Cayot, Nathalie, 1967-....
Cayot, Nathalie
Nathalie Cayot researcher ORCID ID = 0000-0003-1740-2025
VIAF ID: 206976088 ( Personal )
Permalink: http://viaf.org/viaf/206976088
Preferred Forms
4xx's: Alternate Name Forms (3)
Works
Title | Sources |
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Allergies et intolérances alimentaires : fiches pratiques sur les 14 allergènes majeurs | |
Amélioration organoleptique de protéines de pois par voie biotechnologique | |
Biotechnological strategies to improve pea protein flavor. | |
Contribution to the modeling of the extrusion-cooking process : a study of the system non-linearity. | |
Impact of konjac glucomannan on interactions aroma compound - potato starch in a hydrated gel. | |
Impact of oil phase and natural polymers on physicochemical parameters in relation to the tactile perception of the emulsion. | |
Impact of oxidoreduction potential and gaz bubling on rheologic properties, microstructure and aroma biosynthesis of milk gels acidified by lactic acid bacteria or by glucono-delta-lactone. | |
Impact on flavour release of the structure of composite gels containing polysaccharides : example of the fruit preparations. | |
Inclusion complexes of amylose : morphogenesis, crystal structure and release of bioactive molecules. | |
Influence de la phase grasse et des polymères naturels sur les paramètres physicochimiques en lien avec la perception tactile de l'émulsion | |
Influence des interactions physico-chimiques entre amidons et composés d'arôme sur la libération des arômes et les propriétés rhéologiques dans des matrices aqueuses complexes | |
Influence of physico-chemical interactions between starch and aroma compounds on the release of flavour and the rheological properties of complex aqueous matrices. | |
Pea protein based foods for the future : From chemical composition to statistical models to understand the mechanisms behind perceptions of beany, bitterness and astringency | |
Phytochemistry study of 12 Lorraine plants depending on the granulometric classes of superfines powders. | |
Des protéines de pois pour les aliments de demain : de la composition chimique aux modèles statistiques, pour comprendre les mécanismes à l’origine des perceptions de beany, d’amertume et d’astringence. |