Valérie Beaumal - Laboratoire d'Etude des Interactions des Molécules Alimentaires, INRA

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论文共 24 篇作者统计合作学者相似作者

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Sorghum Protein Ingredients: Production, Compositional Variability and Enhancement of Aqueous Dispersibility Through Homogenization

Thais Cristina Benatti Gallo,Valerie Beaumal,Berenice Houinsou-Houssou,Michele Viau,Lucie Ribourg-Birault,Helene Sotin,Joelle Bonicel,Adeline Boire,Valeria Aparecida Vieira Queiroz,Aparecida Vieira Queiroz,Hamza Mameri,Sylvain Guyot,Alain Riaublanc,Vania Regina Nicoletti,Claire Berton-Carabin

FUTURE FOODS (2024)

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Release Profile of Amino Acids Encapsulated in Solid Lipid Particles During in Vitro Oro-Gastrointestinal Digestion

Sharmitha Rajendrakumar,Valerie Beaumal,Alice Kermarrec,Christelle Lopez,Bruno Novales,Hanitra Rabesona,Aude Simongiovanni, Tristan Chalvon Demersay,Sebastien Marze

FOOD RESEARCH INTERNATIONAL (2024)

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Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions

Eléna Keuleyan,Perrine Gélébart,Valérie Beaumal,Alice Kermarrec,Lucie Ribourg-Birault,Sophie Le Gall,Anne Meynier,Alain Riaublanc,Claire Berton-Carabin

Food Hydrocolloids (2023): 108671-108671

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Corrigendum to “pea and Lupin Protein Ingredients: New Insights into Endogenous Lipids and the Key Effect of High-Pressure Homogenization on Their Aqueous Suspensions” [food Hydrocolloids 141 (2023) 108671]

Eléna Keuleyan,Perrine Gélébart,Valérie Beaumal,Alice Kermarrec,Lucie Ribourg-Birault,Sophie Le Gall,Anne Meynier,Alain Riaublanc,Claire Berton-Carabin

Food Hydrocolloids (2023): 109001

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Biochemical and Physical-Chemical Characterisation of Leaf Proteins Extracted from Cichorium Endivia Leaves

Maude Ducrocq,Marie-Helene Morel,Marc Anton,Valerie Micard,Sylvain Guyot,Valerie Beaumal,Veronique Sole-Jamault,Adeline Boire

FOOD CHEMISTRY（2022）

引用5浏览0WOS引用

Protein Aggregates Modulate the Texture of Emulsified and Acidified Acid Milk Gels

Perrine Gelebart,Alain Riaublanc,Marie-Helene Famelart,Camille Jonchere,Valerie Beaumal,Marc Anton,Catherine Garnier

Food hydrocolloids（2019）

引用10浏览0引用

Calcium Addition, pH and High Hydrostatic Pressure Effects on Soybean Protein Isolates—Part 2: Emulsifying Properties

Carlos A. Manassero,Valérie Beaumal,Sergio R. Vaudagna,Francisco Speroni,Marc Anton

Food and Bioprocess Technology（2018）

引用14浏览0引用

Heat treatments applied to egg product have a rather low impact on in vivo allergenicity, despite significant changes in protein digestibility and antigenicity

Valérie Lechevalier-Datin,Catherine Guérin-Dubiard,Maryvonne Pasco, A. Gillard,Nuttinee Musikaphun,Gaëlle Tanguy-Sai,Olivier Tranquet,Sandra Denery,Valérie Beaumal,Elisabeth David Briand,F. Rancé, Anne Juchet, M. Drouet,E. Paty, S. Legoué-Morilllon,Marc Anton,Didier Dupont,Yoshinori Mine,Chantal Brossard,Françoise Nau

HAL (Le Centre pour la Communication Scientifique Directe) (2018)

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Involvement of raw and heated egg yolk in children food allergy to egg

Chantal Brossard,F. Rancé,Anne Juchet, M. Drouet,E. Paty, S. Legoué-Morilllon,Maryvonne Pasco,Valérie Beaumal,Marie-Anne Legoux, Julie Chabauty-Chartier,Marc Anton,Sandra Denery,Françoise Nau

HAL (Le Centre pour la Communication Scientifique Directe) (2018)

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Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties

Valérie Lechevalier,Catherine Guérin-Dubiard,Marc Anton,Valérie Beaumal,Elisabeth David Briand,Angelique Gillard,Yann Le Gouar,Nuttinee Musikaphun,Gaëlle Tanguy,Maryvonne Pasco,Didier Dupont,Françoise Nau

Journal of Food Engineering（2017）

引用46浏览0引用

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