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	Pour les 93 documents Envoyer sur ORCID RSS ATOM Exporter BibTeX XML-TEI CSV RTF EndNote PDF HTML Export avancé	Page : Page précédente 1 2 3 4 Page suivante	triés par Pertinence Auteur A→Z Auteur Z→A Titre A→Z Titre Z→A Date de publication croissante Date de publication décroissante Date de dépôt croissante Date de dépôt décroissante

		A new approach to optimize compression of paraffin materials: influence of particles size and shape Karine Doudard , Abdellah Arhaliass , Catherine Loisel , Olivier Gonçalves , Jack Legrand , et al. International Journal of Material Forming, 2018, 11 (2), pp.247-256. ⟨10.1007/s12289-017-1348-5⟩ Article dans une revue hal-01951908v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Investigation of gas/shear-thinning liquids flow at high throughput in microchannels with the aim of producing biosourced foam M. Laporte , Agnès Montillet , A. Belkadi , D. Della Valle , C. Loisel , et al. Chemical Engineering and Processing - Process Intensification, 2020, 148, pp.107787. ⟨10.1016/j.cep.2019.107787⟩ Article dans une revue hal-02479907v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Flow process conditions to control the foam properties in static mixers: influence of the configuration and the formulation Marwa Laribi , Catherine Loisel , Dominique Della Valle , Alain Riaublanc , Agnès Montillet EUFOAM 2016 (11th European Conference on Foams and Applications), Jul 2016, Dublin, Ireland Poster de conférence hal-01741199v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Effect of hydrothermal treatment on the physical and rheological properties of maize starches Catherine Loisel , Zoulikha Maache-Rezzoug , Esneault Claudia , Jean-Louis Doublier Journal of Food Engineering, 2006, 73 (1), pp.45-54. ⟨10.1016/j.jfoodeng.2005.01.004⟩ Article dans une revue hal-00413504v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		MIRACULINE as a natural sweetener; the N3S QUALIMENT National project Alain Le Bail , Antoine Godard , Catherine Loisel , Carole Prost , Cécile Rannou , et al. Colloque Biopolymers 2017, Nov 2017, Nantes, France. , 1 p., 2017 Poster de conférence hal-02788280v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Impact of whey protein aggregates on texture perception of low-fat set-type yogurts Hanna Lesme , Cécile Rannou , Catherine Loisel , Delphine Queveau , Marie-Hélène Famelart , et al. 17. Food Colloids Conference - Food Colloids 2018, Apr 2018, Leeds, United Kingdom. , 2018 Poster de conférence hal-01889274v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Effect of processing conditions on functional properties of spray-dried whole- and egg yolk powders Cécile Rannou , Carole Prost , Catherine Loisel , Christelle Le Borgne Costiou , Marc Anton , et al. Biopolymères 2010 – Matrices alimentaires: Construction, deconstruction, proprieties sensorielles et nutritionnelles, Dec 2010, Le Croisic, France Poster de conférence hal-02053920v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Impact of waiting time before baking and amount of baking powder on aeration during kneading, oven rise and final porosity of pound cake Alain Le Bail , Charly Ega , Romain Lachaux , Nesrin Hesso , Luc Guihard , et al. AACC International Annual Meeting, Oct 2017, San Diego, United States Poster de conférence hal-01969210v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Effect of pH Reduction on the Color of Cakes Sonu Susan-Mathew , C. Loisel , Jaganmohan Rangarajan , Alain Lebail International Journal of Pure & Applied Bioscience, 2019, 7 (4), pp.255-260. ⟨10.18782/2320-7051.7709⟩ Article dans une revue hal-02536310v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Baking powders effect on expansion/collapse during baking impacting the quality of pound cakes Nesrin Hesso , Catherine Loisel , Patricia Le Bail , Sylvie Chevallier , Alain Le-Bail 30th EFFoST International Conference 2016/11/28-30 Vienna, Austria, Nov 2016, Vienne, Austria Poster de conférence hal-02561113v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		The browning phenomenon of medieval stained glass windows J. Ferrand , Stéphanie Rossano , C. Loisel , Eric D. van Hullebusch , G. Orial , et al. 20th meeting of the International Mineralogical Association, Aug 2010, Budapest, Hungary. 2010 Poster de conférence hal-00796667v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Impact of whey protein aggregates on texture perception in yogurts Hanna Lesme , Cécile Rannou , Catherine Loisel , Delphine Queveau , Marie-Hélène Famelart , et al. Colloque Biopolymers 2017 (2017-11-29-2017-12-01) Nantes (FRA)., Nov 2017, Nantes, France. , 2017 Poster de conférence hal-01698129v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Characterization of crispness of appetite tiles Jean-Yves Monteau , Catherine Loisel , Clément Augereau , Olivier Cerbelaud , Aurore Leduc ICEF12, Jun 2015, Québec, Canada Poster de conférence hal-02538884v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		The role of ingredients on thermal and rheological properties of cake batters and the impact on microcake texture Nesrin Hesso , Catherine Loisel , Sylvie Chevallier , Alessandra Marti , Patricia Le-Bail , et al. LWT - Food Science and Technology, 2015, 63 (2), pp.1 - 8. ⟨10.1016/j.lwt.2015.04.041⟩ Article dans une revue hal-01444735v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		