Gaelle Roudaut

Documents

Publications

	Corrigendum to “Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders” [Food Chemistry: Molecular Sciences 5 (2022) 100149] Antonia Carlota de Souza Lima , Lorena Maria Freire Sampaio , Elenilson Alves Filho , Paulo Riceli Vasconcelos Ribeiro , Claudilane Martins Pontes Food Chemistry: Molecular Sciences, 2023, 6, pp.100151. ⟨10.1016/j.fochms.2022.100151⟩ Article dans une revue hal-04185383v1
	Potential of polysaccharides for food packaging applications. Part 1/2 : An experimental review of the functional properties of polysaccharide coatings María Ureña , Thị Thanh-Trúc Phùng , Massimiliano Gerometta , Luciana de Siqueira Oliveira , Julie Chanut Food Hydrocolloids, 2023, 144, pp.article 108955. ⟨10.1016/j.foodhyd.2023.108955⟩ Article dans une revue hal-04158074v1
	Moisture sorption characteristics and dynamic mechanical thermal analysis of dried petiole and rhizome of red water lily (Nymphaea x rubra) Traiphop Phahom , Gaëlle Roudaut Heat and Mass Transfer, 2022, 59, pp.309-328. ⟨10.1007/s00231-022-03258-3⟩ Article dans une revue hal-03727471v1
	Microencapsulation of curcumin by ionotropic gelation with surfactants: Characterization, release profile and antioxidant activity Duc Hung Nguyen , Tihana Baric , Gaëlle Roudaut , Philippe Cayot , Marie-Aleth Lacaille-Dubois Journal of Drug Delivery Science and Technology, 2022, 76, pp.103812. ⟨10.1016/j.jddst.2022.103812⟩ Article dans une revue hal-03874854v1
	Evaluation of desorption isotherms, drying characteristics and rehydration properties of crab stick by-product Traiphop Phahom , Napapon Juntharat , Panyaporn Premsuttarat , Yosita Paosunthia , Gaëlle Roudaut Heat and Mass Transfer, 2021, 57, pp.1039-1052. ⟨10.1007/s00231-020-02982-y⟩ Article dans une revue hal-03122458v1
	Effect of devitrification on the survival and resistance of dried Saccharomyces cerevisiae yeast Pauline Ribert , Sébastien Dupont , Gaëlle Roudaut , Laurent Beney Applied Microbiology and Biotechnology, 2021, 105 (16-17), pp.6409-6418. ⟨10.1007/s00253-021-11451-3⟩ Article dans une revue hal-03331665v1
	Efficient stabilisation of curcumin microencapsulated into yeast cells via osmoporation Fábio Gonçalves Macêdo de Medeiros , Sébastien Dupont , Laurent Beney , Gaëlle Roudaut , Roberta Targino Hoskin Applied Microbiology and Biotechnology, 2019, pp.1-14. ⟨10.1007/s00253-019-10196-4⟩ Article dans une revue hal-02371983v1
	Identification of complex glass transition phenomena by DSC in expanded cereal-based food extrudates: Impact of plasticization by water and sucrose Supuksorn Masavang , Gaëlle Roudaut , Dominique Champion Journal of Food Engineering, 2019, 245, pp.43-52. ⟨10.1016/j.jfoodeng.2018.10.008⟩ Article dans une revue hal-02173100v1
	Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties Livia Cristina Ostroschi , Volnei Brito de Souza , Mariana Alejandra Echalar-Barrientos , Fabrício Luiz Tulini , Talita Aline Comunian Food Hydrocolloids, 2018, 79, pp.343-351. ⟨10.1016/j.foodhyd.2018.01.007⟩ Article dans une revue hal-02371664v1
	Water sorption isotherms of molecularly imprinted polymers. Relation between water binding and iprodione binding capacity Manal Bitar , Gaëlle Roudaut , Jacqueline Maalouly , Stéphane Brandès , Régis D Gougeon Reactive and Functional Polymers, 2017, 114, pp.1 - 7. ⟨10.1016/j.reactfunctpolym.2017.02.012⟩ Article dans une revue hal-01509912v1
	Water and temperature contribution to the structuration of starch matrices in the presence of flavour Silawan Somboonchan , Samuel Lubbers , Gaëlle Roudaut Food Chemistry, 2016, 195, pp.79 - 86. ⟨10.1016/j.foodchem.2015.04.099⟩ Article dans une revue hal-01495134v1
	New insights on the thermal analysis of low moisture composite foods Gaëlle Roudaut , Joël Wallecan Carbohydrate Polymers, 2015, 115, pp.10-15. ⟨10.1016/j.carbpol.2014.08.066⟩ Article dans une revue hal-02371667v1
	Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin Leïla Aberkane , Gaëlle Roudaut , Rémi Saurel Food and Bioprocess Technology, 2014, 7 (5), pp.1505-1517. ⟨10.1007/s11947-013-1202-9⟩ Article dans une revue hal-02371669v1
