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Paris-Saclay Food and Bioproduct Engineering

Présentation du laboratoire

SayFood - Ingénierie des Aliments et Bioproduits est une unité de recherche nouvellement créée par INRAE et AgroParisTech. Cette unité qui héberge 150 collaborateurs sera localisée (à partir de 2022) dans l'écosystème de recherche et innovation du plateau de Saclay (Ile de France). Sayfood a pour mission d'acquérir de nouvelles connaissances scientifiques et de proposer de nouvelles approches en ingénierie des produits et des procédés, appliquée aux bioressources. Ainsi, l'unité a pour ambition de contribuer au développement de nouveaux systèmes alimentaires durables en travaillant en interdisciplinarité sur le continuum 'conception-consommation'. Pour conduire ses recherches, Sayfood s'appuie sur un ensemble de disciplines couvrant les sciences des aliments, la microbiologie, le génie des procédés et les sciences des consommateurs.

Les 20 dernières publications

Titre Auteurs Date de publication Source
Valorizing apple by-products as emulsion stabilizers: Experimental design for modeling the structure-texture relationships Delphine Huc-Mathis, Véronique Bosc, David Blumenthal, ... 01/12/2020 Journal of Food Engineering
Real time ultrasound assessment of contact progress between food gels and tongue mimicking surfaces during a compression Frédéric Restagno 01/12/2020 Food Hydrocolloids
Impact of pleurotus ostreatus β-glucans on oxidative stability of active compounds encapsulated in powders during storage and in vitro digestion Christelle Turchiuli, Anaïs Lavoisier 01/12/2020 Antioxidants
Combined effects of ionic strength and enzymatic pre-treatment in thermal gelation of peanut proteins extracts Véronique Bosc, Paul Menut, Marie Noëlle Maillard, ... 01/11/2020 Food Research International
In situ measurements of viscoelastic properties of biomass during hydrothermal treatment to assess the kinetics of chemical alterations Patrick Perré, Julien Colin, J. Parlatore Lancha 01/11/2020 Bioresource Technology
How do smoothing conditions and storage time change syneresis, rheological and microstructural properties of nonfat stirred acid milk gel? Véronique Bosc 01/10/2020 International Dairy Journal
Robust Grafting of Polyionenes: New Potent and Versatile Antimicrobial Surfaces Jean Marie Herry, Marie Noëlle Bellon-Fontaine, Morgan Guilbaud, ... 01/10/2020 Macromolecular Bioscience
The carnivorous yoghurts: A “serious” escape game for stirring labs Marie Debacq 01/10/2020 Education for Chemical Engineers
Kinetic modelling of individual starch granules swelling François Deslandes 01/10/2020 Food Structure
Optimization of flow cytometry parameters for high-throughput screening of spores of the filamentous fungus Trichoderma reesei Marielle Bouix 10/09/2020 Journal of Biotechnology
Influence of sensory complexity on preferences for novel gourmet dairy desserts. Does Berlyne's theory apply to desserts? Julien Delarue, David Blumenthal, Julie Palczak 01/09/2020 Food Quality and Preference
Revisiting the mechanisms of oil uptake during deep-frying G. Trystram, Maxime Touffet, Olivier Vitrac 01/09/2020 Food and Bioproducts Processing
Modeling in food across the scales: towards a universal mass transfer simulator of small molecules in food M. Hayert, Olivier Vitrac 01/09/2020 SN Applied Sciences
Application of Pleurotus ostreatus β-glucans for oil–in–water emulsions encapsulation in powder Christelle Turchiuli 01/08/2020 Food Hydrocolloids
Hydrolysis of plant proteins at the molecular and supra-molecular scales during in vitro digestion I. Souchon 01/08/2020 Food Research International
Using multiple sensory profiling methods to gain insight into temporal perceptions of pea protein-based formulated foods Audrey Cosson, Saint Eve Anne, Julia Richard 01/08/2020 Foods
Using digital devices to help people lose weight: a systematic review Patricia Gurviez 31/07/2020 Journal of Social Marketing
Simultaneous recovery of ferulic acid and sugars from wheat bran enzymatic hydrolysate by diananofiltration Marie Laure Lameloise, Stephanie Dupoiron 01/07/2020 Separation and Purification Technology
Block protocol for conventional profiling to sensory characterize plant protein isolates I. Souchon, A. Saint-Eve, Julien Delarue, ... 01/07/2020 Food Quality and Preference
Rehydration of food powders: Interplay between physical properties and process conditions Marco Ramaioli 30/06/2020 Powder Technology