Valerie Lechevalier
- Institut Agro Rennes Angers
Domaines de recherche
Compétences
Publications
Publications
Impact of the microstructure of two beef co-products on postprandial plasma amino acid kinetics8th International Conference on Food Digestion (ICFD2024), Apr 2024, Porto, Portugal |
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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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Innovation in mixed egg-plant foods for environmental and health benefitsXIXth European Symposium on the Quality of Eggs and Egg Products, WPSA, Sep 2023, Cracovie, Poland |
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Qualité nutritionnelle des protéines de deux coproduits bovins déterminée chez le porc en croissanceLes Journées Francophones de Nutrition (JFN), a SFN (Société Française de Nutrition) et la SFNCM (Société Francophone de Nutrition Clinique et Métabolisme), Dec 2023, Marseille, France |
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From shell eggs to pasteurized egg products: importance of the rearing system on microbiological and technological properties of egg and egg productsXIXth European Symposium on the Quality of Eggs and Egg Products, WPSA, Sep 2023, Cracovie, Poland |
Qualité nutritionnelle des protéines de deux coproduits bovins déterminée chez le porc en croissance.9èmes rencontres Nutrition - Alimentation - Métabolisme - Sport - Santé, Le comité d’organisation de l’événement est constitué de :L’Institut NuMeCan, le laboratoire STLO, le laboratoire M2S, Lactalis, Sodiaal, Valorex, Biotech Santé Bretagne et l’Institut Carnot Agrifood Transition., Nov 2023, Rennes, France |
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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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VEggIn Interactions protéines végétales –protéines de blanc d’œuf pour le développement d’ingrédients fonctionnalisésTroisième journée scientifique rennaise consacrée aux Sciences des Aliments, institut Agro Rennes, Jan 2022, Rennes visioconférence, France |
Rheological properties of thermal gels of pea and egg white protein mixturesRheology and Food structuring & destructuring, Mar 2021, webinaire, France |
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Rheological properties of thermal gels of pea and egg white protein mixturesRheology and Food structuring & destructuring, Marco Ramaioli (INRAE-SayFood) & Guy Della Valle (INRAE-BIA), France, Mar 2021, Visiconférence, France |
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Impact of processing conditions on functionality of powders prepared from mixed protein systemThe NIZO Plant Functionality Conference, Fred van de Velde (NIZO; chair) René Floris (NIZO) John Giezen (NIZO) Marie-Claire Morley (Elsevier), Oct 2020, Online, France |
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Assessment of food structure impact on micronutrient bioaccessibility: contribution of in vitro digestion studies in dynamic conditionsFood Structure and Functionality, Oct 2020, Cork, United Kingdom |
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New approach for the characterisation of dairy protein foams stabilityEdible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France |
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Soft matter approaches for food proteins: interfacial and foaming propertiesSTLOpen Days 2019, Mar 2019, Rennes, France |
Stability and rheology of protein foams: contribution of interfacial properties, involvement of film relaxation dynamics33rd Conference of the European Colloid and Interface Society (ECIS), Sep 2019, Leuven, Belgium |
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New approach for the characterisation of dairy protein foams stabilityEUFOAM 2018, Jul 2018, Liège, Belgium |
Topological rearrangements and surface rheology: a multi-scale approach on dairy proteins foamsAnnual European Rheology Conference 2018 (AERC 2018), Apr 2018, Sorrente, Italy |
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L’OEuf dans tous ses états, modèle d’ingrédient culinaire4 iéme action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Feb 2018, Rennes, France |
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A multi-scale approach to the properties of dairy protein foams.8. Rencontres de Biologie Physique du Grand Ouest RBPGO8, Sep 2018, Vannes, France |
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Transformer les denrées agricoles en aliments: pourquoi et comment?4 iéme action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Feb 2018, Rennes, France |
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Technological advances in egg product processing with reference to allergenicityXVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom |
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Direct characterization of hydrolytic activities of spoiling bacteria in foodIUMS2017: 15th International Congress of Bacteriology & Applied Microbiology, Jun 2017, Singapour, Indonesia |
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L’OEuf dans tous ses états, modèle d’ingrédient culinaire3iéme action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2017, Rennes, France |
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Transformer les denrées agricoles en aliments: pourquoi et comment?3iéme action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2017, Rennes, France |
