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Andrée Voilley

Andrée Voilley

D-Index & Metrics

Chemistry

D-Index
67
Citations
16019
World Ranking
6896
National Ranking
240

Overview

Andrée Voilley is affiliated with the University of Burgundy in France and contributes to the field of Biochemistry, Genetics and Molecular Biology. Their research predominantly focuses on molecular biology and biochemistry, with additional interests spanning nutrition and dietetics, pharmacology, and food science.

The scientist's work covers a range of topics including phytochemicals and antioxidant activities, protein hydrolysis and bioactive peptides, biochemical analysis and sensing techniques, and specific research related to the Hibiscus plant. Further areas of study involve microencapsulation and drying processes, bioeconomy and sustainability development, as well as the synthesis and applications of nanoparticles.

Frequent publication venues for Andrée Voilley's research include the journals Antioxidants, Plant Foods for Human Nutrition, and Fermentation. The following recent papers illustrate their contributions:

  • Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects (2022, Antioxidants)
  • Microencapsulation of Hibiscus sabdariffa L. Calyx Anthocyanins with Yeast Hulls (2022, Plant Foods for Human Nutrition)
  • Effect of Elevated Oxygen Concentration on the Yeast Yarrowia lipolytica for the Production of γ-Decalactones in Solid State Fermentation (2023, Fermentation)
  • Achievements in Applications of Antioxidants and Bioactive Compounds in Food: From Agriculture to Health Benefits (2024, Antioxidants)

Andrée Voilley frequently collaborates with several researchers, including Yves Waché, Mia Kurek, Nadjet Debbache-Benaida, Ivona Elez Garofulić, and Kata Galić. These collaborations reflect both interdisciplinary links and continued research partnerships within their fields of study.

Best Publications

  • Applications of spray-drying in microencapsulation of food ingredients: An overview

    Adem Gharsallaoui;Gaëlle Roudaut;Odile Chambin;Andrée Voilley

  • Edible Films and Coatings: Tomorrow's Packagings: A Review

    Frédéric Debeaufort;Jesùs Alberto Quezada-Gallo;Andrée Voilley

  • Factors Affecting the Moisture Permeability of Lipid-Based Edible Films: A Review

    Valérie Morillon;Frédéric Debeaufort;Geneviève Blond;Martine Capelle

  • Retention of Aroma Compounds by Carbohydrates: Influence of Their Physicochemical Characteristics and of Their Physical State. A Review

    I. Goubet;J.L. Le Quere;A.J. Voilley

  • Polarity Homogeneity and Structure Affect Water Vapor Permeability of Model Edible Films

    F. Debeaufort;M. Martin-Polo;A. Voilley

  • Functional properties of edible agar-based and starch-based films for food quality preservation.

    F Debeaufort;D Luu;A Voilley

  • Wetting properties at the surface of iota-carrageenan-based edible films

    Thomas Karbowiak;Frédéric Debeaufort;Dominique Champion;Andrée Voilley

  • Edible arabinoxylan-based films. 1. Effects of lipid type on water vapor permeability, film structure, and other physical characteristics.

    Claudine Péroval;Frédéric Debeaufort;Denis Despré;Andrée Voilley

  • Protein and glycerol contents affect physico-chemical properties of soy protein isolate-based edible films

    Sabina Kokoszka;Frederic Debeaufort;Alicia Hambleton;Andrzej Lenart

  • Effect of surfactants and drying rate on barrier properties of emulsified edible films

    Frédéric Debeaufort;Andrée Voilley

  • Biopolymer interactions affect the functional properties of edible films based on agar, cassava starch and arabinoxylan blends

    F. Debeaufort;A. Voilley;D. Luu

  • Water vapour permeability, thermal and wetting properties of whey protein isolate based edible films

    Sabina Kokoszka;Frederic Debeaufort;Andrzej Lenart;Andree Voilley

  • Retention of aroma compounds by proteins in aqueous solution

    P. Landy;C. Druaux;A. Voilley

  • Lipids and biopackaging

    Francesca Callegarin;Francesca Callegarin;Jesus-Alberto Quezada Gallo;Frédéric Debeaufort;Andrée Voilley

  • Influence of Yeast Walls on the Behavior of Aroma Compounds in a Model Wine

    S. Lubbers;C. Charpentier;M. Feuillat;A. Voilley

  • Lipid-Based Edible Films and Coatings

    Frédéric Debeaufort;Andrée Voilley

  • Effect of plasticizers (water and glycerol) on the diffusion of a small molecule in iota-carrageenan biopolymer films for edible coating application.

    Thomas Karbowiak;Hubert Hervet;Liliane Léger;Dominique Champion

  • Wine Oxidation and the Role of Cork

    Thomas Karbowiak;Régis D. Gougeon;Jean-Baptiste Alinc;Laurent Brachais

  • Influence of Mannaproteins from Yeast on the Aroma Intensity of a Model Wine

    S. Lubbers;A. Voilley;M. Feuillat;C. Charpentier

  • Lipid hydrophobicity, physical state and distribution effects on the properties of emulsion-based edible films

    Jesús Alberto Quezada Gallo;Frédéric Debeaufort;Francesca Callegarin;Francesca Callegarin;Andrée Voilley

  • Pea ( Pisum sativum, L. ) Protein Isolate Stabilized Emulsions: A Novel System for Microencapsulation of Lipophilic Ingredients by Spray Drying

    Adem Gharsallaoui;Adem Gharsallaoui;Rémi Saurel;Odile Chambin;Andrée Voilley

Frequent Co-Authors

Frédéric Debeaufort
Frédéric Debeaufort University of Burgundy
María José Fabra
María José Fabra Spanish National Research Council
Stéphane Desobry
Stéphane Desobry University of Lorraine
Norbert Hertkorn
Norbert Hertkorn Helmholtz Zentrum München
Amparo Chiralt
Amparo Chiralt Universitat Politècnica de València
Elisabeth Guichard
Elisabeth Guichard Centre national de la recherche scientifique, CNRS
Philippe Schmitt-Kopplin
Philippe Schmitt-Kopplin Technical University of Munich
Gilles Trystram
Gilles Trystram University of Paris-Saclay
Liliane Léger
Liliane Léger University of Paris-Saclay
Sylvie L. Turgeon
Sylvie L. Turgeon Université Laval

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