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Deroanne Claude

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Main Referenced Co-authors
Blecker, Christophe  (15)
Danthine, Sabine  (12)
Paquot, Michel  (8)
Sindic, Marianne  (8)
Wathelet, Jean-Paul  (8)
Main Referenced Keywords
polymorphism (4); shortening (4); rapeseed oil (3); texture (3); triglyceride (3);
Main Referenced Disciplines
Food science (28)
Agriculture & agronomy (4)
Physical, chemical, mathematical & earth Sciences: Multidisciplinary, general & others (3)
Chemical engineering (2)
Biochemistry, biophysics & molecular biology (2)

Publications (total 39)

The most downloaded
1678 downloads
Besbes, S., Blecker, C., Deroanne, C., Lognay, G., Drira, N.-E., & Attia, H. (2005). Heating effects on some quality characteristics of date seed oil. Food Chemistry, 91 (3), 469-476. doi:10.1016/j.foodchem.2004.04.037 https://hdl.handle.net/2268/35601

The most cited

390 citations (OpenAlex)

Besbes, S., Blecker, C., Deroanne, C., Drira, N. E., & Attia, H. (2004). Date seeds: chemical composition and characteristic profiles of the lipid fraction. Food Chemistry, 84 (4), 577-584. doi:10.1016/S0308-8146(03)00281-4 https://hdl.handle.net/2268/35583

Goffin, D., Delzenne, N., Blecker, C., Hanon, E., Deroanne, C., & Paquot, M. (2011). Will isomalto-oligosaccharides, a well-established functional food in Asia, break through the European and American market? The status of knowledge on these prebiotics. Critical Reviews in Food Science and Nutrition. doi:10.1080/10408391003628955
Peer Reviewed verified by ORBi

Razafindralambo, H., Blecker, C., Deroanne, C., & Paquot, M. (2009). High-throughput methodology applied to screening of carbohydrate-based surfactant interfacial properties for colloidal system formulations [Poster presentation]. Speeding up the development of complex formulations, GENT, Belgium.

Cavillot, V., Pierart, C., De Meerendre, M. K., Vincent, M., Paquot, M., Wouters, J., Deroanne, C., & Danthine, S. (2009). PHYSICOCHEMICAL PROPERTIES OF EUROPEAN BAKERY MARGARINES WITH AND WITHOUT TRANS FATTY ACIDS. Journal of Food Lipids, 16 (3), 273-286. doi:10.1111/j.1745-4522.2009.01146.x
Peer Reviewed verified by ORBi

Boudries, N., Belhaneche, N., Nadjemi, B., Deroanne, C., Mathlouthi, M., Roger, B., & Sindic, M. (2009). Physicochemical and functional properties of starches from sorghum cultivated in the Sahara of Algeria. Carbohydrate Polymers, 78 (3), 475-480. doi:10.1016/j.carbpol.2009.05.010
Peer Reviewed verified by ORBi

Razafindralambo, H., Blecker, C., Mezdour, S., Deroanne, C., Crowet, J.-M., Brasseur, R., Lins, L., & Paquot, M. (2009). Impacts of the carbonyl group location of ester bond on interfacial properties of sugar-based surfactants: experimental and computational evidences. Journal of Physical Chemistry B, 113, 8872–8877. doi:10.1021/jp903187f
Peer Reviewed verified by ORBi

Detry, J. G., Jensen, B. B. B., Sindic, M., & Deroanne, C. (2009). Flow rate dependency of critical wall shear stress in a radial-flow cell. Journal of Food Engineering, 92 (1), 86-99. doi:10.1016/j.jfoodeng.2008.10.023
Peer Reviewed verified by ORBi

Detry, J., Deroanne, C., Sindic, M., & Jensen, B. B. B. (2009). Laminar flow in radial flow cell with small aspect ratios: Numerical and experimental study. Chemical Engineering Science, 64 (1), 31-42. doi:10.1016/j.ces.2008.09.008
Peer Reviewed verified by ORBi

Bodson, P., Danthine, S., Blecker, C., Wathelet, B., Lognay, G., Wathelet, J.-P., Deroanne, C., & Paquot, M. (2008). Analyse des lipides polaires de la MFGM par SPE et HPLC-ELSD. In CRAW Gembloux, Treizième Carrefour des Productions Animales : Vérités et Contre-Vérités (pp. 8). Gembloux, Belgium: Centre Wallon de la Recherche Agronomique.

Bodson, P., Danthine, S., Blecker, C., Wathelet, B., Lognay, G., Wathelet, J.-P., Deroanne, C., & Paquot, M. (23 January 2008). Polar lipids analysis from the MFGM by SPE and HPLC-ELSD [Poster presentation]. Treisième Carrefour des Productions Animales : Vérités et Contre-vérités, Gembloux, Belgium.

