Nombre de documents

13

Sylvie Chevallier Swyngedau


Article dans une revue8 documents

  • Piyush Kumar Jha, Sylvie Chevallier, Jos Cheio, Ashish Rawson, Alain Le-Bail. Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread. Journal of Food Engineering, Elsevier, 2017, 194, pp.15-23. 〈10.1016/j.jfoodeng.2016.07.016〉. 〈hal-01528397〉
  • Alain Le-Bail, Vanessa Jury, S. Chevallier, Jean-Yves Monteau, Olivier Rouaud, et al.. Bread crust; A hot topic. Baking Europe, 2016, pp.40-43. 〈hal-01670716〉
  • E. K Kalunga, S. Chevallier, Q. Barthélemy, K. Djouani, E. Monacelli, et al.. Online SSVEP-based BCI using Riemannian geometry. Neurocomputing, Elsevier, 2016, 191, pp.55-68. 〈hal-01681976〉
  • Guénaëlle Diler, Alain Le-Bail, Sylvie Chevallier. Salt reduction in sheeted dough: A successful technological approach. Food Research International, Elsevier, 2016, 88, pp.10 - 15. 〈10.1016/j.foodres.2016.03.013〉. 〈hal-01527560〉
  • Nesrin Hesso, Catherine Loisel, Sylvie Chevallier, Alessandra Marti, Patricia Le-Bail, et al.. The role of ingredients on thermal and rheological properties of cake batters and the impact on microcake texture. LWT - Food Science and Technology, 2015, 63 (2), pp.1 - 8. 〈10.1016/j.lwt.2015.04.041〉. 〈hal-01444735〉
  • Guénaëlle Diler, Sylvie Chevallier, Inga Pöhlmann, Claire Guyon, Marion Guilloux, et al.. Assessment of amyloglucosidase activity during production and storage of laminated pie dough. Impact on raw dough properties and sweetness after baking. Journal of Cereal Science, Elsevier, 2015, 61, pp.63 - 70. 〈10.1016/j.jcs.2014.10.003〉. 〈hal-01540185〉
  • Ines Hafsa, Sandra Mandato, Thierry Ruiz, Pierre Schuck, Serge Mejean, et al.. Impact of the agglomeration process on structure and functional properties of the agglomerates based on the durum wheat semolina. Journal of Food Engineering, Elsevier, 2015, 145, pp.25-36. 〈10.1016/j.jfoodeng.2014.08.005〉. 〈hal-01209736〉
  • Sylvie Chevallier, Anne-Laure Reguerre, Alain Le Bail, Guy Della Valle. Determining the Cellular Structure of Two Cereal Food Foams by X-ray Micro-Tomography. Food Biophysics, Springer Verlag (Germany), 2014, 9 (3), pp.219 - 228. 〈10.1007/s11483-014-9336-5〉. 〈hal-01142272〉

Communication dans un congrès3 documents

  • Mathieu Sadot, Sylvie Chevallier, Sébastien Curet, Olivier Rouaud, Alain Le-Bail, et al.. 3D imaging analysis method to measure ice crystal size.. 31st EFFoST International Conference , Nov 2017, sitges, Spain. 〈hal-01833524〉
  • Alain Le-Bail, Nesrin Hesso, Emna Besbes, Guénaelle Leray, S. Chevallier, et al.. Water in the case of baking/staling. Impact on quality parameters of selected products. Euro Food Water, May 2016, Louvain, Belgium. 〈hal-01669309〉
  • I. Hafsa, S. Mandato, C. Lafond, S. Mejean, A. Dolivet, et al.. Agglomeration process engineering approach to evaluate the ability of different technologies to agglomerate food powder. 5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo (FR), France. 〈hal-00924777〉

Poster2 documents

  • Marion Bedas, Alain Le-Bail, S. Chevallier, Luc Guihard, Vanessa Jury, et al.. BRICE project : checking and breakage of dry cereal products. Biopolymers 2017, Nov 2017, Nantes, France. 〈hal-01669057〉
  • Ines Hafsa, Sandra Mandato, Charleyne Lafond, Serge Mejean, Anne Dolivet, et al.. Agglomeration process engineering approach to evaluate the ability of different technologies to agglomerate food powder.. 5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo, France. 2012. 〈hal-01209387〉