N. Hesso

发表

Monitoring the crystallization of starch and lipid components of the cake crumb during staling.

B. Pontoire, C. Loisel, A. Le-Bail, 2015, Carbohydrate polymers.

The role of ingredients on thermal and rheological properties of cake batters and the impact on microcake texture

A. Marti, C. Loisel, Koushik Seetharaman, 2015 .

Formulation effect study on batter and cake microstructure: Correlation with rheology and texture

B. Bouchet, C. Loisel, A. Le-Bail, 2015 .

Erratum to: Impact of Pregelatinized Starches on the Texture and Staling of Conventional and Degassed Pound Cake

C. Loisel, A. Le-Bail, S. Chevallier, 2014, Food and Bioprocess Technology.

Starch in Baked Products

A. Le-Bail, P. Le-Bail, N. Hesso, 2018 .

Impact of Pregelatinized Starches on the Texture and Staling of Conventional and Degassed Pound Cake

C. Loisel, A. Le-Bail, S. Chevallier, 2014, Food and Bioprocess Technology.

Monitoring cake baking by studying different ingredient interactions: From a model system to a real system

B. Pontoire, C. Loisel, A. Le-Bail, 2015 .

Conformational changes of polymers in model batter systems

A. Marti, C. Loisel, Koushik Seetharaman, 2015 .