C. Loisel - Concepedia

Concepedia

Author

C. Loisel

Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire

Also Known As

C Loisel, C. LOISEL, C. Loisel, Camille Loisel, Loisel, C.

59

Publications

1.7K

Citations

24

H-Index

61

Concepts

All Affiliations

Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire Centre National de la Recherche Scientifique Biopolymères Interactions Assemblages École Nationale d'Ingénieurs des Techniques des Industries Agro-Alimentaires Institut National Polytechnique de Toulouse

CL

About

C. Loisel is an author at Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire specializing in engineering, food engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	17	21	1.1K
2	Health Sciences	12	12	669
3	Medicine	2	2	76
4	Arts	1	1	22
5	Applied Physics	1	1	77

C. Loisel

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34

Publications

1.7K

Citations

24

H-Index

	Year	Citations
Phase transitions and polymorphism of cocoa butter C. Loisel, G. Keller, G. Lecq, Journal of the American Oil Chemists Society Food ChemistryMaterials SciencePhase TransitionsEngineeringLiquid Crystalline Phase	1998	241
Number of particles for the determination of size distribution from microscopic images Évelyne Vigneau, C. Loisel, Marie‐Françoise Devaux, Powder Technology Image AnalysisMicroscope Image ProcessingSize DistributionMicroscopyBioimage Analysis	2000	111
Effect of thermomechanical treatment on the rheological properties of crosslinked waxy corn starch M Nayouf, C. Loisel, J.L. Doublier Journal of Food Engineering Materials ScienceEngineeringMechanical EngineeringRheological PropertiesRheological Property	2003	101
Structural modifications and thermal transitions of standard maize starch after DIC hydrothermal treatment Zoulikha Maache‐Rezzoug, Ikbal Zarguili, C. Loisel, Carbohydrate Polymers Thermal TransitionsFood EngineeringThermal ProcessingStandard Maize StarchGrain Quality	2008	99
Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams I. Nicorescu, Christophe Vial, Emeline Talansier, Food Hydrocolloids Thermal TreatmentEngineeringComparative EffectFood EngineeringThermodynamics	2010	79
DSC And X-Ray Diffraction Coupling G. Keller, Franck Lavigne, L. Forte, Journal of Thermal Analysis and Calorimetry EngineeringPhysicsOptical PropertiesX-ray DiffractionApplied Physics	1998	77
Fat Bloom and Chocolate Structure Studied by Mercury Porosimetry C. Loisel, G. Lecq, G. Ponchel, Journal of Food Science Food ChemistryFood ColloidFat BloomMercury PorosimetryFood Structure	1997	76
Rheology and microstructure of cross-linked waxy maize starch/whey protein suspensions Hongli Dang, C. Loisel, Anne Desrumaux, Food Hydrocolloids EngineeringFood BiophysicsBiotechnologyFood MicrostructureRheology	2009	70
Dynamic Crystallization of Dark Chocolate as Affected by Temperature and Lipid Additives C. Loisel, G. Lecq, G. Keller, Journal of Food Science Food ColloidChocolate CrystallizationEngineeringFunctional PropertyChemistry	1998	65
Optimization of dry heat treatment of egg white in relation to foam and interfacial properties Emeline Talansier, C. Loisel, Dominique Dellavalle, LWT EngineeringMechanical EngineeringDry Heat TreatmentFood EngineeringThermal Processing	2008	59

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