Sylvie SWYNGEDAU CHEVALLIER

Documents

Présentation

Publications

	Impact of cell wall non-cellulosic and cellulosic polymers on the mechanical properties of flax fibre bundles Maxime Gautreau , Sylvie Durand , Angeline Paturel , Sophie Le Gall , Loic Foucat Carbohydrate Polymers, 2022, 291, pp.119599. ⟨10.1016/j.carbpol.2022.119599⟩ Article dans une revue hal-03699943v1
	Impact of Overhead Pressure During Mixing on the Quality of Sandwich Bread Piyush Kumar Jha , Mathieu Sadot , Sylvie Chevallier , Ashish Rawson , Alain Le-Bail Food and Bioprocess Technology, 2022, 15 (8), pp.1896-1906. ⟨10.1007/s11947-022-02846-9⟩ Article dans une revue hal-04074545v1
	Monitoring the Capillary Jet Breakage by Vibration Using a Fast-Video Camera Marcella Chalella Mazzocato , Sylvie Chevallier , Carmen Fávaro-Trindade , Denis Poncelet Applied Sciences, 2021, 11 (21), pp.10222. ⟨10.3390/app112110222⟩ Article dans une revue hal-04074488v1
	Prediction of water contents in biscuits using near infrared hyperspectral imaging spectroscopy and chemometrics Eloïse Lancelot , Philippe Courcoux , S. Chevallier , Alain E Le-Bail , Benoit B. Jaillais Journal of Near Infrared Spectroscopy, 2020, 28 (3), pp.140-147. ⟨10.1177/0967033520902538⟩ Article dans une revue hal-02465806v1
	Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes Piyush Kumar Jha , S. Chevallier , Epameinondas Xanthakis , Vanessa Jury , Alain E Le-Bail Food Chemistry, 2020, 309, pp.1-12. ⟨10.1016/j.foodchem.2019.125594⟩ Article dans une revue hal-02465818v1
	Microwave assisted freezing part 2: Impact of microwave energy and duty cycle on ice crystal size distribution Mathieu Sadot , Sébastien Curet , Sylvie Chevallier , Alain Le-Bail , Olivier Rouaud Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , inPress, ⟨10.1016/j.ifset.2020.102359⟩ Article dans une revue hal-02611600v1
	Effect of supplementation of wheat bran on dough aeration and final bread volume Paulin Patricia Packkia-Doss , S. Chevallier , Akash Pare , Alain Le-Bail Journal of Food Engineering, 2019, 252, pp.28-35. ⟨10.1016/j.jfoodeng.2019.01.014⟩ Article dans une revue hal-02470831v1
	Congélation de produits alimentaires : amélioration de la cristallisation par applications de micro-ondes Mathieu Sadot , Piyush Kumar Jha , S. Chevallier , Vanessa Jury , Sébastien Curet Industries Alimentaires et Agricoles, 2019 Article dans une revue hal-02356904v1
	Label-Free Fried Starchy Matrix: Investigation by Harmonic Generation Microscopy Agathe Chouët , Sylvie Chevallier , Romain Fleurisson , Catherine Loisel , Laurence Dubreil Sensors, 2019, 19 (9), pp.2024. ⟨10.3390/s19092024⟩ Article dans une revue hal-02290722v1
	Intérêt d’une approche procédé pour la reformulation de produits réduits en sel-sucre-matières grasses en Boulangerie Viennoiserie Pâtisserie Guénaëlle Diler , Mathieu Guilloux , Laurent Lethuaut , Sylvie Chevallier , Carole Prost Innovations Agronomiques, 2019, 78, pp.13 - 25. ⟨10.15454/yvwf-8k86⟩ Article dans une revue hal-02914304v1
	Assessment of freeze damage in fruits and vegetables Piyush Kumar Jha , Epameinondas Xanthakis , Sylvie Chevallier , Vanessa Jury , Alain Le-Bail Food Research International, 2019, 121, pp.479-496. ⟨10.1016/j.foodres.2018.12.002⟩ Article dans une revue hal-01961706v1
	Metabolic Reprogramming in Amyotrophic Lateral Sclerosis M. Szelechowski , N. Amoedo , E. Obre , Claire Léger , L. Allard Scientific Reports, 2018, 8 (1), pp.3953. ⟨10.1038/s41598-018-22318-5⟩ Article dans une revue inserm-02647599v1
	Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread Piyush E Kumar Jha , Sylvie Chevallier , Jos E Cheio , Ashish Rawson , Alain E Le-Bail Journal of Food Engineering, 2017, 194, pp.15-23. ⟨10.1016/j.jfoodeng.2016.07.016⟩ Article dans une revue hal-01528397v1
	Bread crust; A hot topic Alain E Le-Bail , Vanessa Jury , S. Chevallier , Jean-Yves Monteau , Olivier Rouaud Baking Europe, 2016, pp.40-43 Article dans une revue hal-01670716v1
	Bread collapse. Causes of the technological defect and impact of depanning time on bread quality Asma Rzigue , Jean-Yves Monteau , Khadidja Marmi , Alain Le-Bail , Sylvie Chevallier Journal of Food Engineering, 2016, 182, pp.72-80. ⟨10.1016/j.jfoodeng.2016.03.007⟩ Article dans une revue hal-01484785v1
	Propriété de la pâte à cake pendant le battage et la cuisson – Effet des interactions physico-chimiques des constituants Nesrin Hesso , C. Loisel , Sylvie Chevallier , Catherine Garnier , Patricia Le Bail Industries Alimentaires et Agricoles, 2016 Article dans une revue hal-02353183v2
	Salt reduction in sheeted dough: A successful technological approach Guénaëlle Diler , Alain Le-Bail , Sylvie Chevallier Food Research International, 2016, 88, pp.10 - 15. ⟨10.1016/j.foodres.2016.03.013⟩ Article dans une revue hal-01527560v1
	Effet de la formulation et du process sur la qualité des cakes : étude du rassissement Nesrin Hesso , C. Loisel , S. Chevallier , Catherine Garnier , Patricia Le Bail Industries des Céréales, 2016 Article dans une revue hal-01974510v1
	Impact du sel sur le développement des propriétés caractéristiques d'une pâte modèle à base de farine de blé au cours du pétrissage Guénaëlle Diler , Sylvie Chevallier , Alain Le-Bail Industries Alimentaires et Agricoles, 2016 Article dans une revue hal-01928293v1
	Monitoring the crystallization of starch and lipid components of the cake crumb during staling N. Hesso , A. Le-Bail , C. Loisel , S. Chevallier , B. Pontoire Carbohydrate Polymers, 2015, 133, pp.533-538. ⟨10.1016/j.carbpol.2015.07.056⟩ Article dans une revue hal-02520096v1
	The role of ingredients on thermal and rheological properties of cake batters and the impact on microcake texture Nesrin Hesso , Catherine Loisel , Sylvie Chevallier , Alessandra Marti , Patricia Le-Bail LWT - Food Science and Technology, 2015, 63 (2), pp.1 - 8. ⟨10.1016/j.lwt.2015.04.041⟩ Article dans une revue hal-01444735v1
	Conformational changes of polymers in model batter systems Nesrin Hesso , Alessandra Marti , Patricia Le-Bail , Catherine Loisel , S. Chevallier Food Hydrocolloids, 2015, 51, pp.101-107. ⟨10.1016/j.foodhyd.2015.05.010⟩ Article dans une revue hal-02520106v1
	Formulation effect study on batter and cake microstructure: Correlation with rheology and texture Nesrin Hesso , Catherine Garnier , Catherine Loisel , S. Chevallier , Brigitte Bouchet Food Structure, 2015, 5, pp.31-41. ⟨10.1016/j.foostr.2015.03.002⟩ Article dans une revue hal-02520117v1
	Assessment of amyloglucosidase activity during production and storage of laminated pie dough. Impact on raw dough properties and sweetness after baking Guénaëlle Diler , Sylvie Chevallier , Inga Pöhlmann , Claire Guyon , Marion Guilloux Journal of Cereal Science, 2015, 61, pp.63 - 70. ⟨10.1016/j.jcs.2014.10.003⟩ Article dans une revue hal-01540185v1
