
thomas Croguennec
258
Documents
Publications
Publications
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Machine Learning to better understand and optimize cheese productionIDF Cheese Science & Technology Symposium, FIL idf, Jun 2024, Bergen, Norway
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hal-04607922
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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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hal-04593517
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Microencapsulation of Mānuka essential oil by plant and animal protein mix systems37th EFFoST International Conference 2023 Sustainable Food and Industry, The European Federation of Food Science and Technology (EFFoST), Nov 2023, Valence (Espagne), Spain
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hal-04282546
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Protein structure within infant milk formulas impact their in vitro dynamic digestion7th International Conference on Food Digestion, the INFOGEST research network (www.cost-infogest.eu), May 2022, Cork, Ireland
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hal-03663795
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Insolubilisation of mineral salts during vacuum concentration of dairy ultrafiltration permeates in relation to fouling of evaporatorsFCFP2022 - Fouling and Cleaning in Food Processing 2022, https://fcfp2022.symposium.inrae.fr/technical-comittee, Mar 2022, Lille, France
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hal-03627104
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Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulationThe 20th ICC Conference “Future Challenges for Cereal Science & Technology”, Jul 2022, Vienne, Austria
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hal-03719911
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Les ingrédients protéiques laitiers : impact de leur origine et de leur transformation sur la structure et la digestion de matrices complexes telles que les formules infantilesGlande mammaire lait / Glactinnov, INRAE ; Galactinnov; L'institut agro Rennes Angers, Nov 2022, Rennes, France
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hal-03853620
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Whey protein aggregates and caseins to control the texture of dairy emulsions in a large range of protein concentrations without non-dairy additives4th Food Structure and Functionality Symposium, elsevier; Teagasc; failte Ireland; meetin Ireland; food structure and functionality forum, Oct 2021, CORK, Ireland
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hal-03404257
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Monitoring dairy protein aggregate structure allows to control the texture of emulsionsWUR Rheology Course, Emulsion Symposium, Graduate School VLAG, in co-operation with Physical chemistry and soft matter, and Physics and physical chemistry of foods, Wageningen University & Research, Sep 2021, Wageningen, Netherlands
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hal-03370387
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Distinctive yielding of dilute colloidal gelLarge deformations GDR SLAMM workshop, CNRS,INRAE, Jun 2021, webinare, France
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hal-03265975
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Rheological properties of the enzymatic casein gel: dependence with the ion distribution in casein micellesJournées Plénières du GDR SLAMM (Solliciter LA Matière Molle), CNRS. INRAE, Nov 2021, Biarritz, France
Communication dans un congrès
hal-03428277
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FIELD-FLOW FRACTIONATION TECHNIQUES FOR MILK PROTEIN CHARACTERIZATION20th International Symposium on Field- and Flow-Based Separations, Feb 2020, Vienne, Austria
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hal-02490075
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Valorisation des protéines par maîtrise des fonctionnalitésSéminaire interne de l'Institut Carnot Qualiment, Feb 2020, Paris, France
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hal-02790541
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Connectivité des gouttes de matières grasse par des agrégats de protéiques et texturation des émulsions.Polymerix 2019, Jul 2019, Rennes, France
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hal-02737910
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Protein Interactions / assemblies and subsequent propertiesSTLOpendays, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Mar 2019, Rennes, France
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hal-02097220
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Heteroprotein complex coacervation: formation and potential applications.2nd Food Chemistry Conference, Sep 2019, Seville, Spain
Communication dans un congrès
hal-02737911
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Les protéines solubles du lait pour texturer les alimentsJournées Plénières du GDR SLAMM (Solliciter LA Matière Molle), Nov 2019, Roscoff, France
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hal-02736668
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Comment la compétition pour l’adsorption à l’interface, entre protéines solubles et agrégées, permet de contrôler la texture des émulsions laitières54.congrès annuel du Groupe Français de Rhéologie (GFR), Oct 2019, Montpellier, France
