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    Stéphane Pezennec

    Chargé de recherche INRAE

    Science et technologie du lait et de l'œuf


    Journal articles55 documents

    • Ousmane Suwareh, David Causeur, Julien Jardin, Valérie Briard-Bion, Steven Le Feunteun, et al.. Statistical modeling of in vitro pepsin specificity. Food Chemistry, Elsevier, 2021, 362, pp.130098. ⟨10.1016/j.foodchem.2021.130098⟩. ⟨hal-03248112⟩
    • Julie Legros, Sophie Jan, Sylvie Bonnassie, Michel Gautier, Thomas Croguennec, et al.. The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review. Foods, MDPI, 2021, 10 (4), pp.823. ⟨10.3390/foods10040823⟩. ⟨hal-03196651⟩
    • Fanny Guyomarc'H, Gaëlle Arvisenet, Said Bouhallab, Fanny Canon, Stéphanie-Marie Deutsch, et al.. Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits. Trends in Food Science and Technology, Elsevier, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩. ⟨hal-03099687⟩
    • Coralie Pasquier, Stéphane Pezennec, Antoine Bouchoux, Bernard Cabane, Valérie Lechevalier-Datin, et al.. Protein Transport upon Advection at the Air/Water Interface: When Charge Matters. Langmuir, American Chemical Society, 2021, 37 (42), pp.12278-12289. ⟨10.1021/acs.langmuir.1c01591⟩. ⟨hal-03375385⟩
    • Fanny Lazzaro, Antoine Bouchoux, Jared Raynes, Roderick Williams, Lydia Ong, et al.. Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties. Food Hydrocolloids, Elsevier, 2020, 101, pp.105414. ⟨10.1016/j.foodhyd.2019.105414⟩. ⟨hal-02373068⟩
    • 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⟩
    • Claire Bourlieu, Wafa Mahdoueni, Gilles Paboeuf, Eric Gicquel, Olivia Ménard, et al.. Physico-chemical behaviors of human and bovine milk membrane extracts and their influence on gastric lipase adsorption. Biochimie, Elsevier, 2020, 169, pp.95-105. ⟨10.1016/j.biochi.2019.12.003⟩. ⟨hal-02444026⟩
    • Alexia Audebert, Sylvie Beaufils, Valérie Lechevalier-Datin, Cécile Le Floch-Fouéré, Arnaud Saint-Jalmes, et al.. How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach. Journal of Food Engineering, Elsevier, 2019, 242, pp.153-162. ⟨10.1016/j.jfoodeng.2018.08.029⟩. ⟨hal-01868078⟩
    • Alexia Audebert, Arnaud Saint-Jalmes, Sylvie Beaufils, Valérie Lechevalier-Datin, Cécile Le Floch-Fouéré, et al.. Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams. Journal of Colloid and Interface Science, Elsevier, 2019, 542, pp.222-232. ⟨10.1016/j.jcis.2019.02.006⟩. ⟨hal-02014660⟩
    • Sameh Obeid, Fanny Guyomarc'H, Gregory Francius, Herve Guillemin, Xiaoxi Wu, et al.. The surface properties of milk fat globules govern their interactions with the caseins: Role of homogenization and pH probed by AFM force spectroscopy. Colloids and Surfaces B: Biointerfaces, Elsevier, 2019, 182, pp.110363. ⟨10.1016/j.colsurfb.2019.110363⟩. ⟨hal-02215870⟩
    • Adeline Boire, Denis Renard, Antoine Bouchoux, Stéphane Pezennec, Thomas Croguennec, et al.. Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly. Annual Review of Food Science and Technology, Annual Reviews, 2019, 10 (1), pp.521-539. ⟨10.1146/annurev-food-032818-121907⟩. ⟨hal-02968011⟩
