Anaïs Lavoisier

Post-doctoral researcher INRAE

• PhD in Engineering Sciences from the Pontificia Universidad Católica de Chile (Santiago, Chile) in the Gastronomic Engineering unit. Thesis entitled: "Effect of a whey protein network formed by cold gelation on starch gelatinization and digestibility"

FlaveurVeg project (Qualiment): "Exploring the tactile dimension of plant protein perception".
Technical skills:

• Characterisation of the rheological and mechanical properties of viscoelastic materials, shear and extensional rheology, texture analysis
• Study of the deconstruction of food matrices: INFOGEST in vitro static digestion protocol for adults and elderly people, monitoring of proteolysis and lipolysis
• Observation of the microstructure of food matrices
• Study of thermal transitions and physico-chemical characterisation
• Digital image analysis, prototyping
  

Structure-property relationships, rheology, perception, in vitro digestion, food oral processing, proteins, milk, legumes, starch

• Lavoisier, Anaïs, M. Morzel, Séverine Chevalier, Gwenaele Henry, Julien Jardin, Marielle Harel-Oger, Gilles Garric, et Didier Dupont (2023). In Vitro Digestion of Two Protein-Rich Dairy Products in the Ageing Gastrointestinal Tract. Food & Function, 14, 4569. https://doi.org/10.1039/D3FO02693K

• Lavoisier, Anaïs, Alejandro Avila-Sierra, Carsten Timpe, Peter Kuehl, Leonie Wagner, Carole Tournier, et Marco Ramaioli (2022). A Novel Soft Robotic Pediatric in Vitro Swallowing Device to Gain Insights into the Swallowability of Mini-Tablets. International Journal of Pharmaceutics 629, 122369. https://doi.org/10.1016/j.ijpharm.2022.122369

• Lavoisier, Anaïs, Sathyavageeswaran Shreeram, Michael Jedwab, et Marco Ramaioli (2021). Effect of the Rheological Properties of the Liquid Carrier on the in Vitro Swallowing of Solid Oral Dosage Forms ». Journal of Texture Studies 52(5‑6): 623‑37. https://doi.org/10.1111/jtxs.12618

• Lavoisier, Anaïs, Thomas A. Vilgis, et José Miguel Aguilera (2019). Effect of Cysteine Addition and Heat Treatment on the Properties and Microstructure of a Calcium-Induced Whey Protein Cold-Set Gel ». Current Research in Food Science 1: 31‑42. https://doi.org/10.1016/j.crfs.2019.10.001

• Lavoisier, Anaïs, et José Miguel Aguilera (2019). Effect of a Whey Protein Network Formed by Cold Gelation on Starch Digestibility ». Food Biophysics 14 (2): 214‑24. https://doi.org/10.1007/s11483-019-09573-3

• Lavoisier, Anaïs, et José Miguel Aguilera (2019). Starch Gelatinization inside a Whey Protein Gel Formed by Cold Gelation ». Journal of Food Engineering 256: 18‑27. https://doi.org/10.1016/j.jfoodeng.2019.03.013