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GAIANI Claire

GAIANI Claire

  • Statut : Professeur
  • Adresse mail : claire.gaiani@univ-lorraine.fr
  • Spécialité : physicochimie
  • Téléphone : +33(0)3 72 74 41 11
  • CV : Télécharger

Activités :

Surname: GAIANI

First name: Claire                                                 

Date of birth: 14/11/1977                                            

Familial situation: 3 kids

Researcher unique identifier: ORCID (0000-0003-0434-8453), Research ID (F-9753-2012)

hindex = 42 (Google Scholar, January 2024)

My research currently focuses on characterizing the next generation of agroresources and food-waste to develop sustainable and novel ingredients for the food industry and healthy smart foods. I lead several fundamental and industrial research projects, all related to the formulation of natural bioactive compounds (probiotics, glycans, polyunsaturated fatty acids, flavonoids, etc.) into powders with unique attributes. Collaboration with world-leading companies and universities is a key part of my research.

I am the author of 140 peer-reviewed articles, 2 book editions, 10 book chapters and 2 patents. I have given 65 international lectures (including 17 invited). My hindex is 42 with 6,640 citations (Google Scholar, January 2024).

EDUCATION

2012: Habilitation to supervise research, highest French diploma, which allows one to become a professor, University of Lorraine, France (30th November 2012).

2003-2006: PhD in Food Science, Polytechnic National Institute of Lorraine, University of Lorraine, France (5th July 2006).

2000-2002: Engineer (M.Sc.) from the Ecole Nationale Supérieure d’Agronomie et des Industries Alimentaires, University of Lorraine, France.

POSITIONS

2022-present: Professor last top grade (PUCE - Professeur des Universités Classe Exceptionnelle), LIBio, UL, France.

2016-present: Professor, LIBio (Laboratoire d’Ingénierie des Biomolécules), UL (University of Lorraine), France.

2015-2020: Member of the prestigious Insitut Universitaire de France (IUF) junior member. http://www.iufrance.fr/

2015 (1 year): Visiting Academic as a Marie Curie Fellow, University of Queensland, SAFS, Australia. https://www.uq.edu.au/agriculture/

2012 - 2016: Associate Professor, LIBio, University of Lorraine, France.

2007-2012: Assistant Professor, LIBio, University of Lorraine, France.

FELLOWSHIPS AND ARWARDS

2023: Winner of the first "Grand Prix en Sciences Lorraine-Luxembourg" (jointly with Christos Soukoulis, Luxembourg researcher). This prize is awarded jointly by the Science Section of the Grand Ducal Institute of Luxembourg and the Lorraine Academy of Sciences. It is intended to highlight scientific cooperation between Luxembourg and Lorraine.

2015-2020: Junior nomination at the prestigious IUF (Institut Universitaire de France).

2015: 1st Research Award of the Lorraine region, November 2015 (regardless of the discipline).

From 2014-...: Bonus for research/advising (PES/PEDR A classification) from the French Ministry of Research.

2014-2017: Holder of a Marie Curie IOF grant entitled Milk PEPPER, project FP7-2013- 621727. http://cordis.europa.eu/project/rcn/185743_en.html

2011: Marcel Loncin award: Young food researcher prize awarded once a year by ACIA (Association des Chimistes, Ingénieurs et Cadres des Industries Agricoles et Alimentaires).

Research Management and Industrial Partnership

Since my recruitment in 2007, I have received a total of €4,000k in funding for projects in which I was the principal investigator. Among other important activities, I have successfully managed fundamental competitive programs including the French ANR (French National Agency for Research) and European projects (Excellent science section with a Marie Curie action, Interreg, etc.). Finally, I have managed many industrial partnerships with leading international food companies (including Nestle, Arla Foods, etc.). All these projects are directly related to my research topic.

Supervision of graduate students and posdotoral fellows

The supervision of students has always been of particular importance to me, and I have supervised 9 postdoctoral and 15 doctoral researchers (including 5 ongoing theses). Some of my PhD students have won national and international competitive grants and prizes (i.e. Fulbright grant, International Dairy Federation award, University of Lorraine best thesis prize, Marcel Loncin prize, etc.).

Services to the community

Local responsibilities at the LIBio

  • Responsible for ISO 9001 certification of the purchasing (2009-2015) and the research and expertise (2018-…) processes.
  • Laboratory co-director (2018-…), approximately 50 researchers.

National responsibilities

  • Nominated substitute member of the CNU (National University Council) in section 68 (2011-2016).
  • Member of selection boards for the recruitment of engineering students (since 2011), Assistant Professors (since 2009), Research Engineers and Technicians (since 2010).
  • PhD jury member in France (15 defenses) and overseas (Australia, Belgium, India, Denmark, Brazil and Indonesia).

Services to the scientific community and knowledge diffusion

  • Member of scientific and/or organizational committees for conferences (3 international, 3 national) including the IUF 2022 conference entitled “Sciences et Littérature: quand écrivains et scientifiques se rencontrent” https://factuel.univ-lorraine.fr/iuf2022.
  • Editorial Board member for Journal of Food Engineering, Future Foods and Review Editor for Frontiers in Food Science and Technology.
  • Local organization and participation to the round table with high school students on “IUF in the school bag” with the Nancy-Metz Rector and the IUF board (June 2022).
  • Member of the “Research – University – Health” Strategic Committee of Greater Nancy. Among other tasks, I have helped disseminate science to girls, young people and the general public in Nancy and its metropolis (2021-…)

Services to the industrial community

  • Member of the Executive Board of Agria Grand Est, an association founded by food industrialists to promote regional innovation in the food sector (2021-…) - https://www.iaa-lorraine.fr/.
  • Board member of the BRG (Bioencapsulation Research Group) (2023-…) an international scientific association organizing conferences, training schools and industrial conventions in micro-bioencapsulation. It promotes training, research developments, exchanges, collaborative projects, industrial transfers for these technologies with 4,000 international members (60% industrialists in 80 countries) (http://bioencapsulation.net)

Involvement in international efforts

  • Nominated to the University of Lorraine board for European Bioeconomy topics (2021-…).
  • Expert at Horizon Europe (from 2019), Cyprus Research Promotion Foundation Cyprus (from 2017), Science Foundation Ireland (from 2015), Fund for Scientific Research Belgium (from 2014), National Council for Scientific Research Romania (from 2011).

Scientific recognition and links to publications

More than 90 % of the publications are in the Q1 Quartile (Food Science and Technology and/or Chemistry, Biophysics).

 

Books edition (2)

  1. Engineering Plant-Based Food Systems (2023), published by Elsevier with Editors: B. Bhandari, S. Prakash and C. Gaiani

(https://books.google.fr/books/about/Engineering_Plant_Based_Food_Systems.html?id=hKCPzgEACAAJ&redir_esc=y)

  1. Fundamentals and Application of Atomic Force Microscopy for Food Research (2023), published by Elsevier with Editors: Y. Hongshun, J. Zhong and C. Gaiani

(https://blackwells.co.uk/bookshop/product/Fundamentals-and-Application-of-Atomic-Force-Microscopy-for-Food-Research-by-Jian-Zhong-editor-Claire-Gaiani-editor-Yang-Hongshun-editor/9780128241325)

Articles in Peer-Reviewed Journals (145)

