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About the AT Internet audience measurement tool :

AT Internet's audience measurement tool Analytics is deployed on this site in order to obtain information on visitors' navigation and to improve its use.

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When you start browsing an eZpublish site, the appearance of the "cookies" banner allows you to accept or refuse all the cookies we use. This banner will be displayed as long as you have not made a choice, even if you are browsing on another page of the site.

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24, chemin de Borde Rouge -Auzeville - CS52627 31326 Castanet Tolosan cedex - France

Last update: May 2021

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Internet de l'unité STLO Science et Technologie du Lait et de l'Oeuf

STLO Research Unit

Interactions - Structures - Functionalities

The casein micelle

How does cheese manufacture begin?

Cheese manufacture begins with a specific hydrolysis of one protein of milk, a casein, that is located at the surface of a macrostructure called the...
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vignette plant-dairy mix

Mixed dairy-plant products: “I find this is a good idea but… I cannot say why…” – Putting words on a new type of food.

Reducing consumption of animal-based protein in favor of plant-based protein in Western diets is a way to mitigate the pressure of our diet on the...
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a drop of coacervates

Protein coacervates with extremely high viscosity!

Two or more proteins with opposite electric charges can co-assemble and form a separate dense phase called coacervates. Knowing the fundamental...
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Protein adsorption at the air–water: when the charge sign matters

When proteins adsorb to the air–water interface, the magnitude of their charge affects the formation and properties of the adsorption layer. What...
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essential oil

Essential oils in livestock: From health to milk quality

Essential oils (EOs) contributes to the growing number of applications of natural plants in livestock. Scientific data supporting the efficacy of EOs...
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Infant formula - Crédit photo : Shutterstock

Protein structure, a lever for infant formula optimisation

Infant formula is the most adequate substitute to human milk; however, due to the heat treatments applied during their manufacture for sanitary...
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Can’t choose? Have both! Animal/plant mixed foods for taste, health and sustainability

Since the early 1990s, major health and environmental concerns have risen and driven the emergence of diets involving a lower consumption of animal...
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Close-up view of proteins interacting with lipid membranes

In biological samples such as milk, egg or products made of these resources, proteins are susceptible to interact with lipids, especially with the...
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Whey protein microparticles

What pretty balloons!

Whey proteins are widely used in the food industry due to their nutritional and functional properties. Furthermore, producing high functional whey...
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Vignette ISFPL R20

High-protein emulsions that are stable to heat treatments

Due to their high nutritional properties, the dairy industry designs many emulsions with a high content in whey proteins. Infant formulas are an...
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