| 1 |
Microscopic Imaging of Biphasic Oil-Air Flow in French Fries Using Synchrotron Radiation
Patsioura A, Vauvre JM, Kesteloot R, Jamme F, Hume P, Vitrac O
AIChE Journal, 61(4), 1427, 2015 |
| 2 |
Multiscale modeling of oil uptake in fried products
Vauvre JM, Patsioura A, Olivier V, Kesteloot R
AIChE Journal, 61(7), 2329, 2015 |
| 3 |
Microscopic Imaging of Biphasic Oil-Air Flow in French Fries Using Synchrotron Radiation (vol 61, pg 1427, 2015)
Patsioura A, Vauvre JM, Kesteloot R, Jamme F, Hume P, Vitrac O
AIChE Journal, 61(7), 2371, 2015 |
| 4 |
Puncture and stress relaxation behaviour of taro paste as affected by moisture content and puncture rate and depth
Njintang YN, Kesteloot R, Blancher G, Aboubakar, Scher J, Mbofung CMF
Journal of Food Engineering, 86(3), 349, 2008 |
| 5 |
Multivariate analysis of the effect of drying method and particle size of flour on the instrumental texture characteristics of paste made from two varieties of taro (Colocasia esculenta L. Schott) flour
Njintang NY, Mbofung CMF, Kesteloot R
Journal of Food Engineering, 81(1), 250, 2007 |
| 6 |
Physical, mechanical, thermal and electrical properties of cooked red bean (Phaseolus vulgaris L.) for continuous ohmic heating process
Legrand A, Leuliet JC, Duquesne S, Kesteloot R, Winterton P, Fillaudeau L
Journal of Food Engineering, 81(2), 447, 2007 |
