Gaëlle Roudaut - Concepedia

Author

Gaëlle Roudaut

Université de Bourgogne ORCID

Also Known As

G Roudaut, G. ROUDAUT, G. Roudaut, Gaelle Roudaut, Gaëlle Roudaut, Roudaut, Gaëlle

Publications

4.5K

Citations

H-Index

Concepts

All Affiliations

Université de Bourgogne Institut Agro Dijon Procédés Alimentaires et Microbiologiques Chimie ParisTech Centre National de la Recherche Scientifique

About

Gaëlle Roudaut is an author at Université de Bourgogne specializing in food chemistry, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	13	14	947
2	Health Sciences	12	13	2.9K
3	Natural Sciences	1	1	42
4	Public Health	1	1	50
5	Applied Physics	1	1	34

Gaëlle Roudaut

Publications

3.9K

Citations

H-Index

Page 1

	Year	Citations
Applications of spray-drying in microencapsulation of food ingredients: An overview Adem Gharsallaoui, Gaëlle Roudaut, Odile Chambin, Food Research International Food ChemistryFood ColloidMicro-encapsulationFood EngineeringFood Processing	2007	2.3K
Glass Transition and Food Technology: A Critical Appraisal Martine Le Meste, Dominique Champion, Gaëlle Roudaut, Journal of Food Science Food ChemistryMaterials ScienceWlf KineticsSub‐tg RelaxationsEngineering	2002	329
INFLUENCE OF WATER ON THE CRISPNESS OF CEREAL‐BASED FOODS: ACOUSTIC, MECHANICAL, AND SENSORY STUDIES Gaëlle Roudaut, Catherine Dacremont, Martine Le Meste Journal of Texture Studies NutritionEngineeringMechanical EngineeringAgricultural EconomicsSoft Matter	1998	155
Understanding the texture of low moisture cereal products: mechanical and sensory measurements of crispness Baltasar Valles Pamies, Gaëlle Roudaut, Catherine Dacremont, Journal of the Science of Food and Agriculture NutritionEngineeringMechanical EngineeringAgricultural EconomicsStarch Products	2000	116
Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin Leïla Aberkane, Gaëlle Roudaut, Rémi Saurel Food and Bioprocess Technology Food ColloidBiomanufacturingEdible PackagingOxidative StabilityMicro-encapsulation	2013	106
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, Journal of thermal analysis	1996	94
Properties of spray-dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water Adem Gharsallaoui, Gaëlle Roudaut, Laurent Beney, Food Chemistry Food ChemistryFood ColloidChemical EngineeringSpray-dried Food FlavoursEdible Film	2011	94
Thermomechanical properties of glassy cereal foods Martine Le Meste, Gaëlle Roudaut, Sylvie Davidou Journal of thermal analysis	1996	61
Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties Lívia Cristina Ostroschi, Volnei Brito de Souza, Mariana Alejandra Echalar-Barrientos, Food Hydrocolloids Food ChemistryPotential Functional IngredientCinnamomum ZeylanicumPhytochemicalSpray-dried Proanthocyanidin-rich Cinnamon	2018	54
Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact Margaret A. Brennan, Carine Ménard, Gaëlle Roudaut, Starch - Stärke Food ChemistryNutritionBuckwheat FloursFood CompositionIn Vitro Fermentation	2012	50

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