Martine Le Meste - Concepedia

Author

Martine Le Meste

Université de Bourgogne

Also Known As

M Le Meste, M. LE MESTE, M. LE MESTE., M. Le Meste, M. Meste, MARTINE LE MESTE, Martine Le Meste, Martine le Meste

Publications

3.4K

Citations

H-Index

Concepts

All Affiliations

Université de Bourgogne Chimie ParisTech Ministère de l'Agriculture et de la Souveraineté alimentaire Laboratoire de Biologie et Pharmacologie Appliquée

About

Martine Le Meste is an author at Université de Bourgogne specializing in engineering, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	20	23	1.6K
2	Health Sciences	16	17	983
3	Medicine	8	8	221
4	Public Health	2	2	34
5	Natural Sciences	1	1	24

Martine Le Meste

Publications

2.8K

Citations

H-Index

Page 1

	Year	Citations
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
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 Food ChemistryRelaxation ProcessImproved UnderstandingGlass TransitionMolecular Biology	2000	271
Effect of Small and Large Wheat Starch Granules on Thermomechanical Behavior of Starch Eleni Chiotelli, Martine Le Meste Cereal Chemistry EngineeringFunctional PropertyMechanical EngineeringFood BiophysicsGranular Medium	2002	271
A contribution to the study of staling of white bread: effect of water and hydrocolloid Sylvie Davidou, Martine Le Meste, E. Debever, Food Hydrocolloids Food BiophysicsWhite BreadFood Structure	1996	206
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
Effect of sodium chloride on the gelatinization of starch: A multimeasurement study Eleni Chiotelli, Giorgio Pilosio, Martine Le Meste Biopolymers	2001	134
Translational Diffusion in Sucrose Solutions in the Vicinity of Their Glass Transition Temperature Dominique Champion, H. Hervet, G. Blond, The Journal of Physical Chemistry B Fluorescent MoleculeEngineeringGlass-forming LiquidTranslational DiffusionGlass Material	1997	123
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
Structural changes in oil-in-water emulsions during the manufacture of ice cream Jean-Luc Gelin, L. Poyen, J.-L. Courthaudon, Food Hydrocolloids Structural ChangesMicroemulsionRheologyOil-in-water EmulsionsIce Cream	1994	80
Effect of Water on the Mechanical Behaviour of Extruded Flat Bread I. Fontanet, Sylvie Davidou, Catherine Dacremont, Journal of Cereal Science EngineeringFood PhysicMechanicsMechanical EngineeringExtruded Flat Bread	1997	77

Page 1