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Transformer les denrées agricoles en aliments: pourquoi et comment?2 iéme action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2016, Rennes, France |
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L’OEuf dans tous ses états, modèle d’ingrédient culinaire2ième action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2016, Rennes, France |
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Interactions dans des films d'adsorption de protéines globulaires à l'interface eau-air: comportements différenciés et effets d'ionsJournées du Groupement de Recherche GDR 2980 Approches Multi-physiques pour les Colloïdes Concentrés (AMC2), Oct 2015, Carry le Rouet, France |
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Transformer les denrées agricoles en aliments: pourquoi et comment?1re action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2015, Rennes, France |
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L’OEuf dans tous ses états, modèle d’ingrédient culinaire1re action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2015, Rennes, France |
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Bacterial membrane perturbation by native versus dry-heated lysozymeBioMicroWold 2013, Oct 2013, madrid, Spain |
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How Soft Matter Approaches Bring New Tools For BiotechnologyCosming 2013 CBB Ingrédients Cosmétiques et Biotechnologies, Jun 2013, Saint Malo, France |
Statistical analysis of the physico-chemical characterization of dairy and non-dairy food powders5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo (FR), France |
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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 |
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Striking Associative Properties of Food Proteins : a switch to control bulk properties of dispersed mediaPOLYMERIX, May 2012, Rennes, France |
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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 |
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 |
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Use of principal component analysis in order to link genotypic and phenotypic characters of psychrotrophic Bacillus cereus group isolates to their cytotoxic and spoilage potentials in egg-breaking industryIAFP European symposium, Jun 2010, Dublin (IR), United States |
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Existe-t-il un lien entre les profils génotypiques et phénotypiques d’isolats psychrotrophes du groupe Bacillus cereus et leur potentiel cytotoxique et d’altération dans l’industrie des ovoproduits ?7ème journées du réseau Bacillus cereus, 2010, Louvain, Belgique |
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Use of principal component analysis in order to link genotypic and phenotypic characters of psychrotrophic Bacillus cereus group isolates to their cytotoxic and spoilage potentials in egg-breaking industryIAFP European symposium, Jun 2010, Dublin, Ireland |
Existe-t-il un lien entre les profils génotypiques et phénotypiques d'isolats psychrotrophes du groupe Bacillus cereus et leur potentiel cytotoxique et d'altération dans l'industrie des ovoproduits ?7ème journées du réseau Bacillus cereus, Jun 2010, Louvain (BE), Belgique |
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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 |
Heat treatment of ovalbumin powder: interfacial and foaming properties of the different molecular species generated.ECIS 2009, Sep 2009, antalya, Turkey |
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Comportement interfacial du lysozyme après traitement thermique à sec4e Rencontres Biologie-Physique du Grand Ouest, Jun 2009, Ile de Berder (FR), France |
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Modification of lysozyme by dry-heating: small cause, big effectXIIIe European Symposium on the quality of eggs and egg products, Jun 2009, Turku (FI), Finland. 11 p |
Les traitements de pasteurisation et de séchage de l'oeuf entier ainsi que l'étuvage à sec du blanc d'oeuf modifient le coefficient d'efficacité protéique et la composition corporelle chez le rat8. Journées francophones de nutrition (JFN), Dec 2009, Montpellier, France |
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Sequential adsorption of egg-white proteins: relation with physical properties of interfacial filmFood colloids: creating structure, delivering functionality, Apr 2008, Le Mans, France |
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Non-additive interfacial properties of ovalbumin and lysozyme in mixtures as revealed by PM-IRRAS and the study of foams4th International Conference on Advanced Vibrational Spectroscopy (ICAVS4), Jun 2007, Corfou, Greece |
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PM-IRRAS Study of Rearrangements of Globular Proteins Adsorbed at the Air-Water Interface from Pure and Binary Solutions3rd International Workshop on Vibrational Spectroscopy of Monolayer Films, Jul 2005, Québec, Canada |
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Predicting in vivo protein digestibility from ingredient composition and in vitro digestion23rd EDITION OF IUNS-ICN 2025 International Congress of Nutrition, Aug 2025, Paris, France. |
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Are plant protein ingredients efficient egg white replacers in foams ?Edible soft matter, Jul 2025, Rennes, France |
