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Number of documents

225

Thomas Croguennec


Journal articles84 documents

  • Amira Halabi, Thomas Croguennec, Olivia Ménard, Valérie Briard-Bion, Julien Jardin, et al.. Protein structure in model infant milk formulas impacts their kinetics of hydrolysis under in vitro dynamic digestion. Food Hydrocolloids, Elsevier, 2022, 126, pp.107368. ⟨10.1016/j.foodhyd.2021.107368⟩. ⟨hal-03518858⟩
  • Bruno Leite, Thomas Croguennec, Amira Halabi, Esly Ferreira Da Costa Junior. Comparing different methods for estimating kinetic parameters of whey protein heat-induced denaturation in infant milk formulas. Journal of Food Engineering, Elsevier, 2021, 292, pp.110272. ⟨10.1016/j.jfoodeng.2020.110272⟩. ⟨hal-02915443⟩
  • 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⟩
  • Luisa Scudeller, Pascal Blanpain-Avet, Thierry Six, Séverine Bellayer, Maude Jimenez, et al.. Calcium Chelation by Phosphate Ions and Its Influence on Fouling Mechanisms of Whey Protein Solutions in a Plate Heat Exchanger. Foods, MDPI, 2021, 10 (2), pp.259. ⟨10.3390/foods10020259⟩. ⟨hal-03129133⟩
  • Marie-Hélène Famelart, Thomas Croguennec, Thomas Sevrin. Optimisation of microparticle formation by dry heating of whey proteins. Journal of Food Engineering, Elsevier, 2021, 291, pp.110221. ⟨10.1016/j.jfoodeng.2020.110221⟩. ⟨hal-02905785⟩
  • 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⟩
  • Amira Halabi, Thomas Croguennec, Said Bouhallab, Didier Dupont, Amélie Deglaire. Modification of protein structures by altering the whey protein profile and heat treatment affects in vitro static digestion of model infant milk formulas. Food and Function, Cambridge : Royal Society of Chemistry, 2020, 11, pp.6933-6945. ⟨10.1039/d0fo01362e⟩. ⟨hal-02911611⟩
  • Raphaela Mantovani, Pascaline Hamon, Florence Rousseau, Guilherme Tavares, Adriana Zerlotti Mercadante, et al.. Unraveling the molecular mechanisms underlying interactions between caseins and lutein. Food Research International, Elsevier, 2020, 138, pp.109781. ⟨10.1016/j.foodres.2020.109781⟩. ⟨hal-02977863⟩
  • A. Halabi, Amélie Deglaire, M. Hennetier, F. Violleau, A. Burel, et al.. Structural characterization of heat-induced protein aggregates in model infant milk formulas. Food Hydrocolloids, Elsevier, 2020, 107, pp.105928. ⟨10.1016/j.foodhyd.2020.105928⟩. ⟨hal-02570394⟩
  • Pascal Blanpain-Avet, C. André, Luisa Azevedo Scudeller, Thomas Croguennec, M. Jimenez, et al.. Effect of the phosphate/calcium molar ratio on fouling deposits generated by the processing of a whey protein isolate in a plate heat exchanger. Food and Bioproducts Processing, Elsevier, 2020, 121, pp.154-165. ⟨10.1016/j.fbp.2020.02.005⟩. ⟨hal-02490079⟩
  • Amira Halabi, Amélie Deglaire, Pascaline Hamon, Said Bouhallab, Didier Dupont, et al.. Kinetics of heat-induced denaturation of proteins in model infant milk formulas as a function of whey protein composition. Food Chemistry, Elsevier, 2020, 302, pp.125296. ⟨10.1016/j.foodchem.2019.125296⟩. ⟨hal-02264931⟩
  • J. Bauland, Marie-Hélène Famelart, Said Bouhallab, R. Jeantet, S. Roustel, et al.. Addition of calcium and magnesium chlorides as simple means of varying bound and precipitated minerals in casein micelle: Effect on enzymatic coagulation. Journal of Dairy Science, American Dairy Science Association, 2020, 103 (11), pp.9923-9935. ⟨10.3168/jds.2020-18749⟩. ⟨hal-02969338⟩
  • Marie Chevallier, Alain Riaublanc, Chantal Cauty, Pascaline Hamon, Florence Rousseau, et al.. The repartition of whey protein microgels and caseins between fat droplet surface and the continuous phase governs the heat stability of emulsions. Colloids and Surfaces A: Physicochemical and Engineering Aspects, Elsevier, 2019, 563, pp.217-225. ⟨10.1016/j.colsurfa.2018.12.001⟩. ⟨hal-01961395⟩
  • 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⟩
  • Marie-Hélène Famelart, Elise Schong, Thomas Croguennec. Dry heating a freeze-dried whey protein powder: Formation of microparticles at pH 9.5. Journal of Food Engineering, 2018, 224, pp.112-120. ⟨hal-02044445⟩
  • 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⟩
  • Sarah Nasser, Paulo de Sa Peixoto, Anne Moreau, Thomas Croguennec, Fabrice Bray, et al.. Storage of Micellar Casein Powders with and without Lactose: Consequences on Color, Solubility, and Chemical Modifications. Journal of Agricultural and Food Chemistry, American Chemical Society, 2018, 66 (39), pp.10274 - 10282. ⟨10.1021/acs.jafc.7b06147⟩. ⟨hal-01904494⟩
  • Marie Chevallier, Alain Riaublanc, Christelle Lopez, Pascaline Hamon, Florence Rousseau, et al.. Increasing the heat stability of whey protein-rich emulsions by combining the functional role of WPM and caseins. Food Hydrocolloids, Elsevier, 2018, 76, pp.164-172. ⟨10.1016/j.foodhyd.2016.12.014⟩. ⟨hal-01646902⟩
  • Thibault Loiseleux, Agnès Rolland-Sabaté, Catherine Garnier, Thomas Croguennec, Sophie Guilois-Dubois, et al.. Determination of hydro-colloidal characteristics of milk protein aggregates using Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering and Differential Refractometer (AF4-MALLS-DRi). Food Hydrocolloids, Elsevier, 2018, 74, pp.197-206. ⟨10.1016/j.foodhyd.2017.08.012⟩. ⟨hal-01577106⟩
  • Federico Casanova, Anne Laure Chapeau, Pascaline Hamon, Antonio F. de Carvalho, Thomas Croguennec, et al.. pH- and ionic strength-dependent interaction between cyanidin-3-O-glucoside and sodium caseinate. Food Chemistry, Elsevier, 2018, 267, pp.52-59. ⟨10.1016/j.foodchem.2017.06.081⟩. ⟨hal-01574202⟩
  • Marie-Hélène Famelart, Elise Schong, Thomas Croguennec. Dry heating a freeze-dried whey protein powder: Formation of microparticles at pH 9.5. Journal of Food Engineering, Elsevier, 2018, 224, pp.112-120. ⟨10.1016/j.jfoodeng.2017.12.010⟩. ⟨hal-02621177⟩
  • 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⟩
  • 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⟩
  • 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⟩
  • Anne Laure Chapeau, Pascaline Hamon, Florence Rousseau, Thomas Croguennec, Denis Poncelet, et al.. Scale-up production of vitamin loaded heteroprotein coacervates and their protective property. Journal of Food Engineering, Elsevier, 2017, 206, pp.67-76. ⟨10.1016/j.jfoodeng.2017.03.005⟩. ⟨hal-01506631⟩
  • Thomas Croguennec, Guilherme Miranda-Tavares, Said Bouhallab. Heteroprotein complex coacervation: A generic process. Advances in Colloid and Interface Science, Elsevier, 2017, 239, ⟨10.1016/j.cis.2016.06.009⟩. ⟨hal-01454635⟩
