Geneviève Llamas

Available water in konjac glucomannan–starch mixtures. Influence on the gelatinization, retrogradation and complexation properties of two starches

Jean‐Marc Schwartz, Kilian Le Bail, Catherine Garnier et al. · Food Hydrocolloids · 2014 · 68 citations

Agriculture, Biochemistry, Food Science +14

Gastric conditions control both the evolution of the organization of protein-stabilized emulsions and the kinetic of lipolysis during in vitro digestion

Hernan Brice Kenmogne-Domguia, Anne Meynier, Michèle Viau et al. · Food & Function · 2012 · 63 citations

Life Sciences, Biochemistry, Food Science +17

Sweetness and aroma perceptions in dairy desserts varying in sucrose and aroma levels and in textural agent

Laurent Lethuaut, Chantal Brossard, Anne Meynier et al. · International Dairy Journal · 2005 · 46 citations

Agriculture, Dairy Science, Food Science +13

Structural investigation of β-lactoglobulin gelation in ethanol/water solutions

D. Renard, J. Lefebvre, Paul Robert et al. · International Journal of Biological Macromolecules · 1999 · 45 citations

Life Sciences, Biochemistry, Materials Science +9

The nature of the apolar phase influences the structure of the protein emulsifier in oil-in-water emulsions stabilized by bovine serum albumin.

Vincent Rampon, Chantal Brossard, Nadine Mouhous-Riou et al. · Advances in Colloid and Interface Science · 2004 · 42 citations

Life Sciences, Biochemistry, Lipid Biochemistry +16