Jeehyun Lee
Publications
Publications
Characterisation of aged infant formula powder based on ingredients produced by membrane filtrationIDF Joint Symposium on Dairy Drying Technology and Recombined Milk Products, Teagasc (Ireland); the International Dairy Federation (Belgium); University College Cork (Ireland), May 2025, Cork (Irlande), Ireland |
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Unraveling fouling formation in falling-film evaporators at the micron-scaleFISMAT2025, Universita Ca' foscari venezia cnism, Jul 2025, Venice, Italy |
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Nanoscale whey protein aggregate ingredients modify the structuration of milk curd during enzymatic coagulation14th NIZO Dairy Conference, Elsevier; NIZO, Oct 2025, Papendal, Arnhem, Netherlands |
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Exploring the dairy fouling process in miniaturized falling film Evaporators by microfluidicsEdible Soft Matter, Jul 2025, Rennes, France |
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Application of and Soluble Fiber in the Production of Lactose-Hydrolyzed Milk PowdersIDF Joint Symposium on Dairy Drying Technology and Recombined Milk Products, Teagasc (Ireland); the International Dairy Federation (Belgium); University College Cork (Ireland), May 2025, Cork (Irlande), France |
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Machine learning modeling of non-enzymatic browning in whey protein powders during storage39th EFFoST International Conference, Universidade Católica Portuguesa – Escola Superior de Biotecnologia, Nov 2025, Porto (Portugal), Portugal |
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Microfluidic investigation of fouling mechanisms in falling-film evaporatorsFouling and Cleaning in Food Processing, Mar 2025, Dresde, Germany |
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Miniaturization of the fouling of whey proteins of Falling Film Evaporator by microfluidicsAnnual European Rheology Congress (AERC), Apr 2025, Lyon, France |
Miniaturization of the fouling of whey proteins in falling film evaporators by microfluidics3rd Edible Soft Matter Conference, IPR Institut de Physique de Rennes; ISCR Rennes Institute of Chemical Sciences; Institut Agro Rennes-Angers; UR Opaale INRAE; UMR STLO INRAE; INRAE; UR NuMeCan; CNRS; Université de Rennes; ScanMat, Jul 2025, RENNES, France |
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New insights on fouling mechanisms explored by rheo-fluidics at the microscaleXVIII Italian Society of Rheology Conference, Sep 2024, Capri (IT), Italy |
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Unravelling the influence of composition and heat treatment on physico-chemical and functional properties of dairy protein powders13ème Colloque Sciences et Technologies des Poudres STP2024, Les laboratoires montpelliérains QualiSud, IATE, LMGC, ICGM et C2MA de l’Ecole Mines-Telecom d’Alès, Jun 2024, Montpellier, France |
Gastric digestion of skimmed milk using the NEar Real Digestive Tract (NERDT), an in vitro dynamic digestion simulator reproducing the biomechanics of the gastrointestinal tract8th International Conference on Food Digestion, Apr 2024, Porto, Portugal |
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Déterminants mécanistiques de l'évolution de la structure et des propriétés viscoélastiques des gels laitiers enzymatiquesColloque STELA Incontournable Lait, STELA, May 2024, Quebec (Canada), Canada |
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Microscopic investigation of fouling mechanisms in dairy protein mixes under shearXVIIIth Congress on Rheology ICR, https://www.erasmus.gr/microsites/1221/committees, Jul 2023, Athènes, Greece |
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A microscopic look at the fouling mechanisms in dairy protein mixes by rheometry and microfluidicsThe 14th International Congress on Engineering and Food (ICEF 2023), https://www.icef14.com/en/committees/6, Jun 2023, Nantes, France |
Unravelling food thermal reactivity by an original methodology to analyze and model reactions during baking of a model cakethe 14th edition of the International Congress on Engineering and Food (ICEF14) 2023, International Congress on Engineering and Food, Jun 2023, Nantes, France |
Impact des schémas technologiques de fabrication et de formulation sur les protéines et les propriétés fonctionnelles des poudres protéiques laitières2022, pp.27-31 |
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TP à distance : nous ne savions pas qu'il était impossible de faire des TP de génie industriel alimentaire à distance, alors nous l'avons fait !2020 |
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Milk gel formation and properties: impact of whey protein aggregates2025 |
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Analyse et modélisation de la réactivité au cours de la cuisson d’un produit modèle mimétique d’un produit céréalier type génoiseChimie analytique. Université Paris Saclay (COmUE), 2019. Français. ⟨NNT : 2019SACLS606⟩ |
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Modélisation de l'évolution des qualités sensorielles dans un modèle de pâtisserie de type GénoiseEquations aux dérivées partielles [math.AP]. 2024 |