alain riaublanc CRHC Unité Biopolymères Interactions Assemblages

Identifiants chercheurs

IdHAL :

alain-riaublanc

ORCID :

0000-0002-0326-9350

Publications

Article dans une revue (107)

A general viscosity model for high moisture extrudates of pea protein isolates/gluten blend Tom Purcell,Guillaume Delaplace,Alain Riaublanc,Maxime Demême,Antoine Derensyet al. Physics of Fluids, 2025, 37 (3), ⟨10.1063/5.0256835⟩ Article dans une revue hal-05280244v1
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 Buffièreet al. Food Chemistry, 2025, 474, pp.143161 (art. number). ⟨10.1016/j.foodchem.2025.143161⟩ Article dans une revue hal-04990785v1
Recovery of proteins coupling enzymatic reaction and microfiltration from Tetraselmis chui extract Alexia Poidevin,Pascale Gillon,Hanitra Rabesona,Hafizur Rahman,Agnes Schulzeet al. Separation and Purification Technology, 2025, 370, pp.133216. ⟨10.1016/j.seppur.2025.133216⟩ Article dans une revue hal-05280643v1
Structure and solubility of pea seed-derived ingredients produced by air classification: Relevance of the seed milling process and endogenous lipid accumulation Perrine Gélébart,Georges Maraval,Alice Kermarrec,Lucie Ribourg-Birault,Audrey Geaironet al. Food Research International, 2025, 222 (1), pp.117556. ⟨10.1016/j.foodres.2025.117556⟩ Article dans une revue hal-05288201v1
The competition between endogenous phospholipids and proteins from pea protein isolate rules their interfacial properties Eléna Keuleyan,Jeanne Kergomard,Adeline Boire,Elisabeth David-Briand,Veronique Vieet al. Food Hydrocolloids, 2025, 168, pp.111475. ⟨10.1016/j.foodhyd.2025.111475⟩ Article dans une revue hal-05105547v1
Digestive fate of emulsions formulated with pea and lupin protein ingredients: Modulation of lipid digestibility and bioaccessibility by the interfacial composition? Eléna Keuleyan,Sophie Laurent,Alain Riaublanc,Claire Berton-Carabin,Anne Meynier Food Research International, 2025, 202, pp.115749. ⟨10.1016/j.foodres.2025.115749⟩ Article dans une revue hal-05079007v1
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-Biraultet al. Future Foods, 2024, 9, pp.100323. ⟨10.1016/j.fufo.2024.100323⟩ Article dans une revue hal-04531997v1
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-Biraultet al. Food Hydrocolloids, 2023, 141, pp.108671. ⟨10.1016/j.foodhyd.2023.108671⟩ Article dans une revue hal-04643804v1
Membrane lipid composition of Carnobacterium maltaromaticum CNCM I-3298, a highly cryoresistant lactic bacterium Ha Phuong Ta,C. Clarisse,E. Maes,N. Yamakawa,Y. Guérardelet al. Chemistry and Physics of Lipids, 2023, 255, pp.105326. ⟨10.1016/j.chemphyslip.2023.105326⟩ Article dans une revue hal-04397076v1
Protein concentrate from Rhynchophorus phoenicis larvae: nutritional profile, protein identification, and emulsifying properties Aymar Rodrigue Fogang Mba,Michèle Viau,Elisabeth David-Briand,Alain Riaublanc,Germain Kansciet al. Journal of Food Measurement and Characterization, 2023, 18 (1), pp.240-255. ⟨10.1007/s11694-023-02177-z⟩ Article dans une revue hal-05074933v1
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-04131375v1
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. Abellanet al. Separation and Purification Technology, 2022, 285, pp.120353. ⟨10.1016/j.seppur.2021.120353⟩ Article dans une revue hal-03573353v2
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 Ranchonet al. Applied Rheology, 2021, 31 (1), pp.24-38. ⟨10.1515/ARH-2020-0116⟩ Article dans une revue hal-03361071v1
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 Kansciet al. Future Foods, 2021, pp.100037. ⟨10.1016/j.fufo.2021.100037⟩ Article dans une revue hal-03243858v1
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-03463020v1
Combining plant and dairy proteins in food colloid design Emma B A Hinderink,Adeline Boire,Denis Renard,Alain Riaublanc,Leonard M C Sagiset 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-03394364v1
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-Houssouet al. Journal of Agricultural and Food Chemistry, 2021, 69 (23), pp.6601-6612. ⟨10.1021/acs.jafc.1c01005⟩ Article dans une revue hal-03318346v1
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-02479911v1
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-02513111v1
Electrokinetic leakage as a tool to probe internal fouling in MF and UF membranes C. Rouquie,S. Liu,Murielle Rabiller-Baudry,A. Riaublanc,M. Frappartet al. Journal of Membrane Science, 2020, 599, pp.117707. ⟨10.1016/j.memsci.2019.117707⟩ Article dans une revue hal-02498315v1
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 Bizienet al. Food Research International, 2020, 138, Part A, pp.109770. ⟨10.1016/j.foodres.2020.109770⟩ Article dans une revue hal-02969002v1
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. Loiselet al. Chemical Engineering and Processing: Process Intensification, 2020, 148, pp.107787. ⟨10.1016/j.cep.2019.107787⟩ Article dans une revue hal-02479907v1
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-02884904v1
