Virginie Langendorff

Author

Centre National de la Recherche Scientifique

Also Known As

V LANGENDORFF, V Langendorff, V. Langendorff, Virginie Langendorff

Publications

1.9K

Citations

H-Index

Concepts

All Affiliations

Centre National de la Recherche Scientifique Cargill (France)Interface (United States)Le Mans Université Conservatoire National des Arts et Métiers

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	8	8	747
2	Biochemistry	5	5	486
3	Biomolecular Engineering	5	5	422
4	Health Sciences	4	4	238
5	Chemistry	1	1	94

Virginie Langendorff

Publications

1.6K

Citations

H-Index

Page 1

	Year	Citations
Emulsion stabilizing properties of pectin Jean‐Christophe Leroux, Virginie Langendorff, G. Alan Schick, Food Hydrocolloids Food ChemistryFood ColloidEmulsion	2003	499
Emulsion stabilizing properties of depolymerized pectin Mahmood Akhtar, Eric Dickinson, Virginie Langendorff Food Hydrocolloids Food ColloidEngineeringDepolymerized PectinPolymer SciencePolymer Chemistry	2002	216
Influence of pH, Ca concentration, temperature and amidation on the gelation of low methoxyl pectin Didier Lootens, François Capel, Dominique Durand, Food Hydrocolloids Food ChemistryBiopolymer GelBiomanufacturingLow Methoxyl PectinEngineering	2003	162
Influence of formulation on the structural networks in ice cream C. Granger, A.C. Léger, P. Barey, International Dairy Journal Materials ScienceEngineeringFood QualityFood StructureFood Microstructure	2004	144
Calcium and acid induced gelation of (amidated) low methoxyl pectin François Capel, Taco Nicolaï, Dominique Durand, Food Hydrocolloids Acid Induced GelationBiomolecular EngineeringBiochemistry	2005	141
Casein micelle/iota carrageenan interactions in milk: influence of temperature Virginie Langendorff, Gérard Cuvelier, B. Launay, Food Hydrocolloids Food ChemistryNutritionBiochemistryFood BiophysicsCarrageenan Interactions	1999	98
Behavior of Flavor Compounds in Model Food Systems: a Thermodynamic Study E. Philippe, Anne‐Marie Seuvre, Bernard Colas, Journal of Agricultural and Food Chemistry EngineeringModel Food SystemsChemical CompositionFood AnalysisChemistry	2003	94
Starch-carrageenan interactions in aqueous media: Role of each polysaccharide chemical and macromolecular characteristics C. Lascombes, G. Agoda‐Tandjawa, Patrick Boulenguer, Food Hydrocolloids Food ChemistryBiochemistryPolysaccharidePolysaccharide ChemicalStarch-carrageenan Interactions	2016	51
Strain-hardening properties of physical weak gels of biopolymers Camille Michon, Celine Chapuis, Virginie Langendorff, Food Hydrocolloids Materials ScienceHydrogelsBiopolymer GelEngineeringMechanical Properties	2004	35
Influence of Chain Length and Polymer Concentration on the Gelation of (Amidated) Low-Methoxyl Pectin Induced by Calcium François Capel, Taco Nicolaï, Dominique Durand, Biomacromolecules Biopolymer GelLow-methoxyl Pectin InducedMixed BiopolymersEngineeringNatural Polymer	2005	34

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