Veronique BOSC

Identifiants chercheurs

IdHAL :

veronique-bosc

ORCID :

0000-0002-8294-0738

Présentation

Publications

Article dans une revue (26)

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 Restagnoet al. Food Research International, 2025, 221 (1), pp.117187. ⟨10.1016/j.foodres.2025.117187⟩ Article dans une revue hal-05224139v1
Children's Preference Patterns and Opportunities for Sensory‐Led Reformulation of Chocolate Chip Cookies Carole Liechti,Anne Saint-Eve,Isabelle Souchon,Lucia Espinosa,Véronique Boscet al. Journal of Sensory Studies, 2024, 39 (6), pp.e12954. ⟨10.1111/joss.12954⟩ Article dans une revue hal-04841324v1
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 Restagnoet al. Biotribology, 2023, 35-36, pp.100257. ⟨10.1016/j.biotri.2023.100257⟩ Article dans une revue hal-04213997v1
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
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
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
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
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 Menutet al. Food Hydrocolloids, 2021, 115, pp.106602. ⟨10.1016/j.foodhyd.2021.106602⟩ Article dans une revue hal-03921188v1
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 Dupaset al. Food Research International, 2020, 137, pp.109362. ⟨10.1016/j.foodres.2020.109362⟩ Article dans une revue hal-02952722v1
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
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
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 Restagnoet al. Food Hydrocolloids, 2019, 87, pp.506-518. ⟨10.1016/j.foodhyd.2018.08.021⟩ Article dans une revue 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 Bistacet al. Journal of Food Science, 2019, 84 (3), pp.499-506. ⟨10.1111/1750-3841.14462⟩ Article dans une revue hal-02622212v1
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
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
Ferulic acid and eugenol have different abilities to maintain their inhibitory activity against &lt;em&gt; Listeria monocytogenes&lt;/em&gt; 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
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 Chaudemancheet al. Food Hydrocolloids, 2019, 87, pp.869-879. ⟨10.1016/j.foodhyd.2018.08.052⟩ Article dans une revue hal-02619971v1
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 Boscet 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
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 Boscet 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
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
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

Communication dans un congrès (17)

Quantitative ultrasound to explore tactile perceptions of food elicited by tonguepalate friction: a biomimetic approach Miodrag Glumac,Véronique Bosc,Paul Menut,Marco Ramaioli,Frédéric Restagnoet 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 Restagnoet 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 Restagnoet 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 Menutet 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
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-Brissonnetet al. 2. International Symposium on Lipid Oxidation and Antioxidants, Jun 2018, Graz, Austria Communication dans un congrès hal-01990158v1
Impact of fat reduction in high-fat yogur t: sensory and instrumental screening Marine Moussier,Jean-Marc Sieffermann,Delphine Huc-Mathis,Camille Michon,Cyril Chaudemancheet 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
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 Michonet al. 7. European Conference on Sensory and Consumer Research, Sep 2016, Dijon, France Communication dans un congrès hal-01646882v1
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. Vallieret 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
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
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

Poster de conférence (9)

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 Restagnoet 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 Boscet 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-Eveet 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 Maillardet 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
Impact of mechanical treatment and particle concentration on fruit suspensions stability Cassandre Leverrier,Delphine Huc-Mathis,Giana Almeida,Véronique Bosc,Damien Binoiset al. 2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing, Apr 2016, Avignon, France. Poster de conférence hal-03322532v1
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-Priolet al. 67es Journées Techniques des Industries Céréalières, Nov 2016, Paris, France Poster de conférence hal-01670991v1
Do natural antioxidants protect food lipids in gelled emulsions throughout their life cycle? Marie-Noëlle Maillard,Nicolas Delchier,Catherine Billaud,Véronique Bosc,Marie-Jose Vallieret 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 Prostet 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

Chapitre d'ouvrage (1)

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