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27 %

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139

Juliane Floury


Journal articles52 documents

  • Meltem Bayrak, Jitendra P Mata, Andrew E Whitten, Charlotte E Conn, Juliane Floury, et al.. Physical disruption of gel particles on the macroscale does not affect the study of protein gel structure on the micro or nanoscale. Colloid and Interface Science Communications, Elsevier, 2022, 46, pp.100574. ⟨10.1016/j.colcom.2021.100574⟩. ⟨hal-03506967⟩
  • Elham Rakhshi, Francoise Nau, Manon Hiolle, Juliane Floury. Pepsin diffusion in complex food matrices. Journal of Food Engineering, Elsevier, 2022, 324, pp.111011. ⟨10.1016/j.jfoodeng.2022.111011⟩. ⟨hal-03629567⟩
  • Léa Salelles, Juliane Floury, Steven Le Feunteun. Pepsin activity as a function of pH and digestion time on caseins and egg white proteins in static in vitro conditions. Food and Function, Cambridge : Royal Society of Chemistry, 2021, ⟨10.1039/D1FO02453A⟩. ⟨hal-03388703⟩
  • Steven Le Feunteun, Sarah Verkempinck, Juliane Floury, Anja Janssen, Alain Kondjoyan, et al.. Mathematical modelling of food hydrolysis during in vitro digestion: From single nutrient to complex foods in static and dynamic conditions. Trends in Food Science and Technology, Elsevier, 2021, 116, pp.870 - 883. ⟨10.1016/j.tifs.2021.08.030⟩. ⟨hal-03348081v2⟩
  • Lucie Lorieau, Juliane Floury, Chantal Septier, Aurélie Laguerre, Linda Le Roux, et al.. Relationship among oral health status, bolus formation and food comfortability during consumption of model cheeses in elderly. Food and Function, Cambridge : Royal Society of Chemistry, 2021, 12 (16), pp.7379-7389. ⟨10.1039/d1fo00767j⟩. ⟨hal-03277932⟩
  • Meltem Bayrak, Jitendra Mata, Jared K Raynes, Mark Greaves, Jacinta White, et al.. Investigating casein gel structure during gastric digestion using ultra-small and small-angle neutron scattering. Journal of Colloid and Interface Science, Elsevier, 2021, 594, pp.561-574. ⟨10.1016/j.jcis.2021.03.087⟩. ⟨hal-03203978⟩
  • Ashkan Madadlou, Marie-Hélène Famelart, Stéphane Pezennec, Florence Rousseau, Juliane Floury, et al.. Interfacial and (emulsion) gel rheology of hydrophobised whey proteins. International Dairy Journal, Elsevier, 2020, 100, pp.104556. ⟨10.1016/j.idairyj.2019.104556⟩. ⟨hal-02317186⟩
  • Geeshani Somaratne, Francoise Nau, Maria J. Ferrua, Jaspreet Singh, Aiqian ye, et al.. In-situ disintegration of egg white gels by pepsin and kinetics of nutrient release followed by time-lapse confocal microscopy. Food Hydrocolloids, Elsevier, 2020, 98, pp.105228. ⟨10.1016/j.foodhyd.2019.105228⟩. ⟨hal-02264921⟩
  • Geeshani Somaratne, Maria J. Ferrua, Aiqian ye, Francoise Nau, Juliane Floury, et al.. Food material properties as determining factors in nutrient release during human gastric digestion: a review. Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2020, pp.1-17. ⟨10.1080/10408398.2019.1707770⟩. ⟨hal-02622310⟩
  • Manon Hiolle, Valérie Lechevalier-Datin, Juliane Floury, Nathalie N. Boulier-Monthéan, C. Prioul. In vitro digestion of complex foods: How microstructure influences food disintegration and micronutrient bioaccessibility. Food Research International, Elsevier, 2020, 128, pp.108817. ⟨10.1016/j.foodres.2019.108817⟩. ⟨hal-02485321⟩
  • Geeshani Somaratne, Francoise Nau, Maria J. Ferrua, Jaspreet Singh, Aiqian ye, et al.. Characterization of egg white gel microstructure and its relationship with pepsin diffusivity. Food Hydrocolloids, Elsevier, 2020, 98, pp.105258. ⟨10.1016/j.foodhyd.2019.105258⟩. ⟨hal-02272582⟩
  • Geeshani Somaratne, Marlon M. Reis, Maria J. Ferrua, Aiqian ye, Francoise Nau, et al.. Mapping the Spatiotemporal Distribution of Acid and Moisture in Food Structures during Gastric Juice Diffusion Using Hyperspectral Imaging. Journal of Agricultural and Food Chemistry, American Chemical Society, 2019, 67, ⟨10.1021/acs.jafc.9b02430⟩. ⟨hal-02267849⟩
  • Francoise Nau, Kéra Nyemb, Valérie Lechevalier-Datin, Juliane Floury, Chloé Serrière, et al.. Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel properties. Food Chemistry, Elsevier, 2019, 280, pp.210-220. ⟨10.1016/j.foodchem.2018.12.042⟩. ⟨hal-02000872⟩
  • Ashkan Madadlou, Arnaud Saint-Jalmes, Fanny Guyomarc'H, Juliane Floury, Didier Dupont. Development of an aqueous two-phase emulsion using hydrophobized whey proteins and erythritol. Food Hydrocolloids, Elsevier, 2019, 93, pp.351-360. ⟨10.1016/j.foodhyd.2019.02.031⟩. ⟨hal-02024885⟩
  • Lucie Lorieau, yann Le Gouar, Gwenaele Henry, Tingting Mao, Amandine Ligneul, et al.. Whey-based cheese provides more postprandial plasma leucine than casein-based cheese: A pig study. Food Chemistry, Elsevier, 2019, 277, pp.63-69. ⟨10.1016/j.foodchem.2018.10.097⟩. ⟨hal-01906535⟩
  • Lucie Lorieau, Amira Halabi, A. Ligneul, E. Hazart, Didier Dupont, et al.. Impact of the dairy product structure and protein nature on the proteolysis and amino acid bioaccessiblity during in vitro digestion. Food Hydrocolloids, Elsevier, 2018, 82, pp.399-411. ⟨10.1016/j.foodhyd.2018.04.019⟩. ⟨hal-01791807⟩
  • Ashkan Madadlou, Juliane Floury, Stéphane Pezennec, Didier Dupont. Encapsulation of β-lactoglobulin within calcium carbonate microparticles and subsequent in situ fabrication of protein microparticles. Food Hydrocolloids, Elsevier, 2018, 84, pp.38-46. ⟨10.1016/j.foodhyd.2018.05.054⟩. ⟨hal-01807563⟩
