Marc Anton - Publications, H-index & Citations

Marc Anton

Universite Paris Saclay

46H指数

211论文数

6.8K被引数

收录论文 77

发表时间

Improving foam stability: Calcium addition, high hydrostatic pressure, and their combinations on soybean protein isolates

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2024-08-01

OAAI

Speroni, Francisco; de Lamballerie, Marie; Anton, Marc

Dynamic digestion of a high protein beverage based on amaranth: Structural changes and antihypertensive activity

FOOD RESEARCH INTERNATIONAL

IF8

2024-07-01

OAAI

Suarez, Santiago E.; Rabesona, Hanitra; Menard, Olivia; Jardin, Julien; Anton, Marc; Anon, Maria Cristina

In vitro protein digestibility of RuBisCO-enriched wheat dough: a comparative study with pea and gluten proteins

FOOD & FUNCTION

IF5.4

2024-01-01

PREAI

Ducrocq, Maude; Boire, Adeline; Bourlieu-Lacanal, Claire; Barron, Cecile; Nawrocka, Agnieszka; Morel, Marie-Helene; Anton, Marc; Micard, Valerie

Exploring the biodiversity of plant proteins for sustainable foods: Composition and emulsifying properties of the proteins recovered by aqueous extraction from camelina (Camelina sativa L.) seeds

CURRENT RESEARCH IN FOOD SCIENCE

IF7

2024-01-01

OAAI

Lopez, Christelle; Rabesona, Hanitra; Beaumal, Valerie; Sotin, Helene; Novales, Bruno; Anton, Marc

Walnut (Juglans regia L.) kernel oil bodies recovered by aqueous extraction for utilization as ingredient in food emulsions: Exploration of their microstructure, composition and the effects of homogenization, pH, and salt ions on their physical stability

FOOD RESEARCH INTERNATIONAL

IF8

2023-11-01

OAAI

Lopez, Christelle; Rabesona, Hanitra; Novales, Bruno; Weber, Magalie; Anton, Marc

Biochemical and physical-chemical characterisation of leaf proteins extracted from Cichorium endivia leaves

FOOD CHEMISTRY

IF9.8

2022-07-01

OAAI

Ducrocq, Maude; Morel, Marie-Helene; Anton, Marc; Micard, Valerie; Guyot, Sylvain; Beaumal, Valerie; Sole-Jamault, Veronique; Boire, Adeline

Emulsifiers modulate the extent of gastric lipolysis during the dynamic in vitro digestion of submicron chia oil/water emulsions with limited impact on the final extent of intestinal lipolysis

FOOD HYDROCOLLOIDS

IF12.4

2022-03-01

PREAI

Ruiz-Henestrosa, Victor M. Pizones; Ribourg, Lucie; Kermarrec, Alice; Anton, Marc; Pilosof, Ana; Viau, Michelle; Meynier, Anne

Deciphering the properties of hemp seed oil bodies for food applications: Lipid composition, microstructure, surface properties and physical stability 解读用于食品应用的大麻籽油体的特性: 脂质组成，微观结构，表面特性和物理稳定性

FOOD RESEARCH INTERNATIONAL

IF8

2021-12-01

OAAI

Lopez, Christelle; Novales, Bruno; Rabesona, Hanitra; Weber, Magalie; Chardot, Thierry; Anton, Marc

Loading of lutein in egg-sphingomyelin vesicles as lipid carriers: Thermotropic phase behaviour, structure of sphingosome membranes and lutein crystals

FOOD RESEARCH INTERNATIONAL

IF8

2020-12-01

OAAI

Lopez, Christelle; Meriadec, Cristelle; David-Briand, Elisabeth; Dupont, Aurelien; Bizien, Thomas; Artzner, Franck; Riaublanc, Alain; Anton, Marc

Rubisco: A promising plant protein to enrich wheat-based food without impairing dough viscoelasticity and protein polymerisation

FOOD HYDROCOLLOIDS

IF12.4

2020-12-01

OAAI

Ducrocq, Maude; Boire, Adeline; Anton, Marc; Micard, Valerie; Morel, Marie-Helene

Peer-Reviewed Literature on Grain Legume Species in the WoS (1980-2018): A Comparative Analysis of Soybean and Pulses

