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K. Laleg · SciRah

Researcher profile · Semantic Scholar

K. Laleg

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K. Laleg — researcher profile on SciRah

h-index: 9
Works: 15
Citations: 461

Most-cited papers

Legume enriched cereal products: A generic approach derived from material science to predict their structuring by the process and their final properties
A. Monnet, K. Laleg, C. Michon, V. Micard
2019Trends in Food Science & Technology110 citations Open access
Semantic Scholar
Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta
K. Laleg, Denis Cassan, C. Barron, P. Prabhasankar +1 more
2016PLoS ONE104 citations Open access
Semantic Scholar
How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein
K. Laleg, C. Barron, S. Cordelle, P. Schlich +2 more
201777 citations Open access
Semantic Scholar
Protein enriched pasta: structure and digestibility of its protein network.
K. Laleg, C. Barron, V. Santé-Lhoutellier, S. Walrand +1 more
2016Food & Function49 citations
Semantic Scholar
Anabolic Properties of Mixed Wheat-Legume Pasta Products in Old Rats: Impact on Whole-Body Protein Retention and Skeletal Muscle Protein Synthesis
I. Berrazaga, J. Salles, K. Laleg, C. Guillet +11 more
2020Nutrients26 citations Open access
Semantic Scholar
Formulation, process conditions, and biological evaluation of dairy mixed gels containing fava bean and milk proteins: Effect on protein retention in growing young rats.
I. Berrazaga, Jean-luc Mession, K. Laleg, J. Salles +9 more
2019Journal of Dairy Science26 citations Open access
Semantic Scholar
Effect of protein aggregation in wheat-legume mixed pasta diets on their in vitro digestion kinetics in comparison to “rapid” and “slow” animal proteins
I. Berrazaga, C. Bourlieu-Lacanal, K. Laleg, J. Jardin +4 more
2020PLoS ONE24 citations Open access
Semantic Scholar
Nutritional evaluation of mixed wheat-faba bean pasta in growing rats: impact of protein source and drying temperature on protein digestibility and retention.
K. Laleg, J. Salles, Alexandre Berry, C. Giraudet +9 more
2019British Journal of Nutrition22 citations Open access
Semantic Scholar
Processing a 100% legume pasta in a classical extruder without agglomeration during mixing
K. Laleg, Denis Cassan, J. Abecassis, V. Micard
2021Journal of Food Science12 citations Open access
Semantic Scholar
Proteins for the future: A soft matter approach to link basic knowledge and innovative applications
Adeline Boire, A. Bouchoux, Saïd Bouhallab, A. Chapeau +11 more
20179 citations Open access
Semantic Scholar
Circulating Amino Acid Concentration after the Consumption of Pea or Whey Proteins in Young and Older Adults Affects Protein Synthesis in C2C12 Myotubes
J. Salles, M. Gueugneau, K. Laleg, C. Giraudet +9 more
2024Nutrients3 citations Open access
Semantic Scholar
Plasma amino acid concentrations in humans after nutralys® S85 PLUS PEA protein versus whey protein intake: Effect on protein anabolism in C2C12 myotubes.
C. Lefranc-Millot, C. Perreau, M. Gueugneau, K. Laleg +5 more
2024Clinical Nutrition ESPEN0 citations
Semantic Scholar
A high-protein/high-energy fruit dessert is as effective as milk-based oral nutritional supplement to increase blood leucinemia in older women.
S. Walrand, V. Van Wymelbeke, F. Herpin, F. Rigaudier +6 more
20200 citations
Semantic Scholar
Process for producing a paste for human and / or animal feeding comprising at least 35% leguminous.
J. Abecassis, K. Laleg, Denis Cassan, V. Micard
20140 citations
Semantic Scholar
Process for the manufacture of pulp for the human and / or animal comprising at least 35% of legume.
J. Abecassis, K. Laleg, Denis Cassan, V. Micard
20140 citations
Semantic Scholar

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