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hal-02338185
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Kinetics of heat-induced denaturation of whey proteins and characterization of protein aggregates in model infant formulas2nd Food Chemistry Conference:, Sep 2019, Séville, Spain
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hal-02737469
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Kinetics of heat-induced denaturation of whey proteins and characterization of protein aggregates in model infant formulas8. ISFRS 2019, International Symposium on Food Rheology and Structure, Jun 2019, Zurich, Switzerland
Communication dans un congrès
hal-02164163
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From’Innov: a new concept for building cheese texture and taste separately for design-on-demand and short supplyThe 10 th Cheese Symposium, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Apr 2018, Rennes, France
Communication dans un congrès
hal-01781894
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Lipase activity on milk fat globules in a mini-digester to simulate neonatal gastro-intestinal digestion using DISCO beamline14. GERLI Lipidomics meeting, Sep 2018, Saint Maximin la Sainte Beaumes, France
Communication dans un congrès
hal-02356667
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Whey protein emulsions : how to control texture in a large range of protein concentration.1st symposium in food Science and technology of Tocantins “Quality control in food processing, Advanced research applied to food industry and Entrepreneurship”., Nov 2018, Palmas, Brazil
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hal-02790199
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Des assemblages fonctionnels obtenus par étuvage de poudres laitièresXVIIe journée de l'animation transversale "glande mammaire, lait", Nov 2018, Rennes, France
Communication dans un congrès
hal-01925623
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STABILISATION DES ÉMULSIONS PAR DES MICELLES DE CASÉINES. APPROCHE RÉDUCTIONNISTEConferința Tehnico-Științifică a Colaboratorilor, Doctoranzilor și Studenților, Universitatea Tehnică a Moldovei, Universitatea Tehnică a Moldovei, Nov 2017, Chișinău, Moldavie. pp.32-35
Communication dans un congrès
hal-02073080
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Control of the texture of oil-in-water emulsions by modulating interfacial composition in complex systems containing whey protein aggregates, caseins and non-heated whet proteins.Meeting of working Group Medicago sativa, Oct 2018, Papendal, Netherlands
Communication dans un congrès
hal-02789530
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Characterization of different milk protein aggregates by Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering (A4F-MALLS)Journées Scientifiques du groupe francophone de fractionnement flux-force, Mar 2017, Nantes, France
Communication dans un congrès
hal-02789160
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Influence of Calcium/ Β-Lg Molar Ratio on Plate Heat Exchanger Fouling for Various Whey Protein SolutionsHeat Exchanger Fouling and Cleaning XII, Jun 2017, Madrid, Spain
Communication dans un congrès
hal-02737393
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Scale-up production of vitamin-whey proteins coacervates and their protective property against storage degradations.Innovations in Food Science & Technology, May 2017, Munich, Germany
Communication dans un congrès
hal-01497614
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4 D (x, y, z, t) imaging of digestive lipases during simulated neonatal gastro-intestinal digestion of milk fat globules or biomimetic emulsions using synchrotron SOLEIL DISCO beamline5. International Conference on Food Digestion, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Apr 2017, Rennes, France
Communication dans un congrès
hal-01496828
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4 D (x, y, z, t) imaging of digestive lipases during simulated neonatal gastro-intestinal digestion of milk fat globules using synchrotron SOLEIL DISCO beamlineAOCS Annual Meeting and Industry Showcases Snapshot, Apr 2017, Orlando, United States
Communication dans un congrès
hal-02737487
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4 D (x, y, z, t) imaging of digestive lipases during simulated neonatal gastro-intestinal digestion of milk fat globules or biomimetic emulsions using synchrotron SOLEIL DISCO beamline12 SLACA Symposium Latin American of Food Science, Nov 2017, Campinas, Brazil
Communication dans un congrès
hal-01665436
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Whey protein aggregates modulate the heat stability of whey protein-stabilized emulsions.13. International Hydrocolloids Conference (IHC), May 2016, Guelph, Canada
Communication dans un congrès
hal-01330038
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Stability of whey protein emulsions to heat treatments is mainly governed by the stability of the proteins in the aqueous phase16. Food Colloids Conference, Wageningen University and Research Centre (WUR). Wageningen, NLD., Apr 2016, Wageningen, Netherlands. 33 p
Communication dans un congrès
hal-02743577
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Composition of β-lactoglobulin/lactoferrin heteroprotein coacervates13. International Hydrocolloids Conference (IHC), May 2016, Guelph, Canada
