Gaelle Roudaut

Identifiants chercheurs

IdHAL :

gaelle-roudaut

ORCID :

0000-0003-4527-8738

IdRef :

071553770

Publications

Article dans une revue (34)

New Insights Into Modeling Quality Change Kinetics, Oil Distribution, and Physicochemical Properties of Banana Chips Using Combined Pre-Frying Treatments Hy Minh Trong Truong,Gaelle Roudaut,Nhan Chi Tran,Traiphop Phahom Food and Bioprocess Technology, 2026, 19 (47), pp.1-21. ⟨10.1007/s11947-025-04128-6⟩ Article dans une revue hal-05474379v1
Comparative Study of Convective and Intermittent Microwave Drying of Red Water Lily ( Nymphaea × rubra ) Rhizomes: Drying Behavior, Microstructural Changes and Drying Effects on Thermal, Antioxidant and Adsorption Properties Traiphop Phahom,Kamolwan Soubsub,Ponjira Sangsarn,Supuksorn Masavang,Gaelle Roudautet al. Journal of Food Process Engineering, 2025, 48 (6), ⟨10.1111/jfpe.70150⟩ Article dans une revue hal-05117169v1
Impact of processing and storage on citrus fiber functionality: Insights from spectroscopic techniques G.O. Coelho,Dominique Champion,Olivier Heintz,Anna Krystianiak,Stéphane Debonet al. International Journal of Biological Macromolecules, 2024, 282 (Part 5), pp.137281. ⟨10.1016/j.ijbiomac.2024.137281⟩ Article dans une revue hal-04797206v1
Multiscale dynamics and molecular mobility in cellulose-rich materials G.O. Coelho,Isabelle Déléris,Dominique Champion,Joël Wallecan,Stéphane Debonet al. Carbohydrate Polymers, 2024, 344, pp.122490. ⟨10.1016/j.carbpol.2024.122490⟩ Article dans une revue hal-04676442v1
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 Ponteset al. Food Chemistry: Molecular Sciences, 2023, 6, pp.100151. ⟨10.1016/j.fochms.2022.100151⟩ Article dans une revue hal-04185383v1
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 Chanutet al. Food Hydrocolloids, 2023, 144, pp.article 108955. ⟨10.1016/j.foodhyd.2023.108955⟩ Article dans une revue hal-04158074v1
Les polyosides : quel potentiel et quelles limites pour l’emballage alimentaire ? Urena M,Thị Thanh-Trúc Phùng,Domenek S,Dole P,Gaëlle Roudautet al. Industries Alimentaires et Agricoles, 2023, 87, pp.40-43 Article dans une revue hal-05385612v1
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-Duboiset al. Journal of Drug Delivery Science and Technology, 2022, 76, pp.103812. ⟨10.1016/j.jddst.2022.103812⟩ Article dans une revue hal-03874854v1
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⟩ Article dans une revue hal-03727471v1
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⟩ Article dans une revue 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⟩ Article dans une revue hal-03331665v1
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⟩ Article dans une revue hal-02173100v1
Efficient stabilisation of curcumin microencapsulated into yeast cells via osmoporation Fábio Gonçalves Macêdo de Medeiros,Sébastien Dupont,Laurent Beney,Gaëlle Roudaut,Roberta Targino Hoskinet al. Applied Microbiology and Biotechnology, 2019, pp.1-14. ⟨10.1007/s00253-019-10196-4⟩ Article dans une revue hal-02371983v1
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 Comunianet al. Food Hydrocolloids, 2018, 79, pp.343-351. ⟨10.1016/j.foodhyd.2018.01.007⟩ Article dans une revue 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 Gougeonet al. Reactive and Functional Polymers, 2017, 114, pp.1 - 7. ⟨10.1016/j.reactfunctpolym.2017.02.012⟩ Article dans une revue 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⟩ Article dans une revue 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⟩ Article dans une revue hal-02371667v1
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⟩ Article dans une revue hal-02371669v1
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 Article dans une revue hal-02371678v1
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 Article dans une revue hal-02373496v1
Nouvelles approches d’étude de la dynamique de l’eau dans des matrices alimentaires faiblement hydratées. Dominique Champion,Adrien Lerbret,Camille Loupiac,Thomas Karbowiak,Gaëlle Roudaut Industries Alimentaires et Agricoles, 2012, 11/12, pp.29-32 Article dans une revue hal-05385475v1
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⟩ Article dans une revue istex 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 Voilleyet al. Food Chemistry, 2012, 132 (4), pp.1713-1720. ⟨10.1016/j.foodchem.2011.03.028⟩ Article dans une revue istex 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⟩ Article dans une revue hal-02378455v1
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 Article dans une revue 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⟩ Article dans une revue istex hal-02378534v1
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⟩ Article dans une revue istex in2p3-00437863v1
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⟩ Article dans une revue istex hal-02378590v1
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⟩ Article dans une revue istex 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⟩ Article dans une revue istex 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⟩ Article dans une revue istex 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⟩ Article dans une revue istex 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⟩ Article dans une revue istex 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 Championet al. Journal of Controlled Release, 2002, 84 (3), pp.125-135. ⟨10.1016/s0168-3659(02)00260-2⟩ Article dans une revue istex hal-02303213v1