SUSTAINABILITY

IF3.3

2019-12-02

OAAI

Magrini, Marie-Benoit; Cabanac, Guillaume; Lascialfari, Matteo; Plumecocq, Gael; Amiot, Marie-Josephe; Anton, Marc; Arvisenet, Gaelle; Baranger, Alain; Bedoussac, Laurent; Chardigny, Jean-Michel; Duc, Gerard; Jeuffroy, Marie-Helene; Journet, Etienne-Pascal; Juin, Herve; Larre, Colette; Leiser, Hugues; Micard, Valerie; Millot, Dominique; Pilet-Nayel, Marie-Laure; Nguyen-The, Christophe; Salord, Tristan; Voisin, Anne-Sophie; Walrand, Stephane; Wery, Jacques

Developments in understanding and assessment of egg and egg product quality over the last century 上个世纪对鸡蛋和鸡蛋产品质量的理解和评估的发展

WORLDS POULTRY SCIENCE JOURNAL

IF3.5

2019-09-23

OAAI

Rossi, M.; Nys, Y.; Anton, M.; Bain, M.; de Ketelaere, B.; de Reu, K.; Dunn, I.; Gautron, J.; Hammershoj, M.; Hidalgo, A.; Meluzzi, A.; Mertens, K.; Nau, F.; Sirri, F.

Protein aggregates modulate the texture of emulsified and acidified acid milk gels

FOOD HYDROCOLLOIDS

IF12.4

2019-08-01

OAAI

Gelebart, Perrine; Riaublanc, Alain; Famelart, Marie-Helene; Jonchere, Camille; Beaumal, Valerie; Anton, Marc; Garnier, Catherine

Studying the real-time interplay between triglyceride digestion and lipophilic micronutrient bioaccessibility using droplet microfluidics. 1 lab on a chip method

FOOD CHEMISTRY

IF9.8

2019-03-01

OAAI

Hoang Thanh Nguyen; Marquis, Melanie; Anton, Marc; Marze, Sebastien

Studying the real-time interplay between triglyceride digestion and lipophilic micronutrient bioaccessibility using droplet microfluidics. 2 application to various oils and (pro)vitamins

FOOD CHEMISTRY

IF9.8

2019-03-01

OAAI

Hoang Thanh Nguyen; Marquis, Melanie; Anton, Marc; Marze, Sebastien

Pulses for Sustainability: Breaking Agriculture and Food Sectors Out of Lock-In 可持续发展的脉冲: 打破农业和食品部门的锁定

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS

IF3.1

2018-10-24

OAAI

Magrini, Marie-Benoit; Anton, Marc; Chardigny, Jean-Michel; Duc, Gerard; Duru, Michel; Jeuffroy, Marie-Helene; Meynard, Jean-Marc; Micard, Valerie; Walrand, Stephane

Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates-Part 2: Emulsifying Properties

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2018-08-20

OAAI

Manassero, Carlos A.; Beaumal, Valerie; Vaudagna, Sergio R.; Speroni, Francisco; Anton, Marc

Proteins for the future: A soft matter approach to link basic knowledge and innovative applications

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2018-04-01

OAAI

Boire, Adeline; Bouchoux, Antoine; Bouhallab, Said; Chapeau, Anne-Laure; Croguennec, Thomas; Ferraro, Vincenza; Lechevalier, Valerie; Menut, Paul; Pezennec, Stephane; Renard, Denis; Sante-Lhoutellier, Veronique; Laleg, Karima; Micard, Valerie; Riaublanc, Alain; Anton, Marc

Calcium Addition, pH, and High Hydrostatic Pressure Effects on Soybean Protein Isolates-Part 1: Colloidal Stability Improvement

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2018-02-26

OAAI

Manassero, Carlos A.; David-Briand, Elisabeth; Vaudagna, Sergio R.; Anton, Marc; Speroni, Francisco

Determination of hydro-colloidal characteristics of milk protein aggregates using Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering and Differential Refractometer (AF4-MALLS-DRi)

FOOD HYDROCOLLOIDS

IF12.4

2018-01-01

PREAI

Loiseleux, Thibault; Rolland-Sabate, Agnes; Garnier, Catherine; Croguennec, Thomas; Guilois, Sophie; Anton, Marc; Riaublanc, Alain

研究方向