg or egg products. The safety of eggs is thus a major concern for both egg industry and consumers, as they may be quite easily contaminated by both pathogenic and/or spoilage bacteria. Despite the natural arsenal of antimicrobial defenses of eggs, the safety of eggs and egg products is nowadays mainly guaranteed by pasteurization treatments. After reminding the principle of pasteurization, the current technologies used for shell eggs, liquid egg products and egg white powders are presented. Their consequences on egg product functionalities and nutritional quality are considered to drive the optimization of the processes toward safe, functional and healthy egg products. The growing issues of the sustainability and environmental impact of the processes are also questioned as the current challenge of egg industry.

ano.nymous@ccsd.cnrs.fr.invalid (Valérie Lechevalier) 19 Jan 2026

https://institut-agro-rennes-angers.hal.science/hal-05465196v1

[hal-05490738] Novel insights into the newly described Corynebacterium hesseae: first molecular and genomic characterization of a multidrug-resistant strain from blood culture

The genus Corynebacterium comprises several valid species, yet most studies focus on Corynebacterium diphtheriae. Infections by non-diphtherial species are increasingly reported, despite limited genomic and pathogenicity data. Corynebacterium hesseae was recently described and isolated from clinical samples, warranting further investigation into its phenotypic characteristics and potential clinical significance. In the context, this study aimed to investigate the first reported case of systemic infection caused by C. hesseae in an elderly patient from south-central Brazil. The study focused on identifying the isolate using genomic tools, characterizing its antimicrobial resistance (AMR) profile, and assessing its virulence through phenotypic and genomic analyses. The isolate, misidentified as Corynebacterium aurimucosum by MALDI-TOF MS, was confirmed as C. hesseae through genomic analyses (ANI: 96.36%, dDDH: 84.9%). The genome (2.8 Mb, 60.84% G + C content) revealed virulence genes (sapD, srtB, fagBCD) and AMR genes (ermX, tetA, tetW, aph(3')-Ia, aph(6)-Id, and cmx). The strain exhibited multidrug resistance (MDR) to penicillin, clindamycin, ciprofloxacin, and tetracycline, with resistance linked to AMR genes and gyrA mutations. Biofilm assays showed strong adhesion, and Galleria mellonella testing demonstrated 70% mortality, confirming pathogenicity. Further studies are needed to elucidate penicillin resistance mechanisms. This study confirms C. hesseae as an emerging pathogen with MDR and significant virulence potential. The misidentification by MALDI-TOF MS emphasizes the importance of genomic tools for accurate pathogen identification and characterization. The findings underscore the critical need for enhanced genomic monitoring, updated microbial identification databases, and continued surveillance of MDR pathogens. These efforts are essential to mitigate the rising threat of AMR and improve infection control strategies, particularly in healthcare settings managing emerging pathogens like C. hesseae.

ano.nymous@ccsd.cnrs.fr.invalid (Max Roberto Batista Araújo) 03 Feb 2026

https://hal.inrae.fr/hal-05490738v1

[hal-05370773] Innovation in dairy products and plant-based alternatives to dairy products: bacteria can be friends or foes

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Yves Le Loir) 18 Nov 2025

https://hal.inrae.fr/hal-05370773v1

[hal-05370473] Therapeutic strategies by modulation of the microbiota: How and when to introduce pre-, pro-, syn- or postbiotics ?

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Gwénaël Jan) 18 Nov 2025

https://hal.inrae.fr/hal-05370473v1

[hal-05398817] Therapeutic strategies by modulation of the microbiota: How and when to introduce pre-, pro-, syn- or postbiotics ?

