A. Réguerre

发表

Physical assessment of bread destructuration during chewing

L. Chaunier, G. D. Valle, F. L. Bleis, 2013 .

A reverse engineering approach of french breadmaking for nutritional purposes

L. Chaunier, G. D. Valle, A. Réguerre, 2009 .

Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions

Kamal Kansou, Amadou Ndiaye, Hubert Chiron, 2010 .

Cellular structure and rheological properties of shaped fermented wheat flour dough

L. Chaunier, G. D. Valle, A. Réguerre, 2017 .

Deep eutectic solvents as functional additives for starch based plastics

D. Lourdin, B. Pontoire, A. Réguerre, 2012 .

On the representative elementary size concept to evaluate the compatibilisation of a plasticised biopolymer blend.

S. Guessasma, D. Lourdin, S. Belhabib, 2017, Carbohydrate polymers.

Kinetics of crust formation during conventional French bread baking

Hubert Chiron, G. Della Valle, Anne-Laure Réguerre, 2012 .

Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography

Hubert Chiron, G. Della Valle, Anne-Laure Réguerre, 2012 .

Compatibilization of starch-zein melt processed blends by an ionic liquid used as plasticizer.

D. Lourdin, A. Réguerre, E. Leroy, 2012, Carbohydrate polymers.

Multi-scale structural changes of starch and proteins during pea flour extrusion.

G. D. Valle, A. Réguerre, V. Micard, 2018, Food research international.

Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking

Hubert Chiron, Peter Cloetens, Petra Pernot, 2006 .

Growth and setting of gas bubbles in a viscoelastic matrix imaged by X-ray microtomography: the evolution of cellular structures in fermenting wheat flour dough.

L. Salvo, R. Dendievel, E. Boller, 2015, Soft matter.

In situ Fast X-ray Tomography Study of the Evolution of Cellular Structure in Bread Dough During Proving and Baking

Hubert Chiron, Petra Pernot, P. Cloetens, 2008 .

Optimization of a Droplet-Based Millifluidic Device to Investigate the Phase Behavior of Biopolymers, Including Viscous Conditions

A. Réguerre, Adeline Boire, D. Renard, 2020, Food Biophysics.

Granulometry of bread crumb grain: Contributions of 2D and 3D image analysis at different scale

Guy Della Valle, Marie-Françoise Devaux, Anne-Laure Réguerre, 2007 .

Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion.

S. Guessasma, D. Lourdin, B. Novalès, 2019, Carbohydrate Polymers.

Impact of protein reinforcement on the deformation of soft cereal foods under chewing conditions studied by X-ray tomography and finite element modelling

S. Guessasma, G. D. Valle, A. Réguerre, 2020 .

Artificial Oral Processing of Extruded Pea Flour Snacks

C. Salles, A. Réguerre, V. Micard, 2020, Food Engineering Reviews.

Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status

S. Guessasma, G. D. Valle, G. Feron, 2019, Food Hydrocolloids.

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

Sylvie Chevallier, Vanessa Jury, Asma Rzigue, 2016 .

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

Sylvie Chevallier, Anne-Laure Réguerre, A. Réguerre, 2014, Food Biophysics.

Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins

G. D. Valle, A. Réguerre, C. Garnier, 2020, Food Hydrocolloids.

Contour Fitting of Fused Filaments Cross-Section Images by Lemniscates of Booth: Application to Viscous Sintering Kinetics Modeling

L. Chaunier, A. Réguerre, E. Leroy, 2021, Polymers.