  • Ashkan Madadlou, Juliane Floury, Didier Dupont. Structural Assessment and Catalytic Oxidation Activity of Hydrophobized Whey Proteins. Journal of Agricultural and Food Chemistry, American Chemical Society, 2018, 66 (45), pp.12025-12033. ⟨10.1021/acs.jafc.8b02362⟩. ⟨hal-01927461⟩
  • Lucie Lorieau, Linda Le Roux, Frederic Gaucheron, Amandine Ligneul, Etienne Hazart, et al.. Bioaccessibility of four calcium sources in different whey-based dairy matrices assessed by in vitro digestion. Food Chemistry, Elsevier, 2018, 245, pp.454-462. ⟨10.1016/j.foodchem.2017.10.108⟩. ⟨hal-01644032⟩
  • L. Lorieau, C. Septier, A. Laguerre, L. Le Roux, E. Hazart, et al.. Bolus quality and food comfortability of model cheeses for the elderly as influenced by their texture. Food Research International, 2018, 111, pp.31-38. ⟨10.1016/j.foodres.2018.05.013⟩. ⟨hal-02044447⟩
  • Juliane Floury, Tiago Bianchi, Jonathan Thevenot, Didier Dupont, Frédéric Jamme, et al.. Exploring the breakdown of dairy protein gels during in vitro gastric digestion using time-lapse synchrotron deep-UV fluorescence microscopy. Food Chemistry, Elsevier, 2018, 239, pp.898-910. ⟨10.1016/j.foodchem.2017.07.023⟩. ⟨hal-01580650⟩
  • Carole Camarasa, Hubert Chiron, Fayza Daboussi, Guy Della Valle, Claire Dumas, et al.. INRA's research in industrial biotechnology: For food, chemicals, materials and fuels. Innovative Food Science and Emerging Technologies, Elsevier, 2018, 46, pp.140-152. ⟨10.1016/j.ifset.2017.11.008⟩. ⟨hal-03628058⟩
  • Jonathan Thevenot, Chantal Cauty, David Legland, Didier Dupont, Juliane Floury. Pepsin diffusion in dairy gels depends on casein concentration and microstructure. Food Chemistry, Elsevier, 2017, 223, pp.54-61. ⟨10.1016/j.foodchem.2016.12.014⟩. ⟨hal-01426768⟩
  • Francoise Nau, Juliane Floury, Hayo van Der Werf, Anne-Emmanuelle Le Minous. Les oeufs et les ovoproduits dans l'alimentation des français. Cahiers de Nutrition et de Diététique, Elsevier Masson, 2016, 51 (3), pp.147-156. ⟨10.1016/j.cnd.2016.03.002⟩. ⟨hal-01467948⟩
  • Anne Laure Chapeau, Juliana Valle Costa Silva, Pierre Schuck, Anne Thierry, Juliane Floury. The influence of cheese composition and microstructure on the diffusion of macromolecules: A study using Fluorescence Recovery After Photobleaching (FRAP). Food Chemistry, Elsevier, 2016, 192, pp.660-667. ⟨10.1016/j.foodchem.2015.07.053⟩. ⟨hal-01454518⟩
  • Juliane Floury, Francoise Nau, Hayo van Der Werf. L’oeuf peut-il contribuer à la durabilité de notre système alimentaire ?. Industries Alimentaires et Agricoles, Association des chimistes et ingénieurs de sucrerie, distillerie et industries agricoles de France et des colonies, 2016, pp.50-58. ⟨hal-01512202⟩
  • Paulo D. S. Peixoto, Antoine Bouchoux, Sébastien Huet, Marie-Noëlle Madec, Daniel Thomas, et al.. Diffusion and Partitioning of Macromolecules in Casein Microgels: Evidence for Size-Dependent Attractive Interactions in a Dense Protein System. Langmuir, American Chemical Society, 2015, 31 (5), pp.1755-1765. ⟨10.1021/la503657u⟩. ⟨hal-01116503⟩
  • Juliana V.C. Silva, David Legland, Chantal Cauty, Irina Kolotuev, Juliane Floury. Characterization of the microstructure of dairy systems using automated image analysis. Food Hydrocolloids, Elsevier, 2015, 44, pp.360-371. ⟨10.1016/j.foodhyd.2014.09.028⟩. ⟨hal-01130408⟩
  • Juliana Valle Costa Silva, Sylvie Lortal, Juliane Floury. Diffusion behavior of dextrans in dairy systems of different microstructures. Food Research International, Elsevier, 2015, 71, pp.1-8. ⟨10.1016/j.foodres.2015.02.006⟩. ⟨hal-01209799⟩
  • Sophie Jeanson, Juliane Floury, Valérie Gagnaire Soumet, Sylvie Lortal, Anne Thierry. Bacterial colonies in solid media and foods: a review on their growth and interactions with the microenvironment. Frontiers in Microbiology, Frontiers Media, 2015, 6 (article 1284), ⟨10.3389/fmicb.2015.01284⟩. ⟨hal-01454549⟩
  • Juliane Floury, Ilham El Mourdi, Juliana Valle Costa Silva, Sylvie Lortal, Anne Thierry, et al.. Diffusion of solutes inside bacterial colonies immobilized in model cheese depends on their physicochemical properties: a time-lapse microscopy study. Frontiers in Microbiology, Frontiers Media, 2015, 6, ⟨10.3389/fmicb.2015.00366⟩. ⟨hal-01209808⟩
  • Juliana Valle Costa Silva, Stephane Pezennec, Sylvie Lortal, Juliane Floury. Flexibility and Charge of Solutes as Factors That Determine Their Diffusion in Casein Suspensions and Gels. Journal of Agricultural and Food Chemistry, American Chemical Society, 2015, 63 (29), pp.6624-6632. ⟨10.1021/acs.jafc.5b02401⟩. ⟨hal-01209860⟩
  • Juliane Floury, Sophie Jeanson, Marie-Noelle Madec, Sylvie Lortal. Porosity of [i]Lactococcus lactis[/i] subsp. [i]lactis[/i] LD61 colonies immobilised in model cheese. International Journal of Food Microbiology, Elsevier, 2013, 163 (2-3), pp.64-70. ⟨10.1016/j.ijfoodmicro.2013.02.014⟩. ⟨hal-01209413⟩
  • Sophie Jeanson, Juliane Floury, Al Amine Issulahi, Marie-Noelle Madec, Anne Thierry, et al.. Microgradients of pH Do Not Occur around Lactococcus Colonies in a Model Cheese. Applied and Environmental Microbiology, American Society for Microbiology, 2013, 79 (20), pp.6516-6518. ⟨10.1128/AEM.01678-13⟩. ⟨hal-01209510⟩
