Cassandre Leverrier

Publications

Article dans une revue (9)

Influence of starch-based gels on 3D food printing: Linking printability, texture, rheological properties, and sensory evaluation Taíse Toniazzo,Cassandre Leverrier,Nathália Lisboa Souza,Giana Almeida,Carmen Cecília Tadiniet al. Future Foods, 2025, 12, pp.100725. ⟨10.1016/j.fufo.2025.100725⟩ Article dans une revue hal-05232476v1
Modeling the structure-texture-stability relationship in apricot juices treated by High Pressure Homogenization Paula Khati,Delphine Huc-Mathis,Cassandre Leverrier International Journal of Molecular and Physical Gastronomy, 2024, 10 (1) (12), pp.1-20. ⟨10.17180/ijmpg-2024-art12⟩ Article dans une revue hal-04813955v1
Predicting the gravity-driven flow of power law fluids in a syringe: a rheological map for the IDDSI classification Rémi Lecanu,Guy Della Valle,Cassandre Leverrier,Marco Ramaioli Rheologica Acta, 2024, 63, pp.459-469. ⟨10.1007/s00397-024-01449-9⟩ Article dans une revue hal-04532141v1
Modelling shear viscosity of soft plant cell suspensions Cassandre Leverrier,Giana Almeida,Gérard Cuvelier,Paul Menut Food Hydrocolloids, 2021, 118, pp.106776. ⟨10.1016/j.foodhyd.2021.106776⟩ Article dans une revue hal-03255092v1
Structuring wheat dough using a thermomechanical process, from liquid food to 3D-printable food material Laurena Masbernat,Sophie Berland,Cassandre Leverrier,Gabrielle Moulin,Camille Michonet al. Journal of Food Engineering, 2021, 310, pp.110696. ⟨10.1016/j.jfoodeng.2021.110696⟩ Article dans une revue hal-03965620v1
Design of Model Apple Cells Suspensions: Rheological Properties and Impact of the Continuous Phase Cassandre Leverrier,Giana Almeida,Paul Menut,Gérard Cuvelier Food Biophysics, 2017, 12 (3), pp.383-396. ⟨10.1007/s11483-017-9494-3⟩ Article dans une revue hal-03258639v1
Rheological properties of pomegranate peel suspensions: The effect of fibrous material and low-methoxyl pectin at acidic pH Mouna Abid,S. Cheikhrouhou,Gerard G. Cuvelier,Cassandre Leverrier,Catherine M.G.C. Renardet al. Food Hydrocolloids, 2017, 62, pp.174-181. ⟨10.1016/j.foodhyd.2016.08.008⟩ Article dans une revue hal-02622170v1
Assessment of deformability of soft plant cells by 3D imaging Cassandre Leverrier,Gabrielle Moulin,Gérard Cuvelier,Giana Almeida,Giana Almeida Perré Food Structure, 2017, 14, pp.95-103. ⟨10.1016/j.foostr.2017.07.002⟩ Article dans une revue hal-03323072v1
Influence of particle size and concentration on rheological behaviour of reconstituted apple purees Cassandre Leverrier,Giana Almeida,Lucia Brisset Espinosa-Muñoz,Gérard Cuvelier Food Biophysics, 2016, 11 (3), pp.235-247. ⟨10.1007/s11483-016-9434-7⟩ Article dans une revue hal-01568445v1

Communication dans un congrès (6)

From Rheology and Tribology to Consistencies and Texture Rémi Lecanu,Yurixy Bugarin-Castillo,A. Geoffroy,Pascale Bou Fadel,Cassandre Leverrieret al. 13th International Workshops on Molecular Gastronomy, INRAE-AgroParisTech International Centre of Molecular Gastronomy, May 2024, Palaiseau, France Communication dans un congrès hal-05225777v1
A simple theory to describe the volume of fluid flowing in a syringe under gravity: Application to the syringe flow test of the International Dysphagia Diet Standardisation initiative (IDDSI) Rémi Lecanu,Cassandre Leverrier,Guy Della Valle,Marco Ramaioli IOP Food Physics, Jan 2023, Palaiseau, France Communication dans un congrès hal-04523018v1
Écoulement de fluides non-Newtoniens dans une seringue sous l’effet de la gravité Rémi Lecanu,Guy Della Valle,Cassandre Leverrier,Marco Ramaioli 57ème Congrès du GFR, Oct 2023, Paris, France Communication dans un congrès hal-04523035v1
A simple theory helps identifying which different rheological properties can result in the same syringe flow test performance of the International Dysphagia Diet Standardisation initiative (IDDSI) Rémi Lecanu,Cassandre Leverrier,Guy Della Valle,Marco Ramaioli International Congress on Engineering and Food 2023, Jun 2023, Nantes (France), France Communication dans un congrès hal-04523007v1
Méthodes de mesure rhéologique simples et appliquées, l’exemple des boissons à texture modifiée Rémi Lecanu,Cassandre Leverrier,Guy Della Valle,Marco Ramaioli 56ème Congrès du GFR, Oct 2022, Rennes, France Communication dans un congrès hal-04522974v1
ESTIMATION OF INTRINSIC VISCOSITY OF APPLE CELLS BY NUMERICAL SIMULATION Artemio Plana-Fattori,Christophe Doursat,Giana Almeida,Gabrielle Moulin,Cassandre Leverrieret al. 10th International Conference on Simulation and Modelling in the Food and Bio-Industry (FOODSIM'2018), Apr 2018, Ghent, Belgium Communication dans un congrès hal-03135097v1

