Véronique BOSC

Carole Liechti, Julien Delarue, Isabelle Souchon, Véronique Bosc, Anne Saint-Eve. How to Select a Representative Product Set From Market Inventory?” A Multicriteria Approach as a Base for Future Reformulation of Cookies. Frontiers in nutrition, Frontiers media, 2022, 8, ⟨10.3389/fnut.2021.749596⟩. ⟨hal-03551056⟩

Alban Lacroix, Murielle Hayert, Véronique Bosc, Paul Menut. Batch versus microfluidic emulsification processes to produce whey protein microgel beads from thermal or acidic gelation. Journal of Food Engineering, Elsevier, 2022, 312, pp.110738. ⟨10.1016/j.jfoodeng.2021.110738⟩. ⟨hal-03707807⟩

Rohit Srivastava, Véronique Bosc, Frederic Restagno, Carole Tournier, Paul Menut, et al.. A new biomimetic set-up to understand the role of the kinematic, mechanical, and surface characteristics of the tongue in food oral tribological studies. Food Hydrocolloids, Elsevier, 2021, 115, pp.106602. ⟨10.1016/j.foodhyd.2021.106602⟩. ⟨hal-03132456⟩

Véronique Masselot, Véronique Bosc, Hayat Benkhelifa. Analyzing the microstructure of a fresh sorbet with X-ray micro-computed tomography: Sampling, acquisition, and image processing. Journal of Food Engineering, Elsevier, 2021, 292, pp.110347. ⟨10.1016/j.jfoodeng.2020.110347⟩. ⟨hal-03337907⟩

Véronique Masselot, Véronique Bosc, Hayat H. Benkhelifa. Influence of stabilizers on the microstructure of fresh sorbets: X-ray micro-computed tomography, cryo-SEM, and Focused Beam Reflectance Measurement analyses. Journal of Food Engineering, Elsevier, 2021, 300, pp.110522. ⟨10.1016/j.jfoodeng.2021.110522⟩. ⟨hal-03265275⟩

Véronique Masselot, Hayat H. Benkhelifa, Gérard Cuvelier, Véronique Bosc. Rheological properties of stabilizers at low temperatures in concentrated sucrose solutions. Food Hydrocolloids, Elsevier, 2020, 103, pp.105691. ⟨10.1016/j.foodhyd.2020.105691⟩. ⟨hal-03177529⟩

Delphine Huc-Mathis, A. Guilbaud, N. Fayolle, V. Bosc, David Blumenthal. Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships. Journal of Food Engineering, Elsevier, 2020, 287, pp.110115. ⟨10.1016/j.jfoodeng.2020.110115⟩. ⟨hal-02921437⟩

Benoît Basse, Véronique Bosc, Jean-Marc Saiter, Monique Chan-Huot, Jean-Pierre Dupas, et al.. Combined effects of ionic strength and enzymatic pre-treatment in thermal gelation of peanut proteins extracts. Food Research International, Elsevier, 2020, 137, pp.109362. ⟨10.1016/j.foodres.2020.109362⟩. ⟨hal-02952722⟩

Marine Moussier, Delphine Huc-Mathis, Camille Michon, Cyril Chaudemanche, Véronique Bosc. Tailoring cream by modifying the composition of the fat and interfacial proteins to modulate stirred milk gel texture. International Dairy Journal, Elsevier, 2019, 96, pp.102-113. ⟨10.1016/j.idairyj.2019.04.007⟩. ⟨hal-02620126⟩

Aurélia Pernin, Véronique Bosc, Marie-Noelle M.-N. Maillard, Florence Dubois-Brissonnet. Ferulic acid and eugenol have different abilities to maintain their inhibitory activity against Listeria monocytogenes in emulsified systems. Frontiers in Microbiology, Frontiers Media, 2019, 10, pp.1-10. ⟨10.3389/fmicb.2019.00137⟩. ⟨hal-02619839⟩

D. Huc-Mathis, C. Journet, N. Fayolle, V. Bosc. Emulsifying properties of food by-products: Valorizing apple pomace and oat bran. Colloids and Surfaces A: Physicochemical and Engineering Aspects, Elsevier, 2019, 568, pp.84-91. ⟨10.1016/j.colsurfa.2019.02.001⟩. ⟨hal-03265279⟩

Lucie Huault, Manon Vesinet, Maurice Brogly, Pierre P. Giampaoli, Sophie Bistac, et al.. Adhesion of bread dough to solid surfaces under controlled heating: balance between the rheological and interfacial properties of dough. Journal of Food Science, Wiley, 2019, 84 (3), pp.499-506. ⟨10.1111/1750-3841.14462⟩. ⟨hal-02622212⟩

