Výsledky vyhledávání - "Cheio, José"

Akademický článek

Evaluation of bread dough aeration during kneading by an air-jet impulse system

Autor: Asaithambi, Niveditha, Fontaine, Joran, Lancelot, Eloïse, Rebillard, Adrien, Valle, Dominique Della, Oge, Anthony, Chéio, José, Veeresh, Chidanand Duggonahally, Le-Bail, Alain

Publikováno v: In Journal of Food Engineering August 2020 278

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Akademický článek

Impact on dough aeration of pressure change during mixing

Autor: Sadot, Mathieu, Cheio, José, Le-Bail, Alain

Publikováno v: In Journal of Food Engineering February 2017 195:150-157

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Akademický článek

Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread

Autor: Jha, Piyush Kumar, Chevallier, Sylvie, Cheio, José, Rawson, Ashish, Le-Bail, Alain

Publikováno v: In Journal of Food Engineering February 2017 194:15-23

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Akademický článek

Influence of whip speed ratios on the inclusion of air into a bakery foam produced with a planetary mixer device

Autor: Delaplace, Guillaume, Coppenolle, Philippe, Cheio, José, Ducept, Fabrice

Publikováno v: In Journal of Food Engineering February 2012 108(4):532-540

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Bread dough preparation in a mixer; impact of mixing process on dough properties

Autor: Fontaine, Joran, Lancelot, Eloïse, Della Valle, Dominique, Grua-Priol, Joëlle, Cheio, José, Le Bail, Alain

Publikováno v: 32nd EFFoST International Conference
32nd EFFoST International Conference, Nov 2018, Nantes, France

International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c9d88f8f8fd4c787357824fc9ac91c66
https://hal.archives-ouvertes.fr/hal-01969053

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Modelling of dough aeration during bread dough mixing; impact of process parameters on dough aeration and bread structure

Autor: Le Bail, Alain, Jha, Piyush Kumar, Sadot, Mathieu, Fontaine, Joran, Ribette Lancelot, Eloïse, Chevallier, S., Cheio, José, Rawson, Ashish, Della Valle, Dominique

Publikováno v: Biopolymers 2017
Biopolymers 2017, Nov 2017, Nantes, France

International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::15eab801c20c6afc7671fc2b5046910f
https://hal.archives-ouvertes.fr/hal-01969589

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A multiscale approach to understand dough microstructure formation during process; from protein network to dough rheology

Autor: Fontaine, Joran, Ribette Lancelot, Eloïse, Della Valle, Dominique, Grua-Priol, Joëlle, Cheio, José, Le Bail, Alain

Publikováno v: 31st EFFoST International Conference 2017
31st EFFoST International Conference 2017, Nov 2017, Sitges, Spain

International audience

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d1198016c8dd63dd29506809b8619276
https://hal.archives-ouvertes.fr/hal-01969467

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