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Effect of genetic and rearing system of laying hens on indicators of egg quality and eggshell microbial contaminationXIXth European Symposium on the Quality of Eggs and Egg Products, Sep 2023, Cracovie, Poland. |
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Nutritional quality of proteins from two beef co-products as determined in the growing pighttps://web.cvent.com/event/1783d29e-b98f-4342-b4a1-30dbaf3fc357/summary. The International Symposium: Dietary Protein for Human Health, Sep 2023, Utrecht (Netherlands), Netherlands. , 2023 |
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Characterization of the gelling properties of protein from bovine co-products using response surface methodology36th EFFoST International Conference 2022, Nov 2022, Dublin, Ireland. , 2022 |
Effects of heat treatment on rheological properties of pea and egg white protein mixturesNIZO Plant Protein Functionality Conference, Oct 2020, online, France. , 2020 |
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Heat treatments applied to egg product have a rather low impact on in vivo allergenicity, despite significant changes in protein digestibility and antigenicityInternational Egg Symposium, Oct 2018, Kyoto, Japan. , 2018 |
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curd coagulated by a plant extract of Calotropis procera: role of fat structure on the chemical and textural characteristicsWorld Dairy Summit, Oct 2017, Belfast, Ireland. , 2017 |
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Predictive models of the firmness and the clotting time of a rennet gel obtained from casein micelles in different mineral environments: a multifactorial approach3 .International Symposium on Minerals & Dairy Products, Sep 2017, Wuxi, China. , 2017 |
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Effect of organic selenium supplementation on the technological properties of egg whiteXVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom. , 2017 |
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Propriétés interfaciales et moussantes de protéines globulaires laitières étuvées7. Rencontres Biologie-Physique du Grand Ouest, Jun 2016, Nantes, France. , 2016 |
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Propriétés moussantes et expression à l’interface eau–air de potentialités d’assemblage de protéinesJournée Scientifique IPR / INRA / IGDR / ENSCR " Les biomolécules aux interfaces fluide", Jan 2015, Rennes, France. , 2015 |
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Air-Water interface: a key place for revealing protein interactions.Soft interfacial materials:from fundamentals to formulation, Oct 2015, Londres, United Kingdom. , 2015 |
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Multicouches interfaciales de solutions de protéines révélatrices des interactions attractives en bulk6. Rencontres de Biologie-Physique du Grand Ouest ( RBPGO), Jun 2014, Le Mans, France. 2014 |
Exploring the mechanisms of membrane insertion of native and dry-heated lysozyme: use of [i]E. coli[/i] lipopolysaccharide monolayers4. International Symposium on Antimicrobial Peptides 2014, AMP 2014, Jun 2014, Lorient, France. , 2014 |
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Exploring the mechanisms of membrane insertion of native and dry-heated lysozyme: use of E. coli lipopolysaccharide monolayers6. Rencontres de Biologie Physique du Grand Ouest, Jun 2014, Le Mans, France. , 2014 |
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Bacterial membrane pertubation by native versus dry-heated lysozymeGEM/GERLI lipidomics meeting: from membranes to pathologies, Nov 2013, St-Jean Cap Ferrat, France. , 2013 |
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Bacterial membrane perturbation by native versus dry-heated lysozymeBiomicroworld, Oct 2013, Madrid, Spain. , 2013 |
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Evidence by AFM-imaging of morphological differences between E. coli K12 cells treated with native and dry-heated lysozymeForum des Microscopies à Sonde Locale, Mar 2013, Spa, Belgium. , 2013 |
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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 |
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Equation of state and structure of highly concentrated globular protein solutionsECIS 2012 26. Conference of the European Colloid and Interface Society, Sep 2012, Malmö, Sweden. , 2012 |
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Statistical analysis of the physico-chemical characterization of dairy and non-dairy food powders5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo, France. , 2012 |
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Processing modifies in vitro egg protein digestibility as well as protein efficiency ratio and body composition in ratsInternational Symposium: Dietary Protein for Human Health, Mar 2011, Auckland, New Zealand. Palmerston North Historical Society, 2011, 124 p., 2011, Symposium Proceedings: International Symposium Dietary Protein for Human Health 2011: Skycity Convention Centre, Auckland, New Zealand, 27-30 March 2011 |
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Etude du comportement aux interfaces du lysozyme natif de blanc d'oeuf de poule en vue d'une étude comparée avec du lysozyme traité thermiquement5. Rencontres de Biologie Physique du Grand Ouest, Jun 2011, Rennes, France. 2011 |
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Studies at liquid air interface: a powerful toolbox to study interactions between biomolecules4ième colloque Molécules Ingrédients Santé, May 2011, Quimper, France. , 2011 |
