D. Grenier

发表

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.

EFFECT OF HUMIDITY AND TEMPERATURE ON THE CURING AND AGING OF A ROOM TEMPERATURE EPOXY ADHESIVE

É. Ruiz, D. Grenier, E. Charette, 2022 .

Modelling of baking processes

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

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 .

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 .

Gas cell opening in bread dough during baking

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

Influence of salt content on eye growth in semi-hard cheeses studied using magnetic resonance imaging and CO2 production measurements

S. Challois, F. Mariette, C. Michon, 2014 .

Variability in the rigidity of Coffea canephora Pierre stems determined by acoustic analysis

C. Godin, C. Montagnon, C. Cilas, 2001, Trees.

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 .

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 .

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.

Dynamic Buckling of Cylindrical Shells: A Literature Survey.

David B Grenier, D. Grenier, 1979 .

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 .

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 .

Effect of fatigue strain range on properties of high-strength structural steel

Sreekanta Das, D. Grenier, M. Hamdoon, 2010 .