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Advances in Biochemical Engineering/Biotechnology|April 5, 2017
Integration of Basic Knowledge Models for the Simulation of Cereal Foods Processing and PropertiesMagdalena Kristiawan, Kamal Kansou, Guy Della ValleFoods (Basel, Switzerland)|June 24, 2022
Extrusion Simulation for the Design of Cereal and Legume FoodsMagdalena Kristiawan, Guy Della Valle, Françoise BerzinAdvances in Food and Nutrition Research|May 20, 2022
Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunitiesMelissa Assad-Bustillos, Gilles Feron, Guy Della ValleFood Research International (Ottawa, Ont.)|April 30, 2017
Flow and foam properties of extruded maize flour and its biopolymer blends expanded by microwaveHélène Chanvrier, Laurent Chaunier, Guy Della Valle, et al.Food Research International (Ottawa, Ont.)|July 18, 2018
Predicting the quality of wheat flour dough at mixing using an expert systemKamal Kansou, Hubert Chiron, Guy Della Valle, et al.Carbohydrate Polymers|January 22, 2018
How does temperature govern mechanisms of starch changes during extrusion?Nicolas Logié, Guy Della Valle, Agnès Rolland-Sabaté, et al.Food Chemistry|September 24, 2024
The role of wheat flour minor components in predicting water absorptionLaura Rezette, Kamal Kansou, Guy Della Valle, et al.Journal of Texture Studies|October 12, 2019
Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein-fortified sponge cake chewed by elderlyMelissa Assad-Bustillos, Juliette Palier, Hanitra Rabesona, et al.Carbohydrate Polymers|January 1, 2020
Influence of ionic plasticizers on the processing and viscosity of starch meltsPaul Decaen, Agnès Rolland-Sabaté, Gaël Colomines, et al.Food Research International (Ottawa, Ont.)|March 28, 2018
The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approachHéliciane Clément, Carole Prost, Hubert Chiron, et al.Pageof 2