Encapsulation of probiotic living cells: From laboratory scale to industrial applications von Burgain, J., Gaiani, C., Linder, M., Scher, J.

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SP0243 The Microbiome as Determinant for Autoimmune Rheumatic Disease von Scher, J.

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Deciphering the segregation of proteins in high-protein dairy powders after spray-drying von Paul, A., Martin, F., Simard, B., Scher, J., Gaiani, C., le Floch-Fouere, C., Jeantet, R., Burgain, J.

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Qualitative Analysis of Mothers' Decision-Making About Vaccines for Infants: The Importance of Trust von Benin, Andrea L, Wisler-Scher, Daryl J, Colson, Eve, Shapiro, Eugene D, Holmboe, Eric S

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Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey protein ratio on bacterial survival during digestion von Burgain, J., Gaiani, C., Cailliez-Grimal, C., Jeandel, C., Scher, J.

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Variation in Implementing Dementia-Friendly Community Initiatives: Advancing Theory for Social Change von Scher, Clara J, Greenfield, Emily A

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Dairy Powder Rehydration: Influence of Protein State, Incorporation Mode, and Agglomeration von Gaiani, C, Schuck, P, Scher, J, Desobry, S, Banon, S

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Physicochemical, thermal properties and microstructure of six varieties of taro ( Colocasia esculenta L. Schott) flours and starches von Aboubakar, Njintang, Y.N., Scher, J., Mbofung, C.M.F.

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Combined effect of heat treatment and ionic strength on the functionality of whey proteins von Hussain, R., Gaiani, C., Jeandel, C., Ghanbaja, J., Scher, J.

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How surface composition of high milk proteins powders is influenced by spray-drying temperature von Gaiani, C., Morand, M., Sanchez, C., Tehrany, E. Arab, Jacquot, M., Schuck, P., Jeantet, R., Scher, J.

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Food powders: Surface and form characterization revisited von Murrieta-Pazos, I., Gaiani, C., Galet, L., Calvet, R., Cuq, B., Scher, J.

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Influence of acetylation on physicochemical, functional and thermal properties of potato and cassava starches von Mbougueng, P.D., Tenin, D., Scher, J., Tchiégang, C.

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Lactic acid bacteria in dairy food: Surface characterization and interactions with food matrix components von Burgain, J., Scher, J., Francius, G., Borges, F., Corgneau, M., Revol-Junelles, A.M., Cailliez-Grimal, C., Gaiani, C.

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Storage-induced caking of cocoa powder von Petit, J., Michaux, F., Jacquot, C., Chávez Montes, E., Dupas, J., Girard, V., Gianfrancesco, A., Scher, J., Gaiani, C.

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Comparative study of particle structure evolution during water sorption: Skim and whole milk powders von Murrieta-Pazos, I., Gaiani, C., Galet, L., Cuq, B., Desobry, S., Scher, J.

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Composition gradient from surface to core in dairy powders: Agglomeration effect von Murrieta-Pazos, I., Gaiani, C., Galet, L., Scher, J.

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Physical properties and rehydration kinetics of two varieties of cowpea ( Vigna unguiculata) and bambara groundnuts ( Voandzeia subterranea) seeds von Kaptso, K.G., Njintang, Y.N., Komnek, A.E., Hounhouigan, J., Scher, J., Mbofung, C.M.F.

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Toward a better determination of dairy powders surface composition through XPS matrices development von Nikolova, Y., Petit, J., Sanders, C., Gianfrancesco, A., Scher, J., Gaiani, C.

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Characterization of high-milk-protein powders upon rehydration under various salt concentrations von Hussain, R., Gaiani, C., Aberkane, L., Scher, J.

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Cocoa powder surface composition during aging: A focus on fat von Jacquot, C., Petit, J., Michaux, F., Chávez Montes, E., Dupas, J., Girard, V., Gianfrancesco, A., Scher, J., Gaiani, C.

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