Romain Jeantet - Concepedia

Author

Romain Jeantet

Also Known As

Chacon, R., E. Onillon, Jeantet, R, Jeantet, Romain, LANOTTE, L. (Luca), Mejean, Serge, R JEANTET, R Jeantet, R. Jeantet, Romain Jeantet

413

Publications

5.5K

Citations

H-Index

117

Concepts

All Affiliations

Institut Agro Rennes-Angers Laboratoire Science & technologie du Lait & de l'œuf Centre National de la Recherche Scientifique Soochow University Unité Matériaux et Transformations

About

Romain Jeantet is an author at Institut Agro Rennes-Angers specializing in food engineering, health sciences, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	26	39	1.8K
2	Engineering	21	30	1.2K
3	Medicine	17	19	911
4	Business	1	1	11
5	Education	1	1	50

Romain Jeantet

100

Publications

Citations

H-Index

Page 1

	Year	Citations
How surface composition of high milk proteins powders is influenced by spray-drying temperature Claire Gaïani, Marion Morand, Christian Sanchez, Colloids and Surfaces B Biointerfaces Surface CompositionSpray-drying TemperatureFood TechnologyProtein EngineeringFood Engineering	2009	136
Recent advances in spray drying relevant to the dairy industry: A comprehensive critical review Pierre Schuck, Romain Jeantet, Bhesh Bhandari, Drying Technology EngineeringAgricultural EconomicsPrecision DairySoft MatterDairy Industry	2016	130
High Intensity Pulsed Electric Fields Applied to Egg White: Effect on Salmonella Enteritidis Inactivation and Protein Denaturation Romain Jeantet, Florence Baron, Françoise Nau, Journal of Food Protection High IntensityHealth SciencesPathogen DetectionSalmonella Enteritidis InactivationFood Microbiology	1999	117
Analytical Methods for Food and Dairy Powders Pierre Schuck, Anne Dolivet, Romain Jeantet NutritionEngineeringDehydration Process DesignFood AnalysisFood Chemistry	2012	103
Egg white drying: Influence of industrial processing steps on protein structure and functionalities Valérie Lechevalier-Datin, Romain Jeantet, Abdellah Arhaliass, Journal of Food Engineering EngineeringBiochemistryProtein FoldingNatural SciencesFood Structure	2007	102
Continuous raw skim milk processing by pulsed electric field at non-lethal temperature: effect on microbial inactivation and functional properties Juliane Floury, Noël Grosset, Nadine Leconte, Le Lait	2005	90
Water activity and glass transition in dairy ingredients Pierre Schuck, E. R. Blanchard, Anne Dolivet, Le Lait	2005	89
Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins Muhammad Gulzar, Romain Jeantet, Pierre Schuck, Food Chemistry Dry Heat-induced Denaturation/aggregationBiochemistryProtein FoldingWhey ProteinsFood Engineering	2011	85
Shape, Shell, and Vacuole Formation during the Drying of a Single Concentrated Whey Protein Droplet Céline Sadek, Hervé Tabuteau, Pierre Schuck, Langmuir Food ColloidColloidal MaterialEngineeringVacuole FormationProtein Folding	2013	76
Double use of highly concentrated sweet whey to improve the biomass production and viability of spray-dried probiotic bacteria Song Huang, Chantal Cauty, Anne Dolivet, Journal of Functional Foods ProbioticBiomanufacturingHealth SciencesDouble UseBiotechnology	2016	74

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