  • Guilherme M. Tavares, Thomas Croguennec, Pascaline Hamon, Antônio F. Carvalho, Said Bouhallab. How the presence of a small molecule affects the complex coacervation between lactoferrin and β-lactoglobulin. International Journal of Biological Macromolecules, Elsevier, 2017, 102, pp.192-199. ⟨10.1016/j.ijbiomac.2017.04.007⟩. ⟨hal-01510024⟩
  • Marie Chevallier, Alain Riaublanc, Christelle Lopez, Pascaline Hamon, Florence Rousseau, et al.. Aggregated whey proteins and trace of caseins synergistically improve the heat stability of whey protein-rich emulsions. Food Hydrocolloids, Elsevier, 2016, 61, pp.487-495. ⟨10.1016/j.foodhyd.2016.06.009⟩. ⟨hal-01454636⟩
  • P.D.S. Peixoto, G.M. Tavares, Thomas Croguennec, A. Nicolas, P. Hamon, et al.. Structure and Dynamics of Heteroprotein Coacervates. Langmuir, American Chemical Society, 2016, 32 (31), pp.7821-7828. ⟨10.1021/acs.langmuir.6b01015⟩. ⟨hal-01367243⟩
  • Anne Laure Chapeau, Guilherme Miranda-Tavares, Pascaline Hamon, Thomas Croguennec, Denis Poncelet, et al.. Spontaneous co-assembly of lactoferrin and β-lactoglobulin as a promising biocarrier for vitamin B9. Food Hydrocolloids, Elsevier, 2016, 57, pp.280-290. ⟨10.1016/j.foodhyd.2016.02.003⟩. ⟨hal-01454587⟩
  • 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⟩
  • 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⟩
  • 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⟩
  • 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⟩
  • Guilherme Miranda-Tavares, Thomas Croguennec, Sébastien Lê, Olivia Lerideau, Pascaline Hamon, et al.. Binding of Folic Acid Induces Specific Self-Aggregation of Lactoferrin: Thermodynamic Characterization. Langmuir, American Chemical Society, 2015, 31, pp.12481-12488. ⟨10.1021/acs.langmuir.5b02299⟩. ⟨hal-01454552⟩
  • Anne Laure Chapeau, Guilherme Miranda-Tavares, Pascaline Hamon, Thomas Croguennec, D. Poncelet, et al.. Spontaneous co-assembly of proteins for encapsulation of a hydrophilic vitamin. Bioencapsulation Innovations, 2015, Novembre 2015, pp.26-27. ⟨hal-01454558⟩
  • 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⟩
  • Fanny Guyomarc'H, Marie-Hélène Famelart, Gwenaele Henry, Muhammad Gulzar, Joelle Léonil, et al.. Current ways to modify the structure of whey proteins for specific functionalities—a review. Dairy Science & Technology, EDP sciences/Springer, 2015, 95 (6), ⟨10.1007/s13594-014-0190-5⟩. ⟨hal-01209713⟩
  • Guilherme Miranda-Tavares, Thomas Croguennec, Pascaline Hamon, Antonio F. de Carvalho, Said Bouhallab. Selective coacervation between lactoferrin and the two isoforms of B-lactoglobulin. Food Hydrocolloids, Elsevier, 2015, 48, pp.238-247. ⟨10.1016/j.foodhyd.2015.02.027⟩. ⟨hal-01209800⟩
  • 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⟩
  • 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⟩
  • Guilherme Miranda-Tavares, Thomas Croguennec, Antonio F. Carvalho, Said Bouhallab. Milk proteins as encapsulation devices and delivery vehicles: Applications and trends. Trends in Food Science and Technology, Elsevier, 2014, 37, pp.5-20. ⟨10.1016/j.tifs.2014.02.008⟩. ⟨hal-01209620⟩
  • Solène Le Maux, Said Bouhallab, Linda Giblin, Andre Brodkorb, Thomas Croguennec. Bovine beta-lactoglobulin/fatty acid complexes: binding, structural, and biological properties. Dairy Science & Technology, EDP sciences/Springer, 2014, 94 (5), pp.409-426. ⟨10.1007/s13594-014-0160-y⟩. ⟨hal-01209560⟩
  • Said Bouhallab, Thomas Croguennec. Spontaneous Assembly and Induced Aggregation of Food Proteins. Advances in polymer science, Springer Verlag, 2014, 256, pp.68-102. ⟨10.1007/12_2012_201⟩. ⟨hal-01209515⟩
  • Marie-Hélène Famelart, Ngoc Huyen Tran Le, Thomas Croguennec, Florence Rousseau. Are disulphide bonds formed during acid gelation of preheated milk?. International Journal of Food Science and Technology, Wiley, 2013, 48 (9), pp.1940-1948. ⟨10.1111/ijfs.12174⟩. ⟨hal-01209468⟩
  • Solene Le Maux, André Brodkorb, Thomas Croguennec, Alan A Hennessy, Said Bouhallab, et al.. β-Lactoglobulin-linoleate complexes: In vitro digestion and the role of protein in fatty acid uptake. Journal of Dairy Science, American Dairy Science Association, 2013, 96, pp.4258-4268. ⟨10.3168/jds.2013-6682⟩. ⟨hal-01209446⟩
  • Muhammad Gulzar, Said Bouhallab, Julien Jardin, Valérie Briard-Bion, Thomas Croguennec. Structural consequences of dry heating on alpha-lactalbumin and beta-lactoglobulin at pH 6.5. Food Research International, Elsevier, 2013, 51, pp.899-906. ⟨10.1016/j.foodres.2013.02.025⟩. ⟨hal-01209406⟩
  • Solene Le Maux, Said Bouhallab, Linda Giblin, Andre Brodkorb, Thomas Croguennec. Complexes between linoleate and native or aggregated β-lactoglobulin: Interaction parameters and in vitro cytotoxic effect. Food Chemistry, Elsevier, 2013, 141, pp.2305-2313. ⟨10.1016/j.foodchem.2013.05.031⟩. ⟨hal-01209447⟩
  • Thomas Croguennec, N. Li, L. Phelebon, F. Garnier-Lambrouin, Geneviève Gésan-Guiziou. Interaction between lactoferrin and casein micelles in skimmed milk. International Dairy Journal, Elsevier, 2012, 27 (1-2), pp.34-39. ⟨10.1016/j.idairyj.2012.06.003⟩. ⟨hal-00849232⟩
  • S. Le Maux, L. Giblin, Thomas Croguennec, S. Bouhallab, A. Brodkorb. beta-Lactoglobulin as a Molecular Carrier of Linoleate: Characterization and Effects on Intestinal Epithelial Cells in Vitro. Journal of Agricultural and Food Chemistry, American Chemical Society, 2012, 60 (37), pp.9476-9483. ⟨10.1021/jf3028396⟩. ⟨hal-00849233⟩
  • M. Gulzar, Valérie Lechevalier-Datin, S. Bouhallab, Thomas Croguennec. The physicochemical parameters during dry heating strongly influence the gelling properties of whey proteins. Journal of Food Engineering, Elsevier, 2012, 112 (4), pp.296-303. ⟨10.1016/j.jfoodeng.2012.05.006⟩. ⟨hal-00849234⟩
  • Delphine B Salvatore, Thomas Croguennec, Said Bouhallab, Vincent Forge, Taco Nicolai. Kinetics and Structure during Self-Assembly of Oppositely Charged Proteins in Aqueous Solution. Biomacromolecules, American Chemical Society, 2011, 12 (5), pp.1920-1926. ⟨10.1021/bm200264m|⟩. ⟨hal-01138113⟩
  • D.B. Salvatore, Thomas Croguennec, S. Bouhallab, V. Forge, T. Nicolai. Kinetics and structure during self-assembly of oppositely charged proteins in aqueous solution.. Biomacromolecules, American Chemical Society, 2011, 12 (5), pp.1920-6. ⟨10.1021/bm200264m⟩. ⟨hal-00729258⟩
