Veronique BOSC
Présentation
Publications
Publications
Development of a custom-built tribometer to investigate the impact of tongue and food properties on oral friction behavior7th International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating, May 2025, Valencia, Spain |
|
Perceptions of grittiness beyond particle size: role of particle rigidity, shape and concentration in food suspensions6th International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating, Jul 2021, On line, France |
|
Potential of a newly developed biomimetic setup to better integrate the kinematic, mechanical and surface characteristics of tongue in oral tribological studies of foods6th International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating, Jul 2021, Online, France |
|
Are antimicrobial phenolic compounds still efficient to limit Listeria monocytogenes growth in emulsified food systems?5. International ISEKI_Food Conference, Jul 2018, Stuttgart, Germany. , 2018 |
|
Could ferulic acid be an efficient natural antimicrobial against Listeria monocytogenes in model food systems?26th International ICFMH Conference – FoodMicro, 2018, Berlin (Germany), Germany. 2018 |
|
Projet ANR SATIN-BAKING (2012-2016). Revêtements non adhérents perfluorés. Bilan et perspectives67es Journées Techniques des Industries Céréalières, Nov 2016, Paris, France |
|
|
|
Impact of mechanical treatment and particle concentration on fruit suspensions stability2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing, Apr 2016, Avignon, France. |
|
|
Do natural antioxidants protect food lipids in gelled emulsions throughout their life cycle?12th Euro Fed Lipid Congress – Oils, Fats and Lipids: from Lipidomics to Industrial Innovation, Sep 2014, Montpellier, France. 2014 |
Management of perfluorinated anti-stick coating in the backing industry : “Satin” ProjectCereal and Europe Spring Meeting 2013 (2013-05-29 au 2013-05-31: Louvain, Belgique), May 2013, Louvain, Belgium. 2013 |
Caractérisation des produits et fonctionnalitésIngénierie de la Structure des Produits Alimentaires, Hermes Science, Editions Lavoisier, 2019 |