Communication dans un congrès
hal-01330036
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Lactoferrin/β-lactoglobulin heteroprotein system: Interactions, coacervation and encapsulation potentiality1st Food Chemistry conference, Oct 2016, Amsterdam, Netherlands
Communication dans un congrès
hal-01512201
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Formation, structure and properties of whey protein aggregates2.international Conference on Sustainable Agriculture and Food Security - A comprehensive approach, Oct 2015, Jatinangor, Indonesia
Communication dans un congrès
hal-02740966
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Relationship between β-lactoglobulin denaturation and fouling mass distribution in a plate heat exchangerHeat Exchanger Fouling and Cleaning XI - 2015, Jun 2015, Dublin, Ireland
Communication dans un congrès
hal-02743299
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Formation, structures and properties of whey protein aggregatesSéminaire Nutrition Infantile, Spectralys Innovation, Jun 2015, Paris, France
Communication dans un congrès
hal-01209823
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Milk protein association and aggregation: co-assembly into coacervatesProtein network meeting, R&D Nestlé, Jun 2015, Lausanne, Switzerland
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hal-02741037
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Heteroprotein complex coacervationOMM Anual meeting, Aug 2015, Lund, Sweden
Communication dans un congrès
hal-01454538
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Interaction/Coacervation between food proteins : Mechanisms and potential applicationJournées scientifiques Matière molle pour la science des aliments : Compréhension et Structuration, Oct 2015, Montpellier, France
Communication dans un congrès
hal-01454546
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Formation, structure et propriétés des agrégats de protéinesWorkshop "structurationdes gels laitiers : addition d'(exo)polysaccharides, proteines d'origine végétale,..", Apr 2014, Paris, France
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hal-02215950
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Interactions and self-assembly of globular proteinsUniversité Viçosa, Mar 2013, Viçosa, Brazil
Communication dans un congrès
hal-01209659
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Complexes between fatty acids and native or aggregated β-lactoglobulin: binding properties and biological functionThe DREAM Project`s Conference International "From Model Foods to Food Models", Jun 2013, Nantes, France
Communication dans un congrès
hal-01209445
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Specificity of [i]β-lactoglobulin[/i] variants for spontaneous assembly with lactoferrinBiopolymers 2013, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Dec 2013, Nantes, France
Communication dans un congrès
hal-01209508
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Dry heating of whey proteins: Structures, Aggregation and Gelling properties5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo (FR), France
Communication dans un congrès
hal-00849258
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Striking Associative Properties of Food Proteins : a switch to control bulk properties of dispersed mediaPOLYMERIX, May 2012, Rennes, France
Communication dans un congrès
hal-00936057
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Vers un contrôle des propriétés macroscopiques des milieux dispersés par les propriétés associatives des protéines alimentairesPolymerix 2012, 5. Colloque Européen : Diversité et perspectives d’applications industrielles des biopolymères, May 2012, Rennes, France
Communication dans un congrès
hal-01209700
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How the physicochemical and structural properties of globular proteins affect their behavior at the air-solution interface and their foaming propertiesThird international conference on biofoams, Sep 2011, Capri (IT), France. non paginé
Communication dans un congrès
hal-00729368
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Controlling whey proteins spontaneous self assemblycongrès annuel de l'American dairy science association (ADSA) et de l'American society of animal science (ASAS), Jul 2011, Nouvelle Orléans (USA), United States
Communication dans un congrès
hal-00729353
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Elaboration de nano et microstuctures par assemblages de protéinesCarrefours de l'innovation agronomique 2011 Protéines laitières - Aspects nutritionnels et fonctionnels, Apr 2011, Rennes, France. pp.133-147
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hal-01454187
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Structural consequences of dry heating on Beta-Lactoglobulin under controlled pH.11th International Congress on Engineering and Food (ICEF11), May 2011, Athens, Greece. pp.391-398, ⟨10.1016/j.profoo.2011.09.060⟩
Communication dans un congrès
hal-00729395
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β-lactoglobulin/Linoleic Acid Complexes – Formation, Binding Stoichiometry and Cytotoxic CapabilityIASBS, Dec 2011, Maynooth, Ireland
Communication dans un congrès
hal-01454287