  • Said Bouhallab, Alain Riaublanc, Thomas Croguennec. Elaboration de nano et microstructures par assemblages de protéines. Innovations Agronomiques, INRAE, 2011, 13, pp.133-147. ⟨hal-01454221⟩
  • Delphine B Salvatore, Nicolas Duraffourg, Adrien Favier, Björn A. Persson, Mikael Lund, et al.. Investigation at Residue Level of the Early Steps during the Assembly of Two Proteins into Supramolecular Objects. Biomacromolecules, American Chemical Society, 2011, 12 (6), pp.2200-2210. ⟨10.1021/bm200285e⟩. ⟨hal-01137748⟩
  • D.B. Salvatore, N. Duraffourg, A. Favier, B.A. Persson, M. Lund, et al.. Investigation at residue level of the early steps during the assembly of two proteins into supramolecular objects.. Biomacromolecules, American Chemical Society, 2011, 12 (6), pp.2200-10. ⟨10.1021/bm200285e⟩. ⟨hal-00729257⟩
  • Thomas Croguennec. Modifier les fonctionnalités des crèmes en modifiant la phase non grasse.. Revue Laitière Française, 2011, pp.36. ⟨hal-01174320⟩
  • 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⟩
  • Y. Desfougeres, Thomas Croguennec, Valérie Lechevalier-Datin, S. Bouhallab, Francoise Nau. Charge and size drive spontaneous self-assembly of oppositely charged globular proteins into microspheres.. Journal of Physical Chemistry B, American Chemical Society, 2010, 114 (12), pp.4138-44. ⟨10.1021/jp9090427⟩. ⟨hal-00729460⟩
  • Marc Anton, Francoise Nau, Valérie Lechevalier-Datin, Catherine Guérin-Dubiard, Thomas Croguennec. Les ovoproduits : des ingrédients fonctionnels pour des matrices complexes. INRA Productions Animales, Paris: INRA, 2010, 23 (2), pp.215-224. ⟨hal-02664566⟩
  • M. Anton, Francoise Nau, Valérie Lechevalier-Datin, Catherine Guérin-Dubiard, Thomas Croguennec. Egg products: functional ingredients for complex matrices. Productions Animales, 2010, 23 (2), pp.215-224. ⟨hal-00729497⟩
  • M. Nigen, Véronique Le Tilly, Thomas Croguennec, D. Drouin-Kucma, S. Bouhallab. Molecular interaction between apo or holo α-lactalbumin and lysozyme: Formation of heterodimers as assessed by fluorescence measurements. BBA - Biochimica et Biophysica Acta, Elsevier, 2009, 1794, pp.709-715. ⟨hal-00404764⟩
  • Michaël Nigen, Cédric Gaillard, Thomas Croguennec, Marie-Noëlle Madec, Said Bouhallab. Dynamic and supramolecular organisation of α-lactalbumin/lysozyme microspheres: A microscopic study. Biophysical Chemistry, Elsevier, 2009, 146 (1), pp.30. ⟨10.1016/j.bpc.2009.10.001⟩. ⟨hal-00594411⟩
  • M. Gulzar, Thomas Croguennec, Julien Jardin, M. Piot, S. Bouhallab. Copper modulates the heat-induced sulfhydryl/disulfide interchange reactions of beta-Lactoglobulin. Food Chemistry, Elsevier, 2009, 116 (4), pp.884-891. ⟨10.1016/j.foodchem.2009.03.043⟩. ⟨hal-00729989⟩
  • M. Nigen, Thomas Croguennec, S. Bouhallab. Formation and stability of alpha-lactalbumin-lysozyme spherical particles: Involvement of electrostatic forces. Food Hydrocolloids, Elsevier, 2009, 23 (2), pp.510-518. ⟨10.1016/j.foodhyd.2008.02.005⟩. ⟨hal-00729209⟩
  • M. Nigen, V. Le Tilly, Thomas Croguennec, D. Drouin-Kucma, S. Bouhallab. Molecular interaction between apo or holo alpha-lactalbumin and lysozyme: formation of heterodimers as assessed by fluorescence measurements.. BBA - Biochimica et Biophysica Acta, Elsevier, 2009, 1794 (4), pp.709-15. ⟨10.1016/j.bbapap.2008.12.017⟩. ⟨hal-00730025⟩
  • Michael Nigen, Thomas Croguennec, Denis Renard, Said Bouhallab. Temperature affects the supramolecular structures resulting from α-lactalbumin-lysozyme interaction. Biochemistry, American Chemical Society, 2007, 46 (5), pp.1248-1255. ⟨10.1021/bi062129c⟩. ⟨hal-01454026⟩
  • Joseph Kehoe, André Brodkorb, Daniel Mollé, Emilie Yokoyama, Marie-Hélène Famelart, et al.. Determination of exposed sulfhydryl groups in heated β-lactoglobulin A using IAEDANS and mass spectrometry. Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (17), pp.7107-7113. ⟨10.1021/jf070397r⟩. ⟨hal-01454031⟩
  • Michael Nigen, Thomas Croguennec, Marie-Noelle Madec, Said Bouhallab. Apo α-lactalbumin and lysozyme are colocalized in their subsequently formed spherical supramolecular assembly. FEBS Journal, Wiley, 2007, 274 (23), pp.6085-6093. ⟨10.1111/j.1742-4658.2007.06130.x⟩. ⟨hal-01454010⟩
  • 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⟩
  • Catherine Guérin-Dubiard, Maryvonne Pasco, Daniel Mollé, Colette Désert, Thomas Croguennec, et al.. Proteomic analysis of hen egg white. Journal of Agricultural and Food Chemistry, American Chemical Society, 2006, 54 (11), pp.3901-3910. ⟨10.1021/jf0529969⟩. ⟨hal-01453970⟩
  • 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, 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⟩
  • 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⟩
  • Catherine Guérin-Dubiard, Maryvonne Pasco, A. Hietanen, A. Quiros del Bosque, Francoise Nau, et al.. Hen egg white fractionation by ion-exchange chromatography. Journal of Chromatography A, Elsevier, 2005, 53 (6), pp.2158-2163. ⟨10.1021/jf048369l⟩. ⟨hal-01453935⟩
  • Said Bouhallab, Gwénaële Henry, Florence Caussin, Thomas Croguennec, Jacques Fauquant, et al.. Copper-catalyzed formation of disulfide-linked dimer of bovine $\beta$-lactoglobulin. Le Lait, INRA Editions, 2004, 84 (6), pp.517-525. ⟨10.1051/lait:2004023⟩. ⟨hal-00895437⟩
  • Thomas Croguennec, Daniel Mollé, Raj Mehra, Said Bouhallab. Spectroscopic characterization of heat-induced nonnative β-lactoglobulin monomers. Protein Science, Wiley, 2004, 13 (5), pp.1340-1346. ⟨10.1110/ps.03513204⟩. ⟨hal-01569510⟩
  • 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⟩
  • Thomas Croguennec, Said Bouhallab, Daniel Mollé, Brendan T. O’kennedy, Raj Mehra. Stable monomeric intermediate with exposed Cys-119 is formed during heat denaturation of β-lactoglobulin. Biochemical and Biophysical Research Communications, Elsevier, 2003, 301 (2), pp.465-471. ⟨10.1016/S0006-291X(02)02997-2⟩. ⟨hal-01569504⟩
  • 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⟩
  • 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⟩
  • 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, Francoise Nau, G. Brulé. Lysozyme effect on ion transmission through an ultrafiltration membrane. European Food Research and Technology, Springer Verlag (Germany), 2000, 211 (5), pp.349-351. ⟨10.1007/s002170000149⟩. ⟨hal-01347885⟩
  • Thomas Croguennec, Francoise Nau, Daniel Mollé, Yvon Le Graet, Gérard Brule. Iron and citrate interactions with hen egg white lysozyme. Food Chemistry, Elsevier, 2000, 68 (1), pp.29-35. ⟨10.1016/S0308-8146(99)00147-8⟩. ⟨hal-01347884⟩