	Impact of the agglomeration process on structure and functional properties of the agglomerates based on the durum wheat semolina Ines Hafsa , Sandra Mandato , Thierry Ruiz , Pierre Schuck , Serge Mejean Journal of Food Engineering, 2015, 145, pp.25-36. ⟨10.1016/j.jfoodeng.2014.08.005⟩ Article dans une revue hal-01209736v1
	Monitoring cake baking by studying different ingredient interactions: From a model system to a real system N. Hesso , C. Loisel , S. Chevallier , A. Le-Bail , D. Queveau Food Hydrocolloids, 2015, 51, pp.7-15. ⟨10.1016/j.foodhyd.2015.04.013⟩ Article dans une revue hal-02520084v1
	Description of internal microstructure of agglomerated cereal powders using X-ray microtomography to study of process-structure relationships Ines Hafsa , Bernard Cuq , Su Jin Kim , Alain Le Bail , Thierry Ruiz Powder Technology, 2014, 256, pp.512 - 521. ⟨10.1016/j.powtec.2014.01.073⟩ Article dans une revue hal-02635871v1
	Determining the Cellular Structure of Two Cereal Food Foams by X-ray Micro-Tomography Sylvie Chevallier , Anne-Laure Reguerre , Alain Le Bail , Guy Della Valle Food Biophysics, 2014, 9 (3), pp.219 - 228. ⟨10.1007/s11483-014-9336-5⟩ Article dans une revue hal-01142272v1
	Impact of Salt Granulometry and Method of Incorporation of Salt on the Salty and Texture Perception of Model Pizza Dough Marion Guilloux , Carole Prost , Clément Catanéo , Guénaelle Leray , Sylvie Chevallier Journal of Texture Studies, 2013, 44 (5), pp.397-408. ⟨10.1111/jtxs.12029⟩ Article dans une revue hal-02562019v1
	Effect of static electric field on ice crystal size reduction during freezing of pork meat E. Xanthakis , Michel Havet , S. Chevallier , J. Abadie , A. Le-Bail Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2013, 20, pp.115 - 120. ⟨10.1016/j.ifset.2013.06.011⟩ Article dans une revue hal-01902425v1
	Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough Guénaelle Leray , Bonastre Oliete , Sandra Mézaize , Sylvie Chevallier , Marie de Lamballerie Journal of Food Engineering, 2010, 100 (1), pp.70-76. ⟨10.1016/j.jfoodeng.2010.03.029⟩ Article dans une revue hal-02561999v1
	Phosphoinositides Regulate P2X4 ATP-Gated Channels through Direct Interactions Eric Boué-Grabot , L.-P. Bernier , A. Ase , S. Chevallier , D. Blais Journal of Neuroscience, 2008, 28 (48), pp.12938-12945. ⟨10.1523/JNEUROSCI.3038-08.2008⟩ Article dans une revue hal-02862825v1
	Application of PLS-DA in multivariate image analysis Sylvie Chevallier , Dominique D. Bertrand , Achim Kohler , Philippe Courcoux Journal of Chemometrics, 2006, 20 (5), pp.221-229. ⟨10.1002/cem.994⟩ Article dans une revue hal-02666774v1
	Structural and chemical modifications of short dough during baking S. Chevallier , Guy Della Valle , Paul Colonna , Bertrand Broyart , Gilles Trystam Journal of Cereal Science, 2002, 35 (1), pp.1-10 Article dans une revue hal-02676035v1
	Physicochemical behaviors of sugars, lipids, and gluten in short dough and biscuit S. Chevallier , Paul Colonna , Alain Buleon , Guy Della Valle Journal of Agricultural and Food Chemistry, 2000, 48 (4), pp.1322-1326 Article dans une revue hal-02696888v1
	Contribution of major ingredients during baking of biscuit dough systems S. Chevallier , Paul Colonna , Guy Della Valle , Denis Lourdin Journal of Cereal Science, 2000, 31 (3), pp.241-252 Article dans une revue hal-02698469v1
	Thermal analysis of protein-starch interactions at low moisture contents S. Chevallier , Paul Colonna Sciences des aliments = Food science : an international journal of food science and technology, 1999, 19 (2), pp.167-182 Article dans une revue hal-02696313v1