  • Juliana Valle Costa Silva, Paulo Peres de Sa Peixoto Junior, Sylvie Lortal, Juliane Floury. Transport phenomena in a model cheese: The influence of the charge and shape of solutes on diffusion. Journal of Dairy Science, American Dairy Science Association, 2013, 96, pp.6186-6198. ⟨10.3168/jds.2013-6552⟩. ⟨hal-01209480⟩
  • S. Aly, Juliane Floury, M. Piot, S. Lortal, S. Jeanson. The efficacy of nisin can drastically vary when produced in situ in model cheeses. Food Microbiology, Elsevier, 2012, 32 (1), pp.185-190. ⟨10.1016/j.fm.2012.06.001⟩. ⟨hal-00849237⟩
  • Juliane Floury, M-N. Madec, F. Waharte, S. Jeanson, S. Lortal. First assessment of diffusion coefficients in model cheese by fluorescence recovery after photobleaching (FRAP). Food Chemistry, Elsevier, 2012, 133 (2), pp.551-556. ⟨10.1016/j.foodchem.2012.01.030⟩. ⟨hal-00849238⟩
  • S. Jeanson, J. Chadœuf, M.N. Madec, S. Aly, Juliane Floury, et al.. Spatial Distribution of Bacterial Colonies in a Model Cheese.. Applied and Environmental Microbiology, American Society for Microbiology, 2011, 77 (4), pp.1493-1500. ⟨10.1128/AEM.02233-10⟩. ⟨hal-00730167⟩
  • S. Aly, Juliane Floury, Marie-Hélène Famelart, M.N. Madec, Didier Dupont, et al.. Nisin quantification by ELISA allows the modeling of its apparent diffusion coefficient in model cheeses.. Journal of Agricultural and Food Chemistry, American Chemical Society, 2011, 59 (17), pp.9484-90. ⟨10.1021/jf2008474⟩. ⟨hal-00729283⟩
  • Juliane Floury, Sophie Jeanson, Samar Aly, Sylvie Lortal. Determination of the diffusion coefficients of small solutes in cheese: A review. Dairy Science & Technology, EDP sciences/Springer, 2010, 90 (5), pp.477-508. ⟨10.1051/dst/2010011⟩. ⟨hal-00895763⟩
  • Juliane Floury, S. Jeanson, S. Aly, S. Lortal. Determination of diffusion coefficients of small solutes in cheese: a review. Dairy Science & Technology, EDP sciences/Springer, 2010, 90 (5), pp.477-508. ⟨10.1051/dst/2010011⟩. ⟨hal-00729476⟩
  • Juliane Floury, Olivier Rouaud, Maëva Le Poullennec, Marie-Hélène Famelart. Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition. LWT - Food Science and Technology, Elsevier, 2009, 42, pp.1621-1628. ⟨hal-01454078⟩
  • Juliane Floury, Olivier Rouaud, M. Le Poullennec, Marie-Hélène Famelart. Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition.. LWT - Food Science and Technology, Elsevier, 2009, 42 (10), pp.1621-1628. ⟨10.1016/j.lwt.2009.06.002⟩. ⟨hal-00742008⟩
  • Juliane Floury, B. Camier, François Rousseau, C. Lopez, J.P. Tissier, et al.. Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure-texture relationships.. LWT - Food Science and Technology, Elsevier, 2009, 42 (10), pp.1611-1620. ⟨10.1016/j.lwt.2009.05.026⟩. ⟨hal-00730065⟩
  • Juliane Floury, Alain Le Bail, Q.Tuan Pham. A three-dimensional numerical simulation of the osmotic dehydration of mango and effect of freezing on the mass transfer rates. Journal of Food Engineering, Elsevier, 2008, 85 (1), pp.1-11. ⟨10.1016/j.jfoodeng.2007.06.011⟩. ⟨hal-00729832⟩
  • Juliane Floury, J. Carson, Q.T. Pham. Modelling thermal conductivity in heterogeneous media with the Finite Element Method. Food and Bioprocess Technology, Springer, 2008, 1 (2), pp.161-170. ⟨10.1007/s11947-007-0001-6⟩. ⟨hal-00729889⟩
  • Juliane Floury, Noel Grosset, Elodie Lesne, Romain Jeantet. Continuous processing of skim milk by a combination of pulsed electric fields and conventional heat treatments: does a synergetic effect on microbial inactivation exist?. Lait, Elsevier, 2006, 86, pp.203-211. ⟨10.1051/lait:2006002⟩. ⟨hal-01453911⟩
  • Juliane Floury, Noel Grosset, Nadine Leconte, Maryvonne Pasco, Marie-Noelle Madec, et al.. Continuous raw skim milk processing by pulsed electric field at non-lethal temperature: effect on microbial inactivation and functional properties. Lait, Elsevier, 2006, 86, pp.43-57. ⟨10.1051/lait:2005039⟩. ⟨hal-01453943⟩
  • Juliane Floury, Noël Grosset, Elodie Lesne, Romain Jeantet. Continuous processing of skim milk by a combination of pulsed electric fields and conventional heat treatments: does a synergetic effect on microbial inactivation exist?. Le Lait, INRA Editions, 2006, 86 (3), pp.203-211. ⟨hal-00895576⟩
  • Juliane Floury, Noël Grosset, Nadine Leconte, Maryvonne Pasco, Marie-Noëlle Madec, et al.. Continuous raw skim milk processing by pulsed electric field at non-lethal temperature: effect on microbial inactivation and functional properties. Le Lait, INRA Editions, 2006, 86 (1), pp.43-57. ⟨hal-00895562⟩
  • Juliane Floury, A. Desrumaux, Monique Axelos M.A.V., J. Legrand. Effect of high pressure homogeneisation on methyl cellulose as food emulsifier. Journal of Food Engineering, Elsevier, 2003, 58, pp.227-238. ⟨hal-02676047⟩
  • Juliane Floury, A. Desrumaux, Monique Axelos M.A.V., J. Legrand. Degradation of methylcellulose during ultra-high pressure homogenisation. Food Hydrocolloids, Elsevier, 2002, 16 (1), pp.47-53. ⟨hal-02677834⟩

Conference papers36 documents

  • Sarah H.E. Verkempinck, Steven Le Feunteun, Juliane Floury, Anja E.M. Janssen, Alain Kondjoyan, et al.. Why mathematical modelling of macronutrient hydrolysis should concern you?. International Conference on Food Digestion, May 2021, virtual Conference, France. ⟨hal-03268954⟩
