V. Leloup - Concepedia

Author

V. Leloup

Norwich Research Park

Also Known As

V Leloup, V. LeLoup, V. Leloup, V. M. Leloup, V.M. Leloup, Valerie Leloup, Valérie Leloup, Valérie M. Leloup

Publications

960

Citations

H-Index

Concepts

All Affiliations

Norwich Research Park Nestlé (Switzerland)Quadram Institute

About

V. Leloup is an author at Norwich Research Park specializing in food processing, engineering, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	3	3	103
2	Health Sciences	3	3	96
3	Biochemistry	3	3	206
4	Medicine	2	2	43
5	Biomolecular Engineering	2	2	50

V. Leloup

Publications

928

Citations

H-Index

Page 1

	Year	Citations
Limiting factors of starch hydrolysis. Paul Colonna, V. Leloup, A. Buléon PubMed	1992	272
Microstructure of amylose gels V. Leloup, Paul Colonna, Stephen G. Ring, Carbohydrate Polymers Biopolymer GelAmylose Gels	1992	160
Influence of amylose-amylopectin ratio on gel properties V. Leloup, Paul Colonna, A. Buléon Journal of Cereal Science Biopolymer GelAmylose-amylopectin RatioBiochemistry	1991	156
α‐Amylase adsorption on starch crystallites V. Leloup, Paul Colonna, Stephen G. Ring Biotechnology and Bioengineering	1991	77
Physico—chemical aspects of resistant starch V. Leloup, Paul Colonna, Stephen G. Ring Journal of Cereal Science Food ChemistryPolysaccharideChemistryResistant Starch	1992	59
Studies on probe diffusion and accessibility in amylose gels V. Leloup, Paul Colonna Macromolecules	1990	46
Impact of extrusion parameters on the properties of rice products: A physicochemical and X-ray tomography study Hélène Chanvrier, Christine Nordström Pillin, Greet E. Vandeputte, Food Structure Materials ScienceEngineeringX-ray Tomography StudyRice ProductsAgricultural Economics	2015	43
Resistant starch: an X-ray diffraction study into the effect of enzymatic hydrolysis on amylose gels in vitro Paul Cairns, V. Leloup, M. J. Miles, Journal of Cereal Science Biopolymer GelEngineeringBiochemistryAmylose GelsBiotechnology	1990	33
Impact of wet and dry process on green coffee composition and sensory characteristics. V. Leloup, C. Gancel, R. Liardon, Food ChemistryWet ProcessAgricultural ChemistryEngineeringEnvironmental Engineering	2005	27
Adulteration of Soluble Coffee with Coffee Husks and Parchments Jacques Prodolliet, Melene Bruelhart, M. Blanc, Journal of AOAC International Food ChemistryBiomanufacturingCommercial Soluble CoffeeFood QualityFood Analysis	1995	26

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