ar

alain riaublanc

CRHC Unité Biopolymères Interactions Assemblages
228
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Affiliation actuelle
  • Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA)
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Publications

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True ileal amino acid digestibility and digestible amino acid scores (DIAASs) of the cruciferin and napin fractions of rapeseed: Impact of processing

Romain Kapel , Celine Niquet-Léridon , Frédéric Tessier , Jean-Luc Mession , Caroline Buffière et al.
Food Chemistry, 2025, 474, pp.143161 (art. number). ⟨10.1016/j.foodchem.2025.143161⟩
Article dans une revue hal-04990785 v1
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Sorghum protein ingredients: Production, compositional variability and enhancement of aqueous dispersibility through homogenization

Thais Cristina Benatti Gallo , Valérie Beaumal , Bérénice Houinsou-Houssou , Michèle Viau , Lucie Ribourg-Birault et al.
Future Foods, 2024, 9, pp.100323. ⟨10.1016/j.fufo.2024.100323⟩
Article dans une revue hal-04531997 v1
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Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions

Eléna Keuleyan , Perrine Gelebart , Valérie Beaumal , Alice Kermarrec , Lucie Ribourg-Birault et al.
Food Hydrocolloids, 2023, 141, pp.108671. ⟨10.1016/j.foodhyd.2023.108671⟩
Article dans une revue hal-04643804 v1
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Membrane lipid composition of Carnobacterium maltaromaticum CNCM I-3298, a highly cryoresistant lactic bacterium

Ha Phuong Ta , C. Clarisse , E. Maes , N. Yamakawa , Y. Guérardel et al.
Chemistry and Physics of Lipids, 2023, 255, pp.105326. ⟨10.1016/j.chemphyslip.2023.105326⟩
Article dans une revue hal-04397076 v1
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NaCl precleaning of microfiltration membranes fouled with oil-in-water emulsions: Impact on fouling dislodgment

C. Rouquié , Anthony Szymczyk , Murielle Rabiller-Baudry , H. Roberge , P. Abellan et al.
Separation and Purification Technology, 2022, 285, pp.120353. ⟨10.1016/j.seppur.2021.120353⟩
Article dans une revue hal-03573353 v2
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The Changes in Starch Gelatinization Behavior under the Influence of Acetic Acid in Vegetable Sponge Cake Batter in Order to Obtain New Snacks

Manon Chemin , Olivier Paurd , Laure Villaceque , Alain Riaublanc , Patricia Le-Bail
Polymers, 2022, 14 (19), pp.4053. ⟨10.3390/polym14194053⟩
Article dans une revue hal-04131375 v1

Protein extraction yield, lipid composition, and emulsifying properties of aqueous extracts of Rhynchophorus phoenicis larvae extracted at pH 3.0 to 10.0.

Aymar Rodrigue Fogang Mba , Elisabeth David-Briand , Michèle Viau , Alain Riaublanc , Germain Kansci et al.
Future Foods, 2021, pp.100037. ⟨10.1016/j.fufo.2021.100037⟩
Article dans une revue hal-03243858 v1
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Towards High Throughput Structuring of Liquid Foams in Microchannels: Effect of Geometry, Flowrate and Formulation

Julian Sepulveda , Agnès Montillet , Dominique Della Valle , Catherine Loisel , Alain Riaublanc
Micromachines, 2021, 12 (11), pp.24 - 38. ⟨10.3390/mi12111415⟩
Article dans une revue hal-03463020 v1
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Experimental determination and modeling of flow curves of xanthan gum solutions over a large range of shear rates

Julian Sepulveda , Agnes Montillet , Dominique Della Valle , Thanina Amiar , Hubert Ranchon et al.
Applied Rheology, 2021, 31 (1), pp.24-38. ⟨10.1515/ARH-2020-0116⟩
Article dans une revue hal-03361071 v1
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Combining plant and dairy proteins in food colloid design

Emma B A Hinderink , Adeline Boire , Denis Renard , Alain Riaublanc , Leonard M C Sagis et al.
Current Opinion in Colloid & Interface Science, 2021, 56, pp.101507. ⟨10.1016/j.cocis.2021.101507⟩
Article dans une revue (article de synthèse) hal-03394364 v1

Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence

Emma Hinderink , Claire Berton-Carabin , Karin Schroën , Alain Riaublanc , Bérénice Houinsou-Houssou et al.
Journal of Agricultural and Food Chemistry, 2021, 69 (23), pp.6601-6612. ⟨10.1021/acs.jafc.1c01005⟩
Article dans une revue hal-03318346 v1
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Loading of lutein in egg-sphingomyelin vesicles as lipid carriers: Thermotropic phase behaviour, structure of sphingosome membranes and lutein crystals

Christelle Lopez , Cristelle Mériadec , Elisabeth David-Briand , Aurélien Dupont , Thomas Bizien et al.
Food Research International, 2020, 138, Part A, pp.109770. ⟨10.1016/j.foodres.2020.109770⟩
Article dans une revue hal-02969002 v1
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Investigation of gas/shear-thinning liquids flow at high throughput in microchannels with the aim of producing biosourced foam

M. Laporte , Agnès Montillet , A. Belkadi , D. Della Valle , C. Loisel et al.
Chemical Engineering and Processing: Process Intensification, 2020, 148, pp.107787. ⟨10.1016/j.cep.2019.107787⟩
Article dans une revue hal-02479907 v1
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Electrokinetic leakage as a tool to probe internal fouling in MF and UF membranes

C. Rouquie , S. Liu , Murielle Rabiller-Baudry , A. Riaublanc , M. Frappart et al.
Journal of Membrane Science, 2020, 599, pp.117707. ⟨10.1016/j.memsci.2019.117707⟩
Article dans une revue hal-02498315 v1
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A numerical model for studying the thermal denaturation-aggregation of whey proteins under continuous thermal processing

Artemio Plana-Fattori , Christophe Doursat , Alienor Coutouly , Alain Riaublanc , Denis Flick
International Journal of Food Studies, 2020, 9, pp.S117-S137. ⟨10.7455/ijfs/9.SI.2020.a2⟩
Article dans une revue hal-02513111 v1
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Deformation of gas-liquid interfaces in a non-Newtonian fluid at high throughputs inside a microfluidic device and effect of an expansion on bubble breakup mechanisms

Julian Sepulveda , Agnès Montillet , Dominique Della Valle , Catherine Loisel , Alain Riaublanc
Chemical Engineering Science, 2020, 213, pp.115377. ⟨10.1016/j.ces.2019.115377⟩
Article dans une revue hal-02479911 v1
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Hydrolysis of plant proteins at the molecular and supra-molecular scales during in vitro digestion

Yohan Reynaud , Michel Lopez , Alain Riaublanc , Isabelle Souchon , Didier Dupont
Food Research International, 2020, 134, pp.109204. ⟨10.1016/j.foodres.2020.109204⟩
Article dans une revue hal-02884904 v1

The repartition of whey protein microgels and caseins between fat droplet surface and the continuous phase governs the heat stability of emulsions

Marie Chevallier , Alain Riaublanc , Chantal Cauty , Pascaline Hamon , Florence Rousseau et al.
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019, 563, pp.217-225. ⟨10.1016/j.colsurfa.2018.12.001⟩
Article dans une revue hal-01961395 v1
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Protein aggregates modulate the texture of emulsified and acidified acid milk gels

Perrine Gelebart , Alain Riaublanc , Marie-Hélène Famelart , Camille Jonchere , Valerie Beaumal et al.
Food Hydrocolloids, 2019, 93, pp.176-188. ⟨10.1016/j.foodhyd.2019.02.007⟩
Article dans une revue hal-02048856 v1

The phase and charge of milk polar lipid membrane bilayers govern their selective interactions with proteins as demonstrated with casein micelles

Sameh Obeid , Fanny Guyomarc'H , Elisabeth David Briand , Frederic Gaucheron , Alain Riaublanc et al.
Journal of Colloid and Interface Science, 2019, 534, pp.279-290. ⟨10.1016/j.jcis.2018.09.033⟩
Article dans une revue hal-01887283 v1

Determination of hydro-colloidal characteristics of milk protein aggregates using Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering and Differential Refractometer (AF4-MALLS-DRi)

Thibault Loiseleux , Agnès Rolland-Sabaté , Catherine Garnier , Thomas Croguennec , Sophie Guilois-Dubois et al.
Food Hydrocolloids, 2018, 74, pp.197-206. ⟨10.1016/j.foodhyd.2017.08.012⟩
Article dans une revue hal-01577106 v1

Increasing the heat stability of whey protein-rich emulsions by combining the functional role of WPM and caseins

Marie Chevallier , Alain Riaublanc , Christelle Lopez , Pascaline Hamon , Florence Rousseau et al.
Food Hydrocolloids, 2018, 76, pp.164-172. ⟨10.1016/j.foodhyd.2016.12.014⟩
Article dans une revue hal-01646902 v1
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Proteins for the future: A soft matter approach to link basic knowledge and innovative applications

Adeline Boire , Antoine Bouchoux , Said Bouhallab , Anne Laure Chapeau , Thomas Croguennec et al.
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2018, 46, pp.18-28. ⟨10.1016/j.ifset.2017.06.012⟩
Article dans une revue (article de synthèse) hal-01608238 v1
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Molecular simulation of the water-triolein-oleic acid mixture: Local structure and thermodynamic properties

Estelle Couallier , A. Riaublanc , E. David Briand , B. Rousseau
The Journal of Chemical Physics, 2018, 148 (18), ⟨10.1063/1.5021753⟩
Article dans une revue hal-01823874 v1

Functional Properties of Protein Fractions Obtained from Pumpkin (Cucurbita Maxima) Seed