	Label free imaging with harmonic generation microscopy and endogeneous fluorescence investigations for food, ecotoxicology and health issues Laurence Dubreil , Sylvie Chevallier , Jérôme Cachot , Marie-Anne Colle , Karl Rouger European Microscopy Congres (EMC), Nov 2020, online, France Communication dans un congrès hal-03370287v1
	FREEZEWAVE or microwave assisted freezing; the NITOM and the NIMIW effects may explain the reduction of the size of ice crystals Alain Lebail , Piyush Kumar Jha , Mathieu E Sadot , S. Chevallier , Sébastien Curet 53rd Annual Microwave Power Symposium (IMPI 53), Jun 2019, Las Végas, United States Communication dans un congrès hal-02344267v1
	Evaluation d'un procédé de congélation assistée par micro-ondes Mathieu E Sadot , Sébastien Curet , S. Chevallier , Olivier Rouaud , Michel Havet 17ème Congrès de la Société Française de Génie des Procédés, Oct 2019, Nantes, France Communication dans un congrès hal-02344258v1
	Influence of 2.45 GHz microwave radiation supplied with or without intermittency on the size of ice crystals during an innovative freezing process Mathieu E Sadot , Olivier Rouaud , S. Chevallier , Sébastien Curet , Alain E Le-Bail 25th IIR International congress of refrigeration, Aug 2019, Montréal, Canada Communication dans un congrès hal-02344133v1
	Procédés de cristallisation innovants assistés par des champs magnétique, électrique et électromagnétiques externes ; application à la congélation d'aliments et autres champs d'application Alain Lebail , Piyush Kumar Jha , Mathieu E Sadot , Vanessa Jury , Sébastien Curet 17ème Congrès de la Société Française de Génie des Procédés, Oct 2019, Nantes, France Communication dans un congrès hal-02344259v1
	Development of a marking methodology for X-Ray µCT to describe the microstructure of cereal products. S. Chevallier , Vanessa Jury 13th International Congress on Engineering and Food (ICEF13), Sep 2019, Melbourne, Australia Communication dans un congrès hal-02382919v1
	Electromagnetic waves assisted crystallization Piyush Kumar Jha , S. Chevallier , Michel Havet , Alain Lebail 1st Asian Conference on Cold Chain (ACCC), Sep 2019, Wuhan, China Communication dans un congrès hal-02344264v1
	Micro-CT to evaluate microwave assisted freezing of potato cylinders Piyush Kumar Jha , S. Chevallier , Vanessa Jury , Epameinondas Xanthakis , Alain E Le-Bail Bruker micro-CT User Meeting 2019, Jun 2019, Mechelen, Belgium Communication dans un congrès hal-02470751v1
	Benchtop and synchrotron X-ray micro-tomography to determine the cellular structure of cereal food foams S. Chevallier , Anne-Laure A.-L. Reguerre , Alain Le Bail , Guy Della Valle Bruker micro-CT User Meeting 2018, Apr 2018, Gand, Belgium Communication dans un congrès hal-01968485v1
	Influence of microwaves on the size of ice crystals during innovative food freezing Mathieu Sadot , Olivier Rouaud , S. Chevallier , Sébastien Curet , Alain Le Bail the 32th EFFoST International Conference, Nov 2018, Nantes, France Communication dans un congrès hal-01964325v1
	Microwave assisted freezing of fruits and vegetables; some results from FREEZEWAVE H2020 project Piyush Kumar Jha , Vanessa Jury , S. Chevallier , Epameinondas Xanthakis , Alain Le Bail 5th IIR Conference on Sustainability and the Cold Chain (ICCC 2018), Apr 2018, Pékin, China Communication dans un congrès hal-01968498v1
	Innovative Freezing Processes assisted by external electro – magnetic fields and assessment of freeze damage in frozen foods; an overview Alain E Le-Bail , Piyush Kumar Jha , Mathieu Sadot , Vanessa Jury , Sébastien Curet 10th International Conference on Water in Food, Sep 2018, Praha, Czech Republic Communication dans un congrès hal-01833287v1
	Microwave Assisted Crystallization; Recent Advanced Applied to Freezing of Foods (FREEZEWAVE Project) Alain Le Bail , Piyush Kumar Jha , Mathieu Sadot , Olivier Rouaud , Vanessa Jury IMPI’s 52th Annual Microwave Power Symposium (IMPI52), Jun 2018, Long Beach, United States Communication dans un congrès hal-01961704v1
	Effect of innovative low energy microwave assisted freezing (MAF) on the microstructure, texture, drip loss and colour of apple and potato (FREEZEWAVE Project) Piyush Kumar Jha , Vanessa Jury , S. Chevallier , Alain Le Bail IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course, Sep 2018, Sorrente-Salerne, Italy Communication dans un congrès hal-01968790v1
	Recent Advances Of Microwave Assisted Freezing (Maf) In Food Processing Under Freezewave H2020 Project Piyush Kumar Jha , Vanessa Jury , S. Chevallier , Alain Le Bail 32nd EFFoST International Conference, Nov 2018, Nantes, France Communication dans un congrès hal-01969015v1
	Freezewave H2020 project-microwave assisted freezing of potato Piyush Kumar Jha , Vanessa Jury , S. Chevallier , Epameinondas Xanthakis , Alain Le Bail 5th IIR International Conference on Sustainability and the Cold Chain, Apr 2018, Pékin, China Communication dans un congrès hal-01928572v1
