|
|
Texture contrast: Ultrasonic characterization of stacked gels’ deformation during compression on a biomimicking tongue
Rohit Srivastava
,
Markus Stieger
,
Elke Scholten
,
Isabelle Souchon
,
Vincent Mathieu
Article dans une revue
hal-03516526v1
|
Partager
Gmail
Facebook
X
LinkedIn
More
|
|
|
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
|
Partager
Gmail
Facebook
X
LinkedIn
More
|
|
|
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
Article dans une revue
hal-02992136v1
|
Partager
Gmail
Facebook
X
LinkedIn
More
|
|
|
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.
Communication dans un congrès
hal-02737305v1
|
Partager
Gmail
Facebook
X
LinkedIn
More
|
|
|
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.
Article dans une revue
hal-01746020v1
|
Partager
Gmail
Facebook
X
LinkedIn
More
|