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Interactions and self-assembly of globular proteins: Mechanism and properties of formed supramolecular structuresEUPOC 2011 Biobased Polymers and Related Biomaterials, May 2011, Gargano, Italy
Communication dans un congrès
hal-01454376
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ß-lactoglobulin/linoleic acid complexes - Formation, binding stoichiometry and cytotoxic capabilityIrish Area Section Biochemical Society Annual Meeting 2011, Dec 2011, Maynooth (IRL), Ireland
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hal-00729339
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Rheological properties of cysteine-modified ovalbumin at the air-water interfaceFOOD COLLOÏDS 13 th biennial conference on food colloïds, Mar 2010, Grenade, Spain
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hal-01454293
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Formation of supramolecular structures from globular proteins: case of alpha-lactalbumin in association with lysozymeNovel structures and delivery systems : application to food stabilization and controlled release of bioactives, Oct 2010, Massy, France
Communication dans un congrès
hal-01454375
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The bioactive properties of ovoflavoprotein hydrolysateXIIIth European symposium on the quality of eggs and egg products, Jun 2009, Turku (FI), Finland
Communication dans un congrès
hal-00730089
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Mechanism of formation of apo-alpha-Lactalbumin - Lysozyme microspheres. Delivery of functionality in complex food systemsDelivery of functionality in complex food systems, Oct 2009, Wageningen, Netherlands
Communication dans un congrès
hal-00495829
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Evaluation de l'interaction entre l'alpha-lactalbumine et le lysozyme par mesures de fluorescenceQuatrième Rencontre Biologie-Physique du Grand-Ouest, Jun 2009, Vannes, France
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hal-00495841
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Cellular and molecular imaging by confocal microscopyThird SMBBM International Congress of Biochemistry, Apr 2009, Marrakech, Morocco
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hal-00495848
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alpha-Lactalbumin - Lysozyme interaction as evidenced by fluorescence measurementsVIII European Symposium of The Protein Society, Jun 2009, Zurich, Switzerland
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hal-00495845
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Protein ingredient quality within infnat formulas impacts digestion and amino acid bioavailability: a combined in vitro and in vivo approachADSA annual meeting 2023, Jun 2023, Ottawa, Canada. , Journal of Dairy Science, 106 (supplement 1), pp.337-338, 2023, Abstracts of the 2023 American Dairy Science Association® Annual Meeting
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hal-04155468
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Design of an innovative technological route using fractal whey protein aggregates instead of texturising agents to create clean label dairy productshttps://www.icef14.com/en/committees/6. The 14th edition of the International Congress on Engineering and Food (ICEF14), Jul 2023, Nantes, France. , 2023
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hal-04150248
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La structure des préparations pour nourrissons module leur cinétique digestive : approche in vitro et in vivoJournées Francophones de Nutrition, Nov 2022, Toulouse, France. , 2022
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hal-03865009
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Protein structure within infant milk formulas impact their in vitro dynamic digestion.https://www.univ-rennes.fr/evenements-0/journees-scientifiques-ed-egaal. Journée Scientifiques de l’école doctorale EGAAL, Jun 2022, Rennes, France. , 2023
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hal-04159921
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Yielding properties of milk gels56ème Congrès du GFR, Oct 2022, Rennes, France. , 2022
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hal-03841539
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La structure des protéines dans les préparations pour nourrisson impacte leur digestion in vitro.Congrès des Sociétés de Pédiatrie, Jun 2022, Lille, France. 2023
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hal-04158758
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The rheological properties of rennet gels depend on the divalent cation distribution in the casein micelles.Journées scientifiques Ecole Doctorale EGAAL, Jun 2021, Rennes Edition virtuelle, France
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hal-03279380
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Les propriétés rhéologiques des gels présure dépendent de la répartition des cations bivalents dans les micelles de caséineIDF International Cheese Science and Technology Symposium, Jun 2021, 100% virtual edition, France. , 2021
Poster de conférence
hal-03256703
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Performance of Filed-Flow Fractionation technique for milk protein characterizationAdvanced Analytical Technologies for Proteins, Oct 2019, Paris, France. 2019
Poster de conférence
hal-02789157