	Reducing the staling of bakery products: effect of storage temperature and formulation on the shelf life of pound cakes Nesrin Hesso , Catherine Loisel , Sylvie Chevallier , Alain Le-Bail , Patricia Le Bail International Conference on Recent Advances in Food Processing Technology (iCRAFPT), Aug 2018, Thanjavur, India Communication dans un congrès hal-02561782v1
	Random forests for the prediction of water content by near-infrared hyperspectral imaging spectroscopy in biscuits Philippe Courcoux , Eloïse Ribette Lancelot , S. Chevallier , Alain Le Bail , Benoît B. Jaillais Colloquium Chemiometricum Mediterraneum, Jun 2017, Arles, France Communication dans un congrès hal-01969786v1
	3D imaging analysis method to measure ice crystal size Mathieu Sadot , Sylvie Chevallier , Sébastien Curet , Olivier Rouaud , Alain E Le-Bail 31st EFFoST International Conference, Nov 2017, Sitges, Spain Communication dans un congrès hal-01833524v1
	Glass transition in biopolymers in link with the baking process; application to bread crust Alain Le Bail , S. Chevallier , Vanessa Jury , C. Loisel , Jean-Yves Monteau Biopolymers 2017, Nov 2017, Nantes, France Communication dans un congrès hal-01969577v1
	Monitoring the capillary jet breakage by vibration using a fast video camera Sylvie Chevallier , Marcella C. Mazzocato , Carmen S. Fávaro-Trindade , Denis S Poncelet 25th International Conference on Bioencapsulation, Jul 2017, La Chapelle-sur-Erdre, France Communication dans un congrès hal-01928415v1
	X-ray micro-tomography and enhancement methods to study food structure Sylvie Chevallier , Piyush Kumar Jha , Alain Le Bail , Olivier Rouaud , Vanessa Jury 10th World Congress on Chemical Engineering (WCCE), Oct 2017, Barcelone, Spain Communication dans un congrès hal-01928437v1
	Modelling of dough aeration during bread dough mixing; impact of process parameters on dough aeration and bread structure Alain Le Bail , Piyush Kumar Jha , Mathieu E Sadot , Joran Fontaine , Eloïse Ribette Lancelot Biopolymers 2017, Nov 2017, Nantes, France Communication dans un congrès hal-01969589v1
	X-ray microtomography to study the baking of bread. A dynamic approach to follow crust and crumb formation Sylvie Chevallier , Olivier Rouaud , Vanessa Jury Bruker Micro-CT User Meeting 2016, May 2016, Mondorf-les-Bains, Luxembourg Communication dans un congrès hal-01928544v1
	Multiscale study of the structuring of foods Sylvie Chevallier , Vanessa Jury , Olivier Rouaud , Nesrin Hesso , Catherine Loisel 30th EFFoST Conference, Nov 2016, Vienne, Austria Communication dans un congrès hal-01928331v1
	Water in the case of baking/staling. Impact on quality parameters of selected products Alain E Le-Bail , Nesrin Hesso , Emna Besbes , Guénaelle Leray , S. Chevallier Euro Food Water, May 2016, Louvain, Belgium Communication dans un congrès hal-01669309v1
	Potential of near-infrared hyperspectral imaging spectroscopy to quantify water content in biscuits Eloïse Lancelot , Philippe Courcoux , Sylvie Chevallier , Alain E Le-Bail , Benoit Jaillais 2016 8th Workshop on Hyperspectral Image and Signal Processing: Evolution in Remote Sensing (WHISPERS), Aug 2016, Los Angeles, France. ⟨10.1109/WHISPERS.2016.8071744⟩ Communication dans un congrès hal-01928065v1
	Potential Of Near-Infrared Hyperspectral Imaging Spectroscopy To Quantify Water Content In Biscuits. Eloïse Lancelot , Philippe P. Courcoux , Sylvie Chevallier , Alain Le-Bail , Benoit Jaillais 8th Workshop on Hyperspectral Image and Signal Processing - Evolution in, Aug 2016, Los Angeles, United States. pp.3 Communication dans un congrès hal-02743345v1
	Impact of steaming conditions on the structure and on the properties of bread crust; in the case of a crispy roll Alain Le Bail , R. del Carmen Altamirano Fortoul , T. Dessev , C. Rosell , D. Leray 11th International congress on Engineering and Food, May 2011, Athens, Greece. pp.6 Communication dans un congrès hal-02596902v1
	Image texture analysis of apples broken down in a mastication simulator prototype Ludivine Billy , Gaëlle Arvisenet , Pauline Poinot , S. Chevallier , Guy Royer 13th World Congress of Food Science & Technology, Sep 2006, Nantes, France Communication dans un congrès hal-02274405v1
	Structural modifications of biscuit doughs during baking - Role of ingredients S. Chevallier , Paul Colonna , Guy Della Valle , Denis Lourdin Colloque, Sep 1998, Montpellier, France Communication dans un congrès hal-02767190v1
	Study of (SSD) biscuit baking by dynamic thermal analyses (DMTA, DSC, TGA) S. Chevallier , Guy Della Valle , Denis Lourdin , Paul Colonna 5. European Rheology Conference, Sep 1998, Portoroz, Slovenia Communication dans un congrès hal-02771155v1

