Jeehyun Lee
37
Documents
Identifiants chercheurs
Publications
Publications
Unraveling fouling formation in falling-film evaporators at the micron-scaleFISMAT2025, Universita Ca' foscari venezia cnism, Jul 2025, Venice, Italy
Communication dans un congrès
hal-05418714
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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
Communication dans un congrès
hal-05078889
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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
Communication dans un congrès
hal-05407529
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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
Communication dans un congrès
hal-05101062
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Exploring the dairy fouling process in miniaturized falling film Evaporators by microfluidicsEdible Soft Matter, Jul 2025, Rennes, France
Communication dans un congrès
hal-05155723
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Microfluidic investigation of fouling mechanisms in falling-film evaporatorsFouling and Cleaning in Food Processing, Mar 2025, Dresde, Germany
Communication dans un congrès
hal-05155673
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Miniaturization of the fouling of whey proteins of Falling Film Evaporator by microfluidicsAnnual European Rheology Congress, Apr 2025, Lyon, France
Communication dans un congrès
hal-05154008
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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
Communication dans un congrès
hal-05279293
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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
Communication dans un congrès
hal-04650826
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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
Communication dans un congrès
hal-04731966
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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
Communication dans un congrès
hal-04593517
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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
Communication dans un congrès
hal-04180057
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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
Communication dans un congrès
hal-04142580
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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
Communication dans un congrès
hal-04146493
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Impact des schémas technologiques de fabrication et de formulation sur les protéines et les propriétés fonctionnelles des poudres protéiques laitières2022, pp.27-31
Autre publication scientifique
hal-03897022
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Milk gel formation and properties: impact of whey protein aggregates2025
Pré-publication, Document de travail
hal-05163215
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Compréhension des mécanismes de formations des agrégats protéiques en solution sous l'effet du cisaillementIngénierie des aliments. 2024
Mémoire d'étudiant
hal-04551322
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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
Mémoire d'étudiant
hal-04893227
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