VG

Valérie Guénard Lampron

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Publications

Image document

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-05120247 v1
Image document

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-04133668 v1
Image document

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-03884255 v1
Image document

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-03255100 v1
Image document

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-02620143 v1

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-04867031 v1

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-04867080 v1
Image document

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-04282316 v1
Image document

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-04282290 v1
Image document

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-04132437 v1
Image document

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-04132482 v1
Image document

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-04132365 v1
Image document

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-04132462 v1