Camille Michon - Concepedia

Author

Camille Michon

Also Known As

C Lascoux-Combes, C MICHON, C Michon, C. MICHON, C. Michon, Camille MICHON, Camille Michon, D Salmon-Ceron, Michon, C., Michon, Camille

226

Publications

3.6K

Citations

H-Index

112

Concepts

All Affiliations

AgroParisTech Laboratoire Ingénierie, Procédés, Aliments Conservatoire National des Arts et Métiers Université Paris-Saclay Université Européenne de Bretagne

About

Camille Michon is an author at AgroParisTech specializing in engineering, rheology, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	20	34	1.7K
2	Health Sciences	16	23	932
3	Medicine	8	8	426
4	Natural Sciences	3	3	159
5	Management	1	1	29

Camille Michon

Publications

3.2K

Citations

H-Index

Page 1

	Year	Citations
Designing coupled innovations for the sustainability transition of agrifood systems Jean‐Marc Meynard, Marie‐Hélène Jeuffroy, Marianne Le Bail, Agricultural Systems Sustainable Food SystemsAgri-food SystemsSustainability TransitionEngineeringSustainable Food System	2016	278
Concentration dependence of the critical viscoelastic properties of gelatin at the gel point Camille Michon, Gérard Cuvelier, Bernard Launay Rheologica Acta Biopolymer GelEngineeringPolymer ScienceRheological PropertyRheology	1993	222
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, Food Hydrocolloids Biopolymer GelMicrostructural PropertiesEngineeringMixed Pea/milk GelsRheology	2017	162
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, Food Research International Food ChemistryNutritionDigestion KineticsBiochemistryFood Analysis	2015	144
Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile N. Lassoued, Julien Delarue, Bernard Launay, Journal of Cereal Science Baked Product TextureFood AnalysisSensory CharacterizationFood EngineeringSensometrics	2007	118
Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties Anne‐Flore Monnet, Karima Laleg, Camille Michon, Trends in Food Science & Technology Food ChemistryCereal ProductsFinal PropertiesEngineeringBotany	2019	116
Ultrasonic energy input influence οn the production of sub-micron o/w emulsions containing whey protein and common stabilizers Olga Kaltsa, Camille Michon, S. Yanniotis, Ultrasonics Sonochemistry Food ColloidBiomanufacturingWhey ProteinSub-micron O/w EmulsionsPower Ultrasound	2012	105
Casein micelle/iota carrageenan interactions in milk: influence of temperature Virginie Langendorff, Gérard Cuvelier, B. Launay, Food Hydrocolloids Food ChemistryNutritionBiochemistryFood BiophysicsCarrageenan Interactions	1999	98
Influence of thermal history on the stability of gelatin gels Camille Michon, Gérard Cuvelier, P. Relkin, International Journal of Biological Macromolecules Materials ScienceBiopolymer GelGelatin GelsEngineeringFood Engineering	1997	87
Monitoring protein hydrolysis by pepsin using pH-stat: In vitro gastric digestions in static and dynamic pH conditions Damien Mat, Thomas Cattenoz, Isabelle Souchon, Food Chemistry BiochemistryMedicineFood DigestionBioanalysisGastroenterology	2017	83

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