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Romain Jeantet


My research activity is focused on process engineering problems applied to milk and egg product matrices. It is mainly oriented on the study of transfers (material, heat), by integrating an increasing expertise in physicochemistry for the understanding of the phenomena. Since 1993, I have been involved in three themes, related to process optimization, safety and control of product properties:

- a membrane separation topic aiming at studying and the optimizing the mass transfer in tangential nanofiltration (1993-2001);

- a multidisciplinary theme concerning the study of thermal and non-thermal stabilization operations applied to egg products and dairy products (1998-2004, then 2012-...);

- a concentration-deconcentration theme including concentration, drying, storage and the study of mixing/rehydration, then digestion of dairy bases (since 2003)


Journal articles159 documents

  • Minghui Liu, Guangda Zhang, Jie Xiao, Romain Jeantet, Guillaume Delaplace, et al.. Mixing intensification with soft-elastic baffle (SEB) in a soft-elastic reactor (SER). Chemical Engineering and Processing: Process Intensification, Elsevier, 2022, pp.108764. ⟨10.1016/j.cep.2021.108764⟩. ⟨hal-03507024⟩
  • Maheshchandra H Patil, Eoin G Murphy, Gaëlle Tanguy, Cécile Le Floch-Fouéré, Romain Jeantet. Characterization of the superconcentration and granulation steps of a disruptive spray-drying free process for the manufacture of dairy powders. Journal of Food Engineering, Elsevier, 2022, 317, pp.110865. ⟨10.1016/j.jfoodeng.2021.110865⟩. ⟨hal-03436044⟩
  • Ming yu, Cécile Le Floch-Fouéré, Jeehyun Lee, Françoise Boissel, Romain Jeantet, et al.. Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments. Foods, MDPI, 2022, 11 (4), pp.562. ⟨10.3390/foods11040562⟩. ⟨hal-03582438⟩
  • Zhen Peng, Peng Wu, Jingjing Wang, Didier Dupont, Olivia Ménard, et al.. Achieving realistic gastric emptying curve in an advanced dynamic in vitro human digestion system: experiences with cheese—a difficult to empty material. Food and Function, Cambridge : Royal Society of Chemistry, 2021, ⟨10.1039/D0FO03364B⟩. ⟨hal-03196673⟩
  • X. yu, Nadine Leconte, S. Méjean, Gilles Garric, S. Even, et al.. Semi-industrial production of a minimally processed infant formula powder using membrane filtration. Journal of Dairy Science, American Dairy Science Association, 2021, 104 (5), pp.5265-5278. ⟨10.3168/jds.2020-19529⟩. ⟨hal-03176288⟩
  • Maheshchandra H Patil, Gaëlle Tanguy, Cécile Le Floch-Fouéré, Romain Jeantet, Eoin G Murphy. Determination of limiting factors in a novel superconcentration-granulation based dairy powder manufacturing process. Innovative Food Science and Emerging Technologies, Elsevier, 2021, 74, pp.102798. ⟨10.1016/j.ifset.2021.102798⟩. ⟨hal-03404247⟩
  • Romain Jeantet, Gwénaël Jan. Improving the drying of Propionibacterium freudenreichii starter cultures. Applied Microbiology and Biotechnology, Springer Verlag, 2021, 105, pp.3485-3494. ⟨10.1007/s00253-021-11273-3⟩. ⟨hal-03258328⟩
  • Jinping Zha, Siyu Zou, Jianyu Hao, Xinjuan Liu, Guillaume Delaplace, et al.. The role of circular folds in mixing intensification in the small intestine: A numerical study. Chemical Engineering Science, Elsevier, 2021, 229, pp.116079. ⟨10.1016/j.ces.2020.116079⟩. ⟨hal-02975862⟩
  • Xiangshu Suo, Song Huang, Juan Wang, Nan Fu, Romain Jeantet, et al.. Effect of culturing lactic acid bacteria with varying skim milk concentration on bacteria survival during heat treatment. Journal of Food Engineering, Elsevier, 2021, 294, pp.110396. ⟨10.1016/j.jfoodeng.2020.110396⟩. ⟨hal-03099223⟩
  • Fan Hao, Nan Fu, Hamadel Ndiaye, Meng Wai Woo, Romain Jeantet, et al.. Thermotolerance, Survival, and Stability of Lactic Acid Bacteria After Spray Drying as Affected by the Increase of Growth Temperature. Food and Bioprocess Technology, Springer, 2021, 10 (1), pp.6. ⟨10.1007/s11947-020-02571-1⟩. ⟨hal-03106934⟩
  • Ming yu, Cécile Le Floch-Fouéré, Ludovic Pauchard, Françoise Boissel, Nan Fu, et al.. Skin layer stratification in drying droplets of dairy colloids. Colloids and Surfaces A: Physicochemical and Engineering Aspects, Elsevier, 2021, 620, pp.126560. ⟨10.1016/j.colsurfa.2021.126560⟩. ⟨hal-03194114⟩
  • Maheshchandra Patil, Gaëlle Tanguy, Cécile Le Floch-Fouéré, Romain Jeantet, Eoin Murphy. Energy usage in the manufacture of dairy powders: Advances in conventional processing and disruptive technologies. Drying Technology, Taylor & Francis, 2021, pp.1-19. ⟨10.1080/07373937.2021.1903489⟩. ⟨hal-03202860⟩
  • Weiji Liu, Xiao Dong Chen, Romain Jeantet, Christophe André, Séverine Bellayer, et al.. Effect of casein/whey ratio on the thermal denaturation of whey proteins and subsequent fouling in a plate heat exchanger. Journal of Food Engineering, Elsevier, 2021, 289, pp.110175. ⟨10.1016/j.jfoodeng.2020.110175⟩. ⟨hal-02862236⟩
  • Linda Le Roux, Olivia Ménard, Raphaël Chacon, Didier Dupont, Romain Jeantet, et al.. Are Faba Bean and Pea Proteins Potential Whey Protein Substitutes in Infant Formulas? An In Vitro Dynamic Digestion Approach. Foods, MDPI, 2020, 9 (3), pp.362. ⟨10.3390/foods9030362⟩. ⟨hal-02571057⟩
  • Hasan Jubaer, Sepideh Afshar, Guénolé Le Maout, Serge Mejean, Cordelia Selomulya, et al.. The impact of self-sustained oscillations on particle residence time in a commercial scale spray dryer. Powder Technology, Elsevier, 2020, 360, pp.1177-1191. ⟨10.1016/j.powtec.2019.11.023⟩. ⟨hal-02376611⟩
  • yan Wang, Fan Hao, Wenjie Lu, Xiangshu Suo, Elise Bellenger, et al.. Enhanced thermal stability of lactic acid bacteria during spray drying by intracellular accumulation of calcium. Journal of Food Engineering, Elsevier, 2020, 279, pp.109975. ⟨10.1016/j.jfoodeng.2020.109975⟩. ⟨hal-02624778⟩
  • Xiao Dong Chen, Guillaume Delaplace, Minghui Liu, Romain Jeantet, Jie Xiao. Predicting the mixing time of soft elastic reactors: Physical models and empirical correlations. Industrial and engineering chemistry research, American Chemical Society, 2020, 59 (13), pp.6258-6268. ⟨10.1021/acs.iecr.9b06053⟩. ⟨hal-02634459⟩
  • Domitille de Guibert, Marie Hennetier, Francois Martin, Thierry Six, yingying Gu, et al.. Flow process and heating conditions modulate the characteristics of whey protein aggregates.. Journal of Food Engineering, Elsevier, 2020, 264, pp.109675. ⟨10.1016/j.jfoodeng.2019.07.022⟩. ⟨hal-02268921⟩
  • Linda Le Roux, Raphaël Chacon, Didier Dupont, Romain Jeantet, Amélie Deglaire, et al.. In vitro static digestion reveals how plant proteins modulate model infant formula digestibility. Food Research International, Elsevier, 2020, 130, pp.108917. ⟨10.1016/j.foodres.2019.108917⟩. ⟨hal-02625044⟩
  • Guillaume Delaplace, Romain Jeantet, Richard Grenville, Gérard Cuvelier, Karine Loubiere. How dimensional analysis allows to go beyond Metzner–Otto concept for non-Newtonian fluids. Reviews in Chemical Engineering, 2020, pp.0. ⟨10.1515/revce-2020-0006⟩. ⟨hal-02975988⟩
  • Hasan Jubaer, Sepideh Afshar, Serge Mejean, Romain Jeantet, Jie Xiao, et al.. Computationally inexpensive simulation of agglomeration in spray drying while preserving structure related information using CFD. Powder Technology, Elsevier, 2020, 372, pp.372-393. ⟨10.1016/j.powtec.2020.05.111⟩. ⟨hal-02864402⟩
  • Floriane Gaucher, Sylvie Bonnassie, Houem Rabah, Pauline Leverrier, Sandrine Pottier, et al.. Data from a proteomic analysis highlight different osmoadaptations in two strain of Propionibacterium freudenreichii. Data in Brief, Elsevier, 2020, 28, pp.104932. ⟨10.1016/j.dib.2019.104932⟩. ⟨hal-02404929⟩
  • yanan Zhang, Peng Wu, Romain Jeantet, Didier Dupont, Guillaume Delaplace, et al.. How motility can enhance mass transfer and absorption in the duodenum: Taking the structure of the villi into account. Chemical Engineering Science, Elsevier, 2020, 213, pp.115406. ⟨10.1016/j.ces.2019.115406⟩. ⟨hal-02862203⟩
  • Linda Le Roux, Serge Mejean, Raphaël Chacon, Christelle Lopez, Didier Dupont, et al.. Plant proteins partially replacing dairy proteins greatly influence infant formula functionalities. LWT - Food Science and Technology, Elsevier, 2020, 120, pp.108891. ⟨10.1016/j.lwt.2019.108891⟩. ⟨hal-02621453⟩
  • Floriane Gaucher, Houem Rabah, Koffigan Kponouglo, Sylvie Bonnassie, Sandrine Pottier, et al.. Intracellular osmoprotectant concentrations determine Propionibacterium freudenreichii survival during drying. Applied Microbiology and Biotechnology, Springer Verlag, 2020, 104 (7), pp.3145-3156. ⟨10.1007/s00253-020-10425-1⟩. ⟨hal-02492112⟩
  • Floriane Gaucher, Sylvie Bonnassie, Houem Rabah, Pauline Leverrier, Sandrine Pottier, et al.. Benefits and drawbacks of osmotic adjustment in Propionibacterium freudenreichii. Journal of Proteomics, Elsevier, 2019, 204, pp.103400. ⟨10.1016/j.jprot.2019.103400⟩. ⟨hal-02150444⟩
  • Floriane Gaucher, Koffigan Kponouglo, Houem Rabah, Sylvie Bonnassie-Rouxin, Jordane Ossemond, et al.. Propionibacterium freudenreichii CIRM-BIA 129 Osmoadaptation Coupled to Acid-Adaptation Increases Its Viability During Freeze-Drying. Frontiers in Microbiology, Frontiers Media, 2019, 10 (article 2324), ⟨10.3389/fmicb.2019.02324⟩. ⟨hal-02330244⟩
