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Veronique BOSC

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Signal analysis to study the impact of tongue roughness on oral friction mechanisms with a custom-built tribometer

Miodrag Glumac , Véronique Bosc , Paul Menut , Marco Ramaioli , Frederic Restagno
Biotribology, 2023, 35-36, pp.100257. ⟨10.1016/j.biotri.2023.100257⟩
Journal articles hal-04213997v1
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How to Select a Representative Product Set From Market Inventory?” A Multicriteria Approach as a Base for Future Reformulation of Cookies

Carole Liechti , Julien Delarue , Isabelle Souchon , Véronique Bosc , Anne Saint-Eve
Frontiers in Nutrition, 2022, 8, ⟨10.3389/fnut.2021.749596⟩
Journal articles hal-03551056v1
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Batch versus microfluidic emulsification processes to produce whey protein microgel beads from thermal or acidic gelation

Alban Lacroix , Murielle Hayert , Véronique Bosc , Paul Menut
Journal of Food Engineering, 2022, 312, pp.110738. ⟨10.1016/j.jfoodeng.2021.110738⟩
Journal articles hal-03707807v1
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Influence of stabilizers on the microstructure of fresh sorbets: X-ray micro-computed tomography, cryo-SEM, and Focused Beam Reflectance Measurement analyses

Véronique Masselot , Véronique Bosc , Hayat H. Benkhelifa
Journal of Food Engineering, 2021, 300, pp.110522. ⟨10.1016/j.jfoodeng.2021.110522⟩
Journal articles hal-03265275v1
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Analyzing the microstructure of a fresh sorbet with X-ray micro-computed tomography: Sampling, acquisition, and image processing

Véronique Masselot , Véronique Bosc , Hayat Benkhelifa
Journal of Food Engineering, 2021, 292, pp.110347. ⟨10.1016/j.jfoodeng.2020.110347⟩
Journal articles hal-03337907v1
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Rheological properties of stabilizers at low temperatures in concentrated sucrose solutions

Véronique Masselot , Hayat H. Benkhelifa , Gérard Cuvelier , Véronique Bosc
Food Hydrocolloids, 2020, 103, pp.105691. ⟨10.1016/j.foodhyd.2020.105691⟩
Journal articles hal-03177529v1
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Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships

Delphine Huc-Mathis , A. Guilbaud , N. Fayolle , V. Bosc , David Blumenthal
Journal of Food Engineering, 2020, 287, pp.110115. ⟨10.1016/j.jfoodeng.2020.110115⟩
Journal articles hal-02921437v1
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Combined effects of ionic strength and enzymatic pre-treatment in thermal gelation of peanut proteins extracts

Benoît Basse , Véronique Bosc , Jean-Marc Saiter , Monique Chan-Huot , Jean-Pierre Dupas
Food Research International, 2020, 137, pp.109362. ⟨10.1016/j.foodres.2020.109362⟩
Journal articles hal-02952722v1

Impact of sol-gel transition on the ultrasonic properties of complex model foods: Application to agar/gelatin gels and emulsion filled gels

Mathieu Mantelet , Maud Panouille , François Boue , Véronique Bosc , Frédéric Restagno
Food Hydrocolloids, 2019, 87, pp.506-518. ⟨10.1016/j.foodhyd.2018.08.021⟩
Journal articles hal-02299004v1

Adhesion of bread dough to solid surfaces under controlled heating: balance between the rheological and interfacial properties of dough

Lucie Huault , Manon Vesinet , Maurice Brogly , Pierre P. Giampaoli , Sophie Bistac
Journal of Food Science, 2019, 84 (3), pp.499-506. ⟨10.1111/1750-3841.14462⟩
Journal articles hal-02622212v1

Emulsifying properties of food by-products: Valorizing apple pomace and oat bran

D. Huc-Mathis , C. Journet , N. Fayolle , V. Bosc
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019, 568, pp.84-91. ⟨10.1016/j.colsurfa.2019.02.001⟩
Journal articles hal-03265279v1
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Ferulic acid and eugenol have different abilities to maintain their inhibitory activity against Listeria monocytogenes in emulsified systems

Aurélia Pernin , Véronique Bosc , Marie-Noelle M.-N. Maillard , Florence Dubois-Brissonnet
Frontiers in Microbiology, 2019, 10, pp.1-10. ⟨10.3389/fmicb.2019.00137⟩
Journal articles hal-02619839v1

Multi-scale understanding of the effects of the solvent and process on whey protein emulsifying properties: Application to dairy emulsion

