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Methods to Probe Baking with Unilateral Low-Field NMR

 O. Sucre , N. Binti , T. Lucas , Corinne C. Rondeau-Mouro
14th International Conference on the Applications of Magnetic Resonance in Food Science, Sep 2018, Rennes, France
Communication dans un congrès hal-02608101v1

Bread baking under partial vacuum and low temperature conditions

 D. Grenier , Y. Diascorn , D. Le Ray , T. Lucas
C&E Spring Meeting, Jun 2017, Amsterdam, Netherlands. pp.17
Communication dans un congrès hal-02606363v1
Image document

The size of eye-shaped bubbles in Danish pastry in relation to the size of fat fragments; a reverse engineering approach of the alveolar structure

 T. Lucas , G. Collewet , J. Bousquières , C. Deligny
Journal of Food Engineering, 2018, 237, pp.194-203
Article dans une revue hal-01871051v1

NMR assessment of water transport in breakfast cereals: a quantitative approach

 T. Lucas , D. Le Ray , François Mariette
9th International Congress on Engineering and Food, Montpellier, 7-11 March 2004, 2003, pp.5
Communication dans un congrès hal-02583375v1

NMR assessment of ice creams: Effect of formulation on liquid and solid fat

 T. Lucas , D. Le Ray , P. Barey , François Mariette
International Dairy Journal, 2005, 15 (12), pp.1225-1233
Article dans une revue hal-02583384v1

Immersion chilling and freezing: a promising process for chilling, freezing and-or formulating

 T. Lucas , A.L. Raoult Wack
Danone workshop on freezing, Massy, 19-20 septembre 1996, 1996, France. pp.6
Communication dans un congrès hal-02577523v1

Portable single‐sided NMR measurements at variable temperatures: Implementation of a thermo‐controlled device and application to the heating of bread dough

 Corinne Rondeau-Mouro , Mireille Cambert , Laurent Blondel , Yves Diascorn , Léo Mbaya , et al.
Magnetic Resonance in Chemistry, 2022, 60 (7), pp.678-691. ⟨10.1002/mrc.5254⟩
Article dans une revue hal-03714486v1
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L'IRM s'aventure hors des sentiers du monde médical

 François Mariette , Stéphane Rodts , Pamela Françoise Faure , Pascal Moucheront , Maja Musse , et al.
L'Actualité Chimique, 2012, 364-365, pp.104-110
Article dans une revue hal-00770241v1

Temperature-Associated Proton Dynamics in Wheat Starch-Based Model Systems and Wheat Flour Dough Evaluated by NMR

 Corinne C. Rondeau-Mouro , M. Cambert , R. Kovrlija , Maja Musse , T. Lucas , et al.
Food and Bioprocess Technology, 2015, 8 (4), pp.777-790. ⟨10.1007/s11947-014-1445-0⟩
Article dans une revue hal-02600819v1

Modelling of bubble growth in cheese during ripening: Momentum and mass transport

 Yannick Laridon , D. Grenier , S. Challois , Delphine Huc-Mathis , François Mariette , et al.
ICEF 12, Engineering Challenges: Bridging Science and Food Innovations, Jun 2015, Québec City, Canada. pp.34
Communication dans un congrès hal-02605489v1

Effect of the drying rate of bread crust on complex viscosity

 T. Lucas , F.M. Vanin , C. Michon
Cereal & Europe, May 2013, Leuven, Belgium. pp.1
Communication dans un congrès hal-02606197v1

Water loss and crust formation during bread baking, part II: technological insights from a sensitivity analysis of a numerical model of baking

 F. M. Vanin , D. Grenier , Christophe Doursat , Denis Flick , Gilles Trystram , et al.
Drying Technology, 2017, 35 (12), pp.1518-1529. ⟨10.1080/07373937.2016.1260030⟩
Article dans une revue hal-02619627v1

NMR imaging of bread and biscuit

 T. Lucas , S. Quellec , A. Davenel , M. Wagner
Handbook of Modern Magnetic Resonance. Surrey, 2006, pp.5
Autre publication scientifique hal-02587669v1

Projet AQS "Pain précuit surgelé". Rapport final

 Alain Le Bail , J.Y. Monteau , F. Margerie , P. Le Bail , Yves Popineau , et al.
irstea. 2002, pp.104
Rapport hal-02589031v1

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 , et al.
11th International congress on Engineering and Food, May 2011, Athens, Greece. pp.6
Communication dans un congrès hal-02596902v1

Modelling of cheese mechanics and mass transport (carbon dioxide) around an expanding gas bubble in semi-hard cheese: model validation using dynamic and non invasive MRI measurements and sensitivity analysis to mechanical and mass transport parameters

