Jeehyun Lee

L'Institut Agro Rennes-Angers - Campus d'Angers

France

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Articles (11)

Year:

2025

Year:

2025

Year:

2024

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Collaborators (6)

Stéphanie Roux

Associate Professor

AgroParisTech

FRANCE

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Kevin Lachin

Maître de Conférences en Génie des Procédés/ Associate Professor in Process Engineering

AgroParisTech

FRANCE

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Jennifer Burgain

Université de Lorraine

FRANCE

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Valerie Lechevalier

LECTURER

L'Institut Agro Rennes-Angers - Campus d'Angers

FRANCE

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Frédérique Pédrono

Assistant Professor in the team "Bioactivity and Nutrition"

INRAE

FRANCE

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Hedi ROMDHANA

FRANCE

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Jeehyun Lee

Research Interests

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Articles (11)

Protein–Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White Mixtures

Milk gel formation and properties: impact of whey protein aggregates

Dynamic in vitro gastric digestion of skimmed milk using the NERDT, an advanced human biomimetic digestion system

Exploring the formation of surficial whey protein deposits under shear stress by rheofluidic approach

Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of volatile markers extracted during baking

Unravelling the Influence of Composition and Heat Treatment on Key Characteristics of Dairy Protein Powders Using a Multifactorial Approach

Towards more biomimetic and sustainable infant formula: challenges and future opportunities

Heat treatment of milk protein concentrates affects enzymatic coagulation properties

Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking

Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments

Delivering remote food engineering labs in COVID-19 time

Collaborators (6)

Stéphanie Roux

Kevin Lachin

Jennifer Burgain

Valerie Lechevalier

Frédérique Pédrono

Hedi ROMDHANA

Make your next move.

Jeehyun Lee

Research Interests

Explore related searches

Contact this professor

Articles (11)

Protein–Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White Mixtures

Milk gel formation and properties: impact of whey protein aggregates

Dynamic in vitro gastric digestion of skimmed milk using the NERDT, an advanced human biomimetic digestion system

Exploring the formation of surficial whey protein deposits under shear stress by rheofluidic approach

Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of volatile markers extracted during baking

Unravelling the Influence of Composition and Heat Treatment on Key Characteristics of Dairy Protein Powders Using a Multifactorial Approach

Towards more biomimetic and sustainable infant formula: challenges and future opportunities

Heat treatment of milk protein concentrates affects enzymatic coagulation properties

Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking

Phase Diagram of Dairy Protein Mixes Obtained by Single Droplet Drying Experiments

Delivering remote food engineering labs in COVID-19 time

Collaborators (6)

Stéphanie Roux

Kevin Lachin

Jennifer Burgain

Valerie Lechevalier

Frédérique Pédrono

Hedi ROMDHANA

Make your next move.

Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of volatile markers extracted during baking