Poster de conférence (13)

Formulations of starch-based gels for 3D food printing: link between printability, rheological properties, and sensory characteristics Taise Toniazzo,Cassandre Leverrier,Giana Almeida,Carmen Cecilia Tadini,Valérie Guénard-Lampron EFFoST, Nov 2024, Bruges, Belgium Poster de conférence hal-04867080v1
Peut-on prédire la qualité d'impression de matrices alimentaires à partir de critères rhéologiques simples ? Charlotte Dumoulin,Valérie Guénard-Lampron,Sophie Berland,Giana Almeida,Cassandre Leverrier 57ème Congrès du GFR, Oct 2023, Paris, France Poster de conférence hal-04282316v1
Towards the definition of an objective criterion of the food printing quality Valérie Guénard-Lampron,Giana Almeida,Charlotte Dumoulin,Cassandre Leverrier Sustainable Food and Industry 4.0: Towards the 2030 Agenda, Nov 2023, Valencia, Spain Poster de conférence hal-04282290v1
Simple rheological tests to assess the swallowing capacity of foods. Rémi Lecanu,Cassandre Leverrier,Guy Della Valle,Marco Ramaioli Annual European Rheology Conference 2022,, Apr 2022, Sevilla (Spain), Spain Poster de conférence hal-04522986v1
A simple theory helps identifying which different rheological properties can result in the same IDDSI syringe flow test performance Rémi Lecanu,Cassandre Leverrier,Guy Della Valle,Marco Ramaioli 12th Annual Congres of the European Society for Swallowing Disorders - Deglutology: (re)Connecting in Dysphagia, Sep 2022, Leuven, Belgium Poster de conférence hal-03843429v1
How to ensure the printability of a food matrix ? From formulation to consumer appreciation. Valérie Guenard-Lampron,Cassandre Leverrier,Giana Almeida Perré 36th EFFOST 2022 : Shaping the Production of Sustainable, Healthy Foods for the Future, Nov 2022, Dublin, Ireland Poster de conférence hal-04132482v1
Impact of mechanical treatment and particle concentration on fruit suspensions stability Cassandre Leverrier,Delphine Huc-Mathis,Giana Almeida,Véronique Bosc,Damien Binoiset al. 2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing, Apr 2016, Avignon, France. Poster de conférence hal-03322532v1
Impact of continuous phase and particle content on rheological behaviour of apple cells suspensions Cassandre Leverrier,Giana Almeida Perré,Gerard G. Cuvelier 20th Anniversary Meeting of the European Society of Rheology: "Can rheology save the world?", Mar 2016, Zürich, Switzerland. Poster de conférence hal-03322517v1
Soft plant cells suspensions: How does structural parameters and continuous phase impact rheological behaviour? Cassandre Leverrier,Giana Almeida,Paul Menut,Gabrielle Moulin,Gérard Cuvelier 4th International Soft Matter Conference (ISMC2016), Sep 2016, Grenoble, France Poster de conférence hal-03322538v1
Observation of soft apple cells in crowded environnement Cassandre Leverrier,Gabrielle Moulin,Giana Almeida,Gérard Cuvelier 4th International Soft Matter Conference (ISMC 2016), Sep 2016, Grenoble, France Poster de conférence hal-03322540v1
Effect of structural parameters on rheological behaviour of apple cells dispersions: A comparison of real systems and model systems. Cassandre Leverrier,Giana Almeida Perré,Serife Kaymaz,Gerard G. Cuvelier International Symposium on Food Rheology and Structure, Jun 2015, Zurich, Switzerland Poster de conférence hal-03322513v1
Effect of structural parameters on rheological behaviour of reconstructed puree Cassandre Leverrier,Giana Almeida Perré,Gerard G. Cuvelier 10th Annual European Rheology Conference (AERC 2015), Apr 2015, Nantes, France. Poster de conférence hal-03322508v1
Designing a food model to study the impact of food liking on food intake: characterization of isocaloric apple purees varying in texture Odile Parizel,Cassandre Leverrier,Julien Delarue,Agnès Marsset-Baglieri,Claire Sulmont-Rosséet al. Vitagora : 9e Congrès Goût-Nutrition-Santé, Apr 2014, Dijon, France Poster de conférence hal-03322473v1

Chapitre d'ouvrage (1)

From Fruit and Vegetable Juices to Purées: A Story of Soft and Deformable Particle Suspensions Cassandre Leverrier,Pedro Augusto,P. Menut Graeme Gillies; Dérick Rousseau. Soft Matter in Foods, Royal Society of Chemistry, pp.333-352, 2025, 9781837676699. ⟨10.1039/9781837676699-00333⟩ Chapitre d'ouvrage hal-05127119v1

Thèse (1)

Relations Structure/Propriétés de Suspensions de Particules Végétales Cassandre Leverrier Ingénierie des aliments. Université Paris-Saclay, 2016. Français. ⟨NNT : ⟩ Thèse tel-03322360v1