Marine Moussier , Véronique Bosc , Camille Michon , Violaine Pistre , Cyril Chaudemanche
Food Hydrocolloids, 2019, 87, pp.869-879. ⟨10.1016/j.foodhyd.2018.08.052⟩
Journal articles hal-02619971v1
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Tailoring cream by modifying the composition of the fat and interfacial proteins to modulate stirred milk gel texture

Marine Moussier , Delphine Huc-Mathis , Camille Michon , Cyril Chaudemanche , Véronique Bosc
International Dairy Journal, 2019, 96, pp.102-113. ⟨10.1016/j.idairyj.2019.04.007⟩
Journal articles hal-02620126v1
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Rational design of a versatile lab-scale stirred milk gel using a reverse engineering logic based on microstructure and textural properties

Marine Moussier , Delphine Huc-Mathis , Camille Michon , Véronique Bosc
Journal of Food Engineering, 2019, 249, pp.1-8. ⟨10.1016/j.jfoodeng.2018.12.018⟩
Journal articles hal-02623085v1
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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
Food Structure, 2019, 20, ⟨10.1016/j.foostr.2019.100107⟩
Journal articles hal-02620143v1
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Phenolic compounds can delay the oxidation of polyunsaturated fatty acids and the growth of Listeria monocytogenes: structure‐activity relationships

Aurélia Pernin , Florence Dubois-Brissonnet , Stéphanie Roux , Marine Masson , Véronique Bosc
Journal of the Science of Food and Agriculture, 2018, 98 (14), pp.5401-5408. ⟨10.1002/jsfa.9082⟩
Journal articles hal-01819032v1

New insights into the study of the destabilization of oil-in-water emulsions with dextran sulfate provided by the use of light scattering methods

Laure Bertrand , Camille Michon , Véronique Bosc
Food Hydrocolloids, 2016, 52, pp.848-856. ⟨10.1016/j.foodhyd.2015.08.021⟩
Journal articles hal-01269462v1
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Evaluation of ready-to-use SMLS and DWS devices to study acid-induced milk gel changes and syneresis

Anne Rohart , Camille Michon , Jérôme Confiac , Véronique Bosc
Dairy Science & Technology, 2016, 96 (4), pp.459-475. ⟨10.1007/s13594-016-0281-6⟩
Journal articles hal-01532425v1

Design of a multi-scale texture study of yoghurts using rheology, and tribology mimicking the eating process and microstructure characterisation

Delphine Huc-Mathis , Camille Michon , Claire Bedoussac , Véronique Bosc
International Dairy Journal, 2016, 61, pp.126-134. ⟨10.1016/j.idairyj.2016.05.003⟩
Journal articles hal-01532600v1

Furan quantification in bread crust: development of a simple and sensitive method using headspace-trap GC-MS

Lucie Huault , Nicolas Descharles , Barbara Rega , Sophie Bistac , Véronique Bosc
Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment, 2016, 33 (2), pp.236-243. ⟨10.1080/19440049.2015.1130865⟩
Journal articles hal-01532685v1

Adhesion to solid surfaces of gels of iota–carrageenan alone or in mixture with casein

Véronique Bosc , Ilaria Ferrari , Camille Michon
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2008, 331 (1-2), pp.2-7. ⟨10.1016/j.colsurfa.2008.05.037⟩
Journal articles hal-01630633v1

Tailoring fatty food simulants made from solvent mixtures (1): comparison of methanol, ethanol and isopropanol behaviour with polystyrene

A.M. Riquet , Véronique Bosc , Alexandre Feigenbaum
Food additives and contaminants, 2001, 18 (2), pp.165-176. ⟨10.1080/02652030010008797⟩
Journal articles hal-02681223v1

Microfluidics elaboration and characterization of whey protein microgels

Alban Lacroix , Véronique Bosc , Murielle Hayert , Paul Menut
AERC Annual European Rheology Conference, Cyberspace, Apr 2021, Paris, France. pp.53-54
Conference papers hal-03406821v1

Lipid oxidation in oil-in-water rmulsions rich in omega-3: Effect of aqueous phase viscosity, Emulsifiers, and antioxidants

Aurélia Pernin , Véronique Bosc , Paola Soto , Even Le Roux , Marie-Noelle M.-N. Maillard
2nd International Symposium on Lipid Oxidation and Antioxidants in Food and Nutrition, Jun 2018, Graz, Australia. pp.13, ⟨10.1002/ejlt.201800462⟩
Conference papers hal-02738084v1

Could ferulic acid be an efficient natural antimicrobial against Listeria monocytogenes in model food systems?

