T. Lucas

发表

A new method for continuous assessment of CO2 released from dough baked in ventilated ovens

P. Peu, T. Lucas, D. Ray, 2007 .

Magnetic resonance imaging method based on magnetic susceptibility effects to estimate bubble size in alveolar products: application to bread dough during proving.

M. Musse, F. De Guio, A. Davenel, 2009, Magnetic Resonance Imaging.

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

Cécile Deligny, Tiphaine Lucas, S. Challois, 2014 .

The Influence of Different Melt Temperatures on the Mechanical Properties of Injection Molded PA-12 and the Post Process Detection by Thermal Analysis

B. Haworth, A. Harland, P. Sherratt, 2017 .

Water transport in bread during baking

Gilles Trystram, Tiphaine Lucas, G. Trystram, 2007 .

Water transport during bread baking: Impact of the baking temperature and the baking time

M. Cambert, V. Salvadori, D. Flick, 2018, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking

C. Michon, T. Lucas, F. Vanin, 2013 .

Simulating the formation of bread crust in a DMTA rheometer

G. Trystram, C. Michon, T. Lucas, 2010 .

Mathematical modelling of uniaxial extension of a heterogeneous gas cell wall in bread dough: Stress fields and stress concentration analysis relating to the proving and baking steps

T. Lucas, K. B. Dedey, D. Grenier, 2021 .

Inflation, squeezing and collapse in wheat flour dough during baking: Effects of flour quality and oven temperature

S. Challois, V. Salvadori, T. Lucas, 2020 .

Characterization of gluten‐free bread crumb baked at atmospheric and reduced pressures using TD‐NMR

M. Cambert, C. Rondeau-Mouro, T. Lucas, 2019, Magnetic resonance in chemistry : MRC.

Influence of the amount of steaming during baking on the kinetic of heating and on selected quality attributes of bread

A. Le-Bail, Tzvetelin Dessev, V. Jury, 2011 .

Mass and thermal behaviour of the food surface during immersion freezing

D. Flick, T. Lucas, A. Raoult-Wack, 1999 .

USE OF MRI FOR THE CHARACTERIZATION OF THE BREAD PROCESS

S. Quellec, A. Davenel, G. Collewet, 2005 .

Modelling of baking processes

D. Flick, T. Lucas, C. Doursat, 2015 .

Water, ice and sucrose behavior in frozen sucrose–protein solutions as studied by 1H NMR

F. Mariette, T. Lucas, D. Ray, 2004 .

Stress Concentration Analysis in A Heterogeneous Dough Gas Cell Wall at The Microscale: the effect of gluten/starch interaction and rheological moduli ratio

T. Lucas, K. B. Dedey, D. Grenier, 2019 .

Chilling and freezing of part-baked bread. Part II: Experimental assessment of water phase changes and structure collapse

S. Quellec, A. Davenel, A. Bail, 2005 .

Impact of selected process parameters on crust flaking of frozen partly baked bread

J. Monteau, A. Bail, T. Lucas, 2005 .

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

G. Collewet, T. Lucas, J. Bousquières, 2018, Journal of Food Engineering.

Measurement of local pressure during proving of bread dough sticks: Contribution of surface tension and dough viscosity to gas pressure in bubbles

T. Lucas, D. Ray, D. Grenier, 2010 .

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

M. Musse, M. Cambert, F. Mariette, 2015, Food and Bioprocess Technology.

Temperature mapping in bread dough using SE and GE two-point MRI methods: experimental and theoretical estimation of uncertainty.

Maja Musse, Stéphane Quellec, Armel Davenel, 2012, Magnetic resonance imaging.

Crust formation and its role during bread baking.

Gilles Trystram, Fernanda Maria Vanin, Tiphaine Lucas, 2009 .

Effects of crust constraints on bread expansion and CO2 release

Denis Flick, Christophe Doursat, Tiphaine Lucas, 2007 .

Assessment by MRI of local porosity in dough during proving. theoretical considerations and experimental validation using a spin-echo sequence.

G Collewet, G. Collewet, T. Lucas, 2003, Magnetic resonance imaging.

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

C. Rosell, A. Le-Bail, Tzvetelin Dessev, 2011 .

Crust formation and its role during baking

G. Trystram, T. Lucas, F. Vanin, 2009 .

Gas cell opening in bread dough during baking

C. Rondeau-Mouro, M. Morel, T. Lucas, 2021, Trends in Food Science & Technology.

Factors Influencing Mass Transfer During Immersion Cold Storage of Apples in NaCl/Sucrose Solutions

T. Lucas, P. Bohuon, A. Raoult-Wack, 1999 .

Phase transition in foods: effect of pressure and methods to assess or control phase transition

A. Davenel, J. Monteau, L. Boillereaux, 2003 .

Kinetics of water absorption and solute leaching during soaking of breakfast cereals

François Mariette, Tiphaine Lucas, F. Mariette, 2007 .