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 Rousseauet 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-01961395v1
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 Riaublancet al. Journal of Colloid and Interface Science, 2019, 534, pp.279-290. ⟨10.1016/j.jcis.2018.09.033⟩ Article dans une revue hal-01887283v1
Protein aggregates modulate the texture of emulsified and acidified acid milk gels Perrine Gelebart,Alain Riaublanc,Marie-Hélène Famelart,Camille Jonchere,Valerie Beaumalet al. Food Hydrocolloids, 2019, 93, pp.176-188. ⟨10.1016/j.foodhyd.2019.02.007⟩ Article dans une revue hal-02048856v1
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 Croguennecet 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-01608238v1
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 Rousseauet al. Food Hydrocolloids, 2018, 76, pp.164-172. ⟨10.1016/j.foodhyd.2016.12.014⟩ Article dans une revue hal-01646902v1
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-Duboiset al. Food Hydrocolloids, 2018, 74, pp.197-206. ⟨10.1016/j.foodhyd.2017.08.012⟩ Article dans une revue hal-01577106v1
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-01823874v1
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. Boscheret al. Journal of Human Lactation, 2016, 32 (3), pp.19-27. ⟨10.1177/0890334415588513⟩ Article dans une revue hal-01487353v1
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 Rousseauet al. Food Hydrocolloids, 2016, 61, pp.487-495. ⟨10.1016/j.foodhyd.2016.06.009⟩ Article dans une revue hal-01454636v1
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 istex hal-01741141v1
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-02636618v1
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 Riaublancet al. LWT - Food Science and Technology, 2015, 63 (1), pp.562-568. ⟨10.1016/j.lwt.2015.03.084⟩ Article dans une revue hal-02638138v1
Erratum to :&quot;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-01535350v1
Rheological properties of food foams produced by SMX static mixers M. Laporte,D. Della Valle,Catherine Loisel,S. Marze,A. Riaublancet al. Food Hydrocolloids, 2015, 43, pp.51-57. ⟨10.1016/j.foodhyd.2014.04.035⟩ Article dans une revue istex hal-02572895v1
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 Riaublancet 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-01195497v1
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-01234851v1
Composition and structure of interface impacts texture of O/W emulsions Claire Surel,Julie Foucquier,Nathalie Perrot,A. Mackie,Catherine Garnieret al. Food Hydrocolloids, 2014, 34 (1), pp.3 - 9. ⟨10.1016/j.foodhyd.2013.06.016⟩ Article dans une revue hal-01195504v1
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 istex hal-02635804v1
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 istex hal-01195498v1
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-02640902v1
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-02647591v1
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-02594575v1
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. Loiselet al. Food Hydrocolloids, 2011, 25 (4), pp.797-808. ⟨10.1016/j.foodhyd.2010.09.020⟩ Article dans une revue istex hal-00729269v1
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-01454221v1
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-02652242v1
Self-Assembly and Foaming Properties of Fatty Acid-Lysine Aqueous Dispersions Bruno Novales,Alain Riaublanc,Laurence Navailles,Bérénice Houinsou-Houssou,Cédric Gaillardet al. Langmuir, 2010, 26 (3), pp. 5329-5334. ⟨10.1021/la9034613⟩ Article dans une revue hal-00480572v1
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-02667000v1
Influence of protein heat treatment on the continuous production of food foams I. Nicorescu,C. Vial,C. Loisel,Alain Riaublanc,Gerard Cuvelieret al. Food Research International, 2010, 43 (6), pp.1585-1593. ⟨10.1016/j.foodres.2010.03.015⟩ Article dans une revue istex hal-01173781v1
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-02663911v1
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-02592803v1
Effect of dynamic heat treatment on the physical properties of whey protein foams Irina Nicorescu,Catherine Loisel,Alain Riaublanc,C. Vial,G. Djelvehet al. Food Hydrocolloids, 2009, 23 (4 Sp Iss.), pp.1209-1219. ⟨10.1016/j.foodhyd.2008.09.005⟩ Article dans une revue istex hal-02669219v1
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-02592801v1
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-02590365v1
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-02665448v1
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. Djelvehet al. Food Research International, 2008, 41 (7), pp.707-713. ⟨10.1016/j.foodres.2008.05.003⟩ Article dans une revue istex hal-02668040v1
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 Djelvehet al. Food Research International, 2008, 41 (10), pp.980-988. ⟨10.1016/j.foodres.2008.08.003⟩ Article dans une revue istex hal-02662027v1
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-02661787v1
