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Anne-Laure Réguerre

inrae, ur1268 bia

17H指数
60论文数
1.1K被引数
收录论文 19
发表时间
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Exploring the factors contributing to texture loss in lentil cv. Anicia during cooking探索扁豆品种Anicia在烹饪过程中导致质地损失的因素
errFood Chemistry
IF9.8
err2025-09-17
err0
errOAAI
errGuilhem Maillard; Guy Della Valle; Camille Alvarado; Xavier Falourd; Bérengère Marais; Pascale Millart; Kevin Billet; Patrice Papineau; Anne-Laure Réguerre; Marie-Françoise Devaux; Laurent Chaunier; Bruno Novales; Anne-Laure Chateigner-Boutin; Nadim Tayeh; Sophie Le Gall
err分享
err收藏
Unravelling the relationships between wheat dough extensional properties, gluten network and water distribution
errFOOD HYDROCOLLOIDS
IF12.4
err2024-01-01
err15
errOAAI
errDufour, M.; Chaunier, L.; Lourdin, D.; Reguerre, A. -l; Hugon, F.; Dugue, A.; Kansou, K.; Saulnier, L.; Della Valle, G.
err分享
err收藏
Impact of protein reinforcement on the deformation of soft cereal foods under chewing conditions studied by X-ray tomography and finite element modelling
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2020-12-01
err13
errOAAI
errAssad-Bustillos, M.; Guessasma, S.; Reguerre, A. L.; Della Valle, G.
err分享
err收藏
Artificial Oral Processing of Extruded Pea Flour Snacks
errFOOD ENGINEERING REVIEWS
IF7.6
err2020-04-30
err8
PREAI
errKristiawan, M.; Della Valle, G.; Reguerre, A-L; Micard, V; Salles, C.
err分享
err收藏
Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins
errFOOD HYDROCOLLOIDS
IF12.4
err2020-04-01
err31
errOAAI
errAssad Bustillos, M.; Jonchere, C.; Garnier, C.; Reguerre, A. L.; Della Valle, G.
err分享
err收藏
Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion
errCARBOHYDRATE POLYMERS
IF12.5
err2019-11-01
err45
errOAAI
errJebalia, I.; Maigret, J. -E.; Reguerre, A. -L.; Novales, B.; Guessasma, S.; Lourdin, D.; Della Valle, G.; Kristiawan, M.
err分享
err收藏
Viscous sintering kinetics of biopolymer filaments extruded for 3D printing
errPOLYMER TESTING
IF6
err2019-08-01
err13
errOAAI
errChaunier, Laurent; Della Valle, Guy; Lourdin, Denis; Reguerre, Anne-Laure; Cochet, Kevin; Leroy, Eric
err分享
err收藏
Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status
errFOOD HYDROCOLLOIDS
IF12.4
err2019-06-01
err25
errOAAI
errAssad-Bustillos, M.; Tournier, C.; Feron, G.; Guessasma, S.; Reguerre, A. L.; Della Valle, G.
err分享
err收藏
On the representative elementary size concept to evaluate the compatibilisation of a plasticised biopolymer blend
errCARBOHYDRATE POLYMERS
IF12.5
err2017-09-01
err19
PREAI
errFavero, Justin; Belhabib, Sofiane; Guessasma, Sofiane; Decaen, Paul; Reguerre, Anne Laure; Lourdin, Denis; Leroy, Eric
err分享
err收藏
Cellular structure and rheological properties of shaped fermented wheat flour dough成型发酵小麦粉面团的细胞结构和流变学特性
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2017-01-01
err6
PREAI
errSandoval, Aleida J.; Chaunier, Laurent; Chiron, Hubert; Della Valle, Guy; Reguerre, Anne-Laure
err分享
err收藏
Bread collapse. Causes of the technological defect and impact of depanning time on bread quality
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2016-08-01
err8
PREAI
errRzigue, Asma; Monteau, Jean Yves; Marmi, Khadidja; Le Bail, Alain; Chevallier, Sylvie; Reguerre, Anne-Laure; Jury, Vanessa
err分享
err收藏
Physical assessment of bread destructuration during chewing
errFOOD RESEARCH INTERNATIONAL
IF8
err2013-01-01
err56
PREAI
errLe Bleis, F.; Chaunier, L.; Della Valle, G.; Panouille, M.; Reguerre, A. L.
err分享
err收藏
Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2012-11-01
err62
PREAI
errTurbin-Orger, A.; Boller, E.; Chaunier, L.; Chiron, H.; Della Valle, G.; Reguerre, A. -L.
err分享
err收藏
Kinetics of crust formation during conventional French bread baking
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2012-09-01
err22
PREAI
errDella Valle, G.; Chiron, H.; Jury, V.; Raitiere, M.; Reguerre, A. -L.
err分享
err收藏
Compatibilization of starch-zein melt processed blends by an ionic liquid used as plasticizer
errCARBOHYDRATE POLYMERS
IF12.5
err2012-07-01
err100
PREAI
errLeroy, Eric; Jacquet, Pierre; Coativy, Gildas; Reguerre, Anne Laure; Lourdin, Denis
err分享
err收藏
Deep eutectic solvents as functional additives for starch based plastics
errGREEN CHEMISTRY
IF9.2
err2012-01-01
err96
PREAI
errLeroy, Eric; Decaen, Paul; Jacquet, Pierre; Coativy, Gildas; Pontoire, Bruno; Reguerre, Anne-Laure; Lourdin, Denis
err分享
err收藏
Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions
errFOOD RESEARCH INTERNATIONAL
IF8
err2010-10-01
err49
PREAI
errShehzad, A.; Chiron, H.; Della Valle, G.; Kansou, K.; Ndiaye, A.; Reguerre, A. L.
err分享
err收藏
Granulometry of bread crumb grain:: Contributions of 2D and 3D image analysis at different scale
errFOOD RESEARCH INTERNATIONAL
IF8
err2007-10-01
err70
PREAI
errLassoued, Neila; Babin, Perrine; Della Valle, Guy; Devaux, Marie-Francoise; Reguerre, Anne-Laure
err分享
err收藏
Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking面包制作过程中气泡生长和泡沫凝固的快速x射线断层扫描分析
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2006-05-01
err158
PREAI
errBabin, P.; Della Valle, G.; Chiron, H.; Cloetens, P.; Hoszowska, J.; Pernot, P.; Reguerre, A. L.; Salvo, L.; Dendievel, R.
err分享
err收藏

研究方向

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合作学者
合作期刊
P
Peter Cloetens
H 指数: 77 · 论文数: 537
L
Luc Saulnier
H 指数: 46 · 论文数: 191
L
L. Salvò
H 指数: 44 · 论文数: 298
G
Guy Della Valle
H 指数: 42 · 论文数: 288
D
Denis Lourdin
H 指数: 40 · 论文数: 239
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