Stéphane Pezennec

Identifiants chercheurs

IdHAL :

stephane-pezennec

ORCID :

0000-0003-1265-8048

IdRef :

129445924

VIAF :

209073717

Présentation

Chargé de recherche INRAE

Science et technologie du lait et de l'œuf

Rennes

Publications

Article dans une revue (57)

Dry-Heating-Induced Microparticles of β-Lactoglobulin: Understanding the Respective Role of Alkaline pH and Lactose Marie-Hélène Famelart,Thomas Sevrin,Elise Schong,Florence Rousseau,Pascaline Hamonet al. ACS Food Science & Technology, 2026, ⟨10.1021/acsfoodscitech.5c01081⟩ Article dans une revue hal-05488556v1
Peptide bonds cleaved by pepsin are affected by the morphology of heat-induced ovalbumin aggregates Ousmane Suwareh,David Causeur,Steven Le Feunteun,Julien Jardin,Valérie Briard-Bionet al. Food Chemistry, 2024, 458, pp.140260. ⟨10.1016/j.foodchem.2024.140260⟩ Article dans une revue hal-04630049v1
The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review Julie Legros,Sophie Jan,Sylvie Bonnassie,Michel Gautier,Thomas Croguennecet al. Foods, 2021, 10 (4), pp.823. ⟨10.3390/foods10040823⟩ Article dans une revue (article de synthèse) hal-03196651v1
Statistical modeling of in vitro pepsin specificity Ousmane Suwareh,David Causeur,Julien Jardin,Valérie Briard-Bion,Steven Le Feunteunet al. Food Chemistry, 2021, 362, pp.130098. ⟨10.1016/j.foodchem.2021.130098⟩ Article dans une revue hal-03248112v1
Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits Fanny Guyomarc'H,Gaëlle Arvisenet,Said Bouhallab,Fanny Canon,Stéphanie-Marie Deutschet al. Trends in Food Science and Technology, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩ Article dans une revue (article de synthèse) hal-03099687v1
Protein Transport upon Advection at the Air/Water Interface: When Charge Matters Coralie Pasquier,Stéphane Pezennec,Antoine Bouchoux,Bernard Cabane,Valérie Lechevalier-Datinet al. Langmuir, 2021, 37 (42), pp.12278-12289. ⟨10.1021/acs.langmuir.1c01591⟩ Article dans une revue hal-03375385v1
Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties Fanny Lazzaro,Antoine Bouchoux,Jared Raynes,Roderick Williams,Lydia Onget al. Food Hydrocolloids, 2020, 101, pp.105414. ⟨10.1016/j.foodhyd.2019.105414⟩ Article dans une revue hal-02373068v1
Interfacial and (emulsion) gel rheology of hydrophobised whey proteins Ashkan Madadlou,Marie-Hélène Famelart,Stéphane Pezennec,Florence Rousseau,Juliane Flouryet al. International Dairy Journal, 2020, 100, pp.104556. ⟨10.1016/j.idairyj.2019.104556⟩ Article dans une revue hal-02317186v1
Physico-chemical behaviors of human and bovine milk membrane extracts and their influence on gastric lipase adsorption Claire Bourlieu,Wafa Mahdoueni,Gilles Paboeuf,Eric Gicquel,Olivia Ménardet al. Biochimie, 2020, 169, pp.95-105. ⟨10.1016/j.biochi.2019.12.003⟩ Article dans une revue hal-02444026v1
The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy Sameh Obeid,Fanny Guyomarc'H,Gregory Francius,Herve Guillemin,Xiaoxi Wuet al. Colloids and Surfaces B: Biointerfaces, 2019, 182, pp.110363. ⟨10.1016/j.colsurfb.2019.110363⟩ Article dans une revue hal-02215870v1
Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly Adeline Boire,Denis Renard,Antoine Bouchoux,Stéphane Pezennec,Thomas Croguennecet al. Annual Review of Food Science and Technology, 2019, 10 (1), pp.521-539. ⟨10.1146/annurev-food-032818-121907⟩ Article dans une revue (article de synthèse) hal-02968011v1
Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams Alexia Audebert,Arnaud Saint-Jalmes,Sylvie Beaufils,Valérie Lechevalier-Datin,Cécile Le Floch-Fouéréet al. Journal of Colloid and Interface Science, 2019, 542, pp.222-232. ⟨10.1016/j.jcis.2019.02.006⟩ Article dans une revue hal-02014660v1
How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach Alexia Audebert,Sylvie Beaufils,Valérie Lechevalier-Datin,Cécile Le Floch-Fouéré,Arnaud Saint-Jalmeset al. Journal of Food Engineering, 2019, 242, pp.153-162. ⟨10.1016/j.jfoodeng.2018.08.029⟩ Article dans une revue hal-01868078v1
Encapsulation of β-lactoglobulin within calcium carbonate microparticles and subsequent in situ fabrication of protein microparticles Ashkan Madadlou,Juliane Floury,Stéphane Pezennec,Didier Dupont Food Hydrocolloids, 2018, 84, pp.38-46. ⟨10.1016/j.foodhyd.2018.05.054⟩ Article dans une revue hal-01807563v1
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
Antimicrobial activity of lysozyme isoforms: Key molecular features Mélanie Derde,Véronique Vie,Astrid Walrant,Sandrine Sagan,Valérie Lechevalier-Datinet al. Biopolymers, 2017, 107 (12), pp.e23040. ⟨10.1002/bip.23040⟩ Article dans une revue hal-01593208v1
Crucial role of remaining lactose in whey protein isolate powders during storage Eve-Anne Norwood,Stephane Pezennec,Jennifer Burgain,Valérie Briard-Bion,Pierre Schucket al. Journal of Food Engineering, 2017, 195, pp.206-2016. ⟨10.1016/j.jfoodeng.2016.10.010⟩ Article dans une revue hal-01454658v1
The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated Kéra Nyemb,Catherine Guérin-Dubiard,Stéphane Pezennec,Julien Jardin,Valérie Briard-Bionet al. Food Hydrocolloids, 2016, 54, pp.315-327. ⟨10.1016/j.foodhyd.2015.10.011⟩ Article dans une revue istex hal-01454556v1
Adsorption of gastric lipase onto multicomponent model lipid monolayers with phase separation Claire Bourlieu,Gilles Paboeuf,Sophie Chever,Stephane Pezennec,Jean-François Cavalieret al. Colloids and Surfaces B: Biointerfaces, 2016, 143, pp.97-106. ⟨10.1016/j.colsurfb.2016.03.032⟩ Article dans une revue hal-01301356v1
Osmotic pressures of lysozyme solutions from gas-like to crystal states C. Pasquier,Sylvie Beaufils,Antoine Bouchoux,S. Rigault,B. Cabaneet al. Physical Chemistry Chemical Physics, 2016, 18 (41), pp.28458-28465. ⟨10.1039/c6cp03867k⟩ Article dans une revue hal-01397941v1
Correction to : &quot;Structural heterogeneity of milk casein micelles: a SANS contrast variation study&quot; (vol 11, pg 389, 2015) Antoine Bouchoux,Jorge Ventureira,Geneviève Gésan-Guiziou,Fabienne Lambrouin,Peng Quet al. Soft Matter, 2015, 11 (4), pp.806. ⟨10.1039/c4sm90166e⟩ Article dans une revue hal-01209856v1
Moderate conformational impact of citrate on ovotransferrin considerably increases its capacity to self-assemble at the interface Cécile Le Floch-Fouéré,Stephane Pezennec,Maryvonne Pasco,Gilles Paboeuf,Anne Renaultet al. Journal of Colloid and Interface Science, 2015, 437, pp.219-226. ⟨10.1016/j.jcis.2014.09.035⟩ Article dans une revue hal-01128555v1
Structural heterogeneity of milk casein micelles: a SANS contrast variation study Antoine Bouchoux,Jorge Luis Ventureira,Geneviève Gésan-Guiziou,Fabienne Lambrouin,Peng Quet al. Soft Matter, 2015, 11 (2), pp.389-399. ⟨10.1039/c4sm01705f⟩ Article dans une revue hal-01209756v1
The structure of infant formulas impacts their lipolysis, proteolysis and disintegration during in vitro gastric digestion Claire Bourlieu-Lacanal,Olivia Ménard,Alix de La Chevasnerie,Laura Sams,Florence Rousseauet al. Food Chemistry, 2015, 182, pp.224-235. ⟨10.1016/j.foodchem.2015.03.001⟩ Article dans une revue hal-01209795v1
