Kamal Kansou

Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions

Aamir Shehzad, Hubert Chiron, G. Della Valle et al. · Food Research International · 2010 · 55 citations

Agriculture, Food Science, Cereal Science +15

Unravelling the relationships between wheat dough extensional properties, gluten network and water distribution

Maude Dufour, Laurent Chaunier, Denis Lourdin et al. · Food Hydrocolloids · 2023 · 40 citations · Full text

Agriculture, Agronomy, Food Science +16

Basic knowledge models for the design of bread texture

G. Della Valle, Hubert Chiron, Lucio Cicerelli et al. · Trends in Food Science & Technology · 2014 · 36 citations

Agriculture, Design, Food Science +14

Rheology of wheat flour dough at mixing

Guy Della Valle, Maude Dufour, Florence Hugon et al. · Current Opinion in Food Science · 2022 · 34 citations · Full text

Agriculture, Food Science, Cereal Science +7

Water mobility and microstructure of gluten network during dough mixing using TD NMR

Maude Dufour, Loïc Foucat, Florence Hugon et al. · Food Chemistry · 2022 · 30 citations · Full text

Agriculture, Food Science, Cereal Science +16