  • P. Sharman, Jeremiah J. Sheehan, Juliane Floury. Modelling inward diffusion of salt in model cheese matrix using time-lapse confocal laser scanning microscopy.. American Dairy Science Association (ADSA) (Virtual meeting), American Dairy Science Asoociation, Jun 2020, virtual meeting for ADSA 2020, France. pp.116-116. ⟨hal-03131422⟩
  • Meltem Bayrak, Charlotte Conn, Jared Raynes, Juliane Floury, Amy Logan. Effect of the differences in protein structure on digestibility. ICEF13 - 13th International Congress on Engineering and Food, Sep 2019, Melbourne, Australia. ⟨hal-02469935⟩
  • Juliane Floury. Soleil Synchrotron illuminates our knowledge on gastric digestion. STLOpendays, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Mar 2019, Rennes, France. ⟨hal-02097226⟩
  • Ashkan Madadlou, Arnaud Saint-Jalmes, Stéphane Pezennec, Marie-Hélène Famelart, Florence Rousseau, et al.. Acid-induced gel properties of an alginate-in-whey protein emulsion. Edible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France. ⟨hal-02107864⟩
  • - Geeshani M. Somaratne, Marlon M. Reis, Jaspreet Singh, Maria J. Ferrua, Aiqian yea, et al.. Feasibility of using hyperspectral imaging to predict gastric juice diffusion into solid food structures during gastric digestion. 19.IUFoST World Food Science and Technology Congress, Oct 2018, Navi Mumbai, India. ⟨hal-02737325⟩
  • Claire Bourlieu-Lacanal, Amélie Deglaire, Olivia Ménard, Thomas Croguennec, Stéphane Pezennec, et al.. Lipase activity on milk fat globules in a mini-digester to simulate neonatal gastro-intestinal digestion using DISCO beamline. 14. GERLI Lipidomics meeting, Sep 2018, Saint Maximin la Sainte Beaumes, France. ⟨hal-02356667⟩
  • Juliane Floury, Geeshani Somaratne, Didier Dupont, Francoise Nau. In situ disintegration of protein gels (egg white) by pepsin based on time-lapse confocal microscopy. Première réunion plénière du GDR SLAMM (Solliciter LA Matière Molle), Institut National de Recherche Agronomique (INRA). UMR Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés (0792)., Nov 2018, Hyères, France. ⟨hal-01929031⟩
  • Jonathan Thevenot, Chantal Cauty, David Legland, Didier Dupont, Juliane Floury. Pepsin diffusion in dairy gels depends on casein concentration and microstructure. 9. Imaging The Cell 2017, Jun 2017, Rennes, France. ⟨hal-01527686⟩
  • Claire Bourlieu-Lacanal, Amélie Deglaire, Olivia Ménard, Thomas Croguennec, Stephane Pezennec, et al.. 4 D (x, y, z, t) imaging of digestive lipases during simulated neonatal gastro-intestinal digestion of milk fat globules or biomimetic emulsions using synchrotron SOLEIL DISCO beamline. 12 SLACA Symposium Latin American of Food Science, Nov 2017, Campinas, Brazil. ⟨hal-01665436⟩
  • Lucie Lorieau, Frederic Gaucheron, Linda Le Roux, E Hazart, A Ligneul, et al.. Calcium in dairy matrices: in vitro digestion on the factors determining its bioaccessibility. 3. International Symposium on Minerals & Dairy Products, Sep 2017, Wuxi, China. ⟨hal-02738172⟩
  • Anne Thierry, Valérie Gagnaire, Clémentine Leboucher, Ilham El Mourdi, Juliana Valle Costa Silva, et al.. Colonies bactériennes dans le fromage : distribution spatiale et micro-environnement. congrès National de la Société Française de Microbiologie, Oct 2017, Paris, France. ⟨hal-01628083⟩
  • Claire Bourlieu-Lacanal, Amélie Deglaire, Olivia Ménard, Thomas Croguennec, Stephane Pezennec, et al.. 4 D (x, y, z, t) imaging of digestive lipases during simulated neonatal gastro-intestinal digestion of milk fat globules or biomimetic emulsions using synchrotron SOLEIL DISCO beamline. 5. International Conference on Food Digestion, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Apr 2017, Rennes, France. ⟨hal-01496828⟩
  • Claire Bourlieu-Lacanal, Amélie Deglaire, Olivia Ménard, Thomas Croguennec, Stéphane Pezennec, et al.. 4 D (x, y, z, t) imaging of digestive lipases during simulated neonatal gastro-intestinal digestion of milk fat globules using synchrotron SOLEIL DISCO beamline. AOCS Annual Meeting and Industry Showcases Snapshot, Apr 2017, Orlando, United States. ⟨hal-02737487⟩
  • Juliane Floury, Tiago Bianchi, Jonathan Thevenot, Didier Dupont, Frederic Jamme, et al.. Digestion of milk protein gels in simulated gastric environment: exploration of the disintegration process and diffusion behavior of pepsin. 2nd Food Structure and Functionality Forum Symposium - from Molecules to Functionality, Feb 2016, Singex, Singapore. ⟨hal-01250499⟩
  • Didier Dupont, Florence Barbe, Steven Le Feunteun, Olivia Ménard, yann Le Gouar, et al.. Structuring food for improving nutrient bioavailability: the case of dairy gels. 29. EFFoST International Conference, Nov 2015, Athènes, Greece. ⟨hal-01195522⟩
  • Juliana Valle Costa Silva, Sylvie Lortal, Juliane Floury. Mesure [i]in situ[/i] de la migration de solutés en matrice fromagère modèle. Séminaire d’animation du programme AMMAC, Institut National de Recherche Agronomique (INRA). UAR Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (1008)., Apr 2013, Paris, France. ⟨hal-01189706⟩
  • Juliana Valle Costa Silva, Sylvie Lortal, Juliane Floury. Cheese microstructure and diffusion properties: An important link to understand cheese ripening mechanisms. Advances in Molecular Structuring of Food Materials, Apr 2013, Pirassununga-SP, Brazil. ⟨hal-01209509⟩
