Veronique BOSC

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Documents
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Publications

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Implementation of an ultrasound method on a custom-built tribometer to investigate tongue-palate friction during food oral processing

Miodrag Glumac , Véronique Bosc , Paul Menut , Marco Ramaioli , Frédéric Restagno et al.

Food Research International, 2025, 221 (1), pp.117187. ⟨10.1016/j.foodres.2025.117187⟩

Article dans une revue hal-05224139v1
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Children's Preference Patterns and Opportunities for Sensory‐Led Reformulation of Chocolate Chip Cookies

Carole Liechti , Anne Saint-Eve , Isabelle Souchon , Lucia Espinosa , Véronique Bosc et al.

Journal of Sensory Studies, 2024, 39 (6), pp.e12954. ⟨10.1111/joss.12954⟩

Article dans une revue hal-04841324v1
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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 et al.

Biotribology, 2023, 35-36, pp.100257. ⟨10.1016/j.biotri.2023.100257⟩

Article dans une revue 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⟩

Article dans une revue 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⟩

Article dans une revue hal-03707807v1
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A new biomimetic set-up to understand the role of the kinematic, mechanical, and surface characteristics of the tongue in food oral tribological studies

Rohit Srivastava , Véronique Bosc , Frédéric Restagno , Carole Tournier , Paul Menut et al.

Food Hydrocolloids, 2021, 115, pp.106602. ⟨10.1016/j.foodhyd.2021.106602⟩

Article dans une revue hal-03921188v1
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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⟩

Article dans une revue hal-03337907v1
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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⟩

Article dans une revue hal-03265275v1
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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⟩

Article dans une revue hal-03177529v1
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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 et al.

Food Research International, 2020, 137, pp.109362. ⟨10.1016/j.foodres.2020.109362⟩

Article dans une revue hal-02952722v1
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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⟩

Article dans une revue hal-02921437v1
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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⟩

Article dans une revue 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 et al.

Food Structure, 2019, 20, ⟨10.1016/j.foostr.2019.100107⟩

Article dans une revue hal-02620143v1

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 et al.

Journal of Food Science, 2019, 84 (3), pp.499-506. ⟨10.1111/1750-3841.14462⟩

Article dans une revue hal-02622212v1

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 et al.

Food Hydrocolloids, 2019, 87, pp.506-518. ⟨10.1016/j.foodhyd.2018.08.021⟩

Article dans une revue hal-02299004v1
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Ferulic acid and eugenol have different abilities to maintain their inhibitory activity against <em> Listeria monocytogenes</em> 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⟩

Article dans une revue hal-02619839v1

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⟩

Article dans une revue hal-03265279v1
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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⟩

Article dans une revue hal-02620126v1

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 et al.

Food Hydrocolloids, 2019, 87, pp.869-879. ⟨10.1016/j.foodhyd.2018.08.052⟩

Article dans une revue hal-02619971v1
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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 et al.

Journal of the Science of Food and Agriculture, 2018, 98 (14), pp.5401-5408. ⟨10.1002/jsfa.9082⟩

Article dans une revue hal-01819032v1
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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⟩

Article dans une revue hal-01532425v1

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⟩

Article dans une revue istex hal-01269462v1

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 et al.

Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment, 2016, 33 (2), pp.236-243. ⟨10.1080/19440049.2015.1130865⟩

Article dans une revue hal-01532685v1

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⟩

Article dans une revue hal-01532600v1

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⟩

Article dans une revue istex 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⟩

Article dans une revue hal-02681223v1
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Quantitative ultrasound to explore tactile perceptions of food elicited by tonguepalate friction: a biomimetic approach

Miodrag Glumac , Véronique Bosc , Paul Menut , Marco Ramaioli , Frédéric Restagno et al.

8th International Conference on FOOD DIGESTION, Apr 2024, Porto, Portugal

Communication dans un congrès hal-04546844v1

A custom-manufactured tribometer to analyse friction between rough and lubricated biomimetic tongues and an artificial palate

Miodrag Glumac , Véronique Bosc , Paul Menut , Marco Ramaioli , Frédéric Restagno et al.

ICEF 14 – International Congress on Engineering and Food, Jun 2023, Nantes, France

Communication dans un congrès hal-05225867v1

Evaluation of tongue roughness-induced friction during oral processing of food with a custom-manufactured biomimicking tribometer

Miodrag Glumac , Véronique Bosc , Paul Menut , Marco Ramaioli , Frédéric Restagno et al.

IOP Food Physics 2023, Jan 2023, On line, France

Communication dans un congrès hal-05225912v1

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

Communication dans un congrès hal-03406821v1

Potential of a newly developed biomimetic setup to better integrate the kinematic, mechanical and surface characteristics of tongue in oral tribological studies of foods

Rohit Srivastava , Véronique Bosc , Frédéric Restagno , Carole Tournier , Paul Menut et al.