Conference papers56 documents

  • Marie Chevallier, Thibault Loiseleux, Christelle Lopez, Catherine Garnier, Alain Riaublanc, et al.. Whey protein aggregates and caseins to control the texture of dairy emulsions in a large range of protein concentrations without non-dairy additives. 4th Food Structure and Functionality Symposium, elsevier; Teagasc; failte Ireland; meetin Ireland; food structure and functionality forum, Oct 2021, CORK, Ireland. ⟨hal-03404257⟩
  • Julien Bauland, Marie-Hélène Famelart, Mathieu Leocmach, Thomas Croguennec. Distinctive yielding of dilute colloidal gel. Large deformations GDR SLAMM workshop, CNRS,INRAE, Jun 2021, webinare, France. ⟨hal-03265975⟩
  • Julien Bauland, Marie-Hélène Famelart, Fanny Guyomarc'H, Antoine Bouchoux, Thomas Croguennec. Rheological properties of the enzymatic casein gel: dependence with the ion distribution in casein micelles. Journées Plénières du GDR SLAMM (Solliciter LA Matière Molle), CNRS. INRAE, Nov 2021, Biarritz, France. ⟨hal-03428277⟩
  • Catherine Garnier, T Loiseleux, P Gelebart, M Chevalier, M Famelart, et al.. Monitoring dairy protein aggregate structure allows to control the texture of emulsions. WUR Rheology Course, Emulsion Symposium, Graduate School VLAG, in co-operation with Physical chemistry and soft matter, and Physics and physical chemistry of foods, Wageningen University & Research, Sep 2021, Wageningen, Netherlands. ⟨hal-03370387v2⟩
  • Thomas Croguennec. Valorisation des protéines par maîtrise des fonctionnalités. Séminaire interne de l'Institut Carnot Qualiment, Feb 2020, Paris, France. ⟨hal-02790541⟩
  • Marie Hennetier, Amira Halabi, Agnès Burel, Amélie Deglaire, Thomas Croguennec, et al.. FIELD-FLOW FRACTIONATION TECHNIQUES FOR MILK PROTEIN CHARACTERIZATION. 20th International Symposium on Field- and Flow-Based Separations, Feb 2020, Vienne, Austria. ⟨hal-02490075⟩
  • Amira Halabi, Amélie Deglaire, Marie Hennetier, Frédéric Violleau, Said Bouhallab, et al.. Kinetics of heat-induced denaturation of whey proteins and characterization of protein aggregates in model infant formulas. 2nd Food Chemistry Conference:, Sep 2019, Séville, Spain. ⟨hal-02737469⟩
  • Said Bouhallab, Pascaline Hamon, Thomas Croguennec. Heteroprotein complex coacervation: formation and potential applications.. 2nd Food Chemistry Conference, Sep 2019, Seville, Spain. ⟨hal-02737911⟩
  • Thomas Croguennec, Marie-Hélène Famelart. Protein Interactions / assemblies and subsequent properties. 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-02097220⟩
  • Thibault Loiseleux, Perrine Gelebart, Catherine Garnier, Thomas Croguennec, Marie-Hélène Famelart, et al.. Connectivité des gouttes de matières grasse par des agrégats de protéiques et texturation des émulsions.. Polymerix 2019, Jul 2019, Rennes, France. ⟨hal-02737910⟩
  • Marie-Hélène Famelart, Elise Schong, Thomas Sevrin, Thomas Croguennec. Les protéines solubles du lait pour texturer les aliments. Journées Plénières du GDR SLAMM (Solliciter LA Matière Molle), Nov 2019, Roscoff, France. ⟨hal-02736668⟩
  • Amira Halabi, Amélie Deglaire, Marie Hennetier, Frédéric Violleau, Said Bouhallab, et al.. Kinetics of heat-induced denaturation of whey proteins and characterization of protein aggregates in model infant formulas. 8. ISFRS 2019, International Symposium on Food Rheology and Structure, Jun 2019, Zurich, Switzerland. ⟨hal-02164163⟩
  • Thibault Loiseleux, Perrine Gelebart, Catherine Garnier, Marie-Hélène Famelart, Thomas Croguennec, et al.. Comment la compétition pour l’adsorption à l’interface, entre protéines solubles et agrégées, permet de contrôler la texture des émulsions laitières. 54.congrès annuel du Groupe Français de Rhéologie (GFR), Oct 2019, Montpellier, France. ⟨hal-02338185⟩
  • Thibault Loiseleux, Catherine Garnier, Thomas Croguennec, Valérie Beaumal, Camille Jonchere, et al.. Control of the texture of oil-in-water emulsions by modulating interfacial composition in complex systems containing whey protein aggregates, caseins and non-heated whet proteins.. Meeting of working Group Medicago sativa, Oct 2018, Papendal, Netherlands. ⟨hal-02789530⟩
  • Marie-Hélène Famelart, Thomas Croguennec, Thomas Sevrin, Elise Schong. Des assemblages fonctionnels obtenus par étuvage de poudres laitières. XVIIe journée de l'animation transversale "glande mammaire, lait", Nov 2018, Rennes, France. ⟨hal-01925623⟩
  • 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⟩
  • 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⟩
  • Thomas Croguennec, Marie Chevallier, Thibault Loiseleux, Catherine Garnier, Alain Riaublanc, et al.. Whey protein emulsions : how to control texture in a large range of protein concentration.. 1st symposium in food Science and technology of Tocantins “Quality control in food processing, Advanced research applied to food industry and Entrepreneurship”., Nov 2018, Palmas, Brazil. ⟨hal-02790199⟩
  • 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⟩
  • Sanda Micleuşanu, Thomas Croguennec, Aurica Chirsanova. STABILISATION DES ÉMULSIONS PAR DES MICELLES DE CASÉINES. APPROCHE RÉDUCTIONNISTE. Conferința Tehnico-Științifică a Colaboratorilor, Doctoranzilor și Studenților, Universitatea Tehnică a Moldovei, Universitatea Tehnică a Moldovei, Nov 2017, Chișinău, Moldavie. pp.32-35. ⟨hal-02073080⟩
  • 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⟩
  • Claire Bourlieu-Lacanal, Amélie Deglaire, Olivia Ménard, Thomas Croguennec, Stephane Pezennec, et al.. 4 D (x, y, z, t) imaging of digestive lipases during simulated neonatal gastro-intestinal digestion of milk fat globules or biomimetic emulsions using synchrotron SOLEIL DISCO beamline. 5. International Conference on Food Digestion, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Apr 2017, Rennes, France. ⟨hal-01496828⟩
  • Claire Bourlieu-Lacanal, Amélie Deglaire, Olivia Ménard, Thomas Croguennec, Stephane Pezennec, et al.. 4 D (x, y, z, t) imaging of digestive lipases during simulated neonatal gastro-intestinal digestion of milk fat globules or biomimetic emulsions using synchrotron SOLEIL DISCO beamline. 12 SLACA Symposium Latin American of Food Science, Nov 2017, Campinas, Brazil. ⟨hal-01665436⟩
  • Anne Laure Chapeau, Pascaline Hamon, Florence Rousseau, Thomas Croguennec, Denis Poncelet, et al.. Scale-up production of vitamin-whey proteins coacervates and their protective property against storage degradations.. Innovations in Food Science & Technology, May 2017, Munich, Germany. ⟨hal-01497614⟩
  • Thibault Loiseleux, Agnès Rolland-Sabaté, Catherine Garnier, Thomas Croguennec, Sophie Guilois-Dubois, et al.. Characterization of different milk protein aggregates by Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering (A4F-MALLS). Journées Scientifiques du groupe francophone de fractionnement flux-force, Mar 2017, Nantes, France. ⟨hal-02789160⟩
  • Paulo Peres de Sa Peixoto Junior, Guilherme Miranda-Tavares, Aurélie Nicolas, Claire Roiland, Pascaline Hamon, et al.. Composition of β-lactoglobulin/lactoferrin heteroprotein coacervates. 13. International Hydrocolloids Conference (IHC), May 2016, Guelph, Canada. ⟨hal-01330036⟩
