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Jean-Louis Doublier

Institut national de la recherche agronomique

108

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Gums and Hydrocolloids: Functional Aspects

2017
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Citations (63)
Foaming and rheological properties of the liquid phase extracted from wheat flour dough

2015 Food Hydrocolloids
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Citations (18)
Role of vacuum steps added before and after steaming treatment of maize starch. Impact on pasting, morphological and rheological properties

2012 Carbohydrate Polymers
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Rheological behaviour and microstructure of microfibrillated cellulose suspensions/low-methoxyl pectin mixed systems. Effect of calcium ions

2012 Carbohydrate Polymers
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Properties of cellulose/pectins composites: implication for structural and mechanical properties of cell wall.

2012 Carbohydrate Polymers
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Citations (43)
Rheology and microstructure of κ-carrageenan under different conformations induced by several concentrations of potassium ion

2011 Food Hydrocolloids
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Citations (37)
Investigation on structural and physicochemical modifications of standard maize, waxy maize, wheat and potato starches after DIC treatment

2011 Carbohydrate Polymers
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Rheological characterization of microfibrillated cellulose suspensions after freezing

2010 Carbohydrate Polymers
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Citations (172)
Study of DIC hydrothermal treatment effect on rheological properties of standard maize (SMS), waxy maize (WMS), wheat (WTS) and potato (PTS) starches

2010 Journal of Food Engineering
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Power consumption of a double ribbon impeller with newtonian and shear thinning fluids and during the gelation of a iota-carrageenan solution

2008 Journal of Food Engineering
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Citations (13)