Concepedia

José Cheio

JC

4

Publications

87

Citations

4

H-Index

2011

Active since

Affiliations

Centre National de la Recherche Scientifique(Current)

Oniris

Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire

National Institute of Food Technology, Entrepreneurship and Management - Thanjavur

José Cheio is an author at Centre National de la Recherche Scientifique specializing in food engineering, fluid mechanics, and rheology.

Top concepts

Food EngineeringRheologyEngineeringFluid DynamicsSpace EngineeringMechanical Engineering

Publications per year

2011–2020

4

Publications

4

Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread

Piyush Kumar Jha, Sylvie Chevallier, José Cheio et al. · Journal of Food Engineering · 2016 · 31 citations

Final Cell Distribution, Food Engineering, Sandwich Bread +1

Impact on dough aeration of pressure change during mixing

Mathieu Sadot, José Cheio, Alain Le‐Bail · Journal of Food Engineering · 2016 · 25 citations

High Hydrostatic Pressure, Engineering, Fluid Mechanics +3

Influence of whip speed ratios on the inclusion of air into a bakery foam produced with a planetary mixer device

Guillaume Delaplace, Philippe Coppenolle, José Cheio et al. · Journal of Food Engineering · 2011 · 19 citations

Bakery Foam, Engineering, Fluid Mechanics +6

Evaluation of bread dough aeration during kneading by an air-jet impulse system

Niveditha Asaithambi, Joran Fontaine, Eloïse Lancelot et al. · Journal of Food Engineering · 2020 · 12 citations · Full text

Air-jet Impulse System, Bread Dough Aeration, Aerospace Engineering

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