| 1 |
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
Lucas T, Collewet G, Bousquieres J, Deligny C
Journal of Food Engineering, 237, 194, 2018 |
| 2 |
Fuzzy logic based process control strategy for effective sheeting of wheat dough in small and medium-sized enterprises
Mahadevappa J, Gross F, Delgado A
Journal of Food Engineering, 199, 93, 2017 |
| 3 |
On the use of low protein flours and 'smart' sheeting lines for making bakery products
Chakrabarti-Bell S, Patel MJ, Ng J, Hawkins WE
Journal of Food Engineering, 209, 36, 2017 |
| 4 |
Mineral carbonation of Victorian brown coal fly ash using regenerative ammonium chloride - Process simulation and techno-economic analysis
Hosseini T, Haque N, Selomulya C, Zhang L
Applied Energy, 175, 54, 2016 |
| 5 |
Effect of the number of fat layers on expansion of Danish pastry during proving and baking
Deligny C, Lucas T
Journal of Food Engineering, 158, 113, 2015 |
| 6 |
Computational and experimental study of electrostatics in gas-solid polymerization fluidized beds
Rokkam RG, Sowinski A, Fox RO, Mehrani P, Muhle ME
Chemical Engineering Science, 92, 146, 2013 |
| 7 |
Flour quality and dough elasticity: Dough sheetability
Patel MJ, Chakrabarti-Bell S
Journal of Food Engineering, 115(3), 371, 2013 |
| 8 |
Computational modeling of dough sheeting and physical interpretation of the non-linear rheological behavior of wheat flour dough
Chakrabarti-Bell S, Bergstrom JS, Lindskog E, Sridhar T
Journal of Food Engineering, 100(2), 278, 2010 |
| 9 |
A graph-theory-based approach to the analysis of large-scale plants
Preisig HA
Computers & Chemical Engineering, 33(3), 598, 2009 |