  • S. Huang, H. Rabah, Stéphanie Ferret-Bernard, L. Le Normand, S. Guerin, et al.. Propionic fermentation by the probiotic Propionibacterium freudenreichii to functionalize whey. Journal of Functional Foods, Elsevier, 2019, 52, pp.620-628. ⟨10.1016/j.jff.2018.11.043⟩. ⟨hal-02043531⟩
  • Gaëlle Tanguy-Sai, Italo Tuler Perrone, Anne Dolivet, Anne-Cécile Santellani, Arlette Leduc, et al.. Calcium citrate insolubilization drives the fouling of falling film evaporators during the concentration of hydrochloric acid whey. Food Research International, Elsevier, 2019, 116, pp.175-183. ⟨10.1016/j.foodres.2018.08.009⟩. ⟨hal-01860007⟩
  • Floriane Gaucher, Valérie Gagnaire, Houem Rabah, Marie-Bernadette Maillard, Sylvie Bonnassie, et al.. Taking Advantage of Bacterial Adaptation in Order to Optimize Industrial Production of Dry Propionibacterium freudenreichii. Microorganisms, MDPI, 2019, 7 (10), pp.477. ⟨10.3390/microorganisms7100477⟩. ⟨hal-02364876⟩
  • Floriane Gaucher, Sylvie Bonnassie-Rouxin, Houem Rabah, Pierre Marchand, Philippe Blanc, et al.. Review: Adaptation of Beneficial Propionibacteria, Lactobacilli, and Bifidobacteria Improves Tolerance Toward Technological and Digestive Stresses. Frontiers in Microbiology, Frontiers Media, 2019, 10, ⟨10.3389/fmicb.2019.00841⟩. ⟨hal-02111208⟩
  • Julien Chamberland, Scott Benoit, Marielle Harel-Oger, yves Pouliot, Romain Jeantet, et al.. Comparing economic and environmental performance of three industrial cheesemaking processes through a predictive analysis. Journal of Cleaner Production, Elsevier, 2019, 239, pp.118046. ⟨10.1016/j.jclepro.2019.118046⟩. ⟨hal-02271478⟩
  • Cécile Le Floch-Fouéré, Luca Lanotte, Romain Jeantet, Ludovic Pauchard. The solute mechanical properties impact on the drying of dairy and model colloidal systems. Soft Matter, Royal Society of Chemistry, 2019, ⟨10.1039/C9SM00373H⟩. ⟨hal-02284136⟩
  • Mathieu Person, Bernard Cuq, Agnès Duri-Bechemilh, Cécile Le Floch-Fouéré, Pierre Schuck, et al.. Influence of the drying step in the steam-jet granulation process of dairy powders. Journal of Food Engineering, Elsevier, 2018, 239, pp.33-39. ⟨10.1016/j.jfoodeng.2018.06.025⟩. ⟨hal-01854606⟩
  • Patrice Bacchin, David Brutin, Anne Davaille, Erika Di Giuseppe, Xiao Dong Chen, et al.. Drying colloidal systems: Laboratory models for a wide range of applications. European Physical Journal E: Soft matter and biological physics, EDP Sciences: EPJ, 2018, 41 (8), pp.94. ⟨10.1140/epje/i2018-11712-x⟩. ⟨hal-01864878⟩
  • Romain Jeantet, Gilles Garric. Fromages: Résolument tournés vers l'innovation. Process Alimentaire, 2018, septembre 2018 (1361), pp.47-50. ⟨hal-01872290⟩
  • Jie Xiao, Chao Zou, Minghui Liu, Guangda Zhang, Guillaume Delaplace, et al.. Mixing in a soft-elastic reactor (SER) characterized using an RGB based image analysis method. Chemical Engineering Science, Elsevier, 2018, 181, pp.272-285. ⟨10.1016/j.ces.2018.02.019⟩. ⟨hal-01717925⟩
  • Marwa Khaldi, Thomas Croguennec, Christophe André, Gilles Ronse, M. Jimenez, et al.. Effect of the calcium/protein molar ratio on β-lactoglobulin denaturation kinetics and fouling phenomena. International Dairy Journal, Elsevier, 2018, 78, pp.1-10. ⟨10.1016/j.idairyj.2017.10.002⟩. ⟨hal-01656648⟩
  • Mathieu Person, Bernard Cuq, Agnès Duri-Bechemilh, Cécile Le Floch-Fouéré, Romain Jeantet, et al.. Steam-jet agglomeration of skim milk powders: Influence of process parameters. Drying Technology, Taylor & Francis, 2018, 36 (15), pp.1930-1936. ⟨10.1080/07373937.2018.1463539⟩. ⟨hal-01902823⟩
  • Gilles Garric, Romain Jeantet. Aromatisé, impérissable, curatif : le fromage de demain se prépare en laboratoire. Sud Ouest, Société anonyme de presse et d'édition du Sud Ouest, 2018. ⟨hal-01757706⟩
  • Luca Lanotte, Françoise Boissel, Pierre Schuck, Romain Jeantet, Cécile Le Floch-Fouéré. Drying-induced mechanisms of skin formation in mixtures of high protein dairy powders. Colloids and Surfaces A: Physicochemical and Engineering Aspects, Elsevier, 2018, 553, pp.20-27. ⟨10.1016/j.colsurfa.2018.05.020⟩. ⟨hal-01801984⟩
  • Houem Rabah, Stéphanie Ferret-Bernard, Song Huang, Laurence Le Normand, Fabien J. Cousin, et al.. The Cheese Matrix Modulates the Immunomodulatory Properties of Propionibacterium freudenreichii CIRM-BIA 129 in Healthy Piglets. Frontiers in Microbiology, Frontiers Media, 2018, 9, pp.1-15. ⟨10.3389/fmicb.2018.02584⟩. ⟨hal-01910411⟩
  • Romain Jeantet, Samuel Henry. French cheesed off as 'revolutionary' lab technique ripens fromage in days. The Telegraph, 2018. ⟨hal-01757718⟩
  • Guillaume Delaplace, yingying Gu, Minghui Liu, Romain Jeantet, Jie Xiao, et al.. Homogenization of liquids inside a new soft elastic reactor: Revealing mixing behavior through dimensional analysis. Chemical Engineering Science, Elsevier, 2018, 192, pp.1071-1080. ⟨10.1016/j.ces.2018.08.023⟩. ⟨hal-01906545⟩
  • Song Huang, Floriane Gaucher, Chantal Cauty, Julien Jardin, yves Le Loir, et al.. Growth in Hyper-Concentrated Sweet Whey Triggers Multi Stress Tolerance and Spray Drying Survival in Lactobacillus casei BL23: From the Molecular Basis to New Perspectives for Sustainable Probiotic Production. Frontiers in Microbiology, Frontiers Media, 2018, 9 article 2548, ⟨10.3389/fmicb.2018.02548⟩. ⟨hal-01901454⟩
  • Song Huang, Marie-Laure Vignolles, Xiao Dong Chen, yves Le Loir, Gwénaël Jan, et al.. Spray drying of probiotics and other food-grade bacteria: A review. Trends in Food Science and Technology, Elsevier, 2017, 63, pp.1-17. ⟨10.1016/j.tifs.2017.02.007⟩. ⟨hal-01490072⟩
  • Sarah Nasser, Anne Moreau, Romain Jeantet, Alain Hédoux, Guillaume Delaplace. Influence of storage conditions on the functional properties of micellar casein powder. Food and Bioproducts Processing, Elsevier, 2017, 106, ⟨10.1016/j.fbp.2017.09.004⟩. ⟨hal-01619006⟩
  • Sarah Nasser, Romain Jeantet, Paulo Peres de Sa Peixoto Junior, Gilles Ronse, Nicolas Nuns, et al.. Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics. Journal of Food Engineering, Elsevier, 2017, 206, pp.57-66. ⟨10.1016/j.jfoodeng.2017.03.004⟩. ⟨hal-01506665⟩
  • Romain Jeantet, Gwénaël Jan, Pierre Schuck. Innovations, ruptures technologiques et avancées scientifiques dans les poudres laitières : II. Peut-on accroitre la survie des probiotiques au séchage par pulvérisation/atomisation en stimulant leur adaptation aux stress ?. Industries Alimentaires et Agricoles, Association des chimistes et ingénieurs de sucrerie, distillerie et industries agricoles de France et des colonies, 2017, Novembre -Décembre (134), pp.22-23. ⟨hal-01687901⟩
  • Mélanie Carpin, H. Bertelsen, A. Dalberg, Claire Roiland, J. Risbo, et al.. Impurities enhance caking in lactose powder. Journal of Food Engineering, Elsevier, 2017, 198, pp.91-97. ⟨10.1016/j.jfoodeng.2016.11.013⟩. ⟨hal-01408010⟩
  • Song Huang, Serge Mejean, Houem Rabah, Anne Dolivet, yves Le Loir, et al.. Double use of concentrated sweet whey for growth and spray drying of probiotics: Towards maximal viability in pilot scale spray dryer. Journal of Food Engineering, Elsevier, 2017, 196, pp.11-17. ⟨10.1016/j.jfoodeng.2016.10.017⟩. ⟨hal-01391136⟩
  • Mélanie Carpin, Hans Bertelsen, A. Dalberg, J.K. Bech, Jean Risbo, et al.. How does particle size influence caking in lactose powder?. Journal of Food Engineering, Elsevier, 2017, 209, ⟨10.1016/j.jfoodeng.2017.04.006⟩. ⟨hal-01513287⟩
  • Eve-Anne Norwood, Stephane Pezennec, Jennifer Burgain, Valérie Briard-Bion, Pierre Schuck, et al.. Crucial role of remaining lactose in whey protein isolate powders during storage. Journal of Food Engineering, Elsevier, 2017, 195, pp.206-2016. ⟨10.1016/j.jfoodeng.2016.10.010⟩. ⟨hal-01454658⟩
  • Ruben Mercadé-Prieto, Maud Coignaud, yuxin Jin, Romain Jeantet, Xiao Dong Chen. Dissolution of bovine serum albumin hydrogels in alkali. Food Hydrocolloids, Elsevier, 2017, 77, ⟨10.1016/j.foodhyd.2017.11.001⟩. ⟨hal-01648177⟩
  • Romain Jeantet, Guillaume Delaplace, Cécile Le Floch-Fouéré, Thomas Croguennec, Pierre Schuck. Innovations, ruptures technologiques et avancées scientifiques dans les poudres laitières : III. Comment vieillit une poudre protéique laitière ?. Industries Alimentaires et Agricoles, Association des chimistes et ingénieurs de sucrerie, distillerie et industries agricoles de France et des colonies, 2017, Novembre-Décembre (134), pp.24-25. ⟨hal-01687887⟩
  • Romain Jeantet. Les produits laitiers secs, d'une stratégie de report à un marché à forte valeur ajoutée.. Agro Mag, 2017. ⟨hal-01488641⟩
  • Gaëlle Tanguy-Sai, Anne Dolivet, Serge Mejean, D. Garreau, F. Talamo, et al.. Efficient process for the production of permeate powders. Innovative Food Science and Emerging Technologies, Elsevier, 2017, 41, pp.144-149. ⟨10.1016/j.ifset.2017.02.008⟩. ⟨hal-01491466⟩
  • Romain Jeantet. Combien de temps se gardent les poudres de lait stockées à l'intervention ?. Réussir. Lait Elevage, 2017, 314 juin 2017. ⟨hal-01534646⟩
  • Marion Bedas, Gaëlle Tanguy-Sai, Anne Dolivet, Serge Mejean, Frederic Gaucheron, et al.. Nanofiltration of lactic acid whey prior to spray drying: Scaling up to a semi-industrial scale. LWT - Food Science and Technology, Elsevier, 2017, 79, pp.355-360. ⟨10.1016/j.lwt.2017.01.061⟩. ⟨hal-01447445⟩
