Nesrin Hesso

Formulation effect study on batter and cake microstructure: Correlation with rheology and texture

Nesrin Hesso, Catherine Garnier, Catherine Loisel et al. · Food Structure · 2015 · 77 citations

Materials Science, Rheological Measurement, Engineering +12

Conformational changes of polymers in model batter systems

Nesrin Hesso, Alessandra Marti, Patricia Le Bail et al. · Food Hydrocolloids · 2015 · 35 citations · Full text

Materials Science, Engineering, Polymer Science +6

The role of ingredients on thermal and rheological properties of cake batters and the impact on microcake texture

Nesrin Hesso, Catherine Loisel, Sylvie Chevallier et al. · LWT · 2015 · 33 citations

Materials Science, Rheological Measurement, Food Colloid +9

Monitoring the crystallization of starch and lipid components of the cake crumb during staling

Nesrin Hesso, Alain Le‐Bail, C. Loisel et al. · Carbohydrate Polymers · 2015 · 32 citations

Food Chemistry, Food Microstructure, Food Processing +4

Impact of Pregelatinized Starches on the Texture and Staling of Conventional and Degassed Pound Cake

Nesrin Hesso, Catherine Loisel, Sylvie Chevallier et al. · Food and Bioprocess Technology · 2014 · 28 citations

Food Chemistry, Pregelatinized Starches, Food Processing +3