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hal-01454036v1  Journal articles
Marie-Laure VignollesChristelle LopezMarie-Noelle MadecJean-Jacques EhrhardtSerge Mejean et al.  Protein-lactose matrix effects on fat encapsulation during the overall spray-drying process of dairy powders
Australian Journal of Dairy Technology, Dairy Industry Association of Australia, 2009, 64 (1), pp.75-79
hal-00729967v1  Journal articles
Peng ZhuRomain JeantetAnne DolivetSerge MejeanPierre Schuck. Caractérisation du comportement d'une tour de séchage pilote: bilans massiques et thermiques
Industries Alimentaires et Agricoles, Association des chimistes et ingénieurs de sucrerie, distillerie et industries agricoles de France et des colonies, 2009, 126, pp.26-32
hal-02976098v1  Conference papers
Manon HiolleSerge MejeanEliane CasesRémi SaurelValérie Lechevalier-Datin. Impact of processing conditions on functionality of powders prepared from mixed protein system
The 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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hal-00730037v1  Conference papers
Francoise NauClaire GaudichonPascal SandersCatherine Guérin-DubiardDidier Dupont. OVONUTRIAL project: technologies impact on nutritional value and allergenicity of egg proteins
XIIIth European symposium on the quality of eggs and eggproducts, Jun 2009, Turku (FI), Finland
hal-00729903v1  Journal articles
Romain JeantetF. DuceptA. DolivetS. MejeanP. Schuck. Residence time distribution: a tool to improve spray-drying control
Dairy Science & Technology, EDP sciences/Springer, 2008, 88 (1), pp.31-43
hal-02954476v1  Book sections
Mark A. FenelonEoin G. MurphyEvandro MartinsTatiana Lopes FialhoPierre Schuck et al.  Innovations and prospects
Drying in the Dairy Industry From Established Technologies to Advanced Innovations, CRC Press, 296p., 2021, 9781351119504
hal-01453930v1  Journal articles
Pierre SchuckSerge MejeanAnne DolivetRomain Jeantet. Thermohygrometric sensor: a tool for optimizing the spray drying process
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , Elsevier, 2005, 6 (1), pp.45-50. ⟨10.1016/j.ifset.2004.10.001⟩
hal-01454035v1  Journal articles
Peng ZhuRomain JeantetAnne DolivetSerge MejeanPierre Schuck. Caractérisation du comportement d'une tour de séchage pilote: bilans massiques et thermiques
Industries Alimentaires et Agricoles, Association des chimistes et ingénieurs de sucrerie, distillerie et industries agricoles de France et des colonies, 2009, 126, pp.26-32
hal-00729166v1  Journal articles
P. SchuckA. DolivetS. MejeanP. ZhuE. Blanchard et al.  Drying by desorption: A tool to determine spray drying parameters
Journal of Food Engineering, Elsevier, 2009, 94 (2), pp.199-204. ⟨10.1016/j.jfoodeng.2008.08.014⟩
hal-00729106v1  Conference papers
M.L. VignollesChristelle LopezRomain JeantetP. Schuck. Combination of methods to investigate the structure / organisation and the properties of fat in fat-filled dairy powders
Workshop on Food powders: creation, processing, characterisation and handling, Feb 2008, Pékin (CH), China. non paginé
hal-00729295v1  Journal articles
N. FuM.W. WooC. SelomulyaX.D. ChenK.C. Patel et al.  Drying kinetics of skim milk with 50 wt% initial solids
Journal of Food Engineering, Elsevier, 2011, 109 (74), pp.701-711. ⟨10.1016/j.jfoodeng.2011.11.018⟩
hal-02953972v1  Books
Cécile Le Floch-FouéréPierre SchuckGaëlle TanguyLuca LanotteRomain Jeantet. Drying in the Dairy Industry from Etablished Technologies to Advanced Innovations
CRC Press Inc. CRC Press, 1, 296 p., 2021, Cecile Le Floch-Fouere, Pierre Schuck, Gaelle Tanguy, Luca Lanotte, Romain Jeantet; https://www.taylorfrancis.com/books/e/9781351119504, 978-0815359982. ⟨10.1201/9781351119504⟩