  1. Gaiani, C., Banon, S., Scher, J., Schuck, P. & Hardy, J. (2005). Use of a turbidity sensor to characterize micellar casein powder rehydration: Influence of some technological effects, Journal of Dairy Science, 88(8), 2700-2706.
  2. Gaiani, C., Ehrhardt, J. J., Scher, J., Hardy, J., Desobry, S. & Banon, S. (2006). Surface composition of dairy powders observed by X-ray photoelectron spectroscopy and effects on their rehydration properties, Colloids and Surfaces B: Biointerfaces, 49(1), 71-78.
  3. Gaiani, C., Scher, J., Schuck, P., Hardy, J., Desobry, S. & Banon, S. (2006). The dissolution behaviour of native phosphocaseinate as a function of concentration and temperature using a rheological approach, International Dairy Journal, 16(12), 1427-1434.
  4. Gaiani, C., Scher, J., Ehrhardt, J. J., Linder, M., Schuck, P., Desobry, S. & Banon, S. (2007). Relationships between dairy powder surface composition and wetting properties during storage: importance of residual lipids, Journal of Agricultural and Food Chemistry, 55(16), 6561-6567.
  5. Gaiani, C., Schuck, P., Scher, J., Desobry, S. & Banon, S. (2007). Dairy powder rehydration: Influence of protein state, incorporation mode, and agglomeration, Journal of Dairy Science, 90(2), 570-581.
  6. Schuck, P., Mejean, S., Dolivet, A., Gaiani, C., Banon, S., Scher, J. & Jeantet, R. (2007). Water transfer during rehydration of micellar casein powders, Dairy Science and Technology, 87(4-5), 425-432.
  7. Gaiani, C., Scher, J., Schuck, P., Desobry, S. & Banon, S. (2009). Use of a turbidity sensor to determine dairy powder rehydration properties, Powder Technology, 190(1-2), 2-5.
  8. Gaiani, C., Schuck, P., Scher, J., Ehrhardt, J.J., Arab-Tehrany, E., Jacquot, M. & Banon, S. (2009). Native phosphocaseinate powder during storage: Lipids released onto the surface, Journal of Food Engineering, 94(2), 130-134.
  9. Mohamad Saad, M., Gaiani, C., Scher, J., Cuq, B., Ehrhardt, J.J. & Desobry, S. (2009). Impact of re-grinding on hydration properties and surface composition of wheat flour, Journal of Cereal Science, 49(1), 134-140.
  10. Aberkane, L., Jasniewski, J., Gaiani, C., Scher, J. & Sanchez, C. (2010). Thermodynamic characterization of acacia gum-Lactoglobulin Complex Coacervation, Langmuir, 26(15), 12523-12533.
  11. Akhtar, M.J., Jacquot, M., Arab-Tehrany, E., Gaiani, C., Linder, M. & Desobry, S. (2010). Control of salmon oil photo-oxidation during storage in HPMC packaging film: Influence of film colour, Food Chemistry, 120(2), 395-401.
  12. Gaiani, C., Morand, M., Sanchez, C., Tehrany, E.A., Jacquot, M., Schuck, P., Jeantet, R. & Scher, J. (2010). How surface composition of high milk proteins powders is influenced by spray-drying temperature, Colloids and Surfaces B: Biointerfaces, 75(1), 377-384.
  13. Jacquot, M., Li Yuet Hee, L., Lambert-Campagne, L., Arab-Tehrany, E., Gaiani, C., Hardy, J. & Desobry, S. (2010). 3-D dynamic optical techniques to model food mechanical deformation, Journal of Texture Studies, 41(4), 440-458.
  14. Burgain, J., Gaiani, C., Linder, M. & Scher, J. (2011). Encapsulation of probiotic living cells: From laboratory scale to industrial applications, Journal of Food Engineering, 104(4), 467-483.
  15. Gaiani, C., Boyanova, P., Hussain, R., Murrieta Pazos, I., Karam, M.C., Burgain, J. & Scher, J. (2011). Morphological descriptors and colour as a tool to better understand rehydration properties of dairy powders, International Dairy Journal, 21(7), 462-469.
  16. Gaiani, C., Mullet, M., Arab-Tehrany, E., Jacquot, M., Perroud, C., Renard, A. & Scher, J. (2011). Milk proteins differentiation and competitive adsorption during spray-drying, Food Hydrocolloids, 25(5), 983-990.
  17. Hussain, R., Gaiani, C., Aberkane, L., Ghanbaja, J. & Scher, J. (2011). Multiscale Characterization of Casein Micelles Under NaCl Range Conditions, Food Biophysics, 6(4), 1-9.
  18. Hussain, R., Gaiani, C., Aberkane, L. & Scher, J. (2011). Characterization of high-milk-protein powders upon rehydration under various salt concentrations, Journal of Dairy Science, 94(1), 14-23.
  19. Hussain, R., Gaiani, C. & Scher, J. (2011c). Revealing casein micelle dispersion under various ranges of NaCl: Evolution of particles size and structure, Proceedings of World Academy of Science, Engineering and Technology, 73, 972-976.
  20. Maherani, B., Arab-Tehrany, E., Mozafari, M. R., Gaiani, C. & Linder, M. (2011). Liposomes: A review of manufacturing techniques and targeting strategies, Current Nanoscience, 7(3), 436-452.
  21. Meziani, S., Janiewski, J., Gaiani, C., Ioannou, I., Muller, J.M., Ghoul, M. & Desobry, S. (2011). Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet dough, Journal of Food Engineering, 107(3-4), 358-365.
  22. Murrieta-Pazos, I., Gaiani, C., Galet, L., Cuq, B., Desobry, S. & Scher, J. (2011). Comparative study of particle structure evolution during water sorption: Skim and whole milk powders, Colloids and Surfaces B: Biointerfaces, 87(1), 1-10.
  23. Saad, M., Gaiani, C., Mullet, M., Scher, J. & Cuq, B. (2011). X-ray photoelectron spectroscopy for wheat powders: Measurement of surface chemical composition, Journal of Agricultural and Food Chemistry, 59(5), 1527-1540.
  24. Murrieta-Pazos, I., Gaiani, C., Galet, L. & Scher, J. (2012). Composition gradient from surface to core in dairy powders: Agglomeration effect, Food Hydrocolloids, 26(1), 149-158.
  25. Murrieta-Pazos, I., Gaiani, C., Galet, L., Calvet, R., Cuq, B. & Scher, J. (2012). Food powders : surface and form characterization revisited, Journal of Food Engineering, 112(1-2), 1-21.
  26. Karam, M.C., Gaiani, C., Barbar, R., Hosni, C. & Scher, J. (2012). Effect of dairy powder rehydration state on gel formation during yogurt process, Journal of Dairy Research, 79, 280-286.
  27. Jacquet, T., Cailliez-Grimal, C., Borges, F., Gaiani, C., Francius, G., Duval, J.F., Waldvogel, Y. & Revol-Junelles, A.M. (2012). Surface properties of bacteria sensitive and resistant to the class IIa carnobacteriocin Cbn BM1, Journal of Applied Microbiology, 112(2), 372-382.
  28. Hussain, R., Gaiani, C., Ghanbaja J. & Scher J. (2012). Morphological characterization of salt induced whey protein aggregated species, Milchwissenschaft, 67(4).
  29. Aberkane, L., Jasniewski, J., Gaiani, C., Hussain, R., Scher, J. & Sanchez, C. (2012). Structuration mechanism of β-lactoglobulin- Acacia gum assemblies in presence of quercetin, Food Hydrocolloids, 29(1), 9-20.
  30. Hussain, R., Gaiani, C., Shukat, R., Karam, M.C. & Scher, J. (2012). Multiscale Characterization of Whey Protein Isolates under High NaCl Environments, Milchwissenschaft, 67(3), 270-274.
  31. Burgain, J., Gaiani, C., Jeandel, C., Cailliez-Grimal, C., Revol, A.M. & Scher, J. (2012). Lactose Maldigestion: clinical presentation and treatment, Cahiers de Nutrition et de Diététique, 141, 1-9.
  32. Himeda, M., Njintang Y.N., Nguimbou, R.M., Gaiani, C., Scher, J., Facho, B. & Mbofung, C.M.F. (2012). Physicochemical, rheological and thermal properties of taro (Colocassia esculenta) starch harvested at different maturity stages, International Journal of Biosciences, 2(3), 14-27.
  33. Arab-Tehrany, E., Jacquot, M., Gaiani, C., Imran, M., Desobry, S. & Linder, M. (2012). Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids, Trends in Food Science & Technology, 25(1), 24-33.
  34. Nguimbou, R.M., Njintang, N.Y., Makhlouf, H., Gaiani, C., Scher, J. & Mbofung, C.M.F. (2012). Effect of Cross-Section Differences and Drying Temperature on the Physicochemical, Functional and Antioxidant Properties of Giant Taro Flour, Food Bioprocess and Technology, 6, 1809–1819.
  35. Himeda, M., Njintang, Y. N., Gaiani, C., Nguimbou, R.M., Scher, J., Facho, B. & Mbofung, C.M.F. (2012). Physicochemical and thermal properties of taro (Colocasia esculenta sp) powders as affected by state of maturity and drying method, Journal of Food Science and Technology, 1-9.
  36. Hussain, R., Gaiani, C., Jeandel, C., Ghanbaja, J. & Scher, J. (2012). Combined Effect of Heat Treatment and Ionic Strength on the Functionality of Whey Proteins, Journal of Dairy Science, 95(11) 6260-6273.
  37. Hussain, R., Gaiani, C. & Scher, J. (2012). From high milk protein powders to the rehydrated dispersions in variable ionic environments: A Review, Journal of Food Engineering, 113(3) 486-503.
  38. Burgain, J., Gaiani, C., Jeandel, C., Cailliez-Grimal, C., Revol, A-M. & Scher, J. (2012). Lactose Maldigestion: clinical presentation and treatment, Cahiers de Nutrition et de Diététique, 141, 1-9.
  39. Nguimbou, R.M., Njintang, N.Y., Makhlouf, H., Gaiani, C., Scher, J. & Mbofung, C.M.F. (2013). Effect of Cross-Section Differences and Drying Temperature on the Physicochemical, Functional and Antioxidant Properties of Giant Taro Flour, Food Bioprocess and Technology, 6, 1909-1819.
