Veronique BOSC

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Identifiants chercheurs

veronique-bosc
0000-0002-8294-0738

Présentation

Publications

	Signal analysis to study the impact of tongue roughness on oral friction mechanisms with a custom-built tribometer Miodrag Glumac , Véronique Bosc , Paul Menut , Marco Ramaioli , Frederic Restagno Biotribology, 2023, 35-36, pp.100257. ⟨10.1016/j.biotri.2023.100257⟩ Article dans une revue hal-04213997v1
	Batch versus microfluidic emulsification processes to produce whey protein microgel beads from thermal or acidic gelation Alban Lacroix , Murielle Hayert , Véronique Bosc , Paul Menut Journal of Food Engineering, 2022, 312, pp.110738. ⟨10.1016/j.jfoodeng.2021.110738⟩ Article dans une revue hal-03707807v1
	How to Select a Representative Product Set From Market Inventory?” A Multicriteria Approach as a Base for Future Reformulation of Cookies Carole Liechti , Julien Delarue , Isabelle Souchon , Véronique Bosc , Anne Saint-Eve Frontiers in Nutrition, 2022, 8, ⟨10.3389/fnut.2021.749596⟩ Article dans une revue hal-03551056v1
	Analyzing the microstructure of a fresh sorbet with X-ray micro-computed tomography: Sampling, acquisition, and image processing Véronique Masselot , Véronique Bosc , Hayat Benkhelifa Journal of Food Engineering, 2021, 292, pp.110347. ⟨10.1016/j.jfoodeng.2020.110347⟩ Article dans une revue hal-03337907v1
	Influence of stabilizers on the microstructure of fresh sorbets: X-ray micro-computed tomography, cryo-SEM, and Focused Beam Reflectance Measurement analyses Véronique Masselot , Véronique Bosc , Hayat H. Benkhelifa Journal of Food Engineering, 2021, 300, pp.110522. ⟨10.1016/j.jfoodeng.2021.110522⟩ Article dans une revue hal-03265275v1
	Rheological properties of stabilizers at low temperatures in concentrated sucrose solutions Véronique Masselot , Hayat H. Benkhelifa , Gérard Cuvelier , Véronique Bosc Food Hydrocolloids, 2020, 103, pp.105691. ⟨10.1016/j.foodhyd.2020.105691⟩ Article dans une revue hal-03177529v1
	Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships Delphine Huc-Mathis , A. Guilbaud , N. Fayolle , V. Bosc , David Blumenthal Journal of Food Engineering, 2020, 287, pp.110115. ⟨10.1016/j.jfoodeng.2020.110115⟩ Article dans une revue hal-02921437v1
	Combined effects of ionic strength and enzymatic pre-treatment in thermal gelation of peanut proteins extracts Benoît Basse , Véronique Bosc , Jean-Marc Saiter , Monique Chan-Huot , Jean-Pierre Dupas Food Research International, 2020, 137, pp.109362. ⟨10.1016/j.foodres.2020.109362⟩ Article dans une revue hal-02952722v1
	Emulsifying properties of food by-products: Valorizing apple pomace and oat bran D. Huc-Mathis , C. Journet , N. Fayolle , V. Bosc Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2019, 568, pp.84-91. ⟨10.1016/j.colsurfa.2019.02.001⟩ Article dans une revue hal-03265279v1
	Ferulic acid and eugenol have different abilities to maintain their inhibitory activity against Listeria monocytogenes in emulsified systems Aurélia Pernin , Véronique Bosc , Marie-Noelle M.-N. Maillard , Florence Dubois-Brissonnet Frontiers in Microbiology, 2019, 10, pp.1-10. ⟨10.3389/fmicb.2019.00137⟩ Article dans une revue hal-02619839v1
	Rational design of a versatile lab-scale stirred milk gel using a reverse engineering logic based on microstructure and textural properties Marine Moussier , Delphine Huc-Mathis , Camille Michon , Véronique Bosc Journal of Food Engineering, 2019, 249, pp.1-8. ⟨10.1016/j.jfoodeng.2018.12.018⟩ Article dans une revue hal-02623085v1
	What do stirred yogurt microgels look like? Comparison of laser diffraction, 2D dynamic image analysis and 3D reconstruction Marine Moussier , Valérie Guenard-Lampron , Kevin Lachin , Gabrielle Moulin , Sylvie L. Turgeon Food Structure, 2019, 20, ⟨10.1016/j.foostr.2019.100107⟩ Article dans une revue hal-02620143v1
	Adhesion of bread dough to solid surfaces under controlled heating: balance between the rheological and interfacial properties of dough Lucie Huault , Manon Vesinet , Maurice Brogly , Pierre P. Giampaoli , Sophie Bistac Journal of Food Science, 2019, 84 (3), pp.499-506. ⟨10.1111/1750-3841.14462⟩ Article dans une revue hal-02622212v1
	Impact of sol-gel transition on the ultrasonic properties of complex model foods: Application to agar/gelatin gels and emulsion filled gels Mathieu Mantelet , Maud Panouille , François Boue , Véronique Bosc , Frédéric Restagno Food Hydrocolloids, 2019, 87, pp.506-518. ⟨10.1016/j.foodhyd.2018.08.021⟩ Article dans une revue hal-02299004v1
	Multi-scale understanding of the effects of the solvent and process on whey protein emulsifying properties: Application to dairy emulsion Marine Moussier , Véronique Bosc , Camille Michon , Violaine Pistre , Cyril Chaudemanche Food Hydrocolloids, 2019, 87, pp.869-879. ⟨10.1016/j.foodhyd.2018.08.052⟩ Article dans une revue hal-02619971v1
	Tailoring cream by modifying the composition of the fat and interfacial proteins to modulate stirred milk gel texture Marine Moussier , Delphine Huc-Mathis , Camille Michon , Cyril Chaudemanche , Véronique Bosc International Dairy Journal, 2019, 96, pp.102-113. ⟨10.1016/j.idairyj.2019.04.007⟩ Article dans une revue hal-02620126v1
	Phenolic compounds can delay the oxidation of polyunsaturated fatty acids and the growth of Listeria monocytogenes: structure‐activity relationships Aurélia Pernin , Florence Dubois-Brissonnet , Stéphanie Roux , Marine Masson , Véronique Bosc Journal of the Science of Food and Agriculture, 2018, 98 (14), pp.5401-5408. ⟨10.1002/jsfa.9082⟩ Article dans une revue hal-01819032v1
	New insights into the study of the destabilization of oil-in-water emulsions with dextran sulfate provided by the use of light scattering methods Laure Bertrand , Camille Michon , Véronique Bosc Food Hydrocolloids, 2016, 52, pp.848-856. ⟨10.1016/j.foodhyd.2015.08.021⟩ Article dans une revue hal-01269462v1
	Evaluation of ready-to-use SMLS and DWS devices to study acid-induced milk gel changes and syneresis Anne Rohart , Camille Michon , Jérôme Confiac , Véronique Bosc Dairy Science & Technology, 2016, 96 (4), pp.459-475. ⟨10.1007/s13594-016-0281-6⟩ Article dans une revue hal-01532425v1
	Design of a multi-scale texture study of yoghurts using rheology, and tribology mimicking the eating process and microstructure characterisation Delphine Huc-Mathis , Camille Michon , Claire Bedoussac , Véronique Bosc International Dairy Journal, 2016, 61, pp.126-134. ⟨10.1016/j.idairyj.2016.05.003⟩ Article dans une revue hal-01532600v1
	Furan quantification in bread crust: development of a simple and sensitive method using headspace-trap GC-MS Lucie Huault , Nicolas Descharles , Barbara Rega , Sophie Bistac , Véronique Bosc Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment, 2016, 33 (2), pp.236-243. ⟨10.1080/19440049.2015.1130865⟩ Article dans une revue hal-01532685v1
	Adhesion to solid surfaces of gels of iota–carrageenan alone or in mixture with casein Véronique Bosc , Ilaria Ferrari , Camille Michon Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2008, 331 (1-2), pp.2-7. ⟨10.1016/j.colsurfa.2008.05.037⟩ Article dans une revue hal-01630633v1
	Tailoring fatty food simulants made from solvent mixtures (1): comparison of methanol, ethanol and isopropanol behaviour with polystyrene A.M. Riquet , Véronique Bosc , Alexandre Feigenbaum Food additives and contaminants, 2001, 18 (2), pp.165-176. ⟨10.1080/02652030010008797⟩ Article dans une revue hal-02681223v1

