Influence of the Presence of Choline Chloride on the Classical Mechanism of “Gelatinization” of Starch

por Crucean, Doina, Pontoire, Bruno, Debucquet, Gervaise, Le-Bail, Alain, Le-Bail, Patricia
Publicado 2021

Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties

por Asamoah, Eugenia Ayebea, Le-Bail, Alain, Oge, Anthony, Queveau, Delphine, Rouaud, Olivier, Le-Bail, Patricia
Publicado 2023

Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits

por Roze, Mathilde, Crucean, Doina, Diler, Guénaelle, Rannou, Cécile, Catanéo, Clément, Jonchère, Camille, Le-Bail, Alain, Le-Bail, Patricia
Publicado 2021

Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems

por Roze, Mathilde, Diler, Guénaelle, Pontoire, Bruno, Novalès, Bruno, Jonchère, Camille, Crucean, Doina, Le-Bail, Alain, Le-Bail, Patricia
Publicado 2023

Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

por Bakalis, Serafim, Valdramidis, Vasilis P., Argyropoulos, Dimitrios, Ahrne, Lilia, Chen, Jianshe, Cullen, P.J., Cummins, Enda, Datta, Ashim K., Emmanouilidis, Christos, Foster, Tim, Fryer, Peter J., Gouseti, Ourania, Hospido, Almudena, Knoerzer, Kai, LeBail, Alain, Marangoni, Alejandro G., Rao, Pingfan, Schlüter, Oliver K., Taoukis, Petros, Xanthakis, Epameinondas, Van Impe, Jan F.M.
Publicado 2020