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hal-01060560v1  Conference papers
Eric PlottuBéatrice Plottu. Aménagement durable et évaluation : l'exemple de l'évaluation du paysage
Colloque international sur la problématique du Développement Durable vingt ans après, Nov 2008, Lille, France. pp.1-18
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hal-01454433v1  Conference poster
Valérie Lechevalier-DatinYann DesfougeresKen ChengStéphane PezennecAnniina Salonen et al.  Dry heating of egg white proteins: how a multiscale approach may help to predict foaming properties from 2D interface measurements
23. conference of the european colloid and interface society, Sep 2009, Antalya, Turkey. Springer-Verlag, Progress in Colloid and Polymer Science, 70 p., 2009, Progress in Colloid and Polymer Science
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hal-01209543v1  Conference poster
Didier DupontOlivia MénardSophie CheverAmélie DeglaireClaire Bourlieu-Lacanal et al.  Does the structure of infant formula and human milk influence their digestibility?
Food Structures, Digestion and Health International Conference, Oct 2013, Melbourne, Australia. 2013
hal-00849258v1  Conference papers
M. GulzarS. BouhallabMarie-Hélène FamelartValérie Lechevalier-DatinThomas Croguennec. Dry heating of whey proteins: Structures, Aggregation and Gelling properties
5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo (FR), France
hal-01209786v1  Conference papers
Didier DupontKéra NyembJulien JardinValérie Briard-BionCatherine Guérin-Dubiard et al.  From gel structure to digestion: the egg white model
4th International Conference of Food Digestion, Institut National de Recherche Agronomique (INRA). UMR Science et Technologie du Lait et de l'Oeuf (1253)., Mar 2015, Naples, Italy
hal-01349174v1  Book sections
Romain JeantetJuliane Floury. Stability of Complex foods and dispersed systems
Handbook of Food Science and Technology 2, 2, ISTE Ltd, 329 p., 2016, Food Science and Technology, 978-1-84821-934-2
hal-01209378v1  Conference poster
Muhammad GulzarSaid BouhallabMarie-Hélène FamelartValérie Lechevalier-DatinThomas Croguennec. Dry heating of whey proteins: Structures, Aggregation and Gelling properties
5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo, France. , 2012
hal-01552152v1  Conference poster
Juliane FlouryJonathan ThevenotDidier DupontF. JammeEvelyne Lutton et al.  Exploring the gastric breakdown of milk protein gels by time-lapse synchrotron deep-UV microscopy
5. International Conference on Food Digestion, Apr 2017, Rennes, France. , 2017
hal-01349175v1  Book sections
Romain Jeantet. Physicochemical basis of fractionation and related technologies
Handbook of Food Science and Technology 2, 2, ISTE Ltd, 329 p., 2016, Food Science and Technology, 978-1-84821-934-2
hal-01305345v1  Conference poster
Eve-Anne NorwoodMarie ChevallierCécile Le Floch-FouéréPierre SchuckRomain Jeantet et al.  Heat induced aggregation of whey proteins is affected by storage conditions of WPI powders
IDF Concentration and Dried Milk Products Symposium, Apr 2016, Dublin, Ireland. , 2016
hal-01603787v1  Conference poster
Francoise NauKéra NyembT BoucherCatherine Guérin-DubiardM. Ferrua et al.  Exploring in vivo gastric digestion of egg white gels: impact of the initial gel structure and texture
5. International Conference on Food Digestion, Apr 2017, Rennes, France. , 2017