  • Pierre Schuck, Gaëlle Tanguy-Sai, Anne Dolivet, Serge Mejean, Daniel Garreau, et al.. Innovations, ruptures technologiques et avancées scientifiques dans les poudres laitières: Peut-on préparer de la poudre sans tour de séchage ?. Industries Alimentaires et Agricoles, Association des chimistes et ingénieurs de sucrerie, distillerie et industries agricoles de France et des colonies, 2017, Novembre-Décembre (134), pp.20-21. ⟨hal-01687900⟩
  • y. yang, Song Huang, J. Wang, Gwénaël Jan, Romain Jeantet, et al.. Mg2+ improves the thermotolerance of probiotic Lactobacillus rhamnosus GG, Lactobacillus casei Zhang and Lactobacillus plantarum P-8. Letters in Applied Microbiology, Wiley, 2017, 64, ⟨10.1111/lam.12716⟩. ⟨hal-01484840⟩
  • Sophie Chever, Serge Mejean, Anne Dolivet, F. Mei, C.M. den Boer, et al.. Agglomeration during spray drying: Physical and rehydration properties of whole milk/sugar mixture powders. LWT - Food Science and Technology, Elsevier, 2017, 83, pp.33-41. ⟨10.1016/j.lwt.2017.05.002⟩. ⟨hal-01522980⟩
  • Wei Hu, Francois Martin, Romain Jeantet, Xiao Chen, Ruben Mercadé-Prieto. Micromechanical Characterization of Hydrogels Undergoing Swelling and Dissolution at Alkaline pH. Gels, MDPI, 2017, 3 (44), pp.1-14. ⟨10.3390/gels3040044⟩. ⟨hal-01644039⟩
  • Pascal Blanpain-Avet, C. André, Marwa Khaldi, Laurent Bouvier, J. Petit, et al.. Predicting the distribution of whey protein fouling in a plate heat exchanger using the kinetic parameters of the thermal denaturation reaction of β-lactoglobulin and the bulk temperature profiles. Journal of Dairy Science, American Dairy Science Association, 2016, 99 (12), pp.9611-9630. ⟨10.3168/jds.2016-10957⟩. ⟨hal-01397457⟩
  • Xufeng Zheng, Nan Fu, Song Huang, Romain Jeantet, Xiao Dong Chen. Exploring the protective effects of calcium-containing carrier against drying-induced cellular injuries of probiotics using single droplet drying technique. Food Research International, 2016, 90, pp.226-234. ⟨10.1016/j.foodres.2016.10.034⟩. ⟨hal-01397460⟩
  • Song Huang, Chantal Cauty, Anne Dolivet, yves Le Loir, Xiao Dong Chen, et al.. Double use of highly concentrated sweet whey to improve the biomass production and viability of spray-dried probiotic bacteria. Journal of Functional Foods, Elsevier, 2016, 23, pp.453-463. ⟨10.1016/j.jff.2016.02.050⟩. ⟨hal-01454600⟩
  • Eve-Anne Norwood, Cécile Le Floch-Fouéré, Valérie Briard-Bion, Pierre Schuck, Thomas Croguennec, et al.. Structural markers of the evolution of whey protein isolate powder during aging and effects on foaming properties. Journal of Dairy Science, American Dairy Science Association, 2016, 99 (7), pp.5265-5272. ⟨10.3168/jds.2015-10788⟩. ⟨hal-01338090⟩
  • Eve-Anne Norwood, Marie Chevallier, Cécile Le Floch-Fouéré, Pierre Schuck, Romain Jeantet, et al.. Heat-induced aggregation properties of whey proteins as affected by storage conditions of whey protein Isolate powders. Food and Bioprocess Technology, Springer, 2016, 9, pp.993-1001. ⟨10.1007/s11947-016-1686-1⟩. ⟨hal-01454590⟩
  • Céline Sadek, Pierre Schuck, yannick Fallourd, Nicolas Pradeau, Romain Jeantet, et al.. Buckling and collapse during drying of a single aqueous dispersion of casein micelle droplet. Food Hydrocolloids, Elsevier, 2016, 52, pp.161-166. ⟨10.1016/j.foodhyd.2015.06.016⟩. ⟨hal-01454517⟩
  • Song Huang, Houem Rabah, Julien Jardin, Valérie Briard-Bion, Sandrine Parayre, et al.. Hyperconcentrated sweet whey, a new culture medium that enhances Propionibacterium freudenreichii stress tolerance. Applied and Environmental Microbiology, American Society for Microbiology, 2016, 82 (15), pp.4641-4651. ⟨10.1128/AEM.00748-16⟩. ⟨hal-01454632⟩
  • Juan Wang, Song Huang, Nan Fu, Romain Jeantet, Xiao Dong Chen. Thermal aggregation of calcium-fortified skim milk enhances probiotic protection during convective droplet drying. Journal of Agricultural and Food Chemistry, American Chemical Society, 2016, 64 (30), pp.6003-6010. ⟨10.1021/acs.jafc.6b02205⟩. ⟨hal-01454641⟩
  • Jérémy Petit, Anne Moreau, Gilles Ronce, Pascal Debreyne, Laurent Bouvier, et al.. Role of whey components in the kinetics and thermodynamics of β-Lactoglobulin unfolding and aggregation. Food and Bioprocess Technology, Springer, 2016, 9 (8), pp.1367-1379. ⟨10.1007/s11947-016-1726-x⟩. ⟨hal-01454603⟩
  • Mélanie Carpin, H Bertelsen, J.K. Bech, Romain Jeantet, J. Risbo, et al.. Caking of lactose: A critical review. Trends in Food Science and Technology, Elsevier, 2016, 53, pp.1-12. ⟨10.1016/j.tifs.2016.04.002⟩. ⟨hal-01454607⟩
  • Pierre Schuck, Romain Jeantet, Bhesh Bhandari, Xia Dong Chen, Italo Tuler Perrone, et al.. Recent advances in spray drying relevant to the dairy industry: A comprehensive critical review. Drying Technology, Taylor & Francis, 2016, 34 (15), pp.1773-1790. ⟨10.1080/07373937.2016.1233114⟩. ⟨hal-01454652⟩
  • Marwa Khaldi, Gilles Ronse, Christophe Andre, Pascal Blanpain-Avet, Laurent Bouvier, et al.. Corrigendum to “Denaturation kinetics of whey protein isolate solutions and fouling mass distribution in a plate heat exchanger”. International Journal of Chemical Engineering, Hindawi Publishing Corporation, 2016, pp.1-2. ⟨10.1155/2016/4924250⟩. ⟨hal-02632144⟩
  • Pierre Schuck, Gwénaël Jan, Romain Jeantet, Laure Akomia. Procédé de séchage de bactéries probiotique. Lettre aux Entreprises - INRA, 2016, 29/09/2016. ⟨hal-01419759⟩
  • Céline Sadek, Pierre Schuck, yannick Fallourd, Nicolas Pradeau, Cécile Le Floch-Fouéré, et al.. Drying of a single droplet to investigate process–structure– function relationships: a review. Dairy Science & Technology, EDP sciences/Springer, 2015, 95 (6), ⟨10.1007/s13594-014-0186-1⟩. ⟨hal-01209717⟩
  • Romain Jeantet, Annick Conté. Des enjeux considérables autour des ingrédients secs. Réussir. Lait Elevage, 2015, 297 (Décembre 2015), pp.24. ⟨hal-01239512⟩
  • Gaëlle Tanguy-Sai, Anne Dolivet, Fabienne Lambrouin, Serge Mejean, Diarmuid Coffey, et al.. Concentration of dairy products using a thin film spinning cone evaporator. Journal of Food Engineering, Elsevier, 2015, 166, pp.356-363. ⟨10.1016/j.jfoodeng.2015.07.001⟩. ⟨hal-01209867⟩
  • Marwa Khaldi, Gilles Ronse, Christophe André, Pascal Blanpain-Avet, Laurent Bouvier, et al.. Denaturation kinetics of whey protein isolate solutions and fouling mass distribution in a plate heat exchanger. International Journal of Chemical Engineering, Hindawi Publishing Corporation, 2015, ⟨10.1155/2015/139638⟩. ⟨hal-01454574⟩
  • Romain Jeantet, Elsa Casalegno. Un marché des ingrédients laitiers à haute valeur ajoutée. La France Agricole, 2015, 3611 (9 octobre 2015), pp.69. ⟨hal-01236557⟩
  • Céline Sadek, Ludovic Pauchard, Pierre Schuck, yannick Fallourd, Nicolas Pradeau, et al.. Mechanical properties of milk protein skins layers after drying: understanding the mechanisms of particle formation from whey protein isolate and native phosphocaseinate. Food Hydrocolloids, Elsevier, 2015, 48, pp.8 -16. ⟨10.1016/j.foodhyd.2015.01.014⟩. ⟨hal-01123351⟩
  • Ines Hafsa, Sandra Mandato, Thierry Ruiz, Pierre Schuck, Serge Mejean, et al.. Impact of the agglomeration process on structure and functional properties of the agglomerates based on the durum wheat semolina. Journal of Food Engineering, Elsevier, 2015, 145, pp.25-36. ⟨10.1016/j.jfoodeng.2014.08.005⟩. ⟨hal-01209736⟩
  • Jérémy Petit, Serge Mejean, Philippe Accart, Laurence Galet, Pierre Schuck, et al.. A dimensional analysis approach for modelling the size of droplets formed by bi-fluid atomization. Journal of Food Engineering, Elsevier, 2015, 149, pp.237-247. ⟨10.1016/j.jfoodeng.2014.10.022⟩. ⟨hal-01209745⟩
  • Romain Jeantet, Stéphanie Perraut. L'inra modélise les interactions produits-process. Process, 2015, pp.71. ⟨hal-01183242⟩
  • Pierre Schuck, Romain Jeantet, Gaëlle Tanguy-Sai, Serge Mejean, Armelle Gac, et al.. Energy consumption in the processing of dairy and feed powders by evaporation and drying. Drying Technology, Taylor & Francis, 2015, 33, pp.176-184. ⟨10.1080/07373937.2014.942913⟩. ⟨hal-01123185⟩
  • Romain Jeantet, Frederic Gaucheron, Pierre Schuck, Véronique Bargain. Optimiser les procédés et améliorer la valorisation de lactosérum. Revue Laitière Française, 2015, 758 (Décembre 2015), pp.22-24. ⟨hal-01236552⟩
  • Pierre Schuck, Romain Jeantet, Gwénaël Jan, . Trois technologies innovantes pour le séchage des probiotiques. Process, 2015, Novembre 2015. ⟨hal-01230713⟩
  • Arlan Caldas Pereira Silveira, Gaëlle Tanguy-Sai, I. Tuler Perrone, Romain Jeantet, Fabrice Ducept, et al.. Flow regime assessment in falling film evaporators using residence time distribution functions. Journal of Food Engineering, Elsevier, 2015, 160, pp.65-76. ⟨10.1016/j.jfoodeng.2015.03.016⟩. ⟨hal-01173930⟩
  • Marwa Khaldi, Pascal Blanpain-Avet, R. Guerin, Gilles Ronse, Laurent Bouvier, et al.. Effect of calcium content and flow regime on whey protein fouling and cleaning in a plate heat exchanger. Journal of Food Engineering, Elsevier, 2015, 147, pp.68-78. ⟨10.1016/j.jfoodeng.2014.09.020⟩. ⟨hal-01209744⟩
  • Hui Li, Boris Koutzenko, Xia Dong Chen, Romain Jeantet, Ruben Mercadé-Prieto. Cleaning beyond whey protein gels: Egg white. Food and Bioproducts Processing, Elsevier, 2015, 93, pp.249-255. ⟨10.1016/j.fbp.2014.12.001⟩. ⟨hal-01123188⟩
