Articles in international or national peer-reviewed journals listed in the WOS

• C. Cunault, C. Faille, A. Calabozo-Delgado, T. Benezech. 2019. Structure and resistance to mechanical stress and enzymatic cleaning of Pseudomonas fluorescens biofilms formed in fresh-cut ready to eat washing tanks. Journal of Food Engineering, 262, 154–161 
• A. Bahri , C. Henriquet, M. Pugnière, S. Marchesseau & D. Chevalier-Lucia. 2019. Binding analysis between monomeric β-casein and hydrophobic bioactive compounds investigated by surface plasmon resonance and fluorescence spectroscopy. Food Chemistry, 286, 289-296
• G. Ruiz-Montañez, Calderón-Santoyo, D. Chevalier-Lucia, L. Picart-Palmade, D.E. & M. Jimenez-Sanchez & A.J. Ragazzo-Sanchez. 2019. Ultrasound-assisted microencapsulation of jackfruit extract in eco-friendly powder particles: characterization and antiproliferative activity. Journal of Dispersion Science and Technology
• D. Chevalier-Lucia & L. Picart-Palmade. 2019. Chapter 5 : High-pressure homogenization in food processing. In: F. Chemat and E. Vorobiev, Green food processing techniques
• L. Picart-Palmade, C. Cunault, D. Chevalier-Lucia, M.-P. Belleville & S. Marchesseau, 2019. Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing. Frontiers in Nutrition, 130 (5), 223, 1-18
• A. Thi-Binh Nguyen , M. Nigen, L. Jimenez, H. Ait-Abderahim, C. Cunault, S. Marchesseau & L. Picart-Palmade, 2018. A multi-scale approach to identify the role of heat treatment, milk protein composition and starter culture on the gel formation and the texture defects of acid milk gel. Food Hydrocolloids, 85, 299-310.
• C. Cunault, C. Faille, R. Briandet, E. Trottier, F. Postollec, N. Desirac & Thierry Benezech, 2018. Pseudomonas sp. biofilm development on fresh-cut food equipment surfaces – a growth curve fitting approach to building a comprehensive tool for studying surface contamination dynamics. Food and Bioproducts Processing, 107, 70-87.
• A. Bahri , M. Martin, C. Gergely, S. Marchesseau & D. Chevalier-Lucia. 2018. Topographical and nanomechanical characterization of casein nanogel particles using atomic force microscopy. Food Hydrocolloids, 83, 53-60
• C. Faille, C. Cunault, T. Dubois & T. Bénézech. 2018. Hygienic design of food processing lines to mitigate the risk of bacterial food contamination with respect to environmental concerns. Innovative Food Science and Emerging Technologies, 46: 65-73. 
• E. Lam, I. McKinnon, S. Marchesseau, D. Otter, P. Zhou & Y. Hemar. 2018. The effect of transglutaminase on reconstituted skim milks at alkaline pH. Food Hydrocolloids, 85: 10-20
• A.Thi-Binh Nguyen , M. Nigen, L. Jimenez, H. Ait-Abderrahim, S. Marchesseau & L Picart-Palmade. 2018. Performances of different protocols for exocellular polysaccharides extraction from milk acid gels: application to yogurt. Food Chemistry, 239: 742-750
• A. Zouari , S. Marchesseau, D. Chevalier-Lucia, G. Raffard , M.A. Ayadi & L. Picart-Palmade. 2018. Acid gelation of raw and reconstituted spray-dried dromedary milk: A dynamic approach of gel structuring. International Dairy Journal, 81: 95-103

Communications with Proceedings in an International or National Congress