Camille Michon

Designing coupled innovations for the sustainability transition of agrifood systems

Jean‐Marc Meynard, Marie‐Hélène Jeuffroy, Marianne Le Bail et al. · Agricultural Systems · 2016 · 278 citations

Sustainable Food Systems, Agri-food Systems, Sustainability Transition +10

Concentration dependence of the critical viscoelastic properties of gelatin at the gel point

Camille Michon, Gérard Cuvelier, Bernard Launay · Rheologica Acta · 1993 · 222 citations

Biopolymer Gel, Engineering, Polymer Science +6

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Salma Ben-Harb, Maud Panouillé, Delphine Huc-Mathis et al. · Food Hydrocolloids · 2017 · 162 citations

Biopolymer Gel, Microstructural Properties, Engineering +6

In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids

Damien Mat, Steven Le Feunteun, Camille Michon et al. · Food Research International · 2015 · 144 citations · Full text

Food Chemistry, Nutrition, Digestion Kinetics +8

Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile

N. Lassoued, Julien Delarue, Bernard Launay et al. · Journal of Cereal Science · 2007 · 118 citations

Baked Product Texture, Food Analysis, Sensory Characterization +6