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Gaelle Roudaut
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Impact of sucrose and water contents on macroscopic structure and stability of cereal based products : Thermodynamic versus dynamicNexus of Food, Energy, and Water - 255th National Meeting and Exposition of the American-Chemical-Society (ACS), American-Chemical-Society (ACS), Mar 2018, New Orleans, United States
Conference papers
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The texture of food for infants and young children3. international conference on Food oral processing: physics, physiology and psychology of eating, Jun 2014, Wageningen, Netherlands. 1 p
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Question on ipm: A case study on lemon juiceSPISE 2012: Taste and think, Jul 2012, Ho Chi Minh City, Vietnam. 147 p
Conference papers
hal-02746146v1
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Question on ipm: A case study on lemon juiceSPISE 2012 - 3rd International Symposium: Integration Sensory Evaluation into Product Development: an Asian Perspective, Jul 2012, Ho Chi Minh City, Vietnam
Conference papers
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Influence of fat nature on flavour release10. Weurman flavour research symposium, Jun 2003, Beaune, France
Conference papers
hal-02761228v1
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Chapter 10 : Water Activity in FoodsGustavo V. Barbosa‐Cánovas; Anthony J. Fontana Jr.; Shelly J. Schmidt; Theodore P. Labuza. Water Activity in Foods: Fundamentals and Applications, 1, Wiley, pp.225-269, 2020, 9781118768310. ⟨10.1002/9781118765982.ch10⟩
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Water in Dairy Products | Analysis and Measurement of Water ActivityEncyclopedia of Dairy Sciences, Elsevier, pp.715-726, 2011, 9780123744074. ⟨10.1016/B978-0-12-374407-4.00493-3⟩
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Moisture loss, gain and migration in foodsFood and Beverage Stability and Shelf Life, Elsevier, pp.63-105, 2011, 9781845697013. ⟨10.1533/9780857092540.1.63⟩
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Water in Dairy ProductsAdvanced Dairy Chemistry, Springer New York, pp.457-526, 2009, 9780387848648. ⟨10.1007/978-0-387-84865-5_11⟩
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Interaction of Water with Food ComponentsIngredient interactions : effects on food quality, pp.87-138, 2005, 9780824757489. ⟨10.1201/9781420028133.ch4⟩
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Rehydration of Crispy Cereal Products: A Tentative Explanation of Texture ChangesFreshness and Shelf Life of Foods, pp.223-234, 2002, 9780841238015. ⟨10.1021/bk-2003-0836.ch017⟩
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