567 results on '"Jeantet, Romain"'
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2. Exploring the formation of surficial whey protein deposits under shear stress by rheofluidic approach
3. Granulation behaviour of high lactose dairy superconcentrates
4. Framework for choosing energy efficient mixing equipment whatever motions it induces: Example of application for planetary and helical ribbon mixers
5. Heat treatment of milk protein concentrates affects enzymatic coagulation properties
6. Effect of calcium on the thermal denaturation of whey proteins and subsequent fouling in a benchtop fouling device: An experimental and numerical approach
7. Mixing intensification with soft-elastic baffle (SEB) in a soft-elastic reactor (SER)
8. Characterization of the superconcentration and granulation steps of a disruptive spray-drying free process for the manufacture of dairy powders
9. Skin layer stratification in drying droplets of dairy colloids
10. Effect of culturing lactic acid bacteria with varying skim milk concentration on bacteria survival during heat treatment
11. The role of circular folds in mixing intensification in the small intestine: A numerical study
12. Effect of casein/whey ratio on the thermal denaturation of whey proteins and subsequent fouling in a plate heat exchanger
13. Improving the drying of Propionibacterium freudenreichii starter cultures
14. Enhanced thermal stability of lactic acid bacteria during spray drying by intracellular accumulation of calcium
15. Computationally inexpensive simulation of agglomeration in spray drying while preserving structure related information using CFD
16. How motility can enhance mass transfer and absorption in the duodenum: Taking the structure of the villi into account
17. The impact of self-sustained oscillations on particle residence time in a commercial scale spray dryer
18. Flow process and heating conditions modulate the characteristics of whey protein aggregates.
19. Thermotolerance, Survival, and Stability of Lactic Acid Bacteria After Spray Drying as Affected by the Increase of Growth Temperature
20. Comparing economic and environmental performance of three industrial cheesemaking processes through a predictive analysis
21. Intracellular osmoprotectant concentrations determine Propionibacterium freudenreichii survival during drying
22. The multi-objective data-driven approach: A route to drive performance optimization in the food industry
23. Benefits and drawbacks of osmotic adjustment in Propionibacterium freudenreichii
24. Propionic fermentation by the probiotic Propionibacterium freudenreichii to functionalize whey
25. Homogenization of liquids inside a new soft elastic reactor: Revealing mixing behavior through dimensional analysis
26. Influence of the drying step in the steam-jet granulation process of dairy powders
27. Innovations and prospects
28. Drying in the Dairy Industry
29. Technology, modeling and control of the processing steps
30. Drying-induced mechanisms of skin formation in mixtures of high protein dairy powders
31. Mixing in a soft-elastic reactor (SER) characterized using an RGB based image analysis method
32. Dissolution of bovine serum albumin hydrogels in alkali
33. Unravelling the Influence of Composition and Heat Treatment on Key Characteristics of Dairy Protein Powders Using a Multifactorial Approach
34. Influence of storage conditions on the functional properties of micellar casein powder
35. Microstructure evolution of micellar casein powder upon ageing: Consequences on rehydration dynamics
36. Double use of concentrated sweet whey for growth and spray drying of probiotics: Towards maximal viability in pilot scale spray dryer
37. Crucial role of remaining lactose in whey protein isolate powders during storage
38. Changes in Whey Protein Powders During Storage
39. List of Contributors
40. Towards more biomimetic and sustainable infant formula: challenges and future opportunities
41. Double use of highly concentrated sweet whey to improve the biomass production and viability of spray-dried probiotic bacteria
42. Concentration of dairy products using a thin film spinning cone evaporator
43. Flow regime assessment in falling film evaporators using residence time distribution functions
44. Mechanical properties of milk protein skin layers after drying: Understanding the mechanisms of particle formation from whey protein isolate and native phosphocaseinate
45. A dimensional analysis approach for modelling the size of droplets formed by bi-fluid atomisation
46. Cleaning beyond whey protein gels: Egg white
47. Impact des schémas technologiques de fabrication et de formulation sur les protéines et les propriétés fonctionnelles des poudres protéiques laitières
48. Drying colloidal systems: Laboratory models for a wide range of applications
49. Role of Whey Components in the Kinetics and Thermodynamics of β-Lactoglobulin Unfolding and Aggregation
50. Heat-Induced Aggregation Properties of Whey Proteins as Affected by Storage Conditions of Whey Protein Isolate Powders
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