Leila Rezig , Alain Riaublanc , Moncef Chouaibi , Jacques J. Guéguen , Salem Hamdi
International Journal of Food Properties, 2016, 19 (1), pp.172 - 186. ⟨10.1080/10942912.2015.1020433⟩
Article dans une revue hal-02636618 v1

Aggregated whey proteins and trace of caseins synergistically improve the heat stability of whey protein-rich emulsions

Marie Chevallier , Alain Riaublanc , Christelle Lopez , Pascaline Hamon , Florence Rousseau et al.
Food Hydrocolloids, 2016, 61, pp.487-495. ⟨10.1016/j.foodhyd.2016.06.009⟩
Article dans une revue hal-01454636 v1

Characteristics of foams produced with viscous shear thinning fluids using microchannels at high throughput

Martin Laporte , Agnès Montillet , Dominique Della Valle , Catherine Loisel , Alain Riaublanc
Journal of Food Engineering, 2016, 173, pp.25 - 33. ⟨10.1016/j.jfoodeng.2015.10.032⟩
Article dans une revue hal-01741141 v1

Calibration Adjustment of the Mid-infrared Analyzer for an Accurate Determination of the Macronutrient Composition of Human Milk

Hélène Billard , Laure Simon , Emmanuelle Desnots , Agnes Sochard , C. Boscher et al.
Journal of Human Lactation, 2016, 32 (3), pp.19-27. ⟨10.1177/0890334415588513⟩
Article dans une revue hal-01487353 v1

Erratum to :"Food model exploration through evolutionary optimization coupled with visualization: Application to the prediction of a milk gel structure

Evelyne Lutton , Alberto Tonda , Sébastien Gaucel , Alain Riaublanc , Nathalie Perrot
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2015, 32, pp.208. ⟨10.1016/j.ifset.2015.09.007⟩
Article dans une revue hal-01535350 v1

Rheological properties of food foams produced by SMX static mixers

M. Laporte , D. Della Valle , Catherine Loisel , S. Marze , A. Riaublanc et al.
Food Hydrocolloids, 2015, 43, pp.51-57. ⟨10.1016/j.foodhyd.2014.04.035⟩
Article dans une revue hal-02572895 v1

Partial replacement of beta-casein by napin, a rapeseed protein, as ingredient for processed foods: thermoreversible aggregation

Jean-Marc Schwartz , Véronique Sole , Jacques J. Guéguen , Marie-Hélène Ropers , Alain Riaublanc et al.
LWT - Food Science and Technology, 2015, 63 (1), pp.562-568. ⟨10.1016/j.lwt.2015.03.084⟩
Article dans une revue hal-02638138 v1

Composition and structure of interface impacts texture of O/W emulsions

Claire Surel , Julie Foucquier , Nathalie Perrot , A. Mackie , Catherine Garnier et al.
Food Hydrocolloids, 2014, 34 (1), pp.3 - 9. ⟨10.1016/j.foodhyd.2013.06.016⟩
Article dans une revue hal-01195504 v1
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Effect of heat treatment, final pH of acidification, and homogenization pressure on the texture properties of cream cheese

Aliénor Coutouly , Alain Riaublanc , Monique Axelos , Isabelle Gaucher
Dairy Science & Technology, 2014, 94 (2), pp.125-144. ⟨10.1007/s13594-013-0148-z⟩
Article dans une revue hal-01234851 v1

CLSM study of layers in laminated dough: Roll out of layers and elastic recoil

J. Bousquières , C. Deligny , Alain Riaublanc , Tiphaine Lucas
Journal of Cereal Science, 2014, 60 (1), pp.82-91. ⟨10.1016/j.jcs.2014.01.018⟩
Article dans une revue hal-02635804 v1

Food model exploration through evolutionary optimisation coupled with visualisation: Application to the prediction of a milk gel structure

Evelyne Lutton , Alberto Paolo Tonda , Sebastien Gaucel , Alain Riaublanc , Nathalie Perrot
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2014, 25, pp.67-77. ⟨10.1016/j.ifset.2014.02.003⟩
Article dans une revue hal-01195498 v1
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Flow process conditions to control the void fraction of Thud foams in static mixers

M. Laporte , C. Loisel , D. Della Valle , Alain Riaublanc , A. Montillet
Journal of Food Engineering, 2014, 128, pp.119-126. ⟨10.1016/j.jfoodeng.2013.12.017⟩
Article dans une revue hal-02640902 v1
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Coupling deterministic and random sequential approaches for structure and texture prediction of a dairy oil-in-water emulsion

Etienne Descamps , Nathalie Perrot , Ioan-Cristian Trelea , Sebastien Gaucel , Alain Riaublanc et al.
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2014, 25, pp.28-39. ⟨10.1016/j.ifset.2013.12.003⟩
Article dans une revue hal-01195497 v1

Disappearance of intermolecular beta-sheets upon adsorption of beta-lactoglobulin aggregates at the oil-water interfaces of emulsions

Michel Audebrand , Marie-Hélène Ropers , Alain Riaublanc
Food Hydrocolloids, 2013, 33 (2), pp.178 - 185. ⟨10.1016/j.foodhyd.2013.03.011⟩
Article dans une revue istex hal-02647591 v1
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Elaboration de nano et microstructures par assemblages de protéines

Said Bouhallab , Alain Riaublanc , Thomas Croguennec
Innovations Agronomiques, 2011, 13, pp.133-147. ⟨10.17180/b9h9-fp90⟩
Article dans une revue hal-01454221 v1

Interfacial properties of fractal and spherical whey protein aggregates

Najet Mahmoudi , Monique Axelos M.A.V. , Alain Riaublanc
Soft Matter, 2011, 7 (17), pp.7643 - 7654. ⟨10.1039/c1sm05262d⟩
Article dans une revue hal-02652242 v1

Evolution of Fat Crystal Network Microstructure Followed by NMR

M. Adam Berret , M. Boulard , A. Riaublanc , François Mariette
Journal of Agricultural and Food Chemistry, 2011, 59 (5), pp.1767-1773. ⟨10.1021/jf102734d⟩
Article dans une revue hal-02594575 v1

Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams

I. Nicorescu , C. Vial , E. Talansier , Valérie Lechevalier-Datin , C. Loisel et al.
Food Hydrocolloids, 2011, 25 (4), pp.797-808. ⟨10.1016/j.foodhyd.2010.09.020⟩
Article dans une revue istex hal-00729269 v1

Self-similar assemblies of globular whey proteins at the air-water interface: Effect of the structure

Najet Mahmoudi , Cedric Gaillard , François Boué , Monique Axelos M.A.V. , Alain Riaublanc
Journal of Colloid and Interface Science, 2010, 345 (1), pp.54-63. ⟨10.1016/j.jcis.2010.01.036⟩
Article dans une revue istex hal-02667000 v1

Influence of protein heat treatment on the continuous production of food foams

I. Nicorescu , C. Vial , C. Loisel , Alain Riaublanc , Gerard Cuvelier et al.
Food Research International, 2010, 43 (6), pp.1585-1593. ⟨10.1016/j.foodres.2010.03.015⟩
Article dans une revue istex hal-01173781 v1

Self-Assembly and Foaming Properties of Fatty Acid-Lysine Aqueous Dispersions

Bruno Novales , Alain Riaublanc , Laurence Navailles , Bérénice Houinsou-Houssou , Cédric Gaillard et al.
Langmuir, 2010, 26 (3), pp. 5329-5334. ⟨10.1021/la9034613⟩
Article dans une revue hal-00480572 v1

Effect of dynamic heat treatment on the physical properties of whey protein foams

Irina Nicorescu , Catherine Loisel , Alain Riaublanc , C. Vial , G. Djelveh et al.
Food Hydrocolloids, 2009, 23 (4 Sp Iss.), pp.1209-1219. ⟨10.1016/j.foodhyd.2008.09.005⟩
Article dans une revue istex hal-02669219 v1

Effects of Crystal Growth and Polymorphism of Triacylglycerols on NMR Relaxation Parameters. 1. Evidence of a Relationship between Crystal Size and Spin-Lattice Relaxation Time

M. Adam Berret , A. Riaublanc , Corinne C. Rondeau-Mouro , François Mariette
Crystal Growth & Design, 2009, 9 (10), pp.4273-4280. ⟨10.1021/cg900218f⟩
Article dans une revue hal-02592803 v1

Effects of Crystal Growth and Polymorphism of Triacylglycerols on NMR Relaxation Parameters. 2. Study of a Tricaprin-Tristearin Mixture

M. Adam Berret , A. Riaublanc , François Mariette
Crystal Growth & Design, 2009, 9 (10), pp.4281-4288. ⟨10.1021/cg900219b⟩
Article dans une revue hal-02592801 v1

Protein-stabilized oil-in-water emulsions and low-fat dairy stirred gels

Sébastien Bongard , Anne Meynier , Alain Riaublanc , Claude Genot
Journal of Food and Nutrition Research, 2009, 48 (1), pp.42-50
Article dans une revue hal-02663911 v1

Study of triacylglycerol polymorphs by nuclear magnetic resonance: effects of temperature and chain length on relaxation parameters

Mathieu Adam-Berret , Corinne C. Rondeau-Mouro , Alain Riaublanc , François Mariette
Magnetic Resonance in Chemistry, 2008, 46 (6), pp.550-557. ⟨10.1002/mrc.2213⟩
Article dans une revue istex hal-02665448 v1

Combined effect of dynamic heat treatment and ionic strength on denaturation and aggregation of whey proteins - Part I

Irina Nicorescu , Catherine Loisel , C. Vial , Alain Riaublanc , G. Djelveh et al.
Food Research International, 2008, 41 (7), pp.707-713. ⟨10.1016/j.foodres.2008.05.003⟩
Article dans une revue istex hal-02668040 v1

Combined effect of dynamic heat treatment and ionic strength on the properties of whey protein foams - Part II

