Sylvie SWYNGEDAU CHEVALLIER

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Publications

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Bark cloth structure and properties: A naturally occurring fabric and ancestral textile craft from Uganda

Emmanuelle Richely , Darshil Shah , Sylvie Durand , Victor Gager , Camille Goudenhooft et al.

Industrial Crops and Products, 2024, 215, pp.118613. ⟨10.1016/j.indcrop.2024.118613⟩

Article dans une revue hal-04664325v1
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Hot-air ultrasound-assisted drying of green wheat and barley malts to enhance process kinetics, amylase activity and their application in bread formulation

Tiago Carregari Polachini , Juan Cárcel , Eve-Anne Norwood , Sylvie Swyngedau Chevallier , Patricia Le Bail et al.

Food and Bioproducts Processing, 2023, 142, pp.17-28. ⟨10.1016/j.fbp.2023.08.009⟩

Article dans une revue hal-04807742v1
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Impact of external static electric field on surface tension of model solutions

Adrien Garcia , Tzvetelin Dessev , Luc Guihard , Sylvie Swyngedau Chevallier , Michel Havet et al.

Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2023, 87, pp.103406. ⟨10.1016/j.ifset.2023.103406⟩

Article dans une revue hal-04147599v1

Impact of Overhead Pressure During Mixing on the Quality of Sandwich Bread

Piyush Kumar Jha , Mathieu Sadot , Sylvie Chevallier , Ashish Rawson , Alain Le-Bail

Food and Bioprocess Technology, 2022, 15 (8), pp.1896-1906. ⟨10.1007/s11947-022-02846-9⟩

Article dans une revue hal-04074545v1
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Impact of cell wall non-cellulosic and cellulosic polymers on the mechanical properties of flax fibre bundles

Maxime Gautreau , Sylvie Durand , Angeline Paturel , Sophie Le Gall , Loïc Foucat et al.

Carbohydrate Polymers, 2022, 291, pp.119599. ⟨10.1016/j.carbpol.2022.119599⟩

Article dans une revue hal-03699943v1

Impact of electrostatic potential on microcapsule-formation and physicochemical analysis of surface structure: Implications for therapeutic cell-microencapsulation

Ana Paula Santos , Sylvie Swyngedau Chevallier , Bart de Haan , Paul de Vos , Denis Poncelet

Journal of Biomaterials Applications, 2021, 36 (4), pp.638-647. ⟨10.1177/0885328221988979⟩

Article dans une revue hal-05392967v1
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Monitoring the Capillary Jet Breakage by Vibration Using a Fast-Video Camera

Marcella Chalella Mazzocato , Sylvie Chevallier , Carmen Fávaro-Trindade , Denis Poncelet

Applied Sciences, 2021, 11 (21), pp.10222. ⟨10.3390/app112110222⟩

Article dans une revue hal-04074488v1
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Microwave assisted freezing part 2: Impact of microwave energy and duty cycle on ice crystal size distribution

Mathieu Sadot , Sébastien Curet , Sylvie Chevallier , Alain Le-Bail , Olivier Rouaud et al.

Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2020, 62, ⟨10.1016/j.ifset.2020.102359⟩

Article dans une revue hal-02611600v1
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Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes

Piyush Kumar Jha , S. Chevallier , Epameinondas Xanthakis , Vanessa Jury , Alain E Le-Bail

Food Chemistry, 2020, 309, pp.1-12. ⟨10.1016/j.foodchem.2019.125594⟩

Article dans une revue hal-02465818v1

Prediction of water contents in biscuits using near infrared hyperspectral imaging spectroscopy and chemometrics

Eloïse Lancelot , Philippe Courcoux , Sylvie Chevallier , Alain E Le-Bail , Benoit B. Jaillais

Journal of Near Infrared Spectroscopy, 2020, 28 (3), pp.140-147. ⟨10.1177/0967033520902538⟩

Article dans une revue hal-02465806v1

Prediction of water content in biscuits using near infrared hyperspectral imaging spectroscopy and chemometrics

