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authFullName_s : Isabelle Souchon

Mechanistic modeling of the digestion of dairy solutions and gels as compared with mini-pig in vivo data

Steven Le Feunteun , Florence Barbe , Isabelle Souchon , Didier Dupont , Béatrice Laroche
1 st international conference on food Digestion, Mar 2012, Cesena, Italy. Cost Infogest, 2012
Conference poster hal-01191229v1

Construire une offre alimentaire plus saine, durable et appréciée des consommateurs : cartographie multicritère du marché français des pizzas

Isabelle Souchon , Caroline Pénicaud , Julien Delarue , Louis Georges Soler , Anne Saint Eve
JFN 2017, Journées Francophones de Nutrition, Dec 2017, Nantes, France
Conference papers hal-02268929v1

Sensory drivers of consumer perception of naturalness, nutritional and environmental qualities: inventory of Pizzas in France

Anne Saint Eve , Julien Delarue , Caroline Pénicaud , Marynella Thiel , Louis Georges Soler , et al.
12. Pangborn Sensory Science Symposium (Pangborn 2017), Aug 2017, Providence, United States
Conference papers hal-02266909v1
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Data on the Life Cycle Assessment of pizzas cooked and consumed at home taking into account the variability of consumer practices

Adeline Cortesi , Marine Colpaert , Anne Saint-Eve , Bastien Maurice , Gwenola Yannou-Le Bris , et al.
Data in Brief, 2023, 48, pp.109143. ⟨10.1016/j.dib.2023.109143⟩
Journal articles hal-04143509v1

Influence of composition(CO2 and Sugar) on aroma release and perception of mint-flavored carbonated beverages

Anne Saint Eve , Isabelle Délérist , Elodie Aubin , Etienne Semon , Gilles Feron , et al.
Journal of Agricultural and Food Chemistry, 2009, 57 (13), pp.5891-5898. ⟨10.1021/jf900542j⟩
Journal articles hal-01195427v1

Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water

Mirela Kopjar , Isabelle Andriot , Anne Saint Eve , Isabelle Souchon , Elisabeth Guichard
Journal of the Science of Food and Agriculture, 2010, 90 (8), pp.1285-1292. ⟨10.1002/jsfa.3929⟩
Journal articles istex hal-01195445v1

Mechanistic approach to explain in-mouth aroma release and perception: case of dairy gels

Anne Saint-Eve , Samuel Atlan , Isabelle Déléris , Elisabeth Guichard , Etienne Sémon , et al.
IUFOST, 13. world congress of food sciences technology, Sep 2006, Nantes, France. ⟨10.1051/IUFoST:20060611⟩
Conference papers hal-03373032v1
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Consumer preferences for new fermented food products that mix animal and plant protein sources

Anne Saint-Eve , Françoise Irlinger , Caroline Pénicaud , Isabelle Souchon , Stéphan Marette
Food Quality and Preference, 2021, 90, pp.104117. ⟨10.1016/j.foodqual.2020.104117⟩
Journal articles hal-03938233v1
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A novel approach for studying the indoor dispersion of aroma through computational fluid dynamics

Artemio Plana-Fattori , Ioan-Cristian Trelea , Jean-Francois Le Page , Isabelle Souchon , Philippe Pollien , et al.
Flavour and Fragrance Journal, 2014, 29 (3), pp.143-156. ⟨10.1002/ffj.3190⟩
Journal articles hal-01123063v1

Effect of the structure of model matrices on in vitro proteolysis and lipolysis kinetics observed using the INFOGEST recommendations and a pH-Stat method

Damien Mat , Steven Le Feunteun , Camille Michon , Isabelle Souchon
4. International Conference of Food Digestion, Mar 2015, Naples, Italy
Conference papers hal-01648182v1

Mechanistic models predict in vivo aroma compound release during masticated and non-masticated food consumption: impact of product and physiological properties (présentation orale)

Ioan Cristian Tréléa , Isabelle Déléris , Anne Saint-Eve , Isabelle Souchon
Food Structures, Digestion & Health Conference, 2013, Melbourne, Australia
Conference papers hal-01598179v1

In vitro, in vivo and modelling approaches to explain the dynamics of salty perception of model dairy products (communication orale)

Anne Saint-Eve , Maud Panouille , Clément De Loubens , Isabelle Déléris , Ioan Cristian Tréléa , et al.
EUROSENSE - 5th European Conference on Sensory and Consumer Research, 2012, Berne, Switzerland
Conference papers hal-01598189v1
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Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

Audrey Cosson , Isabelle Souchon , Julia Richard , Nicolas Descamps , Anne Saint-Eve
Foods, 2020, 9 (8), pp.969. ⟨10.3390/foods9080969⟩
Journal articles hal-03087739v1

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Salma Ben Harb , Maud M. Panouille , Delphine Huc-Mathis , Gabrielle Moulin , Anne Saint Eve , et al.
Food Hydrocolloids, 2018, 77, pp.75-84. ⟨10.1016/j.foodhyd.2017.09.022⟩
Journal articles hal-02628698v1
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La qualité des aliments d'origine animale selon les conditions de production et de transformation. Synthèse de l'Expertise scientifique collective

Sophie Prache , Veronique Sante-Lhoutellier , Camille Adamiec , Thierry Astruc , Elisabeth Baéza , et al.
[0] INRAE. 2020, 112 p
Reports hal-02934505v2
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Lipo-Protein Emulsion Structure in the Diet Affects Protein Digestion Kinetics, Intestinal Mucosa Parameters and Microbiota Composition

