未登录

C

Cécile Le Floch-Fouéré

Institut Agro

H指数:20

被引数:1,060

个人简介

暂无内容

教育背景

暂无内容

工作经历

暂无内容

荣誉奖项

暂无内容

Effects of transglutaminase and soluble fibers on the properties of hydrolyzed milk powders

转谷氨酰胺酶和可溶性纤维对水解乳粉性质的影响

International Dairy Journal

IF3.4

2026-09-290

OAAI

Mechanical instabilities in drying protein droplets under substrate-free conditions

无基底条件下干燥蛋白质液滴中的机械不稳定性

IF2.8

2026-02-270

OA

Crack patterns induced by auto-stratification in drying sessile droplets of dairy proteins

由自动分层层化引起的干燥乳蛋白 sessile droplets 中裂纹图案

COLLOIDS AND SURFACES B-BIOINTERFACES

IF5.6

2025-06-100

OA

Towards more biomimetic and sustainable infant formula: challenges and future opportunities

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2023-07-015

OAAI

Deciphering the segregation of proteins in high-protein dairy powders after spray-drying

JOURNAL OF DAIRY SCIENCE

IF4.4

2023-02-013

OAAI

Heat treatment of milk protein concentrates affects enzymatic coagulation properties

FOOD RESEARCH INTERNATIONAL

IF8

2022-12-014

OAAI

Characterization of the superconcentration and granulation steps of a disruptive spray-drying free process for the manufacture of dairy powders

用于制造乳粉的无破坏性喷雾干燥工艺的超浓缩和制粒步骤的表征

JOURNAL OF FOOD ENGINEERING

IF5.8

2022-03-014

OAAI

Determination of limiting factors in a novel superconcentration-granulation based dairy powder manufacturing process

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2021-12-013

OAAI

Comparison of experimental setups for the production of milk concentrates and subsequent characterization

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-11-015

OAAI

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

IF3.9

2021-10-126

OA

Flow process and heating conditions modulate the characteristics of whey protein aggregates

JOURNAL OF FOOD ENGINEERING

IF5.8

2020-01-0110

OAAI

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

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

Influence of the drying step in the steam-jet granulation process of dairy powders

干燥步骤对乳粉蒸汽喷射造粒过程的影响

JOURNAL OF FOOD ENGINEERING

IF5.8

2018-12-015

OAAI

Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: consequences on solubility

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2017-12-0523

PREAI

Crucial role of remaining lactose in whey protein isolate powders during storage

JOURNAL OF FOOD ENGINEERING

IF5.8

2017-02-0142

PREAI

Structural markers of the evolution of whey protein isolate powder during aging and effects on foaming properties

JOURNAL OF DAIRY SCIENCE

IF4.4

2016-07-0127

OAAI

Heat-Induced Aggregation Properties of Whey Proteins as Affected by Storage Conditions of Whey Protein Isolate Powders

受乳清分离蛋白粉储存条件的影响，乳清蛋白的热诱导聚集特性

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2016-02-0434

PREAI

Buckling and collapse during drying of a single aqueous dispersion of casein micelle droplet

FOOD HYDROCOLLOIDS

IF12.4

2016-01-0139

PREAI

Mechanical properties of milk protein skin layers after drying: Understanding the mechanisms of particle formation from whey protein isolate and native phosphocaseinate

FOOD HYDROCOLLOIDS

IF12.4

2015-06-0153

PREAI