Flexibility and Charge of Solutes as Factors That Determine Their Diffusion in Casein Suspensions and Gels Juliana Valle Costa Silva,Stephane Pezennec,Sylvie Lortal,Juliane Floury Journal of Agricultural and Food Chemistry, 2015, 63 (29), pp.6624-6632. ⟨10.1021/acs.jafc.5b02401⟩ Article dans une revue hal-01209860v1
An in silico approach to highlight relationships between a techno-functional property of a dairy matrix and a peptide profile Lélia Lacou,Sébastien Lê,Stephane Pezennec,Valérie Gagnaire Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2015, 475, pp.44-54. ⟨10.1016/j.colsurfa.2014.10.052⟩ Article dans une revue hal-01145329v1
Ultrafiltration membrane cut-off impacts structure and functional properties of transmitted proteins: Case study of the metalloprotein α-lactalbumin Marieke van Audenhaege,Stephane Pezennec,Geneviève Gésan-Guiziou Separation and Purification Technology, 2013, 114, pp.73-82. ⟨10.1016/j.seppur.2013.04.038⟩ Article dans une revue istex hal-01209423v1
Effects of citrate and NaCl on size, morphology, crystallinity and microstructure of calcium phosphates obtained from aqueous solutions at acidic or near-neutral pH Omar Mekmene,Thierry Rouillon,Sophie Quillard,Paul Pilet,Jean-Michel Bouleret al. Journal of Dairy Research, 2012, 79 (2), pp.238-248. ⟨10.1017/S0022029912000076⟩ Article dans une revue hal-01209302v1
Succinimidyl residue formation in hen egg-white lysozyme favors the formation of intermolecular covalent bonds without affecting its tertiary structure. Y. Desfougeres,Julien Jardin,Valérie Lechevalier-Datin,S. Pezennec,Francoise Nau Biomacromolecules, 2011, 12 (1), pp.156-66. ⟨10.1021/bm101089g⟩ Article dans une revue hal-00729259v1
On how k-casein affects the interactions between the heat-induced whey protein/k-casein complexes and the casein micelles during the acid gelation of skim milk Marion Morand,Fanny Guyomarc'H,Stéphane Pezennec,Marie-Hélène Famelart International Dairy Journal, 2011, 21 (9), pp.670-678. ⟨10.1016/j.idairyj.2011.01.012⟩ Article dans une revue istex hal-01454176v1
Unexpected differences in the behavior of ovotransferrin at the air-water interface at pH 6.5 and 8.0. Cécile Le Floch-Fouéré,Stéphane Pezennec,Michel Pézolet,Jean-François Rioux-Dubé,Anne Renaultet al. Journal of Colloid and Interface Science, 2011, 356 (2), pp.614-23. ⟨10.1016/j.jcis.2011.01.073⟩ Article dans une revue istex hal-00711895v1
Protein molecule stratification inside a single curved film: Evidence from X-ray scattering Janine Emile,Stéphane Pezennec,Anne Renault,Estelle Robert,Franck Artzneret al. Soft Matter, 2011, 7 (19), pp.9283. ⟨10.1039/c1sm06010d⟩ Article dans une revue hal-00714114v1
Strong improvement of interfacial properties can result from slight structural modifications of proteins: the case of native and dry-heated lysozyme. Yann Desfougères,Arnaud Saint-Jalmes,Anniina Salonen,Véronique Vié,Sylvie Beaufilset al. Langmuir, 2011, 27 (24), pp.14947-57. ⟨10.1021/la203485y⟩ Article dans une revue hal-00685099v1
A methodology for monitoring globular milk protein changes induced by ultrafiltration: A dual structural and functional approach Marieke van Audenhaege,J. Belmejdoub,Didier Dupont,A. Chalvin,S. Pezennecet al. Journal of Dairy Science, 2010, 93 (9), pp.3910-3924. ⟨10.3168/jds.2009-2995⟩ Article dans une revue hal-00918403v1