  40. Rosa, N.N., Barron, C., Gaiani, C., Dufour, C. & Micard, V. (2013). Ultra fine grinding increases the antioxidant capacity of wheat bran, Journal of Cereal Science, 57(1) 84-90.
  41. Burgain, J., Gaiani, C., Francius, G., Revol-Junelles, A.M., Cailliez-Grimal, C., Lebeer, S., Tytgat, H.L.P., Vanderleyden, J. & Scher, J. (2013). In vitro interactions between probiotic bacteria and milk proteins probed by atomic force microscopy, Colloids and Surfaces: B. Biointerfaces, 104(1), 153-162.
  42. Chebil, L., Bouroukba, M., Gaiani, C., Charbonnel, C., Khaldi, M., Engasser, J.M. & Ghoul, M. (2013). Elucidation of the kinetic behavior of quercetin, isoquercitrin and rutin solubility by physicochemical and thermodynamic investigations, Industrial & Engineering Chemistry Research, 52(4), 1464-1470.
  43. Burgain, J., Gaiani, C., Cailliez-Grimal, C., Jeandel, C. & Scher, J. (2013). Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey proteins ratio on bacterial survival during digestion, Innovative Food Science & Emerging Technologies, 19, 233-242.
  44. Afzal, M.I., Gonzalez Ariceaga, C. C., Lhomme, E., Kamel Ali, N., Payot, S., Burgain, J., Gaiani, C., Borges, F., Revol-Junelles, A-M., Delaunay, S. & Cailliez-Grimal, C. (2013). Characterization of Carnobacterium maltaromaticum LMA 28 for its positive technological role in soft cheese making, Food Microbiology, 36(2), 2223-230.
  45. Murrieta-Pazos, I., Galet, L., Rolland, C., Scher, J. & Gaiani, C. (2013). Interest of Energy Dispersive X-ray technique to characterize the surface composition of milk powder particles, Colloids and Surfaces B: Biointerfaces, 111, 242-251.
  46. Karam, M-C., Gaiani, C., Hosri, C., Burgain, J. & Scher, J. (2013) Effect of dairy powders fortification on yogurt textural and sensorial properties: a review, Journal of Dairy research, 80(4), 400-409.
  47. Murrieta Pazos, I., Scher, J., Gaiani, C. & Galet, L. (2014). Evolution of particle structure during water sorption observed on different size fractions of durum wheat semolina, Powder Technology, 255, 66-73.
  48. Panyoo, E.A., Njintang, N.Y., Hussain, R., Gaiani, C., Scher, J., & Mbofung, C.M.F. (2014). Physicochemical and Rheological Properties of Taro (Colocasia esculenta) Flour Affected by Cormels Weight and Method of Peeling, Food and Bioprocess Technology, 7, 1354-1363.
  49. Panyoo, E.A., Njintang, N.Y., Hussain, R., Gaiani, C., Scher, J., & Mbofung, C.M.F. (2014) Optimization of variables for aqueous extraction of gum from Grewia mollis shrub powder, Journal of Polymer, 926850.
  50. Haddarah, A., Bassal, A., Ismail, A., Gaiani, C., Ioannou, I., Charbonnel, C., Hamieh, T. & Ghoul, M. (2014). The structural characteristics and rheological properties of Lebanese Locust Bean Gum, Journal of Food Engineering, 120(1) 204-214.
  51. Burgain, J., Scher J., Lebeer, S., Vanderleyden, J., Cailliez-Grimal, C., Corgneau, M., Francius, G. & Gaiani, C. (2014). Significance of bacterial surface molecules interactions with milk proteins to enhance microencapsulation of Lactobacillus rhamnosus GG, Food Hydrocolloids, 41, 60-70.
  52. Ben Aziz, I., Scher, J., Sahli, A., Bornaz, S. & Gaiani, C. (2014) Dynamic method to characterize rehydration of powdered cocoa beverage: Influence of sugar nature, quantity and size, Powder Technology, 264, 184-189.
  53. Nikolova, Y., Petit, J., Sanders, C., Gianfrancesco, A., Desbenoit, N., Frache, G., Scher, J. & Gaiani, C. (2014). Is it possible to modulate the structure of skim milk particle through drying process and parameters? Journal of Food Engineering, 142, 179-189.
  54. Burgain, J., Scher J., Lebeer, S., Vanderleyden, J., Borges, F., Revol, A.M., Cailliez-Grimal, C., Corgneau, M., Francius, G. & Gaiani, C. (2014). Lactic Acid Bacteria in dairy food: surface characterization and interactions with food matrix components, Advances in Colloid and Interface Science, 213, 21-35.
  55. Ndangui, C.D., Petit, P., Gaiani, C., Nzikou, J.M. & Scher, J. (2014). Impact of Thermal and Chemical Pretreatments on Physicochemical, Rheological, and Functional Properties of Sweet Potato (Ipomea batatas Lam) Flour, Food and Bioprocess Technology, 1-11.
  56. Gaiani, C., Burgain, J. & Scher, J. (2014). Comment améliorer l’encapsulation de bactéries lactiques via l’étude de leurs interactions, Bioencapsulation Innovations, Avril 2014.
  57. Burgain, J., Scher, J., Guerin, J. & Gaiani, C. (2015). Micro encapsulation de bactéries probiotiques dans des matrices laitières : Etude des mécanismes de formation par une approche multi-échelle. Industries Alimentaires et Agricoles (IAA), Numéro 03/042015, 38-43.
  58. Burgain, J., Scher, J., Petit, J., El Zein, R., Francius, G. & Gaiani, C. (2015). L’AFM, un outil pour mieux comprendre les modifications de surface des poudres laitières, Récents Progrès en Génie des Procédés, Numéro 107.
  59. Nikolova, Y., Petit, J., Sanders, C., Gianfrancesco, A., Scher, J. & Gaiani, C. (2015). Toward a better determination of dairy powders surface composition through XPS matrices development, Colloids and Surfaces B: Biointerfaces, 125, 12-20.
  60. Nikolova, Y., Petit, J., Sanders, C., Gianfrancesco, A., Scher, J., & Gaiani, C. (2015). Impact of spray-drying process parameters on dairy powder surface composition and properties, Drying Technology, 1654-1661.
  61. Burgain, J., Scher J., Lebeer, S., Vanderleyden, J., Guerin, J., Corgneau, M., Francius, G. & Gaiani, C. (2015). Impacts of pH-mediated EPS structure on probiotic bacterial pili-whey proteins interactions, Colloids and Surfaces, B Biointerfaces, 134, 332-338.
  62. Karam, M-C., Gaiani, C., Hosri, C., Hussain, R. & Scher, J. (2016). Textural Properties of Acid Milk Gels: Effects of Dairy Protein Powder Rehydration State, Journal of Food Processing and Preservation, 40(3) 414–421.
  63. Corgneau, M., Scher, J., Ritié-Pertusa, L., Le, D.T.L., Petit, J., Nikolova, Y., Banon, S. & Gaiani, C. (2016). Recent advances on lactose intolerance: tolerance thresholds and currently available answers, Critical Reviews in Food Science and Nutrition, 57(15):3344-3356.
  64. Jacquot, C., Petit, J., Michaux, F., Chávez Montes, E., Dupas, J., Girard, V., Gianfrancesco, A., Scher, J. & Gaiani, C. (2016). Cocoa powder surface composition during aging: A focus on fat. Powder Technology, 292, 195-202.
  65. Kosasih, L., Bhandari, B., Prakash, S., Bansal, N. & Gaiani, C. (2016). Physical and functional properties of whole milk powders prepared from concentrate partially acidified with CO2 at two temperatures, International Dairy Journal, 56, 4-12.
  66. Salameh, C., Scher, J., Petit, J., Gaiani, C., Hosri, C. & Banon, S. (2016). Physico-chemical and rheological properties of Lebanese kishk powder, a dried fermented milk-cereal mixture, Powder Technology, 292, 307–313.
  67. Guerin, J., Bacharouche, J., Burgain, J., Lebeer, S., Francius, G., Borges, F., Scher, J. & Gaiani, C. (2016). Pili of Lactobacillus rhamnosus GG mediate interaction with β-lactoglobulin, Food Hydrocolloids, 58, 35-41.
  68. Kosasih, L., Bhandari, B., Prakash, S., Bansal, N. & Gaiani, C. (2016). Effect of whole milk concentrate carbonation on functional, physicochemical and structural properties of the resultant spray dried powder during storage, Journal of Food Engineering, 179, 68-77.
  69. Burgain, J., Scher, J., Petit, J., Francius, G. & Gaiani, C. (2016). Links between particle surface hardening and rehydration impairment during micellar casein powder storage, Food Hydrocolloids, 61, 277-285.
  70. Nawaz, M., Gaiani, C., Fukai, S. & Bhandari, B. (2016). X-ray photoelectron spectroscopic analysis of rice kernels and flours: Measurement of surface chemical composition, Food Chemistry, 212, 349–357.
  71. Guerin, J., Petit, J., Burgain, J., Borges, F., Bhandari, B., Perroud, C., Desobry, S., Scher, J. & Gaiani, C. (2017). L. rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices, Journal of Food Engineering, 193, 10-19.
  72. Corgneau, M., Scher, J., Ritié-Pertusa, L., Le, D.T.L., Petit, J., Nikolova, Y., Banon, S. & Gaiani, C. (2017). Recent advances on lactose intolerance: tolerance thresholds and currently available answers, Critical Reviews in Food Science and Nutrition, 57(15), 3344-3356.
  73. Karam, M.C., Hosri, C., Hussain, R., Gaiani, C. & Scher, J. (2017), Effect of whey powder rehydration and dry-denaturation state on acid milk gels characteristics, Journal of Food Processing and Preservation, 41(5), 13200.
  74. Gnagne, E.H., Petit, J., Gaiani, C., Scher, J. & Amani, G.N. (2017). Characterisation of flow properties of foutou and foufou flours, staple foods in West Africa, using the FT4 powder rheometer, Journal of Food Measurement and Characterisation, 11(3), 1128-1136.
