I agree that this site is using cookies. You can find further informations here.
X
Michon, Camille
235  results:
Search for persons X
?
1

Quantitative effects of formulation and process parameters ..:

Hollestelle, Charlotte ; Huc-Mathis, Delphine ; Michon, Camille.
Food Research International.  182 (2024)  - p. 114150 , 2024
Link: https://doi.org/10.1016/..
 
?
2

Co-stabilization mechanisms of solid particles and soluble ..:

Hollestelle, Charlotte ; Michon, Camille ; Fayolle, Nathalie.
Food Hydrocolloids.  146 (2024)  - p. 109184 , 2024
Link: https://doi.org/10.1016/..
 
?
3

Unravelling the emulsifying properties of unfractionated pl..:

Hollestelle, Charlotte ; Divoux, Laura ; Michon, Camille.
Food Hydrocolloids.  , 2024
Link: https://doi.org/10.1016/..
 
?
4

Conception raisonnée des aliments 

Une approche multidisciplinaire de la formulation  Cahiers de formulation
Michon, Camille ; Axelos, Monique ; Bakalis, Serafim... , [2021]
Link: https://www.degruyter.co..
 
?
5

Replacement of animal proteins in food: How to take advanta..:

Floret, Charlotte ; Monnet, Anne-Flore ; Micard, Valérie..
Critical Reviews in Food Science and Nutrition.  63 (2021)  7 - p. 920-946 , 2021
Link: https://doi.org/10.1080/..
 
?
6

Structuring wheat dough using a thermomechanical process, f..:

Masbernat, Laurena ; Berland, Sophie ; Leverrier, Cassandre...
Journal of Food Engineering.  310 (2021)  - p. 110696 , 2021
Link: https://doi.org/10.1016/..
 
?
7

Stabilizing highly hydrated wheat flour doughs by adding wa..:

Masbernat, Laurena ; Berland, Sophie ; Almeida, Giana.
Journal of Cereal Science.  98 (2021)  - p. 103179 , 2021
Link: https://doi.org/10.1016/..
 
?
8

Taking into Account Upstream Variability of Flours with Pro..:

Monnet, Anne-Flore ; Michon, Camille ; Jeuffroy, Marie-Hélène.
Food and Bioprocess Technology.  12 (2019)  4 - p. 625-635 , 2019
Link: https://doi.org/10.1007/..
 
?
9

Legume enriched cereal products: A generic approach derived..:

Monnet, Anne-Flore ; Laleg, Karima ; Michon, Camille.
Trends in Food Science & Technology.  86 (2019)  - p. 131-143 , 2019
Link: https://doi.org/10.1016/..
 
?
10

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/..
 
?
11

Scale-down emulsion homogenization: Conditions to mimic pil..:

Michon, Baptiste M.G. ; Granda, Pablo ; Mat, Damien J.L....
Journal of Food Engineering.  261 (2019)  - p. 117-124 , 2019
Link: https://doi.org/10.1016/..
 
?
12

Tailoring cream by modifying the composition of the fat and..:

Moussier, Marine ; Huc-Mathis, Delphine ; Michon, Camille..
International Dairy Journal.  96 (2019)  - p. 102-113 , 2019
Link: https://doi.org/10.1016/..
 
?
13

Damaged starch in pea versus wheat flours: Fragmentation be..:

Monnet, Anne‐Flore ; Eurieult, Alexandre ; Berland, Sophie...
Cereal Chemistry.  96 (2019)  3 - p. 465-477 , 2019
Link: https://doi.org/10.1002/..
 
?
14

Rational design of a versatile lab-scale stirred milk gel u..:

Moussier, Marine ; Huc-Mathis, Delphine ; Michon, Camille.
Journal of Food Engineering.  249 (2019)  - p. 1-8 , 2019
Link: https://doi.org/10.1016/..
 
?
15

Multi-scale understanding of the effects of the solvent and..:

Moussier, Marine ; Bosc, Véronique ; Michon, Camille...
Food Hydrocolloids.  87 (2019)  - p. 869-879 , 2019
Link: https://doi.org/10.1016/..
 
1-15