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    99

    Stéphane Pezennec


    Chargé de recherche INRAE

    Science et technologie du lait et de l'œuf

    Rennes


    Journal articles51 documents

    • 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⟩
    • 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⟩
    • 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, 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⟩
    • 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⟩
    • Sameh Obeid, Fanny Guyomarc'H, Grégory 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⟩
    • 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⟩
    • 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⟩
    • 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⟩
    • 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⟩
    • 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⟩
    • 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⟩
    • C. Pasquier, Sylvie Beaufils, A. 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⟩
    • Antoine Bouchoux, Jorge Ventureira, Genevieve Gesan-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⟩
    • Lélia Lacou, Sébastien Lê, Stephane Pezennec, Valerie 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⟩
    • 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⟩
    • Antoine Bouchoux, Jorge Luis Ventureira, Genevieve Gesan-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⟩
    • 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⟩
    • 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⟩
    • Marieke van Audenhaege, Stephane Pezennec, Genevieve Gesan-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⟩
    • Y. Desfougeres, J. 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⟩
    • 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⟩
    • 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⟩
    • 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⟩
    • Marieke van Audenhaege, J. Belmejdoub, D. 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 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⟩
    • 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⟩
    • 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⟩
    • T. 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, T. 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⟩
    • T. 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, Saïd 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⟩
    • 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⟩
    • 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⟩
    • 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⟩

