Romain Jeantet
Romain Jeantet
Professeur en génie des procédés et technologie laitière, Agrocampus Ouest
Verified email at agrocampus-ouest.fr
TitleCited byYear
High intensity pulsed electric fields applied to egg white: Effect on Salmonella enteritidis inactivation and protein denaturation
R Jeantet, F Baron, F Nau, M Roignant, G Brule
Journal of Food Protection 62 (12), 1381-1386, 1999
1301999
Egg white drying: Influence of industrial processing steps on protein structure and functionalities
V Lechevalier, R Jeantet, A Arhaliass, J Legrand, F Nau
Journal of Food Engineering 83 (3), 404-413, 2007
1022007
Free fat, surface fat and dairy powders: interactions between process and product. A review
ML Vignolles, R Jeantet, C Lopez, P Schuck
Le Lait 87 (3), 187-236, 2007
992007
Analytical methods for food and dairy powders
P Schuck, A Dolivet, R Jeantet
Wiley, 2012
972012
How surface composition of high milk proteins powders is influenced by spray-drying temperature
C Gaiani, M Morand, C Sanchez, EA Tehrany, M Jacquot, P Schuck, ...
Colloids and Surfaces B: Biointerfaces 75 (1), 377-384, 2010
922010
Spray drying of probiotics and other food-grade bacteria: A review
S Huang, ML Vignolles, XD Chen, Y Le Loir, G Jan, P Schuck, R Jeantet
Trends in food science & technology 63, 1-17, 2017
902017
Semicontinuous production of lactic acid in a bioreactor coupled with nanofiltration membranes
R Jeantet, JL Maubois, P Boyaval
Enzyme and Microbial Technology 19 (8), 614-619, 1996
771996
Initiation à la technologie fromagère
M Mahaut, R Jeantet, G Brulé
Editions Tec & Doc, 2000
722000
Continuous raw skim milk processing by pulsed electric field at non-lethal temperature: effect on microbial inactivation and functional properties
J Floury, N Grosset, N Leconte, M Pasco, MN Madec, R Jeantet
Le Lait 86 (1), 43-57, 2006
662006
Water activity and glass transition in dairy ingredients
P Schuck, E Blanchard, A Dolivet, S Méjean, E Onillon, R Jeantet
Le Lait 85 (4-5), 295-304, 2005
632005
Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins
M Gulzar, S Bouhallab, R Jeantet, P Schuck, T Croguennec
Food chemistry 129 (1), 110-116, 2011
542011
Les produits industriels laitiers
P Schuck, M Mahaut, R Jeantet, G Brulé
512000
Drying of a single droplet to investigate process–structure–function relationships: a review
C Sadek, P Schuck, Y Fallourd, N Pradeau, C Le Floch-Fouere, R Jeantet
Dairy science & technology 95 (6), 771-794, 2015
482015
Drying by desorption: a tool to determine spray drying parameters
P Schuck, A Dolivet, S Méjean, P Zhu, E Blanchard, R Jeantet
Journal of Food Engineering 94 (2), 199-204, 2009
482009
The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder
R Jeantet, P Schuck, T Six, C Andre, G Delaplace
Dairy Science & Technology 90 (2-3), 225-236, 2010
472010
Shape, shell, and vacuole formation during the drying of a single concentrated whey protein droplet
C Sadek, H Tabuteau, P Schuck, Y Fallourd, N Pradeau, ...
Langmuir 29 (50), 15606-15613, 2013
452013
Les produits laitiers
R Jeantet, T Croguennec, M Mahaut, P Schuck, G Brulé
452007
Towards a better control of dairy powder rehydration processes
B Richard, JF Le Page, P Schuck, C André, R Jeantet, G Delaplace
International Dairy Journal 31 (1), 18-28, 2013
432013
Spray drying of dairy bacteria: New opportunities to improve the viability of bacteria powders
P Schuck, A Dolivet, S Mejean, C Hervé, R Jeantet
International Dairy Journal 31 (1), 12-17, 2013
402013
Recent advances in spray drying relevant to the dairy industry: A comprehensive critical review
P Schuck, R Jeantet, B Bhandari, XD Chen, ÍT Perrone, AF de Carvalho, ...
Drying Technology 34 (15), 1773-1790, 2016
392016
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