  • Marie Chevallier, Alain Riaublanc, Christelle Lopez, Pascaline Hamon, Florence Rousseau, et al.. Whey protein aggregates modulate the heat stability of whey protein-stabilized emulsions.. 13. International Hydrocolloids Conference (IHC), May 2016, Guelph, Canada. ⟨hal-01330038⟩
  • Marie Chevallier, Alain Riaublanc, Christelle Lopez, Pascaline Hamon, Florence Rousseau, et al.. Stability of whey protein emulsions to heat treatments is mainly governed by the stability of the proteins in the aqueous phase. 16. Food Colloids Conference, Wageningen University and Research Centre (WUR). Wageningen, NLD., Apr 2016, Wageningen, Netherlands. 33 p. ⟨hal-02743577⟩
  • Anne Laure Chapeau, Pascaline Hamon, Thomas Croguennec, D. Poncelet, Said Bouhallab. Lactoferrin/β-lactoglobulin heteroprotein system: Interactions, coacervation and encapsulation potentiality. 1st Food Chemistry conference, Oct 2016, Amsterdam, Netherlands. ⟨hal-01512201⟩
  • Said Bouhallab, Guilherme Miranda-Tavares, Thomas Croguennec, Pascaline Hamon. Milk protein association and aggregation: co-assembly into coacervates. Protein network meeting, R&D Nestlé, Jun 2015, Lausanne, Switzerland. ⟨hal-02741037⟩
  • Said Bouhallab, Thomas Croguennec, Mickael Nigen, Delphine Salvatore, Guilherme Miranda-Tavares, et al.. Heteroprotein complex coacervation. OMM Anual meeting, Aug 2015, Lund, Sweden. ⟨hal-01454538⟩
  • Marie-Hélène Famelart, Thomas Croguennec, Fanny Guyomarc'H, Said Bouhallab. Formation, structures and properties of whey protein aggregates. Séminaire Nutrition Infantile, Spectralys Innovation, Jun 2015, Paris, France. ⟨hal-01209823⟩
  • Marie-Hélène Famelart, Said Bouhallab, Thomas Croguennec, Fanny Guyomarc'H. Formation, structure and properties of whey protein aggregates. 2.international Conference on Sustainable Agriculture and Food Security - A comprehensive approach, Oct 2015, Jatinangor, Indonesia. ⟨hal-02740966⟩
  • 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⟩
  • Said Bouhallab, Guilherme Miranda-Tavares, Anne Laure Chapeau, Pascaline Hamon, Thomas Croguennec. Interaction/Coacervation between food proteins : Mechanisms and potential application. Journées scientifiques Matière molle pour la science des aliments : Compréhension et Structuration, Oct 2015, Montpellier, France. ⟨hal-01454546⟩
  • Marie-Hélène Famelart, Said Bouhallab, Fanny Guyomarc'H, Thomas Croguennec. Formation, structure et propriétés des agrégats de protéines. Workshop "structurationdes gels laitiers : addition d'(exo)polysaccharides, proteines d'origine végétale,..", Apr 2014, Paris, France. ⟨hal-02215950⟩
  • Said Bouhallab, Pascaline Hamon, Thomas Croguennec. Interactions and self-assembly of globular proteins. Université Viçosa, Mar 2013, Viçosa, Brazil. ⟨hal-01209659⟩
  • Solene Le Maux, Said Bouhallab, Linda Giblin, André Brodkorb, Thomas Croguennec. Complexes between fatty acids and native or aggregated β-lactoglobulin: binding properties and biological function. The DREAM Project`s Conference International "From Model Foods to Food Models", Jun 2013, Nantes, France. ⟨hal-01209445⟩
  • Guilherme Miranda-Tavares, Thomas Croguennec, Pascaline Hamon, A.F. Carvalho, Said Bouhallab. Specificity of [i]β-lactoglobulin[/i] variants for spontaneous assembly with lactoferrin. Biopolymers 2013, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Dec 2013, Nantes, France. ⟨hal-01209508⟩
  • M. Gulzar, S. Bouhallab, Marie-Hélène Famelart, Valérie Lechevalier-Datin, Thomas Croguennec. Dry heating of whey proteins: Structures, Aggregation and Gelling properties. 5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo (FR), France. ⟨hal-00849258⟩
  • 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⟩
  • 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⟩
  • M. Gulzar, S. Bouhallab, Thomas Croguennec. Structural consequences of dry heating on Beta-Lactoglobulin under controlled pH.. 11th International Congress on Engineering and Food (ICEF11), May 2011, Athens, Greece. pp.391-398, ⟨10.1016/j.profoo.2011.09.060⟩. ⟨hal-00729395⟩
  • Solene Le Maux, Linda Giblin, Thomas Croguennec, Said Bouhallab, André Brodkorb. β-lactoglobulin/Linoleic Acid Complexes – Formation, Binding Stoichiometry and Cytotoxic Capability. IASBS, Dec 2011, Maynooth, Ireland. ⟨hal-01454287⟩
  • Thomas Croguennec, D. Salvatore, T. Nicolai, V. Forge, S. Bouhallab. Controlling whey proteins spontaneous self assembly. congrès annuel de l'American dairy science association (ADSA) et de l'American society of animal science (ASAS), Jul 2011, Nouvelle Orléans (USA), United States. ⟨hal-00729353⟩
  • Delphine Salvatore, Thomas Croguennec, Taco Nicolai, Vincent Forge, Said Bouhallab. Interactions and self-assembly of globular proteins: Mechanism and properties of formed supramolecular structures. EUPOC 2011 Biobased Polymers and Related Biomaterials, May 2011, Gargano, Italy. ⟨hal-01454376⟩
  • S. Lemaux, L. Giblin, Thomas Croguennec, S. Bouhallab, A. Brodkorb. ß-lactoglobulin/linoleic acid complexes - Formation, binding stoichiometry and cytotoxic capability. Irish Area Section Biochemical Society Annual Meeting 2011, Dec 2011, Maynooth (IRL), Ireland. ⟨hal-00729339⟩
  • Said Bouhallab, Alain Riaublanc, Thomas Croguennec. Elaboration de nano et microstuctures par assemblages de protéines. Carrefours de l'innovation agronomique 2011 Protéines laitières - Aspects nutritionnels et fonctionnels, Apr 2011, Rennes, France. pp.133-147. ⟨hal-01454187⟩
  • 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⟩
  • 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⟩
  • Michael Nigen, Thomas Croguennec, Said Bouhallab. Formation of supramolecular structures from globular proteins: case of alpha-lactalbumin in association with lysozyme. Novel structures and delivery systems : application to food stabilization and controlled release of bioactives, Oct 2010, Massy, France. ⟨hal-01454375⟩
  • Thomas Croguennec, M. Nigen, V. Le Tilly, M.N. Madec, C. Gaillard, et al.. Mechanism of formation of apo-alpha-Lactalbumin - Lysozyme microspheres. Delivery of functionality in complex food systems. Delivery of functionality in complex food systems, Oct 2009, Wageningen, Netherlands. ⟨hal-00495829⟩
  • M. Nigen, V. Le Tilly, Thomas Croguennec, D. Drouin-Kucma, S. Bouhallab. Evaluation de l'interaction entre l'alpha-lactalbumine et le lysozyme par mesures de fluorescence. Quatrième Rencontre Biologie-Physique du Grand-Ouest, Jun 2009, Vannes, France. ⟨hal-00495841⟩
  • M. Nigen, V. Le Tilly, Thomas Croguennec, D. Drouin-Kucma, S. Bouhallab. alpha-Lactalbumin - Lysozyme interaction as evidenced by fluorescence measurements. VIII European Symposium of The Protein Society, Jun 2009, Zurich, Switzerland. ⟨hal-00495845⟩
  • V. Le Tilly, S. Bouhallab, N. Boutaleb, Thomas Croguennec, Marie-Hélène Famelart, et al.. Cellular and molecular imaging by confocal microscopy. Third SMBBM International Congress of Biochemistry, Apr 2009, Marrakech, Morocco. ⟨hal-00495848⟩
  • A. Hietanen, M. Jääskeläinen, Francoise Nau, Thomas Croguennec, A. Pihlanto, et al.. The bioactive properties of ovoflavoprotein hydrolysate. XIIIth European symposium on the quality of eggs and egg products, Jun 2009, Turku (FI), Finland. ⟨hal-00730089⟩

