Anne Desrumaux - Concepedia

Concepedia

Author

Anne Desrumaux

Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire

Also Known As

A Desrumaux, A. DESRUMAUX, A. Desrumaux, Anne Desrumaux, Desrumaux, A., Desrumaux, Anne

20

Publications

2.2K

Citations

13

H-Index

27

Concepts

All Affiliations

Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire École Nationale d'Ingénieurs des Techniques des Industries Agro-Alimentaires Institut National Polytechnique de Toulouse Centre National de la Recherche Scientifique Nantes Université

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About

Anne Desrumaux is an author at Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire specializing in engineering, food engineering, and mechanical engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	8	8	1.4K
2	Health Sciences	5	5	760
3	Medicine	1	1	254
4	Applied Physics	1	1	193
5	Biochemistry	1	1	254

Anne Desrumaux

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13

Publications

2.2K

Citations

13

H-Index

	Year	Citations
Effect of high-pressure homogenization on droplet size distributions and rheological properties of model oil-in-water emulsions Juliane Floury, Anne Desrumaux, Jérémie Lardières Innovative Food Science & Emerging Technologies EngineeringFluid MechanicsMechanical EngineeringHigh-pressure HomogenizationDroplet Size Distributions	2000	489
Analysis of a new type of high pressure homogeniser. A study of the flow pattern Juliane Floury, Jérôme Bellettre, Jack Legrand, Chemical Engineering Science Compressible FlowHigh Hydrostatic PressureEngineeringFluid PropertiesNew Type	2004	272
Functional properties of whey proteins as affected by dynamic high-pressure treatment Hakim Bouaouina, Anne Desrumaux, Catherine Loisel, International Dairy Journal Protein ChemistryFunctional PropertiesHigh Hydrostatic PressureBiochemistryProtein Folding	2005	254
Formation of sunflower oil emulsions stabilized by whey proteins with high-pressure homogenization (up to 350 MPa): effect of pressure on emulsion characteristics Anne Desrumaux, Julie Marcand International Journal of Food Science & Technology	2002	211
Analysis of a new type of high pressure homogeniser. Part B. study of droplet break-up and recoalescence phenomena Juliane Floury, Jack Legrand, Anne Desrumaux Chemical Engineering Science Materials ScienceEngineeringNew TypeApplied PhysicsSonoluminescence	2004	193
Effect of Ultra‐high‐pressure Homogenization on Structure and on Rheological Properties of Soy Protein‐stabilized Emulsions Juliane Floury, Anne Desrumaux, Jack Legrand Journal of Food Science Food ColloidHigh‐pressure HomogenizationEngineeringFood BiophysicsSoft Matter	2002	189
Effect of high pressure homogenisation on methylcellulose as food emulsifier Juliane Floury, Anne Desrumaux, Monique Axelos, Journal of Food Engineering BiomanufacturingFood EngineeringFood ProcessingHigh Pressure HomogenisationFood Technology	2003	182
Degradation of methylcellulose during ultra-high pressure homogenisation Juliane Floury, Anne Desrumaux, Monique Axelos, Food Hydrocolloids Ultra-high Pressure HomogenisationHemicelluloseHigh Hydrostatic PressureBiotechnology	2002	153
Corn Grits Particle Size and Distribution Effects on the Characteristics of Expanded Extrudates Anne Desrumaux, Jean‐Marie Bouvier, Joseph Burri Journal of Food Science EngineeringMechanical EngineeringAgricultural EconomicsGranular MediumCorn Particle Size	1998	72
Rheology and microstructure of cross-linked waxy maize starch/whey protein suspensions Hongli Dang, C. Loisel, Anne Desrumaux, Food Hydrocolloids EngineeringFood BiophysicsBiotechnologyFood MicrostructureRheology	2009	70

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