Irina Nicorescu , Catherine Loisel , C. Vial , Alain Riaublanc , G Djelveh et al.
Food Research International, 2008, 41 (10), pp.980-988. ⟨10.1016/j.foodres.2008.08.003⟩
Article dans une revue istex hal-02662027 v1

Modification of the interactions between [beta]-casein stabilised oil droplets with calcium addition and temperature changing

Stephanie Dauphas , M. Amestoy , Genevieve Llamas , Marc Anton , Alain Riaublanc
Food Hydrocolloids, 2008, 22 (2), pp.231-238. ⟨10.1016/j.foodhyd.2006.11.006⟩
Article dans une revue istex hal-02661787 v1

Study of triacylglycerol polymorphs by Nuclear Magnetic Resonance: effects of temperature and chain length on relaxation parameters

M. Adam Berret , Corinne C. Rondeau-Mouro , A. Riaublanc , François Mariette
Magnetic Resonance in Chemistry, 2008, 46 (6), pp.550-557
Article dans une revue hal-02590365 v1

Light-scattering study of the structure of aggregates and gels formed by heat-denatured whey protein isolate and beta-lactoglobulin at neutral pH

Najet Mahmoudi , Soraya Mehalebi , Taco Nicolai , Dominique Durand , Alain Riaublanc
Journal of Agricultural and Food Chemistry, 2007, 55 (8), pp.3104-3111. ⟨10.1021/jf063029g⟩
Article dans une revue istex hal-02662780 v1

Structure modification in hen egg yolk low density lipoproteins layers between 30 and 45 mN/m observed by AFM.

Stéphanie Dauphas , Valérie Beaumal , Paul Gunning , Alan Mackie , Peter Wilde et al.
Colloids and Surfaces B: Biointerfaces, 2007, 54 (2), pp.241-8. ⟨10.1016/j.colsurfb.2006.10.027⟩
Article dans une revue istex hal-00908046 v1

Structures and rheological properties of hen egg yolk low density lipoprotein layers spread at the air-water interface at pH 3 and 7.

Stéphanie Dauphas , Valérie Beaumal , Paul Gunning , Alan Mackie , Peter Wilde et al.
Colloids and Surfaces B: Biointerfaces, 2007, 57 (1), pp.124-33. ⟨10.1016/j.colsurfb.2007.01.017⟩
Article dans une revue istex hal-00905795 v1

Influence of fat globule membrane composition on water holding capacity and water mobility in casein rennet gel: A nuclear magnetic resonance self-diffusion and relaxation study

Angélique Métais , Mireille Cambert , Alain Riaublanc , François Mariette
International Dairy Journal, 2006, 16 (4), pp.344-353. ⟨10.1016/j.idairyj.2005.03.011⟩
Article dans une revue istex hal-02668182 v1

Milk fat and primary fractions obtained by dry fractionation - 1. Chemical composition and crystallisation properties

Christelle Lopez , Claudie Bourgaux , Pierre Lesieur , Alain Riaublanc , Michel Ollivon
Chemistry and Physics of Lipids, 2006, 144 (1), pp.17-33. ⟨10.1016/j.chemphyslip.2006.06.002⟩
Article dans une revue istex hal-01453959 v1

Hen egg yolk low-density lipoproteins film spreading at the air-water and oil-water interfaces

Stephanie Dauphas , Valerie Beaumal , Alain Riaublanc , Marc Anton
Journal of Agricultural and Food Chemistry, 2006, 54 (10), pp.3733-3737. ⟨10.1021/jf053174e⟩
Article dans une revue istex hal-02663809 v1

Emulsification des bases laitières à foisonner par membrane : un procédé économe en énergie

Serge Bérot , Marc Anton , Alain Riaublanc , Anne Desrumaux , M. Labbafi et al.
Scientific Study and Research VI, 2006, 7 (3), pp.555-564
Article dans une revue hal-02662796 v1

Influence of fat globule membrane composition on water holding capacity and water mobility in casein rennet gel: a nuclear magnetic resonance self-diffusion and relaxation study

M. Cambert , A. Metais , A. Riaublanc , François Mariette
International Dairy Journal, 2006, 16, pp.344-353
Article dans une revue hal-02587710 v1

Impact des cristaux de matière grasse sur l'aptitude au foisonnement et la stabilité des émulsions laitières foisonnées

Alain Riaublanc , Marc Anton , François Mariette , C. Georges , E. Gravier et al.
Sciences des aliments = Food science : an international journal of food science and technology, 2005, 25 (5-6), pp.427-441
Article dans une revue hal-02681318 v1

Impact des cristaux de matière grasse sur l'aptitude au foisonnement et la stabilité des émulsions laitières foisonnées

A. Riaublanc , Marc Anton , François Mariette , C. Georges , E. Gravier et al.
Sciences des aliments = Food science : an international journal of food science and technology, 2005, 25 (5-6), pp.427-441
Article dans une revue hal-02587069 v1

Stabilisation des mousses émulsionnées laitières : substitution de la gélatine par des mélanges de polysaccharides

Marc Anton , S. Vaslin , C. Valentini , C. Bréard , C. Georges et al.
Sciences des aliments = Food science : an international journal of food science and technology, 2005, 25 (5-6), pp.443-453
Article dans une revue hal-02682183 v1

The supramolecular organisation of beta-casein : effect on interfacial properties

Stephanie Dauphas , N. Mouhous-Riou , Brigitte Metro , A.R. Mackie , P.J. Wilde et al.
Food Hydrocolloids, 2005, 19 (3), pp.387-393
Article dans une revue hal-02678529 v1

Effects of casein and fat content on water self-diffusion coefficients in casein systems: a pulsed field gradient nuclear magnetic resonance study

A. Metais , M. Cambert , A. Riaublanc , François Mariette
Journal of Agricultural and Food Chemistry, 2004, 52 (12), pp.3988-3995
Article dans une revue hal-02583716 v1

Front-face fluorescence spectroscopy study of globular proteins in emulsions : displacement of BSA by a nonionic surfactant

Vincent Rampon , Claude Genot , Alain Riaublanc , Marc Anton , Monique Axelos M.A.V. et al.
Journal of Agricultural and Food Chemistry, 2003, 51, pp.2482-2489
Article dans une revue hal-02671378 v1

Key factors in membrane emulsification

Serge Bérot , S. Giraudet , Alain Riaublanc , Marc Anton , Yves Popineau
Chemical Engineering Research and Design, 2003, 81, pp.1077-1082
Article dans une revue hal-02673026 v1

Front-face fluorescence spectroscopy of globular proteins in emulsions : influence of droplet flocculation

Vincent Rampon , Claude Genot , Alain Riaublanc , Marc Anton , Monique Axelos M.A.V. et al.
Journal of Agricultural and Food Chemistry, 2003, 51, pp.2490-2495
Article dans une revue hal-02675425 v1

Evidence that homogeneization of BSA-stabilized hexadecane-in-water emulsions induces structure modification of the nonadsorbed protein

Vincent Rampon , Alain Riaublanc , Marc Anton , Claude Genot , D.J. Mcclements
Journal of Agricultural and Food Chemistry, 2003, 51, pp.5900-5905
Article dans une revue hal-02671916 v1

Evaluation des méthodes d'appréciation des propriétés fonctionnelles des fromages d'emmental de l'Ouest de la France

Marie-Hélène Famelart , Y. Le Graet , F. Michel , R. Richoux , Alain Riaublanc
Lait, 2002, 82 (2), pp.225-245
Article dans une revue hal-02680877 v1
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Is the apocrine milk secretion process observed in the goat species rooted in the perturbation of the intracellular transport mechanism induced by defective alleles at the $\alpha_{{\rm s}1}$-Cn locus?

Carole Neveu , Alain Riaublanc , Guy Miranda , Jean-François Chich , Patrice Martin
Reproduction Nutrition Development, 2002, 42 (2), pp.163-172. ⟨10.1051/rnd:2002015⟩
Article dans une revue hal-00900373 v1

Is the apocrine milk secretion process observed in the goat species rooted in the perturbation of the intracellular transport mechanism induced by defective alleles at the alphaS1-Cn locus ?

Cédric Neveu , Alain Riaublanc , Guy Miranda , Jean-François Chich , Patrice Martin
Reproduction Nutrition Development, 2002, 42 (2), pp.163-172
Article dans une revue hal-02671529 v1

Definition of a model fat for crystallization-in-emulsion studies

Christelle Lopez , Alain Riaublanc , P. Llesieur , C. Bourgaux , G. Keller et al.
Journal of the American Oil Chemists' Society, 2001, 78 (1), pp.1-12
Article dans une revue hal-02680052 v1
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Monitoring the identity and the structure of soft cheeses by fluorescence spectroscopy

Sophie Herbert , Nadine Riou , Marie Devaux , Alain Riaublanc , Brigitte Bouchet et al.
Le Lait, 2000, 80 (6), pp.621-634. ⟨10.1051/lait:2000149⟩
Article dans une revue hal-00895449 v1

Monitoring the identity and the structure of soft cheeses by fluorescence spectroscopy

S. Herbert , N. Mouhous-Riou , M.F. Devaux , Alain Riaublanc , Brigitte Bouchet et al.
Lait, 2000, 80 (6), pp.621-634
Article dans une revue hal-02698137 v1

Quantification of milk gel microstructure using confocal laser scanning microsocpy and image analysis

S. Herbert , Brigitte Bouchet , Alain Riaublanc , E. Dufour , D.J. Gallant et al.
Scanning, 1999, 21 (2), pp.124
Article dans une revue hal-02696072 v1

Cartographie par imagerie de résonance magnétique de l'état physique des lipides de tissus sous-cutanés de porc. Détermination d'un site représentatif de leur consistance

A. Davenel , Alain Riaublanc , C. Leborgne , Pauline Pommeret , P. Marchal et al.
Journees de la Recherche Porcine en France, 1999, 31, pp.295-300
Article dans une revue hal-02697461 v1

Quality of pig adipose tissue: relationship between solid fat content and lipid composition

A. Davenel , A. Riaublanc , P. Marchal , Gilles Gandemer
Meat Science, 1999, 51, pp.73-79
Article dans une revue hal-02578034 v1

La détermination de la composition en triglycérides des tissus adipeux. Un outil pour l'identification des jambons secs de haut de gamme en Europe

Alain Riaublanc , Gilles Gandemer , C. Gambotti , A. Davenel , Gabriel Monin
Journees de la Recherche Porcine en France, 1999, 31, pp.301-307
Article dans une revue hal-02697202 v1

Fluorescence spectroscopy investigation of acid- or rennet-induced coagulation of milk

S. Herbert , Alain Riaublanc , Brigitte Bouchet , D.J. Gallant , E. Dufour
Journal of Dairy Science, 1999, 82, pp.2056-2062
Article dans une revue hal-02696024 v1

Acides gras alimentaires et TVM. Quel impact sur la qualité de la bardière du porc ?

