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Guénard‐Lampron, Valérie
36  results:
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1

Critical review of sensory texture descriptors: From pureed..:

Guénard‐Lampron, Valérie ; Masson, Marine ; Blumenthal, David
Journal of Texture Studies.  52 (2021)  5-6 - p. 665-678 , 2021
Link: https://doi.org/10.1111/..
 
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2

Screening of different flours for 3D food printing: Optimiz..:

Guénard-Lampron, Valérie ; Liu, Xincheng ; Masson, Marine.
Innovative Food Science & Emerging Technologies.  87 (2023)  - p. 103394 , 2023
Link: https://doi.org/10.1016/..
 
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3

Impact of 3D printing and post-processing parameters on sha..:

Guénard-Lampron, Valérie ; Masson, Marine ; Leichtnam, Ophélia.
Innovative Food Science & Emerging Technologies.  72 (2021)  - p. 102738 , 2021
Link: https://doi.org/10.1016/..
 
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4

Relationship between smoothing temperature, storage time, s..:

Guénard-Lampron, Valérie ; Villeneuve, Sébastien ; St-Gelais, Daniel.
International Dairy Journal.  109 (2020)  - p. 104742 , 2020
Link: https://doi.org/10.1016/..
 
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5

How do smoothing conditions and storage time change syneres..:

Guénard-Lampron, Valérie ; Bosc, Véronique ; St-Gelais, Daniel..
International Dairy Journal.  109 (2020)  - p. 104780 , 2020
Link: https://doi.org/10.1016/..
 
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6

What do stirred yogurt microgels look like? Comparison of l..:

Moussier, Marine ; Guénard-Lampron, Valérie ; Lachin, Kevin...
Food Structure.  20 (2019)  - p. 100107 , 2019
Link: https://doi.org/10.1016/..
 
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7

Screening of different flours for 3D food printing: Optimiz..:

Guénard-Lampron, Valérie ; Liu, Xincheng ; Masson, Marine.
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2023.103394.  , 2023
Link: https://universite-paris..
 
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8

Screening of different flours for 3D food printing: Optimiz..:

Guénard-Lampron, Valérie ; Liu, Xincheng ; Masson, Marine.
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2023.103394.  , 2023
Link: https://universite-paris..
 
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9

Can we predict the printing quality of food matrices based ..:

Dumoulin, Charlotte ; Guénard-Lampron, Valérie ; Berland, Sophie..
hal-04282316.  , 2023
Link: https://universite-paris..
 
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10

Screening of different flours for 3D food printing: Optimiz..:

Guénard-Lampron, Valérie ; Liu, Xincheng ; Masson, Marine.
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2023.103394.  , 2023
Link: https://universite-paris..
 
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11

Towards the definition of an objective criterion of the foo..:

Guénard-Lampron, Valérie ; Almeida, Giana ; Dumoulin, Charlotte.
hal-04282290.  , 2023
Link: https://universite-paris..
 
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12

Towards the definition of an objective criterion of the foo..:

Guénard-Lampron, Valérie ; Almeida, Giana ; Dumoulin, Charlotte.
hal-04282290.  , 2023
Link: https://universite-paris..
 
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13

Can we predict the printing quality of food matrices based ..:

Dumoulin, Charlotte ; Guénard-Lampron, Valérie ; Berland, Sophie..
hal-04282316.  , 2023
Link: https://universite-paris..
 
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14

Can we predict the printing quality of food matrices based ..:

Dumoulin, Charlotte ; Guénard-Lampron, Valérie ; Berland, Sophie..
hal-04282316.  , 2023
Link: https://universite-paris..
 
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15

Towards the definition of an objective criterion of the foo..:

Guénard-Lampron, Valérie ; Almeida, Giana ; Dumoulin, Charlotte.
hal-04282290.  , 2023
Link: https://universite-paris..
 
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