	Microfluidics elaboration and characterization of whey protein microgels Alban Lacroix , Véronique Bosc , Murielle Hayert , Paul Menut AERC Annual European Rheology Conference, Cyberspace, Apr 2021, Paris, France. pp.53-54 Communication dans un congrès hal-03406821v1
	Lipid oxidation in oil-in-water rmulsions rich in omega-3: Effect of aqueous phase viscosity, Emulsifiers, and antioxidants Aurélia Pernin , Véronique Bosc , Paola Soto , Even Le Roux , Marie-Noelle M.-N. Maillard 2nd International Symposium on Lipid Oxidation and Antioxidants in Food and Nutrition, Jun 2018, Graz, Australia. pp.13, ⟨10.1002/ejlt.201800462⟩ Communication dans un congrès hal-02738084v1
	Effect on lipid oxidation and microbial growth of bulk and interfacial composition in rich omega-3 oil-in-water emulsions Aurélia Pernin , Véronique Bosc , Paola Soto , Even Le Roux , Florence Dubois-Brissonnet 2. International Symposium on Lipid Oxidation and Antioxidants, Jun 2018, Graz, Austria Communication dans un congrès hal-01990158v1
	Impact of fat reduction in high-fat yogur t: sensory and instrumental screening Marine Moussier , Jean-Marc Sieffermann , Delphine Huc-Mathis , Camille Michon , Cyril Chaudemanche 4. International Conference on Food Oral Processing, Jul 2016, Lausanne, Switzerland Communication dans un congrès hal-01646897v1
	Development of a sensory method for a quick and every day to screen products without any specific training of panelists Marine Moussier , Pascale Ait-Braham , Jean-Marc Sieffermann , Delphine Huc-Mathis , Camille Michon 7. European Conference on Sensory and Consumer Research, Sep 2016, Dijon, France Communication dans un congrès hal-01646882v1
	Phenolic compounds from agroindustrial by-products could be valued as antimicrobials: influence of their chemical structure on their efficiency to inhibit Listeria monocytogenes growth Aurélia Pernin , Stéphanie Roux , Véronique Bosc , Marie-Noëlle Maillard , Florence Dubois-Brissonnet 4th ISEKI-food conference, ISEKI Food Association.; Universität für Bodenkultur Wien [Vienne, Autriche] (BOKU). AUT., Jul 2016, Vienne, Austria Communication dans un congrès hal-01990165v1
	Do natural antioxidants protect food lipids in gelled emulsions throughout their life-cycle? Mn. Maillard , N. Delchier , C. Billaud , V. Bosc , Mj. Vallier 12th Euro Fed Lipid Congress : oils, fats and lipids - from lipidomics to industrial innovation, Sep 2014, Montpellier, France Communication dans un congrès hal-01569427v1
	Contribution de la nanotribologie à la caractérisation de yaourt Delphine Huc-Mathis , Claire Bedoussac , Aurélie Saglio , Camille Michon , Véronique Bosc 26. Journées Internationales Francophones de Tribologie, May 2014, Mulhouse, France Communication dans un congrès hal-01648171v1
	Factors affecting adhesion of food gels on solid surfaces Sam Mavelil , C. Michon , V. Bosc 26ème Kerala Science Congress, Jan 2014, Pookode, India Communication dans un congrès hal-01566861v1
	Factors affecting adhesion of food gels on solid surfaces Rubi Malevil Sam , Camille Michon , Véronique Bosc 26. Kerala Science Congress, Jan 2014, Pookode, India Communication dans un congrès hal-02740662v1
	Emulsion behavior during flow : adhesion and spreading of oil droplet V. Bosc , I. Claude , C. Michon Formula VII , Jul 2013, Mulhouse France Communication dans un congrès hal-01566494v1
	Emulsion behavior during flow : adhesion and spreading of oil droplet Véronique Bosc , Iris Claude , Camille Michon Formula VII, Jul 2013, Mulhouse, France Communication dans un congrès hal-02807486v1
	Adhésion entre des gels de biopolymères et des surfaces solides : effet des propriétés rhéologiques et de surfaces Véronique Bosc , Rubi Sam , Camille Michon 47. Colloque du Groupe Français de Rhéologie : Rhéologie, Confinement et Interface, Oct 2012, Pau, France Communication dans un congrès hal-01644040v1