  • Juliana Valle Costa Silva, Chantal Cauty, David Legland, Sylvie Lortal, Juliane Floury. Image analysis of cheese microstructure and diffusion properties of solutes: An important link to understand cheese ripening mechanisms. DREAM Project International Conference, Institut National de Recherche Agronomique (INRA). UAR Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (1008)., Jun 2013, Nantes, France. ⟨hal-01189705⟩
  • S. Jeanson, Juliane Floury, A.A. Issulahi, M-N. Madec, J. Chadoeuf, et al.. Exploration of the micro-environment around bacterial colonies in cheeses depending on their spatial distribution. 6.IDF Cheese Ripening & Technology Symposium, May 2012, Monona Terrace, Madison (US), United States. ⟨hal-00849262⟩
  • Paulo Peres de Sa Peixoto Junior, Antoine Bouchoux, Juliane Floury, Marie-Noëlle Madec, Geneviève Gésan-Guiziou. Probing the diffusional and structural properties of casein micelles dispersions through Fluorescence Recovery After Photobleaching (FRAP): from the dilute to the highly concentrated/crowded regime. Journées du Groupement de Recherche GDR 2980 Approches Multi-physiques pour les Colloïdes Concentré AMC2, Oct 2012, Rueil-Malmaison, France. ⟨hal-01209871⟩
  • J. Valle Costa Silva, S. Lortal, C. Cauty, S. Jeanson, Juliane Floury. Diffusion of solutes and macromolecules in model cheese assessed by fluorescence recovery after photobleaching. 6.IDF Cheese Ripening & Technology Symposium, May 2012, Monona Terrace, Madison (US), United States. ⟨hal-00841847⟩
  • V. Gagnaire Soumet, R. Richoux, S. Jeanson, Juliane Floury, S. Lortal. Les peptides: un rôle essentiel dans l'élaboration et les fonctionnalités des produits laitiers. Colloque Adebiotech -SFGP, Oct 2012, Paris (FR), France. ⟨hal-00849239⟩
  • J. Valle Costa Silva, S. Lortal, C. Cauty, S. Jeanson, Juliane Floury. Diffusion of solutes and macromolecules in model cheese assessed by fluorescence recovery after photobleaching. 6.IDF Cheese Ripening & Technology Symposium, May 2012, Monona Terrace, Madison (US), United States. ⟨hal-00849261⟩
  • V. Gagnaire Soumet, S. Jeanson, R. Richoux, S. Ibrahim Tawfik, Juliane Floury, et al.. Peptides: a key fraction to control cheese ripening. 6.IDF Cheese Ripening & Technology Symposium, May 2012, Monona Terrace, Madison (US), United States. ⟨hal-00841845⟩
  • Paolo de Sa Peixoto, M-N. Madec, Juliane Floury, Antoine Bouchoux, Geneviève Gésan-Guiziou. Probing the diffusional and structural properties of casein micelles dispersions through Fluorescence Recovery After Photobleaching (FRAP): from the dilute to the highly concentrated/crowded regime. Colloids and Complex Fluids: Challenges and Opportunities – IFP Energies Nouvelles, Oct 2012, Rueil-Malmaison (FR), France. ⟨hal-00924790⟩
  • Paolo de Sa Peixoto, Juliane Floury, Antoine Bouchoux, M-N. Madec, Geneviève Gésan-Guiziou. Probing the diffusional and structural properties of casein micelles dispersions through Fluorescence Recovery After Photobleaching (FRAP): from the dilute to the highly concentrated/crowded regime.. 6. International Symposium on Food Rheology and Structure - ISFRS 2012, Apr 2012, Zurich (CH), Switzerland. ⟨hal-00924791⟩
  • S. Ibrahim Tawfik, Juliane Floury, M. Piot, S. Lortal, S. Jeanson. The Nisin Efficacy in Cheese cannot be Predicted by its Concentration. 6. IDF Cheese Ripening & Technology Symposium, May 2012, Monona Terrace, Madison (US), United States. ⟨hal-00849260⟩
  • S. Lortal, V. Gagnaire, S. Jeanson, Juliane Floury, M.N. Madec. New approaches to understand cheese ripening. 2011 Joint Annual Meeting of the ADSA-ASAS, Jul 2011, New Orleans (US), United States. ⟨hal-00729375⟩
  • Juliane Floury, M.N. Madec, Marie-Hélène Famelart, S. Jeanson, S. Lortal. First assessment of diffusion coefficients in model cheese by Fluorescence Recovery after Photobleaching (FRAP) analysis.. congrès annuel de l'American dairy science association (ADSA) et de l'American society of animal science (ASAS, Jul 2011, New Orleans (US), United States. ⟨hal-00729358⟩
  • S. Jeanson, S. Aly, M.N. Madec, Juliane Floury, T. Brocklehurst, et al.. Microstructure of cheese matrix modifies solute migration at the bacterial colony scale: examples with nisin and lactic acid. IDF Symposium on Microstructure of Dairy Products, Jun 2010, Tromsö (NO), Norway. ⟨hal-00729578⟩
  • Juliane Floury, M.N. Madec, S. Aly, S. Jeanson, S. Lortal. Application of the FRAP technique to food matrices: migration properties of small solutes in model cheese.. Biopolymers' 2010: Food Matrices: Construction, destructuring, sensory and nutritional properties, Dec 2010, Le Croisic (FR), France. ⟨hal-00729442⟩
  • Juliane Floury, S. Jeanson. Colony distribution and solute diffusion in model cheese. First International Workshop on the IFR Gel Cassette, May 2009, Paris (FR), France. ⟨hal-00729972⟩
  • Christian Salles, S Buchin, Cristian Trelea, Juliane Floury, Pascal Schlich, et al.. Reducing salt level in food : an integrated study of salt release and perception in model and real food systems. IDF/INRA 1st International Symposium on MINERALS and DAIRY PRODUCTS, Oct 2008, Saint-Malo, France. ⟨hal-01195426⟩
