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Philippe Bohuon

Professeur

L' Institut Agro Montpellier

France

Research Interests

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Professors in France Professors in Food Science Food Science professors in France

About

Philippe Bohuon is a Professor at L' Institut Agro Montpellier, France. His research focuses on food processing and engineering, with recent articles exploring topics such as water distribution in legumes during cooking, thermal denaturation in proteins, and the effects of cooking operations on food quality. Additionally, he has contributed to modeling heat and mass transfer in frying processes and the kinetics of compound degradation in various food systems.

Articles (17)

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2026

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2026

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2026

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2025

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2025

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2025

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2024

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2022

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2022

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2021

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2021

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2021

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2021

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2021

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2020

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2020

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2020

Collaborators (3)

Manuel DORNIER

Professor

L' Institut Agro Montpellier

FRANCE

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Fanny Coffigniez

Associate professor

University of Montpellier

FRANCE

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Louis C.P.M. de Smet

Professor

Wageningen University & Research

NETHERLANDS

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Philippe Bohuon

Research Interests

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Articles (17)

Water uptake and texture formation in tiny cereal grains during cooking: The case of fonio (Digitaria exilis)

Impact of soaking and cooking on in-vitro digestibility of chickpea proteins

Decoding Tocopherol–Polyphenol interactions in oil-in-water emulsions through combined WIM-CAT and CV assays

Thermal transitions of fonio (Digitaria exilis) starch: modeling and phase diagram from DSC analysis

Effet de la durée d’exposition aux micro-ondes sur la structure des graines de pois chiches

Unveiling synergistic antioxidant combinations for α-tocopherol in emulsions: A spectrophotometric-mathematical approach

Quantifying water distribution between starch and protein in beans and chickpeas during cooking

Modeling the Thermal Denaturation of the Protein–Water System in Pulses (Lentils, Beans, and Chickpeas)

Impact of cooking and drying operations on color, curcuminoids, and aroma of <i>Curcuma longa</i> L.

Multi-compartment model for heat and mass transfer during the frying of frozen pre-fried French fries

Modeling the gelatinization-melting transition of the starch-water system in pulses (lentil, bean and chickpea)

Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture

A digital learning tool based on models and simulators for food engineering (MESTRAL)

Modelling folates reaction kinetics during cowpea seed germination in comparison with soaking

Estimation of the kinetic parameters of anthocyanins degradation at different water activities during treatments at high temperature (100–140 °C) using an unsteady-state 3D model

Quality, typicity and potential valorization of Piper borbonense, a poorly known wild pepper from Reunion Island

Coupling osmotic dehydration with heat treatment for green papaya impregnated with blackberry juice solution

Collaborators (3)

Manuel DORNIER

Fanny Coffigniez

Louis C.P.M. de Smet

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