Malumba Kamba, P., Vanderghem, C., Deroanne, C., & Bera, F. (2008). Influence of drying temperature on the solubility, the purity of isolates and the electrophoretic patterns of corn proteins. Food Chemistry, 111 (3), 564-572. doi:10.1016/j.foodchem.2008.04.030
Peer Reviewed verified by ORBi

Massaux, C., Sindic, M., Lenartz, J., Sinnaeve, G., Bodson, B., Falisse, A., Dardenne, P., & Deroanne, C. (2008). Variations In Physicochemical And Functional Properties Of Starches Extracted From European Soft Wheat (Triticum Aestivum L.): The Importance To Preserve The Varietal Identity. Carbohydrate Polymers, 71 (1), 32-41. doi:10.1016/j.carbpol.2007.05.012
Peer Reviewed verified by ORBi

Bouaziz, M., Besbes, S., Blecker, C., Wathelet, B., Deroanne, C., & Attia, H. (2008). Protein And Amino Acid Profiles Of Tunisian Deglet Nour And Allig Date Palm Fruit Seeds. Fruits, 63 (1), 37-43. doi:10.1051/fruits:2007043
Peer Reviewed verified by ORBi

Vanderghem, C., Blecker, C., Danthine, S., Deroanne, C., Haubruge, E., Guillonneau, F., De Pauw, E., & Francis, F. (2008). Proteome analysis of the bovine milk fat globule: Enhancement of membrane purification. International Dairy Journal, 18 (9), 885-893. doi:10.1016/j.idairyj.2008.02.003
Peer Reviewed verified by ORBi

Vanderghem, C., Danthine, S., Blecker, C., & Deroanne, C. (2007). Effect of proteose-peptone addition on some physico-chemical characteristics of recombined dairy creams. International Dairy Journal, 17 (8), 889-895. doi:10.1016/j.idairyj.2006.10.008
Peer Reviewed verified by ORBi

Detry, J. G., Rouxhet, P. G., Boulange-Petermann, L., Deroanne, C., & Sindic, M. (2007). Cleanability assessment of model solid surfaces with a radial-flow cell. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 302 (1-3), 540-548. doi:10.1016/j.colsurfa.2007.03.027
Peer Reviewed verified by ORBi

Ben Thabet, I., Attia, H., Besbes, S., Deroanne, C., Francis, F., Drira, & Blecker, C. (2007). Physicochemical and functional properties of typical tunisian drink: date palm sap (Phoenix dactylifera L.). Food Biophysics, 2 (2), 76-82. doi:10.1007/s11483-007-9033-8
Peer Reviewed verified by ORBi

Cheikh-Rouhou, S., Hentati, B., Besbes, S., Blecker, C., Deroanne, C., & Attia, H. (2006). Chemical composition and lipid fraction characteristics of aleppo pine (Pinus halepensis Mill.) seeds cultivated in Tunisia. Food Science and Technology International, 12 (5), 407-415. doi:10.1177/1082013206069910
Peer Reviewed verified by ORBi

Danthine, S., & Deroanne, C. (2006). Determination of solid fat content (SFC) of binary fat blends and use of these data to predict SFC of selected ternary fat blends containing low-erucic rapeseed oil. Journal of the American Oil Chemists' Society, 83 (7), 571-581. doi:10.1007/s11746-006-1242-7
Peer Reviewed verified by ORBi

Besbes, S., Blecker, C., Deroanne, C., Lognay, G., Drira, N.-E., & Attia, H. (2005). Heating effects on some quality characteristics of date seed oil. Food Chemistry, 91 (3), 469-476. doi:10.1016/j.foodchem.2004.04.037
Peer Reviewed verified by ORBi

Danthine, S., Gibon, V., & Deroanne, C. (2005). Physicochemical characteristics of ternary fat blends involving low-erucic rapeseed oil. European Journal of Lipid Science and Technology, 107 (9), 627-633. doi:10.1002/ejlt.200501170
Peer Reviewed verified by ORBi

Danthine, S., & Deroanne, C. (2004). Influence of SFC, microstructure and polymorphism on texture (hardness) of binary blends of fats involved in the preparation of industrial shortenings. Food Research International, 37 (10), 941-948. doi:10.1016/j.foodres.2004.06.003
Peer Reviewed verified by ORBi

Besbes, S., Blecker, C., Deroanne, C., Drira, N. E., & Attia, H. (2004). Date seeds: chemical composition and characteristic profiles of the lipid fraction. Food Chemistry, 84 (4), 577-584. doi:10.1016/S0308-8146(03)00281-4
Peer Reviewed verified by ORBi

Besbes, S., Blecker, C., Deroanne, C., Bahloul, N., Lognay, G., Drira, N. E., & Attia, H. (2004). Date seed oil: Phenolic, tocopherol and sterol profiles. Journal of Food Lipids, 11 (4), 251-265. doi:10.1111/j.1745-4522.2004.01141.x
Peer Reviewed verified by ORBi

