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Patricia Le Bail

ur1268 biopolymers interactions assemblies

29H指数
134论文数
3.1K被引数
收录论文 46
发表时间
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3D quantitative investigation of wheat starch morphology from bread dough to crumb从面包面团到面包芯的小麦淀粉形态三维定量研究
errJournal of Food Engineering
IF5.8
err2026-04-15
err0
PREAI
errNanci Castanha; Elysa Le-Corre; Héliciane Clement; Sylvain Challois; Patricia Le Bail; Laurence Dubreil; David Grenier; Tiphaine Lucas
err分享
err收藏
Impact of dough mixing pressure with Air and CO2 gases on dough and bread properties面团与空气和CO2气体混合压力对面团和面包性质的影响
errApplied Food Research
IF6.2
err2025-10-28
err0
errOAAI
errChristy Raad; Patricia Le-Bail; Alain Le-Bail
err分享
err收藏
Flatbread and consumers from the Mediterranean area: preference, perception, and innovation acceptance地中海地区的扁平面包与消费者：偏好、感知与创新接受度
errLWT
IF0
err2025-10-03
err0
errOAAI
errNour DOUMANI; Haneen Hanee Al-DMOOR; Cynthia HELOU; Dubravka NOVOTNI; Maria PAPAGEORGIOU; Antonella PASQUALONE; Cristina ROSELL; Vasilis VALDRAMIDIS; Francesca VURRO; Alain LE-BAIL; Patricia LE-BAIL
err分享
err收藏
Flash Profile method, is it suitable for complex multi-layered products? Application to strawberry-filled biscuits: a “SWEET project”闪谱法，它是否适用于复杂多层产品？在草莓夹心饼干中的应用：“SWEET项目”
errFood Quality and Preference
IF4.9
err2025-09-20
err0
errOAAI
errCécile Rannou; Mathilde Roze; Doina Crucean; Guenaelle Diler; Jason C.G. Halford; Joanne A. Harrold; Anne Raben; Carole Prost; Alain Le-Bail; Patricia Le-Bail; Clément Catanéo
err分享
err收藏
Investigations into the softening of normal and waxy starches during heating at moderate water content对正常淀粉和蜡质淀粉在中等水分含量下加热过程中软化现象的研究
errJournal of Cereal Science
IF3.7
err2025-06-19
err0
PREAI
errNanci Castanha; Patricia Le-Bail; Héliciane Clement; Camille Jonchère; Yves Diascorn; Tiphaine Lucas; David Grenier
err分享
err收藏
Development of a numerical model for measuring the electrical conductivity (EC) of a cake batter开发用于测量蛋糕面糊电导率(EC)的数值模型
errJournal of Food Engineering
IF5.8
err2025-06-06
err0
errOAAI
errMamadou Lamine Niane; Olivier Rouaud; Anthony Ogé; Delphine Quéveau; Alain Le-Bail; Patricia Le-Bail
err分享
err收藏
Exploring the influence of ohmic heating on the action of baking powders and pound cake textural properties探索欧姆加热对泡打粉作用及磅蛋糕质构性质的影响
errAPPLIED FOOD RESEARCH
IF6.2
err2025-06-01
err0
errOAAI
errAsamoah, Eugenia Ayebea; Le-Bail, Alain; Oge, Anthony; Queveau, Delphine; Rouaud, Olivier; Le-Bail, Patricia
err分享
err收藏
Cultural factors and low-salt consumption: A mixed methods approach
errINTERNATIONAL JOURNAL OF CONSUMER STUDIES
IF7.6
err2023-11-27
err1
PREAI
errDebucquet, Gervaise; Lombart, Cindy; Crucean, Doina; Le-Bail, Alain; Le-Bail, Patricia
err分享
err收藏
Hot-air ultrasound-assisted drying of green wheat and barley malts to enhance process kinetics, amylase activity and their application in bread formulation
errFOOD AND BIOPRODUCTS PROCESSING
IF3.4
err2023-11-01
err8
PREAI
errPolachini, Tiago Carregari; Carcel, Juan A.; Norwood, Eve-Anne; Chevallier, Sylvie Swyngedau; Le-Bail, Patricia; Le-Bail, Alain
err分享
err收藏
Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough
errSCIENTIFIC REPORTS
IF3.9
err2023-08-26
err3
errOAAI
errCastanha, Nanci; Challois, Sylvain; Grenier, David; Le-Bail, Patricia; Dubreil, Laurence; Lucas, Tiphaine
err分享
err收藏
Pulsed electric field (PEF) application on wheat malting process: Effect on hydration kinetics, germination and amylase expression
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2023-06-01
err10
errOAAI
errPolachini, Tiago Carregari; Norwood, Eve-Anne; Le-Bail, Patricia; Le-Bail, Alain; Carcel, Juan A.
err分享
err收藏
Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality
errFOOD RESEARCH INTERNATIONAL
IF8
err2023-05-01
err2
errOAAI
errPolachini, Tiago Carregari; Norwood, Eve-Anne; Le -Bail, Patricia; Le -Bail, Alain
err分享
err收藏
Clean-label techno-functional ingredients for baking products - a review
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2022-03-08
err7
PREAI
errPolachini, Tiago Carregari; Norwood, Eve-Anne; Le-Bail, Patricia; Le-Bail, Alain
err分享
err收藏
Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2022-03-01
err9
PREAI
errPalier, Juliette; Le-Bail, Alain; Loisel, Catherine; Le-Bail, Patricia
err分享
err收藏
Thermal technologies to enhance starch performance and starchy products
errCURRENT OPINION IN FOOD SCIENCE
IF9.1
err2021-08-01
err15
errOAAI
errManiglia, Bianca Chieregato; Polachini, Tiago Carregari; Norwood, Eve-Anne; Le-Bail, Patricia; Le-Bail, Alain
err分享
err收藏
Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2021-03-01
err69
errOAAI
errManiglia, Bianca Chieregato; Pataro, Gianpiero; Ferrari, Giovanna; Duarte Augusto, Pedro Esteves; Le-Bail, Patricia; Le-Bail, Alain
err分享
err收藏
Study of continuous cake pre-baking in a rectangular channel using ohmic heating
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2021-01-01
err18
errOAAI
errKhodeir, Monique; Rouaud, Olivier; Oge, Anthony; Jury, Vanessa; Le-Bail, Patricia; Le-Bail, Alain
err分享
err收藏
Dual-process of starch modification: Combining ozone and dry heating treatments to modify cassava starch structure and functionality
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2021-01-01
err30
PREAI
errLima, Damaris Carvalho; Maniglia, Bianca Chieregato; Matta, Manoel Divino, Jr.; Le-Bail, Patricia; Le-Bail, Alain; Duarte Augusto, Pedro Esteves
err分享
err收藏
Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application
errFOOD RESEARCH INTERNATIONAL
IF8
err2020-11-01
err57
errOAAI
errManiglia, Bianca C.; Lima, Damaris C.; da Matta Junior, Manoel; Oge, Anthony; Le-Bail, Patricia; Augusto, Pedro E. D.; Le-Bail, Alain
err分享
err收藏
Recent advances and future perspective in additive manufacturing of foods based on 3D printing
errCURRENT OPINION IN FOOD SCIENCE
IF9.1
err2020-10-01
err132
errOAAI
errLe-Bail, Alain; Maniglia, Bianca Chieregato; Le-Bail, Patricia
err分享
err收藏

研究方向

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R
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