S
Stéphane Peyron
Researcher at University of Montpellier
Publications - 43
Citations - 1244
Stéphane Peyron is an academic researcher from University of Montpellier. The author has contributed to research in topics: Food packaging & Ascorbic acid. The author has an hindex of 18, co-authored 39 publications receiving 1069 citations. Previous affiliations of Stéphane Peyron include Entertainments National Service Association & SupAgro.
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Individual contribution of grain outer layers and their cell wall structure to the mechanical properties of wheat bran.
Carole Antoine,Stéphane Peyron,Frédéric Mabille,Catherine Lapierre,Brigitte Bouchet,Joel Abecassis,Xavier Rouau +6 more
TL;DR: The mechanical properties of wheat bran and the contribution of each constitutive tissue on overall bran properties were determined on a hard wheat and a soft wheat, where whole bran, intermediate, and aleurone layers demonstrated elastoplastic behavior, whereas pericarp exhibited elastic behavior.
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Wheat bran tissue fractionation using biochemical markers
TL;DR: In this paper, a pin milling process was applied to coarse bran produced by a conventional milling, and three different fractions (B1, B2 and B3) were obtained by sieving the bran products and then the smallest bran particle fraction (B3) was air-classified to obtain two particle size fractions.
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Wheat gluten nanocomposite films as food-contact materials: Migration tests and impact of a novel food stabilization technology (high pressure)
TL;DR: In this paper, the aptitude of a novel biodegradable material [wheat gluten/montmorillonite (MMT)] to be used as a food-contact material was assessed with a focus on mass transfer from the film into foodstuff (migration).
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Effects of Heat Treatment and Pectin Addition on β-Lactoglobulin Allergenicity
TL;DR: Heat denaturation improved significantly the susceptibility of beta-Lg against the pepsin and the T/C and appeared to be distinctively modulated by LMP and HMP, which could reduce the accessibility of cleavage sites and/or epitope sequences.
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Nanoscience and nanotechnologies for biobased materials, packaging and food applications: New opportunities and concerns
William Dudefoi,Ana Villares,Stéphane Peyron,Céline Moreau,Marie-Hélène Ropers,Nathalie Gontard,Bernard Cathala +6 more
TL;DR: The INRA's Science for Food & Bioproducts Engineering division (‘CEPIA’) has been engaged in this huge challenge, and selected results are presented here.