	The optimization of extrusion condition of Phatthalung Sungyod rice extrudate: a preliminary study Ittiporn Keawpeng , Chulaluck Charunuch , Gaëlle Roudaut , Mutita Meenune International Food Research Journal, 2014, 21 (6), pp.2299-2304 Article dans une revue hal-02371678v1
	Changes in properties of palm sugar syrup produced by an open pan and a vacuum evaporator during storage Phisut Naknean , Mutita Meenune , Gaëlle Roudaut International Food Research Journal, 2013, 20 (5), pp.2323-2334 Article dans une revue hal-02373496v1
	Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact Margaret Brennan , Carine Menard , Gaëlle Roudaut , Charles Brennan Starch/Stärke, 2012, 64 (5), pp.392-398. ⟨10.1002/star.201100150⟩ Article dans une revue hal-02378305v1
	Properties of spray-dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water Adem Gharsallaoui , Gaëlle Roudaut , Laurent Beney , Odile Chambin , Andrée Voilley Food Chemistry, 2012, 132 (4), pp.1713-1720. ⟨10.1016/j.foodchem.2011.03.028⟩ Article dans une revue hal-02292038v1
	Effect of water on glass transition in starch/sucrose matrices investigated through positron annihilation lifetime spectroscopy: a new approach Sandeep Kumar Sharma , Abdelhadi Zaydouri , Gaëlle Roudaut , Gilles Duplâtre Physical Chemistry Chemical Physics, 2011, 13 (43), pp.19338. ⟨10.1039/c1cp21243e⟩ Article dans une revue hal-02378455v1
	Characterization of palm sap harvested in Songkhla province, Southern Thailand Phisut Naknean , Mutita Meenune , Gaëlle Roudaut International Food Research Journal, 2010, 17 (17), pp.977-986 Article dans une revue hal-02378556v1
	Characterization of a sucrose/starch matrix through positron annihilation lifetime spectroscopy: unravelling the decomposition and glass transition processes Sandeep Kumar Sharma , Gaëlle Roudaut , Isabelle Fabing , Gilles Duplâtre Physical Chemistry Chemical Physics, 2010, 12 (42), pp.14278. ⟨10.1039/c0cp00681e⟩ Article dans une revue hal-02378534v1
	Influence of water, temperature and sucrose on dynamics in glassy starch-based products studied by low field 1H NMR Gaëlle Roudaut , Imad Farhat , Fabienne Poirier-Brulez , Dominique Champion Carbohydrate Polymers, 2009, 77 (3), pp.489-495. ⟨10.1016/j.carbpol.2009.01.029⟩ Article dans une revue hal-02378590v1
	Positronium as a probe in natural polymers: decomposition in starch Gaëlle Roudaut , G. Duplâtre Physical Chemistry Chemical Physics, 2009, 11, pp.9556-9561. ⟨10.1039/b911949c⟩ Article dans une revue in2p3-00437863v1
	Applications of spray-drying in microencapsulation of food ingredients: An overview Adem Gharsallaoui , Gaëlle Roudaut , Odile Chambin , Andrée Voilley , Rémi Saurel Food Research International, 2007, 40 (9), pp.1107-1121. ⟨10.1016/j.foodres.2007.07.004⟩ Article dans une revue hal-02378872v1
	Influence of sucrose and water content on molecular mobilityin starch-based glasses as assessed through structureand secondary relaxation Fabienne Poirier-Brulez , Gaëlle Roudaut , Dominique Champion , Marie Tanguy , Denise Simatos Biopolymers, 2006, 81 (2), pp.63-73. ⟨10.1002/bip.20358⟩ Article dans une revue hal-02303140v1
	Can dynamical mechanical measurements predict brittle fracture behaviour? Gaëlle Roudaut , Fabienne Poirier , Denise Simatos , Martine Le Meste Rheologica Acta, 2004, 44 (1), pp.104-111. ⟨10.1007/s00397-004-0392-5⟩ Article dans une revue hal-02379003v1
	Molecular mobility around the glass transition temperature: a mini review Gaëlle Roudaut , Denise Simatos , Dominique Champion , E. Contreras-Lopez , Martine Le Meste Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2004, 5 (2), pp.127-134. ⟨10.1016/j.ifset.2003.12.003⟩ Article dans une revue hal-02379059v1
	Crispness: a critical review on sensory and material science approaches Gaëlle Roudaut , Catherine Dacremont , Baltasar Vallès-Pàmies , B. Colas , Martine Le Meste Trends in Food Science and Technology, 2002, 13 (6-7), pp.217-227. ⟨10.1016/S0924-2244(02)00139-5⟩ Article dans une revue hal-02379166v1
	Study of release kinetics of small and high molecular weight substances dispersed into spray-dried ethylcellulose microspheres Nicolas Grattard , Marc Pernin , Bernard Marty , Gaëlle Roudaut , Dominique Champion Journal of Controlled Release, 2002, 84 (3), pp.125-135. ⟨10.1016/s0168-3659(02)00260-2⟩ Article dans une revue hal-02303213v1