  • Céline Sadek, Huashan Li, Pierre Schuck, yannick Fallourd, Nicolas Pradeau, et al.. To what extent do whey and casein micelle proteins influence the morphology and properties of the resulting powder?. Drying Technology, Taylor & Francis, 2014, 32 (13), pp.1540-1551. ⟨10.1080/07373937.2014.915554⟩. ⟨hal-01209683⟩
  • Thomas Croguennec, Ning Leng, Pascaline Hamon, Florence Rousseau, Romain Jeantet, et al.. Caseinomacropeptide modifies the heat-induced denaturation aggregation process of [i]β-lactoglobulin[/i]. International Dairy Journal, Elsevier, 2014, 36, pp.56-64. ⟨10.1016/j.idairyj.2014.01.004⟩. ⟨hal-01209559⟩
  • Céline Sadek, Hervé Tabuteau, Pierre Schuck, yannick Fallourd, Nicolas Pradeau, et al.. Shape, shell, and vacuole formation during the drying of a single concentrated whey protein droplet. Langmuir, American Chemical Society, 2013, pp 15606–15613, 29 (50), pp.15606-15613. ⟨10.1021/la404108v⟩. ⟨hal-01150726⟩
  • Gwénolé Gernigon, Fabien Baillon, Fabienne Espitalier, Cécile Le Floch-Fouéré, Pierre Schuck, et al.. Effects of the addition of various minerals, proteins and salts of organic acids on the principal steps of α-lactose monohydrate crystallisation. International Dairy Journal, Elsevier, 2013, 30 (2), pp.88-95. ⟨10.1016/j.idairyj.2012.12.005⟩. ⟨hal-01209403⟩
  • Arlan Silveira, Antônio Carvalho, Laurent Fromont, Serge Méjean, Gaëlle Tanguy, et al.. Pilot-scale investigation of effectiveness of evaporation of skim milk compared to water. Dairy Science & Technology, EDP sciences/Springer, 2013, 93 (4), pp.537-549. ⟨10.1007/s13594-013-0138-1⟩. ⟨hal-01201448⟩
  • Peng Zhu, Serge Méjean, Eric Blanchard, Romain Jeantet, Pierre Schuck. Prediction of drying of dairy products using a modified balance-based desorption method. Dairy Science & Technology, EDP sciences/Springer, 2013, 93 (4), pp.347-355. ⟨10.1007/s13594-012-0099-9⟩. ⟨hal-01201418⟩
  • Bruno Richard, Jean-Francois Le Page, Pierre Schuck, Christophe André, Romain Jeantet, et al.. Towards a better control of dairy powder rehydration processes. International Dairy Journal, Elsevier, 2013, 31, pp.18-28. ⟨10.1016/j.idairyj.2012.07.007⟩. ⟨hal-01209412⟩
  • Marie-Clarisse Techer, Marie-Noelle Madec, Romain Jeantet, Nicolas Auffray. Des chercheurs entre science et industrie.. Rennes Métropole Magazine, 2013, pp.19-22. ⟨hal-01177306⟩
  • Pierre Schuck, Cécile Le Floch-Fouéré, Romain Jeantet. Changes in functional properties of milk protein powders: effects of vacuum concentration and drying. Drying Technology, Taylor & Francis, 2013, 31, pp.1578-1591. ⟨10.1080/07373937.2013.816316⟩. ⟨hal-01209479⟩
  • Romain Jeantet, Guillaume Delaplace. Influence de la physico-chimie des poudres protéiques laitières et des conditions de dispersion sur les mécanismes de réhydratation. Industries Alimentaires et Agricoles, Association des chimistes et ingénieurs de sucrerie, distillerie et industries agricoles de France et des colonies, 2013, septembre-octobre (9), pp.23-24. ⟨hal-01209529⟩
  • Pierre Schuck, Anne Dolivet, Serge Mejean, C. Hervé, Romain Jeantet. Spray drying of dairy bacteria: New opportunities to improve the viability of bacteria powders. International Dairy Journal, Elsevier, 2013, 31, pp.12-17. ⟨10.1016/j.idairyj.2012.01.006⟩. ⟨hal-01209411⟩
  • B. Richard, Malika Toubal, J.F. Le Page, Georges Nassar, Edouard Radziszewski, et al.. Ultrasound tests in a stirred vessel to evaluate the reconstitution ability of dairy powders. Innovative Food Science and Emerging Technologies, Elsevier, 2012, 16, pp.233-242. ⟨10.1016/j.ifset.2012.06.007⟩. ⟨hal-00790367⟩
  • C. André, B. Richard, J-F. Le Page, Romain Jeantet, Guillaume Delaplace. Influence of mixing system design and operating parameters on dissolution process. Chemical Engineering and Technology, Wiley-VCH Verlag, 2012, 35 (2), pp.247-254. ⟨10.1002/ceat.201100441⟩. ⟨hal-00924761⟩
  • O. Syll, B. Richard, Jean-François Willart, Michel Descamps, P. Schuck, et al.. Rehydration behaviour and ageing of dairy powders assessed by calorimetric measurements. Innovative Food Science and Emerging Technologies, Elsevier, 2012, 14, pp.139-145. ⟨10.1016/j.ifset.2012.01.001⟩. ⟨hal-00924760⟩
  • Pierre Schuck, Romain Jeantet, Luigi Pier Vecchia. V Simposio internazionale sull' essiccamento dei prodotti lattiero-caseari.. Il Latte, 2012, pp.26. ⟨hal-01175646⟩
  • N. Fu, M.W. Woo, C. Selomulya, X.D. Chen, K.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-00729295⟩
  • P. Zhu, K. Patel, S. Lin, S. Mejean, E. Blanchard, et al.. Simulating Industrial Spray-Drying Operations Using a Reaction Engineering Approach and a Modified Desorption Method. Drying Technology, Taylor & Francis, 2011, 29 (4), pp.419-428. ⟨10.1080/07373937.2010.501928⟩. ⟨hal-00729262⟩
  • M. Gulzar, S. Bouhallab, Romain Jeantet, P. Schuck, Thomas Croguennec. Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins. Food Chemistry, Elsevier, 2011, 129 (1), pp.110-116. ⟨10.1016/j.foodchem.2011.04.037⟩. ⟨hal-00729268⟩
  • P. Zhu, S. Mejean, E. Blanchard, Romain Jeantet, P. Schuck. Prediction of dry mass glass transition temperature and the spray drying behaviour of a concentrate using a desorption method. Journal of Food Engineering, Elsevier, 2011, 105 (3), pp.460-467. ⟨10.1016/j.jfoodeng.2011.03.003⟩. ⟨hal-00729296⟩
  • G. Gernigon, P. Schuck, Romain Jeantet. Composition influence on water-binding properties during mozzarella cheese wheys concentration, lactose crystallization and spray drying: a preliminary review. Dairy Science & Technology, EDP sciences/Springer, 2010, 90 (1), pp.27-46. ⟨hal-00729465⟩
  • Gwénolé Gernigon, Pierre Schuck, Romain Jeantet. Processing of Mozzarella cheese wheys and stretchwaters: A preliminary review. Dairy Science & Technology, EDP sciences/Springer, 2010, 90 (1), pp.27-46. ⟨10.1051/dst/2009045⟩. ⟨hal-00895729⟩
  • Marie-Laure Vignolles, Christelle Lopez, Cécile Le Floch-Fouéré, Jean-Jacques Ehrhardt, Serge Mejean, et al.. Fat supramolecular structure in fat-filled dairy powders: A tool to adjust spray-drying temperatures. Dairy Science & Technology, EDP sciences/Springer, 2010, 90 (2-3), pp.287-300. ⟨10.1051/dst/2009057⟩. ⟨hal-00729511⟩
  • C. Gaiani, M. Morand, Carmen Navarro Sanchez, E.A. Tehrany, M. Jacquot, et al.. How surface composition of high milk proteins powders is influenced by spray-drying temperature.. Colloids and Surfaces B: Biointerfaces, Elsevier, 2010, 75 (1), pp.377-84. ⟨10.1016/j.colsurfb.2009.09.016⟩. ⟨hal-00729530⟩
  • Kamlesh Patel, Xiao Dong Chen, Romain Jeantet, Pierre Schuck. One-dimensional simulation of co-current, dairy spray drying systems - pros and cons. Dairy Science & Technology, EDP sciences/Springer, 2010, 90 (2-3), pp.181-210. ⟨10.1051/dst/2009059⟩. ⟨hal-00895757⟩
  • Marie-Laure Vignolles, Christelle Lopez, Cécile Le Floch-Fouéré, Jean-Jacques Ehrhardt, Serge Méjean, et al.. Fat supramolecular structure in fat-filled dairy powders: A tool to adjust spray-drying temperatures. Dairy Science & Technology, EDP sciences/Springer, 2010, 90 (2-3), pp.287-300. ⟨10.1051/dst/2009057⟩. ⟨hal-00895759⟩
  • Romain Jeantet, Pierre Schuck, Thierry Six, Christophe Andre, Guillaume Delaplace. The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder. Dairy Science & Technology, EDP sciences/Springer, 2010, 90 (2-3), pp.225-236. ⟨10.1051/dst/2009043⟩. ⟨hal-00895734⟩
  • Kamlesh Patel, Xiao Dong Chen, Romain Jeantet, Pierre Schuck. One-dimensional simulation of co-current, dairy spray drying systems - pros and cons. Dairy Science & Technology, EDP sciences/Springer, 2010, 90 (2-3), pp.181-210. ⟨10.1051/dst/2009059⟩. ⟨hal-00729587⟩
  • M.L. Vignolles, C. Lopez, M.N. Madec, J.J. Ehrhardt, S. Mejean, et al.. Fat properties during homogenization, spray-drying, and storage affect the physical properties of dairy powders.. Journal of Dairy Science, American Dairy Science Association, 2009, 92 (1), pp.58-70. ⟨10.3168/jds.2008-1387⟩. ⟨hal-00729203⟩
  • P. Schuck, A. Dolivet, S. Mejean, P. Zhu, E. 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-00729166⟩
  • Peng Zhu, Romain Jeantet, Anne Dolivet, Serge Mejean, Pierre 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-01454035⟩
  • M.L. Vignolles, C. Lopez, J.J. Ehrhardt, J. Lambert, S. Mejean, et al.. Methods' combination to investigate the suprastructure, composition and properties of fat in fat-filled dairy powders. Journal of Food Engineering, Elsevier, 2009, 94 (2), pp.154-162. ⟨10.1016/j.jfoodeng.2009.01.018⟩. ⟨hal-00730015⟩
  • M.L. Vignolles, C. Lopez, M.N. Madec, J.J. Ehrhardt, S. Mejean, et al.. Protein-lactose matrix effects on fat encapsulation during the overall spray-drying process of dairy powders. Australian journal of dairy technology, 2009, 64 (1), pp.75-79. ⟨hal-00730057⟩
  • Marie-Laure Vignolles, Christelle Lopez, Marie-Noelle Madec, Jean-Jacques Ehrhardt, Serge 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-01454036⟩
  • G. Gernigon, M. Piot, E. Beaucher, Romain Jeantet, P. Schuck. Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys. Journal of Dairy Science, American Dairy Science Association, 2009, 92 (11), pp.5371-5377. ⟨10.3168/jds.2009-2359⟩. ⟨hal-00730047⟩
