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Gaëlle Roudaut's publications

Journal articles23 documents

  • Traiphop Phahom, Gaëlle Roudaut. Moisture sorption characteristics and dynamic mechanical thermal analysis of dried petiole and rhizome of red water lily (Nymphaea x rubra). Heat and Mass Transfer, Springer Verlag, 2022, ⟨10.1007/s00231-022-03258-3⟩. ⟨hal-03727471⟩
  • Pauline Ribert, Sébastien Dupont, Gaëlle Roudaut, Laurent Beney. Effect of devitrification on the survival and resistance of dried Saccharomyces cerevisiae yeast. Applied Microbiology and Biotechnology, Springer Verlag, 2021, 105 (16-17), pp.6409-6418. ⟨10.1007/s00253-021-11451-3⟩. ⟨hal-03331665⟩
  • Supuksorn Masavang, Gaëlle Roudaut, Dominique Champion. Identification of complex glass transition phenomena by DSC in expanded cereal-based food extrudates: Impact of plasticization by water and sucrose. Journal of Food Engineering, Elsevier, 2019, 245, pp.43-52. ⟨10.1016/j.jfoodeng.2018.10.008⟩. ⟨hal-02173100⟩
  • Fábio Gonçalves Macêdo de Medeiros, Sébastien Dupont, Laurent Beney, Gaëlle Roudaut, Roberta Targino Hoskin, et al.. Efficient stabilisation of curcumin microencapsulated into yeast cells via osmoporation. Applied Microbiology and Biotechnology, Springer Verlag, 2019, pp.1-14. ⟨10.1007/s00253-019-10196-4⟩. ⟨hal-02371983⟩
  • Manal Bitar, Gaëlle Roudaut, Jacqueline Maalouly, Stéphane Brandès, Régis D Gougeon, et al.. Water sorption isotherms of molecularly imprinted polymers. Relation between water binding and iprodione binding capacity. Reactive and Functional Polymers, Elsevier, 2017, 114, pp.1 - 7. ⟨10.1016/j.reactfunctpolym.2017.02.012⟩. ⟨hal-01509912⟩
  • Silawan Somboonchan, Samuel Lubbers, Gaëlle Roudaut. Water and temperature contribution to the structuration of starch matrices in the presence of flavour. Food Chemistry, Elsevier, 2016, 195, pp.79 - 86. ⟨10.1016/j.foodchem.2015.04.099⟩. ⟨hal-01495134⟩
  • Gaëlle Roudaut, Joël Wallecan. New insights on the thermal analysis of low moisture composite foods. Carbohydrate Polymers, Elsevier, 2015, 115, pp.10-15. ⟨10.1016/j.carbpol.2014.08.066⟩. ⟨hal-02371667⟩
  • Leïla Aberkane, Gaëlle Roudaut, Rémi Saurel. Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin. Food and Bioprocess Technology, Springer, 2014, 7 (5), pp.1505-1517. ⟨10.1007/s11947-013-1202-9⟩. ⟨hal-02371669⟩
  • Ittiporn Keawpeng, Chulaluck Charunuch, Gaëlle Roudaut, Mutita Meenune. The optimization of extrusion condition of Phatthalung Sungyod rice extrudate: a preliminary study. International Food Research Journal, 2014, 21 (6), pp.2299-2304. ⟨hal-02371678⟩
  • Phisut Naknean, Mutita Meenune, Gaëlle Roudaut. Changes in properties of palm sugar syrup produced by an open pan and a vacuum evaporator during storage. International Food Research Journal, 2013, 20 (5), pp.2323-2334. ⟨hal-02373496⟩
  • Adem Gharsallaoui, Gaëlle Roudaut, Laurent Beney, Odile Chambin, Andrée Voilley, et al.. Properties of spray-dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water. Food Chemistry, Elsevier, 2012, 132 (4), pp.1713-1720. ⟨10.1016/j.foodchem.2011.03.028⟩. ⟨hal-02292038⟩
  • Margaret Brennan, Carine Menard, Gaëlle Roudaut, Charles Brennan. Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact. Starch/Stärke, Wiley-VCH Verlag, 2012, 64 (5), pp.392-398. ⟨10.1002/star.201100150⟩. ⟨hal-02378305⟩