    • Adeline Boire, Antoine Bouchoux, Said Bouhallab, Anne Laure Chapeau, Thomas Croguennec, et al.. Proteins for the future: A soft matter approach to link basic knowledge and innovative applications. Innovative Food Science and Emerging Technologies, Elsevier, 2018, 46, pp.18-28. ⟨10.1016/j.ifset.2017.06.012⟩. ⟨hal-01608238⟩
    • 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⟩
    • 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⟩
    • Mélanie Derde, Véronique Vie, Astrid Walrant, Sandrine Sagan, Valérie Lechevalier-Datin, et al.. Antimicrobial activity of lysozyme isoforms: Key molecular features. Biopolymers, Wiley, 2017, 107 (12), pp.e23040. ⟨10.1002/bip.23040⟩. ⟨hal-01593208⟩
    • C. Pasquier, Sylvie Beaufils, Antoine Bouchoux, S. Rigault, B. Cabane, et al.. Osmotic pressures of lysozyme solutions from gas-like to crystal states. Physical Chemistry Chemical Physics, Royal Society of Chemistry, 2016, 18 (41), pp.28458-28465. ⟨10.1039/c6cp03867k⟩. ⟨hal-01397941⟩
    • Kéra Nyemb, Catherine Guérin-Dubiard, Stéphane Pezennec, Julien Jardin, Valérie Briard-Bion, et al.. The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated. Food Hydrocolloids, Elsevier, 2016, 54, pp.315-327. ⟨10.1016/j.foodhyd.2015.10.011⟩. ⟨hal-01454556⟩
    • Claire Bourlieu, Gilles Paboeuf, Sophie Chever, Stephane Pezennec, Jean-François Cavalier, et al.. Adsorption of gastric lipase onto multicomponent model lipid monolayers with phase separation. Colloids and Surfaces B: Biointerfaces, Elsevier, 2016, 143, pp.97-106. ⟨10.1016/j.colsurfb.2016.03.032⟩. ⟨hal-01301356⟩
    • 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⟩
    • Claire Bourlieu-Lacanal, Olivia Ménard, Alix de La Chevasnerie, Laura Sams, Florence Rousseau, et al.. The structure of infant formulas impacts their lipolysis, proteolysis and disintegration during in vitro gastric digestion. Food Chemistry, Elsevier, 2015, 182, pp.224-235. ⟨10.1016/j.foodchem.2015.03.001⟩. ⟨hal-01209795⟩
    • Lélia Lacou, Sébastien Lê, Stephane Pezennec, Valérie Gagnaire Soumet. An in silico approach to highlight relationships between a techno-functional property of a dairy matrix and a peptide profile. Colloids and Surfaces A: Physicochemical and Engineering Aspects, Elsevier, 2015, 475, pp.44-54. ⟨10.1016/j.colsurfa.2014.10.052⟩. ⟨hal-01145329⟩
    • Cécile Le Floch-Fouéré, Stephane Pezennec, Maryvonne Pasco, Gilles Paboeuf, Anne Renault, et al.. Moderate conformational impact of citrate on ovotransferrin considerably increases its capacity to self-assemble at the interface. Journal of Colloid and Interface Science, Elsevier, 2015, 437, pp.219-226. ⟨10.1016/j.jcis.2014.09.035⟩. ⟨hal-01128555⟩
    • Antoine Bouchoux, Jorge Ventureira, Geneviève Gésan-Guiziou, Fabienne Lambrouin, Peng Qu, et al.. Correction to : "Structural heterogeneity of milk casein micelles: a SANS contrast variation study" (vol 11, pg 389, 2015). Soft Matter, Royal Society of Chemistry, 2015, 11 (4), pp.806. ⟨10.1039/c4sm90166e⟩. ⟨hal-01209856⟩
    • Antoine Bouchoux, Jorge Luis Ventureira, Geneviève Gésan-Guiziou, Fabienne Lambrouin, Peng Qu, et al.. Structural heterogeneity of milk casein micelles: a SANS contrast variation study. Soft Matter, Royal Society of Chemistry, 2015, 11 (2), pp.389-399. ⟨10.1039/c4sm01705f⟩. ⟨hal-01209756⟩