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 Wildeet 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-00905795v1
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-02662780v1
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 Wildeet 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-00908046v1
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-02587710v1
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-02668182v1
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-01453959v1
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-02663809v1
Emulsification des bases laitières à foisonner par membrane : un procédé économe en énergie Serge Bérot,Marc Anton,Alain Riaublanc,Anne Desrumaux,M. Labbafiet al. Scientific Study and Research VI, 2006, 7 (3), pp.555-564 Article dans une revue hal-02662796v1
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. Gravieret 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-02587069v1
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. Gravieret 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-02681318v1
Stabilisation des mousses émulsionnées laitières : substitution de la gélatine par des mélanges de polysaccharides Marc Anton,S. Vaslin,C. Valentini,C. Bréard,C. Georgeset 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-02682183v1
The supramolecular organisation of beta-casein : effect on interfacial properties Stephanie Dauphas,N. Mouhous-Riou,Brigitte Metro,A.R. Mackie,P.J. Wildeet al. Food Hydrocolloids, 2005, 19 (3), pp.387-393 Article dans une revue hal-02678529v1
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-02583716v1
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-02675425v1
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-02673026v1
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-02671378v1
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-02671916v1
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-02680877v1
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-00900373v1
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-02671529v1
Definition of a model fat for crystallization-in-emulsion studies Christelle Lopez,Alain Riaublanc,P. Llesieur,C. Bourgaux,G. Kelleret al. Journal of the American Oil Chemists' Society, 2001, 78 (1), pp.1-12 Article dans une revue hal-02680052v1
Monitoring the identity and the structure of soft cheeses by fluorescence spectroscopy Sophie Herbert,Nadine Riou,Marie Devaux,Alain Riaublanc,Brigitte Bouchetet al. Le Lait, 2000, 80 (6), pp.621-634. ⟨10.1051/lait:2000149⟩ Article dans une revue hal-00895449v1
Monitoring the identity and the structure of soft cheeses by fluorescence spectroscopy S. Herbert,N. Mouhous-Riou,M.F. Devaux,Alain Riaublanc,Brigitte Bouchetet al. Lait, 2000, 80 (6), pp.621-634 Article dans une revue hal-02698137v1
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-02697202v1
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-02696024v1
Acides gras alimentaires et TVM. Quel impact sur la qualité de la bardière du porc ? V. Courboulay,Alain Riaublanc,Gilles Gandemer,A. Davenel,R. Granieret al. Journees de la Recherche Porcine en France, 1999, 31, pp.287-294 Article dans une revue hal-02690924v1
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-02578034v1
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. Marchalet al. Journees de la Recherche Porcine en France, 1999, 31, pp.295-300 Article dans une revue hal-02697461v1
Quantification of milk gel microstructure using confocal laser scanning microsocpy and image analysis S. Herbert,Brigitte Bouchet,Alain Riaublanc,E. Dufour,D.J. Gallantet al. Scanning, 1999, 21 (2), pp.124 Article dans une revue hal-02696072v1
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-02689208v1
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-02692148v1
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-02689450v1
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-00929674v1
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-02689164v1
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 Demaizièreset al. Le Lait, 1998, 78 (2), pp.191-202 Article dans une revue hal-00929587v1
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-02697865v1
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-00929594v1
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-02699072v1
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-00929595v1
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 Demaizièreset al. Lait, 1998, 78 (2), pp.191-202 Article dans une revue hal-02691964v1
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-02684662v1
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-02684149v1
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-02698016v1
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-00929554v1
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-00929555v1
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-02713611v1
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-02714969v1