V. Courboulay , Alain Riaublanc , Gilles Gandemer , A. Davenel , R. Granier et al.
Journees de la Recherche Porcine en France, 1999, 31, pp.287-294
Article dans une revue hal-02690924 v1

Whey proteins modify the phase transition of milk fat globule phospholipids

E. Dufour , M. Subirade , F. Loupil , Alain Riaublanc
Lait, 1999, 79 (2), pp.217-228
Article dans une revue hal-02689208 v1

Quality of pig adipose tissue : relationship between solid fat content and lipid composition

A. Davenel , Alain Riaublanc , P. Marchal , Gilles Gandemer
Meat Science, 1999, 51, pp.73-79
Article dans une revue hal-02692148 v1

Multiple fluorescence labelling of proteins, lipids and whey in dairy products using confocal microscopy

S. Herbert , Brigitte Bouchet , Alain Riaublanc , E. Dufour , D.J. Gallant
Lait, 1999, 79, pp.567-575
Article dans une revue hal-02689450 v1
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Multiple fluorescence labelling of proteins, lipids and whey in dairy products using confocal microscopy

Sophie Herbert , Brigitte Bouchet , Alain Riaublanc , Eric Dufour , Daniel J. Gallant
Le Lait, 1999, 79 (6), pp.567-575
Article dans une revue hal-00929674 v1
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Characterization of aroma compounds in the volatile fraction of soft goat cheese during ripening

Jean-Luc Le Quéré , Alice Pierre , Alain Riaublanc , Denise Demaizières
Le Lait, 1998, 78 (3), pp.279-290
Article dans une revue hal-00929594 v1
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Characterization of aroma compounds in the volatile fraction of soft goat cheese during ripening

Jean-Luc Le Quéré , A. Pierre , Alain Riaublanc , Denise Demaizières
Lait, 1998, 78 no. 3, pp.279-290
Article dans une revue hal-02697865 v1
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Composition and physico-chemical characteristics of goat milks containing the A or O αsl casein variants

Alice Pierre , Jean-Luc Le Quéré , Alain Riaublanc , Yvon Le Graët , Denise Demaizières et al.
Le Lait, 1998, 78 (2), pp.191-202
Article dans une revue hal-00929587 v1
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Composition, yield, texture and aroma compounds of goat cheeses as related to the A and O variants of alpha s1 casein in milk

A. Pierre , Jean-Luc Le Quéré , Marie-Hélène Famelart , Alain Riaublanc , François Rousseau
Lait, 1998, 3, pp.291-301
Article dans une revue hal-02689164 v1

Relation entre le taux de solide de la matière grasse et la composition lipidique du tissu adipeux chez le porc. La résonance magnétique nucléaire, une méthode rapide d'évaluation de la qualité des tissus adipeux

A. Davenel , Alain Riaublanc , P. Marchal , Gilles Gandemer
Journees de la Recherche Porcine en France, 1998, 30, pp.29-35
Article dans une revue hal-02699072 v1
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Composition, yield, texture and aroma compounds of goat cheeses as related to the A and O variants of αsl casein in milk

Alice Pierre , Jean-Luc Le Quéré , Marie-Hélène Famelart , Alain Riaublanc , Florence Rousseau
Le Lait, 1998, 78 (3), pp.291-301
Article dans une revue hal-00929595 v1

Composition and physico-chemical characteristics of goat milks containing the A or O alpha-s1 casein variants

A. Pierre , Jean-Luc Le Quéré , Alain Riaublanc , Y. Le Graet , Denise Demaizières et al.
Lait, 1998, 78 (2), pp.191-202
Article dans une revue hal-02691964 v1

Coagulation acide du lait étudiée par rhéologie, spectroscopie, et microscopie

S. Herbert , Brigitte Bouchet , Alain Riaublanc , D.J. Gallant , E. Dufour
Les Cahiers de Rhéologie, 1997, 15, pp.380-389
Article dans une revue hal-02698016 v1
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Potentiality of spectroscopic methods for the characterisation of dairy products. I. Front-face fluorescence study of raw, heated and homogenised milks

E Dufour , A Riaublanc
Le Lait, 1997, 77 (6), pp.657-670
Article dans une revue hal-00929554 v1

Potentiality of spectroscopic methods for the characterisation of dairy products. 1- Front-face fluorescence study of raw, heated and homogenised milks

E. Dufour , Alain Riaublanc
Lait, 1997, 77 (6), pp.657-670
Article dans une revue hal-02684149 v1
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Potentiality of spectroscopic methods for the characterisation of dairy products. II. Mid infrared study of the melting temperature of cream triacylglycerols and of the solid fat content in cream

E Dufour , A Riaublanc
Le Lait, 1997, 77 (6), pp.671-681
Article dans une revue hal-00929555 v1

Potentiality of spectroscopic methods for the characterisation of dairy products. 2- Mid infrared study of the melting temperature of cream triacylglycerols and of the solid fat content in cream

E. Dufour , Alain Riaublanc
Lait, 1997, 77 (6), pp.671-681
Article dans une revue hal-02684662 v1

Peculiar properties of lipase from Candida parapsilosis (Ashford) Langeron and Talice

Alain Riaublanc , Robert Ratomahenina , P. Galzy , M. Nicolas
Journal of the American Oil Chemists' Society, 1993, 70 (5), pp.497-500
Article dans une revue hal-02713611 v1

Study of a lipase from Candida rugosa Diddens and Lodder

Alain Riaublanc , Robert Ratomahenina , P. Galzy
Fette Seifen Anstrichmittel, 1993, 95 (4), pp.134-137
Article dans une revue hal-02714969 v1
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The competition between endogeneous phospholipids and proteins from pea protein ingredients rules their interfacial properties

Eléna Keuleyan , Jeanne Kergomard , Perrine Gelebart , Valérie Beaumal , Adeline Boire et al.
19. Food Colloids Conference, Apr 2024, Thessalonic, Greece
Poster de conférence hal-04661908 v1

Embracing the complexity of plant protein ingredients to design sustainable and nutritious food emulsions: A structural,functional and applicative approach

Eléna Keuleyan , Anne Meynier , Alain Riaublanc , Claire Berton-Carabin
Sustainable Proteins Forum, Apr 2024, Montréal, Canada
Poster de conférence hal-04667897 v1

Embracing the complexity of plant protein ingredients to design sustainable and nutritious food emulsions: A structural, functional and applicative approach

Eléna Keuleyan , Anne Meynier , Alain Riaublanc , Claire Berton-Carabin
Sustainable Protein Forum, Apr 2024, Montreal, Canada
Poster de conférence hal-04661646 v1

The competition between endogeneous phospholipids and proteins from pea protein ingredients rules their interfacial propoerties

Eléna Keuleyan , Jeanne Kergomard , Perrine Gélébart , Valérie Beaumal , Adeline Boire et al.
19.Food Colloids Conference, Apr 2024, Thessalokini, Greece
Poster de conférence hal-04667993 v1
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Membrane chromatography to fractionate plant proteins from rapeseed and pea seed: a promising approach

Véronique Solé-Jamault , Thais Cristina Benatti Gallo , Joëlle Davy , Alain Riaublanc , Adeline Boire
3rd NIZO Plant Protein Functionality Conference, Oct 2024, Apeldoorn, Netherlands
Poster de conférence hal-04721965 v1
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The digestive fate of emulsions formulated with pea and lupin protein ingredients: modulation of lipid digestibility and bioavailability by the interfacial composition?