  • Christian Salles, S Buchin, Cristian Trelea, Juliane Floury, Pascal Schlich, et al.. Reducing salt level in food : an integrated study of salt release and perception in model and real food systems. IDF/INRA 1st International Symposium on MINERALS and DAIRY PRODUCTS, Oct 2008, Saint-Malo, France. ⟨hal-01195425⟩
  • C. Salles, S Buchin, C. Tréléa, Juliane Floury, P. Schlich, et al.. Reducing salt level in food: an integrated study of salt release and perception in model and real food systems. 1st IDF/INRA International Symposium on Minerals and Dairy Products, 2008, Saint Malo, France. non paginé. ⟨hal-00729791⟩

Poster communications45 documents

  • Lea Salelles, Juliane Floury, Steven Le Feunteun. Pepsin activity as a function of pH and digestion time under static in vitro conditions. 7th International Conference on Food Digestion, May 2022, Cork, Ireland. 2022. ⟨hal-03662664⟩
  • Lea Salelles, Steven Le Feunteun, Juliane Floury. The kinetics of gastric proteolysis is strongly influenced by the dietary proteins, with a remarkably high pepsin activity on dairy caseins for pH ≥ 4 (i.e. early stages of gastric digestion). Journées Scientifiques de l'ED EGAAL 2021, Jun 2021, Rennes, France. 2021. ⟨hal-03284196⟩
  • Geeshani Somaratne, Francoise Nau, Maria J. Ferrua, Jaspreet Singh, Aiqian ye, et al.. Role of native egg white protein gel microstructure on the diffusion of gastric pepsin. 8th International Symposium on "Delivery of Functionality in Complex Food Systems, Jul 2019, Porto, Portugal. 2019. ⟨hal-02737473⟩
  • Geeshani Somaratne, Francoise Nau, Maria J. Ferrua, Jaspreet Singh, Aiqian ye, et al.. Mapping the spatiotemporal disintegration and release of nutrient from egg white gel microstructure during in vitro gastric digestion. 8th International Symposium on "Delivery of Functionality in Complex Food Systems, Jul 2019, Porto, Portugal. 2019. ⟨hal-02737478⟩
  • Juliane Floury, Lucie Lorieau, Gilles Feron, Didier Dupont. Digestion and oral comfort of cheese developed to meet the sensory and nutritional needs of the elderly. 6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. 2019. ⟨hal-02100441⟩
  • Lea Salelles, Steven Le Feunteun, Juliane Floury. La pepsine hydrolyse aussi bien les caséines à pH 5 qu’à pH 2, contrairement aux protéines du blanc d’œuf et du standard hémoglobine. Journées francophones de nutrition, Dec 2019, Rennes, France. 2019. ⟨hal-02737459⟩
  • Ashkan Madadlou, Juliane Floury, Didier Dupont. Food based carriers for the delivery of pancreatic enzymes to elderly for restoring digestion and tackling malnutrition.. 5.AgreenSkills Annual Meeting in Edinburgh, Jun 2018, Edinburgh, United Kingdom. 2018. ⟨hal-01816911⟩
  • Lucie Lorieau, Chantal Septier, Aurélie Prot, Linda Le Roux, E. Hazart, et al.. Does oral health affect food comfortability and bolus properties during consumption of dairy products in elderly population?. 5. International Conference on Food Digestion, Apr 2017, Rennes, France. 2017. ⟨hal-01506652⟩
  • Lucie Lorieau, Amira Halabi, A Ligneul, E. Hazart, Didier Dupont, et al.. Development of product for elderly people: impact of the type of protein and matrix structures on the protein hydrolysis. 4. Food Structures, Digestion & Health International Conference, Nov 2017, Sydney, Australia. 2017. ⟨hal-01651299⟩
  • Juliane Floury, Jonathan Thevenot, Didier Dupont, F. Jamme, Evelyne 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-01552152⟩
  • Evelyne Lutton, Jonathan Thevenot, Steven Le Feunteun, Juliane Floury, Maud Panouille, et al.. Evolution of food gel structures during simulated gastro-intestinal digestion using Small Angle Scattering at SOLEIL synchrotron. 5. International Conference on Food Digestion, Apr 2017, Rennes, France. 2017. ⟨hal-01581553⟩
  • Juliane Floury, Jonathan Thevenot, Didier Dupont, Frederic Jamme, Evelyne Lutton, et al.. Exploring the diffusion of pepsin and hydrolysis kinetics of dairy protein gels during simulated gastric digestion using advanced microscopic techniques.. 4. Food Structures, Digestion & Health International Conference, Nov 2017, Sydney, Australia. 2017. ⟨hal-01651304⟩
  • Jonathan Thevenot, Chantal Cauty, David Legland, Didier Dupont, Juliane Floury. Pepsin diffusion in dairy gels depends on casein concentration and microstructure. 5. International Conference on Food Digestion, Apr 2017, Rennes, France. 2017. ⟨hal-01552153⟩
  • Lucie Lorieau, Chantal Septier, A Prot, Linda Le Roux, E. Hazart, et al.. Does oral health affect food comfortability and bolus properties during consumption of dairy products in elderly population?. 4. Food Structures, Digestion & Health International Conference, Nov 2017, Sydney, Australia. 2017. ⟨hal-01651300⟩
  • Lucie Lorieau, Linda Le Roux, E. Hazart, A. Ligneul, Didier Dupont, et al.. In vitro bioaccessibility of calcium in whey protein matrices depends on calcium sources, gastro-intestinal pH but not on the matrix structure. 5. International Conference on Food Digestion, Apr 2017, Rennes, France. 2017. ⟨hal-01499058⟩
  • Lucie Lorieau, Amira Halabi, Amandine Ligneul, Etienne Hazart, Didier Dupont, et al.. Développement de produits laitiers à destination des séniors : impact du type de protéines et de la structure de l’aliment sur l’hydrolyse des protéines.. JFN 2017, Journées Francophones de Nutrition, Dec 2017, Nantes, France. 2017. ⟨hal-01709339⟩
