Valerie Lechevalier

LECTURER

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

France

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Valerie Lechevalier is a Lecturer at L’Institut Agro Rennes-Angers in France. Her research primarily focuses on food science, particularly the interactions and structures of plant and animal proteins in various applications. Recent articles highlight her work on protein mixtures, functional ingredients from meat processing, and advancements in microencapsulation technologies. She is also involved in exploring healthier plant-based food alternatives and their nutritional profiles.

Articles (8)

Year:

2025

Year:

2024

Year:

2023

Year:

2022

Year:

2022

Year:

2021

Year:

2020

Year:

2020

Collaborators (3)

Jeehyun Lee

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

FRANCE

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Yves Le Loir

Head of Research Unit / Directeur d'Unité

Institut National de Recherche pour l’Agriculture l’Alimentation et l’Environnement Centre Bretagne-Normandie

FRANCE

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Antoine Bouchoux

Université de Toulouse

FRANCE

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Valerie Lechevalier

Research Interests

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Articles (8)

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

Beef protein ingredients from fat rendering process are promising functional ingredients

Interactions Between Isolated Pea Globulins and Purified Egg White Proteins in Solution

Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances

Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception

Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits

In vitro digestion of complex foods: How microstructure influences food disintegration and micronutrient bioaccessibility

Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties

Collaborators (3)

Jeehyun Lee

Yves Le Loir

Antoine Bouchoux

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