  75. Nasser, S., Jeantet, R., De-Sa-Peixoto, P., Ronse, G., Nuns, N., Pourpoint, F., Burgain, J., Gaiani, C., Hedoux, A. & Delaplace, G. (2017). Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics, Journal of Food Engineering, 206, 57-66.
  76. Guerin, J., Burgain, J., Borges, F., Bhandari, B., Desobry, S., Scher, J. & Gaiani, C. (2017). Use of imaging techniques to identify efficient controlled release systems of Lactobacillus rhamnosus GG during in vitro digestion, Food and Function, 8(4), 1587-1598.
  77. Petit, J., Michaux, F., Jacquot, C., Montes, E.C., Dupas, J., Girard, V., Gianfrancesco, A., Scher, J. & Gaiani, C. (2017). Storage-induced caking of cocoa powder, Journal of Food Engineering, 199, 42-53.
  78. Burgain J., Petit, J., Scher, J., Rasch, R., Bhandari, B. & Gaiani, C. (2017). Surface chemistry and microscopy of food powders, Progress in Surface Science, 92(4), 409-429.
  79. Petit, J., Burgain, J., Gaiani, C. & Scher, J. (2017). Aptitude à l’écoulement des poudres alimentaires : impact des propriétés physicochimiques des particules, Industries Alimentaires et Agricoles (IAA), Numéro 201711122630/nov-déc.
  80. Burgain, J., Petit, J., Scher, J. & Gaiani, C. (2017). La microscopie à force atomique : un outil pour caractériser la surface des poudres, Industries Alimentaires et Agricoles (IAA), Numéro 201711123135/nov-déc.
  81. Corgneau, M., Scher, J., Ritié-Pertusa, L., Petit, J. & Gaiani, C. (2018). Développement de formulations diététiques adaptées aux intolérants au lactose, Industries Alimentaires et Agricoles (IAA), mars/avril.
  82. Soukoulis, C., Gaiani, C., & Hoffmann, L. (2018). Plant seed mucilage as emerging biopolymer in food industry applications, Current Opinion in Food Science, 22, 28-42.
  83. Tchicaillat-Landou, M., Petit, J., Gaiani, C., Miabangan, E.S., Kimbonguil, A., Nzikou, J-M., Scher, J. & Matos, L. (2018). Ethnobotanical study of medicinal plants used by traditional healers for the treatment of oxidative stress-related diseases in the Congo Basin, Journal of Herbal Medicine, 13, 76-90.
  84. Gomand, F., Borges, F., Salim, D., Burgain, J., Guerin, J. & Gaiani, C. (2018). High-throughput screening approach to evaluate the adhesive properties of bacteria to milk biomolecules, Food Hydrocolloids, 84, 537-544.
  85. Guerin, J., Burgain, J., Francius, G., El-Kirat Chatel, S., Beaussart, A., Scher, J. & Gaiani, C. (2018). Adhesion of Lactobacillus rhamnosus GG surfaces biomolecules to milk proteins, Food Hydrocolloids, 82, 296-303.
  86. Guerin, J., Soligot, C., Burgain, J., Huguet, M., Francius, G., El-Kirat Chatel, S., Gomand, F., Lebeer S., Le Roux, Y., Borges, F., Scher, J. & Gaiani, C. (2018). Adhesive interactions between milk fat globule membrane and Lactobacillus rhamnosus GG inhibit bacterial attachment to Caco-2 TC7 intestinal cell, Colloids Surfaces B Biointerfaces, 167, 44-53.
  87. Ndouyang, C.J., Kaptso, G., Nguimbou, R.M., Scher, J., Gaiani, C. & Facho, B. (2018). Relationship between Secondary Metabolites, Antiradical Activities, and Colour Characteristics of Cochlospermum Tinctorium A. Rich. (Bixaceae) Root, Ghana Journal of Science, 59, 79-92.
  88. Corgneau, M., Gaiani, C., Petit, J., Nikolova, Y., Banon, S., Ritié‐Pertusa, L., Lam Le, D.T., & Scher, J. (2019). Digestibility of common native starches with reference to starch granule size, shape and surface features towards guidelines for starch‐containing food products, International Journal of Food Science & Technology, 54(6), 2132-2140.
  89. Tsevdou, M., Aprea, E., Betta, E., Khomenko, I., Molitor, D., Biasioli, F., Gaiani, C., Gasperi, F., Taoukis, P. & Soukoulis, C. (2019). Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins, Food and Bioprocess Technology, 12 (4), 665-680.
  90. Soukoulis, C., Cambier, S., Serchi, T., Tsevdou, M., Gaiani, C., Ferrer, P., Taoukis, P.S. & Hoffmann, L. (2019). Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage, Food Hydrocolloids, 89, 542-553.
  91. Guerin, J., Burgain, J., Gomand, F., Scher, J. & Gaiani, C. (2019). Milk fat globule membrane glycoproteins: Valuable ingredients for lactic acid bacteria encapsulation? Critical reviews in food science and nutrition, 59 (4), 639-651.
  92. Gomand, F., Borges, F., Guerin, J., El-Kirat-Chatel, S., Francius, G., Dumas, D., Burgain, J. & Gaiani, C. (2019). Adhesive Interactions Between Lactic Acid Bacteria and β-Lactoglobulin: Specificity and Impact on Bacterial Location in Whey Protein Isolate, Frontiers in Microbiology, 12, 712-725.
  93. Corgneau, M., Gaiani, C., Petit, J., Nikolova, Y., Banon, S., Ritié‐Pertusa, L., Lam Le, D.T. & Scher, J. (2019). Nutritional quality evaluation of commercial protein supplements, International Journal of Food Science and Technology, 54(8), 2586-2594.
  94. Gomand, F., Borges, F., Burgain, J., Guerin, J., Revol-Junelles, AM. & Gaiani, C. (2019). Food matrix design for effective lactic acid bacteria delivery, Annual review of food science and technology, 10, 285-310.
  95. Soukoulis, C., Cambier, S., Serchi, T., Tsevdou, M., Gaiani, C., Ferrer, P., Taoukis, P.S. & Hoffmann, L. (2019). Rheological and structural characterisation of whey protein acid gels co-structured with chia (Salvia hispanica L.) or flax seed (Linum usitatissimum L.) mucilage, Food Hydrocolloids, 89: 542-553.
  96. Tsevdou, M., Aprea, E., Betta, E., Khomenko, I., Molitor, D., Biasioli, F., Gaiani, C., Gasperi, F., Taoukis, P. & Soukoulis, C. (2019). Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and skins, Food and Bioprocess Technology, 12: 665-680.
  97. Enferad, S., Petit, J., Gaiani, C., Falk, V., Burgain, J., Kiesgen De Richter, S. & Jenny, M. (2020). Effect of particle size and formulation on powder rheology, Particulate Science and Technology, 1-9.
  98. Dos Santos Morais, R., El-Kirat-Chatel, S., Burgain, J., Simard, B., Barrau, S., Paris, C., Borges, F. & Gaiani, C. (2020). A fast, efficient and easy to implement method to purify bacterial pili from Lacticaseibacillus rhamnosus GG based on multimodal chromatography, Frontiers in Microbiology, 11.
  99. Felfoul, I., Burgain, J., Perroud, C., Gaiani, C., Scher, J., Attia, H. & Petit, J. (2020). Impact of spray-drying conditions on physicochemical properties and rehydration ability of skim dromedary and cow’s milk powders, Drying Technology, 1–13.
  100. Fournaise, T., Burgain, J., Perroud, C., Scher, J., Gaiani, C. & Petit, J. (2020). Impact of formulation on reconstitution and flowability of spray-dried milk powders, Powder Technology, 372: 107-116.
  101. Gomand, F., Mitchell, W.H., Burgain, J., Petit, J., Borges, F., Spagnolie, S.E. & Gaiani, C. (2020). Shaving and breaking bacterial chains with a viscous flow, Soft Matter, 16:  9273-9291.
  102. Hellebois, T., Soukoulis, C., Xu, X., Hausman, J.F., Shaplov, A., Taoukis, P. & Gaiani, C. (2020). Structure conformational and rheological characterisation of alfalfa seed (Medicago sativa L.) galactomannan, Carbohydrate Polymers, 117394.
  103. Irie, K.R., Petit, J., Gnagne, E.H., Kouadio, O.K., Gaiani, C., Scher, J. & Amani, G.N. (2020). Effect of particle size on flow behaviour and physical properties of semi‐ripe plantain (AA B Musa spp) powders, International Journal of Food Science and Technology, 56(1): 205-214.
  104. Ramia, N., Mangavel, C., Gaiani, C., Muller-Gueudin, A., Taha, S., Revol-Junelles, A.M. & Borges, F. (2020). Nested structure of intraspecific competition network in Carnobacterium maltaromaticum, Scientific Reports, 10(1): 1-9.
  105. Zouari, A., Schuck, P., Gaucheron, F., Triki, M., Delaplace, G., Gaiani, C., Lopez, C., Attia, A. & Ayadi, M. (2020). Microstructure and chemical composition of camel and cow milk powders’ surface, LWT-Food Science and Technology, 117: 108693.
  106. Zouari, A., Briard-Bion, V., Gaucheron, F., Schuck, P., Gaiani, G., Triki, M., Attia, M. & Ali Ayadi, M. (2020). Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein’s powders, Food Chemistry, 333: 127514.
  107. Beaussart, A., Retourney, C., Quiles, F., Dos Santos Morais, R., Gaiani, C., Fierobe, H.P. & El-Kirat-Chatel, S. (2021). Supported lysozyme for improved antimicrobial surface protection, Journal of Colloids and Interface Science, 582:764–772.
  108. Dos Santos Morais, R., Louvet, N., Borges, F., Dumas, D., Cvetkovska Ben Mohamed, L., Barrau, S., Scher, J., Gaiani, C. & Burgain, J. (2021). Impact of Lacticaseibacillus rhamnosus GG on the Emulsion Stability of Raw Milk, Foods, 10(5):991.