	BRICE project: solutions to monitor and to mitigate checking and breakage of dry cereal products Patricia Le Bail , Marion Bedas , Alain Le-Bail , Chloé Bailhache , Lucie Ribourg AACC International Annual Meeting, Oct 2019, Denver, United States Poster de conférence hal-02561766v1
	BRICE project: solutions to monitor and to mitigate checking and breakage of dry cereal products Alain Le Bail , Patricia Le Bail , Chloé Bailhache , Marion Bedas , S. Chevallier 32nd EFFoST International Conference, Nov 2018, Nantes, France Poster de conférence hal-01968767v1
	Combination of imaging systems to understand checking and breakage of dry cereal products Zongyue Wang , Benoît Jaillais , Philippe Courcoux , Anthony Ogé , Vincent Baltazart 32nd EFFoST International Conference, Nov 2018, Nantes, France Poster de conférence hal-01928510v1
	BRICE project : checking and breakage of dry cereal products Patricia Le Bail , Luc Guihard , Marion Bedas , Alain Le-Bail , Chloé Bailhache Biopolymers, Nov 2017, Nantes, France Poster de conférence hal-02561737v1
	Micro-CT imaging and analysis for evaluating the quality of frozen food Mathieu E Sadot , Sylvie Chevallier , Sébastien Curet-Ploquin , Olivier Rouaud , Michel Havet Bruker micro-CT User Meeting 2017, Jun 2017, Bruxelle, Belgium Poster de conférence hal-01928453v1
	Baking powders effect on expansion/collapse during baking impacting the quality of pound cakes Nesrin Hesso , Catherine Loisel , Patricia Le Bail , Sylvie Chevallier , Alain Le-Bail 30th EFFoST International Conference 2016/11/28-30 Vienna, Austria, Nov 2016, Vienne, Austria Poster de conférence hal-02561113v1
	X-ray micro-tomography to study the formation of the crust during baking S. Chevallier , Olivier Rouaud , Vanessa Jury the 12th International Congress on Engineering and Food, (ICEF12), Jun 2015, Québec-City, Canada Poster de conférence hal-02357479v1
	Bread collapse. Causes of the technological defect and impact of depanning time on bread quality Asma Rzigue , Jean-Yves Monteau , Vanessa Jury , S. Chevallier , Anne-Laure A.-L. Reguerre ICC/AISTEC Conference, Jul 2015, Milan, Italy Poster de conférence hal-02364217v1
	Bread - pan interface; impact of crust structure on bread demolding Vanessa Jury , Asma Rzigue , Jean-Yves Monteau , Alain Le Bail , Anne-Laure Réguerre ICEF12, Jun 2015, Québec, Canada Poster de conférence hal-02538826v1
	Agglomeration process engineering approach to evaluate the ability of different technologies to agglomerate food powder. Ines Hafsa , Sandra Mandato , Charleyne Lafond , Serge Mejean , Anne Dolivet 5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint Malo, France. 2012 Poster de conférence hal-01209387v1