    • Marieke van Audenhaege, Stephane Pezennec, Geneviève Gésan-Guiziou. Ultrafiltration membrane cut-off impacts structure and functional properties of transmitted proteins: Case study of the metalloprotein α-lactalbumin. Separation and Purification Technology, Elsevier, 2013, 114, pp.73-82. ⟨10.1016/j.seppur.2013.04.038⟩. ⟨hal-01209423⟩
    • Omar Mekmene, Thierry Rouillon, Sophie Quillard, Paul Pilet, Jean-Michel Bouler, et al.. Effects of citrate and NaCl on size, morphology, crystallinity and microstructure of calcium phosphates obtained from aqueous solutions at acidic or near-neutral pH. Journal of Dairy Research, Cambridge University Press (CUP), 2012, 79 (2), pp.238-248. ⟨10.1017/S0022029912000076⟩. ⟨hal-01209302⟩
    • Marion Morand, Fanny Guyomarc'H, Stéphane Pezennec, Marie-Hélène Famelart. On how k-casein affects the interactions between the heat-induced whey protein/k-casein complexes and the casein micelles during the acid gelation of skim milk. International Dairy Journal, Elsevier, 2011, 21 (9), pp.670-678. ⟨10.1016/j.idairyj.2011.01.012⟩. ⟨hal-01454176⟩
    • Janine Emile, Stéphane Pezennec, Anne Renault, Estelle Robert, Franck Artzner, et al.. Protein molecule stratification inside a single curved film: Evidence from X-ray scattering. Soft Matter, Royal Society of Chemistry, 2011, 7 (19), pp.9283. ⟨10.1039/c1sm06010d⟩. ⟨hal-00714114⟩
    • Cécile Le Floch-Fouéré, Stéphane Pezennec, Michel Pézolet, Jean-François Rioux-Dubé, Anne Renault, et al.. Unexpected differences in the behavior of ovotransferrin at the air-water interface at pH 6.5 and 8.0.. Journal of Colloid and Interface Science, Elsevier, 2011, 356 (2), pp.614-23. ⟨10.1016/j.jcis.2011.01.073⟩. ⟨hal-00711895⟩
    • Yann Desfougères, Arnaud Saint-Jalmes, Anniina Salonen, Véronique Vié, Sylvie Beaufils, et al.. Strong improvement of interfacial properties can result from slight structural modifications of proteins: the case of native and dry-heated lysozyme.. Langmuir, American Chemical Society, 2011, 27 (24), pp.14947-57. ⟨10.1021/la203485y⟩. ⟨hal-00685099⟩
    • Y. Desfougeres, Julien Jardin, Valérie Lechevalier-Datin, S. Pezennec, Francoise Nau. Succinimidyl residue formation in hen egg-white lysozyme favors the formation of intermolecular covalent bonds without affecting its tertiary structure.. Biomacromolecules, American Chemical Society, 2011, 12 (1), pp.156-66. ⟨10.1021/bm101089g⟩. ⟨hal-00729259⟩
    • Marieke van Audenhaege, J. Belmejdoub, Didier Dupont, A. Chalvin, S. Pezennec, et al.. A methodology for monitoring globular milk protein changes induced by ultrafiltration: A dual structural and functional approach. Journal of Dairy Science, American Dairy Science Association, 2010, 93 (9), pp.3910-3924. ⟨10.3168/jds.2009-2995⟩. ⟨hal-00918403⟩
    • Cécile Le Floch-Fouéré, Sylvie Beaufils, Valérie Lechevalier-Datin, Francoise Nau, Michel Pézolet, et al.. Sequential adsorption of egg-white proteins at the air-water interface suggests a stratified organization of the interfacial film. Food Hydrocolloids, Elsevier, 2010, 24 (4), pp.275-284. ⟨10.1016/j.foodhyd.2009.10.006⟩. ⟨hal-00657917⟩
    • Cécile Le Floch-Fouéré, Stéphane Pezennec, Valérie Lechevalier-Datin, Sylvie Beaufils, Bernard Desbat, et al.. Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures. Food Hydrocolloids, Elsevier, 2009, 23 (2), pp.352-365. ⟨10.1016/j.foodhyd.2008.01.007⟩. ⟨hal-00663172⟩