  109. Enferad, S., Pillitteri, S., Lumay, G., Gaiani, C., Kiesgen De Richter, S., Marck, M., Umbetov, S., Vandewalle, N. & Jenny, M. (2021). Powder flow behavior governed by the surface properties of glass beads, Powder Technology, 388, 425-433.
  110. Felfoul, I., Burgain, J., Perroud, C., Gaiani, C., Scher, J., Attia, H. & Petit, J. (2021). Impact of spray-drying conditions on flow properties of skim dromedary and cow’s milk powders using the FT4 powder rheometer, Journal of Food Processing and Preservation, 45(6).
  111. Fournaise, T., Petit, J. & Gaiani, C. (2021). Main powder physicochemical characteristics influencing their reconstitution behavior, Powder Technology, 383:65–73.
  112. Gaiani, C., Omar, R., El-Kirat-Chatel, S., Cvetkovska, L., Alexander, M., Ray, C., Burgain, J. & Francius, G. (2021). Atomic force microscopy nanoscale analysis: Impact of storage conditions on surface properties of whey protein powders, Food Hydrocolloids, 118:106801.
  113. Hellebois, T., Gaiani, C., Planchon, S., Renaut, J. & Soukoulis, C. (2021). Impact of heat treatment on the acid induced gelation of brewers’ spent grain protein isolate, Food Hydrocolloids, 113:106531.
  114. Hellebois, T., Gaiani, C. & Soukoulis C. (2021). Freeze− Thaw induced structuration of whey protein− Alfalfa (Medicago sativa L.) galactomannan binary systems, Food Hydrocolloids, 125, 107389.
  115. Hellebois, T., Fortuin, J. Xu, X., Shaplov, A.S., Gaiani, C. & Soukoulis, C. (2021). Structure conformation, physicochemical and rheological properties of flaxseed gums extracted under alkaline and acidic conditions, International Journal of Biological Macromolecules, 192, 1217-1230.
  116. Hellebois, T., Gaiani, C., Fortuin, J., Shaplov, A.S. and Soukoulis, C. (2021). Cryotropic gel-forming capacity of alfalfa (Medicago sativa L.) and fenugreek (Trigonella foenum graecum) seed galactomannans, Carbohydrate Polymers, 267, 118190.
  117. Hellebois, T., Gaiani, C., Paris, C., Planchon, S., Renaut, J. & Soukoulis, C. (2021). Data on in-vitro digestibility of acid gels prepared from brewers’spent grain protein isolates, Data in brief, 37, 107160.
  118. Ho, T.M., Ton, T.T., Gaiani, C., Bhandari, B. & Bansal, N. (2021). Food Chemistry Changes in surface chemical composition relating to rehydration properties of spray-dried camel milk powder during accelerated storage, Food Chemistry, 361:130136.
  119. Irie, K.R., Petit, J., Gnagne, E.H., Kouadio, O.K., Gaiani, C., Scher, J. & N’Guessan G.A. (2021). Effect of particle size on flow behaviour and physical properties of semi-ripe plantain (AAB Musa spp) powders, International Journal of Food Science and Technology, 56(1), 205-214.
  120. Zhao, J., Bhandari, B., Gaiani, C. & Prakash, S. (2021). Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents, Current Research in Food Science, 4, 577-587.
  121. Kiesgen De Richter, S., Gaudel, N., Gaiani, C., Pascot, A., Ferrari, M. & Jenny, M. (2021). Swelling of couscous grains under saturated conditions, Journal of Food Engineering, 319, 110910.
  122. Gaudel, N., Gaiani, C., Harshe, Y.N., Kammerhofer, J., Pouzot, M., Desobry, S. & Burgain, J. (2021). Reconstitution of fruit powders: A process–structure–function approach, Journal of Food Engineering, 315, 110800.
  123. Badin, R. Burgain, J., Desobry, S., Bhandari, B., Prakash, S. & Gaiani, C. (2022). Probing maltodextrins surface properties by atomic force microscopy: Interplay of glass transition and reconstitution properties, Food Hydrocolloids, 132, 107853.
  124. Hellebois, T., Gaiani, C., Cambier, S., Noo, A. & Soukoulis, C. (2022). Exploration of the co-structuring and stabilising role of flaxseed gum in whey protein isolate based cryo-hydrogels, Carbohydrate Polymers, 289, 119424.
  125. Hellebois, T., Gaiani, C. & Soukoulis, C. (2022). Impact of alfalfa (Medicago sativa L.) galactomannan on the microstructural and physicochemical changes of milk proteins under static in-vitro digestion conditions, Food Chemistry, 14, 100330.
  126. Fournaise, T., Gaiani, C. & Petit, J. (2022). Descriptive modelling of food powders reconstitution kinetics followed by laser granulometry, Chemical Engineering Science, 252, 117440.
  127. Zhao, J., Bhandari, B., Gaiani, C. & Prakash, S. (2022). Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment, Current Research in Food Science, 5, 653-664.
  128. Felfoul, I., Bouazizi, A., Burgain, J., Perroud, C., Gaiani, C., Scher, J., Attia, H. & Petit, J. (2022). Enzymatic coagulation of raw and reconstituted skim dromedary and cows’ milk powders: kinetics, rheological and morphological properties, International Dairy Journal, 137, 105509.
  129. Hellebois T., Fortuin J., Gaiani C. & Soukoulis C. (2022). Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk Proteins, Foods, 11(24):4096.
  130. Mallick, A., Quilès, F., Francius, G., Burgain, J., Gaiani, C., Scher, J., Amara, S., Lemaitre, C., Marchal, P. & Halem, A. (2022). An easy and robust method of preparation of capsules for delivering probiotic bacteria by a 3D bioprinting, Food Hydrocolloids for Health, 2, 100088.
  131. Jayaprakash, P., Maudhuit, A., Gaiani, C. & Desobry, S. (2022). Encapsulation of bioactive compounds using competitive emerging techniques: Electrospraying, nano spray drying, and electrostatic spray drying, Journal of Food Engineering, 339, 111260.
  132. Badin, R., Burgain, J., Desobry, S., Bhandari, B., Prakach, S. & Gaiani, C. (2022). Effets de la transition vitreuse sur les propriétés de surface des poudres suivis par Microscopie à Force Atomique, Industries Alimentaires et Agricoles, sept - oct, 45-49.
  133. Paul, A., Gaiani, C., Cvetkovska, L., Paris, C., Alexander, M., Ray, C., Francius, G., EL-Kirat-Chatel, S. & Burgain, J. (2022). Deciphering the impact of whey protein powder storage on protein state and powder stability, Journal of Food Engineering, 326, 111050.
  134. Paul, A., Martin, F., Simard, B., Scher, J., Gaiani, C., le Floch-Fouere, C., Jeantet, R. & Burgain, J. (2023). Deciphering the segregation of proteins in high-protein dairy powders after spray-drying, Journal of Dairy Science, 106(2), 843-851.
  135. Hellebois, T., Canuel, R., Addiego, F., Audinot, J.N., Gaiani, C., Shaplov, A.S., & Soukoulis, C. (2023). Milk protein-based cryogel monoliths as novel encapsulants of probiotic bacteria. Part I: Microstructural, physicochemical, and mechanical characterisation, Food Hydrocolloids, 140, 108641.
  136. Badin, R., Gaiani, C., Desobry, S., Prakash, S., Bhandari, B., Burgain, J. (2023). Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy, Food Hydrocolloids,145,109081.
  137. Gaudel, N., M'Be, U., Kiesgen de Richter, S., Fournaise, T., Burgain, J., Jenny, M., Petit, J. & Gaiani, C. (2023). Effect of stirring speed and particle size on couscous powder reconstitution, Powder Technology, 430, 119026.
  138. M’be C.U., Scher J., Gaiani C., Amani N.G. & Burgain J. (2023). Impact of Processing and Physicochemical Parameter on Hibiscus sabdariffa Calyxes Biomolecules and Antioxidant Activity: From Powder Production to Reconstitution, Foods, 12(16), 2984.
  139. Zhao, J., Bhandari, B., Gaiani, C. & Prakash, S. Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer, Food Structure, 36, 100322.
  140. Vickovic, D., Czaja, T.P., Gaiani, C., Pedersen, S.J., Ahrné, L. & Hougaard, A.B. (2023). The effect of feed formulation on surface composition of powders and wall deposition during spray drying of acidified dairy products, Powder Technology, 418, 118297.
  141. Burgain, J., Francius, G., Cvetkovska, S., Paris, C., Alexander, M., Ray, C., El-Kirat-Chatel, S. & Gaiani, C. (2023). Impact of relative humidity and temperature oscillations mimicking authentic storage during shipping on whey proteins powders properties, Food Structure, 37, 100326.
  142. Jayaprakash, P., Gaiani, C., Edorh, J.M., Beaupeux, E., Maudhuit, A. & Desobry, S. (2023). Impact of matrices composition and processes on β-galactosidase encapsulation, Journal of Food Engineering, 353, 111547.
  143. Jayaprakash P., Gaiani C., Edorh J.M., Borges F., Beaupeux E., Maudhuit A. & Desobry S. (2023). Comparison of Electrostatic Spray Drying, Spray Drying, and Freeze Drying for Lacticaseibacillus rhamnosus GG Dehydration, Foods, 12(16):3117.
  144. Hellebois, T., Addiego, F., Gaiani, C., Shaplov, A.S. & Soukoulis, C. (2024). Unravelling the functionality of anionic and non-ionic plant seed gums on milk protein cryogels conveying Lacticaseibacillus rhamnosus GG, Carbohydrate Polymers, 323, 121376.
  145. Hellebois, T., Canuel, R., Leclercq, C., Gaiani, C. & Soukoulis, C. (2024). Milk protein-based cryogel monoliths as novel encapsulants of probiotic bacteria. Part II: Lacticaseibacillus rhamnosus GG storage stability and bioactivity under in vitro digestion, Food Hydrocolloids,146, 109173.