Alain Le-Bail , Eloïse Lancelot , Philippe Courcoux , Sylvie Swyngedau Chevallier , Benoit B. Jaillais

Journal of Near Infrared Spectroscopy, 2020

Article dans une revue hal-05420180v1

Assessment of freeze damage in fruits and vegetables

Piyush Kumar Jha , Epameinondas Xanthakis , Sylvie Chevallier , Vanessa Jury , Alain Le-Bail

Food Research International, 2019, 121, pp.479-496. ⟨10.1016/j.foodres.2018.12.002⟩

Article dans une revue hal-01961706v1

Congélation de produits alimentaires : amélioration de la cristallisation par applications de micro-ondes

Mathieu Sadot , Piyush Kumar Jha , S. Chevallier , Vanessa Jury , Sébastien Curet et al.

Industries Alimentaires et Agricoles, 2019

Article dans une revue hal-02356904v1
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Effect of supplementation of wheat bran on dough aeration and final bread volume

Paulin Patricia Packkia-Doss , S. Chevallier , Akash Pare , Alain Le-Bail

Journal of Food Engineering, 2019, 252, pp.28-35. ⟨10.1016/j.jfoodeng.2019.01.014⟩

Article dans une revue hal-02470831v1
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Label-Free Fried Starchy Matrix: Investigation by Harmonic Generation Microscopy

Agathe Chouët , Sylvie Chevallier , Romain Fleurisson , Catherine Loisel , Laurence Dubreil

Sensors, 2019, 19 (9), pp.2024. ⟨10.3390/s19092024⟩

Article dans une revue hal-02290722v1
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Intérêt d’une approche procédé pour la reformulation de produits réduits en sel-sucre-matières grasses en Boulangerie Viennoiserie Pâtisserie

Guénaëlle Diler , Mathieu Guilloux , Laurent Lethuaut , Sylvie Chevallier , Carole Prost et al.

Innovations Agronomiques, 2019, 78, pp.13 - 25. ⟨10.15454/yvwf-8k86⟩

Article dans une revue hal-02914304v1
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Metabolic Reprogramming in Amyotrophic Lateral Sclerosis

M. Szelechowski , N. Amoedo , E. Obre , Claire Léger , L. Allard et al.

Scientific Reports, 2018, 8 (1), pp.3953. ⟨10.1038/s41598-018-22318-5⟩

Article dans une revue inserm-02647599v1

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

Piyush E Kumar Jha , Sylvie Chevallier , Jos E Cheio , Ashish Rawson , Alain E Le-Bail

Journal of Food Engineering, 2017, 194, pp.15-23. ⟨10.1016/j.jfoodeng.2016.07.016⟩

Article dans une revue hal-01528397v1

Impact du sel sur le développement des propriétés caractéristiques d'une pâte modèle à base de farine de blé au cours du pétrissage

Guénaëlle Diler , Sylvie Chevallier , Alain Le-Bail

Industries Alimentaires et Agricoles, 2016

Article dans une revue hal-01928293v1

Effet de la formulation et du process sur la qualité des cakes : étude du rassissement

Nesrin Hesso , C. Loisel , S. Chevallier , Catherine Garnier , Patricia Le Bail et al.

Industries des Céréales, 2016

Article dans une revue hal-01974510v1

Bread collapse. Causes of the technological defect and impact of depanning time on bread quality

Asma Rzigue , Jean-Yves Monteau , Khadidja Marmi , Alain Le-Bail , Sylvie Chevallier et al.

Journal of Food Engineering, 2016, 182, pp.72-80. ⟨10.1016/j.jfoodeng.2016.03.007⟩

Article dans une revue istex hal-01484785v1

Salt reduction in sheeted dough: A successful technological approach

Guénaëlle Diler , Alain Le-Bail , Sylvie Chevallier

Food Research International, 2016, 88, pp.10 - 15. ⟨10.1016/j.foodres.2016.03.013⟩

Article dans une revue istex hal-01527560v1
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Propriété de la pâte à cake pendant le battage et la cuisson – Effet des interactions physico-chimiques des constituants

Nesrin Hesso , C. Loisel , Sylvie Chevallier , Catherine Garnier , Patricia Le Bail et al.

