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Gaelle Roudaut

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Potential of polysaccharides for food packaging applications. Part 1/2 : An experimental review of the functional properties of polysaccharide coatings

María Ureña , Thị Thanh-Trúc Phùng , Massimiliano Gerometta , Luciana de Siqueira Oliveira , Julie Chanut
Food Hydrocolloids, 2023, 144, pp.article 108955. ⟨10.1016/j.foodhyd.2023.108955⟩
Journal articles hal-04158074v1

Corrigendum to “Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders” [Food Chemistry: Molecular Sciences 5 (2022) 100149]

Antonia Carlota de Souza Lima , Lorena Maria Freire Sampaio , Elenilson Alves Filho , Paulo Riceli Vasconcelos Ribeiro , Claudilane Martins Pontes
Food Chemistry: Molecular Sciences, 2023, 6, pp.100151. ⟨10.1016/j.fochms.2022.100151⟩
Journal articles hal-04185383v1

Moisture sorption characteristics and dynamic mechanical thermal analysis of dried petiole and rhizome of red water lily (Nymphaea x rubra)

Traiphop Phahom , Gaëlle Roudaut
Heat and Mass Transfer, 2022, 59, pp.309-328. ⟨10.1007/s00231-022-03258-3⟩
Journal articles hal-03727471v1

Microencapsulation of curcumin by ionotropic gelation with surfactants: Characterization, release profile and antioxidant activity

Duc Hung Nguyen , Tihana Baric , Gaëlle Roudaut , Philippe Cayot , Marie-Aleth Lacaille-Dubois
Journal of Drug Delivery Science and Technology, 2022, 76, pp.103812. ⟨10.1016/j.jddst.2022.103812⟩
Journal articles hal-03874854v1

Evaluation of desorption isotherms, drying characteristics and rehydration properties of crab stick by-product

Traiphop Phahom , Napapon Juntharat , Panyaporn Premsuttarat , Yosita Paosunthia , Gaëlle Roudaut
Heat and Mass Transfer, 2021, 57, pp.1039-1052. ⟨10.1007/s00231-020-02982-y⟩
Journal articles hal-03122458v1

Effect of devitrification on the survival and resistance of dried Saccharomyces cerevisiae yeast

Pauline Ribert , Sébastien Dupont , Gaëlle Roudaut , Laurent Beney
Applied Microbiology and Biotechnology, 2021, 105 (16-17), pp.6409-6418. ⟨10.1007/s00253-021-11451-3⟩
Journal articles hal-03331665v1

Efficient stabilisation of curcumin microencapsulated into yeast cells via osmoporation

Fábio Gonçalves Macêdo de Medeiros , Sébastien Dupont , Laurent Beney , Gaëlle Roudaut , Roberta Targino Hoskin
Applied Microbiology and Biotechnology, 2019, pp.1-14. ⟨10.1007/s00253-019-10196-4⟩
Journal articles hal-02371983v1

Identification of complex glass transition phenomena by DSC in expanded cereal-based food extrudates: Impact of plasticization by water and sucrose

Supuksorn Masavang , Gaëlle Roudaut , Dominique Champion
Journal of Food Engineering, 2019, 245, pp.43-52. ⟨10.1016/j.jfoodeng.2018.10.008⟩
Journal articles hal-02173100v1

Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties

Livia Cristina Ostroschi , Volnei Brito de Souza , Mariana Alejandra Echalar-Barrientos , Fabrício Luiz Tulini , Talita Aline Comunian
Food Hydrocolloids, 2018, 79, pp.343-351. ⟨10.1016/j.foodhyd.2018.01.007⟩
Journal articles hal-02371664v1

Water sorption isotherms of molecularly imprinted polymers. Relation between water binding and iprodione binding capacity

Manal Bitar , Gaëlle Roudaut , Jacqueline Maalouly , Stéphane Brandès , Régis D Gougeon
Reactive and Functional Polymers, 2017, 114, pp.1 - 7. ⟨10.1016/j.reactfunctpolym.2017.02.012⟩
Journal articles hal-01509912v1

Water and temperature contribution to the structuration of starch matrices in the presence of flavour

Silawan Somboonchan , Samuel Lubbers , Gaëlle Roudaut
Food Chemistry, 2016, 195, pp.79 - 86. ⟨10.1016/j.foodchem.2015.04.099⟩
Journal articles hal-01495134v1