Chapters in Edited Books (13)

  1. Jacquot, M., Michel, D., Gaiani, C., Arab-Tehrany, E. & Hardy, J. (2011). II - Relation odeurs/couleurs, compréhension et application pour le design d’emballage, dans La couleur des aliments: de la théorie à la pratique de Muriel Jacquot, Philippe Fagot, Andrée Voilley. Éditions Tec & Doc – Lavoisier Collection Sciences et techniques agroalimentaires, 512 pages.
  2. Gaiani, C., Burgain, J. & Scher J. (2012). Chapter 17 – Surface composition of food powders, in Handbook of Food Powders: Processes and Properties from Bhesh Bhandari, Nidhi Bansal, Min Zhang, Pierre Schuck. Woodhead Publishing, in press.
  3. Cuq, B., Gaiani, C., Turchiuli, C., Galet, L., Scher, J., Jeantet, R., Mandato, S., Petit, J., Murrieta-Pazos, I., Barkouti, A., Schuck, P., Rondet, E., Delalonde, M., Dumoulin, E., Delaplace, G. & Ruiz, T. (2012). Advances in food powder agglomeration engineering, in Hanbook of Advances in Food and Nutrition Research, Springer Publishing, New York, 69, 41-103.
  4. Gaiani, C., Burgain, J., & Scher J. (2013). Chapter 17 – Surface composition of food powders, in Handbook of Food Powders: Processes and Properties from Bhesh Bhandari, Nidhi Bansal, Min Zhang, Pierre Schuck, Woodhead Publishing.
  5. Gaiani, C., Burgain, J., Corgneau, M. & Scher J. (2015). Chapter 32 – Encapsulation of probiotics in milk protein microcapsules, in Microencapsulation and Microspheres for Food Applications from Leonard Sagis, Elsevier.
  6. Burgain, J., Scher, J. & Gaiani, C. (2016). Microencapsulation de bactéries probiotiques, in Techniques de l’ingénieur, F3800 v1.
  7. Dos Santos Morais, R., Gaiani, C., Borges, F. & Burgain, J. (2019). Microbe-matrix interactions in dairy products, in Encyclopedia of Dairy Sciences, 3rd Edition.
  8. Roos, Y.H., Afrassiabian, Z., Saleh, K., Famelart, M.H., Audebert, A., Gulzar, M., Croguennec, T., Burgain, J., Fournaise, T., Gaiani, C., Scher, J., Petit, J., Martins, E., Rodrigues, R.C., Schuck, P., Tuler Perrone, I., Gonçalves Machado, S. & Fernandes de Carvalho, A. (2020). Powder properties and influencing factors, edited by Taylor and Francis, in Drying in the Dairy Industry : From Established Technologies to Advanced Innovations, CRC Press
  9. Burgain, J., Fournaise, T., Gaiani, C., Scher, J. & Petit, J. (2020). Chapter 3.4. Physical properties of dairy powders in relation with their flowability and rehydration capacity, in Drying in the Dairy Industry: From Established Technologies to Advanced Innovations, CRC Press.
  10. El-Kirat-Chatel, S., Burgain, J., Gaiani, C. & Francius, G., (2023). Chapter 2 - Atomic force microscopy: from theory to application in food science (pp15-43), in Fundamentals and Application of Atomic Force Microscopy for Food Research from Y. Hongshun, J. Zhong and C. Gaiani, Elsevier.
  11. Badin, R., Burgain, J. & Gaiani, C. (2023). Chapter 8 - Application of atomic force microscopy for food powders and contact materials (pp233-262), in Fundamentals and Application of Atomic Force Microscopy for Food Research from Y. Hongshun, J. Zhong and C. Gaiani, Elsevier.
  12. Hongshun, Y., Zhong J. & Gaiani, C. (2023). Chapter 1 - An introduction, in Fundamentals and Application of Atomic Force Microscopy for Food Research from Y. Hongshun, J. Zhong and C. Gaiani, Elsevier.
  13. Burgain, J., Gaiani, C., Scher, J., Piva, F., Romond, M.B. (2023). Encapsulation des bactéries lactiques in Mise en oeuvre des procédés enzymatiques et des bactéries lactiques dans les industries agro-alimentaires, ISTE éditions.