Sylvie SWYNGEDAU CHEVALLIER

Présentation

Publications

Impact of cell wall non-cellulosic and cellulosic polymers on the mechanical properties of flax fibre bundles

Impact of Overhead Pressure During Mixing on the Quality of Sandwich Bread

Monitoring the Capillary Jet Breakage by Vibration Using a Fast-Video Camera

Prediction of water contents in biscuits using near infrared hyperspectral imaging spectroscopy and chemometrics

Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes

Microwave assisted freezing part 2: Impact of microwave energy and duty cycle on ice crystal size distribution

Effect of supplementation of wheat bran on dough aeration and final bread volume

Congélation de produits alimentaires : amélioration de la cristallisation par applications de micro-ondes

Label-Free Fried Starchy Matrix: Investigation by Harmonic Generation Microscopy

Intérêt d’une approche procédé pour la reformulation de produits réduits en sel-sucre-matières grasses en Boulangerie Viennoiserie Pâtisserie

Assessment of freeze damage in fruits and vegetables

Metabolic Reprogramming in Amyotrophic Lateral Sclerosis

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

Bread crust; A hot topic

Bread collapse. Causes of the technological defect and impact of depanning time on bread quality

Propriété de la pâte à cake pendant le battage et la cuisson – Effet des interactions physico-chimiques des constituants

Salt reduction in sheeted dough: A successful technological approach

Effet de la formulation et du process sur la qualité des cakes : étude du rassissement

Impact du sel sur le développement des propriétés caractéristiques d'une pâte modèle à base de farine de blé au cours du pétrissage

Monitoring the crystallization of starch and lipid components of the cake crumb during staling

The role of ingredients on thermal and rheological properties of cake batters and the impact on microcake texture

Conformational changes of polymers in model batter systems

Formulation effect study on batter and cake microstructure: Correlation with rheology and texture

Assessment of amyloglucosidase activity during production and storage of laminated pie dough. Impact on raw dough properties and sweetness after baking

Impact of the agglomeration process on structure and functional properties of the agglomerates based on the durum wheat semolina

Monitoring cake baking by studying different ingredient interactions: From a model system to a real system

