Concepedia

Virginie Langendorff

VL

15

Publications

1.6K

Citations

14

H-Index

1999

Active since

Affiliations

Centre National de la Recherche Scientifique(Current)

Cargill (France)

Interface (United States)

Le Mans Université

Conservatoire National des Arts et Métiers

Virginie Langendorff is an author at Centre National de la Recherche Scientifique specializing in engineering, food chemistry, and biochemistry.

Top concepts

EngineeringFood ChemistryBiochemistryBiomolecular EngineeringHealthRheologyPolymer ScienceBiophysicsSoft MatterFood Technology

Publications per year

1999–2019

15

Publications

15

Emulsion stabilizing properties of pectin

Jean‐Christophe Leroux, Virginie Langendorff, G. Alan Schick et al. · Food Hydrocolloids · 2003 · 499 citations

Food Chemistry, Food Colloid, Emulsion

Emulsion stabilizing properties of depolymerized pectin

Mahmood Akhtar, Eric Dickinson, Virginie Langendorff · Food Hydrocolloids · 2002 · 216 citations

Food Colloid, Engineering, Depolymerized Pectin +3

Influence of pH, Ca concentration, temperature and amidation on the gelation of low methoxyl pectin

Didier Lootens, François Capel, Dominique Durand et al. · Food Hydrocolloids · 2003 · 162 citations

Food Chemistry, Biopolymer Gel, Biomanufacturing +7

Influence of formulation on the structural networks in ice cream

C. Granger, A.C. Léger, P. Barey et al. · International Dairy Journal · 2004 · 144 citations

Materials Science, Engineering, Food Quality +5

Calcium and acid induced gelation of (amidated) low methoxyl pectin

François Capel, Taco Nicolaï, Dominique Durand et al. · Food Hydrocolloids · 2005 · 141 citations

Acid Induced Gelation, Biomolecular Engineering, Biochemistry

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