Communication dans un congrès (78)

Recovery of proteins from microalgae extracts using biocatalytic membranes Alexia Poidevin,Tim Schreiber,Martin Schmidt,Konrad Leopold,Alain Riaublancet al. World Filtration Congress (WFC14), Jun 2025, Bordeaux, France Communication dans un congrès hal-05343579v1
Coupling enzymatic reaction and separation to recover proteins from lysed Tetraselmis chui Alexia Poidevin,Pascale Gillon,Alain Riaublanc,Estelle Couallier Euromembrane, Sep 2024, Pragues, Czech Republic Communication dans un congrès hal-05343193v1
Fractions protéiques issues de légumineuses : jusqu'où faut-il les purifier ? Catherine Garnier,V. Beaumal,L. Ribourg-Birault,J. Davy,C. Jonchèreet al. 4. Rencontres francophones sur les légumineuses - RFL#4, Jan 2024, Saly, Sénégal Communication dans un congrès hal-04700803v1
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 Vieet al. AOCS Annual Meeting & Expo, AOCS, Apr 2024, Montréal, Canada Communication dans un congrès hal-04661665v1
Couplage d'une réaction enzymatique et d'une séparation pour récupérer lesprotéines de Tetraselmis chui lysées Alexia Poidevin,Pascale Gillon,Alain Riaublanc,Estelle Couallier SFGP Congrès 2024, Société Française de Génie des Procédés, Oct 2024, Deauville, France Communication dans un congrès hal-05343289v1
Development of an innovative process to recover proteins from lysed Tetraselmis chui by coupling extraction and separation in aqueous phase and facilitate their valorisation Alexia Poidevin,Pascale Gillon,Alain Riaublanc,Estelle Couallier 20th edition of the International Conference on Renewable Resources & Biorefineries, Jun 2024, Bruxelles, Belgium Communication dans un congrès hal-05343332v1
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-04735039v1
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-04734974v1
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-Briandet al. 19. Euro Fed Lipid Congress and Expo, EFL, Sep 2023, Poznan, Poland Communication dans un congrès hal-04667750v1
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-04667730v1
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 Viauet al. International Conference on Polyphenols - ICP2023, inrae BIA, Jul 2023, Nantes, France Communication dans un congrès hal-04684011v1
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-04693906v1
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-04667742v1
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 Riaublancet 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-03404257v1
Monitoring dairy protein aggregate structure allows to control the texture of emulsions Catherine Garnier,T Loiseleux,P Gelebart,M Chevalier,Marie-Hélène Famelartet 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-03370387v2
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 Robergeet al. Euromembrane, Nov 2021, Copenhagen, Denmark Communication dans un congrès hal-04212122v1
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 Famelartet al. Polymerix 2019, Jul 2019, Rennes, France Communication dans un congrès hal-02737910v1
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-02360986v1
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 Riveraet al. Workshop on Applications of Multi-scale Approaches in Environmental chemistry (AMARE 2019), Apr 2019, Rennes, France Communication dans un congrès hal-02344663v1
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 Croguennecet al. 54.congrès annuel du Groupe Français de Rhéologie (GFR), Oct 2019, Montpellier, France Communication dans un congrès hal-02338185v1
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-02360951v1
Protein aggregates modulate the texture of emulsified and acidified dairy model systems Perrine Gelebart,Alain Riaublanc,Marie-Hélène Famelart,Camille Jonchere,Valerie Beaumalet al. 17. Food Colloids Conference - Food Colloids 2018, Apr 2018, Leeds, United Kingdom Communication dans un congrès hal-02198135v1
