| Encapsulation of probiotic living cells: From laboratory scale to industrial applications J Burgain, C Gaiani, M Linder, J Scher Journal of food engineering 104 (4), 467-483, 2011 | 1098 | 2011 |
| Liposomes: a review of manufacturing techniques and targeting strategies B Maherani, E Arab-Tehrany, M R Mozafari, C Gaiani, M Linder Current nanoscience 7 (3), 436-452, 2011 | 389 | 2011 |
| Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids E Arab-Tehrany, M Jacquot, C Gaiani, M Imran, S Desobry, M Linder Trends in Food Science & Technology 25 (1), 24-33, 2012 | 371 | 2012 |
| Ultra-fine grinding increases the antioxidant capacity of wheat bran NN Rosa, C Barron, C Gaiani, C Dufour, V Micard Journal of Cereal Science 57 (1), 84-90, 2013 | 200 | 2013 |
| Dairy powder rehydration: influence of protein state, incorporation mode, and agglomeration C Gaiani, P Schuck, J Scher, S Desobry, S Banon Journal of Dairy Science 90 (2), 570-581, 2007 | 176 | 2007 |
| Plant seed mucilage as emerging biopolymer in food industry applications C Soukoulis, C Gaiani, L Hoffmann Current Opinion in Food Science 22, 28-42, 2018 | 175 | 2018 |
| Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration properties C Gaiani, JJ Ehrhardt, J Scher, J Hardy, S Desobry, S Banon Colloids and Surfaces B: Biointerfaces 49 (1), 71-78, 2006 | 167 | 2006 |
| How surface composition of high milk proteins powders is influenced by spray-drying temperature C Gaiani, M Morand, C Sanchez, EA Tehrany, M Jacquot, P Schuck, ... Colloids and Surfaces B: Biointerfaces 75 (1), 377-384, 2010 | 147 | 2010 |
| Lactic acid bacteria in dairy food: surface characterization and interactions with food matrix components J Burgain, J Scher, G Francius, F Borges, M Corgneau, ... Advances in colloid and interface science 213, 21-35, 2014 | 134 | 2014 |
| Effect of dairy powders fortification on yogurt textural and sensorial properties: a review MC Karam, C Gaiani, C Hosri, J Burgain, J Scher Journal of Dairy Research 80 (4), 400-409, 2013 | 130 | 2013 |
| Comparative study of particle structure evolution during water sorption: skim and whole milk powders I Murrieta-Pazos, C Gaiani, L Galet, B Cuq, S Desobry, J Scher Colloids and Surfaces B: Biointerfaces 87 (1), 1-10, 2011 | 125 | 2011 |
| Thermodynamic characterization of acacia gum− β-lactoglobulin complex coacervation L Aberkane, J Jasniewski, C Gaiani, J Scher, C Sanchez Langmuir 26 (15), 12523-12533, 2010 | 120 | 2010 |
| Recent advances on lactose intolerance: Tolerance thresholds and currently available answers M Corgneau, J Scher, L Ritie-Pertusa, DT Le, J Petit, Y Nikolova, S Banon, ... Critical reviews in food science and nutrition 57 (15), 3344-3356, 2017 | 116 | 2017 |
| Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet dough S Meziani, J Jasniewski, C Gaiani, I Ioannou, JM Muller, M Ghoul, ... Journal of Food Engineering 107 (3-4), 358-365, 2011 | 116 | 2011 |
| Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey protein ratio on bacterial survival during digestion J Burgain, C Gaiani, C Cailliez-Grimal, C Jeandel, J Scher Innovative Food Science & Emerging Technologies 19, 233-242, 2013 | 112 | 2013 |
| Food powders: Surface and form characterization revisited I Murrieta-Pazos, C Gaiani, L Galet, R Calvet, B Cuq, J Scher Journal of Food Engineering 112 (1-2), 1-21, 2012 | 102 | 2012 |
| Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices J Guerin, J Petit, J Burgain, F Borges, B Bhandari, C Perroud, S Desobry, ... Journal of Food Engineering 193, 10-19, 2017 | 99 | 2017 |
| In vitro interactions between probiotic bacteria and milk proteins probed by atomic force microscopy J Burgain, C Gaiani, G Francius, AM Revol-Junelles, C Cailliez-Grimal, ... Colloids and Surfaces B: Biointerfaces 104, 153-162, 2013 | 94 | 2013 |
| Use of a turbidity sensor to characterize micellar casein powder rehydration: Influence of some technological effects C Gaiani, S Banon, J Scher, P Schuck, J Hardy Journal of dairy Science 88 (8), 2700-2706, 2005 | 92 | 2005 |
| The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach C Gaiani, J Scher, P Schuck, J Hardy, S Desobry, S Banon International Dairy Journal 16 (12), 1427-1434, 2006 | 88 | 2006 |
Bhesh BhandariUniversity of Queensland在 uq.edu.au 的电子邮件经过验证
