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Guy Della Valle
Guy Della Valle
Institut national de la recherche agronomique INRA
Verifierad e-postadress på inra.fr - Startsida
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Extrusion cooking of starchy products
P Colonna, J Tayeb, G Della Valle
Cahiers de l'ENSBANA (France), 1988
5421988
Influence of amylose content on starch films and foams
D Lourdin, G Della Valle, P Colonna
Carbohydrate polymers 27 (4), 261-270, 1995
4741995
A global computer software for polymer flows in corotating twin screw extruders
B Vergnes, GD Valle, L Delamare
Polymer Engineering & Science 38 (11), 1781-1792, 1998
2621998
Contribution of major ingredients during baking of biscuit dough systems
S Chevallier, P Colonna, G Della Valle, D Lourdin
Journal of Cereal Science 31 (3), 241-252, 2000
2572000
Relations between rheological properties of molten starches and their expansion behaviour in extrusion
G Della Valle, B Vergnes, P Colonna, A Patria
Journal of Food Engineering 31 (3), 277-295, 1997
2181997
Fast X-ray tomography analysis of bubble growth and foam setting during breadmaking
P Babin, G Della Valle, H Chiron, P Cloetens, J Hoszowska, P Pernot, ...
Journal of Cereal Science 43 (3), 393-397, 2006
2062006
Influence of extrusion-cooking on the physico-chemical properties of wheat bran
MC Ralet, JF Thibault, G Della Valle
Journal of Cereal Science 11 (3), 249-259, 1990
1931990
Shear and extensional properties of bread doughs affected by their minor components
J Rouillé, G Della Valle, J Lefebvre, E Sliwinski
Journal of Cereal Science 42 (1), 45-57, 2005
1792005
Raw and extruded fibre from pea hulls. Part I: Composition and physico-chemical properties
MC Ralet, G Della Valle, JF Thibault
Carbohydrate Polymers 20 (1), 17-23, 1993
1771993
Physicochemical behaviors of sugars, lipids, and gluten in short dough and biscuit
S Chevallier, P Colonna, A Buleon, G Della Valle
Journal of Agricultural and Food Chemistry 48 (4), 1322-1326, 2000
1712000
Use of kraft lignin as filler for starch films
S Baumberger, C Lapierre, B Monties, G Della Valle
Polymer Degradation and Stability 59 (1-3), 273-277, 1998
1701998
Influence of amylose content on the viscous behavior of low hydrated molten starches
G Della Valle, P Colonna, A Patria, B Vergnes
Journal of Rheology 40 (3), 347-362, 1996
1631996
Effect of wheat dietary fibres on bread dough development and rheological properties
M Bonnand-Ducasse, G Della Valle, J Lefebvre, L Saulnier
Journal of Cereal Science 52 (2), 200-206, 2010
1552010
Structural and chemical modifications of short dough during baking
S Chevallier, G Della Valle, P Colonna, B Broyart, G Trystram
Journal of cereal science 35 (1), 1-10, 2002
1542002
The extrusion behaviour of potato starch
G Della Valle, Y Boche, P Colonna, B Vergnes
Carbohydrate polymers 28 (3), 255-264, 1995
1531995
How can technology help to deliver more of grain in cereal foods for a healthy diet?
K Poutanen, N Sozer, G Della Valle
Journal of Cereal Science 59 (3), 327-336, 2014
1312014
Structure and mechanical behaviour of corn flour and starch–zein based materials in the glassy state
H Chanvrier, P Colonna, G Della Valle, D Lourdin
Carbohydrate Polymers 59 (1), 109-119, 2005
1292005
X-ray tomography study of the cellular structure of extruded starches and its relations with expansion phenomenon and foam mechanical properties
P Babin, G Della Valle, R Dendievel, D Lourdin, L Salvo
Carbohydrate polymers 68 (2), 329-340, 2007
1212007
Relationship between structure and viscoelastic behavior of plasticized starch
G Della Valle, A Buleon, PJ Carreau, PA Lavoie, B Vergnes
Journal of Rheology 42 (3), 507-525, 1998
1191998
Relationship of extrusion variables with pressure and temperature during twin screw extrusion cooking of starch
G Della Valle, J Tayeb, JP Melcion
Journal of Food Engineering 6 (6), 423-444, 1987
1141987
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Artiklar 1–20