How protein aggregates can modulate the texture of emulsified and acidified dairy model systems? Perrine Gelebart,Alain Riaublanc,Marie-Hélène Famelart,Camille Jonchere,Valerie Beaumalet al. 3. Food structure and functionality forum symposium, Jun 2018, Montreal, Canada Communication dans un congrès hal-02198131v1
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. Garnieret al. 19th International symposiums of field- and flow-based seperations (FFF2018), May 2018, Columbia SC, United States Communication dans un congrès hal-03124319v1
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-01741254v1
Whey protein emulsions : how to control texture in a large range of protein concentration. Thomas Croguennec,Marie Chevallier,Thibault Loiseleux,Catherine Garnier,Alain Riaublancet 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-02790199v1
Flow process and heating conditions modulate the size and properties of whey protein aggregates Domitille de Guibert,Marie Hennetier,Guillaume Delaplace,Romain Jeantet,Alain Riaublancet 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-02737426v1
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-02737651v1
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-01952867v1
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 Jonchereet al. Meeting of working Group Medicago sativa, Oct 2018, Papendal, Netherlands Communication dans un congrès hal-02789530v1
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 Garnieret al. FFF2018—19th International Symposium on Field- and Flow-based Separations, May 2018, Columbia, United States Communication dans un congrès hal-03370393v2
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-Duboiset al. Journées Scientifiques du groupe francophone de fractionnement flux-force, Mar 2017, Nantes, France Communication dans un congrès hal-02789160v1
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-02215895v1
Production of biosourced foams by microchannels at high throughput Julian Sepulveda,Catherine Loisel,Dominique Della Valle,Alain Riaublanc,Martin Laporteet al. Biopolymers 2017, Nov 2017, Nantes, France Communication dans un congrès hal-01741267v1
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 Rousseauet al. 16. Food Colloids Conference, Wageningen University and Research Centre (WUR). Wageningen, NLD., Apr 2016, Wageningen, Netherlands. 33 p Communication dans un congrès hal-02743577v1
Whey protein aggregates modulate the heat stability of whey protein-stabilized emulsions. Marie Chevallier,Alain Riaublanc,Christelle Lopez,Pascaline Hamon,Florence Rousseauet al. 13. International Hydrocolloids Conference (IHC), May 2016, Guelph, Canada Communication dans un congrès hal-01330038v1
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-02900113v1
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 Riaublancet 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-02739639v1
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-02792006v1
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 Riaublancet al. From Model Foods to Food Models - The DREAM Project International Conference, 2014, University of Ljubijana, Slovenia. pp.84 Communication dans un congrès hal-01598169v1
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-02746326v1
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-02748821v1
Effect of sheet numbers on the thickness of fat and dough layers in puff pastry C. Deligny,Josselin Bousquières,G. Collewet,S. Challois,A. Riaublancet al. Cereal and Europe, May 2013, Leuven, Belgium. pp.1 Communication dans un congrès hal-02606196v1
Quantitative, multi-scale imaging of the layered structure in puff pastry C. Deligny,Josselin Bousquières,G. Collewet,S. Challois,A. Riaublancet al. Inside-Food, Apr 2013, Leuven, Belgium. pp.1 Communication dans un congrès hal-02606195v1