Communication dans un congrès (10)

Perception of culinary heritage and innovative food: a case study at European and Mediterranean universities Anja Bolha,Reine Barbar,Ihsane El Ghinaoui Cavaillon,Gaëlle Roudaut,Nanna Rintalaet al. CEFood 2024, Oct 2024, Szeged, Hungary Communication dans un congrès hal-04772389v1
Perception of culinary heritage and innovative food: A case study at European and Mediterranean universities Anja Bolha,Reine Barbar,Ihsane El Ghinaoui Cavaillon,Gaëlle Roudaut,Nanna Rintalaet al. CEFood 2024, Oct 2024, Szeged, Hungary Communication dans un congrès hal-04806115v1
Potential of polysaccharides or food packaging applications. M Urena,Thị Thanh-Trúc Phùng,Gaëlle Roudaut,Aurélie Lagorce,Thomas Karbowiak ICEF14, Jun 2023, Nantes, France Communication dans un congrès hal-05335242v1
Understanding the thermal resistance of ADY by differential scanning calorimetry approach Pauline Ribert,Laurent Beney,Gaëlle Roudaut,Sébastien Dupont International Conference on Yeast Biotechnology and Biology (ICYBB), Feb 2021, distanciel, France Communication dans un congrès hal-05250213v1
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 Communication dans un congrès 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 Communication dans un congrès hal-01511995v1
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 Communication dans un congrès hal-02746146v1
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 Communication dans un congrès hal-02180530v1
La rhéologie d’un produit sucré congelé au-dessus de sa température de transition vitreuse. Dominique Champion,Jamelot S,Odile Chambin,Ali Assifaoui,Gaëlle Roudautet al. 36ème Journée de Calorimétrie et d’Analyse Thermique, May 2005, Rouen, France Communication dans un congrès hal-05272686v1
Influence of fat nature on flavour release N. Roudnitzky,H. Irl,Gaëlle Roudaut,E. Guichard 10. Weurman flavour research symposium, Jun 2003, Beaune, France Communication dans un congrès hal-02761228v1

Poster de conférence (5)

Influence of surfactant upon curcumin encapsulation in pectinate matrices. D.H Nguyen,Gaëlle Roudaut,Brachais C-H,Odile Chambin 11th World Meeting on Pharmaceutics, Biopharmaceutics Pharmaceutical Technology, Mar 2018, Granada, Spain Poster de conférence hal-05272892v1
Encapsulation of anthocyanins from purple corn cob by spray-drying and release studies of encapsulated powder. Kapcum N,Uriyapongson J,Meenume M,Gaëlle Roudaut,Odile Chambin European Conference on Pharmaceutics – Drug Delivery, Apr 2015, Reims, France Poster de conférence hal-05269000v1
Can curcumin be stabilised through its encapsulation in maltodextrins? Gaëlle Roudaut,Paladii E,Odile Chambin International Symposium on the Properties of Water (ISOPOW), Aug 2013, Fiskebäckskil, Sweden Poster de conférence hal-05268982v1
Curcumin encapsukation in maltodextrins: a solution for stability ? Gaëlle Roudaut,Paladii E,Odile Chambin 8th World Meeting on Pharmaceutics, Biopharmaceutics Pharmaceutical Technology, Mar 2012, Istanbul, Turkey Poster de conférence hal-05268976v1
Influence of dissolution media on in vitro performances of different pectinate gel beads Dhalleine C,Gaëlle Roudaut,Rémi Saurel,Odile Chambin XXIèmes Journées Scientifiques du GTRV, Dec 2006, Paris, France Poster de conférence hal-05267681v1

Chapitre d'ouvrage (6)

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⟩ Chapitre d'ouvrage hal-03052587v1
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⟩ Chapitre d'ouvrage hal-02378503v1
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⟩ Chapitre d'ouvrage hal-02378435v1
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⟩ Chapitre d'ouvrage istex 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⟩ Chapitre d'ouvrage 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⟩ Chapitre d'ouvrage hal-02379099v1