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Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue

 Rohit Srivastava , Markus Stieger , Elke Scholten , Isabelle Souchon , Vincent Mathieu
Current Research in Food Science, 2021, 4, pp.449-459. ⟨10.1016/j.crfs.2021.06.004⟩
Article dans une revue hal-03516526v1

New frontiers in food quality design: An application of a solid and inert food model to study the chemical reactivity towards furanic compounds generation during processing

 Rohit Srivastava , Josselin Bousquières , Mayela Cepeda Vasquez , Catherine Bonazzi , Valérie Camel , et al.
1. Food Chemistry Conference "Shaping the Future of Food Quality, Health and Safety", Elsevier. USA., Oct 2016, Amsterdam, Netherlands
Communication dans un congrès hal-01773151v1
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Real time ultrasound assessment of contact progress between food gels and tongue mimicking surfaces during a compression

 Mathieu Mantelet , Rohit Srivastava , Frederic Restagno , Isabelle Souchon , Vincent Mathieu
Food Hydrocolloids, 2020, 106, pp.106099. ⟨10.1016/j.foodhyd.2020.106099⟩
Article dans une revue hal-02992136v1

Kinetic study of furan and furfural generation during baking of cake models

 Rohit Srivastava , Josselin Bousquières , Mayela Cepeda-Vázquez , Stéphanie Roux , Catherine Bonazzi , et al.
1st Food Chemistry Conference on Shaping the Future of Food Quality,, Oct 2016, Amsterdam, Netherlands. pp.8, ⟨10.1016/j.foodchem.2017.06.126⟩
Communication dans un congrès hal-02737305v1
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Kinetic study of furan and furfural generation during baking of cake models

 Rohit Srivastava , Josselin Bousquières , Mayela Cepeda Vasquez , Stéphanie Roux , Catherine Bonazzi , et al.
Food Chemistry, 2018, 267, pp.329-336. ⟨10.1016/j.foodchem.2017.06.126⟩
Article dans une revue hal-01746020v1
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