K. B. Dedey

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 .

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 .

Gas cell opening in bread dough during baking

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