Cécile Le Floch‐Fouéré

Shape, Shell, and Vacuole Formation during the Drying of a Single Concentrated Whey Protein Droplet

Céline Sadek, Hervé Tabuteau, Pierre Schuck et al. · Langmuir · 2013 · 77 citations

Agriculture, Dairy Science, Food Science +15

Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures

Cécile Le Floch‐Fouéré, Stéphane Pezennec, Sylvie Beaufils et al. · Food Hydrocolloids · 2008 · 61 citations

Engineering, Materials Engineering, Materials Science +10

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

Céline Sadek, Ludovic Pauchard, Pierre Schuck et al. · Food Hydrocolloids · 2015 · 59 citations

Agriculture, Food Science, Materials Science +16

Changes in Functional Properties of Milk Protein Powders: Effects of Vacuum Concentration and Drying

Pierre Schuck, Cécile Le Floch‐Fouéré, Romain Jeantet · Drying Technology · 2013 · 51 citations

Agriculture, Dairy Science, Food Science +16

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

Eve-Anne Norwood, Stéphane Pezennec, Jennifer Burgain et al. · Journal of Food Engineering · 2016 · 51 citations

Agriculture, Dairy Science, Food Science +14