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V

Valérie Lechevalier-Datin

Institut Agro

H指数:27

被引数:1,738

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Nutritional quality of proteins from two beef co-products as determined in the growing pig

BRITISH JOURNAL OF NUTRITION

IF3

2024-11-070

OA

Plant and animal protein mixed systems as wall material for microencapsulation of Ma nuka essential Oil: Characterization and in vitro release kinetics

植物和动物蛋白混合系统作为微囊化Ma nuka精油的壁材: 表征和体外释放动力学

FOOD RESEARCH INTERNATIONAL

IF8

2024-07-010

OAAI

Innovative beef protein co-products to substitute gelatine as gelling agents, and sodium caseinate as emulsifiers: Determination of optimal conditions using the response surface methodology (RSM)

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-04-011

OAAI

Beef protein ingredients from fat rendering process are promising functional ingredients

IF9.8

2024-02-012

OA

Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2022-09-0126

OAAI

Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2022-06-0151

OA

Protein Transport upon Advection at the Air/Water Interface: When Charge Matters

IF3.9

2021-10-126

OA

Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-02-0144

OAAI

Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties

FOOD HYDROCOLLOIDS

IF12.4

2020-04-0112

OAAI

Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel properties

IF9.8

2019-05-0128

PREAI

Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams

JOURNAL OF COLLOID AND INTERFACE SCIENCE

IF9.7

2019-04-0117

OAAI

Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY

IF0

2019-03-2537

OA

How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach

JOURNAL OF FOOD ENGINEERING

IF5.8

2019-02-017

OAAI

Proteins for the future: A soft matter approach to link basic knowledge and innovative applications

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2018-04-019

OAAI

Dairy curd coagulated by a plant extract of Calotropis procera: Role of fat structure on the chemical and textural characteristics

FOOD RESEARCH INTERNATIONAL

IF8

2018-03-013

PREAI

Antimicrobial activity of lysozyme isoforms: Key molecular features

IF3.2

2017-09-2510

OAAI

Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties

JOURNAL OF FOOD ENGINEERING

IF5.8

2017-02-0152

OAAI

Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties

干热处理对蛋清粉功能、营养及致敏性的影响

JOURNAL OF FOOD ENGINEERING

IF5.8

2017-02-0148

PREAI

The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion

IF9.8

2017-01-0150

OAAI

Effects of dry heating on the progression of in vitro digestion of egg white proteins: contribution of multifactorial data analysis

FOOD & FUNCTION

IF5.4

2015-01-0112

PREAI