1. A multi-scale approach to identify the role of heat treatment, milk protein composition and starter culture on the gel formation and the texture defects of acid milk gel. (December 2018) Authors: Nguyen, An Thi-Binh; Nigen, Michaël; Jimenez, Luciana; Ait-Abderahim, Hassina; Cunault, Charles; Marchesseau, Sylvie; Picart-Palmade, Laetitia Journal: Food hydrocolloids Issue: Volume 85(2018) Page Start: 299 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Hygienic design of food processing lines to mitigate the risk of bacterial food contamination with respect to environmental concerns. (April 2018) Authors: Faille, Christine; Cunault, Charles; Dubois, Thomas; Bénézech, Thierry Journal: Innovative food science & emerging technologies Issue: Volume 46(2018) Page Start: 65 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Impact of two thermal processing routes on protein interactions and acid gelation properties of casein micelle-pea protein mixture compared to casein micelle-whey protein one. (May 2022) Authors: Beghdadi, Abdessalem; Picart-Palmade, Laetitia; Cunault, Charles; Marchesseau, Sylvie; Chevalier-Lucia, Dominique Journal: Food research international Issue: Volume 155(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Structure and resistance to mechanical stress and enzymatic cleaning of Pseudomonas fluorescens biofilms formed in fresh-cut ready to eat washing tanks. (December 2019) Authors: Cunault, Charles; Faille, Christine; Calabozo-Delgado, Almudena; Benezech, Thierry Journal: Journal of food engineering Issue: Volume 262(2019) Page Start: 154 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