BRICE project: solutions to monitor and to mitigate checking and breakage of dry cereal products Patricia Le Bail , Marion Bedas , Alain Le-Bail , Chloé Bailhache , Lucie Ribourg , et al. AACC International Annual Meeting, Oct 2019, Denver, United States Poster de conférence hal-02561766v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Conformational changes of polymers in model batter systems Nesrin Hesso , Alessandra Marti , Patricia Le-Bail , Catherine Loisel , S. Chevallier , et al. Food Hydrocolloids, 2015, 51, pp.101-107. ⟨10.1016/j.foodhyd.2015.05.010⟩ Article dans une revue hal-02520106v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Towards High Throughput Structuring of Liquid Foams in Microchannels: Effect of Geometry, Flowrate and Formulation Julian Sepulveda , Agnès Montillet , Dominique Della Valle , Catherine Loisel , Alain Riaublanc Micromachines, 2021, 12 (11), pp.24 - 38. ⟨10.3390/mi12111415⟩ Article dans une revue hal-03463020v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Monitoring the crystallization of starch and lipid components of the cake crumb during staling N. Hesso , A. Le-Bail , C. Loisel , S. Chevallier , B. Pontoire , et al. Carbohydrate Polymers, 2015, 133, pp.533-538. ⟨10.1016/j.carbpol.2015.07.056⟩ Article dans une revue hal-02520096v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Physicochemical and crystalline properties of standard maize starch hydrothermally treated by direct steaming Seyed-Amir Bahrani , Catherine Loisel , Sid-Ahmed Rezzoug , Stephane Cohendoz , Alain Buleon , et al. Carbohydrate Polymers, 2017, 157, pp.380-390. ⟨10.1016/j.carbpol.2016.10.009⟩ Article dans une revue hal-01606700v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties Juliette Palier , Alain Le-Bail , C. Loisel , Patricia Le Bail Journal of Food Engineering, 2022, 316, pp.110824. ⟨10.1016/j.jfoodeng.2021.110824⟩ Article dans une revue hal-03465189v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Aptitude au stockage d’un insecte comestible : isotherme d’adsorption et chaleur isostérique de Rhynchophorus phoenicis Aymar Rodrigue Fogang Mba , Germain Kansci , Patricia Corbière , Catherine Loisel , Claude Genot Conférence annuelle de la Société Camerounaise des Sciences de la Nutrition, Oct 2017, Yaoundé, Cameroun. 2017 Poster de conférence hal-02788885v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Formulation effect study on batter and cake microstructure: Correlation with rheology and texture Nesrin Hesso , Catherine Garnier , Catherine Loisel , S. Chevallier , Brigitte Bouchet , et al. Food Structure, 2015, 5, pp.31-41. ⟨10.1016/j.foostr.2015.03.002⟩ Article dans une revue hal-02520117v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		The browning phenomenon of medieval stained glass windows J. Ferrand , Stéphanie Rossano , C. Loisel , Eric D. van Hullebusch , N. Trcera , et al. Glass Science in Art and Conservation GLASSAC 11, May 2011, Bronnbach Monastery, Germany. 2011 Poster de conférence hal-00796671v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Production of foams with Whey protein isolates using cross shape micromixers. Martin Laporte , Catherine Loisel , Dominique Della Valle , Alain Riaublanc , Agnès Montillet 6th symposium international « Delivery of functionality in complex food systems », Jul 2015, paris, France Poster de conférence hal-02900103v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Rheological properties of food foams produced by SMX static mixers M. Laporte , D. Della Valle , Catherine Loisel , S. Marze , A. Riaublanc , et al. Food Hydrocolloids, 2015, 43, pp.51-57. ⟨10.1016/j.foodhyd.2014.04.035⟩ Article dans une revue hal-02572895v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Optimization of dry heat treatment of egg white in relation to foam and interfacial properties E. Talansier , C. Loisel , D. Dellavalle , A. Desrumaux , Valérie Lechevalier-Datin , et al. LWT - Food Science and Technology, 2009, 42, pp.496-503 Article dans une revue hal-01454064v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Improving texture perception in low-fat high-protein yogurts thanks to whey protein aggregates Hanna Lesme , Cecile Rannou , Catherine Loisel , Clémence Alleaume , Marie-Hélène Famelart , et al. 5. International Conference on Food Oral Processing, Jul 2018, Nottingham, United Kingdom. , 2018 Poster de conférence hal-01887272v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts Hanna Lesme , Cécile Rannou , Catherine Loisel , Marie-Hélène Famelart , Said Bouhallab , et al. International Dairy Journal, 2019, 92, pp.28-36. ⟨10.1016/j.idairyj.2019.01.004⟩ Article dans une revue hal-02014941v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		A new strategy of sugar reduction in pound cake using Miraculine; impact of combined sucrose reduction and pH reduction on cake properties Sonu Susan-Mathew , C. Loisel , Antoine Godard , Guénaëlle Diler , Alain Le Bail 32nd EFFoST International Conference, Nov 2018, Nantes, France Poster de conférence hal-01969132v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Rheology of protein foams contamined with phospholipids Catherine Loisel , Dominique Della Valle , Alain Riaublanc , Agnès Montillet XVIIth International Congress on Rheology (ICR2016), Aug 2016, Kyoto, Japan Poster de conférence hal-01741204v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More

