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Eric Beaucher

Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow’s milk
2007 · Sarfraz Ahmad, Isabelle Gaucher, et al. · Food Chemistry · 227
Fat globules selected from whole milk according to their size: Different compositions and structure of the biomembrane, revealing sphingomyelin-rich domains
2010 · Christelle Lopez, Valérie Briard-Bion, et al. · Food Chemistry · 197
Polar lipid composition of bioactive dairy co-products buttermilk and butterserum: Emphasis on sphingolipid and ceramide isoforms
2017 · Claire Bourlieu, David Cheillan, et al. · Food Chemistry · 90
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Proteolysis of ultra high temperature-treated casein micelles by AprX enzyme from Pseudomonas fluorescens F induces their destabilisation
2013 · François Baglinière, Aurélie Matéos, et al. · International Dairy Journal · 70
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Manufacture of dry‐ and brine‐salted soft camel cheeses for the camel dairy industry
2016 · Gaukhar Konuspayeva, Benedicte Camier, et al. · International Journal of Dairy Technology · 54
Preparation and characterisation of a milk polar lipids enriched ingredient from fresh industrial liquid butter serum: Combination of physico-chemical modifications and technological treatments
2015 · Jean Yves Gassi, Marielle Blot, et al. · International Dairy Journal · 52
Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions
2016 · Fanny Lazzaro, Arnaud Saint-Jalmes, et al. · Food Hydrocolloids · 51
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Quantitative and qualitative variability of the caseinolytic potential of different strains of Pseudomonas fluorescens: Implications for the stability of casein micelles of UHT milks during their storage
2012 · François Baglinière, Gaëlle Tanguy, et al. · Food Chemistry · 51
Physico-chemical characterization of phosphate-added skim milk
2007 · Isabelle Gaucher, Michel Piot, et al. · International Dairy Journal · 50
Buffalo milk fat globules and their biological membrane: in situ structural investigations
2014 · Hanh T.H. Nguyen, Lydia Ong, et al. · Food Research International · 40
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Multiscale Characterization of the Organization of Triglycerides and Phospholipids in Emmental Cheese: From the Microscopic to the Molecular Level
2008 · Christelle Lopez, Valerie Briard-Bion, et al. · Journal of Agricultural and Food Chemistry · 39
Pump amperage: a new method for monitoring viscosity of dairy concentrates before spray drying
2005 · Pierre Schuck, Serge Méjean, et al. · Le Lait · 36
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Calcium phosphate precipitation during concentration by vacuum evaporation of milk ultrafiltrate and microfiltrate
2016 · Gaëlle Tanguy, Farzana Siddique, et al. · LWT · 33
High-protein fat-free acid milk gels: Control of protein composition and heat treatment
2014 · S. Chever, F. Guyomarc'h, et al. · International Dairy Journal · 33
Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys
2009 · G. Gernigon, M. Piot, et al. · Journal of Dairy Science · 32
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Investigation of the effects of season, milking region, sterilisation process and storage conditions on milk and UHT milk physico-chemical characteristics: a multidimensional statistical approach
2008 · Isabelle Gaucher, Tahar Boubellouta, et al. · Dairy Science and Technology · 31
Adaptation of Propionibacterium freudenreichii to long-term survival under gradual nutritional shortage
2016 · Flavia Figueira Aburjaile, Marine Rohmer, et al. · BMC Genomics · 28
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Deposit Generation During Camel and Cow Milk Heating: Microstructure and Chemical Composition
2016 · Imène Felfoul, Eric Beaucher, et al. · Food and Bioprocess Technology · 28
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AFM study of casein micelles cross-linked by genipin: effects of acid pH and citrate
2014 · N. Nogueira Silva, A. Bahri, et al. · Dairy Science and Technology · 28
Combination of homogenization and cross-flow microfiltration to remove microorganisms from industrial buttermilks with an efficient permeation of proteins and lipids
2013 · Jacques Fauquant, Eric Beaucher, et al. · Innovative Food Science & Emerging Technologies · 22
Protein, mineral and amino acid content of some Cameroonian traditional dishes prepared from pumpkin (Cucurbita maxima Duch.)
2015 · Roger Ponka, Armand Abdou Bouba, et al. · Journal of Food Composition and Analysis · 20
Nutrient content of some Cameroonian traditional dishes and their potential contribution to dietary reference intakes
2016 · Roger Ponka, Elie Fokou, et al. · Food Science & Nutrition · 18
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Nutritional Composition of Five Varieties of Pap Commonly Consumed in Maroua (Far- North, Cameroon)
2015 · Roger Ponka, Armand Bouba, et al. · Polish Journal of Food and Nutrition Sciences · 14
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Dynamics and fluxes of organic carbon and nitrogen in two Guiana Shield river basins impacted by deforestation and mining activities
2017 · Marjorie Gallay, Abrahan Mora, et al. · Hydrological Processes · 13
Soft goats’ cheese enriched with polyunsaturated fatty acids by dietary supplementation: manufacture, physicochemical and sensory characterisation
2012 · Jean-Yves Gassi, Mathilde Thève, et al. · Dairy Science and Technology · 10
Works count: 72
Citation count: 1,308
H-index: 20
I10-index: 25
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