Sequential adsorption of egg-white proteins at the air-water interface suggests a stratified organization of the interfacial film Cécile Le Floch-Fouéré,Sylvie Beaufils,Valérie Lechevalier-Datin,Francoise Nau,Michel Pézoletet al. Food Hydrocolloids, 2010, 24 (4), pp.275-284. ⟨10.1016/j.foodhyd.2009.10.006⟩ Article dans une revue istex hal-00657917v1
Surface properties and conformation of Nephila clavipes spider recombinant silk proteins at the air-water interface. Anne Renault,Jean-François Rioux-Dubé,Thierry Lefèvre,Stéphane Pezennec,Sylvie Beaufilset al. Langmuir, 2009, 25 (14), pp.8170-80. ⟨10.1021/la900475q⟩ Article dans une revue hal-00662876v1
Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures Cécile Le Floch-Fouéré,Stéphane Pezennec,Valérie Lechevalier-Datin,Sylvie Beaufils,Bernard Desbatet al. Food Hydrocolloids, 2009, 23 (2), pp.352-365. ⟨10.1016/j.foodhyd.2008.01.007⟩ Article dans une revue istex hal-00663172v1
Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation. Yann Desfougères,Valérie Lechevalier-Datin,Stéphane Pezennec,Franck Artzner,Francoise Nau Journal of Agricultural and Food Chemistry, 2008, 56 (13), pp.5120-8. ⟨10.1021/jf703715j⟩ Article dans une revue istex hal-00672337v1
Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation. Yann Desfougeres,Valérie Lechevalier-Datin,S. Pezennec,F. Artzner,Francoise Nau Journal of Agricultural and Food Chemistry, 2008, 56 (13), pp.5120-8. ⟨10.1021/jf703715j⟩ Article dans une revue istex hal-00729852v1
Interfacial properties of heat-treated ovalbumin. Thomas Croguennec,Anne Renault,Sylvie Beaufils,Jean-Jacques Dubois,Stéphane Pezennec Journal of Colloid and Interface Science, 2007, 315 (2), pp.627-36. ⟨10.1016/j.jcis.2007.07.041⟩ Article dans une revue istex hal-00907909v1
Interfacial and foaming properties of sulfydryl-modified bovine β-lactoglobulin Thomas Croguennec,Anne Renault,Said Bouhallab,Stéphane Pezennec Journal of Colloid and Interface Science, 2006, 302 (1), pp.32-39. ⟨10.1016/j.jcis.2006.06.061⟩ Article dans une revue istex hal-01453939v1
Evidence for synergy in the denaturation at the air-water interface of ovalbumine, ovotransferrin and lysozyme in ternary mixture Valérie Lechevalier-Datin,Thomas Croguennec,Stéphane Pezennec,Catherine Guérin-Dubiard,Maryvonne Pascoet al. Food Chemistry, 2005, 92 (1), pp.79-87. ⟨10.1016/j.foodchem.2004.07.006⟩ Article dans une revue istex hal-01453954v1
Comprehensive study of acid gelation of heated milk with model protein systems Marie-Hélène Famelart,Jérome Tomazewski,Michel Piot,Stéphane Pezennec International Dairy Journal, 2004, 14 (4), pp.313-321. ⟨10.1016/j.idairyj.2003.10.009⟩ Article dans une revue hal-02263102v1
Comparison of rheological properties of acid gels made from heated casein combined with β-lactoglobulin or egg ovalbumin Marie-Hélène Famelart,Jérome Tomazewski,Michel Piot,Stéphane Pezennec International Dairy Journal, 2003, 13 (2-3), pp.123-134. ⟨10.1016/S0958-6946(02)00176-0⟩ Article dans une revue hal-02263103v1
Ovalbumin, Ovotransferrin, Lysozyme: Three Model Proteins for Structural Modifications at the Air−Water Interface Valérie Lechevalier-Datin,Thomas Croguennec,Stephane Pezennec,Catherine Guérin-Dubiard,Maryvonne Pascoet al. Journal of Agricultural and Food Chemistry, 2003, 51 (21), pp.6354-6361. ⟨10.1021/jf034184n⟩ Article dans une revue istex hal-01347886v1
