B. Broyart

发表

Optimal operating conditions calculation for a pork meat dehydration–impregnation–soaking process

Gilles Trystram, Antoine Collignan, G. Trystram, 2004 .

Moisture diffusivity and transfer modelling in dry biscuit

Nathalie Gontard, Stéphane Guilbert, Valérie Guillard, 2004 .

Prediction of Mass-transfer Kinetics and Product Quality Changes during a Dehydration-Impregnation-Soaking Process using Artificial Neural Networks. Application to Pork Curing

G. Trystram, I. Poligne, A. Collignan, 2002 .

Oxygen solubility measured in aqueous or oily media by a method using a non-invasive sensor

B. Broyart, C. Bonazzi, M. Cuvelier, 2017 .

Modelling of Heat and Mass Transfer Phenomena and Quality Changes During Continuous Biscuit Baking Using Both Deductive and Inductive (Neural Network) Modelling Principles

Gilles Trystram, G. Trystram, B. Broyart, 2003 .

Predicting colour kinetics during cracker baking

G. Trystram, B. Broyart, A. Duquenoy, 1998 .

Predicting moisture transfer and shelf-life of multidomain food products

V. Guillard, N. Gontard, S. Guilbert, 2008 .

Prediction of Thermohydric History of Whey Protein Concentrate Droplets during Spray Drying

B. Broyart, P. Relkin, C. Bernard, 2013, Food and Bioprocess Technology.

Continuous measurement of contact heat flux during minced meat grilling

B. Broyart, Richard Rocca-Poliméni, J. Bailleul, 2019, Journal of Food Engineering.

Aconitic acid recovery from sugar-cane stillage: From the modeling of the anion-exchange step to the conception of a novel combined process

C. Fargues, B. Broyart, M. Lameloise, 2020 .

Evaluation of heating performances and associated variability of domestic cooking appliances (oven-baking and pan-frying)

B. Broyart, B. Heyd, Jérémie Cernela, 2014 .

Oxidative reactivity of unsaturated fatty acids from sunflower, high oleic sunflower and rapeseed oils subjected to heat treatment, under controlled conditions

B. Broyart, Roberto Castillo, M. Maillard, 2013 .

Modeling permeation of volatile organic molecules through reverse osmosis spiral-wound membranes

Martine Decloux, Marie-Laure Lameloise, C. Fargues, 2009 .

Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture Content

V. Guillard, N. Gontard, S. Guilbert, 2003 .

Structural and Chemical Modifications of Short Dough During Baking

G. Trystram, G. D. Valle, P. Colonna, 2002 .

Mechanistic model coupling gas exchange dynamics and Listeria monocytogenes growth in modified atmosphere packaging of non respiring food.

V. Guillard, C. Guillaume, N. Gontard, 2015, Food microbiology.

Impact of Lipid Phase on Water Transfer in Food

B. Broyart, C. Bonazzi, J. Daudin, 2007 .

Modelling of moisture and salt transport in gelatine gels during drying at constant temperature

B. Broyart, B. Nourhène, Bonazzi Catherine, 2007 .

Effective moisture diffusivity modelling versus food structure and hygroscopicity

V. Guillard, N. Gontard, S. Guilbert, 2008 .

Enhancement of protein structure-forming properties in liquid foams by spray drying

B. Broyart, J. Vasseur, P. Relkin, 2008 .

Modelling of Moisture Transfer in a Composite Food: Dynamic Water Properties in an Intermediate aw Porous Product in Contact with High aw Filling

V. Guillard, N. Gontard, S. Guilbert, 2003 .

Experimental and numerical study of heat and mass transfer during contact heating of sliced potatoes

B. Broyart, D. Flick, E. Bernuau, 2020 .

Effect of Temperature on Moisture Barrier Efficiency of Monoglyceride Edible Films in Cereal-Based Composite Foods

V. Guillard, N. Gontard, S. Guilbert, 2004 .

Preventing Moisture Transfer in a Composite Food Using Edible Films: Experimental and Mathematical Study

Nathalie Gontard, Stéphane Guilbert, Valérie Guillard, 2003 .

Validation of a Method of Determination of Apparent Diffusivity Versus Composition in Solids

B. Broyart, C. Bonazzi, N. Boudhrioua, 2005 .

Physical Model of Heat and Mass Transfer in a Spouted Bed Coffee Roaster

G. Trystram, B. Broyart, B. Heyd, 2007 .

Mechanistic model to couple oxygen transfer with ascorbic acid oxidation kinetics in model solid food

Caroline Pénicaud, Nathalie Gontard, Valérie Guillard, 2011 .

MRI study of bread baking: experimental device and MRI signal analysis

Gilles Trystram, Alain Sommier, Guylaine Collewet, 2008 .

Evolution of Moisture Distribution During Storage in a Composite Food Modelling and Simulation

Nathalie Gontard, Stéphane Guilbert, Catherine Bonazzi, 2003 .

Controlling moisture transport in a cereal porous product by modification of structural or formulation parameters

V. Guillard, N. Gontard, S. Guilbert, 2007 .