Lectures in international conferences (49)

  1. Simmons, L.D., Sutton, K.H. & Gaiani, C. (2002). The role of low molecular weight protein fractions in attaining enhanced bakery performance, 52nd Annual RACI Conference, 5-15 Sept., Christchurch, New Zealand.
  2. Gaiani, C., Schuck, P., Banon, S., Scher, J. & Hardy, J. (2004). Use of viscosity profiles to characterize the rehydration of dairy powders, 2nd International Symposium on Spray Drying of Milk Products, 19 Sept.- 2 Oct., Cork, Ireland.
  3. Gaiani, C., Banon, S., Scher, J. & Hardy, J. (2005). Micellar casein powder rehydration: effect of adding lactose and ultrafiltrate on water transfer, 1st Dairy Science and Technology Week, 28 Feb. - 3 March, Cambridge, England.
  4. Schuck, P., Mejean, S., Dolivet, A., Banon, S., Gaiani, C., Scher, J., & Jeantet, R. (2006). Water transfer during rehydration of micellar casein powders, IDF World Dairy Summit, 18-23 Oct., Shangaï, China.
  5. Gaiani, C., Schuck, P., Scher, J., Ehrhardt, J.J., Desobry, S. & Banon, S. (2007). Surface characterization of dairy powders in relation with rehydration, 3rd International Symposium on Spray Drying of Milk Products, 26-28 Feb., San Francisco, USA.
  6. Schuck, P., Gaiani, C., Scher, J., Ehrhardt, J.J., Arab-Tehrany, E., Jacquot, M. & Banon, S. (2008). Surface modification of micellar casein powder during storage, Food Powders Research Workshop, 26-27 Feb., Beijing, China.
  7. Jacquot, M., Akhtar, M., Arab Tehrany, E., Gaiani, C., Linder, M. & Desobry, S. (2009). Role of Colored Bio-Polymer Films against Photo-Oxidation of Salmon Oil, 8th World Congress of Chemical Engineering, 23-27 Aug., Montréal, Canada.
  8. Arab Tehrany, E., Gaiani, C., Jacquot, M., Al-Sayed, M. & Linder, M. (2009). Edible Coating for Potato French Fries, 8th World Congress of Chemical Engineering, 23-27 Aug., Montréal, Canada.
  9. Saad, M., Gaiani, C., Scher, J. & Cuq, B. (2009). Application of XPS on the characterization of surface chemical composition of wheat flour, European Young Cereal Scientists and Technologists Workshop, 2- 5 May, Viterbo, Italia.
  10. Gaiani, C., Mullet, M., Arab Tehrany, E., Jacquot, M. & Scher, J. (2010). Spray drying temperature: a possible way to control dairy powder surface composition, IDF-Symposium on Microstructure of Dairy Products, 9-11 June, Tromso, Norway. 
  11. Arab Tehrany, E., Arkoun, M., Gaiani, C., Linder, M. & Jacquot, M. (2010). Transfer of labeled phosphatidylcholine by fluorescent probes from chitosan film to food simulant, Institute of Food Technologists, 17-21 July, Chicago, USA.
  12. Gaiani, C., Murrieta Pazos, I., Hussain, R., Boyanova, P., Burgain, J. & Scher, J. (2011). Relationship between milk powders morphology and its rehydratation properties, 5th International Granulation Workshop, 20-22 June, Lausanne, Switzerland.
  13. Hussain, R., Gaiani, C. & Scher, J. (2011). Revealing Casein Micelle Dispersion under Various Ranges of NaCl: Evolution of Particles Size and Structure, International Conference on Agricultural, Biosystems, Biotechnology and Biological Engineering, 25-27 Jan., Dubaï, Emirates.
  14. Burgain, J., Gaiani, C., Taube, K., Jeandel, C., Cailliez-Grimal, C., Ghoul, M. & Scher, J. (2011). Evaluation of milk protein matrices to protect probiotic cells in simulated gastric fluids, XIX International Conference on Bioencapsulation, 5-8 Oct., Amboise, France.
  15. Hussain, R., Gaiani, C. & Scher, J. (2011). Influence of ionic strength on the size, structure and morphology of casein micelles during rehydration, International Conference on Emerging Issues in Food Safety, 14-16 Nov., Faisalabad, Pakistan.
  16. Hussain, R., Gaiani, C. & Scher, J. (2012). Elucidation/formation and physicochemical characterization of whey protein isolates aggregates, 11th International Hydrocolloids Conference, Biofunctionality and Technofunctionality of Hydrocolloids, 14-18 May, Purdue University, Indiana, USA.
  17. Karam, M.C., Gaiani, C., Barbar, R., Hosni, C. & Scher, J. (2012). Influence of powder rehydration state on gel formation and stability during yogurt process, 5th International Symposium on Spray Drying of Milk Products, 19-21 June, St Malo, France.
  18. Burgain, J., Gaiani, C., Francius, G., Jeandel, C. & Scher, J. (2012). Probing in vitro interactions between probiotic bacteria and milk proteins using Atomic Force Microscopy, 5th International Symposium on Spray Drying of Milk Products, 19-21 June, St Malo, France.
  19. Schuck, P., Gaiani, C., Delaplace, G., Scher, J. & Jeantet, R. (2012). How to follow  the rehydration of micellar casein powder online in industrial conditions: a pre-study, IDF World Dairy Summit, 4-8 Nov., Cape Town, South Africa.
  20. Murrieta-Pazos, I., Rolland, C., Galet, L., Gaiani, C. & Scher, J. (2012). Development of a methodology to determine the gradient distribution of lactose, fat and proteins in milk powder particles, 5th International Symposium on Spray Drying of Milk Products, 19-21 June, St Malo, France.
  21. Gaiani, C., Burgain, J. & Scher, J. (2013). Interactions between bacteria and milk proteins: Influence on encapsulation efficiency, 6th International Granulation Workshop, 26-28 June, Sheffield, England.
  22. Panyoo Akdowa, E., Njintang, N., Gaiani, C., Scher, J. & Mbofung, C.M.F. (2013). Production de pain à base d’une farine composée de blé-taro au Cameroun: Etude technique et économique, 1st International Conference in African Food and Nutrition Research, 4-6 June, Yamoussoukro, Cote d’ivoire.
  23. Burgain, J., Scher, J., Francius, G. & Gaiani, C. (2014). Interactions between probiotic bacteria and dairy proteins probed by AFM: Influence on bacterial location within the matrix, 5th IDF symposium on science and technology of fermented milk, 3-7 March, Melbourne, Australia.
  24. Nikolova, Y., Petit, J., Gianfrancesco, A., Sanders, C., Scher, J. & Gaiani, C. (2014). Impact of spray-drying process parameters on dairy powders surface composition and properties, 19th International Drying Symposium, 24-27 Aug., Lyon, France.
  25. Jacquot, C., Petit, J., Michaux, F., Chávez Montez, E., Girard, V., Dupas, J., Scher, J. & Gaiani, C. (2015) Multi-scale study of cocoa powder ageing: relating fat behaviour to bulk properties, 12th International Congress on Engineering and Food (ICEF12), Quebec, Canada.
  26. Burgain, J., Scher, J., Francius, G. & Gaiani, C. (2016). Casein powder rehydration decrease during storage is linked to a stiffer particle surface, ISOPOW XIII, 26-28 June, Lausanne, Switzerland.
  27. Burgain, J., Scher, J., Francius, G. & Gaiani, C. (2016). Casein powder rehydration decrease during storage is linked to a stiffer particle surface, ISOPOW XIII, 26-28 June, Lausanne, Switzerland.
  28. Guerin, J., Scher, J., Petit, J. & Gaiani, C. (2016). A new method for probiotic encapsulation in dairy matrices allowing rehydration or suspension of the powder depending on water temperature, ISOPOW XIII, 26-28 June, Lausanne, Switzerland.
  29. Burgain, J., Scher, J., Petit, J. & Gaiani, C. (2016). The evolution of hydrophobic adhesion is related to Maillard reaction compounds production during dairy powder aging, NANOinBIO 2016: Advances for life & Materials Science, 31th May – 5 June, Le Gosier, Guadeloupe.
  30. Guerin, J., Scher, J., Petit, J. & Gaiani, C. (2016). Whey proteins a key for lactic acid bacteria encapsulation, NANOinBIO 2016: Advances for life & Materials Science, 31th May – 5 June, Le Gosier, Guadeloupe.
  31. Burgain, J., Scher, J. & Gaiani, C. (2016). Probing dairy powder surface modifications during storage by atomic force microscopy, NIZO Dairy Conference - Asia Pacific, 8-10 Nov., Singapore.
  32. Guerin, J., Scher, J. & Gaiani, C. (2016). Milk proteins and probiotic bacteria interactions monitored by atomic force microscopy, NIZO Dairy Conference - Asia Pacific, 8-10 Nov., Singapore.
  33. Burgain, J., Guerin, J., Soligot, C., Huguet, H., Francius, G., El-Kirat Chatel, S., Gomand, F., Lebeer, S., Le Roux, Y., Borges, F., Scher, J. & Gaiani, C. (2018). Adhesive interactions between milk glycoproteins and Lactobacillus rhamnosus GG impact bacterial attachment to intestinal cell, NANOinBIO 2018: Nanosicences for life & Materials Science, 6-12 May, Le Gosier, Guadeloupe.
  34. Gomand, F., Borges, F., Burgain, J., Guerin, J. & Gaiani, C. (2018). Screening adhesive interactions between lactic acid bacteria (LAB) & dairy components for designing functional food matrices, 3rd Food Structure and Functionality Forum Symposium & 3rd IDF Symposium on Microstructure of Dairy Products, 3-6 June, Montréal, Canada.
  35. Enferad, S., Gaiani, C., Petit, J., Burgain, J., Falk, V., Marchal, P., Antony, S., Kiesger, S & Jenny, S. (2018). Influence of surface treatment on powder flow properties, ChoPS : 9th International Conference on Conveying and Handling of Particulate Solids, 10 – 14 Sept., London, England.
  36. Zouari, A., Schuck, P., Gaucheron, F., Gaiani, C., Delaplace, G., Attia, H. & Ayadi, M. (2018). Physical characterization of spray dried whole dromedary milk powder: A multi-factorial investigation in relation to its storage proprieties, 21st International Drying Symposium, 11-14 Sept., Valencia, Spain.
  37. Desobry, S., Burgain, J., Gaiani, C. & Schuck, P. (2018). Role of water in food powders: process/product interactions, 255th ACS meeting Food, Energy & Water, 18-22 March, New Orleans, Louisiane, USA.
  38. Enferad, S., Gaiani, C., Petit, J., Burgain, J., Falk, V., Kiesgen de Richter, S. & Jenny, M. (2019). Influence of air humidity on flowability of various formulated powders, Powders and Granular Materials Challenges and Future Trends, 6-7 June, Montpellier, France.
  39. Enferad, S., Gaiani, C., Petit, J., Burgain, J., Falk, V., Kiesgen de Richter, S. & Jenny, M. (2019). Influence of surface treatment and size on powder flow properties, POWTECH 2019, 9-11 April, Nuremberg, Germany.
  40. Enferad, S., Gaiani, C., Petit, J., Burgain, J., Falk, V., Kiesgen de Richter, S. & Jenny M. (2019). Powders surface formulation effect on powder rheological behaviors, 12th European Congress of Chemical Engineering, 15-19 Sept., Florence, Italy.
  41. Enferad, S., Gaiani, C., Petit, J., Burgain, J., Falk, V., Kiesgen de Richter, S. & Jenny, M. (2019). Powders surface formulation effect on powder rheological behaviors, 24ème Congrès Français de Mécanique, 26 – 30 Aug., Brest, France.
  42. Fournaise, T., Burgain, J., Perroud, C., Scher, J., Gaiani, C. & Petit, J. (2019). Impact of formulation on the reconstitution properties of spray-dried dairy powders, 9th International Granulation Workshop, 26-28 June, Lausanne, Switzerland.
  43. Gomand, F., Gaiani, C., Borges, F., Mitchell, W. & Spagnolie, S.E. (2019). Shaving the bacteria with the viscous fluid, Fluid and Elasticity, 24-26 June, Malaga, Spain.
  44. Guerin, J., Petit, J., Burgain, J., Borges, F., Bhandari, B., Desobry, S., Scher, J. & Gaiani, C. (2019). Spray-drying encapsulation of lactic acid bacteria: control of milk enzymatic clotting to produce powders having a temperature-dependent solubility, 9th International Granulation Workshop, 26 – 28 June, Lausanne, Switzerland.
  45. Gomand, F., Spagnolie, S.E., Borges, F., Burgain, J., Petit, J. & Gaiani, C. (2019). The impact of shear stress on the adhesive abilities and the physical state of bacterial chains: a theoretical and experimental study, International Scientific Conference on Probiotics, Prebiotics : Gut microbiota and Health, 17-20 June, Prague, Czech Republic.
  46. Burgain, J., Norwood, E.A., Nasser, S., Jeantet, R., Delaplace, G., Gaucheron, F., Gaiani, C. & Scher, J. (2019). Impact of storage conditions on functional properties of high protein dairy powders, ISOPOW XIV, 29-31 Aug., Dijon, France.
  47. Baka, Z., Godier, C., Mallick, A., Gribova, V., Quilès, F., Francius, G., Burgain, J., Gaiani, C., Scher, J., Gaffet, E. & Alem, H. (2022). 3D bio-printing of living systems for food industries and medical applications, NanoInBio 2022, 30 May - 5 June, Le Gosier, Guadeloupe, France.
  48. Burgain, J., Badin, R., Desobry, S., Scher, J. & Gaiani, C. (2023). Bringing knowledge in the technofunctionality of fruit and vegetables powders using a multiscale approach, International Congress on Engineering and Food (ICEF14), 20-23 June, Nantes, France.
  49. Badin, R., Gaiani, C., Desobry, S., Bhandari, B., Prakash S. & Burgain, J. (2023). In situ study of maltodextrins particle surface properties by environmental Atomic Force Microscopy, International Congress on Engineering and Food (ICEF14), 20-23 June, Nantes, France.