    Conference papers47 documents

    • Véronique Vié, Mélanie Derde, Francoise Nau, Catherine Guérin-Dubiard, Stéphane Pezennec, et al.. Activité antimicrobienne du lysozyme natif/chauffé : de la bactérie aux systèmes modèles. Journée scientifique : Science des aliments et valorisation des bioproduits, Apr 2019, Rennes, France. ⟨hal-02417277⟩
    • Ashkan Madadlou, Arnaud Saint-Jalmes, Stéphane Pezennec, Marie-Hélène Famelart, Florence Rousseau, et al.. Acid-induced gel properties of an alginate-in-whey protein emulsion. Edible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France. ⟨hal-02107864⟩
    • Stéphane Pezennec, Valérie Lechevalier-Datin. Soft matter approaches for food proteins: interfacial and foaming properties. STLOpen Days 2019, Mar 2019, Rennes, France. ⟨hal-02097222⟩
    • Stéphane Pezennec. Propriétés interfaciales et moussantes des protéines. journée scientifique "science des aliments et valorisation des bio-produits", Institut National de Recherche Agronomique (INRA). UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'Œuf (1253).; Institut de physique de Rennes UMR6251 CNRS-Université de Rennes 1, Apr 2019, Rennes, France. ⟨hal-02114759⟩
    • Claire Bourlieu-Lacanal, Amélie Deglaire, Olivia Ménard, Stéphane Pezennec, Steven Le Feunteun, et al.. Label free Imaging of lipase activity on milk fat globules and model systems using DISCO beamline at Synchrotron SOLEIL. 17. Euro Fed Lipid Congress, Oct 2019, Seville, Spain. ⟨hal-02356671⟩
    • Thomas Sevrin, Elise Schong, Stéphane Pezennec, Marie-Hélène Famelart. Dry heating of beta-lactoglobulin generates microparticles: role of pH and lactose. Edible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France. ⟨hal-02107862⟩
    • Alexia Audebert, Sylvie Beaufils, Valérie Lechevalier-Datin, Cécile Le Floch-Fouéré, Arnaud Saint-Jalmes, et al.. Stability and rheology of protein foams: contribution of interfacial properties, involvement of film relaxation dynamics. 33rd Conference of the European Colloid and Interface Society (ECIS), Sep 2019, Leuven, Belgium. ⟨hal-02914176⟩
    • Alexia Audebert, Sylvie Beaufils, Valérie Lechevalier-Datin, Cécile Le Floch-Fouéré, Arnaud Saint-Jalmes, et al.. New approach for the characterisation of dairy protein foams stability. Edible Soft Matter – a SoftComp Topical Workshop, Apr 2019, Le Mans, France. ⟨hal-02107861⟩
    • Francoise Nau, Valérie Lechevalier-Datin, Stéphane Pezennec, Catherine Guérin-Dubiard. L’OEuf dans tous ses états, modèle d’ingrédient culinaire. 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-01716617⟩
    • Alexia Audebert, Sylvie Beaufils, Valérie Lechevalier-Datin, Cécile Le Floch-Fouéré, A Saint-Jalmes, et al.. A multi-scale approach to the properties of dairy protein foams.. 8. Rencontres de Biologie Physique du Grand Ouest RBPGO8, Sep 2018, Vannes, France. ⟨hal-02790203⟩
    • Stéphane Pezennec. Interactions des protéines dans l’eau et aux interfaces hydrophobes Des protéines, de l’eau, de l’air.... 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-01929038⟩
    • Alexia Audebert, Sylvie Beaufils, Valérie Lechevalier-Datin, Cécile Le Floch-Fouéré, A. Saint-Jalmes, et al.. New approach for the characterisation of dairy protein foams stability. EUFOAM 2018, Jul 2018, Liège, Belgium. ⟨hal-02737400⟩
    • Claire Bourlieu-Lacanal, Amélie Deglaire, Olivia Ménard, Thomas Croguennec, Stéphane Pezennec, et al.. Lipase activity on milk fat globules in a mini-digester to simulate neonatal gastro-intestinal digestion using DISCO beamline. 14. GERLI Lipidomics meeting, Sep 2018, Saint Maximin la Sainte Beaumes, France. ⟨hal-02356667⟩
    • Alexia Audebert, Stéphane Pezennec, Sylvie Beaufils, Valérie Lechevalier-Datin, Cécile Le Floch-Fouéré, et al.. Topological rearrangements and surface rheology: a multi-scale approach on dairy proteins foams. Annual European Rheology Conference 2018 (AERC 2018), Apr 2018, Sorrente, Italy. ⟨hal-01780800⟩
    • Stephane Pezennec. Interactions and crowding in protein films at the air-water interface.. Colloque Biopolymers 2017, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Nov 2017, Nantes, France. ⟨hal-01656651⟩
    • Francoise Nau, Valérie Lechevalier-Datin, Stéphane Pezennec, Catherine Guérin-Dubiard. L’OEuf dans tous ses états, modèle d’ingrédient culinaire. 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-01446408⟩
    • Claire Bourlieu-Lacanal, Amélie Deglaire, Olivia Ménard, Thomas Croguennec, Stéphane Pezennec, et al.. 4 D (x, y, z, t) imaging of digestive lipases during simulated neonatal gastro-intestinal digestion of milk fat globules using synchrotron SOLEIL DISCO beamline. AOCS Annual Meeting and Industry Showcases Snapshot, Apr 2017, Orlando, United States. ⟨hal-02737487⟩
