BADIN Régis
- Statut : Post-doctorant
- Adresse mail : regis.badin@univ-lorraine.fr
- Spécialité : Atomic Force Microscopy (AFM) - Food powders
Activités :
- Post-doctoral researcher (Nov. 2023 - Now)
Project : UNDERSTANDING MILK FRACTIONATION TO ENHANCE FUNCTIONALITY AND STORAGE OF INFANT FORMULA.
Université de Lorraine, LIBio, 54000 Nancy, France
Arla Foods Ingredients, 8260 Viby J, Denmark
- PhD Student (oct. 2020 - oct. 2023)
Project : MULTISCALE STUDY OF GLASS TRANSITIONS IMPACTS ON MALTODEXTRIN POWDERS PROPERTIES (Defended on November 14th, 2023)
Université de Lorraine, LIBio, 54000 Nancy, France From October 2020 to July 2022
University of Queensland, School of Agriculture and Food Sustainability (SAFS), 4072 QLD, Brisbane, Australia, August 2022 to July 2023.
Scientific Valorization
Badin, R., Gaiani, C., Desobry, S., Prakash, S., Bhandari, B. & Burgain, J. (2023). Dynamic investigation of maltodextrins surface properties by environmental Atomic Force Microscopy. Food Hydrocolloids, 145, 109081. https://doi.org/10.1016/j.foodhyd.2023.109081
Gaiani, C., Burgain, J., Badin, R., Scher, J., (2023). Chapter 16: Surface composition of food powders, Edition II, in Handbook of food powders: Processes and Properties. (Ongoing publication- 2023).
Badin, R., Burgain, J., & Gaiani, C. (2022). Application of atomic force microscopy for food powders and contact materials. In Fundamentals and Application of Atomic Force Microscopy for Food Research (pp. 233–262). Elsevier. https://doi.org/10.1016/B978-0-12-823985-8.00005-0.
Badin, R., Burgain, J., Desobry, S., Bhandari, B., Prakash, S. & Gaiani, C. (2022). Probing maltodextrins surface properties by atomic force microscopy: Interplay of glass transition and reconstitution properties. Food Hydrocolloids, 132, 107853. https://doi.org/10.1016/j.foodhyd.2022.107853
Badin, R., Burgain, J., Desobry, S., Bhandari, B., Prakash, S. & Gaiani, C. (2022). Effets de la transition vitreuse sur les propriétés de surface des poudres suivis par Microscopie à Force Atomique. Revue des Industries Agro-Alimentaires (IAA), 20220910-45-49.
Adam, A.A., Jasniewski, J., Vuillemin, M.E., Simard, B., Burgain, J., Badin, R., Muniglia, L. & Michaux, F. (2022). Enzymatic modification of gum Arabic by curcumin oxidation products: physicochemical and self-assembly study. Food Hydrocolloids, 126, 107451. https://doi.org/10.1016/j.foodhyd.2021.107451
Oral communications and posters
Badin, R., Burgain, J., Desobry, S., Bhandari, B., Prakash, S. & Gaiani, C. (June 2023). In situ study of maltodextrins particle surface properties by environmental Atomic Force Microscopy. International Congress on Engineering and Food (ICEF14), Nantes, France.
Badin, R., Burgain, J., Desobry, S., Bhandari, B., Prakash, S. & Gaiani, C. (November 2022). Probing maltodextrins surface properties: Interplay of glass transition and reconstitution properties. School of Agriculture and Food Sustainability (SAFS) team meeting, University of Queensland, Brisbane, Australia.
Badin, R., Burgain, J., Desobry, S., Bhandari, B., Prakash, S. & Gaiani, C. (September 2022). Effects of glass transition on food powder surfaces probed by Atomic Force Microscopy. 5th Food Structure and Functionality Symposium, Cork, Ireland.
Badin, R., (March 2022). Study of food powders surface properties by Atomic Force Microscopy: Influence of environmental conditions. International French scientific popularization contest « Ma thèse en 180s » (3-minute thesis contest - French equivalent). https://www.youtube.com/live/AedNT5cxfjo?feature=share&t=1960
- Reward: Internet public award
Badin, R. (March 2022). Characterization of food powders surface properties by Atomic Force Microscopy to better understand their rehydration. SIReNa Doctoral school 2022 seminar.
- Reward: Best oral communication
Atomic Force Microscopy (AFM)
-Single particle characterization by AFM (Flex-Axiom, Nanosurf) : Surface topography (height profile and roughness profiles analysis), nanomechanical properties mapping (Young modulus), adhesion forces investigation, hydrophobic tip functionalization.
-Development of a specifically designed environmental chamber to probe in-situ properties of single particle over environmental variations (RH, temperature)
Microscopy analyses
-Trained SEM user from the Centre for Microscopy and Microanalysis (CMM) facility, University of Queensland, Microscopy Australia (Sample preparation, conductive coating, etc.).
-Particle morphology and caking behavior investigation by SEM over environmental variations (RH, temperature).
-Single particle reconstitution and diffusion coefficient investigated by CLSM.
Physico-chemical characterization of food powders
-Glass transition temperature (Tg) determination by Differential Scanning Calorimetry (DSC); particle size distribution by laser granulometer, water adsorption and sorption isotherms by Dynamic Vapor Sorption), data modelling (Hill, Gordon-Taylor, GAB and BET models...), conductivity reconstitution measurements, etc.
- Study Engineer (July. 2020 - oct. 2020)
Project : SURFACE CHARACTERIZATION OF VARIOUS FOOD POWDERS BY ATOMIC FORCE MICROSCOPY (AFM)
-Single particle characterization using AFM of various food powders samples (e.g. maltodextrins, whey proteins, lactose).
-Surface topography imaging using contact mode and roughness analysis.
-Nanomechanical properties mapping (Young modulus, Adhesion forces).
- Master's degree (2nd year) Internship (févr. 2020 - July 2020)
Project : PROBING SINGLE PARTICLE SURFACE PROPERTIES BY ATOMIC FORCE MICROSCOPY (AFM) AND LINK WITH POWDER REHYDRATION ABILITY
-Single particle characterization of plant-based powders using AFM (Flex-Axiom, Nanosurf). Initial and advanced training by manufacturer, participation in webinars. Sample preparation and tip calibration. Imaging using contact and non-contact modes, roughness analysis, mapping nanomechanical properties, etc.
-Powder characterization: Glass transition temperature determination by Differential Scanning Calorimetry (TA instruments®), Sorption isotherms by Dynamic Vapor Sorption. Powders reconstitution kinetics (conductivity measurements)