A heterogenous group of conditions encompassing ulcerative colitis (UC) and Crohn's disease (CD). Complex, chronic, second to third decades of life, increasing prevalence Affecting 3.6 million people in USA and EU A relapsing and chronic disease, immune activation and inflammation of the GIT Bleeding, severe diarrhoea, abdominal pain, weight loss

ano.nymous@ccsd.cnrs.fr.invalid (Gwénaël Jan) 04 Dec 2025

https://hal.inrae.fr/hal-05398817v1

[hal-05407529] Nanoscale whey protein aggregate ingredients modify the structuration of milk curd during enzymatic coagulation

Preheating milk before gelation is a common practice to increase the yield of dairy products, since it promotes whey protein (WP) aggregation and co-gelation with casein micelles after renneting. While the literature on the formation and structure of WP aggregates prepared in aqueous solution is abundant, their role during casein micelle enzymatic gelation, especially when incorporated as pre-formed ingredients is not fully elucidated. Hence, this study aimed at understanding how pre-formed and added WP aggregates influence milk gelation. Gaining more knowledge on the underlying mechanisms would help better control dairy products making and development of innovative functionalities. WP aggregates were produced (hydrodynamic diameter of 100 ± 10 nm) and added in milk (ratio to total milk protein content: 0–15 % wt). The effect of adding WP aggregates on enzymatic gelation of milk was investigated from renneting to curd aging using Small- and Large-Angle Oscillatory Shear, Confocal Laser Scanning Microscopy, particle aggregation quenching, and Ultra Small and Small X-ray Scattering. Increasing concentrations of WP aggregates extended the time required to reach the same storage modulus. However, at the same storage modulus, all milk gels displayed identical rheological behaviors in frequency and oscillation stress sweeps. The gels with WP aggregates featured smaller pores and slower structural rearrangements. Particle aggregation quenching shows the primary aggregation mechanism of casein micelles is affected by the presence of WP. As a result, gelation was delayed, but its mechanism was also modified, particularly during gel ageing involving pore formation. Even if WP aggregates did not participate directly to the supporting structure of the curd, their presence still modified the gelation mechanisms of casein micelles and their aging. These findings provide new insights into the role of WP aggregates in enzymatic coagulation of milk, offering opportunities to modulate gel texture in dairy applications.

ano.nymous@ccsd.cnrs.fr.invalid (Erik Juste) 09 Dec 2025

https://hal.inrae.fr/hal-05407529v1

[hal-05314215] Molecular Packing and Drug Stability: The Critical Role of Molecular organization in Stable protein rich Powders

[...]

ano.nymous@ccsd.cnrs.fr.invalid (Paulo.P.S. Peixoto) 14 Oct 2025

https://hal.science/hal-05314215v1

[hal-05318349] MRI investigation of particle-scale digestion mechanisms in solid foods

Solid food enters the stomach in the form of a cohesive bolus made of particles ranging in diameter from 0 to 5 mm. Depending on their inner structure and composition, digestion kinetics may be limited by the diffusion of the digestive fluids (e.g. enzyme and pH gradients), and/or the resistance of microstructures to enzymatic attack (e.g. gluten and cell walls). This study aimed to investigate the mechanisms occurring at the scale of food particles that govern the degradation of complex structures. MRI was employed to characterise changes in the composition and structure at different scales (from molecules to particles) during in vitro gastrointestinal digestion. The matrix effects of bread (as a model of starchy products) and apples (as a model of fleshy fruit) were studied. Experiments were performed using a 1.5 T whole-body MRI imager (Avanto, Siemens) and an original remote-controlled setup validated for large solid food particles. In bread, 3D morphological MRI and T₂ mapping revealed changes in structure, fluid ingress, and progressive pore filling. Both peripheral and internal structural evolution correlated well with the release of peptides and starch hydrolysis products. This indicates that bread digestion involves not only surface erosion but also internal weakening. For apple, T₂ and microporosity maps showed lower values at the periphery, indicating spatial variation associated with fluid and enzyme penetration. This real-time high-resolution MRI approach offers a novel tool to study digestion mechanisms at the particle scale across diverse foods.

ano.nymous@ccsd.cnrs.fr.invalid (Ruoxuane Deng) 16 Oct 2025

https://hal.inrae.fr/hal-05318349v1

[hal-05118079] Impact of the physiological stage on the bioaccessibility of α-tocopherol from fortified yogurts using dynamic in vitro digestion simulating young and old adults' gastrointestinal conditions

