Valérie Guénard Lampron

Présentation

Publications

Article dans une revue (7)

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 Tadiniet al. Future Foods, 2025, 12, pp.100725. ⟨10.1016/j.fufo.2025.100725⟩ Article dans une revue hal-05232476v1
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
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
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
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
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
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. Turgeonet al. Food Structure, 2019, 20, ⟨10.1016/j.foostr.2019.100107⟩ Article dans une revue hal-02620143v1

Communication dans un congrès (1)

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

Poster de conférence (8)

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
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
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
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
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
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
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