Frederic Gaucheron

Paris, 75314, France

Last Updated: 09/26/2026

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Found 23 publications

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

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

Journal: Food research international (Ottawa, Ont.)

Published: October 10, 2025

A comprehensive, large-scale analysis of "terroir" cheese and milk microbiota reveals profiles strongly shaped by both geographical and human factors.

A comprehensive, large-scale analysis of "terroir" cheese and milk microbiota reveals profiles strongly shaped by both geographical and human factors.

Journal: ISME communications

Published: January 30, 2024

Functional diversity of Bisifusarium domesticum and the newly described Nectriaceae cheese-associated species.

Functional diversity of Bisifusarium domesticum and the newly described Nectriaceae cheese-associated species.

Journal: Food research international (Ottawa, Ont.)

Published: October 20, 2022

Interactions between caseins and food-derived bioactive molecules: A review.

Interactions between caseins and food-derived bioactive molecules: A review.

Journal: Food chemistry

Published: September 23, 2020

Precise Populations' Description in Dairy Ecosystems Using Digital Droplet PCR: The Case of L. lactis Group in Starters.

Precise Populations' Description in Dairy Ecosystems Using Digital Droplet PCR: The Case of L. lactis Group in Starters.

Journal: Frontiers in microbiology

Published: June 05, 2020

Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein's powders.

Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein's powders.

Journal: Food chemistry

Published: February 17, 2020

The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy.

The adhesion of homogenized fat globules to proteins is increased by milk heat treatment and acidic pH: Quantitative insights provided by AFM force spectroscopy.

Journal: Food research international (Ottawa, Ont.)

Published: August 15, 2019

The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy.

The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy.

Journal: Colloids and surfaces. B, Biointerfaces

Published: March 03, 2019

The phase and charge of milk polar lipid membrane bilayers govern their selective interactions with proteins as demonstrated with casein micelles.

The phase and charge of milk polar lipid membrane bilayers govern their selective interactions with proteins as demonstrated with casein micelles.

Journal: Journal of colloid and interface science

Published: July 06, 2018

Calcium citrate insolubilization drives the fouling of falling film evaporators during the concentration of hydrochloric acid whey.

Calcium citrate insolubilization drives the fouling of falling film evaporators during the concentration of hydrochloric acid whey.

Journal: Food research international (Ottawa, Ont.)

Published: April 13, 2018

Dairy curd coagulated by a plant extract of Calotropis procera: Role of fat structure on the chemical and textural characteristics.

Dairy curd coagulated by a plant extract of Calotropis procera: Role of fat structure on the chemical and textural characteristics.

Journal: Food research international (Ottawa, Ont.)

Published: July 31, 2017

Bioaccessibility of four calcium sources in different whey-based dairy matrices assessed by in vitro digestion.

Bioaccessibility of four calcium sources in different whey-based dairy matrices assessed by in vitro digestion.

Journal: Food chemistry

Published: June 20, 2017

Showing 1-12 of 23

Last Updated: 09/26/2026