Surface Rheological Properties of Native and S-Ovalbumin Are Correlated with the Development of an Intermolecular β-Sheet Network at the Air−Water Interface Anne Renault,Stéphane Pezennec,Fabien Gauthier,Véronique Vié,Bernard Desbat Langmuir, 2002, 18 (18), pp.6887-6895. ⟨10.1021/la0257586⟩ Article dans une revue istex hal-02913795v1
Two-step chromatographic procedure for the preparation of hen egg white ovotransferrin Thomas Croguennec,F. Nau,Stephane Pezennec,M. Piot,G. Brulé European Food Research and Technology, 2001, 212, pp.296-301 Article dans une revue hal-02672654v1
The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air-water interface Stephane Pezennec,F. Gauthier,C. Alonso,F. Graner,Thomas Croguennecet al. Food Hydrocolloids, 2000, 14, pp.463-472 Article dans une revue hal-02694337v1
Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides Joëlle Leonil,Valérie Gagnaire,Daniel Mollé,Stephane Pezennec,Said Bouhallab Journal of Chromatography A, 2000, 881, pp.1-21 Article dans une revue hal-02686136v1
Simple rapid procedure for preparation of large quantities of ovalbumin Thomas Croguennec,F. Nau,Stephane Pezennec,G. Brulé Journal of Agricultural and Food Chemistry, 2000, 48, pp.4883-4889 Article dans une revue hal-02686134v1
The use of HPLC for the study of chloroplast ATPase enzymatic activity and ATP binding Gérard Berger,G. Girault,Stephane Pezennec,J.L. Zimmermann Journal of Liquid Chromatography and Related Technologies, 1998, 21 (13), pp.1925-1955 Article dans une revue hal-02688572v1
Kinetics of ATP hydrolysis by the F1-ATPase from Bacillus PS3: a reappraisal of the effects of ATP and Mg2+ Stéphane Pezennec,Gérard Berger,Sandra Andrianambinintsoa,Nicolas Radziszewski,Guy Giraultet al. Biochimica biophysica acta (BBA) - Bioenergetics, 1995, 1231 (1), pp.98-110. ⟨10.1016/0005-2728(95)00071-p⟩ Article dans une revue hal-02913802v1
The role of Mg2+ in the hydrolytic activity of the isolated chloroplast ATPase: Study by high-performance liquid chromatography Gerard Berger,Guy Girault,Jean-Michel Galmiche,Stéphane Pezennec Journal of Bioenergetics and Biomembranes, 1994, 26 (3), pp.335-346. ⟨10.1007/bf00763105⟩ Article dans une revue istex hal-02913817v1
The prokaryotic thermophilic TF 1 -ATPase is functionally compatible with the eukaryotic CF o -part of the chloroplast ATP-synthase Jean Michel Galmiche,Stéphane Pezennec,Rongbao Zhao,Guy Girault,Edmund Baeuerlein FEBS Letters, 1994, 338 (2), pp.152-156. ⟨10.1016/0014-5793(94)80354-4⟩ Article dans une revue hal-02913820v1
The Interaction of Tentoxin with CF1 and CF1-e Isolated from Spinach Chloroplast Ingo Dahse,Stéphane Pezennec,Guy Girault,Gerard Berger,François Andréet al. Journal of Plant Physiology, 1994, 143 (6), pp.615-620. ⟨10.1016/s0176-1617(11)81147-8⟩ Article dans une revue istex hal-02913814v1
Structural changes of CF1-ATPase in solution P. Calmettes,S. Pezennec,G. Berger,G. Girault Physica B: Condensed Matter, 1992, 180-181, pp.765-766. ⟨10.1016/0921-4526(92)90460-a⟩ Article dans une revue istex hal-02913837v1
The Rieske FeS center from the gram-positive bacterium PS3 and its interaction with the menaquinone pool studied by EPR. U. Liebl,S. Pezennec,A. Riedel,E Kellner,W. Nitschke Journal of Biological Chemistry, 1992, 267 (20), pp.14068-72 Article dans une revue hal-02913833v1

HDR (1)

L’interface air–eau, lieu privilégié d’expression des propriétés associatives des protéines Stephane Pezennec Ingénierie des aliments. Université de Rennes 1, 2013 HDR tel-02810931v1