G. Blond

Glass Transition and Food Technology: A Critical Appraisal

Martine Le Meste, Dominique Champion, Gaëlle Roudaut et al. · Journal of Food Science · 2002 · 329 citations

Food Chemistry, Materials Science, Wlf Kinetics +13

EFFECT OF WATER ACTIVITY ON CRISPNESS OF BREAKFAST CEREALS

François Sauvageot, G. Blond · Journal of Texture Studies · 1991 · 135 citations

Food Chemistry, Nutrition, Mechanical Analysis +12

Translational Diffusion in Sucrose Solutions in the Vicinity of Their Glass Transition Temperature

Dominique Champion, H. Hervet, G. Blond et al. · The Journal of Physical Chemistry B · 1997 · 123 citations

Fluorescent Molecule, Engineering, Glass-forming Liquid +20

Modeling of the water-sucrose state diagram below 0 °C

G. Blond, D. Simatos, Marianne Catté et al. · Carbohydrate Research · 1997 · 102 citations

Thermodynamic Modelling, Engineering, Phase Equilibrium +7

Influence of heating and cooling rates on the glass transition temperature and the fragility parameter of sorbitol and fructose as measured by DSC

D. Simatos, G. Blond, Gaëlle Roudaut et al. · Journal of thermal analysis · 1996 · 94 citations