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Valérie Guénard-Lampron, Ph.D, Ingénieur de recherche AgroParisTech Innonvation

Journal articles2 documents

  • Valérie Guenard-Lampron, Marine Masson, David Blumenthal. Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patients. Journal of Texture Studies, Wiley-Blackwell, 2021, 52 (5-6), pp.665-678. ⟨10.1111/jtxs.12604⟩. ⟨hal-03255100⟩
  • Marine Moussier, Valérie Guenard-Lampron, Kevin Lachin, Gabrielle Moulin, Sylvie L. Turgeon, et al.. What do stirred yogurt microgels look like? Comparison of laser diffraction, 2D dynamic image analysis and 3D reconstruction. Food Structure, Elsevier, 2019, 20, ⟨10.1016/j.foostr.2019.100107⟩. ⟨hal-02620143⟩