Poster communications40 documents

  • J. Bauland, M.H. Famelart, Fanny Guyomarc'H, Romain Jeantet, Said Bouhallab, et al.. The rheological properties of rennet gels depend on the divalent cation distribution in the casein micelles.. Journées scientifiques Ecole Doctorale EGAAL, Jun 2021, Rennes Edition virtuelle, France. ⟨hal-03279380⟩
  • Julien Bauland, Marie-Hélène Famelart, Fanny Guyomarc'H, Romain Jeantet, Said Bouhallab, et al.. Les propriétés rhéologiques des gels présure dépendent de la répartition des cations bivalents dans les micelles de caséine. IDF International Cheese Science and Technology Symposium, Jun 2021, 100% virtual edition, France. 2021. ⟨hal-03256703⟩
  • Marie Hennetier, Audrey Ric, Estelle N'Tsiba, Mireille Gaucher, Amira Halabi, et al.. Performance of Filed-Flow Fractionation technique for milk protein characterization. Advanced Analytical Technologies for Proteins, Oct 2019, Paris, France. 2019. ⟨hal-02789157⟩
  • Amira Halabi, Amélie Deglaire, Marie Hennetier, Frédéric Violleau, Agnès Burel, et al.. Effets de la composition et des structures protéiques thermo-induites sur les cinétiques de protéolyse des préparations pour nourrissons. Journées francophones de nutrition, Dec 2019, Rennes, France. 2019. ⟨hal-02737534⟩
  • Xiaoxi Yu, Olivia Ménard, Nadine Leconte, Serge Mejean, Gilles Garric, et al.. Conception d’une préparation pour nourrisson native par filtration et conséquences sur sa digestion. Journées francophones de nutrition, Dec 2019, Rennes, France. 2019. ⟨hal-02737847⟩
  • Marie Chevallier, Thibault Loiseleux, Christelle Lopez, Catherine Garnier, Alain Riaublanc, et al.. Control of the whey protein-stabilized emulsion texture in a large range of concentration. Journées Plénières du GDR SLAMM (Solliciter LA Matière Molle), Nov 2019, Roscoff, France. 2019. ⟨hal-02737415⟩
  • Romain Jeantet, Marielle Harel-Oger, Thomas Croguennec, Gilles Garric. Building cheese texture and taste separately for design-on-demand and short supply. Cheese symposium - The 2nd Symposium in Future Dairy Manufacturing, Nov 2018, Beijing, China. 2018. ⟨hal-01913023⟩
  • Anne Laure Chapeau, Pascaline Hamon, Thomas Croguennec, Said Bouhallab. Heteroprotein complex coacervation: mechanisms & potential applications. Colloque Biopolymers 2017, Nov 2017, Nantes, France. 2017. ⟨hal-01656654⟩
  • Anne Laure Chapeau, Pascaline Hamon, Thomas Croguennec, D. Poncelet, Said Bouhallab. Complex coacervation of whey proteins to design biocarriers for bioactives. 7. Rencontres Biologie-Physique du Grand Ouest, Jun 2016, Nantes, France. 2016. ⟨hal-01454629⟩
  • Glendara Aparecida de Souza Martins, Pascal Blanpain-Avet, Thierrry Six, Agnès Lesur, Guillaume Delaplace, et al.. Phosphate and calcium effects on the heat-denaturation of whey proteins and on the fouling mass deposited onto the surface of a heat exchanger surface.. 18. World Congress of Food Science and Technology - IUFOST, Aug 2016, Dublin, Ireland. 2016. ⟨hal-01371098⟩
  • Marie Chevallier, Alain Riaublanc, Christelle Lopez, Pascaline Hamon, Florence Rousseau, et al.. La stabilité thermique d’émulsion d’agrégats de protéines sériques est modulée par la présence d’une faible proportion de caséines.. 7. Rencontres Biologie-Physique du Grand Ouest, Jun 2016, Nantes, France. 2016. ⟨hal-01454628⟩
  • Marie Chevallier, Alain Riaublanc, Christelle Lopez, Pascaline Hamon, Florence Rousseau, et al.. Improving the heat stability of whey protein microgel-emulsion with a small quantity of casein.. IDF World Dairy Summit 2016, Oct 2016, Rotterdam, Netherlands. 2016. ⟨hal-01391834⟩
  • Thibault Loiseleux, Agnès Rolland-Sabaté, Thomas Croguennec, Catherine Garnier, Sophie Guilois-Dubois, et al.. Characterization of milk protein aggregates as a function of casein micelles/whey proteins ratio by Asymmetrical Flow Field Flow Fractionation (AF4) coupled with Multiangle Laser Light Scattering (MALLS). Association francophone des techniques separatives (AFSEP), Jun 2016, Nantes, France. 2016. ⟨hal-02742435⟩
  • Thibault Loiseleux, Catherine Garnier, Thomas Croguennec, Valerie Beaumal, Camille Jonchere, et al.. Creation of textured dairy emulsions by connecting oil droplets through whey protein aggregates. 16. Food Colloids Conference, Apr 2016, Wageningen, Netherlands. 2016. ⟨hal-01305338⟩
  • Federico Casanova, Thomas Croguennec, Said Bouhallab, Frederic Gaucheron, Guilherme Miranda-Tavares, et al.. Interactions between casein micelles cross-linked with transglutaminase and cyanidine3-O-glucoside. 1st Food Chemistry conference, Oct 2016, Amsterdam, Netherlands. 2016. ⟨hal-01512054⟩
  • Marie Chevallier, Alain Riaublanc, Christelle Lopez, Pascaline Hamon, Florence Rousseau, et al.. Stability of whey protein emulsions to heat treatments is mainly governed by the stability of the proteins in the aqueous phase. 2nd Food Structure and Functionality Forum Symposium – from Molecules to Functionality, Feb 2016, Singapour city, Singapore. 2016. ⟨hal-01454597⟩
  • Anne Laure Chapeau, Guilherme Miranda-Tavares, Pascaline Hamon, Thomas Croguennec, Denis Poncelet, et al.. Complex coacervation of whey proteins to design biocarriers for bioactives. 13. International Hydrocolloids Conference (IHC), May 2016, Guelph, Canada. 2016. ⟨hal-01330037⟩
  • Eve-Anne Norwood, Marie Chevallier, Cécile Le Floch-Fouéré, Pierre Schuck, Romain Jeantet, et al.. Heat induced aggregation of whey proteins is affected by storage conditions of WPI powders. IDF Concentration and Dried Milk Products Symposium, Apr 2016, Dublin, Ireland. 2016. ⟨hal-01305345⟩
  • Said Bouhallab, Guilherme Miranda-Tavares, Anne Laure Chapeau, Pascaline Hamon, Thomas Croguennec. Interaction/coacervation between food proteins: Mechanisms and potential application. 250.ACS National Meeting & Exposition (Innovation from Discovery to Application), Aug 2015, Boston, United States. 2015. ⟨hal-01209820⟩
  • Guilherme Miranda-Tavares, Thomas Croguennec, Pascaline Hamon, Antonio Fernandes de Carvahlo, Said Bouhallab. Lactoferrin interacts and forms coacervates with the two isoforms of β-lactoglobulin : preference for isoform A. 6.International Symposium on “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale”, Jul 2015, Paris, France. 2015. ⟨hal-01209847⟩