	Impact of sucrose and water contents on macroscopic structure and stability of cereal based products : Thermodynamic versus dynamic Supuksorn Masavang , Camille Loupiac , Philippe Bodart , Gaëlle Roudaut , Dominique Champion 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 Communication dans un congrès hal-01912195v1
	The texture of food for infants and young children Carole Tournier , Julie Rodrigues , Gaëlle Roudaut , Christian Salles 3. international conference on Food oral processing: physics, physiology and psychology of eating, Jun 2014, Wageningen, Netherlands. 1 p Communication dans un congrès hal-01511995v1
	Question on ipm: A case study on lemon juice M.T. Le , H.D. Nguyen , Gaëlle Roudaut , Dominique Valentin SPISE 2012 - 3rd International Symposium: Integration Sensory Evaluation into Product Development: an Asian Perspective, Jul 2012, Ho Chi Minh City, Vietnam Communication dans un congrès hal-02180530v1
	Question on ipm: A case study on lemon juice Minh-Tam Lê , H.D. Nguyen , Gaëlle Roudaut , Dominique Valentin SPISE 2012: Taste and think, Jul 2012, Ho Chi Minh City, Vietnam. 147 p Communication dans un congrès hal-02746146v1
	Influence of fat nature on flavour release N. Roudnitzky , H. Irl , Gaëlle Roudaut , E. Guichard 10. Weurman flavour research symposium, Jun 2003, Beaune, France Communication dans un congrès hal-02761228v1

