Véronique Bosc

Emulsifying properties of food by-products: Valorizing apple pomace and oat bran

Delphine Huc-Mathis, Catherine Journet, N. Fayolle et al. · Colloids and Surfaces A Physicochemical and Engineering Aspects · 2019 · 52 citations · Full text

Food Chemistry, Nutrition, Agricultural Economics +10

Ferulic Acid and Eugenol Have Different Abilities to Maintain Their Inhibitory Activity Against Listeria monocytogenes in Emulsified Systems

Aurélia Pernin, Véronique Bosc, Marie‐Noëlle Maillard et al. · Frontiers in Microbiology · 2019 · 46 citations · Full text

New insights into the study of the destabilization of oil-in-water emulsions with dextran sulfate provided by the use of light scattering methods

Laure Degrand, Camille Michon, Véronique Bosc · Food Hydrocolloids · 2015 · 45 citations

Food Colloid, Liquid-liquid Flow, Microemulsion +9

Evaluation of ready-to-use SMLS and DWS devices to study acid-induced milk gel changes and syneresis

Anne Rohart, Camille Michon, Jérôme Confiac et al. · Dairy Science and Technology · 2016 · 44 citations · Full text

Food Chemistry, Ready-to-use Smls, Food Analysis +7

Design of a multi-scale texture study of yoghurts using rheology, and tribology mimicking the eating process and microstructure characterisation

Delphine Huc, Camille Michon, Claire Bedoussac et al. · International Dairy Journal · 2016 · 39 citations

Engineering, Mechanical Engineering, Food Structure +8