  • Peng Zhu, Romain Jeantet, Anne Dolivet, Serge Mejean, Pierre 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-00729967⟩
  • Pierre Schuck, Anne Dolivet, Serge Méjean, Romain Jeantet. Relative humidity of outlet air: the key parameter to optimize moisture content and water activity of dairy powders. Dairy Science & Technology, EDP sciences/Springer, 2008, 88 (1), pp.45-52. ⟨hal-00895775⟩
  • Romain Jeantet, Fabrice Ducept, Anne Dolivet, Serge Mejean, Pierre Schuck. Residence time distribution: a tool to improve spray-drying control. Dairy Science & Technology, EDP sciences/Springer, 2008, 88, pp.31-43. ⟨10.1051/dst:2007006⟩. ⟨hal-01173773⟩
  • Pierre Schuck, Anne Dolivet, Serge Mejean, Romain Jeantet. Relative humidity of outlet air: the key parameter to optimize moisture content and water activity of dairy powders. Dairy Science & Technology, EDP sciences/Springer, 2008, 88, pp.45-52. ⟨10.1051/dst:2007007⟩. ⟨hal-01453994⟩
  • P. Schuck, A. Dolivet, S. Mejean, Romain Jeantet. Relative humidity of outlet air: the key parameter to optimize moisture content and water activity of dairy powders. Dairy Science & Technology, EDP sciences/Springer, 2008, 88 (1), pp.45-52. ⟨hal-00729902⟩
  • Romain Jeantet, F. Ducept, A. Dolivet, S. Mejean, P. Schuck. Residence time distribution: a tool to improve spray-drying control. Dairy Science & Technology, EDP sciences/Springer, 2008, 88 (1), pp.31-43. ⟨hal-00729903⟩
  • Romain Jeantet, Fabrice Ducept, Anne Dolivet, Serge Méjean, Pierre Schuck. Residence time distribution: a tool to improve spray-drying control. Dairy Science & Technology, EDP sciences/Springer, 2008, 88 (1), pp.31-43. ⟨hal-00895774⟩
  • Marie-Laure Vignolles, Romain Jeantet, Christelle Lopez, Pierre Schuck. Free fat, surface fat and dairy powders: interactions between process and product. A review. Le Lait, INRA Editions, 2007, 87 (3), pp.187-236. ⟨hal-00895641⟩
  • Valérie Lechevalier-Datin, Romain Jeantet, Abdellah Arhaliass, Jacques Legrand, Francoise Nau. Egg white drying: Influence of industrial processing steps on protein structure and functionalities. Journal of Food Engineering, Elsevier, 2007, 83 (3), pp.404-413. ⟨10.1016/j.jfoodeng.2007.03.033⟩. ⟨hal-01454012⟩
  • Pierre Schuck, Serge Mejean, Anne Dolivet, Romain Jeantet, Non Renseigné. Keeping quality of dairy ingredients. Le Lait, INRA Editions, 2007, 87 (4-5), pp.481-488. ⟨hal-00895652⟩
  • Pierre Schuck, Serge Mejean, Anne Dolivet, Claire Gaiani, Sylvie Banon, et al.. Water transfer during rehydration of micellar casein powders. Le Lait, INRA Editions, 2007, 87 (4-5), pp.425-432. ⟨hal-00895659⟩
  • Pierre Schuck, Serge Mejean, Anne Dolivet, Claire Gaiani, Sylvie Banon, et al.. Water transfer during rehydration of micellar casein powders. Lait, Elsevier, 2007, 87, pp.425-432. ⟨10.1051/lait:2007016⟩. ⟨hal-01453989⟩
  • Pierre Schuck, Serge Mejean, Anne Dolivet, Romain Jeantet, Bhesh Bhandari. Keeping quality of dairy ingredients. Lait, Elsevier, 2007, 87, pp.481-488. ⟨10.1051/lait:2007011⟩. ⟨hal-01453988⟩
  • Marie-Laure Vignolles, Romain Jeantet, Christelle Lopez, Pierre Schuck. Free fat, surface fat and dairy powders: interactions between process and product. A review. Lait, Elsevier, 2007, 87, pp.187-236. ⟨10.1051/lait:2007010⟩. ⟨hal-01454032⟩
  • Pierre Schuck, Serge Mejean, Anne Dolivet, Claire Gaiani, Sylvie Banon, et al.. Water transfer during rehydration of micellar casein powders. Le Lait, 2007, 87 (4-5), pp.425-432. ⟨10.1051/lait:2007016⟩. ⟨hal-03321751⟩
  • Jozef Korolczuk, José Rippoll Mc Keag, José Carballeira Fernandez, Florence Baron, Noel Grosset, et al.. Effect of pulsed electric field processing parameters on Salmonella enteritidis inactivation. Journal of Food Engineering, Elsevier, 2006, 75, pp.11-20. ⟨10.1016/j.jfoodeng.2005.03.027⟩. ⟨hal-01453950⟩
  • 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, 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, 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⟩
  • Valérie Lechevalier-Datin, Emmanuel Perinel, Romain Jeantet, Capucine Lesaffre, Thomas Croguennec, et al.. Statistical analysis of effects of industrial processing steps on functional properties of pasteurised liquid egg white. Journal of the Science of Food and Agriculture, Wiley, 2005, 85 (5), pp.757-769. ⟨10.1002/jsfa.2042⟩. ⟨hal-01453927⟩
  • Pierre Schuck, Serge Mejean, Anne Dolivet, Romain Jeantet. Thermohygrometric sensor: a tool for optimizing the spray drying process. Innovative Food Science and Emerging Technologies, Elsevier, 2005, 6 (1), pp.45-50. ⟨10.1016/j.ifset.2004.10.001⟩. ⟨hal-01453930⟩
  • Pierre Schuck, Eric Blanchard, Anne Dolivet, Serge Méjean, Evelyne Onillon, et al.. Water activity and glass transition in dairy ingredients. Le Lait, INRA Editions, 2005, 85 (4-5), pp.295-304. ⟨hal-00895604⟩
  • Pierre Schuck, Eric Blanchard, Anne Dolivet, Serge Mejean, Evelyne Onillon, et al.. Water activity and glass transition in dairy ingredients. Lait, Elsevier, 2005, 85 (4/5), pp.295-304. ⟨10.1051/lait:2005020⟩. ⟨hal-01453919⟩
  • Pierre Schuck, Serge Mejean, Anne Dolivet, Romain Jeantet, P. Pirus, et al.. Réhumidification en continu de poudres laitières. Science des Aliments, 2004, 24, pp.383-398. ⟨hal-01454431⟩
  • Romain Jeantet, Jesus Rodríguez, Anita Garem. Nanofiltration of sweet whey by spiral wound organic membranes: Impact of hydrodynamics. Le Lait, INRA Editions, 2000, 80 (1), pp.155-163. ⟨10.1051/lait:2000115⟩. ⟨hal-00895396⟩
  • Romain Jeantet, Florence Baron, Francoise Nau, M Roignant, G Brulé. High intensity pulsed electric fields applied to egg white: effect on [i]Salmonella Enteritidis[/i] inactivation and protein denaturation.. Journal of Food Protection, International Association for Food Protection, 1999, 62 (12), pp.1381-6. ⟨hal-01347883⟩
  • M. Rabiller-Baudry, B. Chaufer, Romain Jeantet. Optimisation of the background electrolyte for the determination of anions by capillary electrophoresis: Application to sweet whey. Lait, Elsevier, 1998, 78 (3), pp.333-339. ⟨hal-02691646⟩
  • Murielle Rabiller-Baudry, Bernard Chaufer, Romain Jeantet. Optimisation of the background electrolyte for the determination of anions by capillary electrophoresis: application to sweet whey. Le Lait, INRA Editions, 1998, 78 (3), pp.333-339. ⟨hal-00929598⟩
  • Romain Jeantet, Pierre Schuck, Marie-Hélène Famelart, J.L. Maubois. Intérêt de la nanofiltration dans la production de poudres de lactosérum déminéralisées. Lait, Elsevier, 1996, 76, pp.283-301. ⟨hal-02693943⟩
  • Romain Jeantet, J.L. Maubois, Patrick Boyaval. Semicontinuous production of lactic acid in a bioreactor coupled with nanofiltration membranes. Enzyme and Microbial Technology, Elsevier, 1996, pp.614-619. ⟨hal-02684689⟩
  • Romain Jeantet, P Schuck, Marie-Hélène Famelart, Jl Maubois. Intérêt de la nanofiltration dans la production de poudres de lactosérum déminéralisées. Le Lait, INRA Editions, 1996, 76 (3), pp.283-301. ⟨hal-00929486⟩
  • Romain Jeantet, J.L. Maubois. Sélectivité de membranes de nanofiltration : effet du pH, de la nature et de la concentration des solutions. Lait, Elsevier, 1995, 75, pp.595-610. ⟨hal-02701036⟩
  • Romain Jeantet, Jl Maubois. Sélectivité de membranes de nanofiltration : effet du pH, de la nature et de la concentration des solutions. Le Lait, INRA Editions, 1995, 75 (6), pp.595-610. ⟨hal-00929462⟩

Conference papers88 documents

  • Amélie Deglaire, Francoise Nau, Linda Le Roux, Raphaël Chacon, Romain Jeantet. Introduction de protéines végétales dans les laits infantiles : opportunités et verrous fonctionnels et nutritionnels. Colloque GPN (Groupe Protéines et Nutrition), Groupe protéines et Nutrition, May 2022, visioconférence, France. ⟨hal-03687165⟩
  • Ming yu, Romain Jeantet, Cécile Le Floch-Fouéré, Luca Lanotte. Skin formation in drying droplets of dairy proteins. Journées scientifiques ED EGAAL, L’école doctorale : Écologie, Géosciences, Agronomie, ALimentation, Jun 2021, Rennes, France. ⟨hal-03284156⟩
  • Luca Lanotte, Ming yu, Cécile Le Floch-Fouéré, Francoise Boissel, L. Pauchard, et al.. Drying-induced stratification in complex mixes of dairy proteins. Society of Rheology Annual Meeting, Oct 2021, Bangor, United States. ⟨hal-03375775⟩
  • Amélie Deglaire, Anne Blais, Juliane Calvez, Géraldine Lucchi, Karine Gourrat, et al.. The production of an infant formula with a minimally processed route impacts its nutritional, physiological and sensorial qualities. NIZO Dairy conference, NIZO Food Research,FrieslandCampina, Wageningen University, Oct 2021, online, France. ⟨hal-03367421⟩
  • Ming yu, Cécile Le Floch-Fouéré, Francoise Boissel, L. Pauchard, Arnaud Saint-Jalmes, et al.. Drying dynamics in complex mixes of dairy proteins. AERC 2021 - Annual European Rheology Conference, Apr 2021, visioconference, Norway. ⟨hal-03194150⟩
  • Maheshchandra Patil, Gaëlle Tanguy, Cécile Le Floch-Fouéré, Romain Jeantet, Eoin Murphy. Energy-efficient superconcentration-granulation based process to manufacture dairy powders: Limiting factors. Journées Scientifiques ED EGAAL, Jun 2021, RENNES, édition virtuelle, France. ⟨hal-03318474⟩
  • M yu, Cécile Le Floch-Fouéré, F Boissel, L Pauchard, Arnaud Saint-Jalmes, et al.. Skin Formation in Drying Droplets of Dairy Proteins. Deuxième journée scientifique rennaise construction/déconstruction de l'aliment, Pôle alimentation AGROCAMPUS OUEST, Jul 2021, Rennes, France. ⟨hal-03284257⟩