Invited lectures (17)

  1. Scher, J., Schuck, P. & Gaiani, C. (2010). The current trends related to research and milk industries in France and the European Union, Europel, 14-15 Oct., La Roche sur Foron, France.
  2. Burgain, J., Gaiani, C., Taube, K., Jeandel, C., Cailliez-Grimal, C., Linder, M. & Scher, J. (2011). “In situ” digestion of microparticles containing probiotic bacteria, FIL international Summit, 15-19 Oct., Parme, Italie.
  3. Gaiani, C. (2012). Encapsulation of probiotic living cells: From laboratory scale to industrial applications, Innovative ingredients, Danish Technological Institute, 7th March, Taastrup, Denmark.
  4. Gaiani, C., Jeandel, C., Karam, M.C., Panyoo, E. & Scher, J. (2012). Rhéologie et microencapsulation de bactéries probiotiques, Malvern Symposium, 24 May, Strasbourg, France.
  5. Gaiani, C. (2014), Round Table: Formulating to optimize ingredient activity: protective technologies, 9th International Taste Nutrition Health Congress, 3-4 April, Dijon, France.
  6. Gaiani, C. (2014), Interaction between milk proteins and probiotics: a way to improve encapsulation efficiency, Société Scientifique d'Hygiène Alimentaire, 5 Nov., Paris, France.
  7. Gaiani, C. Food powders : formulation, structuration and functional properties, Séminaire de l’école Doctorale RP2E, 13 Feb., Nancy, France.
  8. Gaiani, C. (2019). Dairy powder functional properties during storage, Dairy Research Conference, 27 March, Billund, Denmark.
  9. Gaiani, C. (2019). A multi-scale study of powder reconstitution phenomena, 41st IFPRI Annual General Meeting, 23 – 27 June, Burlington, United States.
  10. Gaiani, C., Burgain, J., Bhandari, B., Petit, J. & Scher, J. (2019). Spray-drying as an encapsulation process to protect lactic acid bacteria in enzyme pre-treated dairy protein matrix, ICEF13 International Congress on Engineering and Food, 23-26 Sept., 2019, Melbourne, Australia.
  11. Borges, F., Gaiani, C., Burgain, J., Petit, J., Scher, J., Mangavel, C. & Revol-Junelles, A.M. (2019). Compétition et adhésion chez les bactéries lactiques, Club des Bactéries Lactiques, 12-14 June, Caen, France.
  12. Gaiani, C. (2019). Dairy powder functional properties during storage, Dairy Research Conference, 27 March, Billund, Denmark.
  13. Gaiani, C. (2021). Crossing the bridge between powder properties and processes: drying, transport and storage, 12th Nizo Dairy Conference – Innovation in Dairy Ingredients, NIZO, 5-7 Oct., Nettherland.
  14. Gaiani, C. (2021). Crossing the bridge between powder properties and processes: drying, transport and storage, International Conference on Food Technology, Nutrition, and Sustainable Agriculture, University of Sumatra, 29-30 Sept., Indonesia.
  15. Gaiani, C. (2022). How does the delivery matrix of probiotics and prebiotics influence their function in the GI tract ?, ISAPP Annual Meeting, Barcelona, 15-17 June, Spain.
  16. Gaiani, C. (2022). Session 2 - Pushing the envelope - new techniques & approaches, 5th Food Structure and functionality symposium, 18-21 Sept., Cork, Ireland.
  17. Gaiani, C. (2023). How does processes and delivery matrices of lactic acid bacteria influence their function in the GI tract ? Société Scientifique d'Hygiène Alimentaire, 19 Sept., Paris, France.

Patents and Know-how registered (3)

  1. Burgain, J., Gaiani, C., Jeandel, C., Scher, J. & Ghoul, M. (2014). Procédé d'encapsulation de molécules bioactives dans des matrices laitières et microparticules obtenues (EP2807932A1).
  2. PowderReg project financed from FEDER funds (Université de Lorraine – PI from LEMTA, Sarre, Liège, Luxembourg and Kaiserslautern). I was member of the project and holder of a work package (total 6 million euros). The main objective of the project consisted of the installation of experimental equipment (demonstrator) and the development of digital tools for the benefit of Universities and industries in the Greater Region present in the powder sector. The demonstrator, located on the University of Lorraine site, make it possible to characterize different processes for supplying, transporting and shaping powders with various formulations.
  3. Burgain, J., Gaiani, C., Reboul, P., Kriznik, A. & Paul, A. (2021 FR- 2022 WO). Elimination of lactosylated proteins from milk protein concentrates (FR2112358A).