Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Yannick Fallourd"'
Autor:
Céline Sadek, Yannick Fallourd, Nicolas Pradeau, Romain Jeantet, Pierre Schuck, Cécile Le Floch-Fouéré
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2016, 52, pp.161-166. ⟨10.1016/j.foodhyd.2015.06.016⟩
Food Hydrocolloids, Elsevier, 2016, 52, pp.161-166. ⟨10.1016/j.foodhyd.2015.06.016⟩
The drying process for dairy products is based on rapid removal of water, quickly concentrating milk components to finally form dry particles. The change in concentration may have a considerable effect on the product structure and influence the final
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25299fc2a78817d5ea9fc1fb011e1e72
https://hal.archives-ouvertes.fr/hal-01454517
https://hal.archives-ouvertes.fr/hal-01454517
Autor:
Cécile Le Floch-Fouéré, Romain Jeantet, Pierre Schuck, Nicolas Pradeau, Céline Sadek, Yannick Fallourd
Publikováno v:
Dairy Science & Technology
Dairy Science & Technology, EDP sciences/Springer, 2015, ⟨10.1007/s13594-014-0186-1⟩
Dairy Science & Technology, EDP sciences/Springer, 2015, 95 (6), ⟨10.1007/s13594-014-0186-1⟩
Dairy Science and Technology 6 (95), 771-794. (2015)
Dairy Science & Technology, EDP sciences/Springer, 2015, ⟨10.1007/s13594-014-0186-1⟩
Dairy Science & Technology, EDP sciences/Springer, 2015, 95 (6), ⟨10.1007/s13594-014-0186-1⟩
Dairy Science and Technology 6 (95), 771-794. (2015)
Drying usually results in various types of particle morphology that influence the properties and the functionality of powders. Understanding how the final shape of the particle is formed is therefore a key issue for industrial applications. However,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a570ec92bbe1dd240c34f82e57569516
https://hal.archives-ouvertes.fr/hal-01209717
https://hal.archives-ouvertes.fr/hal-01209717
Autor:
Yannick Fallourd, Ludovic Pauchard, Céline Sadek, Cécile Le Floch-Fouéré, Nicolas Pradeau, Pierre Schuck, Romain Jeantet
Publikováno v:
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2015, 48, pp.8-16. ⟨10.1016/j.foodhyd.2015.01.014⟩
Food Hydrocolloids, Elsevier, 2015, 48, pp.8-16. ⟨10.1016/j.foodhyd.2015.01.014⟩
The spray drying of milk proteins usually leads to dry particles of which the final shape can influences physical and functional properties of powders. The aim of this study was to understand the mechanisms of particle formation by considering the me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4901339139661f1542e976e64e0ac707
https://hal.archives-ouvertes.fr/hal-01123351
https://hal.archives-ouvertes.fr/hal-01123351
Autor:
Cécile Le Floch-Fouéré, Nicolas Pradeau, Pierre Schuck, Romain Jeantet, Huashan Li, Céline Sadek, Yannick Fallourd
Publikováno v:
Drying Technology
Drying Technology, Taylor & Francis, 2014, 32 (13), pp.1540-1551. ⟨10.1080/07373937.2014.915554⟩
Drying Technology, Taylor & Francis, 2014, 32 (13), pp.1540-1551. ⟨10.1080/07373937.2014.915554⟩
How the type of protein influences particle morphology remains a hot topic of debate.[br/]In this study we focused on the drying behavior of two major milk protein types; that is, whey protein and native micellar caseins. To improve understanding of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bdc9917dec1eedb683e5a62a7cbed42c
https://hal.archives-ouvertes.fr/hal-01209683
https://hal.archives-ouvertes.fr/hal-01209683
Autor:
Pierre Schuck, Nicolas Pradeau, Yannick Fallourd, Hervé Tabuteau, Cécile Le Floch-Fouéré, Romain Jeantet, Céline Sadek
Publikováno v:
Langmuir
Langmuir, American Chemical Society, 2013, pp 15606–15613, 29 (50), pp.15606-15613. ⟨10.1021/la404108v ⟩
Langmuir, American Chemical Society, 2013, pp 15606–15613, 29 (50), pp.15606-15613. ⟨10.1021/la404108v⟩
Langmuir, 2013, pp 15606–15613, 29 (50), pp.15606-15613. ⟨10.1021/la404108v⟩
pubs.acs.org/Langmuir
Langmuir, American Chemical Society, 2013, pp 15606–15613, 29 (50), pp.15606-15613. ⟨10.1021/la404108v ⟩
Langmuir, American Chemical Society, 2013, pp 15606–15613, 29 (50), pp.15606-15613. ⟨10.1021/la404108v⟩
Langmuir, 2013, pp 15606–15613, 29 (50), pp.15606-15613. ⟨10.1021/la404108v⟩
pubs.acs.org/Langmuir
International audience; The drying of milk concentrate droplets usually leads to specific particle morphology influencing their properties and their functionality. Understanding how the final shape of the particle is formed therefore represents a key
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07eddc6f409f6eafe62dc76a1ba813be
https://hal.archives-ouvertes.fr/hal-01150726
https://hal.archives-ouvertes.fr/hal-01150726