345 results on '"Della Valle, Guy"'
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2. From Alveograph test to extensional behavior of wheat flour dough
3. How natural variability of gluten and arabinoxylans drives wheat dough extensional properties
4. Rheology of wheat flour dough at mixing
5. Food modelling strategies and approaches for knowledge transfer
6. Impact de l’incorporation en protéines de légumineuses (pois et fève) dans des produits céréaliers (brioche et génoise) à destination de personnes âgées sur la transformation orale et la digestibilité in vitro des protéines
7. Influence of ionic plasticizers on the processing and viscosity of starch melts
8. Material extrusion of plant biopolymers: Opportunities & challenges for 3D printing
9. INRA's research in industrial biotechnology: For food, chemicals, materials and fuels
10. The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production
11. The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach
12. How does temperature govern mechanisms of starch changes during extrusion?
13. Contributors
14. Contributors
15. Extrusion—Cooking and expansion
16. Transport phenomena and material changes during extrusion
17. Extrusion cooking modeling, control, and optimization
18. Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)
19. Water mobility and microstructure of gluten network during dough mixing using TD NMR
20. Flow and foam properties of extruded maize flour and its biopolymer blends expanded by microwave
21. Rheology and structural changes of plasticized zeins in the molten state
22. Predicting the quality of wheat flour dough at mixing using an expert system
23. Structure du pain et index glycémique
24. Basic knowledge models for the design of bread texture
25. Linear viscoelastic properties of extruded amorphous potato starch as a function of temperature and moisture content
26. A new method for dynamic modelling of bread dough kneading based on artificial neural network
27. Extrusion Simulation for the Design of Cereal and Legume Foods
28. Food modelling strategies and approaches for knowledge transfer
29. Chapter Four - Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities
30. Livre blanc - Octobre 2022 Protéines végétales pour une santé globale : identification des connaissances, verrous et leviers pour leur développement dans l'alimentation humaine
31. Determining the Cellular Structure of Two Cereal Food Foams by X-ray Micro-Tomography
32. Shear and elongational viscosities of a complex starchy formulation for extrusion cooking
33. Détermination du comportement rhéologique de composites amylo-protéiques en vue de leur élaboration par extrusion
34. Détermination du comportement rhéologique des protéagineux à l’état fondu en vue de leur transformation par extrusion
35. A bread enriched in fermentable fibers increases lipids oxidation in muscles and protects liver from lipid accumulation in overfed mini pig
36. Simulation of bread making process using a direct 3D numerical method at microscale: analysis of baking step
37. Simulation of bread making process using a direct 3D numerical method at microscale: Analysis of foaming phase during proofing
38. Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components
39. Permeability and Expanded Structure of Baked Products Crumbs
40. Modelling processes and products in the cereal chain
41. Elaboration et comportement mécanique de composites amylo-protéiques
42. Extrusion d’aliments composites à base de farine de pois et de ses biopolymères, et simulation du procédé
43. Rheological behaviour of molten pea composites for extrusion processing
44. Modelling Processes and Products in the Cereal Chain
45. Granulometry of bread crumb grain: Contributions of 2D and 3D image analysis at different scale
46. Relationships between texture, mechanical properties and structure of cornflakes
47. 7 - Extrusion—Cooking and expansion
48. Modelling Processes and Products in the Cereal Chain
49. Structure and mechanical behaviour of corn flour and starch–zein based materials in the glassy state
50. Texturation de matières premières protéiques végétales par cuisson-extrusion
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