    • Anne Renault, Jean-François Rioux-Dubé, Thierry Lefèvre, Stéphane Pezennec, Sylvie Beaufils, et al.. Surface properties and conformation of Nephila clavipes spider recombinant silk proteins at the air-water interface.. Langmuir, American Chemical Society, 2009, 25 (14), pp.8170-80. ⟨10.1021/la900475q⟩. ⟨hal-00662876⟩
    • Yann Desfougères, Valérie Lechevalier-Datin, Stéphane Pezennec, Franck Artzner, Francoise Nau. Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation.. Journal of Agricultural and Food Chemistry, American Chemical Society, 2008, 56 (13), pp.5120-8. ⟨10.1021/jf703715j⟩. ⟨hal-00672337⟩
    • Yann Desfougeres, Valérie Lechevalier-Datin, S. Pezennec, F. Artzner, Francoise Nau. Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation.. Journal of Agricultural and Food Chemistry, American Chemical Society, 2008, 56 (13), pp.5120-8. ⟨10.1021/jf703715j⟩. ⟨hal-00729852⟩
    • Thomas Croguennec, Anne Renault, Sylvie Beaufils, Jean-Jacques Dubois, Stéphane Pezennec. Interfacial properties of heat-treated ovalbumin.. Journal of Colloid and Interface Science, Elsevier, 2007, 315 (2), pp.627-36. ⟨10.1016/j.jcis.2007.07.041⟩. ⟨hal-00907909⟩
    • Thomas Croguennec, Anne Renault, Said Bouhallab, Stéphane Pezennec. Interfacial and foaming properties of sulfydryl-modified bovine β-lactoglobulin. Journal of Colloid and Interface Science, Elsevier, 2006, 302 (1), pp.32-39. ⟨10.1016/j.jcis.2006.06.061⟩. ⟨hal-01453939⟩
    • Valérie Lechevalier-Datin, Thomas Croguennec, Stéphane Pezennec, Catherine Guérin-Dubiard, Maryvonne Pasco, et al.. Evidence for synergy in the denaturation at the air-water interface of ovalbumine, ovotransferrin and lysozyme in ternary mixture. Food Chemistry, Elsevier, 2005, 92 (1), pp.79-87. ⟨10.1016/j.foodchem.2004.07.006⟩. ⟨hal-01453954⟩
    • Marie-Hélène Famelart, Jérome Tomazewski, Michel Piot, Stéphane Pezennec. Comprehensive study of acid gelation of heated milk with model protein systems. International Dairy Journal, Elsevier, 2004, 14 (4), pp.313-321. ⟨10.1016/j.idairyj.2003.10.009⟩. ⟨hal-02263102⟩
    • Valérie Lechevalier-Datin, Thomas Croguennec, Stephane Pezennec, Catherine Guérin-Dubiard, Maryvonne Pasco, et al.. Ovalbumin, Ovotransferrin, Lysozyme: Three Model Proteins for Structural Modifications at the Air−Water Interface. Journal of Agricultural and Food Chemistry, American Chemical Society, 2003, 51 (21), pp.6354-6361. ⟨10.1021/jf034184n⟩. ⟨hal-01347886⟩
    • Marie-Hélène Famelart, Jérome Tomazewski, Michel Piot, Stéphane Pezennec. Comparison of rheological properties of acid gels made from heated casein combined with β-lactoglobulin or egg ovalbumin. International Dairy Journal, Elsevier, 2003, 13 (2-3), pp.123-134. ⟨10.1016/S0958-6946(02)00176-0⟩. ⟨hal-02263103⟩
    • Anne Renault, Stéphane Pezennec, Fabien Gauthier, Véronique Vié, Bernard Desbat. Surface Rheological Properties of Native and S-Ovalbumin Are Correlated with the Development of an Intermolecular β-Sheet Network at the Air−Water Interface. Langmuir, American Chemical Society, 2002, 18 (18), pp.6887-6895. ⟨10.1021/la0257586⟩. ⟨hal-02913795⟩