Transport phenomena in immersion‐cooled apples

T. Lucas, A. Raoult-Wack, J. François, 1998 .

Bubble growth and collapse in pre-fermented doughs during freezing, thawing and final proving

Sylvain Challois, David Grenier, Stéphane Quellec, 2010 .

Modelling of the growth of a single bubble in semi-hard cheese, with experimental verification and sensitivity analysis

D. Flick, T. Lucas, C. Doursat, 2016 .

Modelling of bubble growth in Swiss-type cheese: MRI measurements of the displacement of the bubble interfaces and cheese edges

S. Challois, D. Flick, T. Lucas, 2013 .

MRI quantification of ice gradients in dough during freezing or thawing processes

Stéphane Quellec, Armel Davenel, A. Le Bail, 2005 .

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

F. Mariette, T. Lucas, P. Barey, 2005 .

Combining local pressure and temperature measurements during bread baking: insights into crust properties and alveolar structure of crumb

T. Lucas, D. Ray, D. Grenier, 2010 .

Biaxial extensional viscosity in wheat flour dough during baking

G. Trystram, C. Michon, T. Lucas, 2018, Journal of Food Engineering.

Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches

M. Musse, S. Quellec, M. Cambert, 2016, Food and Bioprocess Technology.

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

François Mariette, Tiphaine Lucas, F. Mariette, 2005 .

NMR signal analysis to attribute the components to the solid/liquid phases present in mixes and ice creams.

F. Mariette, T. Lucas, 2005, Journal of agricultural and food chemistry.

Modeling of bread baking with a new, multi-scale formulation of evaporation-condensation-diffusion and evidence of compression in the outskirts of the crumb

Denis Flick, Gilles Trystram, David Grenier, 2015 .

An insight into tapioca and wheat starch gelatinization mechanisms using TD-NMR and complementary techniques.

M. Cambert, C. Rondeau-Mouro, E. Rakhshi, 2022, Magnetic resonance in chemistry : MRC.

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

Gilles Trystram, Alain Sommier, Guylaine Collewet, 2008 .

Effect of the number of fat layers on expansion of Danish pastry during proving and baking

T. Lucas, C. Deligny, 2015 .

CLSM study of layers in laminated dough: Roll out of layers and elastic recoil

A. Riaublanc, T. Lucas, J. Bousquières, 2014 .

Multi-tissue partial volume quantification in multi-contrast MRI using an optimised spectral unmixing approach.

Jérôme Idier, Guylaine Collewet, Saïd Moussaoui, 2018, Magnetic resonance imaging.

Quantitative MRI study of layers and bubbles in Danish pastry during the proving process

G. Collewet, T. Lucas, C. Deligny, 2017 .

Estimating fat, paste and gas in a proving Danish paste by MRI – Method, simulations and experimental results

J. Idier, G. Collewet, T. Lucas, 2016 .

Estimating fat, paste and gas in a proving Danish paste by MRI – Description of the method and evaluation of its performances (bias and accuracy, sensitivity threshold)

J. Idier, G. Collewet, T. Lucas, 2016 .

Monitoring of single eye growth under known gas pressure: Magnetic resonance imaging measurements and insights into the mechanical behaviour of a semi-hard cheese

S. Challois, T. Lucas, D. Ray, 2016 .

Quantitative magnetic resonance imaging of in vitro gastrointestinal digestion of a bread and cheese meal.

M. Musse, S. Quellec, S. Challois, 2023, Food research international.

Assessment of the State of Water in Reconstituted Milk Protein Dispersions by Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC)

F. Mariette, T. Lucas, A. Dean, 2001 .

Impact of Freezing Rate of Bread Dough on Dough Expansion During Fermentation. Use of MRI to Assess Local Porosity

A. Davenel, A. Le-Bail, T. Lucas, 2008 .

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

M. Cambert, C. Rondeau-Mouro, T. Lucas, 2022, Magnetic resonance in chemistry : MRC.

Quantitative MRI in Food Science & Food Engineering

Guylaine Collewet, Maja Musse, Armel Davenel, 2012 .

Chilling and freezing of part-baked bread. Part I: An MRI signal analysis

Armel Davenel, Tiphaine Lucas, A. Davenel, 2005 .