Addition of calcium and magnesium chlorides as simple means of varying bound and precipitated minerals in casein micelle: Effect on enzymatic coagulation von Bauland, J., Famelart, M.H., Bouhallab, S., Jeantet, R., Roustel, S., Faiveley, M., Croguennec, T.

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Effect of calcium content and flow regime on whey protein fouling and cleaning in a plate heat exchanger von Khaldi, M., Blanpain-Avet, P., Guérin, R., Ronse, G., Bouvier, L., André, C., Bornaz, S., Croguennec, T., Jeantet, R., Delaplace, G.

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Semi-industrial production of a minimally processed infant formula powder using membrane filtration von Yu, X., Leconte, N., Méjean, S., Garric, G., Even, S., Henry, G., Tessier, F.J., Howsam, M., Croguennec, T., Gésan-Guiziou, G., Dupont, D., Jeantet, R., Deglaire, A.

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Predicting the distribution of whey protein fouling in a plate heat exchanger using the kinetic parameters of the thermal denaturation reaction of β-lactoglobulin and the bulk temp... von Blanpain-Avet, P., André, C., Khaldi, M., Bouvier, L., Petit, J., Six, T., Jeantet, R., Croguennec, T., Delaplace, G.

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Structural markers of the evolution of whey protein isolate powder during aging and effects on foaming properties von Norwood, E.-A., Le Floch-Fouéré, C., Briard-Bion, V., Schuck, P., Croguennec, T., Jeantet, R.

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Effect of the phosphate/calcium molar ratio on fouling deposits generated by the processing of a whey protein isolate in a plate heat exchanger von Blanpain-Avet, P., André, C., Azevedo-Scudeller, L., Croguennec, T., Jimenez, M., Bellayer, S., Six, T., Martins, G.A.S., Delaplace, G.

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Hen egg white fractionation by ion-exchange chromatography von Guérin-Dubiard, C., Pasco, M., Hietanen, A., Quiros del Bosque, A., Nau, F., Croguennec, T.

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Influence of pH and Salts on Egg White Gelation von Croguennec, T., Nau, F., Brulé, G.

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The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air–water interface von Pezennec, S, Gauthier, F, Alonso, C, Graner, F, Croguennec, T, Brulé, G, Renault, A

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Evidence for synergy in the denaturation at the air–water interface of ovalbumin, ovotransferrin and lysozyme in ternary mixture von Lechevalier, V., Croguennec, T., Pezennec, S., Guérin-Dubiard, C., Pasco, M., Nau, F.

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Simple Rapid Procedure for Preparation of Large Quantities of Ovalbumin von Croguennec, Thomas, Nau, Françoise, Pezennec, Stéphane, Brule, Gérard

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Effect of the calcium/protein molar ratio on β-lactoglobulin denaturation kinetics and fouling phenomena von Khaldi, M., Croguennec, T., André, C., Ronse, G., Jimenez, M., Bellayer, S., Blanpain-Avet, P., Bouvier, L., Six, T., Bornaz, S., Jeantet, R., Delaplace, G.

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Proteomic Analysis of Hen Egg White von Guérin-Dubiard, Catherine, Pasco, Maryvonne, Mollé, Daniel, Désert, Colette, Croguennec, Thomas, Nau, Françoise

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Handbook of food science and technology 1: food alteration and food quality von Jeantet, Romain, Croguennec, Thomas, Schuck, Pierre, Brulé, Gérard

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Heat-induced denaturation/aggregation of β-lactoglobulin A and B: kinetics of the first intermediates formed von Croguennec, Thomas, O’Kennedy, Brendan T, Mehra, Raj

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Spectroscopic characterization of heat‐induced nonnative β‐lactoglobulin monomers von Croguennec, Thomas, Mollé, Daniel, Mehra, Raj, Bouhallab, Saïd

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Lysozyme effect on ion transmission through an ultrafiltration membrane von Croguennec, T., Nau, F., Brulé, G.

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Les ovoproduits : des ingrédients fonctionnels pour des matrices complexes von ANTON, M., NAU, F., LECHEVALIER, V., GUERIN-DUBIARD, C., CROGUENNEC, T.

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Handbook of Food Science and Technology 3: Food Biochemistry and Technology von Jeantet, Romain, Croguennec, Thomas, Schuck, Pierre, Brule, Gérard

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Handbook of Food Science and Technology 2: Food Process Engineering and Packaging von Jeantet, Romain, Croguennec, Thomas, Schuck, Pierre, Brulé, Gérard

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