  • François Martin, Luisa Azevedo-Scudeller, Arnaud Paul, Romain Jeantet, Gaëlle Tanguy, et al.. Heat treatment of concentrated milk protein system affect enzymatic coagulation properties. Journées Plénières du GDR SLAMM (Solliciter LA Matière Molle), INRAE/CNRS, Nov 2021, Biarritz, France. ⟨hal-03451314⟩
  • Maheshchandra Patil, Gaëlle Tanguy-Sai, Cécile Le Floch-Fouéré, Romain Jeantet, Eoin Murphy. Energy efficient superconcentration-granulation based process to manufacture dairy ingredients: influence of composition. 12th NIZO Dairy Conference 2021 - Innovations in dairy ingredients, René Floris (Conference Chair), NIZO Food Research Fred van de Velde, NIZO Food Research John Giezen, NIZO Food Research Lizzy Birnie, Elsevier, Oct 2021, online, France. ⟨hal-03564473⟩
  • Ming yu, Cécile Le Floch-Fouéré, Francoise Boissel, L. Pauchard, Arnaud Saint-Jalmes, et al.. Skin Formation in Drying Droplets of Dairy Proteins. 12th NIZO Dairy Conference 2021 - Innovations in dairy ingredients, René Floris (Conference Chair), NIZO Food Research Fred van de Velde, NIZO Food Research John Giezen, NIZO Food Research Lizzy Birnie, Elsevier, Oct 2021, online, France. ⟨hal-03564432⟩
  • Ming yu, Cécile Le Floch-Fouéré, L. Pauchard, Francoise Boissel, Nan Fu, et al.. Skin layer stratification in drying droplets of dairy colloids. ECIS-2021 European Colloids and Interface Science, Sep 2021, Athenes, Greece. ⟨hal-03375789⟩
  • Domitille de Guibert, Martin François, Anna Kharlamova, Ali Kerjouh, Cécile Le Floch-Fouéré, et al.. Dried whey protein fractal aggregates for substituting texturizing additives in dairy products. 15th International Hydrocolloids Conference, Mar 2020, Melbourne, Australia. ⟨hal-02634107⟩
  • Floriane Gaucher, Sylvie Bonnassié, Houem Rabah, Pierre Marchand, Philippe Blanc, et al.. Osmotic adjustments may exert benefits or drawbacks on Propionibacterium freudenreichii viability during freeze-drying.. 13. International Scientific Conference on Probiotics, Prebiotics, Gut Mirobiota and Health – IPC2019, Jun 2019, Prague, Czech Republic. ⟨hal-02164164⟩
  • W. Liu, X. D. Chen, Romain Jeantet, R. Mercadé-Prieto, Christophe Andre, et al.. Role of casein on the heat-induced denaturation of whey proteins and subsequent fouling in plate heat exchanger. Heat Exchanger Fouling & cleaning conference XIII 2019, Jun 2019, Jozefow, Poland. ⟨hal-03125292⟩
  • Luca Lanotte, Ming yu, Françoise Boissel, Cécile Le Floch-Fouéré, Ludovic Pauchard, et al.. Crack patterns in binary mixes of dairy colloids: The impact of protein properties.. Workshops – CECAM, Oct 2019, Lausanne, Switzerland. ⟨hal-02737430⟩
  • Jennifer Burgain, Sarah Nasser, Eve-Anne Norwood, Romain Jeantet, Guillaume Delaplace, et al.. Impact of storage conditions on functional properties of high protein dairy powders. International Symposium on Properties of Water ISOPOW XIV, Aug 2019, Dijon, France. ⟨hal-03125634⟩
  • Cécile Le Floch-Fouéré, Luca Lanotte, Francoise Boissel, Romain Jeantet. Mécanismes de formation de l’interface au cours du procédé de séchage : approche multiéchelles appliquée aux poudres laitières. journée scientifique "science des aliments et valorisation des bio-produits", Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Apr 2019, Rennes, France. ⟨hal-02114760⟩
  • Cécile Le Floch-Fouéré, Luca Lanotte, Françoise Boissel, Ludovic Pauchard, Romain Jeantet. Mechanisms of drying-induced particle formation in solutions of dairy proteins:a multiscale approach. Workshops – CECAM, Oct 2019, Lausanne, Switzerland. ⟨hal-02737873⟩
  • Luca Lanotte, Ming yu, Françoise Boissel, Cécile Le Floch-Fouéré, Ludovic Pauchard, et al.. Crack patterns in binary mixes of dairy colloids: The impact of protein properties.. Journées Plénières du GDR SLAMM (Solliciter LA Matière Molle), Nov 2019, Roscoff, France. ⟨hal-02735485⟩
  • Luca Lanotte, Romain Jeantet. Drying research From physical and biological mechanisms to breakthrough innovation. 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-02097218⟩
  • Linda Le Roux, Francoise Nau, Raphaël Chacon, Didier Dupont, Romain Jeantet, et al.. Influence of protein source on the functionality and the digestibility of infant formulas. ICEF13 International Congress on Engineering and Food, Sep 2019, Melbourne, Australia. ⟨hal-02737427⟩
  • Alain Celzard, Caroline Françolle de Almeida, Luisa Azevedo Scudeller, Maude Jimenez, Guillaume Delaplace, et al.. Graphite based heat exchangers for fouling control in dairy industry. Carbon 2019, Jul 2019, Lexington, United States. ⟨hal-02271479⟩
  • Ming yu, Romain Jeantet, Cécile Le Floch-Fouéré, Luca Lanotte. Characterization of the droplet particle transition in dairy colloidal mixes: The impact of the molecular scale on particle morphology. Journées Plénières du GDR SLAMM (Solliciter LA Matière Molle), Nov 2019, Roscoff, France. ⟨hal-02737837⟩
  • Romain Jeantet, Valérie Lechevalier-Datin. Transformer les denrées agricoles en aliments: pourquoi et comment?. 4 iéme action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Feb 2018, Rennes, France. ⟨hal-02790184⟩
  • Linda Le Roux, Raphaël Chacon, Romain Jeantet, Pierre Schuck, Amélie Deglaire, et al.. Alimentation et digestion chez le nourrisson. XVIIe journée de l'animation transversale "glande mammaire, lait", Nov 2018, Rennes, France. ⟨hal-01925627⟩
  • Domitille de Guibert, Marie Hennetier, Guillaume Delaplace, Romain Jeantet, Alain Riaublanc, et al.. Flow process and heating conditions modulate the size and properties of whey protein aggregates. 32nd EFFoST International Conference: Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nov 2018, Nantes, France. ⟨hal-02737426⟩
  • Luca Lanotte, Cécile Le Floch-Fouéré, Françoise Boissel, Pierre Schuck, Romain Jeantet. Mechanisms of drying-induced particle formation in mixtures of dairy proteins: a multiscale approach. Annual European Rheology Conference 2018 (AERC 2018), Apr 2018, Sorrente, Italy. ⟨hal-01780799⟩
  • Cécile Le Floch-Fouéré, Luca Lanotte, Romain Jeantet, L. Pauchard. Structure of biological colloids revealed by drying cracks formation. Physics of Drying Conference, Nov 2018, Marne la Vallée, France. ⟨hal-01916895⟩
  • Cécile Le Floch-Fouéré, Luca Lanotte, Romain Jeantet, L. Pauchard. Similarity in the drying behavior between biological colloids and model colloidal dispersions. 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-01929020⟩
  • Marie Hennetier, Domitille de Guibert, yingying Gu, Vicente A. Solé, C. Garnier, et al.. Asymetrical Flow Field-Flow Fractionnation coupled with Multi-Angle Light Scattering and Differential Refractometer (AF4-MALS-DRi): An analysis tool to characterize milk protein aggregates produced in semi-industrial way. 19th International symposiums of field- and flow-based seperations (FFF2018), May 2018, Columbia SC, United States. ⟨hal-03124319⟩
  • Gilles Garric, Marielle Harel-Oger, Thomas Croguennec, Romain Jeantet. From’Innov: a new concept for building cheese texture and taste separately for design-on-demand and short supply. The 10 th Cheese Symposium, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Apr 2018, Rennes, France. ⟨hal-01781894⟩
  • Linda Le Roux, Francoise Nau, Raphaël Chacon, Romain Jeantet, Amélie Deglaire, et al.. Changement de sources protéiques des formules infantiles : degré d’hydrolyse et bioaccessibilité des acides aminés. 4ème rencontres Nutrition-Alimentation-Métabolisme-Santé, Oct 2018, Rennes, France. ⟨hal-01909151⟩
  • Song Huang, Pierre Schuck, Gwénaël Jan, X.D. Chen, Romain Jeantet. Smart drying of probiotics: From molecular mechanisms to pilot scale production. 6. European Drying Conference: EuroDrying 2017, Jun 2017, Liège, Belgium. ⟨hal-01547529⟩
  • Guillaume Delaplace, Marwa Khaldi, Laurent Bouvier, Christophe André, J. Petit, et al.. Influence of Calcium/ Β-Lg Molar Ratio on Plate Heat Exchanger Fouling for Various Whey Protein Solutions. Heat Exchanger Fouling and Cleaning XII, Jun 2017, Madrid, Spain. ⟨hal-02737393⟩
  • Romain Jeantet, Song Huang, Gwénaël Jan, Pierre Schuck, Cécile Le Floch-Fouéré, et al.. Drying research to overcome dairy industry challenges: from single drop to drying of probiotics. 9. Asia Pacific Drying Conference, Sep 2017, Wuxi, China. ⟨hal-02737493⟩
  • Romain Jeantet, Valérie Lechevalier-Datin. Transformer les denrées agricoles en aliments: pourquoi et comment?. 3iéme action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2017, Rennes, France. ⟨hal-01454665⟩
  • Romain Jeantet. Les produits laitiers et ingrédients secs, d’une stratégie de report à un marché à forte valeur ajoutée: le point de vue de la Recherche. Assemblée générale de l'union laitière de la Meuse, Apr 2017, Verdun, France. ⟨hal-01516200⟩
  • Pierre Schuck, Gaëlle Tanguy-Sai, Anne Dolivet, Serge Mejean, Frederic Gaucheron, et al.. Nanofiltration of lactic acid whey: A process to improve the dryability and the quality of powder. 6. European Drying Conference: EuroDrying 2017, Jun 2017, Liège, Belgium. ⟨hal-01547533⟩
