Multiphoton microscopy is a nondestructive label-free approach to investigate the 3D structure of gas cell walls in bread dough
Castanha, Nanci, Challois, Sylvain, Grenier, David, Le-Bail, Patricia, Dubreil, Laurence, Lucas, Tiphaine
Published in Scientific reports (26.08.2023)
Published in Scientific reports (26.08.2023)
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Journal Article
Characterization of gluten‐free bread crumb baked at atmospheric and reduced pressures using TD‐NMR
Rondeau‐Mouro, Corinne, Godfrin, Célia, Cambert, Mireille, Rouillac, Judicaël, Diascorn, Yves, Lucas, Tiphaine, Grenier, David
Published in Magnetic resonance in chemistry (01.09.2019)
Published in Magnetic resonance in chemistry (01.09.2019)
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Journal Article
Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches
Pojić, Milica, Musse, Maja, Rondeau, Corinne, Hadnađev, Miroslav, Grenier, David, Mariette, François, Cambert, Mireille, Diascorn, Yves, Quellec, Stéphane, Torbica, Aleksandra, Hadnađev, Tamara Dapčević, Lucas, Tiphaine
Published in Food and bioprocess technology (01.08.2016)
Published in Food and bioprocess technology (01.08.2016)
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Journal Article
Flat bread baking: Single to double layer transition
Bedre-dine, Safia, Grenier, David, Lucas, Tiphaine
Published in Food research international (01.11.2023)
Published in Food research international (01.11.2023)
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Journal Article
Mathematical modelling of uniaxial extension of a heterogeneous gas cell wall in bread dough: Stress fields and stress concentration analysis relating to the proving and baking steps
Dedey, Kossigan Bernard, Grenier, David, Lucas, Tiphaine
Published in Journal of food engineering (01.11.2021)
Published in Journal of food engineering (01.11.2021)
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Journal Article
Use of partial vacuum to decrease the baking temperature of double-layered flatbread
Bedre-dine, Safia, Binti Ahmad Feisal, Yasmin, Lucas, Tiphaine, Grenier, David
Published in Journal of food engineering (01.12.2024)
Published in Journal of food engineering (01.12.2024)
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Journal Article
Gas cell opening in bread dough during baking
Grenier, David, Rondeau-Mouro, Corinne, Dedey, Kossigan Bernard, Morel, Marie-Hélène, Lucas, Tiphaine
Published in Trends in food science & technology (01.03.2021)
Published in Trends in food science & technology (01.03.2021)
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Journal Article
Search for an association between V249I and T280M CX3CR1 genetic polymorphisms, endothelial injury and preeclampsia: the ECLAXIR study
Stepanian, Alain, Benchenni, Soraya, Beillat-Lucas, Tiphaine, Omnes, Sophie, Defay, Fannie, Peynaud-Debayle, Edith, Baron, Gabriel, Le Querrec, Agnès, Dreyfus, Michel, Salomon, Laurence, Tsatsaris, Vassilis, de Prost, Dominique, Mandelbrot, Laurent
Published in PloS one (09.07.2009)
Published in PloS one (09.07.2009)
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Journal Article
Quantitative magnetic resonance imaging of in vitro gastrointestinal digestion of a bread and cheese meal
Musse, Maja, Le Feunteun, Steven, Collewet, Guylaine, Ravilly, Mattéi, Quellec, Stéphane, Ossemond, Jordane, Morzel, Martine, Challois, Sylvain, Nau, Françoise, Lucas, Tiphaine
Published in Food research international (01.07.2023)
Published in Food research international (01.07.2023)
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Journal Article
Modeling bread baking with focus on overall deformation and local porosity evolution
Nicolas, Vincent, Vanin, Fernanda, Grenier, David, Lucas, Tiphaine, Doursat, Christophe, Flick, Denis
Published in AIChE journal (01.11.2016)
Published in AIChE journal (01.11.2016)
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Journal Article
Monitoring the effect of consumption temperature of full-fat milk on in vitro gastric digestion using Magnetic Resonance Imaging
Fitzpatrick, Conor J., Musse, Maja, Feng, Jiajun, Collewet, Guylaine, Lucas, Tiphaine, Timlin, Mark, Challois, Sylvain, Quellec, Stephane, Dupont, Didier, Brodkorb, André, Freitas, Daniela, Le Feunteun, Steven
Published in Food hydrocolloids (01.07.2024)
Published in Food hydrocolloids (01.07.2024)
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Journal Article
Observation of the microstructure of a bi-extended hydrated dough and hydrated gluten under large strain and extremely low strain-rates: Results of an initial study
Dedey, Kossigan Bernard, Grenier, David, Blondel, Laurent, Diascorn, Yves, Morel, Marie-Hélène, Lucas, Tiphaine
Published in Journal of cereal science (01.03.2023)
Published in Journal of cereal science (01.03.2023)
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Journal Article
The size of eye-shaped bubbles in Danish pastry in relation to the size of fat fragments; A reverse engineering approach of the alveolar structure
Lucas, Tiphaine, Collewet, Guylaine, Bousquières, Josselin, Deligny, Cécile
Published in Journal of food engineering (01.11.2018)
Published in Journal of food engineering (01.11.2018)
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Journal Article
Quantitative MRI study of layers and bubbles in Danish pastry during the proving process
Deligny, Cécile, Collewet, Guylaine, Lucas, Tiphaine
Published in Journal of food engineering (01.06.2017)
Published in Journal of food engineering (01.06.2017)
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Journal Article