C. Le Floch-Fouéré

发表

Drying colloidal systems: Laboratory models for a wide range of applications

L. Pauchard, M. Saboungi, Xiao Dong Chen, 2018, The European Physical Journal E.

Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams.

S. Pezennec, V. Lechevalier, A. Saint-Jalmes, 2019, Journal of colloid and interface science.

How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach

S. Pezennec, V. Lechevalier, A. Saint-Jalmes, 2019, Journal of Food Engineering.

Influence of the drying step in the steam-jet granulation process of dairy powders

B. Cuq, R. Jeantet, P. Schuck, 2018, Journal of Food Engineering.

To What Extent Do Whey and Casein Micelle Proteins Influence the Morphology and Properties of the Resulting Powder?

R. Jeantet, P. Schuck, C. Le Floch-Fouéré, 2014 .

Drying-induced mechanisms of skin formation in mixtures of high protein dairy powders

R. Jeantet, P. Schuck, Luca Lanotte, 2018, Colloids and Surfaces A: Physicochemical and Engineering Aspects.

The solute mechanical properties impact on the drying of dairy and model colloidal systems.

L. Pauchard, R. Jeantet, Luca Lanotte, 2019, Soft matter.

Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments

Jeehyun Lee, R. Jeantet, Luca Lanotte, 2022, Foods.

Skin layer stratification in drying droplets of dairy colloids

L. Pauchard, Xiao Dong Chen, R. Jeantet, 2021, Colloids and Surfaces A: Physicochemical and Engineering Aspects.

Structural markers of the evolution of whey protein isolate powder during aging and effects on foaming properties.

V. Briard-Bion, R. Jeantet, P. Schuck, 2016, Journal of dairy science.

Protein Transport upon Advection at the Air/Water Interface: When Charge Matters.

B. Cabane, B. Dollet, S. Pezennec, 2021, Langmuir : the ACS journal of surfaces and colloids.

Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly.

P. Menut, S. Pezennec, Adeline Boire, 2019, Annual review of food science and technology.

Heat treatment of milk protein concentrates affects enzymatic coagulation properties.

Jeehyun Lee, F. Rousseau, R. Jeantet, 2022, Food research international.

Steam-jet agglomeration of skim milk powders: Influence of process parameters

B. Cuq, R. Jeantet, P. Schuck, 2017, Drying Technology.

Shape, shell, and vacuole formation during the drying of a single concentrated whey protein droplet.

H. Tabuteau, R. Jeantet, P. Schuck, 2013, Langmuir : the ACS journal of surfaces and colloids.

Moderate conformational impact of citrate on ovotransferrin considerably increases its capacity to self-assemble at the interface.

A. Renault, S. Pezennec, M. Pasco, 2015, Journal of colloid and interface science.

Unexpected differences in the behavior of ovotransferrin at the air-water interface at pH 6.5 and 8.0.

A. Renault, S. Pezennec, M. Pézolet, 2011, Journal of colloid and interface science.

Changes in Functional Properties of Milk Protein Powders: Effects of Vacuum Concentration and Drying

R. Jeantet, P. Schuck, C. Le Floch-Fouéré, 2013 .

Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: consequences on solubility.

V. Santé-Lhoutellier, G. Delaplace, A. Giuliani, 2018, Journal of the science of food and agriculture.

Deciphering the segregation of proteins in high-protein dairy powders after spray-drying.

J. Scher, R. Jeantet, C. Gaiani, 2022, Journal of dairy science.

Towards more biomimetic and sustainable infant formula: challenges and future opportunities

Y. Le Loir, D. Dupont, A. Deglaire, 2023, Trends in Food Science & Technology.

Osmotic pressures of lysozyme solutions from gas-like to crystal states.

B. Cabane, Mikael Lund, S. Pezennec, 2016, Physical chemistry chemical physics : PCCP.

Characterization of the superconcentration and granulation steps of a disruptive spray-drying free process for the manufacture of dairy powders

Eoin G. Murphy, R. Jeantet, G. Tanguy, 2021, Journal of Food Engineering.

Drying colloidal systems: Laboratory models for a wide range of applications

L. Pauchard, M. Saboungi, M. Meireles, 2018, The European Physical Journal E.

Flow process and heating conditions modulate the characteristics of whey protein aggregates.

R. Jeantet, G. Delaplace, Yingying Gu, 2020, Journal of Food Engineering.