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Effets de la composition et des structures protéiques thermo-induites sur les cinétiques de protéolyse des préparations pour nourrissonsJournées francophones de nutrition, Dec 2019, Rennes, France. , 2019
Poster de conférence
hal-02737534
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Control of the whey protein-stabilized emulsion texture in a large range of concentrationJournées Plénières du GDR SLAMM (Solliciter LA Matière Molle), Nov 2019, Roscoff, France. , 2019
Poster de conférence
hal-02737415
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Conception d’une préparation pour nourrisson native par filtration et conséquences sur sa digestionJournées francophones de nutrition, Dec 2019, Rennes, France. , 2019
Poster de conférence
hal-02737847
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Building cheese texture and taste separately for design-on-demand and short supplyCheese symposium - The 2nd Symposium in Future Dairy Manufacturing, Nov 2018, Beijing, China. 2018
Poster de conférence
hal-01913023
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Heteroprotein complex coacervation: mechanisms & potential applicationsColloque Biopolymers 2017, Nov 2017, Nantes, France. , 2017
Poster de conférence
hal-01656654
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Stability of whey protein emulsions to heat treatments is mainly governed by the stability of the proteins in the aqueous phase2nd Food Structure and Functionality Forum Symposium – from Molecules to Functionality, Feb 2016, Singapour city, Singapore. , 2016
Poster de conférence
hal-01454597
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Phosphate and calcium effects on the heat-denaturation of whey proteins and on the fouling mass deposited onto the surface of a heat exchanger surface.18. World Congress of Food Science and Technology - IUFOST, Aug 2016, Dublin, Ireland. , 2016
Poster de conférence
hal-01371098
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Heat induced aggregation of whey proteins is affected by storage conditions of WPI powdersIDF Concentration and Dried Milk Products Symposium, Apr 2016, Dublin, Ireland. , 2016
Poster de conférence
hal-01305345
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Improving the heat stability of whey protein microgel-emulsion with a small quantity of casein.IDF World Dairy Summit 2016, Oct 2016, Rotterdam, Netherlands. , 2016
Poster de conférence
hal-01391834
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La stabilité thermique d’émulsion d’agrégats de protéines sériques est modulée par la présence d’une faible proportion de caséines.7. Rencontres Biologie-Physique du Grand Ouest, Jun 2016, Nantes, France. , 2016
Poster de conférence
hal-01454628
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Creation of textured dairy emulsions by connecting oil droplets through whey protein aggregates16. Food Colloids Conference, Apr 2016, Wageningen, Netherlands. , 2016
Poster de conférence
hal-01305338
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Characterization of milk protein aggregates as a function of casein micelles/whey proteins ratio by Asymmetrical Flow Field Flow Fractionation (AF4) coupled with Multiangle Laser Light Scattering (MALLS)Association francophone des techniques separatives (AFSEP), Jun 2016, Nantes, France. 2016
Poster de conférence
hal-02742435
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Interactions between casein micelles cross-linked with transglutaminase and cyanidine3-O-glucoside1st Food Chemistry conference, Oct 2016, Amsterdam, Netherlands. 2016
Poster de conférence
hal-01512054
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Complex coacervation of whey proteins to design biocarriers for bioactives7. Rencontres Biologie-Physique du Grand Ouest, Jun 2016, Nantes, France. , 2016
Poster de conférence
hal-01454629
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Complex coacervation of whey proteins to design biocarriers for bioactives13. International Hydrocolloids Conference (IHC), May 2016, Guelph, Canada. , 2016
Poster de conférence
hal-01330037
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Spontaneous co-assembly of proteins for encapsulation of a hydrophilic vitamin.23.International Conference on Bioencapsulation, Sep 2015, Delft, Netherlands. , 2015
Poster de conférence
hal-01209845
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Lactoferrin interacts and forms coacervates with the two isoforms of β-lactoglobulin : preference for isoform A6.International Symposium on “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale”, Jul 2015, Paris, France. , 2015
Poster de conférence
hal-01209847
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Co-assemblage de protéines alimentaires en coacervats: mécanismes et applications potentiellesPolymerix 2015 biopolymères Sources et applications, May 2015, Rennes, France. , 2015
Poster de conférence
hal-01209821
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Structural markers of the evolution of WPI powders during ageing and impact on foaming propertiesIDF World Dairy Summit 2015, Sep 2015, Vilnius, Lithuania. , 2015
Poster de conférence
hal-01454531
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Structural markers of evolution of WPI powders during ageing and impact foaming properties5th European Drying Conference (EuroDrying'2015), Oct 2015, Budapest, Hungary. , 2015
Poster de conférence
