Concepedia
Statistics
Publications
3
Citations
137
H-Index
Active since
2012
Affiliations
Université de Bourgogne(Current)
Centre National de la Recherche Scientifique
Centre des Sciences du Goût et de l'Alimentation
Agroécologie
Lauriane Boisard is an author at Université de Bourgogne specializing in cheese salt content, cheese science, and food chemistry.
Publications per year
2012–2013
The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content
Lauriane Boisard, Isabelle Andriot, Christophe Martin et al. · Food Chemistry · 2013 · 71 citations
Agriculture, Dairy Science, Food Science +17
Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients
Lauriane Boisard, Isabelle Andriot, Christine Arnould et al. · Food Chemistry · 2012 · 42 citations
Agriculture, Dairy Science, Food Science +16
Salt and fat contents influence the microstructure of model cheeses, chewing/swallowing and <i>in vivo</i> aroma release
Lauriane Boisard, Carole Tournier, Etienne Sémon et al. · Flavour and Fragrance Journal · 2013 · 24 citations
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