Gabrielle Moulin

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Salma Ben-Harb, Maud Panouillé, Delphine Huc-Mathis et al. · Food Hydrocolloids · 2017 · 171 citations

Agriculture, Food Science, Materials Science +17

Simulation of thermoplastic prepreg thermoforming based on a visco-hyperelastic model and a thermal homogenization

Eduardo Guzman-Maldonado, Nahiène Hamila, Naïm Naouar et al. · Materials & Design · 2015 · 125 citations · Full text

Engineering, Materials Engineering, Mechanical Engineering +16

Starch/carrageenan/milk proteins interactions studied using multiple staining and Confocal Laser Scanning Microscopy

Anne Matignon, Gabrielle Moulin, P. Barey et al. · Carbohydrate Polymers · 2013 · 58 citations

Agriculture, Biochemistry, Food Science +14

Structuring wheat dough using a thermomechanical process, from liquid food to 3D-printable food material

Laurena Masbernat, Sophie Berland, Cassandre Leverrier et al. · Journal of Food Engineering · 2021 · 36 citations

Agriculture, Food Science, Materials Science +15

Multi-scale investigation of eyes in semi-hard cheese

Delphine Huc, François Mariette, Sylvain Challois et al. · Innovative Food Science & Emerging Technologies · 2013 · 31 citations

Agriculture, Food Science, Vision Science +8