J. Floury

发表

First assessment of diffusion coefficients in model cheese by fluorescence recovery after photobleaching (FRAP).

F. Waharte, S. Lortal, J. Floury, 2011, Food chemistry.

Bioaccessibility of four calcium sources in different whey-based dairy matrices assessed by in vitro digestion.

D. Dupont, E. Hazart, J. Floury, 2018, Food chemistry.

The influence of cheese composition and microstructure on the diffusion of macromolecules: A study using Fluorescence Recovery After Photobleaching (FRAP).

A. Thierry, P. Schuck, J. Floury, 2016, Food chemistry.

Mapping the spatiotemporal distribution of acid and moisture in food structures during gastric juice diffusion using hyperspectral imaging.

M. M. Reis, R. Singh, D. Dupont, 2019, Journal of agricultural and food chemistry.

Pepsin diffusion in complex food matrices

F. Nau, J. Floury, E. Rakhshi, 2022, Journal of Food Engineering.

Food material properties as determining factors in nutrient release during human gastric digestion: a review

D. Dupont, A. Ye, F. Nau, 2020, Critical reviews in food science and nutrition.

Characterization of egg white gel microstructure and its relationship with pepsin diffusivity

R. Singh, D. Dupont, A. Ye, 2020, Food Hydrocolloids.

In-situ disintegration of egg white gels by pepsin and kinetics of nutrient release followed by time-lapse confocal microscopy

R. Singh, D. Dupont, A. Ye, 2020 .

Impact of the dairy product structure and protein nature on the proteolysis and amino acid bioaccessiblity during in vitro digestion

D. Dupont, E. Hazart, J. Floury, 2018, Food Hydrocolloids.

Exploring the breakdown of dairy protein gels during in vitro gastric digestion using time-lapse synchrotron deep-UV fluorescence microscopy.

E. Lutton, D. Dupont, M. Panouillé, 2018, Food chemistry.

Bacterial Colonies in Solid Media and Foods: A Review on Their Growth and Interactions with the Micro-Environment

A. Thierry, S. Lortal, J. Floury, 2015, Front. Microbiol..

Spatial Distribution of Bacterial Colonies in a Model Cheese

T. Brocklehurst, S. Lortal, J. Floury, 2010, Applied and Environmental Microbiology.

Nisin quantification by ELISA allows the modeling of its apparent diffusion coefficient in model cheeses.

S. Lortal, D. Dupont, J. Floury, 2011, Journal of agricultural and food chemistry.

Modelling Thermal Conductivity in Heterogeneous Media with the Finite Element Method

James K. Carson, Juliane Floury, J. Carson, 2008 .

Investigating casein gel structure during gastric digestion using ultra-small and small-angle neutron scattering.

J. Floury, C. Conn, A. Logan, 2021, Journal of colloid and interface science.

Diffusion behavior of dextrans in dairy systems of different microstructures

S. Lortal, J. Floury, J. V. Silva, 2015 .

Continuous raw skim milk processing by pulsed electric field at non-lethal temperature: effect on microbial inactivation and functional properties

R. Jeantet, J. Floury, M. Madec, 2006 .

Diffusion and partitioning of macromolecules in casein microgels: evidence for size-dependent attractive interactions in a dense protein system.

J. Floury, M. Madec, S. Huet, 2015, Langmuir : the ACS journal of surfaces and colloids.

Interfacial and (emulsion) gel rheology of hydrophobised whey proteins

D. Dupont, F. Rousseau, A. Madadlou, 2020 .

Degradation of methylcellulose during ultra-high pressure homogenisation

J. Floury, J. Legrand, M. Axelos, 2002 .

Liquid‐liquid extraction of aroma compounds with hollow fiber contactor

J. Floury, A. Baudot, H. Smorenburg, 2001 .

Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel properties.

S. Rutherfurd, D. Dupont, F. Nau, 2019, Food chemistry.

Effect of high pressure homogenisation on methylcellulose as food emulsifier

J. Floury, J. Legrand, M. Axelos, 2003 .

Physical disruption of gel particles on the macroscale does not affect the study of protein gel structure on the micro or nanoscale

J. Floury, C. Conn, A. Whitten, 2022, Colloid and Interface Science Communications.

Modeling the Coupled Mass Transfer Phenomena During Osmotic Dehydration of Fresh and Frozen Mango Tissues

A. Bail, J. Floury, Q. Pham, 2006 .

The efficacy of nisin can drastically vary when produced in situ in model cheeses.

S. Lortal, J. Floury, S. Jeanson, 2012, Food microbiology.

Effect of Ultra-high-pressure Homogenization on Structure and on Rheological Properties of Soy Protein-stabilized Emulsions

Juliane Floury, Anne Desrumaux, J. Legrand, 2002 .

Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions

Juliane Floury, Anne Desrumaux, J. Floury, 2000 .

Analysis of a new type of high pressure homogeniser. Part B. study of droplet break-up and recoalescence phenomena

Jack Legrand, Juliane Floury, Anne Desrumaux, 2004 .

Determination of the diffusion coefficients of small solutes in cheese: A review

S. Lortal, J. Floury, S. Jeanson, 2010 .

Development of an aqueous two-phase emulsion using hydrophobized whey proteins and erythritol

D. Dupont, F. Guyomarc'h, A. Madadlou, 2019, Food Hydrocolloids.

Analysis of a new type of high pressure homogeniser. A study of the flow pattern

Jérôme Bellettre, Jack Legrand, Juliane Floury, 2004 .

Structural Assessment and Catalytic Oxidation Activity of Hydrophobized Whey Proteins.

D. Dupont, A. Madadlou, J. Floury, 2018, Journal of agricultural and food chemistry.

Porosity of Lactococcus lactis subsp. lactis LD61 colonies immobilised in model cheese.

S. Lortal, J. Floury, M. Madec, 2013, International journal of food microbiology.

A three-dimensional numerical simulation of the osmotic dehydration of mango and effect of freezing on the mass transfer rates

A. Bail, J. Floury, Q. Pham, 2008 .

Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition

O. Rouaud, J. Floury, M. Famelart, 2009 .

Transport phenomena in a model cheese: the influence of the charge and shape of solutes on diffusion.

S. Lortal, J. Floury, J. V. Silva, 2013, Journal of dairy science.

Pepsin diffusion in dairy gels depends on casein concentration and microstructure.

D. Legland, D. Dupont, J. Floury, 2017, Food chemistry.

Characterization of the microstructure of dairy systems using automated image analysis

David Legland, Juliane Floury, Irina Kolotuev, 2015 .

In vitro digestion of complex foods: How microstructure influences food disintegration and micronutrient bioaccessibility.

C. Prioul, D. Dupont, F. Nau, 2020, Food research international.

Whey-based cheese provides more postprandial plasma leucine than casein-based cheese: A pig study.

D. Dupont, E. Hazart, J. Floury, 2019, Food chemistry.

Bolus quality and food comfortability of model cheeses for the elderly as influenced by their texture.

D. Dupont, G. Feron, C. Septier, 2018, Food research international.

INRA's research in industrial biotechnology: For food, chemicals, materials and fuels

Guy Della Valle, Hubert Chiron, Jean-Roch Mouret, 2017 .

Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions

Pierre-Sylvain Mirade, Tara Grauwet, Alain Kondjoyan, 2021, Trends in Food Science & Technology.

Lipase activity on milk fat globules in a mini-digester to simulate neonatal gastro-intestinal digestion using DISCO beamline

V. Vié, D. Dupont, A. Deglaire, 2018 .

Application of small angle scattering (SAS) in structural characterisation of casein and casein-based products during digestion.

J. Floury, C. Conn, A. Logan, 2023, Food research international.

Microgradients of pH Do Not Occur around Lactococcus Colonies in a Model Cheese

A. Thierry, S. Lortal, J. Floury, 2013, Applied and Environmental Microbiology.

Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure-texture relationships

C. Lopez, B. Camier, F. Rousseau, 2009 .

Pepsin activity as a function of pH and digestion time on caseins and egg white proteins in static in vitro conditions

J. Floury, S. Le Feunteun, Lea Salelles, 2021, Food & Function.

Encapsulation of β-lactoglobulin within calcium carbonate microparticles and subsequent in situ fabrication of protein microparticles

D. Dupont, A. Madadlou, J. Floury, 2018, Food Hydrocolloids.

Continuous processing of skim milk by a combination of pulsed electric fields and conventional heat treatments : does a synergetic effect on microbial inactivation exist?

R. Jeantet, J. Floury, N. Grosset, 2006 .

Relationship among oral health status, bolus formation and food comfortability during consumption of model cheeses in elderly.

D. Dupont, G. Feron, C. Septier, 2021, Food & function.

Flexibility and Charge of Solutes as Factors That Determine Their Diffusion in Casein Suspensions and Gels.

S. Lortal, J. Floury, J. V. Silva, 2015, Journal of agricultural and food chemistry.

Gastric devolution of transglutaminase-induced acid and rennet-induced casein gels using dynamic DIDGI® and static COST action INFOGEST protocols.

O. Ménard, J. Floury, E. Rakhshi, 2022, Food research international.