  • Sandeep Kumar Sharma, Abdelhadi Zaydouri, Gaëlle Roudaut, Gilles Duplâtre. Effect of water on glass transition in starch/sucrose matrices investigated through positron annihilation lifetime spectroscopy: a new approach. Physical Chemistry Chemical Physics, Royal Society of Chemistry, 2011, 13 (43), pp.19338. ⟨10.1039/c1cp21243e⟩. ⟨hal-02378455⟩
  • Phisut Naknean, Mutita Meenune, Gaëlle Roudaut. Characterization of palm sap harvested in Songkhla province, Southern Thailand. International Food Research Journal, 2010, 17 (17), pp.977-986. ⟨hal-02378556⟩
  • Sandeep Kumar Sharma, Gaëlle Roudaut, Isabelle Fabing, Gilles Duplâtre. Characterization of a sucrose/starch matrix through positron annihilation lifetime spectroscopy: unravelling the decomposition and glass transition processes. Physical Chemistry Chemical Physics, Royal Society of Chemistry, 2010, 12 (42), pp.14278. ⟨10.1039/c0cp00681e⟩. ⟨hal-02378534⟩
  • Gaëlle Roudaut, Imad Farhat, Fabienne Poirier-Brulez, Dominique Champion. Influence of water, temperature and sucrose on dynamics in glassy starch-based products studied by low field 1H NMR. Carbohydrate Polymers, Elsevier, 2009, 77 (3), pp.489-495. ⟨10.1016/j.carbpol.2009.01.029⟩. ⟨hal-02378590⟩
  • Gaëlle Roudaut, G. Duplâtre. Positronium as a probe in natural polymers: decomposition in starch. Physical Chemistry Chemical Physics, Royal Society of Chemistry, 2009, 11, pp.9556-9561. ⟨10.1039/b911949c⟩. ⟨in2p3-00437863⟩
  • Adem Gharsallaoui, Gaëlle Roudaut, Odile Chambin, Andrée Voilley, Rémi Saurel. Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International, Elsevier, 2007, 40 (9), pp.1107-1121. ⟨10.1016/j.foodres.2007.07.004⟩. ⟨hal-02378872⟩
  • Fabienne Poirier-Brulez, Gaëlle Roudaut, Dominique Champion, Marie Tanguy, Denise Simatos. Influence of sucrose and water content on molecular mobilityin starch-based glasses as assessed through structureand secondary relaxation. Biopolymers, Wiley, 2006, 81 (2), pp.63-73. ⟨10.1002/bip.20358⟩. ⟨hal-02303140⟩
  • Gaëlle Roudaut, Fabienne Poirier, Denise Simatos, Martine Le Meste. Can dynamical mechanical measurements predict brittle fracture behaviour?. Rheologica Acta, Springer Verlag, 2004, 44 (1), pp.104-111. ⟨10.1007/s00397-004-0392-5⟩. ⟨hal-02379003⟩
  • Gaëlle Roudaut, Denise Simatos, Dominique Champion, E. Contreras-Lopez, Martine Le Meste. Molecular mobility around the glass transition temperature: a mini review. Innovative Food Science & Emerging Technologies, 2004, 5 (2), pp.127-134. ⟨10.1016/j.ifset.2003.12.003⟩. ⟨hal-02379059⟩
  • Gaëlle Roudaut, Catherine Dacremont, Baltasar Vallès-Pàmies, B. Colas, Martine Le Meste. Crispness: a critical review on sensory and material science approaches. Trends in Food Science and Technology, Elsevier, 2002, 13 (6-7), pp.217-227. ⟨10.1016/S0924-2244(02)00139-5⟩. ⟨hal-02379166⟩
  • Nicolas Grattard, Marc Pernin, Bernard Marty, Gaëlle Roudaut, Dominique Champion, et al.. Study of release kinetics of small and high molecular weight substances dispersed into spray-dried ethylcellulose microspheres. Journal of Controlled Release, Elsevier, 2002, 84 (3), pp.125-135. ⟨10.1016/s0168-3659(02)00260-2⟩. ⟨hal-02303213⟩

