Martine Le Meste

Glass Transition and Food Technology: A Critical Appraisal

Martine Le Meste, Dominique Champion, Gaëlle Roudaut et al. · Journal of Food Science · 2002 · 329 citations

Food Chemistry, Materials Science, Wlf Kinetics +13

Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range

Dominique Champion, Martine Le Meste, D. Simatos · Trends in Food Science & Technology · 2000 · 271 citations

Food Chemistry, Relaxation Process, Improved Understanding +5

Effect of Small and Large Wheat Starch Granules on Thermomechanical Behavior of Starch

Eleni Chiotelli, Martine Le Meste · Cereal Chemistry · 2002 · 271 citations

Engineering, Functional Property, Mechanical Engineering +20

A contribution to the study of staling of white bread: effect of water and hydrocolloid

Sylvie Davidou, Martine Le Meste, E. Debever et al. · Food Hydrocolloids · 1996 · 206 citations

Food Biophysics, White Bread, Food Structure

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 · 1998 · 155 citations

Nutrition, Engineering, Mechanical Engineering +20