Industries Alimentaires et Agricoles, 2016

Article dans une revue hal-02353183v2

Bread crust; A hot topic

Alain E Le-Bail , Vanessa Jury , S. Chevallier , Jean-Yves Monteau , Olivier Rouaud et al.

Baking Europe, 2016, pp.40-43

Article dans une revue hal-01670716v1

Monitoring cake baking by studying different ingredient interactions: From a model system to a real system

N. Hesso , C. Loisel , S. Chevallier , A. Le-Bail , D. Queveau et al.

Food Hydrocolloids, 2015, 51, pp.7-15. ⟨10.1016/j.foodhyd.2015.04.013⟩

Article dans une revue istex hal-02520084v1

Monitoring the crystallization of starch and lipid components of the cake crumb during staling

N. Hesso , A. Le-Bail , C. Loisel , S. Chevallier , B. Pontoire et al.

Carbohydrate Polymers, 2015, 133, pp.533-538. ⟨10.1016/j.carbpol.2015.07.056⟩

Article dans une revue istex hal-02520096v1

The role of ingredients on thermal and rheological properties of cake batters and the impact on microcake texture

Nesrin Hesso , Catherine Loisel , Sylvie Chevallier , Alessandra Marti , Patricia Le-Bail et al.

LWT - Food Science and Technology, 2015, 63 (2), pp.1 - 8. ⟨10.1016/j.lwt.2015.04.041⟩

Article dans une revue istex hal-01444735v1

Formulation effect study on batter and cake microstructure: Correlation with rheology and texture

Nesrin Hesso , Catherine Garnier , Catherine Loisel , S. Chevallier , Brigitte Bouchet et al.

Food Structure, 2015, 5, pp.31-41. ⟨10.1016/j.foostr.2015.03.002⟩

Article dans une revue istex hal-02520117v1

Assessment of amyloglucosidase activity during production and storage of laminated pie dough. Impact on raw dough properties and sweetness after baking

Guénaëlle Diler , Sylvie Chevallier , Inga Pöhlmann , Claire Guyon , Marion Guilloux et al.

Journal of Cereal Science, 2015, 61, pp.63 - 70. ⟨10.1016/j.jcs.2014.10.003⟩

Article dans une revue hal-01540185v1

Impact of the agglomeration process on structure and functional properties of the agglomerates based on the durum wheat semolina

Ines Hafsa , Sandra Mandato , Thierry Ruiz , Pierre Schuck , Serge Mejean et al.

Journal of Food Engineering, 2015, 145, pp.25-36. ⟨10.1016/j.jfoodeng.2014.08.005⟩

Article dans une revue istex hal-01209736v1
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Conformational changes of polymers in model batter systems

Nesrin Hesso , Alessandra Marti , Patricia Le-Bail , Catherine Loisel , S. Chevallier et al.

Food Hydrocolloids, 2015, 51, pp.101-107. ⟨10.1016/j.foodhyd.2015.05.010⟩

Article dans une revue hal-02520106v2

Determining the Cellular Structure of Two Cereal Food Foams by X-ray Micro-Tomography

Sylvie Chevallier , Anne-Laure Reguerre , Alain Le Bail , Guy Della Valle

Food Biophysics, 2014, 9 (3), pp.219 - 228. ⟨10.1007/s11483-014-9336-5⟩

Article dans une revue hal-01142272v1

Description of internal microstructure of agglomerated cereal powders using X-ray microtomography to study of process-structure relationships

Ines Hafsa , Bernard Cuq , Su Jin Kim , Alain Le Bail , Thierry Ruiz et al.

Powder Technology, 2014, 256, pp.512 - 521. ⟨10.1016/j.powtec.2014.01.073⟩

Article dans une revue istex hal-02635871v1

Impact of Pregelatinized Starches on the Texture and Staling of Conventional and Degassed Pound Cake

Nesrin Hesso , