Laetitia Picart‐Palmade

Technological aspects and potential applications of (ultra) high-pressure homogenisation

Eliane Dumay, Dominique Chevalier‐Lucia, Laetitia Picart‐Palmade et al. · Trends in Food Science & Technology · 2012 · 326 citations

Materials Science, High-pressure Homogenisation, High Hydrostatic Pressure +5

Effect of dynamic high pressure on whey protein aggregation: A comparison with the effect of continuous short-time thermal treatments

Alvar Gràcia-Julià, Malika René-Trouillefou, Marianela Cortés‐Muñoz et al. · Food Hydrocolloids · 2007 · 111 citations

Dynamic High Pressure, Engineering, Whey Protein Aggregation +8

Effects of high pressure homogenisation of raw bovine milk on alkaline phosphatase and microbial inactivation. A comparison with continuous short-time thermal treatments

Laetitia Picart‐Palmade, Maryse Thiébaud, Malika René-Trouillefou et al. · Journal of Dairy Research · 2006 · 85 citations

Inactivation of Listeria innocua in dairy fluids by pulsed electric fields: influence of electric parameters and food composition

Laetitia Picart‐Palmade, Eliane Dumay, J.Claude Cheftel · Innovative Food Science & Emerging Technologies · 2002 · 75 citations

Health Sciences, Microbial Contamination, Foodborne Pathogens +11

The foaming properties of camel and bovine whey: The impact of pH and heat treatment

Roua Lajnaf, Laetitia Picart‐Palmade, Eliane Cases et al. · Food Chemistry · 2017 · 60 citations · Full text

Bovine Whey, Foaming Properties, Animal Science +5