M
Marie Helene Morel
Researcher at Entertainments National Service Association
Publications - 5
Citations - 440
Marie Helene Morel is an academic researcher from Entertainments National Service Association. The author has contributed to research in topics: Starch & Potato starch. The author has an hindex of 5, co-authored 5 publications receiving 419 citations. Previous affiliations of Marie Helene Morel include Arts et Métiers ParisTech.
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Journal ArticleDOI
Extrusion of wheat gluten plasticized with glycerol: Influence of process conditions on flow behavior, rheological properties, and molecular size distribution
TL;DR: In this article, the influence of feed rate, screw speed, and barrel temperature on extrusion parameters (die pressure, product temperature, residence time, specific energy) were examined.
Journal ArticleDOI
Rheological properties of gluten plasticized with glycerol: dependence on temperature, glycerol content and mixing conditions
TL;DR: In this article, the rheological behavior of a gluten/glycerol mix with glycerol was studied in oscillatory shear and a general expression was proposed for describing the viscous behaviour of the mixture.
Book ChapterDOI
Formation And Properties Of Wheat Gluten Films And Coatings
Marie Helene Morel,Valérie Micard,Nathalie Gontard,Pascale Chalier,Stéphane Guilbert,Andreas Redl +5 more
Journal ArticleDOI
Effect of water and guar gum content on thermal properties of chestnut flour and its starch
TL;DR: In this article, the presence of guar gum had a significant impact on the thermal properties of chestnut flour and its starch, and the results indicated that the existence of a second transition in chestnut starch systems can be successfully explained by means of hydrocolloid-starch interactions.
Journal Article
Physicochemical and Structural Properties of Starch Isolated from Fresh and Dried Chestnuts and Chestnut Flour
TL;DR: Particle size distribution, colour, morphology and chemical composition of chestnut (Castanea sativa mill) starches isolated from fresh chestnut fruits (Si), semi-dried chestnut fruit at room temperature (S2) and commercial chestnut flour (S3) were determined using several experimental techniques as discussed by the authors.