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 · 76 citations

Food Colloid, Colloidal Material, Engineering +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

Polymer Chemistry, Engineering, Polymer Solution +7

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 · 57 citations

Particle Formation, Native Phosphocaseinate, Whey Protein Isolate +6

To What Extent Do Whey and Casein Micelle Proteins Influence the Morphology and Properties of the Resulting Powder?

Céline Sadek, Huashan Li, Pierre Schuck et al. · Drying Technology · 2014 · 49 citations

Food Chemistry, Food Colloid, Drying Kinetics +14

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 · 49 citations

Vacuum Concentration, Functional Properties, Biochemistry +14