Conference papers5 documents

  • Supuksorn Masavang, Camille Loupiac, Philippe Bodart, Gaëlle Roudaut, Dominique Champion. Impact of sucrose and water contents on macroscopic structure and stability of cereal based products : Thermodynamic versus dynamic. Nexus of Food, Energy, and Water - 255th National Meeting and Exposition of the American-Chemical-Society (ACS), American-Chemical-Society (ACS), Mar 2018, New Orleans, United States. ⟨hal-01912195⟩
  • Carole Tournier, Julie Rodrigues, Gaëlle Roudaut, Christian Salles. The texture of food for infants and young children. 3. international conference on Food oral processing: physics, physiology and psychology of eating, Jun 2014, Wageningen, Netherlands. 1 p. ⟨hal-01511995⟩
  • Minh-Tam Lê, H.D. Nguyen, Gaëlle Roudaut, Dominique Valentin. Question on ipm: A case study on lemon juice. SPISE 2012: Taste and think, Jul 2012, Ho Chi Minh City, Vietnam. 147 p. ⟨hal-02746146⟩
  • M.T. Le, H.D. Nguyen, Gaëlle Roudaut, Dominique Valentin. Question on ipm: A case study on lemon juice. SPISE 2012 - 3rd International Symposium: Integration Sensory Evaluation into Product Development: an Asian Perspective, Jul 2012, Ho Chi Minh City, Vietnam. ⟨hal-02180530⟩
  • N. Roudnitzky, H. Irl, Gaëlle Roudaut, E. Guichard. Influence of fat nature on flavour release. 10. Weurman flavour research symposium, Jun 2003, Beaune, France. ⟨hal-02761228⟩

Book sections6 documents

  • Gaëlle Roudaut. Chapter 10 : Water Activity in Foods. Gustavo V. Barbosa‐Cánovas; Anthony J. Fontana Jr.; Shelly J. Schmidt; Theodore P. Labuza. Water Activity in Foods: Fundamentals and Applications, Wiley, pp.225-269, 2020, 9781118768310. ⟨10.1002/9781118765982.ch10⟩. ⟨hal-03052587⟩
  • Gaëlle Roudaut, Frédéric Debeaufort. Moisture loss, gain and migration in foods. Food and Beverage Stability and Shelf Life, Elsevier, pp.63-105, 2011, 9781845697013. ⟨10.1533/9780857092540.1.63⟩. ⟨hal-02378503⟩
  • Denise Simatos, Gaëlle Roudaut, Dominique Champion. Water in Dairy Products | Analysis and Measurement of Water Activity. Encyclopedia of Dairy Sciences, Elsevier, pp.715-726, 2011, 9780123744074. ⟨10.1016/B978-0-12-374407-4.00493-3⟩. ⟨hal-02378435⟩
  • Denise Simatos, Dominique Champion, D Lorient, Camille Loupiac, Gaëlle Roudaut. Water in Dairy Products. Advanced Dairy Chemistry, Springer New York, pp.457-526, 2009, 9780387848648. ⟨10.1007/978-0-387-84865-5_11⟩. ⟨hal-02378637⟩
  • Genevieve Blond, Gaëlle Roudaut, Denise Simatos, Dominique Champion, Martine Le Meste. Interaction of Water with Food Components. Ingredient interactions : effects on food quality, pp.87-138, 2005, 9780824757489. ⟨10.1201/9781420028133.ch4⟩. ⟨hal-02378935⟩
  • Gaëlle Roudaut, Catherine Dacremont, Baltasar Valles Pamies, John C. Mitchell, Martine Le Meste. Rehydration of Crispy Cereal Products: A Tentative Explanation of Texture Changes. Freshness and Shelf Life of Foods, pp.223-234, 2002, 9780841238015. ⟨10.1021/bk-2003-0836.ch017⟩. ⟨hal-02379099⟩