Y. Diascorn

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.

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.

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.

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.

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.