Anne-Laure Réguerre

Author

Anne-Laure Réguerre

Biopolymères Interactions Assemblages ORCID

Also Known As

A. L. Réguerre, A.-L. Réguerre, A.L. Reguerre, A.L. Réguerre, Anne Laure Reguerre, Anne laure Reguerre, Anne-Laure REGUERRE, Anne-Laure Reguerre, Anne-Laure Réguerre, Reguerre, Anne-Laure

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Biopolymères Interactions Assemblages Centre National de la Recherche Scientifique Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire Université Bourgogne Franche-Comté Centre des Sciences du Goût et de l'Alimentation

About

Anne-Laure Réguerre is an author at Biopolymères Interactions Assemblages specializing in engineering, food engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	13	13	732
2	Health Sciences	5	5	320
3	Medicine	3	3	163
4	Biomolecular Engineering	2	2	137
5	Biomedical Engineering	1	1	17

Anne-Laure Réguerre

Publications

1.1K

Citations

H-Index

Page 1

	Year	Citations
Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking P. N. Babin, G. Della Valle, Hubert Chiron, Journal of Cereal Science X-ray Tomography AnalysisHealth SciencesFood PhysicFood MicrostructureFood Engineering	2006	183
Deep eutectic solvents as functional additives for starch based plastics Eric Leroy, Paul G. DeCaen, Pierre Jacquet, Green Chemistry Functional AdditivesChemical EngineeringEngineeringPolymer TechnologyHydrogen Bond Donors	2012	109
Compatibilization of starch–zein melt processed blends by an ionic liquid used as plasticizer Eric Leroy, Pierre Jacquet, Gildas Coativy, Carbohydrate Polymers Materials ScienceIonic LiquidChemical EngineeringEngineeringPolymer Blend	2012	108
Multi-scale structural changes of starch and proteins during pea flour extrusion Magdalena Kristiawan, Valérie Micard, Priscilla Maladira, Food Research International EngineeringProtein FoldingPea FlourBiotechnologyMulti-scale Structural Changes	2018	88
Granulometry of bread crumb grain: Contributions of 2D and 3D image analysis at different scale N. Lassoued, P. N. Babin, Guy Della Valle, Food Research International EngineeringImage AnalysisBread Crumb GrainAgricultural EconomicsFood Microstructure	2007	81
Physical assessment of bread destructuration during chewing Fabien Le Bleis, Laurent Chaunier, G. Della Valle, Food Research International Food ChemistryEngineeringMechanicsFood StructureFood Microstructure	2012	69
Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography Arnaud Turbin-Orger, Elodie Boller, Laurent Chaunier, Journal of Cereal Science Computed X-ray Micro-tomographyEngineeringMechanical EngineeringFood MicrostructureRheology	2012	65
Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions Aamir Shehzad, Hubert Chiron, G. Della Valle, Food Research International Video Image AnalysisFood EngineeringBread DoughDifferent Compositions	2010	55
Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion Imen Jebalia, Jean‐Eudes Maigret, Anne-Laure Réguerre, Carbohydrate Polymers Materials ScienceEngineeringMechanical PropertiesMechanical EngineeringBio-based Material	2019	49
Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins Melissa Assad Bustillos, Camille Jonchère, Catherine Garnier, Food Hydrocolloids BiomanufacturingEngineeringPea ProteinsSponge CakesRheological Property	2019	49

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