The teacher-searchers

TFFFC platform

• Food biochemistry
• Organic chemistry

• Development of analytical methods
• Field-Flow Fractionation (FFF) techniques
• Subjects studied: proteins (milk, wine, wheat), polysaccharides (xanthan, dextran, starch), synthetic polymers, nanoparticles, nanoplastics, nanovectors, antibodies
• Fields of application: Agri-food, pharmaceuticals, cosmetics, environment

TFFFC platform manager

Chemical engineer (ENSCL Chimie Lille)

• 2022: TFFFC platform manager

• 2020: Research engineer on a permanent contract on the TFFFC analytical platform at Purpan Engineering School.

• 2017: Three-year fixed-term contract research engineer on the TFFFC (Toulouse FFF Center) analytical platform at Purpan Engineering School. Management and implementation of projects and services to characterize complex samples containing macromolecules using analytical chemistry techniques

• 2016: Research engineer, one-year R&D fixed-term contract in the PROFIL project (“Multifunctional protein assemblies for innovation in the dairy industry”) at INRAE-BIA Nantes: Formulation of neutral dairy products followed by product analysis: rheology, TEM, A4F, particle size analysis, DLS

• 2016: Research engineer on a nine-month fixed-term contract in R&D for SOLINA (at INRAE-BIA Nantes): Formulation of collagen- and alginate-based gels for meat products. Rheological analysis of gels

• 2015: Six-month R&D internship for Cooperl Arc Atlantique (at INRAE-BIA Nantes): Extraction of molecules of interest from microalgae: Analysis of fractions obtained (chemical assays, CpG, UV-vis, granulometry, gel electrophoresis), study of functional properties

• 2014: Two-month internship in the School of Pharmacy laboratory in Dunedin, New Zealand: Research into the polymerization of human serum albumin; HPLC and IR spectroscopy analyses

• 2013: Two-month internship at L’Oréal’s hair-dye plant in Libramont (Belgium) in Quality Control

• Hennetier M., Detomi De Albuquerque C., Belahcen L., Martin Saez I., Valentin R., Tormo H. Assessment of the impact of pasteurization on protein denaturation in sheep sweet whey by Asymmetrical flow field-flow fractionation according to sampling period (2024). International Dairy Journal INDA-D-24-00180R1

• Fillaudeau A., Cuenot S., Makshakova O., Traboni S., Sinquin C., Hennetier M., Bedini E., Perez S., Colliec-Jouault S., A. Zykwinska. Glycosaminoglycan-mimetic infernan grafted with poly(N-isopropylacrylamide): Toward a thermosensitive polysaccharide (2024). Carbohydrate Polymers 326 (2024) 121638. https://doi.org/10.1016/j.carbpol.2023.121638

• Chauvet L., Menard O., Le Gouar Y., Henry G., Jardin J., Hennetier M., Croguennec T., Audenhaege M. V., Dupont D., Lemaire M., Le Huërou-Luron I., Deglaire A. Protein ingredient quality of infant formulas impacts their structure and kinetics of proteolysis under in vitro dynamic digestion (2023). Food Research International 169 (2023) 112883, https://doi.org/10.1016/j.foodres.2023.112883

• Velazquez-Dominguez A., Hennetier M., Abdallah M., Hiolle M., Violleau F., Delaplace G., De Sa Peixoto P. (2023). Influence of enzymatic cross-linking on the apparent viscosity and molecular characteristics of casein micelles at neutral and acidic pH. Food Hydrocolloids, FOOHYD 108552, https://doi.org/10.1016/j.foodhyd.2023.108552

• Nogueira M. H., Scudeler L. A., Humblot L., Doumert B., Hennetier M., Violleau F., Lesur C., Delaplace G., Peixoto P. P. S.(2023). Assessment of structures in phosphocaseinate dispersions by A4F, NMR and SAXS: The impact of demineralization and heat treatment on viscosity. Food Hydrocolloids 137 (2023) 108366. https://doi.org/10.1016/j.foodhyd.2022.108366

• Dupre-Demorsy A., Kurowska I., Balayssac S., Hennetier M., Ric A., Bourdon V., Ando T., Ajiro H., Couteliera O. and Destarac M. (2022). RAFT polymerization of N-vinylformamide and corresponding double hydrophilic block copolymers. Polym. Chem. 2022, DOI: 10.1039/D2PY00925K

• Halabi A., Croguennec T., Menard O., Briard-Bion V., Jardin J., Le Gouar Y., Hennetier M., Bouhallab S., Dupont D., Deglaire A. (2022). Protein structure in model infant milk formulas impacts their kinetics of hydrolysis under in vitro dynamic digestion. Food Hydrocolloids 126 (2022) 107368 https://doi.org/10.1016/j.foodhyd.2021.107368

• Halabi A., Deglaire A., Hennetier M., Violleau F., Burel A., Bouhallab S., Dupont D., Croguennec T.(2020) Structural characterization of heat-induced protein aggregates in model infant milk formulas. Food Hydrocolloids 107 (2020) 105928 https://doi.org/10.1016/j.foodhyd.2020.105928

• De Guibert D., Hennetier M., Martin F., Six T., Gu Y., Le Floch Fouéré C., Delaplace D., Jeantet R.(2020). Flow process and heating conditions modulate the characteristics of whey protein aggregates. Journal of Food Engineering 264 (2020) 109675. https://doi.org/10.1016/j.jfoodeng.2019.07.022