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Propriétés interfaciales de l’ovalbumine déphosphorylée5. Rencontres de Biologie-Physique du Grand Ouest, Jun 2011, Rennes, France. , 2011 |
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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 |
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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 |
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Environmental conditions and molecular fractions involved in the antimicrobial activity of egg white against S. Enteritidis13 S International Symposium Salmonella and Salmonellosis, Jun 2010, Saint Malo, France. 2010 |
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Dry heating of egg white proteins: how a multiscale approach may help to predict foaming properties from 2D interface measurements23. conference of the european colloid and interface society, Sep 2009, Antalya, Turkey. Springer-Verlag, Progress in Colloid and Polymer Science, 70 p., 2009, Progress in Colloid and Polymer Science |
Formation spontanée de microsphères dans des mélanges de protéines globulaires4. Rencontres biologie physique du grand ouest, Jun 2009, Vannes, France. 2009 |
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Modification of lysozyme by dry-heating: small cause, big effect.XIIIe European Symposium on the quality of eggs and egg products, Jun 2009, Turku, Finland. , 2009, World Poultry Science Association, Proceedings of the 19th European Symposium on Quality of Poultry Meat, 13th European Symposium on the Quality of Eggs and Egg Products, Turku, Finland, 21-25 June 2009 |
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Comportement interfacial du lysosyme apres traitement thermique a sec4. Rencontres Biologie-Physique du Grand Ouest, Jun 2009, Vannes, France. 2009 |
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Succinimide formation in lysozyme by heating (80°C) in the dry state decreases protein stability but do not impact on secondary or tertiary structure34th FEBS congress, Jul 2009, Prague, Czech Republic. FEBS Journal, 276: Special Issue: Abstracts of the 34th FEBS Congress, 425p., 2009, FEBS Journal. ⟨10.1111/j.1742-4658.2009.07045.x⟩ |
Pasteurization treatments of whole and liquid egg products: optimizing safety and quality parametersBurleigh Dodds Science Publishing. Advances in improving the safety and quality of eggs, Burleigh Dodds Science Publishing Limited, pp.165-198, 2025, Burleigh Dodds Series in Agricultural Science, 978-1-801468756. ⟨10.19103/AS.2024.0150.10⟩ |
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Effect of thermal processing on the digestion of egg proteinselsevier publishing. Processing Technologies and Food Protein Digestion, CHAPITRE 14, , pp.373-396, 2023, 978-0-323-95052-7 |
The Role of Proteins in the Development of Food StructureHandbook of Food Structure Development, RSC Publishing, 450p., 2020, Food Chemistry, Function and Analysis |
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Presentation of the Ovoproduct MatrixAlteration of Ovoproducts, ISTE Editions, 302 p., 2018, 9781785482717. ⟨10.1016/B978-1-78548-271-7.50001-8⟩ |
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Packaging: Principles and technologyHandbook of Food Science and Technology 2, 2, ISTE Ltd, 329 p., 2016, Food Science and Technology (New York), 978-1-84821-934-2 |
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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 |
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Les émulsions et les mousses à base d'oeufsEmulsions laitières et Foisonnement, Lavoisier, 482 p., 2013, 978-2-7462-3203-7 |
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Powdered eggHandbook of food powders, 255, Woodhead Publishing Limited, 660 p., 2013, Woodhead Publishing in Food Science, Technology and Nutrition, 978-0-85709-513-8. ⟨10.1533/9780857098672.3.484⟩ |
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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 |
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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 |
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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 |
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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 |
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Egg proteinsG.O. Phillips. Handbook of hydrocolloids, Woodhead Publishing, non paginé, 2009 |
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Egg proteinsHandbook of hydrocolloids, 173 (2. édition), CRC press, 948 p., 2009, Woodhead Publishing in Food Science, Technology and Nutrition, 978-1-4398-0820-7 |
Ovalbumin and gene-related proteinsBioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839 |
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L'oeuf aux trésors2013, 24 p |
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Interactions between isolated pea globulins and purified egg white proteins in solution2023 |
Cisaillements, création d'interfaces et traitements thermiques : effet sur la dénaturation des protéines du blanc d'oeuf et leurs propriétés fonctionnellesSciences du Vivant [q-bio]. Institut National de la Recherche Agronomique, 2005. Français. ⟨NNT : ⟩ |
Fonctionnalité des protéines globulaires : déterminants structuraux et impacts des procédés industrielsAlimentation et Nutrition. 2018 |