Particle Breakup During High-Pressure Homogenization of Non-fractionated Lupin Flour Dispersions
Paloma Bonilla-Omil, Felipe Buendia, Jorge López-Beceiro, Ramón Artiaga et autres
0 citationsFood and Bioprocess Technology
Paul Menut
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60Publications signalées
1402Citations signalées
4Affiliations récentes
Institutions déclarées
Domaines associés
Proteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and propertiesNatural Fiber Reinforced CompositesLignin and Wood Chemistry
Publications récentes
Algae Protein Creates Sustainable Alternatives for Various Food Matrices: From Function to Nutrition
Shaozong Wu, Paul Menut, Song Miao, Christelle Turchiuli
9 citationsComprehensive Reviews in Food Science and Food Safety
Implementation of an ultrasound method on a custom-built tribometer to investigate tongue-palate friction during food oral processing
Miodrag Glumac, Véronique Bosc, Paul Menut, Marco Ramaioli et autres
3 citationsFood Research International
From Fruit and Vegetable Juices to Purées: A Story of Soft and Deformable Particle Suspensions
Cassandre Leverrier, Paulo A. Augusto, Paul Menut
0 citations
High-pressure and high-shear homogenization of lupin flour suspensions
Paloma Bonilla-Omil, Felipe Buendia, Paul Menut, Jorge López-Beceiro et autres
0 citationsHAL (Le Centre pour la Communication Scientifique Directe)
Quantitative ultrasound to explore tactile perceptions of food elicited by tonguepalate friction: a biomimetic approach
Miodrag Glumac, Véronique Bosc, Paul Menut, Marco Ramaioli et autres
0 citationsHAL (Le Centre pour la Communication Scientifique Directe)
Signal analysis to study the impact of tongue roughness on oral friction mechanisms with a custom-built tribometer
Miodrag Glumac, Véronique Bosc, Paul Menut, Marco Ramaioli et autres
9 citationsBiotribology
A custom-manufactured tribometer to analyse friction between rough and lubricated biomimetic tongues and an artificial palate
Miodrag Glumac, Véronique Bosc, Paul Menut, Marco Ramaioli et autres
0 citationsHAL (Le Centre pour la Communication Scientifique Directe)
Determination of the mechanical properties of gelatinized starch granule from bulk suspension characterization
Arnesh Palanisamy, Gabrielle Moulin, Marco Ramaioli, Artemio Plana‐Fattori et autres
5 citationsRheologica Acta
Thermodynamic insights on the liquid-liquid fractionation of gluten proteins in aqueous ethanol
Marie‐Hélène Morel, Justine Pincemaille, Laure Lecacheux, Paul Menut et autres
14 citationsFood Hydrocolloids
Batch versus microfluidic emulsification processes to produce whey protein microgel beads from thermal or acidic gelation
Alban Lacroix, Murielle Hayert, Véronique Bosc, Paul Menut
21 citationsJournal of Food Engineering
Multiscale modelling of flow, heat transfer and swelling during thermo-mechanical treatment of starch suspensions
Arnesh Palanisamy, Marco Ramaioli, Paul Menut, Artemio Plana‐Fattori et autres
5 citationsFood Structure
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