hal-01454555
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Structure et propriétés interfaciales et moussantes des protéines au cours du stockage de poudres de WPIJournée Scientifique IPR / INRA / IGDR / ENSCR " Les biomolécules aux interfaces fluide", Jan 2015, Rennes, France. , 2015
Poster de conférence
hal-01209767
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Protein co-assembly for the delivery of bioactives.6.International Symposium on “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale”, Jul 2015, Paris, France. 2015
Poster de conférence
hal-01209846
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Interaction/coacervation between food proteins: Mechanisms and potential application250.ACS National Meeting & Exposition (Innovation from Discovery to Application), Aug 2015, Boston, United States. 2015
Poster de conférence
hal-01209820
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Marqueurs structuraux de l’évolution des poudres de WPI au stockage et impact sur les propriétés moussantes et l’indice de brunissementColloque STPMS - Science et Technologie des Poudres et Matériaux Frittés, Apr 2015, Nancy, France. , 2015
Poster de conférence
hal-01209807
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Co-Assemblage de la β-lactoglobuline et de la lactoferrine en microsphères6. Rencontres de Biologie Physique du Grand Ouest, Jun 2014, Le Mans, France. 2014
Poster de conférence
hal-01209639
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Specific binding of Minerals affects spontaneous co-assembly of globular proteinsMinerals & Dairy Products Symposium 2014, Feb 2014, Auckland, New Zealand. 2014
Poster de conférence
hal-01209589
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Tracking of the chemical modifications occuring during the dry heating of alpha-lactalbuminEUPA 2013, Oct 2013, Saint-Malo, France. , 2013
Poster de conférence
hal-01190679
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Dry heating of whey proteins: Structures, Aggregation and Gelling properties5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo, France. , 2012
Poster de conférence
hal-01209378
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β-lactoglobulin/Linoleic Acid Complexes – Formation, Binding Stoichiometry and Cytotoxic Capability5. Rencontres de Biologie-Physique du Grand Ouest, Jun 2011, Rennes, France. , 2011
Poster de conférence
hal-01454244
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Dry-heating pH modifies the structure and functional properties of whey proteins5. Rencontres de Biologie-Physique du Grand Ouest, Jul 2011, Rennes, France. 2011
Poster de conférence
hal-01454245
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How the physicochemical and structural properties of globular proteins affect their behavior at the air-solution interface and their foaming propertiesThird international conference on biofoams, Sep 2011, Capri, Italy. , 2011, Third international conference on biofoams
Poster de conférence
hal-01454294
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Controlling whey proteins spontaneous self assemblyADSA-ASAS Joint Annual Meeting, Jul 2011, New Orleans, United States. Journal of Dairy Science, 94, 2011, Journal of Dairy Science
Poster de conférence
hal-01454373
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Interaction and self-assembly between alpha-lactalbumin and lysozyme : structures and mechanism24 Conference of the European Colloid and Interface Society ECIS 2010, Sep 2010, Prague, Czech Republic. , Progress in Colloid and Polymer Science, 138, 202 p., 2010, Progress in Colloid and Polymer Science
Poster de conférence
hal-01454366
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Controlling spontaneous protein self-assembly into microspheres in binary systems24th Conference of the European Colloid and Interface Society ECIS 2010, Sep 2010, Prague, Czech Republic. , Progress in Colloid and Polymer Science, 138, 202 p., 2010, Progress in Colloid and Polymer Science
Poster de conférence
hal-01454288
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Protein assembly for the design of new materials: characterization of interactions at amino-acid level between alpha-lactalbumin and lysozyme24 Conference of the European Colloid and Interface Society ECIS 2010, Sep 2010, Prague, Czech Republic. , Progress in Colloid and Polymer Science, 138, 202 p., 2010, Progress in Colloid and Polymer Science
Poster de conférence
hal-01454367
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Formation spontanée de microsphères dans des mélanges de protéines globulaires4. Rencontres biologie physique du grand ouest, Jun 2009, Vannes, France. 2009
Poster de conférence
hal-01454419
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La réactivité des agrégats de b-lactoglobuline peut-elle s’expliquer par l’exposition privilégiée de certains thiols ?3ème Rencontres Biologie Physique du Grand Ouest, Jun 2007, Batz-sur-mer, France. 2007
Poster de conférence
hal-02198130
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Laits et produits laitiers quelques défis pour l’industrie laitièreISTE Editions Ltd. ISTE Editions Ltd, 1ère édition, 304 p., 2025, Sciences Agronomie et Science des Aliments, Les filières alimentaires, domaine dirigé par Jack Legrand et Gilles Trystram, coordonnateurs de l'ouvrage Valérie Gagnaire et Thomas Croguennec, 978-1-78948-171-6
Ouvrages