	Chapter 10 : Water Activity in Foods Gaëlle Roudaut Gustavo V. Barbosa‐Cánovas; Anthony J. Fontana Jr.; Shelly J. Schmidt; Theodore P. Labuza. Water Activity in Foods: Fundamentals and Applications, 1, Wiley, pp.225-269, 2020, 9781118768310. ⟨10.1002/9781118765982.ch10⟩ Chapitre d'ouvrage hal-03052587v1
	Moisture loss, gain and migration in foods Gaëlle Roudaut , Frédéric Debeaufort Food and Beverage Stability and Shelf Life, Elsevier, pp.63-105, 2011, 9781845697013. ⟨10.1533/9780857092540.1.63⟩ Chapitre d'ouvrage hal-02378503v1
	Water in Dairy Products \| Analysis and Measurement of Water Activity Denise Simatos , Gaëlle Roudaut , Dominique Champion Encyclopedia of Dairy Sciences, Elsevier, pp.715-726, 2011, 9780123744074. ⟨10.1016/B978-0-12-374407-4.00493-3⟩ Chapitre d'ouvrage hal-02378435v1
	Water in Dairy Products Denise Simatos , Dominique Champion , D Lorient , Camille Loupiac , Gaëlle Roudaut Advanced Dairy Chemistry, Springer New York, pp.457-526, 2009, 9780387848648. ⟨10.1007/978-0-387-84865-5_11⟩ Chapitre d'ouvrage hal-02378637v1
	Interaction of Water with Food Components Genevieve Blond , Gaëlle Roudaut , Denise Simatos , Dominique Champion , Martine Le Meste Ingredient interactions : effects on food quality, pp.87-138, 2005, 9780824757489. ⟨10.1201/9781420028133.ch4⟩ Chapitre d'ouvrage hal-02378935v1
	Rehydration of Crispy Cereal Products: A Tentative Explanation of Texture Changes Gaëlle Roudaut , Catherine Dacremont , Baltasar Valles Pamies , John C. Mitchell , Martine Le Meste Freshness and Shelf Life of Foods, pp.223-234, 2002, 9780841238015. ⟨10.1021/bk-2003-0836.ch017⟩ Chapitre d'ouvrage hal-02379099v1

Gaelle Roudaut

Publications

Corrigendum to “Evaluation of freeze-dried phenolic extract from cashew apple by-product: Physical properties, in vitro gastric digestion and chemometric analysis of the powders” [Food Chemistry: Molecular Sciences 5 (2022) 100149]

Potential of polysaccharides for food packaging applications. Part 1/2 : An experimental review of the functional properties of polysaccharide coatings

Moisture sorption characteristics and dynamic mechanical thermal analysis of dried petiole and rhizome of red water lily (Nymphaea x rubra)

Microencapsulation of curcumin by ionotropic gelation with surfactants: Characterization, release profile and antioxidant activity

Evaluation of desorption isotherms, drying characteristics and rehydration properties of crab stick by-product

Effect of devitrification on the survival and resistance of dried Saccharomyces cerevisiae yeast

Efficient stabilisation of curcumin microencapsulated into yeast cells via osmoporation

Identification of complex glass transition phenomena by DSC in expanded cereal-based food extrudates: Impact of plasticization by water and sucrose

Production of spray-dried proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties

Water sorption isotherms of molecularly imprinted polymers. Relation between water binding and iprodione binding capacity

Water and temperature contribution to the structuration of starch matrices in the presence of flavour

New insights on the thermal analysis of low moisture composite foods

Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin

The optimization of extrusion condition of Phatthalung Sungyod rice extrudate: a preliminary study

Changes in properties of palm sugar syrup produced by an open pan and a vacuum evaporator during storage

Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact

Properties of spray-dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water

Effect of water on glass transition in starch/sucrose matrices investigated through positron annihilation lifetime spectroscopy: a new approach

Characterization of palm sap harvested in Songkhla province, Southern Thailand

Characterization of a sucrose/starch matrix through positron annihilation lifetime spectroscopy: unravelling the decomposition and glass transition processes

Influence of water, temperature and sucrose on dynamics in glassy starch-based products studied by low field 1H NMR

Positronium as a probe in natural polymers: decomposition in starch

Applications of spray-drying in microencapsulation of food ingredients: An overview

Influence of sucrose and water content on molecular mobilityin starch-based glasses as assessed through structureand secondary relaxation

Can dynamical mechanical measurements predict brittle fracture behaviour?

Molecular mobility around the glass transition temperature: a mini review

Crispness: a critical review on sensory and material science approaches

Study of release kinetics of small and high molecular weight substances dispersed into spray-dried ethylcellulose microspheres

Impact of sucrose and water contents on macroscopic structure and stability of cereal based products : Thermodynamic versus dynamic

The texture of food for infants and young children

Question on ipm: A case study on lemon juice

Question on ipm: A case study on lemon juice

Influence of fat nature on flavour release

Chapter 10 : Water Activity in Foods

Moisture loss, gain and migration in foods

Water in Dairy Products | Analysis and Measurement of Water Activity

Water in Dairy Products

Interaction of Water with Food Components

Rehydration of Crispy Cereal Products: A Tentative Explanation of Texture Changes