Age-related physiological decline negatively impacts nutrient digestion and absorption, making older adults more susceptible to diet-related diseases. Fortified and functional foods are promising strategies to enhance the delivery of nutraceuticals and bioactive compounds. However, understanding how these foods behave under age-specific gastrointestinal conditions is essential. Despite the relevance of in vitro gastrointestinal models, there is a lack of dynamic systems that accurately replicate the digestive physiology of older adults. This study employed the DIDGI® dynamic in vitro gastrointestinal model, following the INFOGEST guidelines, to simulate the digestive processes of both young and old adults. Fortified yogurts containing α-tocopherol encapsulated in oil-in-water nanoemulsions were tested to assess the impact of age-related digestive conditions on digestibility and release kinetics of α-tocopherol. The intestinal recovery of α-tocopherol was significantly higher in the young adult model (97.3 ± 5.9 %) compared to the older adult model (79.8 ± 5.2 %). Although bioaccessibility during the intestinal phase was comparable in both models (ranging from 60.54 ± 7.38 % to 78.90 ± 8.88 %), the overall estimated bioavailability was significantly greater in the young adult model (67.76 ± 7.15 %) than in the older adult model (57.59 ± 4.50 %). Distinct release kinetics were also observed between models, indicating that physiological stage significantly affects nutrient release and absorption. This study demonstrates that aging alters digestive function, impacting the bioavailability of encapsulated bioactives. These findings underscore the importance of developing age-specific fortified foods and digestion models to optimize nutritional support for older adults.

ano.nymous@ccsd.cnrs.fr.invalid (Jean Michel Fernandes) 18 Jun 2025

https://hal.inrae.fr/hal-05118079v1

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HAL : Dernières publications

[hal-05497276] MRI monitoring of digestion mechanisms at the scale of a food piece: proof of concept with bread

[hal-05507741] Switching cell wall-bound polysaccharides to secreted polysaccharides in lactobacilli

[hal-05488442] Seasonal variations in goat milk composition: a comprehensive review

[hal-05247019] A digital twin integrating multi-objective optimization to support fryer operators in managing potato crisps production

[hal-05495400] Exploring the Relationship Between Astringency and Lingual Tactile Sensitivity

[hal-05491106] Which factors impact calcium bioaccessibility in dairy and plant-based products during static in vitro digestion?

[hal-05422667] Which factors impact calcium bioaccessibility in dairy and plant-based products during static in vitro digestion?

[hal-05507613] Contribution of grape-associated fungal species to the FMA defect on grapes and in musts

[hal-05488556] Dry-Heating-Induced Microparticles of β-Lactoglobulin: Understanding the Respective Role of Alkaline pH and Lactose

[hal-05462472] Coupled bulk and surface mechanisms lead to whey protein deposits under shear

[hal-05447877] Benefits of fermented foods, from empiricism to scientific evidence: The contribution of Ferments du Futur

[hal-05505773] Multivariate Chemometric analysis of chemical diversity in French winter and spring Lupinus albus L. varieties

[hal-05419697] Effects of composition and process on the performance of thermopressed materials prepared from model and real-life biomass

[hal-05484288] Actualité STLO - VEG&amp;LAIT témoigne au Carrefour de l'ASSO LEGGO

[hal-05453747] Rheological response of whey protein deposits forming under shear in concentrated conditions

[hal-05443572] Témoignage de projet de recherche académique - VEG&amp;LAIT

[hal-05510087] Effluents reuse in the food industry: from the development of methodologies and tools to the multiobjective optimization of the reverse osmosis process

[hal-05463755] Impact de l'enrichissement en acides gras polyinsaturés oméga 3 (AGPI n-3) de l'alimentation de la mère sur la composition et la digestion du lait maternel : étude ancillaire de l'essai clinique prospectif randomisé ALLAITEMENT

[hal-05463761] Digestibilité réelle de protéines animale et végétale : comparaison des mesures obtenues in vitro vs. in vivo

[hal-05490797] Microbial metabolites alleviate Aß-induced alterations of intestinal epithelial barrier and enteric nervous system connectivity