	Could ferulic acid be an efficient natural antimicrobial against Listeria monocytogenes in model food systems? A. Pernin , Laurent Guillier , V. Bosc , M.N. Maillard , F. Dubois-Brissonnet 26th International ICFMH Conference – FoodMicro, 2018, Berlin (Germany), Germany. 2018 Poster de conférence hal-02736514v1
	Are antimicrobial phenolic compounds still efficient to limit Listeria monocytogenes growth in emulsified food systems? Aurélia Pernin , Véronique Bosc , D. Truong , C. Sous , Marie-Noëlle Maillard 5. International ISEKI_Food Conference, Jul 2018, Stuttgart, Germany. , 2018 Poster de conférence hal-01988651v1
	Impact of mechanical treatment and particle concentration on fruit suspensions stability Cassandre Leverrier , Delphine Huc-Mathis , Giana Almeida Perré , Véronique Bosc , Damien Binois 2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing, Apr 2016, Avignon, France. Poster de conférence hal-03322532v1
	Projet ANR SATIN-BAKING (2012-2016). Revêtements non adhérents perfluorés. Bilan et perspectives Alain E Le-Bail , Vanessa Jury , Jean-Yves Monteau , Christophe Couëdel , Joëlle Grua-Priol 67es Journées Techniques des Industries Céréalières, Nov 2016, Paris, France Poster de conférence hal-01670991v1
	Do natural antioxidants protect food lipids in gelled emulsions throughout their life cycle? Marie-Noëlle Maillard , Nicolas Delchier , Catherine Billaud , Véronique Bosc , Marie-Jose Vallier 12th Euro Fed Lipid Congress – Oils, Fats and Lipids: from Lipidomics to Industrial Innovation, Sep 2014, Montpellier, France. 2014 Poster de conférence hal-01269477v1