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Milk and Dairy Products: Some Challenges for the Dairy Industryhttps://www.wiley.com/en-us/Milk+and+Dairy+Products%3A+Some+Challenges+for+the+Dairy+Industry-p-9781394312399. Wiley-ISTE, 1st edition, 288p., 2024, SCIENCES – Agronomy and Food Science, Valérie Gagnaire, Thomas Croguennec, 978-1-394-31239-9
Ouvrages
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Initiation à la technologie laitièreEditions Tec & Doc Lavoisier, 2 ième édition, 210 p., 2017, 978-2743022617
Ouvrages
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Handbook of Food Science and Technology 3: Food Biochemistry and TechnologyWiley-ISTE, 3, 436 p., 2016, Food Science and Technology series, 978-1-84821-934-2
Ouvrages
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Handbook of Food Science and Technology 2: Food Process Engineering and PackagingWiley-ISTE, 2, 346 p., 2016, Food Science and Technology, 978-1-84821-933-5
Ouvrages
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Handbook of Food Science and Technology 1: Food Alteration and Food QualityWiley-ISTE, 1, 244 p., 2016, Food Science and technology, 978-1-84821-932-8
Ouvrages
hal-01263569
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Fondements physicochimiques de la technologie laitièreEditions Lavoisier TEC et DOC, 161p., 2008, 978-274301033
Ouvrages
hal-01123279
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Fondements physicochimiques de la technologie laitièreLavoisier TEC & DOC, 176 p., 2008, 978-2743010331
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hal-00729142
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Les produits laitiersLavoisier TEC & DOC, 185 p., 2008
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Sciences des Aliments 1- Stabilisation biologique et physico-chimiqueTec & Doc Lavoisier, 381 p., 2008, 2743008334
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Les produits laitiersEditions Tec & Doc Lavoisier, 184 p., 2007, 2743010320
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Sciences des Aliments 2- Technologie des Produits AlimentairesTec & Doc Lavoisier, 456 p., 2007, 2743008881
Ouvrages
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Enzymatic Gelation of Milk, Curd Draining and Cheese Yieldshttps://onlinelibrary.wiley.com/doi/10.1002/9781394312405.ch4. Milk and Dairy Products: Some Challenges for the Dairy Industry, 1st edition (1), Wiley-ISTE, 288p., 2024, 9781789451719. ⟨10.1002/9781394312405.ch4⟩
Chapitre d'ouvrage
hal-04673803
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Strengths and Limitations of Current In Vitro Models Used for Studying Infant Digestionhttps://onlinelibrary.wiley.com/doi/10.1002/9781394312405.index. Milk and Dairy Products: Some Challenges for the Dairy Industry, Wiley-ISTE; 1st edition (19 Nov. 2024), 288 p., 2024, Sciences Agronomy and Food Science Chains, 9781789451719. ⟨10.1002/9781394312405.ch2⟩
Chapitre d'ouvrage
hal-04673478
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Milk Salt Composition, Distribution and AnalysisPaul McSweeney John McNamara. Encyclopedia of Dairy Sciences 3 ieme édition, vol 3 part 9 dairy chemistry section 35 milk salts, Elsevier Academic Press, 2022, 9780128187661. ⟨10.1016/B978-0-12-818766-1.00262-2⟩
Chapitre d'ouvrage
hal-03402125
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Milk Proteins: Analytical MethodsEncyclopedia of Dairy Sciences 3 ième édtion, vol 2 part 3 Analysis of milk and dairy products, Elsevier academic press, pp.467-481, 2022, 9780128187661. ⟨10.1016/B978-0-12-818766-1.00194-X⟩
Chapitre d'ouvrage
hal-03402299
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Powder properties and influencing factorsCécile Le Floch-Fouéré; Pierre Schuck; Gaëlle Tanguy; Luca Lanotte; Romain Jeantet. Drying in the Dairy IndustryFrom Established Technologies to Advanced Innovations, 1, CRC Press, 68 p., 2021, 9781351119504. ⟨10.1201/9781351119504-3⟩
Chapitre d'ouvrage
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The Role of Proteins in the Development of Food StructureHandbook of Food Structure Development, RSC Publishing, 450p., 2020, Food Chemistry, Function and Analysis
Chapitre d'ouvrage
hal-02315850
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Changes in Whey Protein Powders During Storage .Whey Proteins From Milk to Medicine, ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 693 p., 2019, 978-0-12-812124-5. ⟨10.1016/B978-0-12-812124-5.00004-7⟩
Chapitre d'ouvrage
hal-01887275
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Chapitre 4: Du lait au fromage : aspects biochimiquesLe Fromage, 4 ième Edition, Editions Tec & Doc Lavoisier, 1001 p., 2018, 9782743023157
Chapitre d'ouvrage
hal-01791811
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Milk Proteins - Analytical MethodsReference Module in Food Science, Elsevier, Academic Press, 2018, 9780081005965. ⟨10.1016/B978-0-08-100596-5.22616-4⟩
Chapitre d'ouvrage
hal-02267859
v1
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Enzymatic browningHandbook of Food Science and Technology 1: Food Alteration and Food Quality, 1, Wiley-ISTE, 244 p., 2016, Food Science and Technology, 978-1-84821-932-8
Chapitre d'ouvrage
hal-01263577
v1
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Separation TechniquesHandbook of Food Science and Technology 3, 3, ISTE Ltd, 421 p., 2016, Food Science and Technology, 978-1-84821-934-2
Chapitre d'ouvrage
hal-01349161
v1
