Thomas Croguennec
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View article: A digital twin integrating multi-objective optimization to support fryer operators in managing potato crisps production
A digital twin integrating multi-objective optimization to support fryer operators in managing potato crisps production Open
View article: Milk gel formation and properties: impact of whey protein aggregates
Milk gel formation and properties: impact of whey protein aggregates Open
View article: Breakthrough innovations in industrial cheesemaking processes
Breakthrough innovations in industrial cheesemaking processes Open
View article: Machine learning for predicting industrial performance: Example of the dry matter content of emmental-type cheese
Machine learning for predicting industrial performance: Example of the dry matter content of emmental-type cheese Open
International audience
View article: The multi-objective data-driven approach: A route to drive performance optimization in the food industry
The multi-objective data-driven approach: A route to drive performance optimization in the food industry Open
View article: Plant and animal protein mixed systems as wall material for microencapsulation of Mānuka essential Oil: Characterization and in vitro release kinetics
Plant and animal protein mixed systems as wall material for microencapsulation of Mānuka essential Oil: Characterization and in vitro release kinetics Open
View article: Vers une meilleure compréhension de la vision des apprenants de leur enseignement et de leur lien au numérique : résultat d'une enquête pré-confinement
Vers une meilleure compréhension de la vision des apprenants de leur enseignement et de leur lien au numérique : résultat d'une enquête pré-confinement Open
International audience
View article: Elaboration de nano et microstructures par assemblages de protéines.
Elaboration de nano et microstructures par assemblages de protéines. Open
The food industry is confronted more than ever with the need to innovate in the use of ingredients produced during the processing and elaboration of processed food. Among these ingredients, the proteins in particular from milk are objects …
View article: Non-linear properties and yielding of enzymatic milk gels
Non-linear properties and yielding of enzymatic milk gels Open
The enzymatic milk gel is a weak physical gel of casein micelles that displays strain-softening and strain-hardening before failure during stress sweep tests.
View article: Yielding properties of milk gels
Yielding properties of milk gels Open
Le Groupe Français de Rhéologie organise chaque année un congrès national qui réunit une centaine de participants du monde universitaire et industriel. En 2022, la 56ème édition se tiendra pendant trois jours, du 26 au 28 octobre 2022, à R…
View article: Behaviour of minerals during the vacuum concentration of dairy ultrafiltration permeates
Behaviour of minerals during the vacuum concentration of dairy ultrafiltration permeates Open
View article: Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception Open
In recent years, various types of plant-based meat, dairy, and seafood alternatives merged in the health-conscious consumer market. However, plant-based alternatives present complexity in terms of nutritional profile and absorption of nutr…
View article: Rheological properties of enzymatic milk gel: Effect of ion partitioning in casein micelles
Rheological properties of enzymatic milk gel: Effect of ion partitioning in casein micelles Open
View article: Protein structure in model infant milk formulas impacts their kinetics of hydrolysis under in vitro dynamic digestion
Protein structure in model infant milk formulas impacts their kinetics of hydrolysis under in vitro dynamic digestion Open
View article: Rheological properties of the enzymatic casein gel: dependence with the ion distribution in casein micelles
Rheological properties of the enzymatic casein gel: dependence with the ion distribution in casein micelles Open
View article: Whey protein aggregates and caseins to control the texture of dairy emulsions in a large range of protein concentrations without non-dairy additives
Whey protein aggregates and caseins to control the texture of dairy emulsions in a large range of protein concentrations without non-dairy additives Open
More natural and healthier food products represent a strong consumers’ demand in developed countries. Proteins are essential ingredients to texture foods. However, there are two limits with the use of proteins: obtaining a gelled matrix…
View article: Les propriétés rhéologiques des gels présure dépendent de la répartition des cations bivalents dans les micelles de caséine
Les propriétés rhéologiques des gels présure dépendent de la répartition des cations bivalents dans les micelles de caséine Open
View article: The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review