New insights on the thermal analysis of low moisture composite foods

Gaëlle Roudaut , Joël Wallecan
Carbohydrate Polymers, 2015, 115, pp.10-15. ⟨10.1016/j.carbpol.2014.08.066⟩
Journal articles hal-02371667v1

The optimization of extrusion condition of Phatthalung Sungyod rice extrudate: a preliminary study

Ittiporn Keawpeng , Chulaluck Charunuch , Gaëlle Roudaut , Mutita Meenune
International Food Research Journal, 2014, 21 (6), pp.2299-2304
Journal articles hal-02371678v1

Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin

Leïla Aberkane , Gaëlle Roudaut , Rémi Saurel
Food and Bioprocess Technology, 2014, 7 (5), pp.1505-1517. ⟨10.1007/s11947-013-1202-9⟩
Journal articles hal-02371669v1

Changes in properties of palm sugar syrup produced by an open pan and a vacuum evaporator during storage

Phisut Naknean , Mutita Meenune , Gaëlle Roudaut
International Food Research Journal, 2013, 20 (5), pp.2323-2334
Journal articles hal-02373496v1

Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact

Margaret Brennan , Carine Menard , Gaëlle Roudaut , Charles Brennan
Starch/Stärke, 2012, 64 (5), pp.392-398. ⟨10.1002/star.201100150⟩
Journal articles hal-02378305v1

Properties of spray-dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water

Adem Gharsallaoui , Gaëlle Roudaut , Laurent Beney , Odile Chambin , Andrée Voilley
Food Chemistry, 2012, 132 (4), pp.1713-1720. ⟨10.1016/j.foodchem.2011.03.028⟩
Journal articles hal-02292038v1

Effect of water on glass transition in starch/sucrose matrices investigated through positron annihilation lifetime spectroscopy: a new approach

Sandeep Kumar Sharma , Abdelhadi Zaydouri , Gaëlle Roudaut , Gilles Duplâtre
Physical Chemistry Chemical Physics, 2011, 13 (43), pp.19338. ⟨10.1039/c1cp21243e⟩
Journal articles hal-02378455v1
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Characterization of palm sap harvested in Songkhla province, Southern Thailand

Phisut Naknean , Mutita Meenune , Gaëlle Roudaut
International Food Research Journal, 2010, 17 (17), pp.977-986
Journal articles hal-02378556v1

Characterization of a sucrose/starch matrix through positron annihilation lifetime spectroscopy: unravelling the decomposition and glass transition processes

Sandeep Kumar Sharma , Gaëlle Roudaut , Isabelle Fabing , Gilles Duplâtre
Physical Chemistry Chemical Physics, 2010, 12 (42), pp.14278. ⟨10.1039/c0cp00681e⟩
Journal articles hal-02378534v1

Influence of water, temperature and sucrose on dynamics in glassy starch-based products studied by low field 1H NMR

Gaëlle Roudaut , Imad Farhat , Fabienne Poirier-Brulez , Dominique Champion
Carbohydrate Polymers, 2009, 77 (3), pp.489-495. ⟨10.1016/j.carbpol.2009.01.029⟩
Journal articles hal-02378590v1

Positronium as a probe in natural polymers: decomposition in starch

Gaëlle Roudaut , G. Duplâtre
Physical Chemistry Chemical Physics, 2009, 11, pp.9556-9561. ⟨10.1039/b911949c⟩
Journal articles in2p3-00437863v1

Applications of spray-drying in microencapsulation of food ingredients: An overview

Adem Gharsallaoui , Gaëlle Roudaut , Odile Chambin , Andrée Voilley , Rémi Saurel
Food Research International, 2007, 40 (9), pp.1107-1121. ⟨10.1016/j.foodres.2007.07.004⟩
Journal articles hal-02378872v1

Influence of sucrose and water content on molecular mobilityin starch-based glasses as assessed through structureand secondary relaxation

Fabienne Poirier-Brulez , Gaëlle Roudaut , Dominique Champion , Marie Tanguy , Denise Simatos
Biopolymers, 2006, 81 (2), pp.63-73. ⟨10.1002/bip.20358⟩
Journal articles hal-02303140v1

Can dynamical mechanical measurements predict brittle fracture behaviour?