[hal-05371151] Life cycle inventories and environmental impact datasets for the semi-industrial processing of food Faba bean or Pea protein ingredients

[hal-05247809] Oral processing and oral comfort appreciation of whey-enriched dairy products by older adults

[hal-05302687] A Biomimetic Hybrid Soft/Rigid Robotic Masticator Simulating Oral Processing of Solid Foods

[hal-05293648] Mixing and fermenting chickpea and almond milk analogues to produce probiotic yoghurt analogues

[hal-05510139] Optimisation du dimensionnement du procédé multi-étagé de microfiltration de lait

[hal-05510155] Optimisation du dimensionnement des procédés d’osmose inverse multi-étagés appliqués au recyclage d’effluents dans les agro-indutries

[hal-05418641] Développement d'une carte d'identification RFID pour un dispositif d'alimentation des Souris

[hal-05387356] Multi-scale exploration of the drying dynamics of dairy colloids

[hal-05484272] Actualité STLO - VEG&amp;LAIT accueille de nouvelles recrues

[hal-05409476] Tuning β-lactoglobulin/lactoferrin complex coacervate properties via solvent quality modification

[hal-05468188] Interface transfer and film rheology in elementary protein foams

[hal-05485447] Staphylococcus aureus : Y a-t-il trop d’Entérotoxines Staphylococciques décrites ?

[hal-05393811] Plant-based proteins for infant formula: findings and recommendations from the ILSI Europe workshop

[hal-05409430] Machine learning modeling of non-enzymatic browning in whey protein powders during storage

[hal-05407550] Modulating milk gel structuration by adding pre-formed whey protein aggregates.

[hal-05468252] Competition-Exclusion for Manganese Is Involved in Antifungal Activity of Two Lactic Acid Bacteria Against Various Dairy Spoilage Fungi

[hal-05398851] Therapeutic strategies by modulation of the microbiota: How and when to introduce pre-, pro-, syn- or postbiotics ?

[hal-05495386] Accompagner la végétalisation des régimes alimentaires occidentaux : innover avec les mixtes de lait et de légumineuses

[hal-05366022] Quand le thé vert rencontre le lait : Étude des interactions entre l’épigallocatéchine gallate (EGCG) et l’alpha-lactalbumine.

[hal-05372540] Effect of consumption temperature of whole milk on in vitro gastric digestion using a biomimetic digestion simulator

[hal-05398838] Therapeutic strategies by modulation of the microbiota: How and when to introduce pre-, pro-, syn- or postbiotics ?

[hal-05465196] Pasteurization treatments of whole and liquid egg products: optimizing safety and quality parameters

[hal-05490738] Novel insights into the newly described Corynebacterium hesseae: first molecular and genomic characterization of a multidrug-resistant strain from blood culture

[hal-05370773] Innovation in dairy products and plant-based alternatives to dairy products: bacteria can be friends or foes

[hal-05370473] Therapeutic strategies by modulation of the microbiota: How and when to introduce pre-, pro-, syn- or postbiotics ?

[hal-05398817] Therapeutic strategies by modulation of the microbiota: How and when to introduce pre-, pro-, syn- or postbiotics ?

[hal-05407529] Nanoscale whey protein aggregate ingredients modify the structuration of milk curd during enzymatic coagulation

[hal-05314215] Molecular Packing and Drug Stability: The Critical Role of Molecular organization in Stable protein rich Powders

[hal-05318349] MRI investigation of particle-scale digestion mechanisms in solid foods

[hal-05118079] Impact of the physiological stage on the bioaccessibility of α-tocopherol from fortified yogurts using dynamic in vitro digestion simulating young and old adults' gastrointestinal conditions

Voir aussi

[hal-05484288] Actualité STLO - VEG&LAIT témoigne au Carrefour de l'ASSO LEGGO

[hal-05443572] Témoignage de projet de recherche académique - VEG&LAIT

[hal-05484272] Actualité STLO - VEG&LAIT accueille de nouvelles recrues