| Spray drying of probiotics and other food-grade bacteria: A review S Huang, ML Vignolles, XD Chen, Y Le Loir, G Jan, P Schuck, R Jeantet Trends in food science & technology 63, 1-17, 2017 | 348 | 2017 |
| Analytical methods for food and dairy powders P Schuck, R Jeantet, A Dolivet John Wiley & Sons, 2012 | 220 | 2012 |
| Free fat, surface fat and dairy powders: interactions between process and product. A review ML Vignolles, R Jeantet, C Lopez, P Schuck Le Lait 87 (3), 187-236, 2007 | 187 | 2007 |
| Egg white drying: Influence of industrial processing steps on protein structure and functionalities V Lechevalier, R Jeantet, A Arhaliass, J Legrand, F Nau Journal of Food Engineering 83 (3), 404-413, 2007 | 169 | 2007 |
| High intensity pulsed electric fields applied to egg white: effect on Salmonella enteritidis inactivation and protein denaturation R Jeantet, F Baron, F Nau, M Roignant, G Brulé Journal of Food Protection 62 (12), 1381-1386, 1999 | 155 | 1999 |
| How surface composition of high milk proteins powders is influenced by spray-drying temperature C Gaiani, M Morand, C Sanchez, EA Tehrany, M Jacquot, P Schuck, ... Colloids and Surfaces B: Biointerfaces 75 (1), 377-384, 2010 | 148 | 2010 |
| Recent advances in spray drying relevant to the dairy industry: A comprehensive critical review P Schuck, R Jeantet, B Bhandari, XD Chen, ÍT Perrone, AF de Carvalho, ... Drying Technology 34 (15), 1773-1790, 2016 | 133 | 2016 |
| Drying of a single droplet to investigate process–structure–function relationships: a review C Sadek, P Schuck, Y Fallourd, N Pradeau, C Le Floch-Fouere, R Jeantet Dairy Science & Technology 95 (6), 771-794, 2015 | 114 | 2015 |
| Water activity and glass transition in dairy ingredients P Schuck, E Blanchard, A Dolivet, S Méjean, E Onillon, R Jeantet Le Lait 85 (4-5), 295-304, 2005 | 107 | 2005 |
| Initiation à la technologie fromagère M Mahaut, R Jeantet, G Brulé Éditions TEC & DOC, 2000 | 103 | 2000 |
| Continuous raw skim milk processing by pulsed electric field at non-lethal temperature: effect on microbial inactivation and functional properties J Floury, N Grosset, N Leconte, M Pasco, MN Madec, R Jeantet Le Lait 86 (1), 43-57, 2006 | 101 | 2006 |
| Caking of lactose: A critical review M Carpin, H Bertelsen, JK Bech, R Jeantet, J Risbo, P Schuck Trends in Food Science & Technology 53, 1-12, 2016 | 97 | 2016 |
| Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins M Gulzar, S Bouhallab, R Jeantet, P Schuck, T Croguennec Food chemistry 129 (1), 110-116, 2011 | 89 | 2011 |
| Semicontinuous production of lactic acid in a bioreactor coupled with nanofiltration membranes R Jeantet, JL Maubois, P Boyaval Enzyme and Microbial Technology 19 (8), 614-619, 1996 | 89 | 1996 |
| Double use of highly concentrated sweet whey to improve the biomass production and viability of spray-dried probiotic bacteria S Huang, C Cauty, A Dolivet, Y Le Loir, XD Chen, P Schuck, G Jan, ... Journal of functional foods 23, 453-463, 2016 | 84 | 2016 |
| Shape, shell, and vacuole formation during the drying of a single concentrated whey protein droplet C Sadek, H Tabuteau, P Schuck, Y Fallourd, N Pradeau, ... Langmuir 29 (50), 15606-15613, 2013 | 81 | 2013 |
| Les produits laitiers R Jeantet, T Croguennec, M Mahaut, P Schuck, G Brulé Editions Tec & Doc Lavoisier, 2007 | 79 | 2007 |
| Drying by desorption: a tool to determine spray drying parameters P Schuck, A Dolivet, S Méjean, P Zhu, E Blanchard, R Jeantet Journal of Food Engineering 94 (2), 199-204, 2009 | 75 | 2009 |
| Adaptation of beneficial Propionibacteria, lactobacilli, and Bifidobacteria improves tolerance toward technological and digestive stresses F Gaucher, S Bonnassie, H Rabah, P Marchand, P Blanc, R Jeantet, ... Frontiers in microbiology 10, 841, 2019 | 73 | 2019 |
| Spray drying of dairy bacteria: New opportunities to improve the viability of bacteria powders P Schuck, A Dolivet, S Mejean, C Hervé, R Jeantet International Dairy Journal 31 (1), 12-17, 2013 | 72 | 2013 |