Mathieu Mantelet, Maud Panouille, François Boue, Véronique Bosc, Frédéric Restagno, et al.. Impact of sol-gel transition on the ultrasonic properties of complex model foods: Application to agar/gelatin gels and emulsion filled gels. Food Hydrocolloids, Elsevier, 2019, 87, pp.506-518. ⟨10.1016/j.foodhyd.2018.08.021⟩. ⟨hal-02299004⟩

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⟩

Marine Moussier, Véronique Bosc, Camille Michon, Violaine Pistre, Cyril Chaudemanche, et al.. Multi-scale understanding of the effects of the solvent and process on whey protein emulsifying properties: Application to dairy emulsion. Food Hydrocolloids, Elsevier, 2019, 87, pp.869-879. ⟨10.1016/j.foodhyd.2018.08.052⟩. ⟨hal-02619971⟩

Marine Moussier, Delphine Huc-Mathis, Camille Michon, Véronique Bosc. Rational design of a versatile lab-scale stirred milk gel using a reverse engineering logic based on microstructure and textural properties. Journal of Food Engineering, Elsevier, 2019, 249, pp.1-8. ⟨10.1016/j.jfoodeng.2018.12.018⟩. ⟨hal-02623085⟩

Aurélia Pernin, Florence Dubois-Brissonnet, Stéphanie Roux, Marine Masson, Véronique Bosc, et al.. Phenolic compounds can delay the oxidation of polyunsaturated fatty acids and the growth of Listeria monocytogenes: structure‐activity relationships. Journal of the Science of Food and Agriculture, Wiley, 2018, 98 (14), pp.5401-5408. ⟨10.1002/jsfa.9082⟩. ⟨hal-01819032⟩

Lucie Huault, Nicolas Descharles, Barbara Rega, Sophie Bistac, Véronique Bosc, et al.. Furan quantification in bread crust: development of a simple and sensitive method using headspace-trap GC-MS. Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment, Taylor & Francis, 2016, 33 (2), pp.236-243. ⟨10.1080/19440049.2015.1130865⟩. ⟨hal-01532685⟩

Laure Bertrand, Camille Michon, Véronique Bosc. New insights into the study of the destabilization of oil-in-water emulsions with dextran sulfate provided by the use of light scattering methods. Food Hydrocolloids, Elsevier, 2016, 52, pp.848-856. ⟨10.1016/j.foodhyd.2015.08.021⟩. ⟨hal-01269462⟩

Anne Rohart, Camille Michon, Jérôme Confiac, Véronique Bosc. Evaluation of ready-to-use SMLS and DWS devices to study acid-induced milk gel changes and syneresis. Dairy Science & Technology, EDP sciences/Springer, 2016, 96 (4), pp.459-475. ⟨10.1007/s13594-016-0281-6⟩. ⟨hal-01532425⟩

Delphine Huc-Mathis, Camille Michon, Claire Bedoussac, Véronique Bosc. Design of a multi-scale texture study of yoghurts using rheology, and tribology mimicking the eating process and microstructure characterisation. International Dairy Journal, Elsevier, 2016, 61, pp.126-134. ⟨10.1016/j.idairyj.2016.05.003⟩. ⟨hal-01532600⟩

Véronique Bosc, Ilaria Ferrari, Camille Michon. Adhesion to solid surfaces of gels of iota–carrageenan alone or in mixture with casein. Colloids and Surfaces A: Physicochemical and Engineering Aspects, Elsevier, 2008, 331 (1-2), pp.2-7. ⟨10.1016/j.colsurfa.2008.05.037⟩. ⟨hal-01630633⟩

A.M. Riquet, Véronique Bosc, Alexandre Feigenbaum. Tailoring fatty food simulants made from solvent mixtures (1): comparison of methanol, ethanol and isopropanol behaviour with polystyrene. Food additives and contaminants, Informa UK (Taylor & Francis), 2001, 18 (2), pp.165-176. ⟨10.1080/02652030010008797⟩. ⟨hal-02681223⟩

Alban Lacroix, Véronique Bosc, Murielle Hayert, Paul Menut. Microfluidics elaboration and characterization of whey protein microgels. AERC Annual European Rheology Conference, Cyberspace, Apr 2021, Paris, France. pp.53-54. ⟨hal-03406821⟩

Aurélia Pernin, Véronique Bosc, Paola Soto, Even Le Roux, Marie-Noelle M.-N. Maillard. Lipid oxidation in oil-in-water rmulsions rich in omega-3: Effect of aqueous phase viscosity, Emulsifiers, and antioxidants. 2nd International Symposium on Lipid Oxidation and Antioxidants in Food and Nutrition, Jun 2018, Graz, Australia. pp.13, ⟨10.1002/ejlt.201800462⟩. ⟨hal-02738084⟩

A. Pernin, L. Guillier, V. Bosc, M.N. Maillard, F. Dubois-Brissonnet. Could ferulic acid be an efficient natural antimicrobial against Listeria monocytogenes in model food systems?. 26th International ICFMH Conference – FoodMicro, 2018, Berlin (Germany), Germany. ⟨hal-02736514⟩