    • Thomas Croguennec, F. Nau, Stephane Pezennec, M. Piot, G. Brulé. Two-step chromatographic procedure for the preparation of hen egg white ovotransferrin. European Food Research and Technology, Springer Verlag (Germany), 2001, 212, pp.296-301. ⟨hal-02672654⟩
    • Stephane Pezennec, F. Gauthier, C. Alonso, F. Graner, Thomas Croguennec, et al.. The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air-water interface. Food Hydrocolloids, Elsevier, 2000, 14, pp.463-472. ⟨hal-02694337⟩
    • Thomas Croguennec, F. Nau, Stephane Pezennec, G. Brulé. Simple rapid procedure for preparation of large quantities of ovalbumin. Journal of Agricultural and Food Chemistry, American Chemical Society, 2000, 48, pp.4883-4889. ⟨hal-02686134⟩
    • Joëlle Leonil, Valérie Gagnaire, Daniel Mollé, Stephane Pezennec, Said Bouhallab. Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides. Journal of Chromatography A, Elsevier, 2000, 881, pp.1-21. ⟨hal-02686136⟩
    • Gérard Berger, G. Girault, Stephane Pezennec, J.L. Zimmermann. The use of HPLC for the study of chloroplast ATPase enzymatic activity and ATP binding. Journal of Liquid Chromatography and Related Technologies, Taylor & Francis: STM, Behavioural Science and Public Health Titles, 1998, 21 (13), pp.1925-1955. ⟨hal-02688572⟩
    • Stéphane Pezennec, Gérard Berger, Sandra Andrianambinintsoa, Nicolas Radziszewski, Guy Girault, et al.. Kinetics of ATP hydrolysis by the F1-ATPase from Bacillus PS3: a reappraisal of the effects of ATP and Mg2+. Biochimica biophysica acta (BBA) - Bioenergetics, Elsevier, 1995, 1231 (1), pp.98-110. ⟨10.1016/0005-2728(95)00071-p⟩. ⟨hal-02913802⟩
    • Ingo Dahse, Stéphane Pezennec, Guy Girault, Gerard Berger, François André, et al.. The Interaction of Tentoxin with CF1 and CF1-e Isolated from Spinach Chloroplast. Journal of Plant Physiology, Elsevier, 1994, 143 (6), pp.615-620. ⟨10.1016/s0176-1617(11)81147-8⟩. ⟨hal-02913814⟩
    • Jean Michel Galmiche, Stéphane Pezennec, Rongbao Zhao, Guy Girault, Edmund Baeuerlein. The prokaryotic thermophilic TF 1 -ATPase is functionally compatible with the eukaryotic CF o -part of the chloroplast ATP-synthase. FEBS Letters, Wiley, 1994, 338 (2), pp.152-156. ⟨10.1016/0014-5793(94)80354-4⟩. ⟨hal-02913820⟩
    • Gerard Berger, Guy Girault, Jean-Michel Galmiche, Stéphane Pezennec. The role of Mg2+ in the hydrolytic activity of the isolated chloroplast ATPase: Study by high-performance liquid chromatography. Journal of Bioenergetics and Biomembranes, Springer Verlag, 1994, 26 (3), pp.335-346. ⟨10.1007/bf00763105⟩. ⟨hal-02913817⟩
    • P. Calmettes, S. Pezennec, G. Berger, G. Girault. Structural changes of CF1-ATPase in solution. Physica B: Condensed Matter, Elsevier, 1992, 180-181, pp.765-766. ⟨10.1016/0921-4526(92)90460-a⟩. ⟨hal-02913837⟩
    • U. Liebl, S. Pezennec, A. Riedel, E Kellner, W. Nitschke. The Rieske FeS center from the gram-positive bacterium PS3 and its interaction with the menaquinone pool studied by EPR.. Journal of Biological Chemistry, American Society for Biochemistry and Molecular Biology, 1992, 267 (20), pp.14068-72. ⟨hal-02913833⟩

    Habilitation à diriger des recherches1 document

    • Stephane Pezennec. L’interface air–eau, lieu privilégié d’expression des propriétés associatives des protéines. Ingénierie des aliments. Université de Rennes 1, 2013. ⟨tel-02810931⟩