E-LIB Suche - Ergebnisse für: Della Valle, Guy

1

Predicting the gravity-driven flow of power law fluids in a..:

Lecanu, Rémi ; Della Valle, Guy ; Leverrier, Cassandre.
Rheologica Acta. 63 (2024) 6 - p. 459-469 , 2024

Link: https://doi.org/10.1007/..

2

From Alveograph test to extensional behavior of wheat flour..:

Dufour, Maude ; Chaunier, Laurent ; Hugon, Florence...
Rheologica Acta. 63 (2024) 3 - p. 179-190 , 2024

Link: https://doi.org/10.1007/..

3

Water mobility and microstructure of gluten network during ..:

Dufour, Maude ; Foucat, Loïc ; Hugon, Florence...
Food Chemistry. 409 (2023) - p. 135329 , 2023

Link: https://doi.org/10.1016/..

4

Extrusion Simulation for the Design of Cereal and Legume Fo..:

Kristiawan, Magdalena ; Della Valle, Guy ; Berzin, Françoise
Foods. 11 (2022) 12 - p. 1780 , 2022

Link: https://doi.org/10.3390/..

5

Rheology of wheat flour dough at mixing:

Della Valle, Guy ; Dufour, Maude ; Hugon, Florence...
Current Opinion in Food Science. 47 (2022) - p. 100873 , 2022

Link: https://doi.org/10.1016/..

6

Modelling Processes and Products in the Cereal Chain:

Carvalho, Otilia ; Charalambides, Maria N. ; Djekić, Ilija...
Foods. 10 (2021) 1 - p. 82 , 2021

Link: https://doi.org/10.3390/..

7

Contributors:

, In: Extrusion Cooking,

Baner, Jonathan M. ; Brahma, Sandrayee ; Della Valle, Guy... - p. xi-xii , 2020

Link: https://doi.org/10.1016/..

8

Extrusion cooking modeling, control, and optimization:

, In: Extrusion Cooking,

Kristiawan, Magdalena ; Guessasma, Sofiane ; Della Valle, Guy - p. 295-330 , 2020

Link: https://doi.org/10.1016/..

9

Transport phenomena and material changes during extrusion:

, In: Extrusion Cooking,

Kristiawan, Magdalena ; Della Valle, Guy - p. 179-204 , 2020

Link: https://doi.org/10.1016/..

10

Contributors:

, In: Breakfast Cereals and How They Are Made,

A. George, Joseph ; Adviento-Borbe, Maria Arlene A. ; Arijaje, Emily O.... - p. xiii-xiv , 2020

Link: https://doi.org/10.1016/..

11

Extrusion—Cooking and expansion:

, In: Breakfast Cereals and How They Are Made,

Kristiawan, Magdalena ; Chaunier, Laurent ; Sandoval, Aleida J.. - p. 141-167 , 2020

Link: https://doi.org/10.1016/..

12

Influence of ionic plasticizers on the processing and visco..:

Decaen, Paul ; Rolland-Sabaté, Agnès ; Colomines, Gaël...
Carbohydrate Polymers. 230 (2020) - p. 115591 , 2020

Link: https://doi.org/10.1016/..

13

Role of the bolus degree of structure on the protein digest..:

Assad‐Bustillos, Melissa ; Palier, Juliette ; Rabesona, Hanitra...
Journal of Texture Studies. 51 (2019) 1 - p. 134-143 , 2019

Link: https://doi.org/10.1111/..

14

The virtual food system: Innovative models and experiential..:

Aceves Lara, César Arturo ; Athès, Violaine ; Buche, Patrice...
Innovative Food Science & Emerging Technologies. 46 (2018) - p. 54-64 , 2018

Link: https://doi.org/10.1016/..

15

The effect of organic wheat flour by-products on sourdough ..:

Clément, Héliciane ; Prost, Carole ; Chiron, Hubert...
Food Research International. 106 (2018) - p. 974-981 , 2018

Link: https://doi.org/10.1016/..