Thesis defences

The thesis is entitled: Emulsions alimentaires stabilisées par des ingrédients protéiques de légumineuses : de la structure de l'interface à la digestion / Food emulsions stabilized by plant-based protein ingredients: From interfacial structure to digestion.

The thesis is entitled: ‘Development of the sorghum grain cell wall: evolution of its impact on protein digestibility’.

The thesis is entitled : 'Resilient, sustainable, and nutritious : pigeon pea protein fractions as high-potential food ingredients'

The thesis is entitled: ‘Baking cakes by ohmic heating: impact of baking powder and process parameters on cake quality.’

The thesis is entitled: Towards a decision-support tool for the use of wheat flour in industrial bakeries.