  • Jonathan Thevenot, Juliane Floury, Frédéric Jamme, Maud Panouille, Evelyne Lutton, et al.. Gastric digestion of milk protein gels as assessed by time-lapse Synchrotron UV-microscopy. The 16. European microscopy CongressEMC2016, Aug 2016, Lyon, France. 2016. ⟨hal-01357490⟩
  • Lucie Lorieau, Linda Le Roux, Frederic Gaucheron, Amandine Ligneul, Etienne Hazart, et al.. Mesure de la bioaccessibilité du calcium en digestion in vitro : impact de la source calcique et de la structure (liquide ou gélifiée) d’une matrice alimentaire, contenant des protéines sériques.. Journées Francophones de Nutrition, Nov 2016, Montpellier, France. 2016. ⟨hal-02744334⟩
  • Jonathan Thevenot, Chantal Cauty, David Legland, Didier Dupont, Juliane Floury. Méthodes FRAP/CRYO-FIXATION-MET-MEB pour relier la diffusion de la pepsine à la microstructure des gels laitiers.. Analyse d’image et nouvelles techniques D’imageries spécifiques» 15. journées de formation du RCCM, Jun 2016, Saint Etienne, France. 2016. ⟨hal-01322854⟩
  • Juliana Valle Costa Silva, Sylvie Lortal, Juliane Floury. Diffusion of solutes in model cheeses as affected by cheese microstructure and physicochemical characteristics of solutes. IDF International Cheese Science & Technology Symposium, Apr 2016, Dublin, Ireland. 2016. ⟨hal-01250506⟩
  • Didier Dupont, Florence Barbe, Steven Le Feunteun, Olivia Ménard, yann Le Gouar, et al.. Structuring food matrices for improving nutrient bioavailability. 3. ISOFAR Scientific Conference at the 17. IFOAM Organic World Congress, Jul 2015, Paris, France. 2015. ⟨hal-01195519⟩
  • Juliana Valle Costa Silva, David Legland, Chantal Cauty, I. Kolotuev, Stéphane Pezennec, et al.. Diffusion of solutes in dairy systems as affected by system microstructure and physicochemical characteristics of solutes. 9. NIZO Dairy Conference Milk Protein Functionality, Sep 2015, Papendal, Netherlands. 2015. ⟨hal-01454560⟩
  • Juliane Floury, Didier Dupont, Olivia Ménard, Claire Bourlieu-Lacanal, Amélie Deglaire, et al.. Mathematical model of in vitro digestion of infant formulas. 4th International Conference of Food Digestion, Mar 2015, Naples, Italy. 2015. ⟨hal-01195486⟩
  • Juliana Valle Costa Silva, Chantal Cauty, David Legland, Sylvie Lortal, Juliane Floury. Diffusion in model cheeses as affected by matrix microstructure and properties of solutes. 2. IDF Symposium on the Microstructure of Dairy Products, Mar 2014, Melbourne, Australia. 2014. ⟨hal-01189902⟩
  • Sophie Jeanson, Juliane Floury, Ilham El Mourdi, Anne Thierry, Sylvie Lortal. Non-destructive approaches to explore the micro-environment around bacterial colonies and their porosity in a model cheese. 24. International ICFMH conference, Food Micro 2014, Sep 2014, Nantes, France. 2014. ⟨hal-01209694⟩
  • Anne Laure Chapeau, Juliana Valle Costa Silva, Pierre Schuck, Anne Thierry, Juliane Floury. Diffusion of macromolecules in cheeses is mainly related to its “free” water content of the fat-free cheese : a Fluorescence Recovery After Photobleaching (FRAP) approach.. 9. Cheese Symposium Cork, Nov 2014, Cork, Ireland. 2014. ⟨hal-01209704⟩
  • Sophie Jeanson, Juliane Floury, Marie-Noelle Madec, Ilham El Mourdi, Anne Thierry, et al.. Are bacterial colonies in model cheese permeable to the diffusion of molecules of different physico-chemical properties?. 2nd IDF Symposium on Microstructure of Dairy Products, Mar 2014, Melbourne, Australia. 2014. ⟨hal-01209587⟩
  • Anne Laure Chapeau, Juliana Valle Costa Silva, Anne Thierry, Valérie Gagnaire Soumet, Juliane Floury. Diffusion of macromolecules in cheeses is affected by solute size and cheese structure : a Fluorescence Recovery After Photobleaching (FRAP) approach. 17. Word Congress of Food Science & Technology (IUFoST), Aug 2014, Montréal, Canada. 2014. ⟨hal-01209689⟩
  • Anne Laure Chapeau, Juliana Valle Costa Silva, Anne Thierry, Juliane Floury. Étude par FRAP de la diffusion de macro-solutés au sein de matrices fromagères réelles. 6. Rencontres de Biologie Physique du Grand Ouest, Jun 2014, Le Mans, France. 2014. ⟨hal-01209641⟩
  • Paulo Peres de Sa Peixoto Junior, Geneviève Gésan-Guiziou, Sébastien Huet, Daniel Thomas, Juliane Floury, et al.. Extensive molecular trapping of non-sticky probes within casein microgels. International Soft Matter Conference, Sep 2013, Rome, Italy. 2013. ⟨hal-01209490⟩
  • Sophie Jeanson, Juliane Floury, Marie-Noelle Madec, Ilham El Mourdi, Anne Thierry, et al.. Les colonies bactériennes sont-elles perméables à des molécules de taille et de propriétés différentes ?. 19ème colloque du Club des Bactéries Lactiques, Oct 2013, Bordeaux, France. 2013. ⟨hal-01209502⟩
  • Sophie Jeanson, Juliane Floury, Clémentine Le Boucher, Ilham El Mourdi, Marie-Noelle Madec, et al.. Influence of immobilisation of bacteria in a model cheese: spatial distribution and porosity of colonies and their consequences on metabolism and micro-environment.. 9.Cheese Symposium, Nov 2013, Cork, Ireland. 2014. ⟨hal-01123019⟩