Filtrer vos résultats

A new approach to optimize compression of paraffin materials: influence of particles size and shape

Investigation of gas/shear-thinning liquids flow at high throughput in microchannels with the aim of producing biosourced foam

Flow process conditions to control the foam properties in static mixers: influence of the configuration and the formulation

Effect of hydrothermal treatment on the physical and rheological properties of maize starches

MIRACULINE as a natural sweetener; the N3S QUALIMENT National project

Impact of whey protein aggregates on texture perception of low-fat set-type yogurts

Effect of processing conditions on functional properties of spray-dried whole- and egg yolk powders

Impact of waiting time before baking and amount of baking powder on aeration during kneading, oven rise and final porosity of pound cake

Effect of pH Reduction on the Color of Cakes

Baking powders effect on expansion/collapse during baking impacting the quality of pound cakes

The browning phenomenon of medieval stained glass windows

Impact of whey protein aggregates on texture perception in yogurts

Characterization of crispness of appetite tiles

The role of ingredients on thermal and rheological properties of cake batters and the impact on microcake texture

BRICE project: solutions to monitor and to mitigate checking and breakage of dry cereal products

Conformational changes of polymers in model batter systems

Towards High Throughput Structuring of Liquid Foams in Microchannels: Effect of Geometry, Flowrate and Formulation

Monitoring the crystallization of starch and lipid components of the cake crumb during staling

Physicochemical and crystalline properties of standard maize starch hydrothermally treated by direct steaming

Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties

Aptitude au stockage d’un insecte comestible : isotherme d’adsorption et chaleur isostérique de Rhynchophorus phoenicis

Formulation effect study on batter and cake microstructure: Correlation with rheology and texture

The browning phenomenon of medieval stained glass windows

Production of foams with Whey protein isolates using cross shape micromixers.

Rheological properties of food foams produced by SMX static mixers

Optimization of dry heat treatment of egg white in relation to foam and interfacial properties

Improving texture perception in low-fat high-protein yogurts thanks to whey protein aggregates

Controlled whey protein aggregates to modulate the texture of fat-free set-type yoghurts

A new strategy of sugar reduction in pound cake using Miraculine; impact of combined sucrose reduction and pH reduction on cake properties

Rheology of protein foams contamined with phospholipids