  • Song Huang, Pierre Schuck, Romain Jeantet, Xiao Dong Chen, Gwénaël Jan. The two-in-one use of sweet whey affords yet unknown probiotic viability upon drying. International Probiotics and Antimicrobial Proteins Conference, Nov 2017, Barcelone, Spain. ⟨hal-01646893⟩
  • Romain Jeantet. Innovative use of sweet whey to improve the viability of spray-dried probiotic bacteria. IFT17, Jun 2017, Las vegas, United States. ⟨hal-01568147⟩
  • Cécile Le Floch-Fouéré, L. Pauchard, Romain Jeantet. Particle formation during dairy powders production is ruled by protein mechanical properties. Drying Days Conference, Mar 2017, Toulouse, France. ⟨hal-01513286⟩
  • Mathieu Person, Bernard Cuq, Agnès Duri-Bechemilh, Cécile Le Floch-Fouéré, Romain Jeantet, et al.. Steam-jet agglomeration of skim-milk powders : influence of the process parameters. 6. European Drying Conference: EuroDrying 2017, Jun 2017, Liège, Belgium. ⟨hal-01547541⟩
  • Romain Jeantet, Gwénaël Jan. Une utilisation innovante du lactosérum pour la production et le séchage de bactéries probiotiques. SPACE 2016 - Conférence internationale, Sep 2016, Rennes, France. ⟨hal-02800589⟩
  • Song Huang, Pierre Schuck, yves Le Loir, Romain Jeantet. smart drying of probiotics. Presentation in Fujian Agriculture and Forestry University, Dec 2016, Fuzhou, China. ⟨hal-01424785⟩
  • Romain Jeantet, Valérie Lechevalier-Datin. Transformer les denrées agricoles en aliments: pourquoi et comment?. 2 iéme action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2016, Rennes, France. ⟨hal-01446407⟩
  • Pierre Schuck, Anne Dolivet, Serge Mejean, Romain Jeantet. Drying by desorption: a method to determine and optimize the spray drying parameters of food and dairy products regarding to the water availability. 13. International Symposium on the Properties of Water (ISOPOW), Jun 2016, Lausanne, Switzerland. ⟨hal-02743528⟩
  • Marwa Khaldi, Gilles Ronse, Christophe André, Pascal Blanpain-Avet, Laurent Bouvier, et al.. Relationship between β-lactoglobulin denaturation and fouling mass distribution in a plate heat exchanger. Heat Exchanger Fouling and Cleaning XI - 2015, Jun 2015, Dublin, Ireland. ⟨hal-02743299⟩
  • Romain Jeantet, Valérie Lechevalier-Datin. Transformer les denrées agricoles en aliments: pourquoi et comment?. 1re action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2015, Rennes, France. ⟨hal-01209763⟩
  • Cécile Le Floch-Fouéré, Céline Sadek, Pierre Schuck, Romain Jeantet. Mécanisme de formation des grains et propriétés des poudres laitières associées :Une approche multi-échelles. Matière molle pour la science des aliments : Compréhension et Structuration, Institut National de Recherche Agronomique (INRA). UMR Ingénierie des Agropolymères et Technologies Emergentes (1208)., Oct 2015, Montpellier, France. ⟨hal-01454550⟩
  • Cécile Le Floch-Fouéré, L. Pauchard, Romain Jeantet. Drying drops of milk proteins and colloidal systems. GDR AMC2 Approches Multi-physiques pour les Colloïdes Concentrés, Oct 2015, Carry le Rouet, France. ⟨hal-01454551⟩
  • Arlan Caldas Pereira Silveira, Antonio Fernandes de Carvalho, Gaëlle Tanguy-Sai, Italo Tuler-Peronne, Laurent Fromont, et al.. Caractérisation du procédé de concentration par évaporation sous vide. Bilan énergétique, massique et temps de séjour. Journée technique de l’ENILIA-ENSMIC, Sep 2014, Surgères, France. ⟨hal-01209721⟩
  • Pierre Schuck, Anne Dolivet, Serge Mejean, Eric Blanchard, Romain Jeantet. Drying by desorption: a tool to determine spray-drying parameters. Journée technique de l’ENILIA-ENSMIC, Sep 2014, Surgères, France. ⟨hal-01209723⟩
  • Pierre Schuck, Gaëlle Tanguy-Sai, Anne Dolivet, Serge Mejean, Laurent Fromont, et al.. Intérêt de l'instrumentation dans une démarche d'éco-conception : Cas d’un atelier de concentration-séchage idéal ou comment améliorer la performance des sites industriels ?. Journée technique de l’ENILIA-ENSMIC, Sep 2014, Surgères, France. ⟨hal-01209722⟩
  • Pierre Schuck, Anne Dolivet, Serge Mejean, Eric Blanchard, Romain Jeantet. How to anticipate the behavior of food and dairy products to spray drying and how to optimize the energy cost ?. Eurodrying 2013, Oct 2013, Paris, France. pp.36. ⟨hal-01209530⟩
  • Pierre Schuck, Cécile Le Floch-Fouéré, Romain Jeantet. Changes in functional properties of dairy protein powders: Effect of concentration and drying. IDF World Dairy Summit 2013, Oct 2013, Yokohama, Japan. pp.1. ⟨hal-01209531⟩
  • Gwénolé Gernigon, Fabien Baillon, Fabienne Espitalier, Cécile Le Floch-Fouéré, Pierre Schuck, et al.. Vers une meilleure compréhension de la cinétique de cristallisation de l'alpha-lactose monohydrate en présence de différents additifs par modélisation et analyse factorielle. CRISTAL 7 -7ème édition du colloque Cristallisation et précipitation industrielles, May 2013, Albi, France. Art. 14-9 p. ⟨hal-01769826⟩
  • J. Petit, P. Schuck, S. Janin, S. Mejean, Guillaume Delaplace, et al.. Multiscale modelling of dairy powder agglomeration mechanisms by a dimensional analysis approach. 5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo (FR), France. ⟨hal-00924775⟩
  • P. Schuck, E. Blanchard, A. Dolivet, S. Mejean, G. Jalam, et al.. How to determine the behaviour of dairy and food concentrates to spray-drying to improve the process, the energy costs and the quality of the food powders ?. 5. Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo (FR), France. ⟨hal-00924778⟩
  • P. Schuck, A. Dolivet, S. Mejean, E. Blanchard, Romain Jeantet. How to anticipate the behavior of food and dairy products to spray drying and how to optimize the energy costs?. IDS 2012 18. Symposium in the biennial series of international Drying Symposia Series (IDS), Nov 2012, Xiamen (CN), China. ⟨hal-00924784⟩
  • Romain Jeantet, Ousmane Syll, Bruno Richard, Jean-François Willart, Marc Descamps, et al.. Can a dissolution enthalpy value be used as an absolute indicator to assess rehydration behaviour and ageing of food powders?. IDS 2012 18. Symposium in the biennial series of International Drying Symposia séries (IDS), Dec 2012, Xiamen Fujian, China. ⟨hal-01209369⟩
  • Bruno Richard, Ousmane Syll, Malika Toubal, Jean-Francois Le Page, Georges Nassar, et al.. A set of predictive tools to diagnosis reconstitution and ageing behaviour of dairy powders. World Dairy Summit 2012, Nov 2012, Cap Town, South Africa. ⟨hal-01209367⟩
  • G. Gernigon, Fabien Baillon, Fabienne Espitalier, Cécile Le Floch-Fouéré, P. Schuck, et al.. Modeling of crystallization kinetics of ?-lactose monohydrate in the presence of various additives through a moments approach. 5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo (FR), France. ⟨hal-00849251⟩
  • P. Schuck, A. Dolivet, S. Mejean, J. Scher, C. Gaiani, et al.. Monitoring, understanding and improving rehydration of dairy powders. World Dairy Summit 2012, Nov 2012, Cap Town (ZA), South Africa. ⟨hal-00924783⟩
  • P. Zhu, S. Mejean, E. Blanchard, Romain Jeantet, P. Schuck. Prediction of drying of dairy products using a modified weight scale-based desorption method. 5. International Symposium on the Spray Dried Dairy Products, Jun 2012, Saint Malo (FR), France. ⟨hal-00924780⟩
  • I. Hafsa, S. Mandato, C. Lafond, S. Mejean, A. Dolivet, et al.. Agglomeration process engineering approach to evaluate the ability of different technologies to agglomerate food powder. 5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo (FR), France. ⟨hal-00924777⟩
  • Peng Zhu, Serge Mejean, E. Blanchard, Romain Jeantet, Pierre Schuck. Prediction of drying of dairy products using a modified weight scale-based desorption method. 5. International Symposium on the Spray Dried Dairy Products, Jun 2012, Saint Malo, France. ⟨hal-01209384⟩
  • Pierre Schuck, Anne Dolivet, Serge Mejean, J. Scher, C. Gaiani, et al.. Monitoring, understanding and improving rehydration of dairy powders. World Dairy Summit 2012, Nov 2012, Cap Town, South Africa. ⟨hal-01209366⟩
  • Bruno Richard, Malika Toubal, Jean-Francois Le Page, Georges Nassar, Edouard Radziszewski, et al.. Ultrasound tests in a stirred vessel to evaluate the ability of dairy powders to reconstitute. 5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo, France. ⟨hal-01209386⟩
  • Acp. Silveira, S. Janin, Gaëlle Tanguy-Sai, A.F. Carvalho, P. Schuck, et al.. Characterization of a vacuum evaporator pilot plant in relation to mass and energy balance. 5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo (FR), France. ⟨hal-00924779⟩
  • B. Richard, Malika Toubal, J-F. Le Page, Georges Nassar, Edouard Radziszewski, et al.. Ultrasound tests in a stirred vessel to evaluate the ability of dairy powders to reconstitute. 5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo (FR), France. ⟨hal-00924781⟩
  • B. Richard, O. Syll, Malika Toubal, J-F. Le Page, Georges Nassar, et al.. A set of predictive tools to diagnosis reconstitution and ageing behaviour of dairy powders. World Dairy Summit 2012, Apr 2012, Cap Town (ZA), South Africa. ⟨hal-00924785⟩
  • P. Schuck, A. Dolivet, Valérie Lechevalier-Datin, Romain Jeantet. Statistical analysis of the physico-chemical characterization of dairy and non-dairy food powders. 5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo (FR), France. ⟨hal-00924776⟩
