Concepedia
Statistics
Publications
4
Citations
209
H-Index
Active since
2002
Affiliations
Nestlé (France)(Current)
Centre Hospitalier de Beauvais
Stéphanie Sourdet is an author at Nestlé (France) specializing in agriculture, food chemistry, and food emulsions.
Publications per year
2002–2006
Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions
P. Relkin, Stéphanie Sourdet · Food Hydrocolloids · 2004 · 91 citations
Agriculture, Biochemistry, Food Science +13
Composition of fat protein layer in complex food emulsions at various weight ratios of casein-to-whey proteins
Stéphanie Sourdet, Perla Relkin, Pierre‐Yves Fosseux et al. · Le Lait · 2002 · 46 citations · Full text
Agriculture, Biochemistry, Food Science +17
Fat crystallization in complex food emulsions: Effects of adsorbed milk proteins and of a whipping process
P. Relkin, Stéphanie Sourdet, Pierre‐Yves Fosseux · Journal of Thermal Analysis and Calorimetry · 2003 · 43 citations
Effects of whey protein aggregation on fat globule microstructure in whipped-frozen emulsions
P. Relkin, Stéphanie Sourdet, A.K. Smith et al. · Food Hydrocolloids · 2006 · 29 citations
Agriculture, Dairy Science, Food Science +14
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