Eléna Keuleyan , Sophie Laurent , Valérie Beaumal , Alain Riaublanc , Claire Berton-Carabin et al.
8th International Congress of Food Digestion, Apr 2024, Porto (Portugal), Portugal
Poster de conférence hal-04661636 v1
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Design of an innovative technological route using fractal whey protein aggregates instead of texturising agents to create clean label dairy products

Ali Kerjouh , Julie Ebongué , Florence Rousseau , Marie-Hélène Famelart , Thomas Croguennec et al.
https://www.icef14.com/en/committees/6. The 14th edition of the International Congress on Engineering and Food (ICEF14), Jul 2023, Nantes, France. , 2023
Poster de conférence hal-04150248 v1
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Selective extraction of glycolipids by supercritical CO2 from spinach

Ali Aljaberi , Vanessa Jury , Alain Riaublanc , Estelle Couallier , Ha Phuong TA
ICEF14 (International Congress on Engineering and Food), Jun 2023, Nantes, France
Poster de conférence hal-04211563 v1

Understanding the fibration mechanisms of plant proteins during high moisture extrusion by measuring anisotropy using dynamic mechanical analysis

Tom Purcell , Maxime Demême , Antoine Derensy , Alain Riaublanc , Guy Della Valle et al.
International Congress on Engineering and Food, ICEF 14, Jun 2022, Nantes, France
Poster de conférence hal-04423740 v1

Identification of bubble breakup mechanisms by high speed imaging in a microfluidics foaming process

Julian R. Sepúlveda , Agnès Montillet , Dominique Della Valle , Catherine Loisel , Alain Riaublanc
13 th International Congress on Engineering and Food, Sep 2019, Melbourne, Australia
Poster de conférence hal-02361018 v1

Freeze drying and structure effects on in vitro protein digestion of some plant foods

Y. Reynaud , M. Lopez , Alain Riaublanc , Isabelle Souchon , Didier Dupont
6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. , 2019
Poster de conférence hal-02100439 v1
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Control of the whey protein-stabilized emulsion texture in a large range of concentration

Marie Chevallier , Thibault Loiseleux , Christelle Lopez , Catherine Garnier , Alain Riaublanc et al.
Journées Plénières du GDR SLAMM (Solliciter LA Matière Molle), Nov 2019, Roscoff, France. , 2019
Poster de conférence hal-02737415 v1

Deciphering the role of interfacial properties of milk fat globule membrane in its interaction with the surrounding proteins, the casein micelles

Sameh Obeid , Fanny Guyomarc'H , Elisabeth David Briand , Alain Riaublanc , Christelle Lopez et al.
IDF World Dairy Summit 2018, Oct 2018, Daejeon, North Korea. , 2018
Poster de conférence hal-01908151 v1
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The interactions between milk polar lipid membrane bilayers and the casein micelles depend on the phase state and charge

Sameh Obeid , Fanny Guyomarc'H , Elisabeth David Briand , Frederic Gaucheron , Alain Riaublanc et al.
IDF WDS 2018 Dairy for the next generation, Sep 2018, Daejeon, South Korea. , 2018
Poster de conférence hal-01869896 v1
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Selective adsorption of casein micelles onto milk polar lipids membrane bilayers: role of phase and charge states investigated using AFM

Sameh Obeid , Fanny Guyomarc'H , Elisabeth David Briand , Alain Riaublanc , Christelle Lopez
SPM (scanning probe microscopy on soft and polymer materials), Aug 2018, Leuven, Belgium. 2018
Poster de conférence hal-01862853 v1
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The interactions between milk polar lipid membrane bilayers and the casein micelles depend on the phase state and charge

Sameh Obeid , Fanny Guyomarc'H , Elisabeth David Briand , Frederic Gaucheron , Alain Riaublanc et al.
16. Euro Fed Lipid Congress Fats, Oils and Lipids: Science, Technology and Nutrition in a Changing World, Sep 2018, Belfast, Ireland. , 2018
Poster de conférence hal-01869892 v1
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Solubility and emulsifying properties of aqueous extracts and protein concentrate from African palm weevil larvae

Aymar Rodrigue Fogang Mba , Elisabeth David Briand , Michelle Viau , Germain Kansci , Alain Riaublanc et al.
Biopolymers 2017 Key Ingredients for the Food Transition, Nov 2017, Nantes, France. 2017
Poster de conférence hal-02788888 v1
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Modulation de la texture de systèmes modèles émulsifiés et acidifiés par addition d'agrégats de protéines laitières

Perrine Gelebart , Alain Riaublanc , Marie-Hélène Famelart , Marc Anton , Catherine Garnier
Journée PROFIL - La plasticité des protéines du lait : un atout majeur pour concevoir des assemblages fonctionnels, Sep 2017, Rennes, France. 2017
Poster de conférence hal-02198138 v1

Flow process conditions to control the foam properties in static mixers: influence of the configuration and the formulation

Marwa Laribi , Catherine Loisel , Dominique Della Valle , Alain Riaublanc , Agnès Montillet
EUFOAM 2016 (11th European Conference on Foams and Applications), Jul 2016, Dublin, Ireland
Poster de conférence hal-01741199 v1

Creation of textured dairy emulsions by connecting oil droplets through whey protein aggregates

Thibault Loiseleux , Catherine Garnier , Thomas Croguennec , Valerie Beaumal , Camille Jonchere et al.
16. Food Colloids Conference, Apr 2016, Wageningen, Netherlands. , 2016
Poster de conférence hal-01305338 v1

Improving the heat stability of whey protein microgel-emulsion with a small quantity of casein.

Marie Chevallier , Alain Riaublanc , Christelle Lopez , Pascaline Hamon , Florence Rousseau et al.
IDF World Dairy Summit 2016, Oct 2016, Rotterdam, Netherlands. , 2016
Poster de conférence hal-01391834 v1

La stabilité thermique d’émulsion d’agrégats de protéines sériques est modulée par la présence d’une faible proportion de caséines.

Marie Chevallier , Alain Riaublanc , Christelle Lopez , Pascaline Hamon , Florence Rousseau et al.
7. Rencontres Biologie-Physique du Grand Ouest, Jun 2016, Nantes, France. , 2016
Poster de conférence hal-01454628 v1
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Characterization of milk protein aggregates as a function of casein micelles/whey proteins ratio by Asymmetrical Flow Field Flow Fractionation (AF4) coupled with Multiangle Laser Light Scattering (MALLS)

Thibault Loiseleux , Agnès Rolland-Sabaté , Thomas Croguennec , Catherine Garnier , Sophie Guilois-Dubois et al.
Association francophone des techniques separatives (AFSEP), Jun 2016, Nantes, France. 2016
Poster de conférence hal-02742435 v1

Rheology of protein foams contamined with phospholipids

Catherine Loisel , Dominique Della Valle , Alain Riaublanc , Agnès Montillet
XVIIth International Congress on Rheology (ICR2016), Aug 2016, Kyoto, Japan
Poster de conférence hal-01741204 v1
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Influence of pH on the emulsifying properties of aqueous extract of Rhyncophorus phoenicis Larvae

Aymar Rodrigue Fogang Mba , Michelle Viau , Elisabeth David Briand , Gustave Demmano , Germain Kansci et al.
16. Food Colloids Conference, Apr 2016, Wageningen, Netherlands. 2016
Poster de conférence hal-02740653 v1

Stability of whey protein emulsions to heat treatments is mainly governed by the stability of the proteins in the aqueous phase

Marie Chevallier , Alain Riaublanc , Christelle Lopez , Pascaline Hamon , Florence Rousseau et al.
2nd Food Structure and Functionality Forum Symposium – from Molecules to Functionality, Feb 2016, Singapour city, Singapore. , 2016
Poster de conférence hal-01454597 v1

Production of foams with Whey protein isolates using cross shape micromixers.

Martin Laporte , Catherine Loisel , Dominique Della Valle , Alain Riaublanc , Agnès Montillet
6th symposium international « Delivery of functionality in complex food systems », Jul 2015, paris, France
Poster de conférence hal-02900103 v1
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A coupled numerical model for studying the thermal denaturation-aggregation of whey proteins

Artemio Plana-Fattori , Aliénor Coutouly , Alain Riaublanc , Christophe Doursat , Denis Flick
The DREAM Project International Conference From Model Foods to Food Models, Jun 2013, Nantes, France. University of Ljubijana, 108 p., 2013, From Model Foods to Food Models The DREAM Project International Conference
Poster de conférence hal-02745528 v1
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DEVELOPING A CFD MODEL FOR STUDYING WHEY PROTEIN DENATURATION-AGGREGATION

Artemio Plana-Fattori , Christophe Doursat , Aliénor Coutouly , Alain Riaublanc , D. Flick
2012 Annual Meeting of the European Federation of Food Science and Technology (2012 EFFoST), Nov 2012, Montpellier, France
Poster de conférence hal-03144713 v1

Modelling the formation of the lipid droplet interface and networks during an emulsion of a milk gel.

Julie Foucquier , Sebastien Gaucel , Claire Surel , Alain Riaublanc , Marc Anton et al.
11. International Hydrocolloids Conference Biofunctionality and Technobiofunctionality of Hydrocolloids, May 2012, Indianapolis, United States. 2012
Poster de conférence hal-01195488 v1

Supramolecular organisations of beta-casein : Effect on the interfacial properties

Stephanie Dauphas , N. Mouhous-Riou , Brigitte Metro , Alan Mackie , Peter James Wilde et al.
Food Colloids Congress, 2004, Leeds, United Kingdom. 1 p., 2004
Poster de conférence hal-02831251 v1

Adsorption of egg yolk LDL at air-water and oil-water interfaces : respective effects of apoproteins and phospholipids

Helga Sirvente , Stephanie Dauphas , Valerie Beaumal , Alain Riaublanc , Marc Anton
Food Colloids Congress, 2004, Leeds, United Kingdom. 1 p., 2004
Poster de conférence hal-02828766 v1

Influence of fat interface on structures obtained by rennet coagulation of emulsions

Genevieve Llamas , Brigitte Metro , Samuel Atlan , Alain Riaublanc
3. NIZO Dairy Conference. Dynamics of texture, Process and Perception, Jun 2003, Papendal, Netherlands. 1 p., 2003
Poster de conférence hal-02827419 v1

Approche multi-échelle des qualités sensorielles des aliments. Rôle du partage, du transfert et des interactions des petits solutés dans les milieux polyphasiques

Claude Genot , Chantal Brossard , Anne Meynier , J.P. Dumont , Vincent Rampon et al.
Séminaire scientifique VANAM, Nov 2002, Nantes, France. 1 p., 2002
Poster de conférence hal-02834093 v1

Interactions of dairy proteins with hexanal and t-2-hexenal

Anne Meynier , T. Renac , Michèle Dalgalarrondo , Vincent Rampon , Alain Riaublanc
Congrilait 2002. 26. IDF World Dairy Congress, Sep 2002, Paris, France. 1 p., 2002
Poster de conférence hal-02831420 v1

Caractérisation des beurres AOC Charentes Poitou par profils aromatiques

S. Breau , F. Sobolewski , Anne Meynier , Alain Riaublanc
Congrilait 2002. 26. IDF World Dairy Congress, Sep 2002, Paris, France. 1 p., 2002
Poster de conférence hal-02829189 v1