Marion M. Oberli , Véronique Douard , Martin Beaumont , Daphné Jaoui , Fabienne Devime , et al.
Molecular Nutrition and Food Research, 2018, 62 (2), pp.1700570. ⟨10.1002/mnfr.201700570⟩
Journal articles hal-01619023v1
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A biomechanical model of swallowing for understanding the influence of saliva and food bolus viscosity on flavour release

Clément de Loubens , Albert Magnin , Marion Doyennette , Ioan Cristian Tréléa , Isabelle Souchon
Journal of Theoretical Biology, 2011, 280, pp.180-8. ⟨10.1016/j.jtbi.2011.04.016⟩
Journal articles hal-00840827v1
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Structuring food to control its disintegration in the gastrointestinal tract and optimize nutrient bioavailability

Didier Dupont , Steven Le Feunteun , S. Marze , Isabelle Souchon
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2018, 46, pp.83-90. ⟨10.1016/j.ifset.2017.10.005⟩
Journal articles hal-03615663v1
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Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes

A. Cosson , E. Meudec , C. Ginies , A. Danel , P. Lieben , et al.
Food Chemistry, 2022, 385, ⟨10.1016/j.foodchem.2022.132615⟩
Journal articles hal-03607206v1
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Identification and characterization of the main peptides in pea protein isolates using ultra high-performance liquid chromatography coupled with mass spectrometry and bioinformatics tools

Audrey Cosson , Lydie Oliveira Correia , Nicolas Descamps , Anne Saint-Eve , Isabelle Souchon
Food Chemistry, 2022, 367, pp.130747. ⟨10.1016/j.foodchem.2021.130747⟩
Journal articles hal-03517046v1

Design of palatable and healthy foods: mathematical modeling of in-mouth flavor release as a tool to help in formulation of less fat and salty foods (présentation orale)

Isabelle Souchon , Ioan Cristian Tréléa , Marion Doyennette , Clément De Loubens , Isabelle Déléris , et al.
IFT12 - Institute of Food Research Annual Meeting, 2012, Las Vegas, Nevada, USA, Unknown Region
Conference papers hal-01598188v1
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Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions

Audrey Cosson , David Blumenthal , Nicolas Descamps , Isabelle Souchon , Anne Saint-Eve
Food Research International, 2021, 141, ⟨10.1016/j.foodres.2021.110151⟩
Journal articles hal-03639299v1

Vapour–liquid equilibria of aroma compounds in hydroalcoholic solutions: Measurements with a recirculation method and modelling with the NRTL and COSMO-SAC approaches

Violaine Athès , Patrice Paricaud , Mohammed Ellaite , Isabelle Souchon , Walter Fürst
Fluid Phase Equilibria, 2008, 265 (1-2), pp.139-154. ⟨10.1016/j.fluid.2008.01.012⟩
Journal articles istex hal-01153461v1

Designing emulsion-type food structures to modulate lipid and protein digestion

Damien Mat , Steven Le Feunteun , Isabelle Souchon , Camille Michon
3.International Conference on Food Structures, Digestion and Health, Oct 2015, Wellington, New Zealand
Conference papers hal-01646889v1

In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids

Damien Mat , Steven Le Feunteun , Camille Michon , Isabelle Souchon
Food Research International, 2016, 88, pp.226-233. ⟨10.1016/j.foodres.2015.12.002⟩
Journal articles hal-01384421v1

Diffusion of aroma compounds in stirred yogurts with different complex viscosities

Isabelle Deleris , Clementine Lauverjat , Ioan-Cristian Trelea , Isabelle Souchon
Journal of Agricultural and Food Chemistry, 2007, 55 (21), pp.8681-8687. ⟨10.1021/jf071149y⟩
Journal articles istex hal-01313363v1

Validation of a new in vitro dynamic system to simulate infant digestion

Olivia Ménard , Thomas Cattenoz , Herve Guillemin , Isabelle Souchon , Amélie Deglaire , et al.
Food Chemistry, 2014, 145, pp.1039-45. ⟨10.1016/j.foodchem.2013.09.036⟩
Journal articles hal-01195471v1

Corrigendum to ‘Modelling the role of oral processing on in vivo aroma release of white rice: Conceptual model and experimental validation’ [LWT-Food Science and Technology 141 (2021) 110918]

Muhammad Syahmeer How , Jim Jones , Marco Morgenstern , Eli Gray-Stuart , John Bronlund , et al.
LWT - Food Science and Technology, 2021, 144, pp.111391. ⟨10.1016/j.lwt.2021.111391⟩
Journal articles hal-03250532v1
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The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions

Marion Doyennette , Isabelle Deleris , Anne Saint Eve , Aurélie Gasiglia , Isabelle Souchon , et al.
Food Research International, 2011, 44 (10), pp.3174 - 3181. ⟨10.1016/j.foodres.2011.07.034⟩
Journal articles hal-01003263v1

Mechanistic mathematical model for in vivo aroma release during eating of semiliquid foods

Ioan-Cristian Trelea , Samuel Atlan , Isabelle Deleris , Anne Saint-Eve , Michele Marin , et al.
Chemical Senses, 2007, 33 (2), pp.181-192. ⟨10.1093/chemse/bjm077⟩
Journal articles hal-01313374v1