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 Riaublancet al. EWLP - 13th European Workshop on Lignocellulosics and Pulp, 2013, Haifa, Israel Communication dans un congrès hal-01598178v1
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-02749117v1
Quantitative imaging of the layered structure in croissant at different stages of processing C. Deligny,Josselin Bousquières,G. Collewet,D. Le Ray,S. Challoiset al. Annual meeting AACC American Association of Cereal Chemists, Oct 2012, Florida, United States Communication dans un congrès hal-02598171v1
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-02802756v1
Modelling the formation of fat droplet interface during homogenisation in order to describe the texture Julie Foucquier,Sébastien Gaucel,Claire Surel,Alain Riaublanc,Cédric Baudritet 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-02748036v1
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-01454187v1
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-02812084v1
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-02591575v1
Effect of the heat-treatment on the physical properties of whey protein foams Irina Nicorescu,Catherine Loisel,Alain Riaublanc,C. Vial,G Djelvehet 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-02757232v1
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-02591577v1
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-02751689v1
Emulsification des bases laitières à foisonner par membrane : un procédé économe en énergie Serge Bérot,Marc Anton,Alain Riaublanc,Anne Desrumaux,M. Labbafiet al. COFrRoCA 2006. 4. Colloque Franco-Roumain de Chimie Appliquée, Jun 2006, Clermond-Ferrand, France Communication dans un congrès hal-02814694v1
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-02588762v1
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-02583721v1
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-02580817v1
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-02825658v1
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 Riaublancet al. 6. Journées Européennes Agro-Industries et Méthodes Statistiques, 2000, France Communication dans un congrès hal-02765273v1
Les émulsions alimentaires : quelles protéines pour quelles propriétés ? Marc Anton,Alain Riaublanc Euroforum, Oct 2000, Paris, France Communication dans un congrès hal-02764775v1
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-02770860v1
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-02578030v1
Acides gras alimentaires et TVM : quel impact sur la qualité de la bardière du porc ? V. Courboulay,A. Riaublanc,Gilles Gandemer,A. Davenel,R. Granieret al. 31èmes Journées de la Recherche Porcine en France, Paris, 2-4 février 1999, 1999, France. pp.287-294 Communication dans un congrès hal-02578027v1
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. Marchalet al. 31èmes Journées de la Recherche Porcine en France, Paris, 2-4 février 1999, 1999, France. pp.295-300 Communication dans un congrès hal-02578028v1
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-02770621v1
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-02767316v1
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-02582431v1
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-02765390v1
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-02577225v1
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-02764844v1
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-02769481v1
Le globule gras : structure et composition Alain Riaublanc Journées Chevreul, Nov 1996, Nantes, France Communication dans un congrès hal-02765194v1
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-02577517v1
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-02838810v1
Le globule gras : structure et composition Alain Riaublanc Conférence Chevreul, Nov 1996, Nantes, France Communication dans un congrès hal-02766687v1
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-02839637v1

