| 1 |
Enhanced aeration of part-baked bread using a novel combination of baking and partial vacuum
Grenier D, Lucas T, Le Ray D
Journal of Food Engineering, 248, 62, 2019 |
| 2 |
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 T, Collewet G, Bousquieres J, Deligny C
Journal of Food Engineering, 237, 194, 2018 |
| 3 |
Biaxial extensional viscosity in wheat flour dough during baking
Vanin FM, Lucas T, Trystram G, Michon C
Journal of Food Engineering, 236, 29, 2018 |
| 4 |
The Influence of Different Melt Temperatures on the Mechanical Properties of Injection Molded PA-12 and the Post Process Detection by Thermal Analysis
Meyer T, Harland A, Haworth B, Holmes C, Lucas T, Sherratt P
International Polymer Processing, 32(1), 90, 2017 |
| 5 |
Quantitative MRI study of layers and bubbles in Danish pastry during the proving process
Deligny C, Collewet G, Lucas T
Journal of Food Engineering, 203, 6, 2017 |
| 6 |
Modeling bread baking with focus on overall deformation and local porosity evolution
Nicolas V, Vanin F, Grenier D, Lucas T, Doursat C, Flick D
AIChE Journal, 62(11), 3847, 2016 |
| 7 |
Monitoring of single eye growth under known gas pressure: Magnetic resonance imaging measurements and insights into the mechanical behaviour of a semi-hard cheese
Grenier D, Laridon Y, Le Ray D, Challois S, Lucas T
Journal of Food Engineering, 171, 119, 2016 |
| 8 |
Modeling of bread baking with a new, multi-scale formulation of evaporation-condensation-diffusion and evidence of compression in the outskirts of the crumb
Lucas T, Doursat C, Grenier D, Wagner M, Trystram G, Flick D
Journal of Food Engineering, 149, 24, 2015 |
| 9 |
Effect of the number of fat layers on expansion of Danish pastry during proving and baking
Deligny C, Lucas T
Journal of Food Engineering, 158, 113, 2015 |
| 10 |
Identification of broad-spectrum viscoelastic parameters: Influence of experimental bias on their accuracy and application to semihard-type cheese
Laridon Y, Doursat C, Grenier D, Michon C, Flick D, Lucas T
Journal of Rheology, 59(4), 1019, 2015 |
