Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Cécile Le Floch-Fouéré"'
Autor:
Jeehyun Lee, François Martin, Emeline Goussé, Anne Dolivet, Françoise Boissel, Arnaud Paul, Jennifer Burgain, Gaëlle Tanguy, Romain Jeantet, Cécile Le Floch-Fouéré
Publikováno v:
Foods, Vol 12, Iss 17, p 3192 (2023)
The purpose of this study was to improve understanding of the structural and functional property changes that milk-protein concentrates undergo during production, particularly how the manufacturing route (heat treatment position and intensity), stand
Externí odkaz:
https://doaj.org/article/df60205a12cd42b2a827f511cb842ca8
Autor:
Ming Yu, Cécile Le Floch-Fouéré, Jeehyun Lee, Françoise Boissel, Romain Jeantet, Luca Lanotte
Publikováno v:
Foods, Vol 11, Iss 4, p 562 (2022)
Dairy powders are mainly produced by droplet spray drying, an articulated process that enables the manufacture of high added-value goods with a long shelf life and well-preserved functional properties. Despite the recent advances, a full understandin
Externí odkaz:
https://doaj.org/article/081bbc704696493da51cf1ba08362941
Autor:
Amélie Deglaire, Jeehyun Lee, Luca Lanotte, Thomas Croguennec, Cécile Le Floch-Fouéré, Romain Jeantet, Nadia Berkova, Frédérique Pédrono, Yves Le Loir, Didier Dupont, Geneviève Gésan-Guiziou, Sergine Even
Publikováno v:
Trends in Food Science & Technology. 137:109-123
Autor:
François Martin, Jeehyun Lee, Luisa Azevedo-Scudeller, Arnaud Paul, Guillaume Delaplace, Jennifer Burgain, Florence Rousseau, Gaëlle Tanguy, Marie-Hélène Famelart, Romain Jeantet, Cécile Le Floch-Fouéré
Publikováno v:
Food Research International
Food Research International, 2022, 162, pp.112030. ⟨10.1016/j.foodres.2022.112030⟩
Food Research International, 2022, 162, pp.112030. ⟨10.1016/j.foodres.2022.112030⟩
International audience; Dairy ingredients with highly concentrated protein contents are high added value products with expanding market. The manufacture of such ingredients includes a succession of unit operations of which heat treatment is a key ste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::072e277b96e6674fc8429dc098b21170
https://hal.inrae.fr/hal-03865060
https://hal.inrae.fr/hal-03865060
Autor:
Cécile Le Floch-Fouéré, Gaëlle Tanguy, Eoin G. Murphy, Maheshchandra H. Patil, Romain Jeantet
Publikováno v:
Journal of Food Engineering
Journal of Food Engineering, Elsevier, 2022, 317, pp.110865. ⟨10.1016/j.jfoodeng.2021.110865⟩
Journal of Food Engineering, Elsevier, 2022, 317, pp.110865. ⟨10.1016/j.jfoodeng.2021.110865⟩
International audience; Breakthrough energy savings were recently projected by a spray-dryer free dairy powder manufacturing process based on superconcentration and granulation. The extent of superconcentration and the recirculation rate of powder fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c17c5cf9fed1aed8c78c5ff621e33c8
https://hal.inrae.fr/hal-03436044/file/1-s2.0-S0260877421003915-main.pdf
https://hal.inrae.fr/hal-03436044/file/1-s2.0-S0260877421003915-main.pdf
Autor:
Gaëlle Tanguy, Cécile Le Floch-Fouéré, Romain Jeantet, Eoin G. Murphy, Maheshchandra H. Patil
Publikováno v:
Innovative Food Science and Emerging Technologies
Innovative Food Science and Emerging Technologies, Elsevier, 2021, 74, pp.102798. ⟨10.1016/j.ifset.2021.102798⟩
Innovative Food Science and Emerging Technologies, Elsevier, 2021, 74, pp.102798. ⟨10.1016/j.ifset.2021.102798⟩
International audience; An innovative approach based on superconcentration and granulation was investigated to manufacture dairy ingredients at lab-scale. A wet mass characterization technique, which measured agitator current consumption, was develop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9e1c7c3fe3373a4a50fdde22b14eb94
https://hal.inrae.fr/hal-03404247
https://hal.inrae.fr/hal-03404247
Autor:
Ítalo Tuler Perrone, Érica Felipe Maurício, Eric Beaucher, Antônio Fernandes de Carvalho, Anne Dolivet, Cécile Le Floch-Fouéré, Gaëlle Tanguy
Publikováno v:
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2021, 151, pp.112193. ⟨10.1016/j.lwt.2021.112193⟩
LWT-Food Science and Technology, Elsevier, 2021, 151, pp.112193. ⟨10.1016/j.lwt.2021.112193⟩
