Search Results - "Le‐Bail, Patricia"

A Comprehensive Study on the Competition Between Starch and Sucrose on Access of Water During Heating by Marion, Bedas, Bruno, Pontoire, Alain, Le‐Bail, Patricia, Le‐Bail

“…Starch gelatinization and water penetration into starch granules are studied in the presence of sucrose by differential scanning calorimetry (DSC) and X‐ray…”
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Study of the distribution of water within a biscuit during cooling; effect on the checking and the breakage by Marion, Bedas, Benoit, Jaillais, Camille, Jonchere, Lucie, Ribourg, Philippe, Courcoux, Delphine, Queveau, Luc, Guihard, Alain, Le-Bail, Patricia, Le-Bail

“…•Checking and breakage of two types of biscuits has been investigated.•Thick biscuits have a strong non homogeneity in water distribution.•Karl Fischer method…”
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Bibliometric mapping analysis of Pickering emulsion applied in 3D food printing by Farias, Patrícia Marques, Matheus, Julia Rabelo Vaz, Maniglia, Bianca Chieregato, Le‐Bail, Patricia, Le‐Bail, Alain, Schmid, Markus, Fai, Ana Elizabeth Cavalcante

“…Summary Three‐dimensional food printing (3DFP) can produce foods with tailored nutritional content, complex shapes and textures. This technology requires food…”
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Cultural factors and low‐salt consumption: A mixed methods approach by Debucquet, Gervaise, Lombart, Cindy, Crucean, Doina, Le‐Bail, Alain, Le‐Bail, Patricia

“…Because bread consumption significantly contributes to salt intake and health risk, the acceptance of low‐salt reformulations has mainly been examined from an…”
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Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties by Asamoah, Eugenia Ayebea, Le-Bail, Alain, Oge, Anthony, Queveau, Delphine, Rouaud, Olivier, Le-Bail, Patricia

“…In most soft wheat products such as cakes, baking powder (BP) plays an important role in achieving the desired product volume through batter aeration by the…”
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Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties by Palier, Juliette, Le-Bail, Alain, Loisel, Catherine, Le-Bail, Patricia

“…This study concerns the mixing under gas pressure of a cake batter free from baking powder. Mixing the batter under pressure has been considered as an…”
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Vitamin B4 as a salt substitute in bread: A challenging and successful new strategy. Sensory perception and acceptability by French consumers by Crucean, Doina, Debucquet, Gervaise, Rannou, Cécile, le-Bail, Alain, le-Bail, Patricia

“…Numerous scientific studies have shown that overconsumption of salt can be harmful and promotes the development of cardiovascular diseases. For this reason,…”
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Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough by Castanha, Nanci, Challois, Sylvain, Grenier, David, Le-Bail, Patricia, Dubreil, Laurence, Lucas, Tiphaine

“…During the different steps of bread-making, changes in the microstructure of the dough, particularly in the gas cell walls (GCW), have a major influence on the…”
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Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality by Polachini, Tiago Carregari, Norwood, Eve-Anne, Le-Bail, Patricia, Le-Bail, Alain

“…[Display omitted] •Thermal treatments were applied to post-sprouted barley grains.•Enzymatic profile was assessed before and after the thermal treatments.•High…”
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Available water in konjac glucomannan–starch mixtures. Influence on the gelatinization, retrogradation and complexation properties of two starches by Schwartz, Jean Marc, Le Bail, Kilian, Garnier, Catherine, Llamas, Geneviève, Queveau, Delphine, Pontoire, Bruno, Srzednicki, George, Le Bail, Patricia

“…The effects of konjac glucomannan (KGM) on the gelatinization, retrogradation and complexation properties of potato and broad bean starches were investigated…”
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Effect of konjac glucomannan addition on aroma release in gels containing potato starch by Lafarge, Céline, Cayot, Nathalie, Hory, Chantal, Goncalves, Liseth, Chassemont, Claire, Le Bail, Patricia

“…The present study aimed to measure the retention of aroma compounds (ethyl acetate, ethyl hexanoate and carvacrol) in dispersions based on konjac glucomannan…”
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The use of choline chloride for salt reduction and texture enhancement in bread by Crucean, Doina, Pontoire, Bruno, Debucquet, Gervaise, Le-Bail, Alain, Le-Bail, Patricia

“…Cereal products, and in particular bread, are the main source of salt in human diets. However, salt is a critical ingredient in breadmaking, and its reduction…”
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The Large and Diverse Family of Mediterranean Flat Breads: A Database by Pasqualone, Antonella, Vurro, Francesca, Summo, Carmine, Abd-El-Khalek, Mokhtar H., Al-Dmoor, Haneen H., Grgic, Tomislava, Ruiz, Maria, Magro, Christopher, Deligeorgakis, Christodoulos, Helou, Cynthia, Le-Bail, Patricia

“…An in-depth survey was conducted by collecting information from web sources, supplemented by interviews with experts and/or bakers, to identify all the flat…”
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Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems by Roze, Mathilde, Diler, Guénaelle, Pontoire, Bruno, Novalès, Bruno, Jonchère, Camille, Crucean, Doina, Le-Bail, Alain, Le-Bail, Patricia

“…This study investigated the impacts of the complete substitution of sucrose by maltitol and/or sorbitol on the dough-crumb transition in biscuits. To this end,…”
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Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits by Roze, Mathilde, Crucean, Doina, Diler, Guénaelle, Rannou, Cécile, Catanéo, Clément, Jonchère, Camille, Le-Bail, Alain, Le-Bail, Patricia

“…Overconsumption of sugars in diets is associated with many health problems, including dental diseases, diabetes and obesity. However, removing sugar from…”
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Crystal structure of amylose complexes with small ligands by Nuessli, Jeannette, Putaux, Jean Luc, Bail, Patricia Le, Buléon, Alain

“…Amylose complexes were prepared, as lamellar single crystals and polycrystalline powders, from aqueous solutions by adding small flavor molecules. The…”
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Recent advances and future perspective in additive manufacturing of foods based on 3D printing by Le-Bail, Alain, Maniglia, Bianca Chieregato, Le-Bail, Patricia

“…3D printing aims at building a three-dimensional object from a computer-aided design model. More recently, (4D)-printing has appeared; it adds to…”
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Starch modification through environmentally friendly alternatives: a review by Maniglia, Bianca C., Castanha, Nanci, Le-Bail, Patricia, Le-Bail, Alain, Augusto, Pedro E. D.

“…Starch is a versatile and a widely used ingredient, with applications in many industries including adhesive and binding, paper making, corrugating,…”
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Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches by Maniglia, Bianca Chieregato, Pataro, Gianpiero, Ferrari, Giovanna, Augusto, Pedro Esteves Duarte, Le-Bail, Patricia, Le-Bail, Alain

“…This work evaluated the impact of PEF on the structure, properties, and functionality of wheat and cassava starches focusing on 3D printing application…”
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Study of continuous cake pre-baking in a rectangular channel using ohmic heating by Khodeir, Monique, Rouaud, Olivier, Ogé, Anthony, Jury, Vanessa, Le-Bail, Patricia, Le-Bail, Alain

“…An original device dedicated to additive manufacturing was developed to pre-bake cake batter. Its originality lies in the fact that pre-baking is ensured by…”
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