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Functional properties of ingredientsHandbook of Food Science and Technology 3, 3, ISTE Ltd, 421 p., 2016, Food Science and Technology, 978-1-84821-934-2
Chapitre d'ouvrage
hal-01349155
v1
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Non enzymatic browningHandbook of Food Science and Technology 1: Food Alteration and Food Quality, 1, Wiley-ISTE, 244 p., 2016, Food Science and Technology, 978-1-84821-932-8
Chapitre d'ouvrage
hal-01263581
v1
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From milk to dairy productHandbook of Food Science and Technology 3, 3, ISTE Ltd, 421 p., 2016, Food Science and Technology, 978-1-84821-934-2
Chapitre d'ouvrage
hal-01349179
v1
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Heat-Induced Denaturation, Aggregation and Gelation of Whey ProteinsAdvanced Dairy Chemistry Volume 1B: Proteins: Applied Aspects, 4iéme édition, Editions Springer, 482 p., 2016, 978-1-4939-2800-1
Chapitre d'ouvrage
hal-02928309
v1
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Other food constituentsHandbook of Food Science and Technology 1: Food Alteration and Food Quality, 1, Wiley-ISTE, 244 p., 2016, Food Science and Technology, 978-1-84821-932-8
Chapitre d'ouvrage
hal-01263571
v1
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Lipid oxidationHandbook of Food Science and Technology 1: Food Alteration and Food Quality, 1, Wiley-ISTE, 2016, Food Science and Technology, 978-1-84821-932-8
Chapitre d'ouvrage
hal-01263573
v1
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From grape to wineHandbook of Food Science and Technology 3, 3, ISTE Ltd, 421 p., 2016, Food Science and Technology, 978-1-84821-934-2
Chapitre d'ouvrage
hal-01349154
v1
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Molecular dynamics in food matricesHandbook of Food Science and Technology 1: Food Alteration and Food Quality, 1, Wiley-ISTE, 244 p., 2016, Food Science and Technology, 978-1-84821-932-8
Chapitre d'ouvrage
hal-01263578
v1
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Les émulsions laitièresEmulsions alimentaires et foisonnement, Lavoisier, 482 p., 2013, 978-2-7462-3203-7
Chapitre d'ouvrage
hal-01209477
v1
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L'œuf ingrédient alimentaireNau, Françoise. Science et technologie de l'œuf et des ovoproduits : de l'œuf aux ovoproduits, Lavoisier Tec & Doc, non paginé, 2011, 9782743012243
Chapitre d'ouvrage
hal-00729369
v1
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Processed egg productsImproving the safety and quality of eggs and egg products Volume 1: Egg chemistry, production and consumption, 213, Woodhead Publishing Ltd, 2011, Woodhead Publishing in Food Science, Technology and Nutrition, 978-1-84569-754-9
Chapitre d'ouvrage
hal-01454198
v1
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Processed egg productsNys, Y. Improving the safety and quality of eggs and egg products: Egg chemistry, production and consumption (Volume 1), Woodhead Publishing, non paginé, 2011, 978 1 84569 754 9
Chapitre d'ouvrage
hal-00729385
v1
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L'oeuf ingrédient alimentaireScience et technologie de l'oeuf et des ovoproduits de l'oeuf aux ovoproduits, 2, Editions Tec & Doc Lavoisier, 555 p., 2010, Collection Sciences et Techniques Agroalimentaires, 978-2743012243
Chapitre d'ouvrage
hal-01454418
v1
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AvidineBioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
Chapitre d'ouvrage
hal-01349148
v1
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Avidin-Biotin TechnologyBioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
Chapitre d'ouvrage
hal-01349149
v1
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Riboflavin -binding protein (flavoprotein)Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
Chapitre d'ouvrage
hal-01349137
v1
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Ovalbumin and gene-related proteinsBioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
Chapitre d'ouvrage
hal-01349143
v1
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Interaction and self assembly of globular proteins : mechanism and properties of formed supramolecular structures2011, non paginé
Autre publication scientifique
hal-00729364
v1
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Rheological properties of cysteine-modified Ovalbumin at the air-water interface.2010, non paginé
Autre publication scientifique
hal-00729610
v1
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Protein assembly for the design of new materials: characterization of interactions at amino acids levels between a-lactalbumin and lysozyme2010, non paginé
Autre publication scientifique
hal-00742002
v1
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Controlling Spontaneous Protein Self-assembly into Microspheres in Binary Systems2010, non paginé
Autre publication scientifique
hal-00729470
v1
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Formation spontanée de microsphères dans des mélanges de protéines globulaires2009, non paginé
Autre publication scientifique
hal-00729211
v1
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Minéraux, cycles thermiques de faibles intensités et coagulation du lait[Rapport de recherche] Maison du Lait, Paris. 2019
Rapport
(rapport de recherche)
hal-02340483
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