  • Guilherme Miranda-Tavares, Thomas Croguennec, Pascaline Hamon, Paulo Peres de Sa Peixoto Junior, Antonio Fernandes de Carvahlo, et al.. Protein co-assembly for the delivery of bioactives.. 6.International Symposium on “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale”, Jul 2015, Paris, France. 2015. ⟨hal-01209846⟩
  • Eve-Anne Norwood, Cécile Le Floch-Fouéré, Pierre Schuck, Thomas Croguennec, Romain Jeantet. Marqueurs structuraux de l’évolution des poudres de WPI au stockage et impact sur les propriétés moussantes et l’indice de brunissement. Colloque STPMS - Science et Technologie des Poudres et Matériaux Frittés, Apr 2015, Nancy, France. 2015. ⟨hal-01209807⟩
  • Eve-Anne Norwood, Cécile Le Floch-Fouéré, Pierre Schuck, Thomas Croguennec, Romain Jeantet. Structure et propriétés interfaciales et moussantes des protéines au cours du stockage de poudres de WPI. Journée Scientifique IPR / INRA / IGDR / ENSCR " Les biomolécules aux interfaces fluide", Jan 2015, Rennes, France. 2015. ⟨hal-01209767⟩
  • Eve-Anne Norwood, Cécile Le Floch-Fouéré, Pierre Schuck, Romain Jeantet, Thomas Croguennec. Structural markers of evolution of WPI powders during ageing and impact foaming properties. 5th European Drying Conference (EuroDrying'2015), Oct 2015, Budapest, Hungary. 2015. ⟨hal-01454555⟩
  • Said Bouhallab, Guilherme Miranda-Tavares, Pascaline Hamon, Thomas Croguennec. Co-assemblage de protéines alimentaires en coacervats: mécanismes et applications potentielles. Polymerix 2015 biopolymères Sources et applications, May 2015, Rennes, France. 2015. ⟨hal-01209821⟩
  • Eve-Anne Norwood, Cécile Le Floch-Fouéré, Pierre Schuck, Thomas Croguennec, Romain Jeantet. Structural markers of the evolution of WPI powders during ageing and impact on foaming properties. IDF World Dairy Summit 2015, Sep 2015, Vilnius, Lithuania. 2015. ⟨hal-01454531⟩
  • Anne Laure Chapeau, Guilherme Miranda-Tavares, Pascaline Hamon, Thomas Croguennec, Said Bouhallab, et al.. Spontaneous co-assembly of proteins for encapsulation of a hydrophilic vitamin.. 23.International Conference on Bioencapsulation, Sep 2015, Delft, Netherlands. 2015. ⟨hal-01209845⟩
  • Said Bouhallab, Guilherme Miranda-Tavares, Pascaline Hamon, Thomas Croguennec. Specific binding of Minerals affects spontaneous co-assembly of globular proteins. Minerals & Dairy Products Symposium 2014, Feb 2014, Auckland, New Zealand. 2014. ⟨hal-01209589⟩
  • Guilherme Miranda-Tavares, Thomas Croguennec, Pascaline Hamon, Antonio Fernandes de Carvahlo, Said Bouhallab. Co-Assemblage de la β-lactoglobuline et de la lactoferrine en microsphères. 6. Rencontres de Biologie Physique du Grand Ouest, Jun 2014, Le Mans, France. 2014. ⟨hal-01209639⟩
  • Muhammad Gulzar, Said Bouhallab, Valérie Briard-Bion, Julien Jardin, Thomas Croguennec. Tracking of the chemical modifications occuring during the dry heating of alpha-lactalbumin. EUPA 2013, Oct 2013, Saint-Malo, France. 2013. ⟨hal-01190679⟩
  • Muhammad Gulzar, Said Bouhallab, Marie-Hélène Famelart, Valérie Lechevalier-Datin, Thomas Croguennec. Dry heating of whey proteins: Structures, Aggregation and Gelling properties. 5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo, France. 2012. ⟨hal-01209378⟩
  • Thomas Croguennec, Delphine Salvatore, T. Nicolai, V. Forge, Said Bouhallab. Controlling whey proteins spontaneous self assembly. ADSA-ASAS Joint Annual Meeting, Jul 2011, New Orleans, United States. Journal of Dairy Science, 94, 2011, Journal of Dairy Science. ⟨hal-01454373⟩
  • Stéphane Pezennec, Cécile Le Floch-Fouéré, Yann Desfougeres, 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, Italy. 2011, Third international conference on biofoams. ⟨hal-01454294⟩
  • Solene Le Maux, Linda Giblin, Thomas Croguennec, Said Bouhallab, André Brodkorb. β-lactoglobulin/Linoleic Acid Complexes – Formation, Binding Stoichiometry and Cytotoxic Capability. 5. Rencontres de Biologie-Physique du Grand Ouest, Jun 2011, Rennes, France. 2011. ⟨hal-01454244⟩
  • Muhammad Gulzar, Said Bouhallab, Thomas Croguennec. Dry-heating pH modifies the structure and functional properties of whey proteins. 5. Rencontres de Biologie-Physique du Grand Ouest, Jul 2011, Rennes, France. 2011. ⟨hal-01454245⟩
  • Said Bouhallab, Michael Nigen, Thomas Croguennec. Interaction and self-assembly between alpha-lactalbumin and lysozyme : structures and mechanism. 24 Conference of the European Colloid and Interface Society ECIS 2010, Sep 2010, Prague, Czech Republic. Progress in Colloid and Polymer Science, 138, 202 p., 2010, Progress in Colloid and Polymer Science. ⟨hal-01454366⟩
  • Delphine Salvatore, Nicolas Duraffourg, Adrien Favier, Robert Silvers, Harald Schwalbe, et al.. Protein assembly for the design of new materials: characterization of interactions at amino-acid level between alpha-lactalbumin and lysozyme. 24 Conference of the European Colloid and Interface Society ECIS 2010, Sep 2010, Prague, Czech Republic. Progress in Colloid and Polymer Science, 138, 202 p., 2010, Progress in Colloid and Polymer Science. ⟨hal-01454367⟩
  • Yann Desfougeres, Valérie Lechevalier-Datin, Thomas Croguennec, Francoise Nau, Said Bouhallab. Controlling spontaneous protein self-assembly into microspheres in binary systems. 24th Conference of the European Colloid and Interface Society ECIS 2010, Sep 2010, Prague, Czech Republic. Progress in Colloid and Polymer Science, 138, 202 p., 2010, Progress in Colloid and Polymer Science. ⟨hal-01454288⟩
  • Valérie Lechevalier-Datin, Yann Desfougeres, Thomas Croguennec, Said Bouhallab, Francoise Nau. Formation spontanée de microsphères dans des mélanges de protéines globulaires. 4. Rencontres biologie physique du grand ouest, Jun 2009, Vannes, France. 2009. ⟨hal-01454419⟩
  • Joseph J. Kehoe, André Brodkorb, Daniel Mollé, Emilie Yokoyama, Marie-Hélène Famelart, et al.. La réactivité des agrégats de b-lactoglobuline peut-elle s’expliquer par l’exposition privilégiée de certains thiols ?. 3ème Rencontres Biologie Physique du Grand Ouest, Jun 2007, Batz-sur-mer, France. 2007. ⟨hal-02198130⟩