Description of internal microstructure of agglomerated cereal powders using X-ray microtomography to study of process-structure relationships

Determining the Cellular Structure of Two Cereal Food Foams by X-ray Micro-Tomography

Impact of Salt Granulometry and Method of Incorporation of Salt on the Salty and Texture Perception of Model Pizza Dough

Effect of static electric field on ice crystal size reduction during freezing of pork meat

Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough

Phosphoinositides Regulate P2X4 ATP-Gated Channels through Direct Interactions

Application of PLS-DA in multivariate image analysis

Structural and chemical modifications of short dough during baking

Physicochemical behaviors of sugars, lipids, and gluten in short dough and biscuit

Contribution of major ingredients during baking of biscuit dough systems

Thermal analysis of protein-starch interactions at low moisture contents

Label free imaging with harmonic generation microscopy and endogeneous fluorescence investigations for food, ecotoxicology and health issues

FREEZEWAVE or microwave assisted freezing; the NITOM and the NIMIW effects may explain the reduction of the size of ice crystals

Evaluation d'un procédé de congélation assistée par micro-ondes

Influence of 2.45 GHz microwave radiation supplied with or without intermittency on the size of ice crystals during an innovative freezing process

Procédés de cristallisation innovants assistés par des champs magnétique, électrique et électromagnétiques externes ; application à la congélation d'aliments et autres champs d'application

Development of a marking methodology for X-Ray µCT to describe the microstructure of cereal products.

Electromagnetic waves assisted crystallization

Micro-CT to evaluate microwave assisted freezing of potato cylinders

Benchtop and synchrotron X-ray micro-tomography to determine the cellular structure of cereal food foams

Influence of microwaves on the size of ice crystals during innovative food freezing

Microwave assisted freezing of fruits and vegetables; some results from FREEZEWAVE H2020 project

Innovative Freezing Processes assisted by external electro – magnetic fields and assessment of freeze damage in frozen foods; an overview

Microwave Assisted Crystallization; Recent Advanced Applied to Freezing of Foods (FREEZEWAVE Project)

Effect of innovative low energy microwave assisted freezing (MAF) on the microstructure, texture, drip loss and colour of apple and potato (FREEZEWAVE Project)

Recent Advances Of Microwave Assisted Freezing (Maf) In Food Processing Under Freezewave H2020 Project

Freezewave H2020 project-microwave assisted freezing of potato

Reducing the staling of bakery products: effect of storage temperature and formulation on the shelf life of pound cakes

Random forests for the prediction of water content by near-infrared hyperspectral imaging spectroscopy in biscuits

3D imaging analysis method to measure ice crystal size

Glass transition in biopolymers in link with the baking process; application to bread crust

Monitoring the capillary jet breakage by vibration using a fast video camera

X-ray micro-tomography and enhancement methods to study food structure

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

X-ray microtomography to study the baking of bread. A dynamic approach to follow crust and crumb formation

Multiscale study of the structuring of foods

Water in the case of baking/staling. Impact on quality parameters of selected products

Potential of near-infrared hyperspectral imaging spectroscopy to quantify water content in biscuits

Potential Of Near-Infrared Hyperspectral Imaging Spectroscopy To Quantify Water Content In Biscuits.

Impact of steaming conditions on the structure and on the properties of bread crust; in the case of a crispy roll

Image texture analysis of apples broken down in a mastication simulator prototype

Structural modifications of biscuit doughs during baking - Role of ingredients

Study of (SSD) biscuit baking by dynamic thermal analyses (DMTA, DSC, TGA)

BRICE project: solutions to monitor and to mitigate checking and breakage of dry cereal products

BRICE project: solutions to monitor and to mitigate checking and breakage of dry cereal products

Combination of imaging systems to understand checking and breakage of dry cereal products

BRICE project : checking and breakage of dry cereal products

Micro-CT imaging and analysis for evaluating the quality of frozen food

Baking powders effect on expansion/collapse during baking impacting the quality of pound cakes

X-ray micro-tomography to study the formation of the crust during baking

Bread collapse. Causes of the technological defect and impact of depanning time on bread quality