Pierre‐Etienne Bouquerand

Maltodextrin molecular weight distribution influence on the glass transition temperature and viscosity in aqueous solutions

Fabrice Avaltroni, Pierre‐Etienne Bouquerand, Valéry Normand · Carbohydrate Polymers · 2004 · 190 citations

Engineering, Polymer Solution, Glass-forming Liquid +9

Flavor Encapsulation in Yeasts:  Limonene Used as a Model System for Characterization of the Release Mechanism

Valéry Normand, Gregory Dardelle, Pierre‐Etienne Bouquerand et al. · Journal of Agricultural and Food Chemistry · 2005 · 96 citations

Flavour-encapsulation and flavour-release performances of a commercial yeast-based delivery system

Gregory Dardelle, Valéry Normand, Marion Steenhoudt et al. · Food Hydrocolloids · 2007 · 76 citations

Engineering, Edible Packaging, Biotechnology +7

Ultrasonic wave spectroscopy study of sugar oligomers and polysaccharides in aqueous solutions: The hydration length concept

Kasia Aeberhardt, Jean‐Yves de Saint Laumer, Pierre‐Etienne Bouquerand et al. · International Journal of Biological Macromolecules · 2005 · 22 citations

Engineering, Sonochemistry, Rheology +8

Moisture Stability of Maltodextrin-Based Delivery Systems

Pierre‐Etienne Bouquerand, Serge Maio, F Meyer et al. · Food Biophysics · 2008 · 13 citations

Moisture Stability, Micro-encapsulation, Drug Delivery System +1