Identification by fluorescence spectroscopy and confocal microscopy of soft cheeses exhibiting different textures

S. Herbert , M.F. Devaux , Brigitte Bouchet , Alain Riaublanc , N. Mouhous-Riou et al.
5. Symposium International sur l'Authenticité des Produits Alimentaires, Jun 1999, La Baule, France. 1 p., 1999
Poster de conférence hal-02840309 v1

Coagulation acide du lait étudiée par rhéologie, spectroscopie et microscopie

S. Herbert , Brigitte Bouchet , Alain Riaublanc , D.J. Gallant , E. Dufour
1997, 1997
Poster de conférence hal-02841685 v1

Co-localisation des constituants de produits laitiers en microscopie confocale à balayage laser (MCBL) : Principe, intérêt et difficultés

S. Herbert , Brigitte Bouchet , Alain Riaublanc , D.J. Gallant
Colloque. Microscopie Electronique Analytique, Nov 1997, Versailles, France. 1 p., 1997
Poster de conférence hal-02841934 v1

La valorisation de biomolécules de microalgues: comprendre le milieu complexe pour mieux le fractionner

Estelle Couallier , Alain Riaublanc
Séminaire GEPEA-BIA « Bioraffinerie et valorisation des bioressources », GEPEA et BIA, Jan 2024, Nantes, France
Communication dans un congrès hal-04735039 v1
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Endogenous lipids: disregarded co-passengers shaping the emulsifying and interfacial properties of pea and lupin protein ingredients

Eléna Keuleyan , Jeanne Kergomard , Adeline Boire , Elisabeth David-Briand , Veronique Vie et al.
AOCS Annual Meeting & Expo, AOCS, Apr 2024, Montreal, Canada
Communication dans un congrès hal-04661665 v1
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Fractions protéiques issues de légumineuses : jusqu'où faut-il les purifier ?

Catherine Garnier , V. Beaumal , L. Ribourg-Birault , J. Davy , C. Jonchère et al.
Rencontres francophones sur les légumineuses - RFL#4, 2024, Dakar, Sénégal
Communication dans un congrès hal-04700803 v1

Development of an innovative process coupling extraction and separation in aqueous phase for the efficient recovery of protein from lysed microalgae and facilitate their valorization.

Alexia Poidevin , Pascale Gillon , Alain Riaublanc , Estelle Couallier
Journée des doctorants du Club Français des Membranes, CFM, Feb 2024, Paris, France
Communication dans un congrès hal-04734974 v1

Interfacial properties of pea and lupin protein ingredients: a pivotal effect of endogenous lipids and aqueous suspension pre-homogenization

Eléna Keuleyan , Claire Berton-Carabin , Anne Meynier , Alain Riaublanc
ICEF 14, Jun 2023, Nantes (Cité des Congrès), France
Communication dans un congrès hal-04693906 v1

EFFECT OF ENDOGENOUS TANNINS ON LIPID OXIDATION IN OIL-INWATER EMULSIONS STABILIZED BY SORGHUM PROTEIN INGREDIENTS

Thais Cristina Benatti Gallo , Lucie Ribourg-Birault , Hélène Sotin , Alice Kermarrec , Michèle Viau et al.
International Conference on Polyphenols - ICP2023, inrae BIA, Jul 2023, Nantes, France
Communication dans un congrès hal-04684011 v1

Endogeneous lipids vs proteins from pea and lupin ingredients: competitive affinity for the oil-water interface?

Eléna Keuleyan , Claire Berton-Carabin , Anne Meynier , Alain Riaublanc
Journées Chevreul 2023 "80 years of SFEL", SFEL, Jan 2023, Paris Museum National d'Histoire Naturelle, France
Communication dans un congrès hal-04667730 v1

Interfacial and emulsifying properties of pea and lupin protiens ingredients: a pivotal role of endogeneous lipids?

Elena Keuleyan , Jeanne Kergomard , Perrine Gélébart , Valérie Beaumal , Elisabeth David-Briand et al.
19 th Eurofed Fed Lipid, EFL, Sep 2023, Poznan (PL), Poland
Communication dans un congrès hal-04667750 v1

Interfacial properties of pea nad lupin protein ingredie,nts: a pivotal effect of endogeneous lipids and aqueous suspension pre-homogeneization

Eléna Keuleyan , Claire Berton- Carabin , Anne Meynier , Alain Riaublanc
International Congress on Engineering and Food - ICEF14, Jun 2023, Nantes (Cité des Congrès), France
Communication dans un congrès hal-04667742 v1

NaCl precleaning of microfiltration membranes fouled with oil-in-water emulsion: impact on the fouling structure

Estelle Couallier , Camille Rouquié , Anthony Szymczyk , Murielle Rabiller-Baudry , Helene Roberge et al.
Euromembrane, Nov 2021, Copenhagen, Denmark
Communication dans un congrès hal-04212122 v1
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Monitoring dairy protein aggregate structure allows to control the texture of emulsions

Catherine Garnier , T Loiseleux , P Gelebart , M Chevalier , Marie-Hélène Famelart et al.
WUR Rheology Course, Emulsion Symposium, Graduate School VLAG, in co-operation with Physical chemistry and soft matter, and Physics and physical chemistry of foods, Wageningen University & Research, Sep 2021, Wageningen, Netherlands
Communication dans un congrès hal-03370387 v2
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Whey protein aggregates and caseins to control the texture of dairy emulsions in a large range of protein concentrations without non-dairy additives

Marie Chevallier , Thibault Loiseleux , Christelle Lopez , Catherine Garnier , Alain Riaublanc et al.
4th Food Structure and Functionality Symposium, elsevier; Teagasc; failte Ireland; meetin Ireland; food structure and functionality forum, Oct 2021, CORK, Ireland
Communication dans un congrès hal-03404257 v1

Comment la compétition pour l’adsorption à l’interface, entre protéines solubles et agrégées, permet de contrôler la texture des émulsions laitières

Thibault Loiseleux , Perrine Gelebart , Catherine Garnier , Marie-Hélène Famelart , Thomas Croguennec et al.
54.congrès annuel du Groupe Français de Rhéologie (GFR), Oct 2019, Montpellier, France
Communication dans un congrès hal-02338185 v1

Membrane filtration of organic molecules in water: from the compounds organisation to the process performances

Estelle Couallier , Z Mai , M. Rabiller-Baudry , Anthony Szymczyk , E Clavijo Rivera et al.
Workshop on Applications of Multi-scale Approaches in Environmental chemistry (AMARE 2019), Apr 2019, Rennes, France
Communication dans un congrès hal-02344663 v1

Effet de la géométrie des microcanaux sur l'écoulement d'un système diphasique gaz liquide lors d'un procédé microfluidique de foisonnement à haute vitesse

Julian R. Sepúlveda , Agnès Montillet , Dominique Della Valle , Catherine Loisel , Alain Riaublanc
Congrès de la Société Française de Génie des Procédés, Oct 2019, Nantes, France
Communication dans un congrès hal-02360951 v1
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Connectivité des gouttes de matières grasse par des agrégats de protéiques et texturation des émulsions.

Thibault Loiseleux , Perrine Gelebart , Catherine Garnier , Thomas Croguennec , Marie-Hélène Famelart et al.
Polymerix 2019, Jul 2019, Rennes, France
Communication dans un congrès hal-02737910 v1
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Typologie de l'écoulement de systèmes diphasiques gaz-liquide à l'intérieur de microcanaux à fort débit d'injection

Julian R. Sepúlveda , Dominique Della Valle , Catherine Loisel , Alain Riaublanc , Agnès Montillet
Congrès Français de Mécanique, Aug 2019, Brest, France
Communication dans un congrès hal-02360986 v1

Innovations on processing applied on legumes: insights from the French sector

Guy Della Valle , Marc Anton , Valérie Micard , Alain Riaublanc
The 2-in-1 LegValue Workshop, Dec 2018, Paris, France
Communication dans un congrès hal-02737651 v1
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Flow process and heating conditions modulate the size and properties of whey protein aggregates

Domitille de Guibert , Marie Hennetier , Guillaume Delaplace , Romain Jeantet , Alain Riaublanc et al.
32nd EFFoST International Conference: Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nov 2018, Nantes, France
Communication dans un congrès hal-02737426 v1
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Whey protein emulsions : how to control texture in a large range of protein concentration.

Thomas Croguennec , Marie Chevallier , Thibault Loiseleux , Catherine Garnier , Alain Riaublanc et al.
1st symposium in food Science and technology of Tocantins “Quality control in food processing, Advanced research applied to food industry and Entrepreneurship”., Nov 2018, Palmas, Brazil
Communication dans un congrès hal-02790199 v1

Production of biosourced foams by microchannels at high throughput

Julian Sepúlveda , Agnès Montillet , Dominique Della Valle , Catherine Loisel , Alain Riaublanc
5th European Conference on Microfluidics – μFlu18, Feb 2018, Strasbourg, France
Communication dans un congrès hal-01741254 v1

Control of the texture of oil-in-water emulsions by modulating interfacial composition in complex systems containing whey protein aggregates, caseins and non-heated whet proteins.

