Glass Transition and Food Technology: A Critical Appraisal von Le Meste, M, Champion, D, Roudaut, G, Blond, G, Simatos, D

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Crispness: a critical review on sensory and material science approaches von Roudaut, G, Dacremont, C, Vallès Pàmies, B, Colas, B, Le Meste, M

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Molecular mobility around the glass transition temperature: a mini review von Roudaut, G., Simatos, D., Champion, D., Contreras-Lopez, E., Le Meste, M.

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Understanding the texture of low moisture cereal products: mechanical and sensory measurements of crispness von Pamies, B Valles, Roudaut, G, Dacremont, C, Meste, M Le, Mitchell, J R

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Aerobic training improves exercise-induced lipolysis in SCAT and lipid utilization in overweight men von de Glisezinski, I, Moro, C, Pillard, F, Marion-Latard, F, Harant, I, Meste, M, Berlan, M, Crampes, F, Riviere, D

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A contribution to the study of staling of white bread: effect of water and hydrocolloid von Davidou, S., Le Meste, M., Debever, E., Bekaert, D.

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Influence of water on the crispness of cereal-based foods: acoustic, mechanical, and sensory studies von Roudaut, G, Dacremont, C, Le Meste, M

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Dielectric spectroscopy measurements of the sub- T g relaxations in amorphous ethyl cellulose: A relaxation magnitude study von Bidault, O., Assifaoui, A., Champion, D., Le Meste, M.

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Translational Diffusion in Sucrose Solutions in the Vicinity of Their Glass Transition Temperature von Champion, D, Hervet, H, Blond, G, Le Meste, M, Simatos, D

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Effects of different cellulose derivatives on drug release mechanism studied at a preformulation stage von Chambin, O., Champion, D., Debray, C., Rochat-Gonthier, M.H., Le Meste, M., Pourcelot, Y.

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Effect of Small and Large Wheat Starch Granules on Thermomechanical Behavior of Starch von Chiotelli, Eleni, Le Meste, Martine

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Effect of Moisture Content on the Thermomechanical Behavior of Concentrated Waxy Cornstarch-Water Preparations- A Comparison with Wheat Starch von Rolée, A., Chiotelli, E., Meste, M. Le

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Dielectric spectroscopy measurements of the sub-Tg relaxations in amorphous ethyl cellulose : A relaxation magnitude study von BIDAULT, O, ASSIFAOUI, A, CHAMPION, D, LE MESTE, M

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Influence of Physical State and Molecular Mobility of Freeze-Dried Maltodextrin Matrices on the Oxidation Rate of Encapsulated Lipids von Grattard, N, Salaün, F, Champion, D, Roudaut, G, LeMeste, M

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Solubility and Diffusion of Nitrogen in Maltodextrin/Protein Tablets von Schoonman, Annemarie, Ubbink, Job, Bisperink, Chris, Le Meste, M., Karel, Marcus

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Reaction Rate Modeling in Cryoconcentrated Solutions: Alkaline Phosphatase Catalyzed DNPP Hydrolysis von Champion, Dominique, Blond, Genevieve, Le Meste, Martine, Simatos, Denise

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Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range von Champion, Dominique, Le Meste, Martine, Simatos, Denise

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Study of α- and β-relaxation processes in supercooled sucrose liquids von CHAMPION, D, MAGLIONE, M, NIQUET, G, SIMATOS, D, LE MESTE, M

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Effect of Water on the Mechanical Behaviour of Extruded Flat Bread von Fontanet, I., Davidou, S., Dacremont, C., Le Meste, M.

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Thermomechanical behavior of concentrated starch-water preparations von Rolee, A, Le Meste, M

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