	Caractérisation des produits et fonctionnalités Véronique Bosc , Giana Almeida , Gérard Cuvelier Ingénierie de la Structure des Produits Alimentaires, Hermes Science, Editions Lavoisier, 2019 Chapitre d'ouvrage hal-04517324v1

Veronique BOSC

Présentation

Publications

Signal analysis to study the impact of tongue roughness on oral friction mechanisms with a custom-built tribometer

Batch versus microfluidic emulsification processes to produce whey protein microgel beads from thermal or acidic gelation

How to Select a Representative Product Set From Market Inventory?” A Multicriteria Approach as a Base for Future Reformulation of Cookies

Analyzing the microstructure of a fresh sorbet with X-ray micro-computed tomography: Sampling, acquisition, and image processing

Influence of stabilizers on the microstructure of fresh sorbets: X-ray micro-computed tomography, cryo-SEM, and Focused Beam Reflectance Measurement analyses

Rheological properties of stabilizers at low temperatures in concentrated sucrose solutions

Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships

Combined effects of ionic strength and enzymatic pre-treatment in thermal gelation of peanut proteins extracts

Emulsifying properties of food by-products: Valorizing apple pomace and oat bran

Ferulic acid and eugenol have different abilities to maintain their inhibitory activity against Listeria monocytogenes in emulsified systems

Rational design of a versatile lab-scale stirred milk gel using a reverse engineering logic based on microstructure and textural properties

What do stirred yogurt microgels look like? Comparison of laser diffraction, 2D dynamic image analysis and 3D reconstruction

Adhesion of bread dough to solid surfaces under controlled heating: balance between the rheological and interfacial properties of dough

Impact of sol-gel transition on the ultrasonic properties of complex model foods: Application to agar/gelatin gels and emulsion filled gels

Multi-scale understanding of the effects of the solvent and process on whey protein emulsifying properties: Application to dairy emulsion

Tailoring cream by modifying the composition of the fat and interfacial proteins to modulate stirred milk gel texture

Phenolic compounds can delay the oxidation of polyunsaturated fatty acids and the growth of Listeria monocytogenes: structure‐activity relationships

New insights into the study of the destabilization of oil-in-water emulsions with dextran sulfate provided by the use of light scattering methods

Evaluation of ready-to-use SMLS and DWS devices to study acid-induced milk gel changes and syneresis

Design of a multi-scale texture study of yoghurts using rheology, and tribology mimicking the eating process and microstructure characterisation

Furan quantification in bread crust: development of a simple and sensitive method using headspace-trap GC-MS

Adhesion to solid surfaces of gels of iota–carrageenan alone or in mixture with casein

Tailoring fatty food simulants made from solvent mixtures (1): comparison of methanol, ethanol and isopropanol behaviour with polystyrene

Microfluidics elaboration and characterization of whey protein microgels

Lipid oxidation in oil-in-water rmulsions rich in omega-3: Effect of aqueous phase viscosity, Emulsifiers, and antioxidants

Effect on lipid oxidation and microbial growth of bulk and interfacial composition in rich omega-3 oil-in-water emulsions

Impact of fat reduction in high-fat yogur t: sensory and instrumental screening

Development of a sensory method for a quick and every day to screen products without any specific training of panelists

Phenolic compounds from agroindustrial by-products could be valued as antimicrobials: influence of their chemical structure on their efficiency to inhibit Listeria monocytogenes growth

Do natural antioxidants protect food lipids in gelled emulsions throughout their life-cycle?

Contribution de la nanotribologie à la caractérisation de yaourt

Factors affecting adhesion of food gels on solid surfaces

Factors affecting adhesion of food gels on solid surfaces

Emulsion behavior during flow : adhesion and spreading of oil droplet

Emulsion behavior during flow : adhesion and spreading of oil droplet

Adhésion entre des gels de biopolymères et des surfaces solides : effet des propriétés rhéologiques et de surfaces

Could ferulic acid be an efficient natural antimicrobial against Listeria monocytogenes in model food systems?

Are antimicrobial phenolic compounds still efficient to limit Listeria monocytogenes growth in emulsified food systems?

Impact of mechanical treatment and particle concentration on fruit suspensions stability

Projet ANR SATIN-BAKING (2012-2016). Revêtements non adhérents perfluorés. Bilan et perspectives

Do natural antioxidants protect food lipids in gelled emulsions throughout their life cycle?

Caractérisation des produits et fonctionnalités