Pré-publication, Document de travail (1)

Nutritional value of Chlorella vulgaris : Implication of color Binelli Baptiste,Alice Kermarrec,Valérie Beaumal,Alain Riaublanc,Ha Phuong TA 2025 Pré-publication, Document de travail hal-05184884v1

Poster de conférence (40)

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-04721965v1
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-Carabinet al. 8th International Congress of Food Digestion, Apr 2024, Porto (Portugal), Portugal Poster de conférence hal-04661636v1
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-04661646v1
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-04667897v1
The competition between endogeneous phospholipids and proteins from pea protein ingredients rules their interfacial properties Eléna Keuleyan,Jeanne Kergomard,Perrine Gelebart,Valérie Beaumal,Adeline Boireet al. 19. Food Colloids Conference, Apr 2024, Thessaloniki, Greece Poster de conférence hal-04661908v1
The competition between endogeneous phospholipids and proteins from pea protein ingredients rules their interfacial propoerties Eléna Keuleyan,Jeanne Kergomard,Perrine Gélébart,Valérie Beaumal,Adeline Boireet al. 19. Food Colloids Conference, Apr 2024, Thessaloniki, Greece Poster de conférence hal-04667993v1
Faba bean testa profiling and interaction with proteins Kévin Billet,Audrey Geairon,Hanitra Rabesona,Sophie Guilois Dubois,Véronique Solé-Jamaultet al. 16èmes Journées Scientifiques RFMF, Jun 2024, Saint Malo (Palais du Grand Large), France. 2024 Poster de conférence hal-04922718v1
Selective extraction of glycolipids by supercritical CO2 from spinach Ali Al-Jaberi,Vanessa Jury,Alain Riaublanc,Estelle Couallier,Ha Phuong TA ICEF14 (International Congress on Engineering and Food), Jun 2023, Nantes, France Poster de conférence hal-04211563v1
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 Croguennecet 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-04150248v1
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 Valleet al. International Congress on Engineering and Food, ICEF 14, Jun 2022, Nantes, France Poster de conférence hal-04423740v1
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-02361018v1
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-02100439v1
Control of the whey protein-stabilized emulsion texture in a large range of concentration Marie Chevallier,Thibault Loiseleux,Christelle Lopez,Catherine Garnier,Alain Riaublancet al. Journées Plénières du GDR SLAMM (Solliciter LA Matière Molle), Nov 2019, Roscoff, France. , 2019 Poster de conférence hal-02737415v1
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 Riaublancet 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-01869892v1
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 Lopezet al. IDF World Dairy Summit 2018, Oct 2018, Daejeon, North Korea. , 2018 Poster de conférence hal-01908151v1
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 Riaublancet al. IDF WDS 2018 Dairy for the next generation, Sep 2018, Daejeon, South Korea. , 2018 Poster de conférence hal-01869896v1
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-01862853v1
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-02198138v1
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 Riaublancet al. Biopolymers 2017 Key Ingredients for the Food Transition, Nov 2017, Nantes, France. 2017 Poster de conférence hal-02788888v1
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 Rousseauet al. 2nd Food Structure and Functionality Forum Symposium – from Molecules to Functionality, Feb 2016, Singapour city, Singapore. , 2016 Poster de conférence hal-01454597v1
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 Rousseauet al. 7. Rencontres Biologie-Physique du Grand Ouest, Jun 2016, Nantes, France. , 2016 Poster de conférence hal-01454628v1
Improving the heat stability of whey protein microgel-emulsion with a small quantity of casein. Marie Chevallier,Alain Riaublanc,Christelle Lopez,Pascaline Hamon,Florence Rousseauet al. IDF World Dairy Summit 2016, Oct 2016, Rotterdam, Netherlands. , 2016 Poster de conférence hal-01391834v1
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-01741199v1
Creation of textured dairy emulsions by connecting oil droplets through whey protein aggregates Thibault Loiseleux,Catherine Garnier,Thomas Croguennec,Valerie Beaumal,Camille Jonchereet al. 16. Food Colloids Conference, Apr 2016, Wageningen, Netherlands. , 2016 Poster de conférence hal-01305338v1
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-Duboiset al. Association francophone des techniques separatives (AFSEP), Jun 2016, Nantes, France. 2016 Poster de conférence hal-02742435v1
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-01741204v1
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 Kansciet al. 16. Food Colloids Conference, Apr 2016, Wageningen, Netherlands. 2016 Poster de conférence hal-02740653v1
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-02900103v1
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-02745528v1
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-03144713v1
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 Antonet al. 11. International Hydrocolloids Conference Biofunctionality and Technobiofunctionality of Hydrocolloids, May 2012, Indianapolis, United States. 2012 Poster de conférence hal-01195488v1
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-02828766v1
Supramolecular organisations of beta-casein : Effect on the interfacial properties Stephanie Dauphas,N. Mouhous-Riou,Brigitte Metro,Alan Mackie,Peter James Wildeet al. Food Colloids Congress, 2004, Leeds, United Kingdom. 1 p., 2004 Poster de conférence hal-02831251v1
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-02827419v1
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-02831420v1
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 Ramponet al. Séminaire scientifique VANAM, Nov 2002, Nantes, France. 1 p., 2002 Poster de conférence hal-02834093v1
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-02829189v1
Identification by fluorescence spectroscopy and confocal microscopy of soft cheeses exhibiting different textures S. Herbert,M.F. Devaux,Brigitte Bouchet,Alain Riaublanc,N. Mouhous-Riouet al. 5. Symposium International sur l'Authenticité des Produits Alimentaires, Jun 1999, La Baule, France. 1 p., 1999 Poster de conférence hal-02840309v1
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-02841685v1
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-02841934v1

