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

Dernière mise à jour : Mai 2018

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

STLO Research Unit

Interactions - Structures - Functionalities


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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A milk fat globule

The detailed organization of milk polar lipids

The milk fat globule is enveloped by a lipid membrane composed of polar lipids organized as a bilayer. Depending on temperature, some of the polar...
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The fat globule membrane

Cholesterol, a key component of milk lipids

Fat in milk is in the form of oil droplets coated with a membrane composed of phospholipids, cholesterol and proteins. Within the membrane, the...
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How to modulate firmness of satietogenic yoghurts

High-protein, fat-free yoghurts have recently appeared on the market. They have high nutritive properties that can help address obesity as...
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Ovotransferrin 3D structure

How does ovotransferrin assemble at the air-water interface?

Ovotransferrin, the second most abundant protein in egg white, is widely used in the food industry as a foaming agent because of its excellent...
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The physical stability of the milk fat globule membrane

Fat in milk is in the form of milk fat globules, which are oil droplets stabilized by a membrane from the lactating mammary cell. How does this...
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A network of pearls

How do protein pearls associate to build the yogurt?

Yogurt is an acid gel made by the interaction of two types of milk protein particles, the casein micelles for 80% of proteins and the whey protein...
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Ingredient powder

Is caseinomacropeptide an invisible passenger in whey protein ingredients?

Whey protein ingredients are used in food product manufacturing for their heat-induced structuring properties. However, their protein composition...
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