Pascale Williams

The mouth-feel properties of polysaccharides and anthocyanins in a wine like medium

Stéphane Vidal, I. Leigh Francis, Pascale Williams et al. · Food Chemistry · 2004 · 309 citations

Food Chemistry, Polysaccharide, Mouth-feel Properties

The polysaccharides of red wine: total fractionation and characterization

Stéphane Vidal, Pascale Williams, Thierry Doco et al. · Carbohydrate Polymers · 2003 · 222 citations

Food Chemistry, Polysaccharide, Food Analysis +1

Use of an experimental design approach for evaluation of key wine components on mouth-feel perception

Stéphane Vidal, Philippe Courcoux, I. Leigh Francis et al. · Food Quality and Preference · 2003 · 205 citations

Electronic Tongue, Cognitive Science, Food Quality +10

Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines

Marie‐Agnès Ducasse, Rose-Marie Canal-Llauberes, Marie de Lumley et al. · Food Chemistry · 2009 · 161 citations

Food Chemistry, Polysaccharide Composition, Red Wines +5

Acacia senegal vs. Acacia seyal gums – Part 1: Composition and structure of hyperbranched plant exudates

Lizeth Lopez-Torrez, Michaël Nigen, Pascale Williams et al. · Food Hydrocolloids · 2015 · 155 citations

Acacia Senegal, Part 1, Acacia Seyal Gums +1