    • Francoise Nau, Valérie Lechevalier-Datin, Stéphane Pezennec, Catherine Guérin-Dubiard. L’OEuf dans tous ses états, modèle d’ingrédient culinaire. 2ième 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-01446409⟩
    • Claire Bourlieu, Wafa Mahdoueni, Gilles Paboeuf, Samira de Oliveira, Stephane Pezennec, et al.. Interfacial behavior of milk polar lipids and their influence on gastric lipase adsorption: a natural effective delivery system. 107. AOCS Annual Meeting & Expo, May 2016, Salt Lake City, United States. ⟨hal-02743140⟩
    • Stéphane Pezennec, Coralie Pasquier, Sylvie Beaufils, Lay-Theng Lee, Antoine Bouchoux, et al.. Interactions dans des films d'adsorption de protéines globulaires à  l'interface eau-air: comportements différenciés et effets d'ions. Journées du Groupement de Recherche GDR 2980 Approches Multi-physiques pour les Colloïdes Concentrés (AMC2), Oct 2015, Carry le Rouet, France. ⟨hal-01454543⟩
    • Stéphane Pezennec. Expression à l'interface eau-air de potentialités d'assemblage des protéines, et interactions aux concentrations élevées. 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-01454544⟩
    • Francoise Nau, Valérie Lechevalier-Datin, Stephane Pezennec, Catherine Guérin-Dubiard. L’OEuf dans tous ses états, modèle d’ingrédient culinaire. 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-01209761⟩
    • Stéphane Pezennec. Expression at the air{water interface of protein assembly potentiality, and interactions at high concentration. OMM Anual meeting, Aug 2015, Lund, Sweden. ⟨hal-01454539⟩
    • Lélia Lacou, Marie-Hélène Famelart, Chantal Cauty, Irina Kolotuev, Julien Jardin, et al.. Rheological properties of milk derived peptides in high-protein matrices. The 7. International Symposium on Food Rheology and Structure - ISFRS 2015, Jun 2015, Zurich, Switzerland. ⟨hal-02743117⟩
    • Sylvie Beaufils, A Renault, A. Saint-Jalmes, G. Paboeuf, Stephane Pezennec, et al.. How Soft Matter Approaches Bring New Tools For Biotechnology. Cosming 2013 CBB Ingrédients Cosmétiques et Biotechnologies, Jun 2013, Saint Malo, France. ⟨hal-01209456⟩
    • Claire Bourlieu-Lacanal, Olivia Ménard, Chantal Cauty, Alix de Langle, Florence Rousseau, et al.. La structure des formules infantiles module leurs cinétiques d’hydrolyse et de déstructuration en phase gastrique simulée. Séminaire MODALTUB Programme prioritaire CEPIA – Devenir de l'Aliment dans le Tube Digestif, Institut National de Recherche Agronomique (INRA). UMR Science et Technologie du Lait et de l'Oeuf (1253)., Mar 2013, Paris, France. ⟨hal-01209444⟩
    • Antoine Bouchoux, Jorge Luis Ventureira, Fabienne Lambrouin, Geneviève Gesan-Guiziou, Peng Qu, et al.. Structure interne de la micelle de caséine par SANS et variation de contraste. Journées du Groupement de Recherche GDR 2980 Approches Multi-physiques pour les Colloïdes Concentré AMC2, Oct 2012, Rueil-Malmaison, France. ⟨hal-01209869⟩
    • Coralie Pasquier, Sophie Rigault, Antoine Bouchoux, Sylvie Beaufils, Stéphane Pezennec, et al.. Equation d’état et structure de solutions de protéines globulaires hautement concentrés. Journées du Groupement de Recherche GDR 2980 Approches Multi-physiques pour les Colloïdes Concentré AMC2, Oct 2012, Rueil-Malmaison, France. ⟨hal-01209870⟩
    • Sylvie Beaufils, S. Pezennec, P. Hamon, A. Renault, S. Bouhallab. The Bulk Association Mechanism Between Lysozyme and Alpha-Lactalbumin Is Enlighted by Interfacial Measurements. 14e Conférence Internationale consacrée aux Films Moléculaires Organisés (ICOMF14), Jul 2012, Paris, France. ⟨hal-00936050⟩
    • S. Pezennec, Cécile Le Floch-Fouéré, S. Bouhallab, Y. Desfougères, Valérie Lechevalier-Datin, et al.. Striking Associative Properties of Food Proteins : a switch to control bulk properties of dispersed media. POLYMERIX, May 2012, Rennes, France. ⟨hal-00936057⟩
    • C. Bourlieu-Lacanal, O. Ménard, A. de Langle, François Rousseau, M-N. Madec, et al.. The structure of infant formulas modulate the lipolysis, the proteolysis and the disintegration of the matrices during in vitro gastric digestion. Infogest Meeting of Leatherhead 3rd Management Committee & Working Groups Meeting of COST Action FA 1005, Oct 2012, Leatherhead (GB), United Kingdom. ⟨hal-00849255⟩
    • Stephane Pezennec, Cécile Le Floch-Fouéré, Said Bouhallab, Yann Desfougeres, Valérie Lechevalier-Datin, et al.. Vers un contrôle des propriétés macroscopiques des milieux dispersés par les propriétés associatives des protéines alimentaires. Polymerix 2012, 5. Colloque Européen : Diversité et perspectives d’applications industrielles des biopolymères, May 2012, Rennes, France. ⟨hal-01209700⟩
