Gaelle Roudaut
- Procédés Alimentaires et Microbiologiques [Dijon] (PAM)
- Physico-chimie des Aliments et du Vin (PCAV)
Publications
Publications
Perception of culinary heritage and innovative food: A case study at European and Mediterranean universitiesCEFood 2024, Oct 2024, Szeged, Hungary |
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Perception of culinary heritage and innovative food: a case study at European and Mediterranean universitiesCEFood 2024, Oct 2024, Szeged, Hungary |
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Potential of polysaccharides or food packaging applications.ICEF14, Jun 2023, Nantes, France |
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Understanding the thermal resistance of ADY by differential scanning calorimetry approachInternational Conference on Yeast Biotechnology and Biology (ICYBB), Feb 2021, distanciel, France |
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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 |
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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 - 3rd International Symposium: Integration Sensory Evaluation into Product Development: an Asian Perspective, Jul 2012, Ho Chi Minh City, Vietnam |
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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 |
La rhéologie d’un produit sucré congelé au-dessus de sa température de transition vitreuse.36ème Journée de Calorimétrie et d’Analyse Thermique, May 2005, Rouen, France |
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Influence of fat nature on flavour release10. Weurman flavour research symposium, Jun 2003, Beaune, France |
Influence of surfactant upon curcumin encapsulation in pectinate matrices.11th World Meeting on Pharmaceutics, Biopharmaceutics Pharmaceutical Technology, Mar 2018, Granada, Spain |
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Encapsulation of anthocyanins from purple corn cob by spray-drying and release studies of encapsulated powder.European Conference on Pharmaceutics – Drug Delivery, Apr 2015, Reims, France |
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Can curcumin be stabilised through its encapsulation in maltodextrins?International Symposium on the Properties of Water (ISOPOW), Aug 2013, Fiskebäckskil, Sweden |
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Curcumin encapsukation in maltodextrins: a solution for stability ?8th World Meeting on Pharmaceutics, Biopharmaceutics Pharmaceutical Technology, Mar 2012, Istanbul, Turkey |
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Influence of dissolution media on in vitro performances of different pectinate gel beadsXXIèmes Journées Scientifiques du GTRV, Dec 2006, Paris, France |
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⟩ |