Follow
Cécile Le Floch-Fouéré
Cécile Le Floch-Fouéré
L'institut Agro - Agrocampus Ouest UMR1253, Institut Agro, INRAE, STLO
Verified email at agrocampus-ouest.fr
Title
Cited by
Cited by
Year
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
1132015
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
812013
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
672015
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
632009
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
612013
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
572014
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
522018
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
512016
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
452017
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
402019
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
372016
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
292010
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
272018
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
272016
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
272015
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
242019
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
242010
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
232018
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
222013
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
192021
The system can't perform the operation now. Try again later.
Articles 1–20