Romain Jeantet
Romain Jeantet
Professeur en génie des procédés et technologie laitière, Agrocampus Ouest
Verified email at agrocampus-ouest.fr
Title
Cited by
Cited by
Year
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
1281999
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
1232017
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
1202007
Analytical methods for food and dairy powders
P Schuck, R Jeantet, A Dolivet
John Wiley & Sons, 2012
1182012
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
1172007
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
1122010
Initiation à la technologie fromagère
M Mahaut, R Jeantet, G Brulé
Editions Tec & Doc, 2000
782000
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
781996
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
772005
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
722006
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
652011
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
592009
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
582015
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
552016
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
512013
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
512013
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
512010
Caking of lactose: A critical review
M Carpin, H Bertelsen, JK Bech, R Jeantet, J Risbo, P Schuck
Trends in Food Science & Technology 53, 1-12, 2016
482016
Double use of highly concentrated sweet whey to improve the biomass production and viability of spray-dried probiotic bacteria
S Huang, C Cauty, A Dolivet, Y Le Loir, XD Chen, P Schuck, G Jan, ...
Journal of functional foods 23, 453-463, 2016
482016
Water transfer during rehydration of micellar casein powders
P Schuck, S Mejean, A Dolivet, C Gaiani, S Banon, J Scher, R Jeantet
Le Lait 87 (4-5), 425-432, 2007
462007
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