Drying of a single droplet to investigate process–structure–function relationships: a review C Sadek, P Schuck, Y Fallourd, N Pradeau, C Le Floch-Fouere, R Jeantet Dairy Science & Technology 95 (6), 771-794, 2015 | 113 | 2015 |
Shape, shell, and vacuole formation during the drying of a single concentrated whey protein droplet C Sadek, H Tabuteau, P Schuck, Y Fallourd, N Pradeau, ... Langmuir 29 (50), 15606-15613, 2013 | 81 | 2013 |
Mechanical properties of milk protein skin layers after drying: Understanding the mechanisms of particle formation from whey protein isolate and native phosphocaseinate C Sadek, L Pauchard, P Schuck, Y Fallourd, N Pradeau, ... Food Hydrocolloids 48, 8-16, 2015 | 67 | 2015 |
Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures C Le Floch-Fouéré, S Pezennec, V Lechevalier, S Beaufils, B Desbat, ... Food Hydrocolloids 23 (2), 352-365, 2009 | 63 | 2009 |
Changes in functional properties of milk protein powders: effects of vacuum concentration and drying P Schuck, C le Floch-Fouere, R Jeantet Drying Technology 31 (13-14), 1578-1591, 2013 | 61 | 2013 |
To what extent do whey and casein micelle proteins influence the morphology and properties of the resulting powder? C Sadek, H Li, P Schuck, Y Fallourd, N Pradeau, C Le Floch-Fouéré, ... Drying Technology 32 (13), 1540-1551, 2014 | 57 | 2014 |
Drying colloidal systems: Laboratory models for a wide range of applications P Bacchin, D Brutin, A Davaille, E Di Giuseppe, XD Chen, I Gergianakis, ... The European Physical Journal E 41, 1-34, 2018 | 52 | 2018 |
Buckling and collapse during drying of a single aqueous dispersion of casein micelle droplet C Sadek, P Schuck, Y Fallourd, N Pradeau, R Jeantet, C Le Floch-Fouere Food Hydrocolloids 52, 161-166, 2016 | 51 | 2016 |
Crucial role of remaining lactose in whey protein isolate powders during storage EA Norwood, S Pezennec, J Burgain, V Briard-Bion, P Schuck, ... Journal of Food Engineering 195, 206-216, 2017 | 45 | 2017 |
Soft-matter approaches for controlling food protein interactions and assembly A Boire, D Renard, A Bouchoux, S Pezennec, T Croguennec, ... Annual review of food science and technology 10, 521-539, 2019 | 41 | 2019 |
Heat-induced aggregation properties of whey proteins as affected by storage conditions of whey protein isolate powders EA Norwood, M Chevallier, C Le Floch-Fouéré, P Schuck, R Jeantet, ... Food and Bioprocess Technology 9, 993-1001, 2016 | 37 | 2016 |
Sequential adsorption of egg-white proteins at the air–water interface suggests a stratified organization of the interfacial film C Le Floch-Fouéré, S Beaufils, V Lechevalier, F Nau, M Pézolet, ... Food Hydrocolloids 24 (4), 275-284, 2010 | 30 | 2010 |
Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: consequences on solubility S Nasser, A Hédoux, A Giuliani, C Le Floch‐Fouéré, V Santé‐Lhoutellier, ... Journal of the Science of Food and Agriculture 98 (6), 2243-2250, 2018 | 27 | 2018 |
Structural markers of the evolution of whey protein isolate powder during aging and effects on foaming properties EA Norwood, C Le Floch-Fouéré, V Briard-Bion, P Schuck, T Croguennec, ... Journal of Dairy Science 99 (7), 5265-5272, 2016 | 27 | 2016 |
A dimensional analysis approach for modelling the size of droplets formed by bi-fluid atomisation J Petit, S Méjean, P Accart, L Galet, P Schuck, C Le Floch-Fouéré, ... Journal of Food Engineering 149, 237-247, 2015 | 27 | 2015 |
Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams A Audebert, A Saint-Jalmes, S Beaufils, V Lechevalier, C Le Floch-Fouéré, ... Journal of colloid and interface science 542, 222-232, 2019 | 25 | 2019 |
Fat supramolecular structure in fat-filled dairy powders: A tool to adjust spray-drying temperatures ML Vignolles, C Lopez, C Le Floch-Fouéré, JJ Ehrhardt, S Méjean, ... Dairy science & technology 90 (2-3), 287-300, 2010 | 24 | 2010 |
Drying-induced mechanisms of skin formation in mixtures of high protein dairy powders L Lanotte, F Boissel, P Schuck, R Jeantet, C Le Floch-Fouéré Colloids and Surfaces A: Physicochemical and Engineering Aspects 553, 20-27, 2018 | 23 | 2018 |
Effects of the addition of various minerals, proteins and salts of organic acids on the principal steps of α-lactose monohydrate crystallisation G Gernigon, F Baillon, F Espitalier, C Le Floch-Fouéré, P Schuck, ... International Dairy Journal 30 (2), 88-95, 2013 | 22 | 2013 |
Skin layer stratification in drying droplets of dairy colloids M Yu, C Le Floch-Fouéré, L Pauchard, F Boissel, N Fu, XD Chen, ... Colloids and Surfaces A: Physicochemical and Engineering Aspects 620, 126560, 2021 | 19 | 2021 |