Clémence Bernard

Enhancement of emulsifying properties of whey proteins by controlling spray-drying parameters

Clémence Bernard, Stéphanie Regnault, Solie Gendreau et al. · Food Hydrocolloids · 2010 · 66 citations

Biomanufacturing, Spray-drying Parameters, Whey Proteins +7

Production, nutritional and biological value of bambara groundnut (Vigna subterranea) milk and yoghurt

Majesté Mbiada Pahane, Léopold Ngoune Tatsadjieu, Clémence Bernard et al. · Journal of Food Measurement & Characterization · 2017 · 35 citations

Bambara Groundnut, Nutrition, Food Composition +8

Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean (Mucuna pruriens L.) flours

Dimitry Yannick Mang, Armand B. Abdou, Nicolas Yanou Njintang et al. · Journal of Food Measurement & Characterization · 2015 · 27 citations

Food Chemistry, Mucuna Bean, Food Physic +5

Dehulling reduces toxicity and improves in vivo biological value of proteins in vegetal milk derived from two mucuna (Mucuna pruriens L.) seeds varieties

Mang Yannick Dimitry, Yanou Nicolas Njintang, Bouba Armand Abdou et al. · Journal of Food Science and Technology · 2016 · 25 citations · Full text

Nutrition, Reduces Toxicity, Animal Nutrition +11

Optimization of vegetable milk extraction from whole and dehulled Mucuna pruriens (Var Cochinchinensis) flours using central composite design

Dimitry Yannick Mang, Armand B. Abdou, Nicolas Yanou Njintang et al. · Journal of Food Science and Technology · 2015 · 19 citations · Full text

Food Analysis, Food Technology, Central Composite Design +5