Alexandre Juteau

Complex Viscosity Induced by Protein Composition Variation Influences the Aroma Release of Flavored Stirred Yogurt

Anne Saint‐Eve, Alexandre Juteau, Samuel Atlan et al. · Journal of Agricultural and Food Chemistry · 2006 · 47 citations

Agriculture, Dairy Science, Food Science +17

Flavor Release from ι-Carrageenan Matrices:  A Kinetic Approach

Alexandre Juteau, J.L. Doublier, Élisabeth Guichard · Journal of Agricultural and Food Chemistry · 2004 · 44 citations

Agriculture, Chemistry, Food Science +16

Flavour release from polysaccharide gels

Alexandre Juteau, Nathalie Cayot, Claire Chabanet et al. · Trends in Food Science & Technology · 2004 · 40 citations

Pharmacy, Food Science, Pharmaceutics +12

Measurement of aroma compound self‐diffusion in food models by DOSY

Thierry Gostan, Céline Moreau, Alexandre Juteau et al. · Magnetic Resonance in Chemistry · 2004 · 38 citations

Agriculture, Biochemistry, Food Science +17

Influence of type and amount of gelling agent on flavour perception: physicochemical effect or interaction between senses?

Alexandre Juteau, Carole Tournier, Elisabeth Guichard · Flavour and Fragrance Journal · 2004 · 17 citations

Agriculture, Food Science, Food Chemistry +16