 David Grenier , Yannick Laridon , Christophe Doursat , Delphine Huc-Mathis , Denis Flick , et al.
12. International Congress on Engineering and Food (ICEF12), International Association for Engineering and Food (IAEF).; Elsevier., Jun 2015, Québec, Canada
Communication dans un congrès hal-02800512v1

From 1D numerical simulation of bread baking to application of vacuum baking at low temperature

 D. Grenier , T. Lucas , Christophe C. Doursat , F.M. Vanin , D. Flick , et al.
IUFoST, 16th World Congress of Food Science and Technology, Aug 2012, Foz do Iguaçu, Brazil. 2012
Poster de conférence hal-02597371v1

Model-free estimation of mass fluxes based on concentration profiles. II. Effect of noise on concentration profiles and of time resolution

 P. Bohuon , T. Lucas
Journal of Food Engineering, 2007, 80 (3), pp.754-762. ⟨10.1016/j.jfoodeng.2006.02.031⟩
Article dans une revue istex hal-02588707v1

Quantifying intestinal lipolysis with Magnetic Resonance Imaging: Proof of concept using fresh cream digested in vitro

 Ruoxuan Deng , Guylaine Collewet , Tiphaine Lucas , Mireille Cambert , Stephane Quellec , et al.
8th International Conference on FOOD DIGESTION, Apr 2024, Porto, Portugal
Communication dans un congrès hal-04547062v1

Using confocal laser scanning microscopy to examine the breakdown of fat layers in laminated dough

 Josselin Bousquières , C. Deligny , S. Challois , T. Lucas
Food Research International, 2014, 62, pp.359-365
Article dans une revue hal-02599956v1

Effect of sheet numbers on the thickness of fat and dough layers in puff pastry

 C. Deligny , Josselin Bousquières , G. Collewet , S. Challois , A. Riaublanc , et al.
Cereal and Europe, May 2013, Leuven, Belgium. pp.1
Communication dans un congrès hal-02606196v1

Assessment of the state of water in reconstituted milk protein dispersions by Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC)

 A. Le Dean , François Mariette , T. Lucas , M. Marin
Lebensmittel Wissenschaft und Technologie-Food Science and Technology, 2001, 34 (5), pp.299-305. ⟨10.1006/fstl.2001.0765⟩
Article dans une revue istex hal-02580124v1

Immersion of foods in concentrated aqueous solutions at low temperatures: a process for chilling, freezing and-or formulating

 T. Lucas , A. Sereno , F. Billiard , A.L. Raoult Wack
ICEF 7 Engineering and food part 2, Brighton, GBR, 13-17 April 1997, 1997, United Kingdom. pp.3
Communication dans un congrès hal-02577526v1

La congélation par immersion des denrées alimentaires

 Guy Létang , T. Lucas , A.L. Raoult Wack
Congrès Industries Agroalimentaires : la conservation de demain, Bordeaux, 15-16 septembre 1997, 1997, France. pp.11
Communication dans un congrès hal-02577527v1

NMR assessment of mix and ice cream. Effect of formulation on liquid water and ice

 T. Lucas , M. Wagner , P. Barey , François Mariette
International Dairy Journal, 2005, 15 (10), pp.1064-1073
Article dans une revue hal-02583383v1

MRI evaluation of local expansion in bread crumb during baking

 M. Wagner , S. Quellec , G. Trystram , T. Lucas
Journal of Cereal Science, 2008, 48 (1), pp.213-223
Article dans une revue hal-02589583v1

Multiscale monitoring of dough baking

 Maja Musse , M. Pocjic , Corinne C. Rondeau-Mouro , D. Grenier , T. Dapcevic Hadnadev , et al.
FOODMR 2014, May 2014, Cesena, Italy. 2014
Poster de conférence hal-02599883v1

Modelling of Coupled Mass and Heat Transfer and Expansion during Baking of Bread in a Mould

 V. Nicolas , Christophe C. Doursat , D. Grenier , T. Lucas , D. Flick
Comsol Conference 2013, Oct 2015, Rotterdam, Netherlands. 2013
Poster de conférence hal-02601975v1

Comparison of two sequences: spin-echo and gradient echo for the assessment of dough porosity during proving

 A. Grenier , T. Lucas , A. Davenel , G. Collewet , Alain Le Bail
Magnetic resonance in food science : latest developpements, Paris, 4-6 septembre 2002, 2003, pp.136-143
Communication dans un congrès hal-02583386v1

Use of MRI for the characterization of the bread process

 T. Lucas , A. Grenier , S. Quellec , G. Collewet , Alain Le Bail , et al.
ICC 12th Cereal and Bread Congress, May 2004, Harrogate, United Kingdom. pp.4
Communication dans un congrès hal-02584125v1
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