    • C. Bourlieu-Lacanal, O. Ménard, A. de Langle, François Rousseau, M-N. Madec, et al.. The structure of infant formulas modulate the lipolysis, the proteolysis and the disintegration of the matrices during in vitro gastric digestion. Infogest Meeting of Leatherhead 3rd Management Committee & Working Groups Meeting of COST Action FA 1005, Oct 2012, Leatherhead (GB), United Kingdom. ⟨hal-00849248⟩
    • S. Pezennec, Cécile Le Floch-Fouéré, Y. Desfougères, Valérie Lechevalier-Datin, Thomas Croguennec, et al.. How the physicochemical and structural properties of globular proteins affect their behavior at the air-solution interface and their foaming properties. Third international conference on biofoams, Sep 2011, Capri (IT), France. non paginé. ⟨hal-00729368⟩
    • Sylvie Beaufils, V. Vie, S. Pezennec, Cécile Le Floch-Fouéré, S. Bouhallab, et al.. Studies at the liquid-air interface: a powerful toolbox to study interactions between biomolecules. 8th EBSA European Biophysics Congress, Aug 2011, Budapest (HO), France. pp.56-56. ⟨hal-00729401⟩
    • Sophie Rigault, Antoine Bouchoux, Sylvie Beaufils, Stéphane Pezennec. Compression osmotique de protéines globulaires : interactions aux concentrations élevées. Approches Multiphysiques pour les colloides concentrés AMC2, Oct 2011, Toulouse, France. ⟨hal-01454291⟩
    • Marion Morand, Fanny Guyomarc'H, Stéphane Pezennec, Marie-Hélène Famelart. On how heat-induced whey protein/κ-casein complexes affect interactions during the acid gelation of milk. IDF Dairy Science and Technology Week 2010 - IDF Symposium on Science and Technology of Fermented Milk, Jun 2010, Tromsö, Norway. ⟨hal-01454243⟩
    • Atmane Bouchebbah, Sylvie Beaufils, Said Bouhallab, Véronique Vie, Valérie Lechevalier-Datin, et al.. Rheological properties of cysteine-modified ovalbumin at the air-water interface. FOOD COLLOÏDS 13 th biennial conference on food colloïds, Mar 2010, Grenade, Spain. ⟨hal-01454293⟩
    • Valérie Lechevalier-Datin, Yann Desfougères, K. Cheng, Stéphane Pezennec, Arnaud Saint-Jalmes, et al.. Heat treatment of ovalbumin powder: interfacial and foaming properties of the different molecular species generated.. ECIS 2009, Sep 2009, antalya, Turkey. ⟨hal-01003068⟩
    • Valérie Gagnaire Soumet, Michel Piot, Daniel Mollé, Julien Jardin, Stéphane Pezennec, et al.. Combinaison of strains of Lactobacillus helveticus and Lactobacillus delbrueckii modify the antihypertensive activity in Swip-type cheeses. Symposium in Drobak, Healf Aspects of Cheese, Oct 2009, Drobak, Norway. ⟨hal-01454172⟩
    • Yann Desfougères, Valérie Lechevalier-Datin, Stéphane Pézennec, Julien Jardin, S. Beaufils, et al.. Modification of lysozyme by dry-heating: small cause, big effect. XIIIe European Symposium on the quality of eggs and egg products, Jun 2009, Turku (FI), Finland. 11 p. ⟨hal-00730023⟩
    • Y. Desfougères, J. Jardin, V. Vié, Valérie Lechevalier-Datin, S. Pézennec, et al.. Comportement interfacial du lysozyme après traitement thermique à sec. 4e Rencontres Biologie-Physique du Grand Ouest, Jun 2009, Ile de Berder (FR), France. ⟨hal-00729978⟩
    • Valérie Gagnaire Soumet, Michel Piot, Daniel Mollé, Julien Jardin, Stéphane Pezennec, et al.. Combination of lactobacilli strains can modulate the anti-hypertensive activity in hard cooked cheeses. 4.IDF Dairy Science and Technology Week, 20-24th April 2009, Rennes, France, Apr 2009, Rennes, France. ⟨hal-01454055⟩
    • Cécile Le Floch-Fouéré, Stéphane Pezennec, Valérie Lechevalier-Datin, Francoise Nau, Anne Renault, et al.. Sequential adsorption of egg-white proteins: relation with physical properties of interfacial film. Food colloids: creating structure, delivering functionality, Apr 2008, Le Mans, France. ⟨hal-00678269⟩
    • Cécile Le Floch-Fouéré, Stéphane Pezennec, Valérie Lechevalier-Datin, Sylvie Beaufils, B. Desbat, et al.. Non-additive interfacial properties of ovalbumin and lysozyme in mixtures as revealed by PM-IRRAS and the study of foams. 4th International Conference on Advanced Vibrational Spectroscopy (ICAVS4), Jun 2007, Corfou, Greece. ⟨hal-00909249⟩
    • Stéphane Pezennec, Valérie Lechevalier-Datin, Bernard Desbat, Anne Renault. PM-IRRAS Study of Rearrangements of Globular Proteins Adsorbed at the Air-Water Interface from Pure and Binary Solutions. 3rd International Workshop on Vibrational Spectroscopy of Monolayer Films, Jul 2005, Québec, Canada. ⟨hal-02920476⟩
    • Marie-Hélène Famelart, Jérôme Tomazewski, Michel Piot, Stéphane Pezennec. Comprehensive study of acid gelation of heated milk with model protein systems. 3rd NIZO Dairy Conference, Jun 2004, Papendal, Netherlands. ⟨hal-02215878⟩

    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⟩