Thibault Loiseleux , Catherine Garnier , Thomas Croguennec , Valérie Beaumal , Camille Jonchere et al.
Meeting of working Group Medicago sativa, Oct 2018, Papendal, Netherlands
Communication dans un congrès hal-02789530 v1
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Asymetrical Flow Field-Flow Fractionation coupled with Multi-Angle Light Scattering and Differential Refractometer (AF4-MALS-DRi): An analysis tool to characterize milk protein aggregates produced in semi-industrial way

M Hennetier , D De-Guibert , Y Gu , V Solé , Catherine Garnier et al.
FFF2018—19th International Symposium on Field- and Flow-based Separations, May 2018, Columbia, United States
Communication dans un congrès hal-03370393 v2

Rheological properties of biosourced foams produced by microchannels at high throughput

Julian R. Sepúlveda , Dominique Della Valle , Catherine Loisel , Alain Riaublanc , Agnès Montillet
Annual European Rheology Conference 2018 (AERC 2018), Apr 2018, Sorrente, Italy
Communication dans un congrès hal-01952867 v1

Protein aggregates modulate the texture of emulsified and acidified dairy model systems

Perrine Gelebart , Alain Riaublanc , Marie-Hélène Famelart , Camille Jonchere , Valerie Beaumal et al.
17. Food Colloids Conference - Food Colloids 2018, Apr 2018, Leeds, United Kingdom
Communication dans un congrès hal-02198135 v1

How protein aggregates can modulate the texture of emulsified and acidified dairy model systems?

Perrine Gelebart , Alain Riaublanc , Marie-Hélène Famelart , Camille Jonchere , Valerie Beaumal et al.
3. Food structure and functionality forum symposium, Jun 2018, Montreal, Canada
Communication dans un congrès hal-02198131 v1

Asymetrical Flow Field-Flow Fractionnation coupled with Multi-Angle Light Scattering and Differential Refractometer (AF4-MALS-DRi): An analysis tool to characterize milk protein aggregates produced in semi-industrial way

Marie Hennetier , Domitille de Guibert , Yingying Gu , Vicente A. Solé , C. Garnier et al.
19th International symposiums of field- and flow-based seperations (FFF2018), May 2018, Columbia SC, United States
Communication dans un congrès hal-03124319 v1

Modulation of the texture of emulsified and acidified model systems by the addition of protein aggregates

Perrine Gelebart , Catherine Garnier , Alain Riaublanc , Marie-Hélène Famelart , Marc Anton
Colloque Biopolymers 2017, Nov 2017, Nantes, France
Communication dans un congrès hal-02215895 v1

Production of biosourced foams by microchannels at high throughput

Julian Sepulveda , Catherine Loisel , Dominique Della Valle , Alain Riaublanc , Martin Laporte et al.
Biopolymers 2017, Nov 2017, Nantes, France
Communication dans un congrès hal-01741267 v1
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Characterization of different milk protein aggregates by Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering (A4F-MALLS)

Thibault Loiseleux , Agnès Rolland-Sabaté , Catherine Garnier , Thomas Croguennec , Sophie Guilois-Dubois et al.
Journées Scientifiques du groupe francophone de fractionnement flux-force, Mar 2017, Nantes, France
Communication dans un congrès hal-02789160 v1

Whey protein aggregates modulate the heat stability of whey protein-stabilized emulsions.

Marie Chevallier , Alain Riaublanc , Christelle Lopez , Pascaline Hamon , Florence Rousseau et al.
13. International Hydrocolloids Conference (IHC), May 2016, Guelph, Canada
Communication dans un congrès hal-01330038 v1
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Stability of whey protein emulsions to heat treatments is mainly governed by the stability of the proteins in the aqueous phase

Marie Chevallier , Alain Riaublanc , Christelle Lopez , Pascaline Hamon , Florence Rousseau et al.
16. Food Colloids Conference, Wageningen University and Research Centre (WUR). Wageningen, NLD., Apr 2016, Wageningen, Netherlands. 33 p
Communication dans un congrès hal-02743577 v1

Rheology of Whey protein Foams processed by milli- and micro Channels at a high throughput.

Catherine Loisel , Dominique Della Valle , Alain Riaublanc , Martin Laporte , Agnès Montillet
10th Annual European rheology conference, Apr 2015, Paris, France
Communication dans un congrès hal-02900113 v1

Protéines végétales : tendances de consommation et impact environnemental

Alain Riaublanc , Marc Anton
Colloque PROTEIN’IAA. De la nutrition aux fonctionnalités des protéines : quelles applications pour les IAA ?, NOVALIM. Bourg en Bresse, FRA., Jun 2014, Bourg-en-bresse, France
Communication dans un congrès hal-02792006 v1

Coupling deterministic and random sequential approaches for structure and texture prediction of a dairy oil-in-water emulsion (présentation orale)

Etienne Descamps , Nathalie Perrot , Sébastien Gaucel , Ioan Cristian Tréléa , Alain Riaublanc et al.
From Model Foods to Food Models - The DREAM Project International Conference, 2014, University of Ljubijana, Slovenia. pp.84
Communication dans un congrès hal-01598169 v1

Coupling deterministic and random sequential approaches for structure and texture prediction of a dairy oil-in-water emulsion

Etienne Descamps , Nathalie Perrot , Sébastien Gaucel , Ioan-Cristian I.-C. Trelea , Alain Riaublanc et al.
The DREAM Project International Conference From Model Foods to Food Models, Institut National de Recherche Agronomique (INRA). UAR Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (1008)., Jun 2013, Nantes, France. 108 p
Communication dans un congrès hal-02739639 v1

Quantitative, multi-scale imaging of the layered structure in puff pastry

C. Deligny , Josselin Bousquières , G. Collewet , S. Challois , A. Riaublanc et al.
Inside-Food, Apr 2013, Leuven, Belgium. pp.1
Communication dans un congrès hal-02606195 v1

Impact of an addition of phospholipids as emulsifiers on structural, rheological and sensory properties of a cream cheese model

Aliénor Coutouly , Alain Riaublanc , Isabelle Gaucher , Monique Axelos M.A.V.
The DREAM Project International Conference From Model Foods to Food Models ; Nantes (France) - (2013-06-24 - 2013-06-26) / Conférence, Institut National de Recherche Agronomique (INRA). UAR Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (1008)., 2013, Nantes, France. 108 p
Communication dans un congrès hal-02748821 v1

Effect of sheet numbers on the thickness of fat and dough layers in puff pastry

C. Deligny , Josselin Bousquières , G. Collewet , S. Challois , A. Riaublanc et al.
Cereal and Europe, May 2013, Leuven, Belgium. pp.1
Communication dans un congrès hal-02606196 v1

Impact of napin, a 2S protein from rapeseed in the functional properties of β-casein

Jean-Marc Schwartz , Véronique Sole , Alain Riaublanc , Marie-Hélène Ropers , Marc Anton
Biopolymers 2013 - Biopolymer Assemblies for Materials Design, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Dec 2013, Nantes, France
Communication dans un congrès hal-02746326 v1

Coupling stochastic and deterministic approaches for multiscale reconstruction of a dairy oil-in-water emulsion (présentation orale)

Etienne Descamps , Nathalie Perrot , Ioan Cristian Tréléa , Sebastien Gaucel , Alain Riaublanc et al.
EWLP - 13th European Workshop on Lignocellulosics and Pulp, 2013, Haifa, Israel
Communication dans un congrès hal-01598178 v1

Food model exploration through evolutionary optimisation coupled with visualisation: Application to the prediction of a milk gel structure

Evelyne Lutton , Alberto Paolo Tonda , Sébastien Gaucel , Alain Riaublanc , Nathalie Perrot
The DREAM Project`s Conference International "From Model Foods to Food Models", Institut National de Recherche Agronomique (INRA). UAR Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (1008)., Jun 2013, Nantes, France. 108 p
Communication dans un congrès hal-02749117 v1

Quantitative imaging of the layered structure in croissant at different stages of processing

C. Deligny , Josselin Bousquières , G. Collewet , D. Le Ray , S. Challois et al.
Annual meeting AACC American Association of Cereal Chemists, Oct 2012, Florida, United States
Communication dans un congrès hal-02598171 v1

Heating milk proteins impacts interface protein adsorption and texture of emulsions: a way to innovative textures

Claire Surel , Alain Riaublanc , Catherine Garnier , Marc Anton
Meeting of working Group Medicago sativa, May 2012, Budapest, Hungary
Communication dans un congrès hal-02802756 v1

Elaboration de nano et microstuctures par assemblages de protéines

Said Bouhallab , Alain Riaublanc , Thomas Croguennec
Carrefours de l'innovation agronomique 2011 Protéines laitières - Aspects nutritionnels et fonctionnels, Apr 2011, Rennes, France. pp.133-147
Communication dans un congrès hal-01454187 v1

Modelling the formation of fat droplet interface during homogenisation in order to describe the texture

Julie Foucquier , Sébastien Gaucel , Claire Surel , Alain Riaublanc , Cédric Baudrit et al.
11. International Congress on Engineering and Food (ICEF11), May 2011, Athenes, Greece. ⟨10.1016/j.profoo.2011.09.107⟩
Communication dans un congrès hal-02748036 v1

Model dairy dessert enriched in polyunsaturated fatty acids : structure, oxidation and bioaccessibility

Claire Surel , Alain Riaublanc , Catherine Garnier , Marc Anton
Biopolymères 2010, Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Dec 2010, Le Croisic, France
Communication dans un congrès hal-02812084 v1

Effect of the heat-treatment on the physical properties of whey protein foams

Irina Nicorescu , Catherine Loisel , Alain Riaublanc , C. Vial , G Djelveh et al.
Food colloids 2008 creating structure, delivering functionality. 12. Food colloids conference, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Apr 2008, Le Mans, France
Communication dans un congrès hal-02757232 v1

Evidences of a relationship between NMR parameters and the size of triacylglycerol crystals

M. Adam Berret , A. Riaublanc , Corinne C. Rondeau-Mouro , François Mariette
9th International Conference on the Applications of Magnetic Resonance in Food Science "Challenges in a Changing World", Sep 2008, Reykjavík, Iceland. pp.20
Communication dans un congrès hal-02591577 v1

Whey protein aggregates; how to change their interfacial properties with structure ?

