VG

Valérie Guénard Lampron

16
Documents

Présentation

Publications

6
3
2
2
2
2
2
2
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
8
4
2
2
15
4
1

Publications

Deposit thumbnail

Influence of starch-based gels on 3D food printing: Linking printability, texture, rheological properties, and sensory evaluation

Taíse Toniazzo , Cassandre Leverrier , Nathália Lisboa Souza , Giana Almeida , Carmen Cecília Tadini et al.

Future Foods, 2025, 12, pp.100725. ⟨10.1016/j.fufo.2025.100725⟩

Article dans une revue hal-05232476v1
Deposit thumbnail

From printability to palatability: A sensory and hedonic study of 3D-printed cereal-and legume-based products

Xincheng Liu , David Blumenthal , Valérie Guénard-Lampron

Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2025, 104, pp.104078. ⟨10.1016/j.ifset.2025.104078⟩

Article dans une revue hal-05158713v1
Deposit thumbnail

Sensory reverse engineering: A framework for sustainable product development used on vegan chocolate mousse

David Blumenthal , Marion Schvartz , Valérie Guénard-Lampron , Marine Masson

Food Quality and Preference, 2025, 133, pp.105614. ⟨10.1016/j.foodqual.2025.105614⟩

Article dans une revue hal-05120247v1
Deposit thumbnail

Screening of different flours for 3D food printing: Optimization of thermomechanical process of soy and rye flour dough

Valérie Guénard-Lampron , Xincheng Liu , Marine Masson , David Blumenthal

Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2023, 87, pp.103394. ⟨10.1016/j.ifset.2023.103394⟩

Article dans une revue hal-04133668v1
Deposit thumbnail

Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake

Valérie Guénard-Lampron , Marine Masson , Ophélia Leichtnam , David Blumenthal

Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2021, 72, pp.102738. ⟨10.1016/j.ifset.2021.102738⟩

Article dans une revue hal-03884255v1
Deposit thumbnail

Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients

Valérie Guenard-Lampron , Marine Masson , David Blumenthal

Journal of Texture Studies, 2021, 52 (5-6), pp.665-678. ⟨10.1111/jtxs.12604⟩

Article dans une revue hal-03255100v1
Deposit thumbnail

What do stirred yogurt microgels look like? Comparison of laser diffraction, 2D dynamic image analysis and 3D reconstruction

Marine Moussier , Valérie Guenard-Lampron , Kevin Lachin , Gabrielle Moulin , Sylvie L. Turgeon et al.

Food Structure, 2019, 20, ⟨10.1016/j.foostr.2019.100107⟩

Article dans une revue hal-02620143v1

From bite to fullness: Eating behavior and satiety responses to traditionnal vs legume-based chocolate cake

Valérie Guénard-Lampron , Camille Symolon , Anne Saint-Eve , Lucia Espinosa-Brisset

EFFoST 2025: Fostering the Transition to Sustainable Food Systems: Embracing Novelty and Overcoming Challenges, EFFoST : The European Federation of Food Science and Technology, Nov 2025, Porto, Portugal

Communication dans un congrès hal-05380991v1

How to improve the nutritional and sensory formulation of foods ? Example applied to snacks for children aged 6 to 10

Valérie Guénard-Lampron , Marine Moussier

EuroSense, Sep 2024, Dublin, Ireland

Poster de conférence hal-04867031v1

Formulations of starch-based gels for 3D food printing: link between printability, rheological properties, and sensory characteristics

Taise Toniazzo , Cassandre Leverrier , Giana Almeida , Carmen Cecilia Tadini , Valérie Guénard-Lampron

EFFoST, Nov 2024, Bruges, Belgium

Poster de conférence hal-04867080v1
Deposit thumbnail

Peut-on prédire la qualité d'impression de matrices alimentaires à partir de critères rhéologiques simples ?

Charlotte Dumoulin , Valérie Guénard-Lampron , Sophie Berland , Giana Almeida , Cassandre Leverrier

57ème Congrès du GFR, Oct 2023, Paris, France

Poster de conférence hal-04282316v1
Deposit thumbnail

Towards the definition of an objective criterion of the food printing quality

Valérie Guénard-Lampron , Giana Almeida , Charlotte Dumoulin , Cassandre Leverrier

Sustainable Food and Industry 4.0: Towards the 2030 Agenda, Nov 2023, Valencia, Spain

Poster de conférence hal-04282290v1
Deposit thumbnail

Optimization of 3D printable recipes using different flours: impact on the process, sensory properties and consumer appreciation

Valérie Guenard-Lampron , Xincheng Liu

Eurosense 2022 : A Sense of Earth, Sep 2022, Turku, Finland. 2022

Poster de conférence hal-04132437v1
Deposit thumbnail

How to ensure the printability of a food matrix ? From formulation to consumer appreciation.

Valérie Guenard-Lampron , Cassandre Leverrier , Giana Almeida Perré

36th EFFOST 2022 : Shaping the Production of Sustainable, Healthy Foods for the Future, Nov 2022, Dublin, Ireland

Poster de conférence hal-04132482v1
Deposit thumbnail

Can 3D food printing improve the visual appreciation of hachis Parmentier ?

Valérie Guenard-Lampron , David Blumenthal , Marine Masson

Eurosense 2020 : A Sense of Innovation, Dec 2020, Rotterdam, Netherlands

Poster de conférence hal-04132365v1
Deposit thumbnail

Impact of printing and post-processing parameters on the texture of 3Dprinted food products

Valérie Guenard-Lampron , Marine Masson , Ophélia Leichtnam , David Blumenthal

34th EFFOST 2020: Bridging high-tech, food-tech and health: Consumer-oriented innovations, Nov 2020, Online conference, Israel

Poster de conférence hal-04132462v1