5th International Conference on BioTribology, Apr 2021, On line, France

Communication dans un congrès hal-05226447v1

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⟩

Communication dans un congrès hal-02738084v1
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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 et al.

2. International Symposium on Lipid Oxidation and Antioxidants, Jun 2018, Graz, Austria

Communication dans un congrès 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 et al.

7. European Conference on Sensory and Consumer Research, Sep 2016, Dijon, France

Communication dans un congrès 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 et al.

4. International Conference on Food Oral Processing, Jul 2016, Lausanne, Switzerland

Communication dans un congrès hal-01646897v1

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, ISEKI Food Association.; Universität für Bodenkultur Wien [Vienne, Autriche] (BOKU). AUT., Jul 2016, Vienne, Austria

Communication dans un congrès hal-01990165v1

Factors affecting adhesion of food gels on solid surfaces

Sam Mavelil , C. Michon , V. Bosc

26ème Kerala Science Congress, Jan 2014, Pookode, India

Communication dans un congrès hal-01566861v1

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

Communication dans un congrès hal-01648171v1

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

Mn. Maillard , N. Delchier , C. Billaud , V. Bosc , Mj. Vallier et al.

12th Euro Fed Lipid Congress : oils, fats and lipids - from lipidomics to industrial innovation, Sep 2014, Montpellier, France

Communication dans un congrès hal-01569427v1

Factors affecting adhesion of food gels on solid surfaces

Rubi Malevil Sam , Camille Michon , Véronique Bosc

26. Kerala Science Congress, Jan 2014, Pookode, India

Communication dans un congrès hal-02740662v1

Emulsion behavior during flow : adhesion and spreading of oil droplet

V. Bosc , I. Claude , C. Michon

Formula VII , Jul 2013, Mulhouse France

Communication dans un congrès hal-01566494v1

Emulsion behavior during flow : adhesion and spreading of oil droplet

Véronique Bosc , Iris Claude , Camille Michon

Formula VII, Jul 2013, Mulhouse, France

Communication dans un congrès 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

Communication dans un congrès hal-01644040v1

Development of a custom-built tribometer to investigate the impact of tongue and food properties on oral friction behavior

Rohit Srivastava , Miodrag Glumac , Véronique Bosc , Paul Menut , Frédéric Restagno et al.

7th International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating, May 2025, Valencia, Spain

Poster de conférence hal-05225408v1

Perceptions of grittiness beyond particle size: role of particle rigidity, shape and concentration in food suspensions

Rohit Srivastava , Anne Saint-Eve , Carole Tournier , Paul Menut , Véronique Bosc et al.

6th International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating, Jul 2021, On line, France

Poster de conférence hal-05226424v1

Potential of a newly developed biomimetic setup to better integrate the kinematic, mechanical and surface characteristics of tongue in oral tribological studies of foods

Rohit Srivastava , Véronique Bosc , Frédéric Restagno , Carole Tournier , Anne Saint-Eve et al.

6th International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating, Jul 2021, Online, France

Poster de conférence hal-05226415v1

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 et al.

5. International ISEKI_Food Conference, Jul 2018, Stuttgart, Germany. , 2018

Poster de conférence hal-01988651v1

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. 2018

Poster de conférence hal-02736514v1

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 et al.

67es Journées Techniques des Industries Céréalières, Nov 2016, Paris, France

Poster de conférence hal-01670991v1
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Impact of mechanical treatment and particle concentration on fruit suspensions stability

Cassandre Leverrier , Delphine Huc-Mathis , Giana Almeida , Véronique Bosc , Damien Binois et al.

2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing, Apr 2016, Avignon, France.

Poster de conférence 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 et al.

12th Euro Fed Lipid Congress – Oils, Fats and Lipids: from Lipidomics to Industrial Innovation, Sep 2014, Montpellier, France. 2014

Poster de conférence hal-01269477v1

Management of perfluorinated anti-stick coating in the backing industry : “Satin” Project

Alain Le Bail , Vanessa Jury , Jean-Yves Monteau , Joëlle Grua , Carol Prost et al.

Cereal and Europe Spring Meeting 2013 (2013-05-29 au 2013-05-31: Louvain, Belgique), May 2013, Louvain, Belgium. 2013

Poster de conférence hal-04381023v1

Caractérisation des produits et fonctionnalités

Véronique Bosc , Giana Almeida , Gérard Cuvelier

Ingénierie de la Structure des Produits Alimentaires, Hermes Science, Editions Lavoisier, 2019

Chapitre d'ouvrage hal-04517324v1