stéphanie REGNAULT

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Effect of fermentation conditions of bread dough on the sensory and nutritional properties of French bread

Romane Troadec , Stéphanie Regnault , Sofia Nestora , Philippe Jacolot , Céline Niquet-Léridon et al.

European Food Research and Technology, 2023, 249 (11), pp.2749-2762. ⟨10.1007/s00217-023-04325-7⟩

Article dans une revue hal-04213646v1
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Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread

Romane Troadec , Sofia Nestora , Céline Niquet-Léridon , David Marier , Philippe Jacolot et al.

Food Chemistry, 2022, 393, pp.133387. ⟨10.1016/j.foodchem.2022.133387⟩

Article dans une revue hal-03693730v1

Enhancement of emulsifying properties of whey proteins by controlling spray-drying parameters

Clémence Françoise Bernard , Stéphanie Regnault , Solie Gendreau , Stéphanie Chardonneau , Perla Relkin

Food Hydrocolloids, 2011, 25 (4), pp.758-763. ⟨10.1016/j.foodhyd.2010.08.011⟩

Article dans une revue istex hal-01173817v1

High pressure–low temperature processing of food proteins

Éliane Dumay , Laetitia Picart , Stéphanie Regnault , Maryse Thiebaud

Biochimica et Biophysica Acta Proteins and Proteomics, 2006, 1764 (3), pp.599-618. ⟨10.1016/j.bbapap.2005.12.009⟩

Article dans une revue istex hal-02059804v1

Pressurisation of raw skim milk and of a dispersion of phosphocaseinate at 9°C or 20°C: effects on casein micelle size distribution

Stéphanie Regnault , Maryse Thiebaud , Jean-Claude Cheftel

International Dairy Journal, 2004, 14 (1), pp.55-68. ⟨10.1016/S0958-6946(03)00144-4⟩

Article dans une revue istex hal-02681172v1