Concepedia

Benoı̂t Bousseau

BB

Statistics

Publications

3

Citations

152

H-Index

3

Active since

2003

Affiliations

Institut National de la Recherche Agronomique(Current)

Benoı̂t Bousseau is an author at Institut National de la Recherche Agronomique specializing in food chemistry, dairy science, and flavor chemistry.

Publications per year

2003–2005

3

Publications

3

Sweetness–texture interactions in model dairy desserts: effect of sucrose concentration and the carrageenan type

Laurent Lethuaut, Chantal Brossard, Florence Rousseau et al. · International Dairy Journal · 2003 · 64 citations

, , +16

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

, , +13

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

, , +16

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