Anne Saint‐Eve

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Salma Ben-Harb, Maud Panouillé, Delphine Huc-Mathis et al. · Food Hydrocolloids · 2017 · 171 citations

Agriculture, Food Science, Materials Science +17

Impact of the olfactory quality and chemical complexity of the flavouring agent on the texture of low fat stirred yogurts assessed by three different sensory methodologies

Anne Saint‐Eve, Enkelejda Paçi Kora, Nathalie Martin · Food Quality and Preference · 2003 · 121 citations

Agriculture, Dairy Science, Food Science +17

Reducing salt and fat content: Impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses

Anne Saint‐Eve, Clémentine Lauverjat, Céline Magnan et al. · Food Chemistry · 2009 · 107 citations

Agriculture, Dairy Science, Food Science +16

Quality changes in yogurt during storage in different packaging materials

Anne Saint‐Eve, Christine Lévy, Marine Le Moigne et al. · Food Chemistry · 2008 · 98 citations

Agriculture, Dairy Science, Food Science +14

Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread

Anne Saint‐Eve, Isabelle Déléris, Fabien Le Bleis et al. · Food Research International · 2014 · 95 citations

Agriculture, Food Science, Nutritional Sciences +16