selected publications

• academic article

  • Electrostatic spray drying: Advantages for thermosensitive actives.  Process Safety and Environmental Protection.  203:688-696. 2024
  • Nouvelles méthodologies de caractérisation de la réactivité de surface de poudres alimentaires.  HAL (Le Centre pour la Communication Scientifique Directe).  2013
  • Composition gradient from surface to core in dairy powders: Agglomeration effect.  Food Hydrocolloids.  26:149-158. 2011
  • Comparative study of particle structure evolution during water sorption: Skim and whole milk powders.  Colloids and Surfaces B Biointerfaces.  87:1-10. 2011

• chapter

  • Contributors.  Elsevier eBooks. xv-xvi. 2024
  • Advances in Food Powder Agglomeration Engineering.  Advances in food and nutrition research. 41-103. 2013
  • Contributor contact details.  Elsevier eBooks. xiii-xvii. 2013

• conference paper

  • Comparative study of the evolution of particle structure during water sorption in different size classes of durum wheat semolina.  HAL (Le Centre pour la Communication Scientifique Directe). 2012
  • Relationships between surface composition and functional properties of food powders.  HAL (Le Centre pour la Communication Scientifique Directe). 2011