Claire GAIANI

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Professor

Université de Lorraine

France

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Claire GAIANI is a Professor at Université de Lorraine in France. Her research focuses on dairy processing, probiotic encapsulation, and the functional properties of food products, as evidenced by her recent articles on topics such as the impact of surface composition on dairy powders and the optimization of skimmed milk powder functionalities. Additionally, she explores the relationship between food components and gut microbiota, contributing to the understanding of dietary impacts on health.

Recent Grants

Grant: Close

Structured milk powders for enhancing probiotics delivery performance

Open Date: 2015-01-01

Close Date: 2020-01-01

Grant: Close

Milk PEPPER

Open Date: 2013-01-01

Close Date: 2015-01-01

Claire GAIANI

Research Interests

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About

Recent Grants

Articles (20)

Dairy powders: Impact of surface composition and heterogeneity on functional properties

Enhancing skimmed milk powder functionalities through multicriteria optimization of outlet drying air temperature and spraying air pressure

Milk protein-based cryogel monoliths as novel encapsulants of probiotic bacteria. Part II: Lacticaseibacillus rhamnosus GG storage stability and bioactivity under in vitro digestion

Deciphering Rind Color Heterogeneity of Smear-Ripened Munster Cheese and Its Association with Microbiota

Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels

Impacts of oat flour fortification on the rheological, microstructural, digestibility, and sensory characteristics of low-fat, high-protein almond-based gels

Milk protein-based cryogel monoliths as novel encapsulants of probiotic bacteria. Part II:<i> Lacticaseibacillus</i><i> rhamnosus</i> GG storage stability and bioactivity under in vitro digestion

Unravelling the functionality of anionic and non-ionic plant seed gums on milk protein cryogels conveying<i> Lacticaseibacillus</i><i> rhamnosus</i> GG

Design and reporting of prebiotic and probiotic clinical trials in the context of diet and the gut microbiome.

Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy

Impact of matrices composition and processes on β-galactosidase encapsulation

Comparison of Electrostatic Spray Drying, Spray Drying, and Freeze Drying for Lacticaseibacillus rhamnosus GG Dehydration

Impact of Processing and Physicochemical Parameter on Hibiscus sabdariffa Calyxes Biomolecules and Antioxidant Activity: From Powder Production to Reconstitution

Milk protein-based cryogel monoliths as novel encapsulants of probiotic bacteria. Part I: Microstructural, physicochemical, and mechanical characterisation

Deciphering the segregation of proteins in high-protein dairy powders after spray-drying

Encapsulation of Lactobacillus rhamnosus GG in chymosin treated milk protein-alginate microgel

Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy

Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk Proteins

Probing maltodextrins surface properties by atomic force microscopy: Interplay of glass transition and reconstitution properties

Swelling of couscous grains under saturated conditions

Collaborators (6)

Margaret Alexander

Sébastien Kiesgen de Richter

Jennifer Burgain

Sangeeta Prakash

Bhesh Bhandari

stéphane desobry

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