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Variations des propriétés rhéologiques et de la structure alvéolaire de pâtes de farine de blé au cours du laminage

Aleida J. Sandovala , Laurent Chaunier , Hubert H. Chiron , Guy G. Della Valle , Denis Lourdin et al.
49. Congrès annuel du Groupe Français de Rhéologie : Rhéologie et approches multiphysiques couplées, Oct 2014, Grenoble, France. 2014
Poster communications hal-02792773v1

BREAD – PAN INTERFACE. IMPACT OF CRUST STRUCTURE ON BREAD DEMOLDING

Asma Rzigue , Khadidja Marmi Meriem , Jean-Yves Monteau , Vanessa Jury , Anne-Laure A.-L. Reguerre et al.
28th EFFoST International Conference, Nov 2014, Uppsala, Sweden
Poster communications hal-01668511v1

Morphology & mechanical properties of pea starch-protein composites

Imen Jebalia , Jean-Eudes Maigret , Anne-Laure Réguerre , Sofiane Guessasma , Denis Lourdin et al.
18th International Congress on Rheology, Dec 2020, Rio de Janeiro, Brazil
Poster communications hal-03330726v1

Caractérisation par analyse d'images de produits céréaliers alvéolaires selon leur texture visuelle

Marie Francoise M. F. Devaux , Anne-Laure A.-L. Reguerre , Hubert H. Chiron , N. Lassoued
Cahier des Techniques de l'INRA, 2005, 56, pp.17-32
Journal articles hal-02683090v1

Determining the Cellular Structure of Two Cereal Food Foams by X-ray Micro-Tomography

Sylvie Chevallier , Anne-Laure Reguerre , Alain Le Bail , Guy Della Valle
Food Biophysics, 2014, 9 (3), pp.219 - 228. ⟨10.1007/s11483-014-9336-5⟩
Journal articles hal-01142272v1

Mesure des propriétés élongationnelles de pâtes à pain et évaluation de la texture des mies par analyse d'images

Laurent Chaunier , Hubert H. Chiron , Guy G. Della Valle , Anne-Laure A.-L. Reguerre , T. Dessev et al.
Rhéologie, 2005, pp.13-19
Journal articles hal-02681770v1

Cellular structure and rheological properties of shaped fermented wheat flour dough

Aleida Sandoval , Laurent Chaunier , Hubert Chiron , Guy Della Valle , Anne-Laure Reguerre et al.
Journal of Cereal Science, 2017, 73, pp.91-98. ⟨10.1016/j.jcs.2016.12.001⟩
Journal articles hal-01602659v1

Détermination du comportement rhéologique de composites amylo-protéiques en vue de leur élaboration par extrusion

Imen Jebalia , Matthieu Bretesché , Anne-Laure Réguerre , Sofiane Guessasma , Guy Della Valle et al.
55ème Congrès du Groupe Français de Rhéologie (GFR), Oct 2021, Bordeaux, France
Conference papers hal-03330811v1

Integrating breadmaking process modifications in order to increase dietary fibre contents in french bread

Fabien F. Le Bleis , Laurent Chaunier , Hubert H. Chiron , Anne-Laure A.-L. Reguerre , Guy G. Della Valle et al.
Cereals & Europe Spring Meeting. "Unlocking the full potential of cereals: Challenges for science based innovation", May 2013, Leuven, Belgium. 2013
Poster communications hal-02807736v1

Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking

P. Babin , G. Della Valle , H. Chiron , P. Cloetens , J. Hoszowska et al.
Journal of Cereal Science, 2006, 43, pp.393-397
Journal articles hal-00141792v1

Le pain : une histoire de bulles et de fibres

Guy G. Della Valle , Perrine Babin , Maren Bonnand-Ducasse , Laurent Chaunier , Hubert H. Chiron et al.
Science culinaire : matière, procédés, dégustation, Editions Belin, 478 p., 2014, Echelles, 978-2701175331
Book sections hal-02798622v1

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

Aamir A. Shehzad , Hubert H. Chiron , Guy G. Della Valle , Kamal Kansou , Amadou A. Ndiaye et al.
Food Research International, 2010, 43 (8), pp.1999-2005. ⟨10.1016/j.foodres.2010.05.019⟩
Journal articles hal-02665363v1

Evaluation de la fragmentation d'aliments solides alvéolaires particulaires par imagerie

Amos Nata , Laurent Chaunier , Guy G. Della Valle , Sofiane Guessasma , Anne-Laure A.-L. Reguerre et al.
Journées Techniques de l'AEMIC (60. Journées Techniques des Industries Céréalières), Oct 2009, Reims, France. 1 p., 2009
Poster communications hal-02818328v1

Viscosity of artificial bolus of high protein extruded snacks

Magdalena Kristiawan , Thomas Mégaradémy , Christine Alchamieh , Anne-Laure Réguerre , Guy Della Valle et al.
Annual European Rheology Conference 2018 (AERC 2018), Apr 2018, Sorrente, Italy
Conference papers hal-01914399v1

Multi-scale structural changes of pea flour melting during extrusion

Magdalena Kristiawan , Priscilla Maladira , Jean-Eudes Maigret , Anne-Laure Reguerre , Valerie Micard et al.
Cereals & Grains 18, Oct 2018, London, United Kingdom. 2018
Poster communications hal-02154421v1

