Anne Saint‐Eve
Papers
1
Total Citations
4
H-Index
1
About
Anne Saint-Eve is a leading researcher in food oral processing and sensory science, with a focus on understanding how food texture and rheology influence swallowing and oral comfort. Her key research areas include the development of natural salivary substitutes for managing xerostomia (dry mouth), the rheological characterization of semi-solid foods, and the interplay between food structure and sensory perception. Her most notable contribution is the pioneering work on using flaxseed extracts as natural salivary substitutes, demonstrating that their extensional and shear rheological properties closely mimic those of human saliva. In her highly cited 2024 study, she validated this approach through both in vitro and in vivo methods, showing significant improvements in the swallowability of semi-solid foods—a breakthrough with direct implications for patients suffering from dry mouth, a common side effect of aging, medication, or radiation therapy. This work has already garnered 4 citations and positions her at the forefront of developing evidence-based, natural solutions for swallowing difficulties. Saint-Eve’s research bridges food science and clinical applications, offering practical strategies to enhance quality of life for vulnerable populations.
Research Focus
Key Achievements
Top Papers
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