Valérie Beaumal - Concepedia

Concepedia

Author

Valérie Beaumal

Biopolymères Interactions Assemblages

Also Known As

Beaumal, V., Beaumal, Valerie, Beaumal, Valérie, V Beaumal, V. Beaumal, Valerie Beaumal, Valérie Beaumal

65

Publications

1.8K

Citations

25

H-Index

34

Concepts

All Affiliations

Biopolymères Interactions Assemblages Swedish University of Agricultural Sciences Centre National de la Recherche Scientifique Laboratoire Science & technologie du Lait & de l'œuf Institut Agro Rennes-Angers

VB

About

Valérie Beaumal is an author at Biopolymères Interactions Assemblages specializing in food engineering, health sciences, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	439
2	Engineering	8	8	383
3	Biochemistry	8	8	438
4	Natural Sciences	3	3	268
5	Medicine	2	2	162

Valérie Beaumal

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30

Publications

1.8K

Citations

25

H-Index

	Year	Citations
Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk Marc Anton, Virginie Martinet, Michèle Dalgalarrondo, Food Chemistry Hen Egg YolkBiochemistryNatural SciencesMolecular BiologyLipid Science	2003	187
Characterisation of emulsion properties and of interface composition in O/W emulsions prepared with hen egg yolk, plasma and granules M. Le Denmat, Marc Anton, Valérie Beaumal Food Hydrocolloids Hen Egg YolkO/w EmulsionsMicroemulsionFood EngineeringEmulsion Properties	2000	158
Egg yolk plasma can replace egg yolk in stallion freezing extenders Elodie Pillet, Guy Duchamp, F. Batellier, Theriogenology Stallion Freezing ExtendersEgg Yolk	2010	100
Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions Marc Anton, M. Le Denmat, Valérie Beaumal, Colloids and Surfaces B Biointerfaces Food ColloidEngineeringRheological PropertyRheologyEgg Yolk Fractions	2001	95
Gelation of soybean proteins induced by sequential high-pressure and thermal treatments Francisco Speroni, Valérie Beaumal, Marie de Lamballerie, Food Hydrocolloids High Hydrostatic PressureEngineeringProtein FoldingBiotechnologyAlternative Protein Source	2008	85
Interfacial and Oil/Water Emulsions Characterization of Potato Protein Isolates Alberto Romero, Valérie Beaumal, Elisabeth David-Briand, Journal of Agricultural and Food Chemistry	2011	80
Interfacial and emulsifying behaviour of rice protein concentrate Alberto Romero, Valérie Beaumal, Elisabeth David-Briand, Food Hydrocolloids Food ChemistryFood ColloidBiotechnologyProtein EngineeringFood Engineering	2012	79
Surface properties of hen egg yolk low-density lipoproteins spread at the air–water interface Virginie Martinet, Patrick Saulnier, Valérie Beaumal, Colloids and Surfaces B Biointerfaces BiochemistryHen EggMembrane BiologyLow-density LipoproteinsLipid Movement	2003	77
Structuring and Functionalization of Dispersions Containing Egg Yolk, Plasma and Granules Induced by Mechanical Treatments Helga Sirvente, Valérie Beaumal, Cédric Gaillard, Journal of Agricultural and Food Chemistry	2007	70
β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment Marı́a Cecilia Puppo, Valérie Beaumal, Francisco Speroni, Food Hydrocolloids Food ChemistryFood ColloidEngineeringBiotechnologyCombined Temperature–high-pressure Treatment	2010	69

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