The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review Open
Eggs are a whole food which affordably support human nutritional requirements worldwide. Eggs strongly resist bacterial infection due to an arsenal of defensive systems, many of which reside in the egg white. However, despite improved cont…
View article: Semi-industrial production of a minimally processed infant formula powder using membrane filtration
Semi-industrial production of a minimally processed infant formula powder using membrane filtration Open
Infant formula (IF) is submitted to several heat treatments during production, which can lead to denaturation or aggregation of proteins and promote Maillard reaction. The objective of this study was to investigate innovative minimal proce…
View article: Calcium Chelation by Phosphate Ions and Its Influence on Fouling Mechanisms of Whey Protein Solutions in a Plate Heat Exchanger
Calcium Chelation by Phosphate Ions and Its Influence on Fouling Mechanisms of Whey Protein Solutions in a Plate Heat Exchanger Open
Fouling of plate heat exchangers (PHEs) is a recurring problem when pasteurizing whey protein solutions. As Ca2+ is involved in denaturation/aggregation mechanisms of whey proteins, the use of calcium chelators seems to be a way to reduce …
View article: Unraveling the molecular mechanisms underlying interactions between caseins and lutein
Unraveling the molecular mechanisms underlying interactions between caseins and lutein Open
View article: Addition of calcium and magnesium chlorides as simple means of varying bound and precipitated minerals in casein micelle: Effect on enzymatic coagulation
Addition of calcium and magnesium chlorides as simple means of varying bound and precipitated minerals in casein micelle: Effect on enzymatic coagulation Open
In casein micelle (CM), Ca is either precipitated in the colloidal calcium phosphate (CCP) stabilized by clusters of phosphoserine (SEP) residues, or is directly bound to SEP (or glutamic and aspartic acids) of caseins without inorganic ph…
View article: Comparing different methods for estimating kinetic parameters of whey protein heat-induced denaturation in infant milk formulas
Comparing different methods for estimating kinetic parameters of whey protein heat-induced denaturation in infant milk formulas Open
View article: FIELD-FLOW FRACTIONATION TECHNIQUES FOR MILK PROTEIN CHARACTERIZATION
FIELD-FLOW FRACTIONATION TECHNIQUES FOR MILK PROTEIN CHARACTERIZATION Open
Milk contains two types of proteins: Caseins and whey proteins. There are four caseins: α/β/γ/κ caseins that formed micelles in milk. Whey proteins are globular proteins between 12 and 200 kDa: α-lactalbumin; β-lactoglobulin; Serum albumin…
View article: Modification of protein structures by altering the whey protein profile and heat treatment affects<i>in vitro</i>static digestion of model infant milk formulas
Modification of protein structures by altering the whey protein profile and heat treatment affects<i>in vitro</i>static digestion of model infant milk formulas Open
The aim was to investigate how protein structures in model infant milk formulas affect proteolysis kinetics duringin vitrodigestion.
View article: Valorisation des protéines par maîtrise des fonctionnalités
Valorisation des protéines par maîtrise des fonctionnalités Open
La naturalité des produits alimentaires représente une demande forte des consommateurs des pays développés. La naturalité s’entend comme une réduction de l’emploi des additifs pour la fabrication, le stockage, la distribution ou l’usage de…
View article: Conception d’une préparation pour nourrisson native par filtration et conséquences sur sa digestion
Conception d’une préparation pour nourrisson native par filtration et conséquences sur sa digestion Open
Introduction\nLes nourrissons français reçoivent en majorité des préparations pour nourrissons (PPN), qui reçoivent de nombreux traitements thermiques pour assurer leur sécurité sanitaire. Ces traitements peuvent dénaturer/agréger les prot…
View article: Control of the whey protein-stabilized emulsion texture in a large range of concentration
Control of the whey protein-stabilized emulsion texture in a large range of concentration Open
View article: Performance of Filed-Flow Fractionation technique for milk protein characterization
Performance of Filed-Flow Fractionation technique for milk protein characterization Open
The Toulouse FFF Center (TFFFC) project aim is the development of a shared research platform for characterization of complex samples using Field-Flow Fractionation technologies. The project is built around collaborative projects with partn…
View article: Kinetics of heat-induced denaturation of proteins in model infant milk formulas as a function of whey protein composition
Kinetics of heat-induced denaturation of proteins in model infant milk formulas as a function of whey protein composition Open