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How can technology help to deliver more of grain in cereal foods for a healthy diet?

Journal of cereal science, 2014-05, Vol.59 (3), p.327-336

2014

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Cell walls of extruded pea snacks: Morphological and mechanical characterisation and finite element modelling

Food research international, 2022-12, Vol.162

2022

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Extrusion of pea snack foods and control of biopolymer changes aided by rheology and simulation

Food and bioproducts processing, 2022-09, Vol.135, p.190-204

2022

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Rheological properties of wheat flour dough and French bread enriched with wheat bran

Journal of cereal science, 2015-09, Vol.65, p.167-174

2015

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Effect of wheat dietary fibres on bread dough development and rheological properties

Journal of cereal science, 2010-09, Vol.52 (2), p.200-206

2010

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Modeling of starchy melts expansion by extrusion

Trends in food science & technology, 2016-02, Vol.48, p.13-26

2016

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Mechanical modelling of cereal solid foods

Trends in food science & technology, 2011-04, Vol.22 (4), p.142-153

2011

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Flow and foam properties of extruded maize flour and its biopolymer blends expanded by microwave

Food research international, 2015-10, Vol.76 (Pt 3), p.567-575

2015

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Destructuration mechanisms of bread enriched with fibers during mastication

Food research international, 2016-02, Vol.80, p.1-11

2016

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Elongational properties and proofing behaviour of wheat flour dough

Journal of food engineering, 2016-01, Vol.168, p.129-136

2016

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Physical assessment of bread destructuration during chewing

Food research international, 2013-01, Vol.50 (1), p.308-317

2013

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Basic knowledge models for the design of bread texture

Trends in food science & technology, 2014-03, Vol.36 (1), p.5-14

2014

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Predicting the quality of wheat flour dough at mixing using an expert system

Food research international, 2014-10, Vol.64, p.772-782

2014

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Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography

Journal of cereal science, 2012-11, Vol.56 (3), p.676-683

2012

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Extrusion, structure and mechanical properties of complex starchy foams

Journal of food engineering, 2010, Vol.98 (1), p.19-27

2010

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Energetical and rheological approaches of wheat flour dough mixing with a spiral mixer

Journal of food engineering, 2012-05, Vol.110 (1), p.60-70

2012

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Foaming and rheological properties of the liquid phase extracted from wheat flour dough

Food hydrocolloids, 2015-01, Vol.43, p.114-124

2015

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Relationships between texture, mechanical properties and structure of cornflakes

Food research international, 2007-01, Vol.40 (4), p.493-503

2007

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Granulometry of bread crumb grain: Contributions of 2D and 3D image analysis at different scale

Food research international, 2007-01, Vol.40 (8), p.1087-1097

2007

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Preliminary analysis of mastication dynamics and fragmentation during chewing of brittle cereal foods

Food research international, 2013-12, Vol.54 (2), p.1455-1462

2013

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Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions

Food research international, 2010-10, Vol.43 (8), p.1999-2005

2010

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Estimation of energy saving thanks to a reduced-model-based approach: Example of bread baking by jet impingement

Energy (Oxford), 2013-05, Vol.53, p.74-82

2013

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Mechanical behaviour of corn flour and starch–zein based materials in the glassy state: A matrix–particle interpretation

Carbohydrate polymers, 2006, Vol.65 (3), p.346-356

2006

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Qualitative modelling of a multi-step process: The case of French breadmaking

Expert systems with applications, 2009-03, Vol.36 (2), p.1020-1038

2009

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Dough/crumb transition during French bread baking

Journal of cereal science, 2010-09, Vol.52 (2), p.161-169

2010

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How can technology help to deliver more of grain in cereal foods for a healthy diet?

Cell walls of extruded pea snacks: Morphological and mechanical characterisation and finite element modelling

Extrusion of pea snack foods and control of biopolymer changes aided by rheology and simulation

Rheological properties of wheat flour dough and French bread enriched with wheat bran

Effect of wheat dietary fibres on bread dough development and rheological properties

Modeling of starchy melts expansion by extrusion

Mechanical modelling of cereal solid foods

Flow and foam properties of extruded maize flour and its biopolymer blends expanded by microwave

Destructuration mechanisms of bread enriched with fibers during mastication

Elongational properties and proofing behaviour of wheat flour dough

Physical assessment of bread destructuration during chewing

Basic knowledge models for the design of bread texture

Predicting the quality of wheat flour dough at mixing using an expert system

Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography

Extrusion, structure and mechanical properties of complex starchy foams

Energetical and rheological approaches of wheat flour dough mixing with a spiral mixer

Foaming and rheological properties of the liquid phase extracted from wheat flour dough

Relationships between texture, mechanical properties and structure of cornflakes

Granulometry of bread crumb grain: Contributions of 2D and 3D image analysis at different scale

Preliminary analysis of mastication dynamics and fragmentation during chewing of brittle cereal foods

Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions

Estimation of energy saving thanks to a reduced-model-based approach: Example of bread baking by jet impingement

Mechanical behaviour of corn flour and starch–zein based materials in the glassy state: A matrix–particle interpretation

Qualitative modelling of a multi-step process: The case of French breadmaking

Dough/crumb transition during French bread baking

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