Concepedia

P. Barey

PB

16

Publications

643

Citations

14

H-Index

2003

Active since

Affiliations

Cargill (France)(Current)

Laboratoire Ingénierie, Procédés, Aliments

Conservatoire National des Arts et Métiers

École Nationale Supérieure de Chimie, de Biologie et de Physique

P. Barey is an author at Cargill (France) specializing in food chemistry, food engineering, and rheology.

Top concepts

Food ChemistryFood EngineeringHealthRheologyEngineeringAnalytical ChemistryBiochemistryFood ProcessingFood TechnologyBiophysics

Publications per year

2003–2016

16

Publications

16

Influence of formulation on the structural networks in ice cream

C. Granger, A.C. Léger, P. Barey et al. · International Dairy Journal · 2004 · 144 citations

Materials Science, Engineering, Food Quality +5

Effect of surfactant sucrose ester on physical properties of dairy whipped emulsions in relation to those of O/W interfacial layers

A. Tual, Erwan Bourlès, P. Barey et al. · Journal of Colloid and Interface Science · 2005 · 63 citations

Food Colloid, Rheology, Surfactant Sucrose Ester +5

Starch/carrageenan/milk proteins interactions studied using multiple staining and Confocal Laser Scanning Microscopy

Anne Matignon, Gabrielle Moulin, P. Barey et al. · Carbohydrate Polymers · 2013 · 54 citations

Food Chemistry, Multiple Staining, Engineering +10

Interactions between modified starch and carrageenan during pasting

D. Huc, Anne Matignon, P. Barey et al. · Food Hydrocolloids · 2013 · 53 citations

Food Chemistry, Polysaccharide, Agricultural Chemistry

Starch-carrageenan interactions in aqueous media: Role of each polysaccharide chemical and macromolecular characteristics

C. Lascombes, G. Agoda‐Tandjawa, Patrick Boulenguer et al. · Food Hydrocolloids · 2016 · 51 citations

Food Chemistry, Biochemistry, Polysaccharide +6

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