References of "Lefebure, Emilie"
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See detailCow milk coagulation: process description, variation factors and evaluation methodologies. A review.
Troch, Thibault; Lefebure, Emilie ULg; Baeten, Vincent et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment (2017), 21

Introduction. For dairy producers who want to transform their milk, the ability of milk to coagulate is an important parameter. It makes it possible to transform milk into cheese. Therefore, it is ... [more ▼]

Introduction. For dairy producers who want to transform their milk, the ability of milk to coagulate is an important parameter. It makes it possible to transform milk into cheese. Therefore, it is necessary to understand the coagulation process and the techniques to measure it in order to achieve the best transformation performance. The objective of this review is to describe the milk coagulation process, the factors influencing it and the methods for measuring the coagulation of milk at lab level. Literature. The processing of milk into cheese involves three steps: coagulation, dewatering and refining. Coagulation is a key step which involves the use of rennet and depends on several parameters (pH, calcium content, temperature, etc.). Some milks never coagulate. To measure the coagulation ability of milk and identify different parameters in milk coagulation properties, the Formagraph, the computerized renneting meter and the Optigraph have been developed (reference methods). Equations have been developed using infrared spectrometry to predict the parameters obtained by the reference methods. Conclusions. The milk coagulation mechanism is known. However, the issue of non-coagulating milk persists and represents a real challenge in terms of yield. The use of infrared is a faster alternative to reference methods that measure the coagulation properties of milk, but still requires an improvement in prediction equations. [less ▲]

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See detailCorrelation between composition and cold stability of palm liquid fractions.
Danthine, Sabine ULg; Lefebure, Emilie ULg; Dijkmans, Peggy et al

Poster (2014, May)

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See detailEffect of palm oil enzymatic interesterification on physicochemical and structural properties of mixed fat blends.
Danthine, Sabine ULg; Lefebure, Emilie ULg; Nhu Trin, Hoa et al

in Journal of the American Oil Chemists' Society (2014), 91

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See detailPuff pastry margarines performances related to their physicochemical properties
Lefebure, Emilie ULg; Cavillot, Valérie; Blecker, Christophe ULg et al

Poster (2013, April 28)

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See detailInfluence of processing parameters on physicochemical properties of low-trans and trans-free puff pastry margarines
Lefebure, Emilie ULg; Ronkart, Sébastien; Brostaux, Yves ULg et al

in LWT - Food Science and Technology (2013), 51(1), 225-232

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See detailInfluence of the processing parameters on the physicochemical properties of puff pastry margarines
Lefebure, Emilie ULg; Ronkart, Sébastien; Brostaux, Yves ULg et al

Poster (2011, September 18)

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See detailEnzymatic Interesterificationof Palm oil and Fractions: A Calorimetric Study
Danthine, Sabine ULg; De Clercq, Nathalie; Lefebure, Emilie ULg et al

Poster (2011, September)

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See detailL’huile de palme et ses alternatives : aspects technologiques
Danthine, Sabine ULg; Lefebure, Emilie ULg

Conference (2011, February 02)

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