  • Pierre Schuck, Anne Dolivet, Serge Mejean, E. Blanchard, Romain Jeantet. How to anticipate the behavior of food and dairy products to spray drying and how to optimize the energy cost ?. IDS 2012 18. Symposium in the biennial series of international Drying Symposia Series (IDS), 2012, Xiamen Fujian, China. ⟨hal-01209368⟩
  • Bruno Richard, Malika Toubal, Edouard Radziszewski, Georges Nassar, Jean-Francois Le Page, et al.. Classification de poudres laitières selon leur pouvoir de solvatation estimé par méthode acoustique. XIIIème Congrès de la Société Française du Génie des Procédés, SFGP 2011, Lille : France (2011), Nov 2011, Lille, France. ⟨hal-01454283⟩
  • Pierre Schuck, Anne Dolivet, Serge Mejean, Cécile Le Floch-Fouéré, Romain Jeantet. Water dynamic during concentration spray- drying & rehydratation. Workshop Franco-Brésilien Université de Vicosa, Apr 2011, Minas Gerais, Brazil. ⟨hal-01454278⟩
  • Gwénolé Gernigon, Pierre Schuck, Romain Jeantet. Implementation of a kinetic model to study the influence of lactate and calcium on alpha-lactose monohydrate crystallization. The IDF World Dairy Summit 2011, Oct 2011, Parme, Italy. ⟨hal-01454272⟩
  • Pierre Schuck, Anne Dolivet, Serge Mejean, E Blanchard, Romain Jeantet. Drying by desorption: a tool to determine spray-drying parameters. Journée Association Française pour le séchage dans l'Indusrie et l'Agriculture, May 2011, Paris, France. ⟨hal-01454276⟩
  • Pierre Schuck, Anne Dolivet, Serge Mejean, Cécile Le Floch-Fouéré, Romain Jeantet. Rehydration of infant milk powder. Teagasc, Apr 2011, Fermoy, Ireland. ⟨hal-01454281⟩
  • Bruno Richard, Jean-Francois Le Page, Pierre Schuck, Christophe André, Romain Jeantet, et al.. Towards a better control of dairy powder rehydration process. IDF World Dairy Summit, Oct 2011, Parme, Italy. ⟨hal-01454284⟩
  • P. Schuck, A. Dolivet, S. Mejean, C. Hervé, Romain Jeantet. Spray drying of dairy bacteria: New opportunities to improve the viability of bacteria powder. IDF world dairy summit 2011, Oct 2011, Parme (IT), Italy. ⟨hal-00729396⟩
  • Pierre Schuck, Anne Dolivet, E Blanchard, Romain Jeantet, Radwan Jalam. Drying by desorption: a tool to determine spray-drying parameters. Forum des groupes " Energie et Biotechnologies et procédés agroalimentaires" de la Société Française de Génie des Procédés, May 2011, Paris, France. ⟨hal-01454277⟩
  • P. Schuck, A. Dolivet, S. Mejean, E. Blanchard, Romain Jeantet. How to optimize the energy cost of spray-drying of dairy products?. IDF World Dairy, Nov 2010, Auckland, New Zealand. ⟨hal-00729531⟩
  • Pierre Schuck, Serge Mejean, Anne Dolivet, Romain Jeantet. Keeping the quality of spray dried dairy ingredients: dependence on water activity and glass transition. 6th Conference on Water in Food (Euro Food Water), Mar 2010, Reims, France. ⟨hal-01454282⟩
  • Romain Jeantet. Détermination de temps de mélange et de coefficient de transfert solide liquide dans une cuve agitée. Journées Nord-Ouest Européennes des Jeunes Chercheurs, Mar 2010, Villeneuve d'Ascq, France. ⟨hal-01454269⟩
  • Pierre Schuck, Anne Dolivet, Serge Mejean, E Blanchard, Romain Jeantet. How to optimize the energy cost of spray drying of dairy products ?. IDF World Dairy Summit 2010, Nov 2010, Auckland, New Zealand. ⟨hal-01454280⟩
  • M.L. Vignolles, C. Lopez, J.J. Ehrhardt, S. Mejean, Romain Jeantet, et al.. Drying kinetics and solid fat content affect the mechanims of free fat formation and the surface composition of dairy powders. 4e symposium international des produits laitiers obtenus par séchage spray, Apr 2009, Melbourne (AUS), Australia. ⟨hal-00729167⟩
  • M.L. Vignolles, C. Lopez, Romain Jeantet, P. 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-00729106⟩
  • P. Schuck, A. Dolivet, S. Mejean, Romain Jeantet. Combining drying by desorption and REA modelling to determine spray drying parameters. Workshop on Food powders: creation, processing, characterisation and handling. 2nd International Symposium on Spray Drying of Milk Products, Feb 2008, Pékin (CH), China. non paginé. ⟨hal-00729107⟩

Books22 documents

  • Cécile Le Floch-Fouéré, Pierre Schuck, Gaëlle Tanguy, Luca Lanotte, Romain Jeantet. Drying in the Dairy Industry from Etablished Technologies to Advanced Innovations. CRC Press Inc. CRC Press, 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⟩. ⟨hal-02953972⟩
  • Romain Jeantet, Thomas Croguennec, Gilles Garric, Gérard Brulé. Initiation à la technologie laitière. Editions Tec & Doc Lavoisier, 210 p., 2017, 978-2743022617. ⟨hal-01522982⟩
  • Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé. Handbook of Food Science and Technology 1: Food Alteration and Food Quality. Wiley-ISTE, 1, 244 p., 2016, Food Science and technology, 978-1-84821-932-8. ⟨hal-01263569⟩
  • Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé. Handbook of Food Science and Technology 2: Food Process Engineering and Packaging. Wiley-ISTE, 2, 346 p., 2016, Food Science and Technology, 978-1-84821-933-5. ⟨hal-01348379⟩
  • Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brule. Handbook of Food Science and Technology 3: Food Biochemistry and Technology. Wiley-ISTE, 3, 436 p., 2016, Food Science and Technology series, 978-1-84821-934-2. ⟨hal-01348381⟩
  • Guillaume Delaplace, Karine Loubiere, Fabrice Ducept, Romain Jeantet. Dimensional Analysis of Food Processes. ISTE Ltd, pp.337, 2015, 978-1785480409. ⟨hal-01251262⟩
  • Guillaume Delaplace, Karine Loubiere, Fabrice Ducept, Romain Jeantet. Modélisation en génie des procédés par analyse dimensionnelle. Lavoisier, pp.464, 2014, 978-2743015701. ⟨hal-02185368⟩
  • Guillaume Delaplace, Karine Loubiere, Fabrice Ducept, Romain Jeantet. Modélisation en génie des procédés par analyse dimensionnelle. Méthode et exemples résolus. Editions Lavoisier TEC et DOC, pp.443, 2014, 978-2-7430-1570-1. ⟨hal-01173099⟩
  • P. Schuck, A. Dolivet, Romain Jeantet. Analytical Methods for Food and Dairy Powders. Wiley Blackwell. John Wiley and Sons, 248 p., 2012. ⟨hal-00924793⟩
  • P. Schuck, A. Dolivet, Romain Jeantet. Les poudres laitières et alimentaires : Techniques d'analyse. Lavoisier Editions, 224 p., 2012. ⟨hal-00924794⟩
  • Pierre Schuck, Anne Dolivet, Romain Jeantet. Analytical Methods for Food and Dairy Powders. John Wiley and Sons, 228 p., 2012. ⟨hal-01209392⟩
  • Pierre Schuck, Anne Dolivet, Romain Jeantet. Les poudres laitières et alimentaires : Techniques d'analyse. Lavoisier Editions, 224 p., 2012, 978-2-7430-1419-3. ⟨hal-01209312⟩
  • Romain Jeantet, Gérard Brulé, Guillaume Delaplace. Génie des procédés appliqué à l'industrie laitière. Lavoisier Editions, pp.1-196, 2011, 978-2-7430-1359-2. ⟨hal-01454189⟩
  • Romain Jeantet, M. Roignant, G. Brulé, Guillaume Delaplace. Génie des procédés appliqué à l'industrie laitière. Lavoisier TEC & DOC, 195 p., 2011, 9782743013592. ⟨hal-00729360⟩
  • Romain Jeantet, Thomas Croguennec, Michel Mahaut, Pierre Schuck, Gérard Brulé. Les produits laitiers. Lavoisier TEC & DOC, 185 p., 2008. ⟨hal-00729759⟩
  • Thomas Croguennec, Romain Jeantet, Gérard Brulé. Fondements physicochimiques de la technologie laitière. Lavoisier TEC & DOC, 176 p., 2008, 978-2743010331. ⟨hal-00729142⟩
  • Thomas Croguennec, Romain Jeantet, Gérard Brulé. Fondements physicochimiques de la technologie laitière. Editions Lavoisier TEC et DOC, 161p., 2008, 978-274301033. ⟨hal-01123279⟩
  • Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brulé. Sciences des Aliments 1- Stabilisation biologique et physico-chimique. Tec & Doc Lavoisier, 381 p., 2008, 2743008334. ⟨hal-01454471⟩
  • Romain Jeantet, Thomas Croguennec, Michel Mahaut, Pierre Schuck, Gérard Brule. Les produits laitiers. Editions Tec & Doc Lavoisier, 184 p., 2007, 2743010320. ⟨hal-01454473⟩
  • Romain Jeantet, Thomas Croguennec, Pierre Schuck, Gérard Brule. Sciences des Aliments 2- Technologie des Produits Alimentaires. Tec & Doc Lavoisier, 456 p., 2007, 2743008881. ⟨hal-01454472⟩
  • Michel Mahaut, Romain Jeantet, Gérard Brule, Pierre Schuck. Productos lacteos industriales. Acribia, Editorial, S.A., 176 p., 2003, Ciencia y tecnologia de los alimentos, 9788420010144. ⟨hal-01454470⟩
  • Pierre Schuck, Michel Mahaut, Romain Jeantet, Gérard Brulé. Les produits industriels laitiers. Lavoisier TEC et DOC Editions, 178 p., 2000, 2-7430-0429-0. ⟨hal-01454469⟩

Patents3 documents

  • Romain Jeantet, Song Huang, Gwénaël Jan, Pierre Schuck, yves Le Loir, et al.. Method for preparing a probiotic powder using a two in one whey containing nutrient medium. France, Patent n° : WO2017050773 (A1). 2017, 52 p. ⟨hal-01611452⟩
  • Pierre Schuck, Daniel Garreau, Anne Dolivet, Gaëlle Tanguy-Sai, Serge Mejean, et al.. Milk Powder. France, N° de brevet: FR3024331 (A1), WO2016016397 (A1). 2016, 21 p. ⟨hal-01454605⟩
  • Gilles Garric, Joelle Léonil, Romain Jeantet, Frederic Gaucheron, Pierre Schuck, et al.. Procédé pour la fabrication d'une denrée alimentaire fromagère, avantageusement du type fromage, spécialité fromagère ou substitut de fromage. France, N° de brevet: WO2016108024 (A1) ― 2016-07-07. 2016. ⟨hal-01394820⟩

Theses1 document

  • Romain Jeantet. Nanofiltration de liquides laitiers. Sciences du Vivant [q-bio]. Ecole Nationale Supérieure Agronomique, 1995. Français. ⟨tel-02845773⟩