Gaëlle Roudaut , Fabienne Poirier , Denise Simatos , Martine Le Meste
Rheologica Acta, 2004, 44 (1), pp.104-111. ⟨10.1007/s00397-004-0392-5⟩
Journal articles hal-02379003v1

Molecular mobility around the glass transition temperature: a mini review

Gaëlle Roudaut , Denise Simatos , Dominique Champion , E. Contreras-Lopez , Martine Le Meste
Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2004, 5 (2), pp.127-134. ⟨10.1016/j.ifset.2003.12.003⟩
Journal articles hal-02379059v1

Crispness: a critical review on sensory and material science approaches

Gaëlle Roudaut , Catherine Dacremont , Baltasar Vallès-Pàmies , B. Colas , Martine Le Meste
Trends in Food Science and Technology, 2002, 13 (6-7), pp.217-227. ⟨10.1016/S0924-2244(02)00139-5⟩
Journal articles hal-02379166v1

Study of release kinetics of small and high molecular weight substances dispersed into spray-dried ethylcellulose microspheres

Nicolas Grattard , Marc Pernin , Bernard Marty , Gaëlle Roudaut , Dominique Champion
Journal of Controlled Release, 2002, 84 (3), pp.125-135. ⟨10.1016/s0168-3659(02)00260-2⟩
Journal articles hal-02303213v1

Impact of sucrose and water contents on macroscopic structure and stability of cereal based products : Thermodynamic versus dynamic

Supuksorn Masavang , Camille Loupiac , Philippe Bodart , Gaëlle Roudaut , Dominique Champion
Nexus 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 hal-01912195v1

The texture of food for infants and young children

Carole Tournier , Julie Rodrigues , Gaëlle Roudaut , Christian Salles
3. international conference on Food oral processing: physics, physiology and psychology of eating, Jun 2014, Wageningen, Netherlands. 1 p
Conference papers hal-01511995v1

Question on ipm: A case study on lemon juice

M.T. Le , H.D. Nguyen , Gaëlle Roudaut , Dominique Valentin
SPISE 2012 - 3rd International Symposium: Integration Sensory Evaluation into Product Development: an Asian Perspective, Jul 2012, Ho Chi Minh City, Vietnam
Conference papers hal-02180530v1
Image document

Question on ipm: A case study on lemon juice

Minh-Tam Lê , H.D. Nguyen , Gaëlle Roudaut , Dominique Valentin
SPISE 2012: Taste and think, Jul 2012, Ho Chi Minh City, Vietnam. 147 p
Conference papers hal-02746146v1

Influence of fat nature on flavour release

N. Roudnitzky , H. Irl , Gaëlle Roudaut , E. Guichard
10. Weurman flavour research symposium, Jun 2003, Beaune, France
Conference papers hal-02761228v1

Chapter 10 : Water Activity in Foods

Gaëlle Roudaut
Gustavo 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⟩
Book sections hal-03052587v1

Water in Dairy Products | Analysis and Measurement of Water Activity

Denise Simatos , Gaëlle Roudaut , Dominique Champion
Encyclopedia of Dairy Sciences, Elsevier, pp.715-726, 2011, 9780123744074. ⟨10.1016/B978-0-12-374407-4.00493-3⟩
Book sections hal-02378435v1

Moisture loss, gain and migration in foods

Gaëlle Roudaut , Frédéric Debeaufort
Food and Beverage Stability and Shelf Life, Elsevier, pp.63-105, 2011, 9781845697013. ⟨10.1533/9780857092540.1.63⟩
Book sections hal-02378503v1

Water in Dairy Products

Denise Simatos , Dominique Champion , D Lorient , Camille Loupiac , Gaëlle Roudaut
Advanced Dairy Chemistry, Springer New York, pp.457-526, 2009, 9780387848648. ⟨10.1007/978-0-387-84865-5_11⟩
Book sections hal-02378637v1

Interaction of Water with Food Components

Genevieve Blond , Gaëlle Roudaut , Denise Simatos , Dominique Champion , Martine Le Meste
Ingredient interactions : effects on food quality, pp.87-138, 2005, 9780824757489. ⟨10.1201/9781420028133.ch4⟩
Book sections hal-02378935v1

Rehydration of Crispy Cereal Products: A Tentative Explanation of Texture Changes

Gaëlle Roudaut , Catherine Dacremont , Baltasar Valles Pamies , John C. Mitchell , Martine Le Meste
Freshness and Shelf Life of Foods, pp.223-234, 2002, 9780841238015. ⟨10.1021/bk-2003-0836.ch017⟩
Book sections hal-02379099v1