Marine Moussier, Pascale Ait-Braham, Jean-Marc Sieffermann, Delphine Huc-Mathis, Camille Michon, et al.. Development of a sensory method for a quick and every day to screen products without any specific training of panelists. 7. European Conference on Sensory and Consumer Research, Sep 2016, Dijon, France. ⟨hal-01646882⟩

Marine Moussier, Jean-Marc Sieffermann, Delphine Huc-Mathis, Camille Michon, Cyril Chaudemanche, et al.. Impact of fat reduction in high-fat yogur t: sensory and instrumental screening. 4. International Conference on Food Oral Processing, Jul 2016, Lausanne, Switzerland. ⟨hal-01646897⟩

Rubi Malevil Sam, Camille Michon, Véronique Bosc. Factors affecting adhesion of food gels on solid surfaces. 26. Kerala Science Congress, Jan 2014, Pookode, India. ⟨hal-02740662⟩

Mn. Maillard, N. Delchier, C. Billaud, V. Bosc, Mj. Vallier, et al.. Do natural antioxidants protect food lipids in gelled emulsions throughout their life-cycle?. 12th Euro Fed Lipid Congress : oils, fats and lipids - from lipidomics to industrial innovation, Sep 2014, Montpellier, France. ⟨hal-01569427⟩

Sam Mavelil, C. Michon, V. Bosc. Factors affecting adhesion of food gels on solid surfaces. 26ème Kerala Science Congress, Jan 2014, Pookode, India. ⟨hal-01566861⟩

Delphine Huc-Mathis, Claire Bedoussac, Aurélie Saglio, Camille Michon, Véronique Bosc. Contribution de la nanotribologie à la caractérisation de yaourt. 26. Journées Internationales Francophones de Tribologie, May 2014, Mulhouse, France. ⟨hal-01648171⟩

Véronique Bosc, Iris Claude, Camille Michon. Emulsion behavior during flow : adhesion and spreading of oil droplet. Formula VII, Jul 2013, Mulhouse, France. ⟨hal-02807486⟩

V. Bosc, I. Claude, C. Michon. Emulsion behavior during flow : adhesion and spreading of oil droplet. Formula VII , Jul 2013, Mulhouse France. ⟨hal-01566494⟩

Véronique Bosc, Rubi Sam, Camille Michon. Adhésion entre des gels de biopolymères et des surfaces solides : effet des propriétés rhéologiques et de surfaces. 47. Colloque du Groupe Français de Rhéologie : Rhéologie, Confinement et Interface, Oct 2012, Pau, France. ⟨hal-01644040⟩

Aurélia Pernin, Véronique Bosc, D. Truong, C. Sous, Marie-Noëlle Maillard, et al.. Are antimicrobial phenolic compounds still efficient to limit Listeria monocytogenes growth in emulsified food systems?. 5. International ISEKI_Food Conference, Jul 2018, Stuttgart, Germany. 2018. ⟨hal-01988651⟩

Aurélia Pernin, Véronique Bosc, Paola Soto, Even Le Roux, Florence Dubois-Brissonnet, et al.. Effect on lipid oxidation and microbial growth of bulk and interfacial composition in rich omega-3 oil-in-water emulsions. 2. International Symposium on Lipid Oxidation and Antioxidants, Jun 2018, Graz, Austria. 2018. ⟨hal-01990158⟩

Aurélia Pernin, Stéphanie Roux, Véronique Bosc, Marie-Noëlle Maillard, Florence Dubois-Brissonnet. Phenolic compounds from agroindustrial by-products could be valued as antimicrobials: influence of their chemical structure on their efficiency to inhibit Listeria monocytogenes growth. 4th ISEKI-food conference, Jul 2016, Vienne, Austria. 2016. ⟨hal-01990165⟩

Alain E Le-Bail, Vanessa Jury, Jean-yves Monteau, Christophe Couëdel, Joëlle Grua-Priol, et al.. Projet ANR SATIN-BAKING (2012-2016). Revêtements non adhérents perfluorés. Bilan et perspectives. 67es Journées Techniques des Industries Céréalières, Nov 2016, Paris, France. ⟨hal-01670991⟩

Cassandre Leverrier, Delphine Huc-Mathis, Giana Almeida Perré, Véronique Bosc, Damien Binois, et al.. Impact of mechanical treatment and particle concentration on fruit suspensions stability. 2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing, Apr 2016, Avignon, France. ⟨hal-03322532⟩

Marie-Noëlle Maillard, Nicolas Delchier, Catherine Billaud, Véronique Bosc, Marie-Jose Vallier, et al.. Do natural antioxidants protect food lipids in gelled emulsions throughout their life cycle?. 12th Euro Fed Lipid Congress – Oils, Fats and Lipids: from Lipidomics to Industrial Innovation, Sep 2014, Montpellier, France. 2014. ⟨hal-01269477⟩