Aims

Our work aims to understand the dynamics of structuration / destructuration of colloidal protein systems under physical and / or chemical constraints based on a multi-scale and multidisciplinary approach.

Processes

The food processes targeted by our studies apply:

• Physical constraints:
  • Shear stress (by dispersion / homogenization, turbulent flow ...)
  • High pressure (hydrostatic, homogenization)
  • Thermal (by heat exchangers)
• Chemical constraints:
  • Acidification (fermentation, addition of organic acids)
  • Carbonatation (CO₂ sous pression)
  • Ionic force

High Hydrostatic Pressure 

Ultra High Pressure of Homogeneization

CO2 treatment under pressure

Analytical skills

We studied the impact of these processes on the techno-functional and interaction properties of the products obtained, but also on nutritional quality. This approach is based on skills in protein biochemistry, rheology, microscopy: microstructure / nanostructure (SEM, confocal, AFM liquid medium), image analysis, design / adaptation and process control.