  • Valérie Gagnaire Soumet, Romain Richoux, Sophie Jeanson, Juliane Floury, Sylvie Lortal. Les peptides: un rôle essentiel dans l'élaboration et les fonctionnalités des produits laitiers. Colloque Adebiotech -SFGP, Oct 2012, Paris-Romainville, France. 2012. ⟨hal-01209360⟩
  • Paulo Peres de Sa Peixoto Junior, Juliane Floury, Antoine Bouchoux, Marie-Noelle Madec, Geneviève Gésan-Guiziou. Probing the diffusional and structural properties of casein micelles dispersions through Fluorescence Recovery After Photobleaching (FRAP): From the dilute to the highly concentrated/crowded regime. ISFRS (International symposium on food rheology and structure), Apr 2012, Zurich, Switzerland. Peter Fisher, Erich J. Windhab, 2012. ⟨hal-01454212⟩
  • Juliana Valle Costa Silva, Sylvie Lortal, Chantal Cauty, Sophie Jeanson, Juliane Floury. Diffusion of solutes and macromolecules in model cheese assessed by fluorescence recovery after photobleaching. 6.IDF Cheese Ripening & Technology Symposium, May 2012, Madison, United States. 2012. ⟨hal-01209337⟩
  • Valérie Gagnaire Soumet, Sophie Jeanson, Romain Richoux, Samar Ibrahim Tawfik, Juliane Floury, et al.. Peptides: a key fraction to control cheese ripening. 6.IDF Cheese Ripening & Technology Symposium, May 2012, Madison, United States. 2012. ⟨hal-01209341⟩
  • Sophie Jeanson, Juliane Floury, Al Amine Issulahi, Marie-Noelle Madec, Joel Chadoeuf, et al.. Exploration of the micro-environment around bacterial colonies in cheeses depending on their spatial distribution. 6.IDF Cheese Ripening & Technology Symposium, May 2012, Madison, United States. 2012. ⟨hal-01209336⟩
  • Samar Ibrahim Tawfik, Juliane Floury, Michel Piot, Sylvie Lortal, Sophie Jeanson. The Nisin Efficacy in Cheese cannot be Predicted by its Concentration. 6. IDF Cheese Ripening & Technology Symposium, May 2012, Madison, United States. 2012. ⟨hal-01209343⟩
  • Sylvie Lortal, Valérie Gagnaire Soumet, Juliane Floury, Sophie Jeanson, Marie-Noelle Madec. New approaches to understand cheese ripening. ADSA ASAS Joint Annual meeting, Jul 2011, nouvelle Orléans, United States. Journal of Dairy Science, 94, 2011, Journal of Dairy Science. ⟨hal-01454484⟩
  • Juliane Floury, Marie-Noelle Madec, Marie-Hélène Famelart, Sophie Jeanson, Sylvie Lortal. First assessment of diffusion coefficients in model cheese by Fluorescence Recovery after Photobleaching (FRAP) analysis. ADSA ASAS Joint Annual meeting, Jul 2011, nouvelle Orléans, United States. 2011. ⟨hal-01454410⟩
  • Marie-Hélène Famelart, Marie-Noelle Madec, Sophie Jeanson, Sylvie Lortal, Juliane Floury. Model cheese matrices: Characterizing their micro and macrostructure to study the migration of small solutes inside cheeses. Biopolymères 2010, Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Dec 2010, Le Croisic, France. 2010. ⟨hal-01454404⟩
  • Samar Ibrahim Tawfik, Sophie Jeanson, Marie-Noelle Madec, Marie-Hélène Famelart, Sylvie Lortal, et al.. Modelling nisin diffusion in UF model cheeses regarding their composition. Biopolymères' 2010 Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Dec 2010, Le Croisic, France. 2010. ⟨hal-01454408⟩
  • Samar Ibrahim Tawfik, Juliane Floury, Marie-Noelle Madec, Sylvie Lortal, Sophie Jeanson. Nisin migration is dependant on the microstructure of the cheese matrix: an in situ investigation. Biopolymères 2010, Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Dec 2010, Le Croisic, France. 2010. ⟨hal-01189710⟩
  • Juliane Floury, Marie-Noelle Madec, Sophie Jeanson, Samar Ibrahim Tawfik, Sylvie Lortal. Application of the FRAP technique to food matrices: migration properties of small solutes in model cheese.. Biopolymères 2010, Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Dec 2010, Le Croisic, France. 2010. ⟨hal-01454403⟩
  • Sophie Jeanson, Samar Ibrahim Tawfik, Marie-Noelle Madec, Juliane Floury, T. Brocklehurst, et al.. Microstructure of cheese matrix modifies solute migration at the bacterial colony scale: examples with nisin and lactic acid. IDF Symposium on Microstructure of Dairy Products, Jun 2010, Tromsö, Norway. International Dairy Journal, 21, Issue 9, Pages 579-726 (September 2011), 2010, International Dairy Journal. ⟨hal-01454409⟩

Book sections2 documents

  • Romain Jeantet, Juliane Floury. Inhibition of food modifying agents. Handbook of Food Science and Technology 2, 2, ISTE Ltd, 329 p., 2016, Food Science and Technology, 978-1-84821-934-2. ⟨hal-01349183⟩
  • Romain Jeantet, Juliane 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-01349174⟩

Other publications3 documents

  • S. Aly, Juliane Floury, S. Lortal, M.N. Madec, S. Jeanson. Is diffusion of nisin in cheese model modified by differences in the matrix composition?. 2010, non paginé. ⟨hal-00729546⟩
  • Marie-Hélène Famelart, Marie Noëlle Madec, S. Jeanson, Sylvie Lortal, Juliane Floury. Model cheese matrices: characterizing their micro- and macrostructure to study the migration of small solutes inside cheeses. 2010, non paginé. ⟨hal-00729581⟩
  • S. Aly, Juliane Floury, S. Lortal, S. Jeanson. Is diffusion of nisin in cheese model modified by differences in the matrix microstructure?. 2009, non paginé. ⟨hal-00729240⟩

Habilitation à diriger des recherches1 document

  • Juliane Floury. Maîtrise de la qualité des aliments, matrices multiphasiques instables et complexes. Génie des procédés. Université de Nantes, 2013. ⟨tel-02810600⟩