Optimization of a Droplet-Based Millifluidic Device to Investigate the Phase Behavior of Biopolymers, Including Viscous Conditions

Chloé Amine , Adeline Boire , Joëlle Davy , Anne-Laure Réguerre , Patrice Papineau et al.
Food Biophysics, 2020, 15 (4), pp.463-472. ⟨10.1007/s11483-020-09645-9⟩
Journal articles hal-03170308v1

In situ Fast X-ray Tomography Study of the Evolution of Cellular in Bread Dough During Proving and Baking

P. Babin , Guy G. Della Valle , Hubert H. Chiron , P. Cloetens , J. Hoszowska et al.
Bubbles in Food II, Sep 2006, Windermere, United Kingdom
Conference papers hal-02753278v1

Growth and setting of gas bubbles in a viscoelastic matrix imaged by X-ray microtomography: the evolution of cellular structures in fermenting wheat flour dough

A. Turbin-Orger , P. Babin , E. Boller , Laurent Chaunier , H. Chiron et al.
Soft Matter, 2015, 11 (17), pp.3373-3384. ⟨10.1039/c5sm00100e⟩
Journal articles hal-01216774v1
Image document

Shape memory and thermomechanical properties of starch-based foams

Laurent Chaunier , Anne-Laure A.-L. Reguerre , Denis Lourdin
9. European Conference on Foams, Emulsions and Applications, Jul 2012, Lisbonne, Portugal. 1 p., 2012
Poster communications hal-02804918v1

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

Arnaud Turbin , E. Boller , Laurent Chaunier , Hubert H. Chiron , Guy G. Della Valle et al.
Journal of Cereal Science, 2012, 56 (3), pp.676 - 683. ⟨10.1016/j.jcs.2012.08.008⟩
Journal articles hal-02651044v1

Artificial oral processing of extruded pea flour snacks.

Magdalena Kristiawan , Guy Della Valle , Anne-Laure Réguerre , Valérie Micard , Christian Salles et al.
13. International Congress on Engineering and Food (ICEF 13), Sep 2019, Melbourne, Australia
Conference papers hal-03331441v1

Modélisation discrète de la déconstruction d’aliments - projet AIC MiDiDAM

Xavier Frank , Jean-Yves Delenne , Komlanvi Lampoh , Saeid Nezamabadi , Farhang Radjai et al.
Métaséminaire CEPIA 2018, Mar 2018, Paris, France
Conference papers hal-01918035v1
Image document

Multi-scale structural changes of starch and proteins during pea flour extrusion

Magdalena Kristiawan , Valerie Micard , Priscilla Maladira , Christine Alchamieh , Jean-Eudes Maigret et al.
Food Research International, 2018, 108, pp.203-215. ⟨10.1016/j.foodres.2018.03.027⟩
Journal articles hal-01837510v1

Bread collapse. Causes of the technological defect and impact of depanning time on bread quality

Asma Rzigue , Jean-Yves Monteau , Khadidja Marmi , Alain Le-Bail , Sylvie Chevallier et al.
Journal of Food Engineering, 2016, 182, pp.72-80. ⟨10.1016/j.jfoodeng.2016.03.007⟩
Journal articles hal-01484785v1
Image document

A reverse engineering approach of french breadmaking for nutritional purposes

Laurent Chaunier , Hubert Chiron , Guy Della Valle , Maren Bonnand-Ducasse , Kamal Kansou et al.
12. Congrès de la Société Française de Génie des Procédés (SFGP 2009), 2009, Marseille, France
Conference papers hal-01219000v1
Image document

Outil millifluidique à gouttes pour déterminer les diagrammes de phase de protéines seules ou en mélange.

Adeline Boire , Denis Renard , Joëlle Davy , Chloé Amine , Patrice Papineau et al.
Le Cahier des Techniques INRAE, 2020, 102, pp.Art6
Journal articles hal-03128433v1

Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking

P. Babin , Guy G. Della Valle , Hubert H. Chiron , P. Cloetens , J. Hoszowska et al.
Journal of Cereal Science, 2006, 43 (3), pp.393-397. ⟨10.1016/j.jcs.2005.12.002⟩
Journal articles istex hal-02665519v1

Suivi de fermentation de la pâte à pain par imagerie

Anne-Laure A.-L. Reguerre , Hubert H. Chiron , Aamir A. Shehzad , Guy G. Della Valle
Cahier des Techniques de l'INRA, 2009, pp.51-61
Journal articles hal-02661484v1

Bread collapse. Causes of the technological defect and impact of depanning time on bread quality

Asma Rzigue , Jean-Yves Monteau , Vanessa Jury , S. Chevallier , Anne-Laure A.-L. Reguerre et al.
ICC/AISTEC Conference, Jul 2015, Milan, Italy
Poster communications hal-02364217v1

Evaluation de la déstructuration orale de protéagineux extrudés

Magdalena Kristiawan , Thomas Mégaradémy , Christine Al Chamieh , Anne-Laure Reguerre , M. A. Emin et al.
2. Rencontres Francophones sur les Légumineuses (RFL2), Sep 2018, Toulouse, France. , 2018
Poster communications hal-02154409v1