A. Pernin , Laurent Guillier , V. Bosc , M.N. Maillard , F. Dubois-Brissonnet
26th International ICFMH Conference – FoodMicro, 2018, Berlin (Germany), Germany
Conference papers hal-02736514v1
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Effect on lipid oxidation and microbial growth of bulk and interfacial composition in rich omega-3 oil-in-water emulsions

Aurélia Pernin , Véronique Bosc , Paola Soto , Even Le Roux , Florence Dubois-Brissonnet
2. International Symposium on Lipid Oxidation and Antioxidants, Jun 2018, Graz, Austria
Conference papers hal-01990158v1

Development of a sensory method for a quick and every day to screen products without any specific training of panelists

Marine Moussier , Pascale Ait-Braham , Jean-Marc Sieffermann , Delphine Huc-Mathis , Camille Michon
7. European Conference on Sensory and Consumer Research, Sep 2016, Dijon, France
Conference papers hal-01646882v1

Impact of fat reduction in high-fat yogur t: sensory and instrumental screening

Marine Moussier , Jean-Marc Sieffermann , Delphine Huc-Mathis , Camille Michon , Cyril Chaudemanche
4. International Conference on Food Oral Processing, Jul 2016, Lausanne, Switzerland
Conference papers hal-01646897v1

Do natural antioxidants protect food lipids in gelled emulsions throughout their life-cycle?

Mn. Maillard , N. Delchier , C. Billaud , V. Bosc , Mj. Vallier
12th Euro Fed Lipid Congress : oils, fats and lipids - from lipidomics to industrial innovation, Sep 2014, Montpellier, France
Conference papers hal-01569427v1

Factors affecting adhesion of food gels on solid surfaces

Sam Mavelil , C. Michon , V. Bosc
26ème Kerala Science Congress, Jan 2014, Pookode, India
Conference papers hal-01566861v1

Factors affecting adhesion of food gels on solid surfaces

Rubi Malevil Sam , Camille Michon , Véronique Bosc
26. Kerala Science Congress, Jan 2014, Pookode, India
Conference papers hal-02740662v1

Contribution de la nanotribologie à la caractérisation de yaourt

Delphine Huc-Mathis , Claire Bedoussac , Aurélie Saglio , Camille Michon , Véronique Bosc
26. Journées Internationales Francophones de Tribologie, May 2014, Mulhouse, France
Conference papers hal-01648171v1

Emulsion behavior during flow : adhesion and spreading of oil droplet

V. Bosc , I. Claude , C. Michon
Formula VII , Jul 2013, Mulhouse France
Conference papers hal-01566494v1

Emulsion behavior during flow : adhesion and spreading of oil droplet

Véronique Bosc , Iris Claude , Camille Michon
Formula VII, Jul 2013, Mulhouse, France
Conference papers hal-02807486v1

Adhésion entre des gels de biopolymères et des surfaces solides : effet des propriétés rhéologiques et de surfaces

Véronique Bosc , Rubi Sam , Camille Michon
47. Colloque du Groupe Français de Rhéologie : Rhéologie, Confinement et Interface, Oct 2012, Pau, France
Conference papers hal-01644040v1

Are antimicrobial phenolic compounds still efficient to limit Listeria monocytogenes growth in emulsified food systems?

Aurélia Pernin , Véronique Bosc , D. Truong , C. Sous , Marie-Noëlle Maillard
5. International ISEKI_Food Conference, Jul 2018, Stuttgart, Germany. , 2018
Conference poster hal-01988651v1

Projet ANR SATIN-BAKING (2012-2016). Revêtements non adhérents perfluorés. Bilan et perspectives

Alain E Le-Bail , Vanessa Jury , Jean-Yves Monteau , Christophe Couëdel , Joëlle Grua-Priol
67es Journées Techniques des Industries Céréalières, Nov 2016, Paris, France
Conference poster hal-01670991v1

Phenolic compounds from agroindustrial by-products could be valued as antimicrobials: influence of their chemical structure on their efficiency to inhibit Listeria monocytogenes growth

Aurélia Pernin , Stéphanie Roux , Véronique Bosc , Marie-Noëlle Maillard , Florence Dubois-Brissonnet
4th ISEKI-food conference, Jul 2016, Vienne, Austria. , 2016
Conference poster hal-01990165v1
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Impact of mechanical treatment and particle concentration on fruit suspensions stability

Cassandre Leverrier , Delphine Huc-Mathis , Giana Almeida Perré , Véronique Bosc , Damien Binois
2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing, Apr 2016, Avignon, France.
Conference poster hal-03322532v1
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Do natural antioxidants protect food lipids in gelled emulsions throughout their life cycle?

Marie-Noëlle Maillard , Nicolas Delchier , Catherine Billaud , Véronique Bosc , Marie-Jose Vallier
12th Euro Fed Lipid Congress – Oils, Fats and Lipids: from Lipidomics to Industrial Innovation, Sep 2014, Montpellier, France. 2014
Conference poster hal-01269477v1