Decap, P., Danthine, S., Vanbrabant, B., De Greyt, W., & Deroanne, C. (2004). Comparison of steam and nitrogen in the physical deacidification of soybean oil. Journal of the American Oil Chemists' Society, 81 (6), 611-617. doi:10.1007/s11746-006-0950-3
Peer Reviewed verified by ORBi

Danthine, S., & Deroanne, C. (2003). Physical and textural characteristics of hydrogenated low-erucic acid rapeseed oil and low-erucic acid rapeseed oil blends. Journal of the American Oil Chemists' Society, 80 (2), 109-114. doi:10.1007/s11746-003-0660-x
Peer Reviewed verified by ORBi

Danthine, S., & Deroanne, C. (2003). Blending of hydrogenated low-erucic acid rapeseed oil, low-erucic acid rapeseed oil, and hydrogenated palm oil or palm oil in the preparation of shortenings. Journal of the American Oil Chemists' Society, 80 (11), 1069-1075. doi:10.1007/s11746-003-0822-x
Peer Reviewed verified by ORBi

Besbes, S., Blecker, C., Attia, H., Massaux, C., & Deroanne, C. (2002). Comparison of Ricotta cheese made by high pressure treatment with that produced by heat treatment of sweet whey. Sciences des Aliments, 22 (5), 601-615. doi:10.3166/sda.22.601-615
Peer reviewed

Massaux, C., Bitar, C., Bera, F., Sindic, M., & Deroanne, C. (2000). High pressure-induced gel formation of chicken meat patties. High Pressure Research, 19 (1-6), 465-473. doi:10.1080/08957950008202539
Peer Reviewed verified by ORBi

Petit, F., Perpinien, G., & Deroanne, C. (2000). Détermination des puissances spécifiques critiques dans des rivières à charge de fond caillouteuse. Revue Géographique de l'Est, 59-65.
Peer reviewed

Delcour, J., Vansteelandt, J., Hythier, M. C., Abecassis, J., Sindic, M., & Deroanne, C. (2000). Fractionation and reconstitution experiments provide insight into the role of gluten and starch interactions in pasta quality. Journal of Agricultural and Food Chemistry, 48 (9), 3767-3773. doi:10.1021/jf991051m
Peer Reviewed verified by ORBi

Danthine, S., Blecker, C., Paquot, M., Innocente, N., & Deroanne, C. (2000). Evolution des connaissances sur la membrane du globule gras du lait: synthese bibliographique. Lait: Revue Générale des Questions Laitières, 80 (2), 209-222. doi:10.1051/lait:2000120
Peer reviewed

Sindic, M., Chevalier, O., Duculot, J., Foucart, M., & Deroanne, C. (1993). Fractionnement du froment d'hiver: influences varietale et phytotechnique [rendement d'extraction en gluten, bilan proteique, index de coagulation]. Industries des Céréales, 82, 3-7.

Deroanne, C., Paquot, M., & Caussin, N. (1988). L'Agro-alimentaire : Recherches et applications. Bulletin de l'Arab-Belgium-Luxemburg Chamber of Commerce.
Peer reviewed

Tchendji, C., Séverin, M., Deroanne, C., & Wathelet, J.-P. (1981). Composition de la graisse de Dacryodes edulis (G. Don) H.J. Lam. Revue Française des Corps Gras, 4, 123-126.
Peer reviewed

Wathelet, J.-P., Deroanne, C., & Séverin, M. (1979). Chromatographie en phase gazeuse des triglycérides d'une graisse butyrique. Revue Française des Corps Gras, 4, 175-180.
Peer reviewed

Wathelet, J.-P., Séverin, M., Ledieu, J., & Deroanne, C. (1977). Nouvelle méthode de détermination de la structure glycéridique. Revue Française des Corps Gras, 4, 195-202.
Peer reviewed

Deroanne, C., Wathelet, J.-P., & Séverin, M. (1976). Etude de la structure des triglycérides de l'huile de palme fractionnée. Evolution de la cristallisation des triglycérides lors du refroidissement de l'huile de palme en vue de son fractionnement par le procédé Tirtiaux. Revue Française des Corps Gras, 1, 27-32.
Peer reviewed

Deroanne, C., Séverin, M., & Wathelet, J.-P. (1976). Caractérisation de l'intersolubilité des glycérides de l'huile de palme. LWT - Food Science and Technology, 9, 304-310.
Peer Reviewed verified by ORBi

Deroanne, C., Wathelet, J.-P., & Séverin, M. (1975). Etude de la structure des triglycérides de l'huile de palme fractionnée. Mise au point d'une méthode d'analyse des triglycérides des fractions solide et liquide de l'huile de palme. Revue Française des Corps Gras, 11, 599-604.
Peer reviewed

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