International audience; Vacuum concentration is an intermediary step in the dairy powder production and an essential step in the process scheme for the production of sweetened concentrated milk, a product widely popular and produced in Brazil. As any
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4b4e2e11ce91efecfb3a42c90580de7
https://hal.inrae.fr/hal-03317987/file/1-s2.0-S0023643821013463-main.pdf
https://hal.inrae.fr/hal-03317987/file/1-s2.0-S0023643821013463-main.pdf
Autor:
Stéphane Pezennec, Maryvonne Pasco, Coralie Pasquier, Gilles Paboeuf, Cécile Le Floch-Fouéré, Benjamin Dollet, Valérie Lechevalier, B. Cabane, Lay-Theng Lee, Antoine Bouchoux, Sylvie Beaufils
Publikováno v:
Langmuir
Langmuir, American Chemical Society, 2021, ⟨10.1021/acs.langmuir.1c01591⟩
Langmuir, 2021, 37 (42), pp.12278-12289. ⟨10.1021/acs.langmuir.1c01591⟩
Langmuir, American Chemical Society, 2021, ⟨10.1021/acs.langmuir.1c01591⟩
Langmuir, 2021, 37 (42), pp.12278-12289. ⟨10.1021/acs.langmuir.1c01591⟩
International audience; The formation of dense protein interfacial layers at afree air−water interface is known to result from both diffusion andadvection. Furthermore, protein interactions in concentrated phasesare strongly dependent on their over
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1276239aec0a1ffb19b8f7d3fb621773
https://hal.inrae.fr/hal-03375385/file/la-2021-01591b_Manuscript.pdf
https://hal.inrae.fr/hal-03375385/file/la-2021-01591b_Manuscript.pdf
Autor:
Xiao Dong Chen, Françoise Boissel, Ludovic Pauchard, Nan Fu, Cécile Le Floch-Fouéré, Ming Yu, Romain Jeantet, Luca Lanotte, Arnaud Saint-Jalmes
Publikováno v:
ECIS-2021 European Colloids and Interface Science
ECIS-2021 European Colloids and Interface Science, Sep 2021, Athenes, Greece
Colloids and Surfaces A: Physicochemical and Engineering Aspects
Colloids and Surfaces A: Physicochemical and Engineering Aspects, Elsevier, 2021, 620, pp.126560. ⟨10.1016/j.colsurfa.2021.126560⟩
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2021, 620, pp.126560. ⟨10.1016/j.colsurfa.2021.126560⟩
ECIS-2021 European Colloids and Interface Science, Sep 2021, Athenes, Greece
Colloids and Surfaces A: Physicochemical and Engineering Aspects
Colloids and Surfaces A: Physicochemical and Engineering Aspects, Elsevier, 2021, 620, pp.126560. ⟨10.1016/j.colsurfa.2021.126560⟩
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2021, 620, pp.126560. ⟨10.1016/j.colsurfa.2021.126560⟩
International audience; The evaporation of a colloidal dispersion is characterized by solute accumulation at the air-liquid interface, leading to the gradual formation of a gelled skin. The development of this layer, from preliminary colloid deposit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c8700bece2cae362300a6ecf252af31
https://hal.science/hal-03375789
https://hal.science/hal-03375789
Autor:
Ming yu, Cécile Le Floch-Fouéré, Francoise Boissel, Pauchard, L., arnaud saint-jalmes, Romain Jeantet, Luca Lanotte
Publikováno v:
Deuxième journée scientifique rennaise construction/déconstruction de l'aliment
Deuxième journée scientifique rennaise construction/déconstruction de l'aliment, Pôle alimentation AGROCAMPUS OUEST, Jul 2021, Rennes, France
HAL
12th NIZO Dairy Conference 2021-Innovations in dairy ingredients
12th NIZO Dairy Conference 2021-Innovations in dairy ingredients, René Floris (Conference Chair), NIZO Food Research Fred van de Velde, NIZO Food Research John Giezen, NIZO Food Research Lizzy Birnie, Elsevier, Oct 2021, online, France
Deuxième journée scientifique rennaise construction/déconstruction de l'aliment, Pôle alimentation AGROCAMPUS OUEST, Jul 2021, Rennes, France
HAL
12th NIZO Dairy Conference 2021-Innovations in dairy ingredients
12th NIZO Dairy Conference 2021-Innovations in dairy ingredients, René Floris (Conference Chair), NIZO Food Research Fred van de Velde, NIZO Food Research John Giezen, NIZO Food Research Lizzy Birnie, Elsevier, Oct 2021, online, France
International audience; The production of dairy powders has significantly increased in the last decade and, currently,it represents a fundamental portion of the dairy industry market.Controlling and improving powder nutritional properties has become
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c5fba2defaecbe3be1156c2c4ab8307b
https://hal.inrae.fr/hal-03284257
https://hal.inrae.fr/hal-03284257