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Aggregates formation and its consequences on foaming properties of Heated Egg White Proteins in the dry state

 E. Talansier , C. Loisel , D. Dellavalle , A. Desrumaux , Valérie Lechevalier-Datin , et al.
2008, non paginé
Autre publication scientifique hal-00729095v1

Intensification of heat and mass transfer by ultrasound: Application to heat exchangers and membrane separation processes

 N. Gondrexon , L. Cheze , Y. Jin , M. Legay , Q. Tissot , et al.
Ultrasonics Sonochemistry, 2015, 25, pp.40-50. ⟨10.1016/j.ultsonch.2014.08.010⟩
Article dans une revue hal-01986393v1

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
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Membrane emulsification for the production of suspensions of uniform microcapsules with tunable mechanical properties

 Mehdi Maleki , Clément de Loubens , Kaili Xie , Emeline Talansier , Hugues Bodiguel , et al.
Chemical Engineering Science, 2021, 237 (116567), ⟨10.1016/j.ces.2021.116567⟩
Article dans une revue hal-03178783v1

Supercritical fluid extraction of vetiver roots: A study of SFE kinetics

 Emeline Talansier , Mara E.M. Braga , Paulo T.V. Rosa , Delphine Paolucci-Jeanjean , M. Angela A. Meireles
Journal of Supercritical Fluids, 2008, 47 (2), pp.200-208. ⟨10.1016/j.supflu.2008.07.018⟩
Article dans une revue istex hal-01986489v1

Packaging of yield stress fluids: Flow patterns

 Fanny Rasschaert , Emeline Talansier , Didier Blésès , Albert Magnin , Maud Lambert
AIChE Journal, 2018, 64 (3), pp.1117-1126. ⟨10.1002/aic.15989⟩
Article dans une revue hal-01986399v1
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Accurate methodology to determine slip velocity, yield stress and the constitutive law for molten chocolate

 Emeline Talansier , Audrey Bacconnier , Francois Caton , Carine Chastel , Lucy Costa , et al.
Journal of Food Engineering, 2019, 244, pp.220-227. ⟨10.1016/j.jfoodeng.2018.09.031⟩
Article dans une revue hal-01989890v1

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.
Lebensmittel wissenschaft und technologie, 2009, 42, pp.496-503. ⟨10.1016/j.lwt.2008.09.013⟩
Article dans une revue istex hal-00730035v1

Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams

 I. Nicorescu , C. Vial , E. Talansier , Valérie Lechevalier-Datin , C. Loisel , et al.
Food Hydrocolloids, 2011, 25 (4), pp.797-808. ⟨10.1016/j.foodhyd.2010.09.020⟩
Article dans une revue istex hal-00729269v1

Evolution in Caffeoylquinic Acid Content and Histolocalization During Coffea canephora Leaf Development

 Laurence Mondolot , Philippe La Fisca , Bruno Buatois , Emeline Talansier , Alexandre de Kochko , et al.
Annals of Botany, 2006, 98 (1), pp.33-40. ⟨10.1093/aob/mcl080⟩
Article dans une revue hal-01986492v1
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