Karima Laleg

Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties

Anne‐Flore Monnet, Karima Laleg, Camille Michon et al. · Trends in Food Science & Technology · 2019 · 116 citations · Full text

Food Chemistry, Cereal Products, Final Properties +11

Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta

Karima Laleg, Denis Cassan, Cécile Barron et al. · PLoS ONE · 2016 · 107 citations · Full text

How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein

Karima Laleg, Cécile Barron, Sylvie Cordelle et al. · LWT · 2017 · 79 citations · Full text

Food Chemistry, Sensory Attributes, Food Composition +8

Protein enriched pasta: structure and digestibility of its protein network

Karima Laleg, Cécile Barron, Véronique Santé-Lhoutellier et al. · Food & Function · 2016 · 53 citations

Nutrition, Food Biophysics, Molecular Biology +17

Nutritional evaluation of mixed wheat–faba bean pasta in growing rats: impact of protein source and drying temperature on protein digestibility and retention

Karima Laleg, Jérôme Salles, Christophe Giraudet et al. · British Journal Of Nutrition · 2018 · 30 citations · Full text