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Claire GAIANI

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Faculty member / Enseignant-chercheur / Enseignante-chercheuse

Université de Lorraine

France

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Professors in France Professors in Food Science Food Science professors in France

About

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

Articles (22)

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2022

Collaborators (14)

Margaret Alexander

Assistant Professor

University of Wisconsin-Madison

UNITED STATES

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Sébastien Kiesgen de Richter

Faculty member / Enseignant-chercheur / Enseignante-chercheuse

Université de Lorraine

FRANCE

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Jennifer Burgain

Faculty member / Enseignant-chercheur / Enseignante-chercheuse

Université de Lorraine

FRANCE

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Sangeeta Prakash

Senior Lecturer

University of Queensland

AUSTRALIA

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Frédéric Addiego

Head of R&T Group, Advanced Composite Manufacturing and Testing

Luxembourg Institute of Science and Technology (LIST)

LUXEMBOURG

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Anni Hougaard

Associate professor

University of Copenhagen

DENMARK

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Florentin Michaux

Faculty member / Enseignant-chercheur / Enseignante-chercheuse

Université de Lorraine

FRANCE

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Bhesh Bhandari

Professor

University of Queensland

AUSTRALIA

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stéphane desobry

Faculty member / Enseignant-chercheur / Enseignante-chercheuse

Université de Lorraine

FRANCE

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Arnaud Paul

Faculty member / Enseignant-chercheur / Enseignante-chercheuse

Université de Lorraine

FRANCE

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Jean-Nicolas Audinot

Senior Researcher

Luxembourg Institute of Science and Technology (LIST)

LUXEMBOURG

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Mogens L. Andersen

Professor

University of Copenhagen

DENMARK

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Frédéric Borges

Faculty member / Enseignant-chercheur / Enseignante-chercheuse

Université de Lorraine

FRANCE

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Marcia Leyva Salas

Faculty member / Enseignant-chercheur / Enseignante-chercheuse

Université de Lorraine

FRANCE

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Claire GAIANI

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About

Recent Grants

Articles (22)

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

Impact of milk-to-vegetable fat ratio on infant formula emulsions stability

Humidity-driven lactose crystallization on milk powders: a surface-level study

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 (14)

Margaret Alexander

Sébastien Kiesgen de Richter

Jennifer Burgain

Sangeeta Prakash

Frédéric Addiego

Anni Hougaard

Florentin Michaux

Bhesh Bhandari

stéphane desobry

Arnaud Paul

Jean-Nicolas Audinot

Mogens L. Andersen

Frédéric Borges

Marcia Leyva Salas

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