Books10 documents

  • 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⟩
  • 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 Brulé. Les produits laitiers. Lavoisier TEC & DOC, 185 p., 2008. ⟨hal-00729759⟩
  • Thomas Croguennec, Romain Jeantet, Gérard Brulé. Fondements physicochimiques de la technologie laitière. Editions Lavoisier TEC et DOC, 161p., 2008, 978-274301033. ⟨hal-01123279⟩
  • Thomas Croguennec, Romain Jeantet, Gérard Brulé. Fondements physicochimiques de la technologie laitière. Lavoisier TEC & DOC, 176 p., 2008, 978-2743010331. ⟨hal-00729142⟩
  • 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⟩
  • Romain Jeantet, Thomas Croguennec, Michel Mahaut, Pierre Schuck, Gérard Brule. Les produits laitiers. Editions Tec & Doc Lavoisier, 184 p., 2007, 2743010320. ⟨hal-01454473⟩

Book sections26 documents

  • Julien Bauland, Frédéric Gaucheron, Thomas Croguennec. Milk Salt Composition, Distribution and Analysis. Paul McSweeney John McNamara. Encyclopedia of Dairy Sciences 3 ieme édition, vol 3 part 9 dairy chemistry section 35 milk salts, Elsevier Academic Press, 2022, 9780128187661. ⟨10.1016/B978-0-12-818766-1.00262-2⟩. ⟨hal-03402125⟩
  • D. Dupont, Thomas Croguennec. Milk Proteins: Analytical Methods. Encyclopedia of Dairy Sciences 3 ième édtion, vol 2 part 3 Analysis of milk and dairy products, Elsevier academic press, pp.467-481, 2022, 9780128187661. ⟨10.1016/B978-0-12-818766-1.00194-X⟩. ⟨hal-03402299⟩
  • Yrjö H. Roos, Zahra Afrassiabian, Khashayar Saleh, Marie-Hélène Famelart, Alexia Audebert, et al.. Powder properties and influencing factors. Drying in the Dairy Industry From Established Technologies to Advanced Innovations, CRC Press, 296p., 2021, 9781351119504. ⟨hal-02954408⟩
  • Valérie Gagnaire, Valérie Lechevalier-Datin, Marie-Hélène Famelart, Thomas Croguennec, Said Bouhallab. The Role of Proteins in the Development of Food Structure. Handbook of Food Structure Development, RSC Publishing, 450p., 2020, Food Chemistry, Function and Analysis. ⟨hal-02315850⟩
  • Eve-Anne Norwood, Thomas Croguennec, Cécile Le Floch-Fouéré, Pierre Schuck, Romain Jeantet. Changes in Whey Protein Powders During Storage .. Whey Proteins From Milk to Medicine, ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD, 693 p., 2019, 978-0-12-812124-5. ⟨10.1016/B978-0-12-812124-5.00004-7⟩. ⟨hal-01887275⟩
  • Didier Dupont, Thomas Croguennec, Sylvie Pochet. Milk Proteins - Analytical Methods. Reference Module in Food Science, Elsevier, Academic Press, 2018, 9780081005965. ⟨10.1016/B978-0-08-100596-5.22616-4⟩. ⟨hal-02267859⟩
  • Romain Jeantet, Thomas Croguennec. Chapitre 4: Du lait au fromage : aspects biochimiques. Le Fromage, Editions Tec & Doc Lavoisier, 1001 p., 2018, 9782743023157. ⟨hal-01791811⟩
  • Thomas Croguennec, Gérard Brulé. Functional properties of ingredients. Handbook of Food Science and Technology 3, 3, ISTE Ltd, 421 p., 2016, Food Science and Technology, 978-1-84821-934-2. ⟨hal-01349155⟩
  • Thomas Croguennec. Non enzymatic browning. Handbook of Food Science and Technology 1: Food Alteration and Food Quality, 1, Wiley-ISTE, 244 p., 2016, Food Science and Technology, 978-1-84821-932-8. ⟨hal-01263581⟩
  • Thomas Croguennec. Other food constituents. Handbook of Food Science and Technology 1: Food Alteration and Food Quality, 1, Wiley-ISTE, 244 p., 2016, Food Science and Technology, 978-1-84821-932-8. ⟨hal-01263571⟩
  • Thomas Croguennec. Enzymatic browning. Handbook of Food Science and Technology 1: Food Alteration and Food Quality, 1, Wiley-ISTE, 244 p., 2016, Food Science and Technology, 978-1-84821-932-8. ⟨hal-01263577⟩
  • Thomas Croguennec. From grape to wine. Handbook of Food Science and Technology 3, 3, ISTE Ltd, 421 p., 2016, Food Science and Technology, 978-1-84821-934-2. ⟨hal-01349154⟩
  • Thomas Croguennec, Valérie Lechevalier-Datin. Separation Techniques. Handbook of Food Science and Technology 3, 3, ISTE Ltd, 421 p., 2016, Food Science and Technology, 978-1-84821-934-2. ⟨hal-01349161⟩
  • A. Brodkorb, Thomas Croguennec, Said Bouhallab, J.J Kehoe. Heat-Induced Denaturation, Aggregation and Gelation of Whey Proteins. Advanced Dairy Chemistry Volume 1B: Proteins: Applied Aspects, Editions Springer, 482 p., 2016, 978-1-4939-2800-1. ⟨hal-02928309⟩
  • Thomas Croguennec, Pierre Schuck. Molecular dynamics in food matrices. Handbook of Food Science and Technology 1: Food Alteration and Food Quality, 1, Wiley-ISTE, 244 p., 2016, Food Science and Technology, 978-1-84821-932-8. ⟨hal-01263578⟩
  • Thomas Croguennec, Romain Jeantet, Pierre Schuck. From milk to dairy product. Handbook of Food Science and Technology 3, 3, ISTE Ltd, 421 p., 2016, Food Science and Technology, 978-1-84821-934-2. ⟨hal-01349179⟩
  • Thomas Croguennec. Lipid oxidation. Handbook of Food Science and Technology 1: Food Alteration and Food Quality, 1, Wiley-ISTE, 2016, Food Science and Technology, 978-1-84821-932-8. ⟨hal-01263573⟩
  • Christelle Lopez, Thomas Croguennec. Les émulsions laitières. Emulsions alimentaires et foisonnement, Lavoisier, 482 p., 2013, 978-2-7462-3203-7. ⟨hal-01209477⟩
  • Valérie Lechevalier-Datin, Thomas Croguennec, M. Anton, Francoise Nau. Processed egg products. Nys, Y. Improving the safety and quality of eggs and egg products: Egg chemistry, production and consumption (Volume 1), Woodhead Publishing, non paginé, 2011, 978 1 84569 754 9. ⟨hal-00729385⟩
  • Valérie Lechevalier-Datin, Thomas Croguennec, M. Anton, Y. Desfougères. L'œuf ingrédient alimentaire. Nau, Françoise. Science et technologie de l'œuf et des ovoproduits : de l'œuf aux ovoproduits, Lavoisier Tec & Doc, non paginé, 2011, 9782743012243. ⟨hal-00729369⟩
  • Valérie Lechevalier-Datin, Thomas Croguennec, Marc Anton, Francoise Nau. Processed egg products. Improving the safety and quality of eggs and egg products Volume 1: Egg chemistry, production and consumption, 213, Woodhead Publishing Ltd, 2011, Woodhead Publishing in Food Science, Technology and Nutrition, 978-1-84569-754-9. ⟨hal-01454198⟩
  • Valérie Lechevalier-Datin, Thomas Croguennec, Marc Anton, Yann Desfougeres. L'oeuf ingrédient alimentaire. Science et technologie de l'oeuf et des ovoproduits de l'oeuf aux ovoproduits, 2, Editions Tec & Doc Lavoisier, 555 p., 2010, Collection Sciences et Techniques Agroalimentaires, 978-2743012243. ⟨hal-01454418⟩
  • Catherine Guérin-Dubiard, Thomas Croguennec, Francoise Nau. Riboflavin -binding protein (flavoprotein). Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839. ⟨hal-01349137⟩
  • Francoise Nau, Catherine Guérin-Dubiard, Thomas Croguennec. Avidine. Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839. ⟨hal-01349148⟩
  • Francoise Nau, Catherine Guérin-Dubiard, Thomas Croguennec. Avidin-Biotin Technology. Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839. ⟨hal-01349149⟩
  • Valérie Lechevalier-Datin, Thomas Croguennec, Francoise Nau, Catherine Guérin-Dubiard. Ovalbumin and gene-related proteins. Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839. ⟨hal-01349143⟩

Patents3 documents

  • Marie-Hélène Famelart, Thomas Croguennec, Pierre Schuck, Elise Schong, Thomas Sevrin. Stabilized protein aggregate particles and process for the preparation of said particles. Patent n° : EP3384779 (A1) WO2018185192 (A1). 2018, 29p. ⟨hal-02786505⟩
  • Francoise Nau, Catherine Guérin-Dubiard, Thomas Croguennec, Maryvonne Pasco. Utilisation d'un coproduit issu d'un procédé d'extraction du lysozyme à partir de blanc d'oeuf, pour l'obtention d'au moins une protéine basique de blanc d'oeuf. France, N° de brevet: WO2011004129 (A1) FR2947818 (A1) EP 2451825 (A1). 2011. ⟨hal-01454230⟩
  • Thomas Croguennec, Catherine Guérin-Dubiard, Francoise Nau, Maryvonne Pasco. Utilisation d'un coproduit issu d'un procédé d'extraction du lysozyme à partir de blanc d'œuf, pour l'obtention d'au moins une protéine basique de blanc d'œuf. N° de brevet: WO2011004129. 2011, pp.31. ⟨hal-00749332⟩

Other publications5 documents

  • D.B. Salvatore, Thomas Croguennec, T. Nicolai, V. Forge, S. Bouhallab. Interaction and self assembly of globular proteins : mechanism and properties of formed supramolecular structures. 2011, non paginé. ⟨hal-00729364⟩
  • D.B. Salvatore, N. Duraffourg, A. Favier, R. Silvers, H. Schwalbe, et al.. Protein assembly for the design of new materials: characterization of interactions at amino acids levels between a-lactalbumin and lysozyme. 2010, non paginé. ⟨hal-00742002⟩
  • A. Bouchebbah, Sylvie Beaufils, S. Bouhallab, V. Vié, Valérie Lechevalier-Datin, et al.. Rheological properties of cysteine-modified Ovalbumin at the air-water interface.. 2010, non paginé. ⟨hal-00729610⟩
  • Y. Desfougères, Thomas Croguennec, Valérie Lechevalier-Datin, Francoise Nau, S. Bouhallab. Controlling Spontaneous Protein Self-assembly into Microspheres in Binary Systems. 2010, non paginé. ⟨hal-00729470⟩
  • Y. Desfougères, Thomas Croguennec, Valérie Lechevalier-Datin, S. Bouhallab, Francoise Nau. Formation spontanée de microsphères dans des mélanges de protéines globulaires. 2009, non paginé. ⟨hal-00729211⟩

Reports1 document

  • Dimitri Wanner, Thomas Croguennec. Minéraux, cycles thermiques de faibles intensités et coagulation du lait. [Rapport de recherche] Maison du Lait, Paris. 2019. ⟨hal-02340483⟩