Najet Mahmoudi , A. Desrumaux , Cedric Gaillard , Monique Axelos M.A.V. , Alain Riaublanc
Food colloids 2008 creating structure, delivering functionality. 12. Food colloids conference, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Apr 2008, Le Mans, France
Communication dans un congrès hal-02751689 v1

Effect of triacylglycerol polymorphism on NMR relaxation parameters

M. Adam Berret , Corinne C. Rondeau-Mouro , A. Riaublanc , François Mariette
6th Euro Fed Lipid Congress : Oils, Fats and Lipids in the 3rd Millennium, Sep 2008, Athènes, Greece. pp.22
Communication dans un congrès hal-02591575 v1

Emulsification des bases laitières à foisonner par membrane : un procédé économe en énergie

Serge Bérot , Marc Anton , Alain Riaublanc , Anne Desrumaux , M. Labbafi et al.
COFrRoCA 2006. 4. Colloque Franco-Roumain de Chimie Appliquée, Jun 2006, Clermond-Ferrand, France
Communication dans un congrès hal-02814694 v1

Structures cristallines de matières laitières, caractérisation et impact sur la fabrication et la stabilité des émulsions foisonnées

A. Riaublanc , Perla Relkin , Michel Ollivon , François Mariette , Fernando Leal Calderon
Congrès Mondial de l'émulsion, Lyon, 3-6 octobre 2006, 2006, pp.1
Communication dans un congrès hal-02588762 v1

Impact des cristaux de matière grasse sur la capacité à foisonner d`émulsions laitières

F. Dalizon , Perla Relkin , François Mariette , Marc Anton , A. Riaublanc
16èmes Rencontre scientifiques et technologiques des industries alimentaires, Nov 2004, Nantes, France. pp.1
Communication dans un congrès hal-02583721 v1

Measurement of water diffusion coefficient in cheese models by low-field 1H PGSE-NMR

A. Metais , François Mariette , A. Riaublanc , G. Brulé
6th international conference on applications of magnetic resonance in food science, Paris, 4-6 septembre 2002, 2002, France. pp.1
Communication dans un congrès hal-02580817 v1

Alpha-s1-casein polymorphism: some clues to the existence of a particular milk secretion process in the goat species.

C. Neveu , A. Riaublanc , Guy Miranda , J.F. Chich , Patrice Martin
4th French-Polish Symposium, 2001, Paris, pp.Inconnu
Communication dans un congrès hal-02825658 v1

Les émulsions alimentaires : quelles protéines pour quelles propriétés ?

Marc Anton , Alain Riaublanc
Euroforum, Oct 2000, Paris, France
Communication dans un congrès hal-02764775 v1

Relations entre l'analyse sensorielle de la texture de fromages à pâte molle et l'imagerie par résonance magnétique nucléaire et microscopie confocale

M.F. Devaux , G. Collewet , S. Herbert , François Mariette , Alain Riaublanc et al.
6. Journées Européennes Agro-Industries et Méthodes Statistiques, 2000, France
Communication dans un congrès hal-02765273 v1

Cartographie par imagerie de résonance magnétique de l'état physique des lipides de tissus sous-cutanés de porc : détermination d'un site représentatif de leur consistance

A. Davenel , A. Riaublanc , C. Leborgne , Pauline Pommeret , P. Marchal et al.
31èmes Journées de la Recherche Porcine en France, Paris, 2-4 février 1999, 1999, France. pp.295-300
Communication dans un congrès hal-02578028 v1

Acides gras alimentaires et TVM : quel impact sur la qualité de la bardière du porc ?

V. Courboulay , A. Riaublanc , Gilles Gandemer , A. Davenel , R. Granier et al.
31èmes Journées de la Recherche Porcine en France, Paris, 2-4 février 1999, 1999, France. pp.287-294
Communication dans un congrès hal-02578027 v1

La détermination de la composition en triglycérides des tissus adipeux : un outil pour l'identification des jambons secs de haut de gamme en Europe

A. Riaublanc , Gilles Gandemer , C. Gambotti , A. Davenel , Gabriel Monin
31èmes Journées de la Recherche Porcine en France, Paris, 2-4 février 1999, 1999, France. pp.301-307
Communication dans un congrès hal-02578030 v1

Magnetic resonance mapping of solid fat content of adipose tissues in meat

A. Davenel , P. Marchal , Alain Riaublanc , Gilles Gandemer
4. International Conference on Applications of Magnetic Resonance in Food Science, Sep 1998, Norwich, United Kingdom
Communication dans un congrès hal-02770860 v1

Degradation specificities of muscle phospholipids during their oxidation in liposomes

Claude Genot , Alain Riaublanc , B. Hubert , Anne Meynier
89. AOCS Annual Meeting, May 1998, Chicago, United States
Communication dans un congrès hal-02764844 v1

Relation entre le taux de solide de la matière grasse et la composition lipidique du tissu adipeux chez le porc. La Résonance Magnétique Nucléaire, une méthode rapide d'évaluation de la qualité des tissus adipeux

A. Davenel , A. Riaublanc , Pauline Pommeret , P. Marchal , Gilles Gandemer
30èmes journées de la recherche porcine en France, Paris, 3-5 février 1998, 1998, France. pp.29-35
Communication dans un congrès hal-02577225 v1

Cartographie par imagerie de résonance magnétique de l'état physique de tissus adipeux sous-cutanés de porc : relation avec leur composition en triglycérides

A. Davenel , A. Marchal , Alain Riaublanc , Gilles Gandemer
10. Rencontres Agoral, Apr 1998, Massy, France
Communication dans un congrès hal-02765390 v1

Magnetic resonance mapping of solid fat content of adipose tissues in meat

A. Davenel , P. Marchal , A. Riaublanc , Gilles Gandemer
Fourth international conference on applications of magnetic resonance in food science, Norwich, GBR, 7-9 septembre 1998, 1998, United Kingdom. pp.272-279
Communication dans un congrès hal-02582431 v1

NMR relaxometry as a rapid technique to evaluate the consistency and the oxydizability of adipose tissues

A. Davenel , P. Marchal , Alain Riaublanc , Gilles Gandemer
Sensoral 98, Feb 1998, Montpellier, France
Communication dans un congrès hal-02767316 v1

Relation entre la composition chimique et le taux de solide mesuré par RMN des lipides du tissu adipeux chez le porc

A. Davenel , Alain Riaublanc , P. Marchal , Gilles Gandemer
Journées Chevreul, Nov 1996, Nantes, France
Communication dans un congrès hal-02770621 v1

La spectroscopie de fluorescence frontale : une approche non invasive de la structure et des interactions entre les constituants des aliments

E. Dufour , Christelle Lopez , Alain Riaublanc , N. Mouhous-Riou
10. Rencontres Agoral, Apr 1998, Massy, France
Communication dans un congrès hal-02769481 v1

NMR relaxometry as a rapid technique to evaluate the consistency and the oxydizability of adipose tissues

A. Davenel , P. Marchal , A. Riaublanc , Gilles Gandemer
Sensoral 98 Colloque international sur les capteurs de la qualité des produits agro-alimentaires, Montpellier, 24-27 février 1998, 1998, France. pp.467-473
Communication dans un congrès hal-02577517 v1

Le globule gras : structure et composition

Alain Riaublanc
Journées Chevreul, Nov 1996, Nantes, France
Communication dans un congrès hal-02765194 v1

Le globule gras : structure et composition

Alain Riaublanc
Conférence Chevreul, Nov 1996, Nantes, France
Communication dans un congrès hal-02766687 v1

Variation in levels of aroma compounds of goat cheeses during ripening

Jean-Luc Le Quéré , A. Pierre , Alain Riaublanc
Ripening and quality of cheeses, Feb 1996, Besançon, France. pp.44
Communication dans un congrès hal-02839637 v1

Relation entre la composition chimique et le taux de solide mesuré par RMN des lipides du tissu adipeux chez le porc

A. Davenel , Alain Riaublanc , P. Marchal , Gilles Gandemer , . Inra
Conférence Chevreul, Nov 1996, Nantes, France. pp.188
Communication dans un congrès hal-02838810 v1

HPLC Analysis of Triacylglycerol Molecular Species

Alain Riaublanc , Michèle Viau
Multidimensional Characterization of Dietary Lipids, Springer, pp.101, 2024, ⟨10.1007/978-1-0716-3758-6_8⟩
Chapitre d'ouvrage hal-04684054 v1

Spectre des constituants majeurs des aliments. Lipides

Alain Riaublanc , D. Bertrand , E. Dufour
La spectroscopie infrarouge et ses applications analytiques, Lavoisier, 2006, Sciences et Techniques Agroalimentaires, 2-7430-0809-1
Chapitre d'ouvrage hal-02818691 v1

The molecular organisation of dairy matrices influences partitioning and release of aroma compounds

Anne Meynier , Sebastien Bongard , Alain Riaublanc , Claude Genot
Flavour Science. Recent advances and trends, 43, W.L.P. Bredie, M.A. Petersen, 2006, ⟨10.1016/S0167-4501(06)80094-4⟩
Chapitre d'ouvrage hal-01865606 v1

Lipid oxidation in emulsions

Claude Genot , Anne Meynier , Alain Riaublanc
Lipid oxidation pathways, American Oil Chemists Society, 2003, 1-893997-43-X
Chapitre d'ouvrage hal-02830589 v1

Protein alterations due to lipid oxidation in multiphase systems

Claude Genot , Anne Meynier , Alain Riaublanc , J.M. Chobert
Lipid oxidation pathways, American Oil Chemists Society, 2003, 1-893997-43-X
Chapitre d'ouvrage hal-02826891 v1

Spectres des constituants majeurs des aliments. Lipides

Alain Riaublanc , D. Bertrand , E. Dufour
La spectroscopie infrarouge et ses applications analytiques, Technique et Documentation, 2000, Sciences et Techniques Agroalimentaires, 2-7430-0375-8
Chapitre d'ouvrage hal-02842660 v1