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Unité Matériaux et Transformations

Unité Matériaux et Transformations
CNRS UMR 8207 - Université Lille 1

Directeur : Alexandre Legris

Directeur adjoint : Hugues Leroux

Secrétariat Tél : +33 (0) 320 43 49 67
Fax : + 33 (0) 320 43 65 91
Courriel: secretariat-umet@univ-lille1.fr

Six Thierry
Thierry Six
Technicien Inra
CERTIA, Bâtiment PIHM
Unité Matériaux et Transformations
Institut National de la Recherche Agronomique
369 rue Jules Guesde
BP 20039
59651 Villeneuve d'Ascq
France
Tel: +33 (0)3 20 43 54 38
Fax: +33 (0) 320 43 54 26
Courriel: thierry.six@lille.inra.fr

Recherche

Interfaces aliments/surfaces dans les agro-industries

Correspondant Dévelopement Durable du centre INRA de Lille

Essais pilote, analyses physico-chimiques

Communications récentes

5 communication(s) orale(s). Liste détaillée.

Publications récentes

  1. L. Bouvier, A. Moreau, G. Ronse, T. Six, J. Petit, G. Delaplace, A CFD model as a tool to simulate β-lactoglobulin heat-induced denaturation and aggregation in a plate heat exchanger, Journal of Food Engineering 136 56-63 (2014) [doi: 10.1016/j.jfoodeng.2014.03.025]
  2. J. Petit, T. Six, A. Moreau, G. Ronse, G. Delaplace, β-lactoglobulin denaturation, aggregation, and fouling in a plate heat exchanger: Pilot-scale experiments and dimensional analysis, Chemical Engineering Science 101 432-450 (2013) [doi: 10.1016/j.ces.2013.06.045]
  3. J. Petit, A. L. Herbig, A. Moreau, J. F. Le page, T. Six, G. Delaplace, Granulomorphometry: A suitable tool for identifying hydrophobic and disulfide bonds in β-lactoglobulin aggregates. Application to the study of β-lactoglobulin aggregation mechanism between 70 and 95°C, Journal of Dairy Science 95 4188-4202 (2012) [doi: 10.3168/jds.2011-4146]
  4. P. Blanpain-avet, A. Hédoux, Y. Guinet, L. Paccou, J. Petit, T. Six, G. Delaplace, Analysis by Raman spectroscopy of the conformational structure of whey proteins constituting fouling deposits during the processing in a heat exchanger, Journal of Food Engineering 110 86-94 (2012) [doi: 10.1016/j.jfoodeng.2011.12.005]
  5. R. Jeantet, P. Schuck, T. Six, C. Andre, G. Delaplace, The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder, Dairy Science & Technology 90 225-236 (2010) [doi: 10.1051/dst/2009043]
  6. R. Jeantet, P. Schuck, T. Six, C. Andre, G. Delaplace, The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder, Dairy Science & Technology 90 225-236 (2010) [doi: 10.1051/dst/2009043]
Unité Matériaux et Transformations, CNRS UMR 8207, Université Lille1, Bâtiment C6, 59655 Villeneuve d'Ascq, France
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