Ouvrages (5)

Multidimensional Characterization of Dietary Lipids Christelle Lopez,Claude Genot,Alain Riaublanc Springer US, 2024, Methods and Protocols in Food Science, 2662-9518 (elect. ISSN). ⟨10.1007/978-1-0716-3758-6⟩ Ouvrages hal-04684035v1
Projet Magrit. Rapport final Alain Riaublanc 45 p., 2003 Ouvrages hal-02830163v1
Fonctionnalité de la matière grasse laitière émulsionnée. Influence de l'interface et de la matière grasse sur l'état crsitallin du globule gras. Conséquences sur la stabilité et la rhéologie. Arilait Recherches. Programme &quot;Matières grasses&quot;. Synthèse finale INRA Alain Riaublanc 51 p., 2002 Ouvrages hal-02825355v1
Les lipides du lait. Le globule gras : structure et composition Alain Riaublanc 29 p., 2000 Ouvrages hal-02836361v1
Méthode rapide de caractérisation des tissus adipeux du porc pour un tri en fonction de leur aptitude à la transformation. Rapport final CEMAGREF, INRA, CTSCCV, UNIPORC-Ouest A. Davenel,Alain Riaublanc,L. Le Guern,Aude Ripoche,B. Jacquetet al. 17 p., 1998 Ouvrages hal-02841313v1

Chapitre d'ouvrage (6)

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-04684054v1
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-01865606v1
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-02818691v1
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-02830589v1
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-02826891v1
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-02842660v1

Rapport (3)

Document de synthèse du groupe de travail &quot;enjeux et questions de recherche sur protéines végétales communes entre les départements TRANSFORM & BAP Karine Gallardo,Marc Anton,Marie Bodinier,Adeline Boire,,Loïc Briandet al. [Rapport Technique] Inrae. 2021 Rapport (rapport d’expertise collective) hal-03563188v1
Projet MEATIC: Mesure de l’activité antioxydante d’extraits végétaux dans un modèle de produits carnés Claude Genot,Charlotte Dupuis,Alain Riaublanc [0] 2014, 33 p Rapport hal-02801389v1
Influence de la MGLA émulsionnée sur les propriétés fonctionnelles des gels laitiers types présure. Projet &quot;MAGRIT&quot;. Rapport de synthèse final François Mariette,A. Riaublanc irstea. 2004, pp.11 Rapport hal-02583745v1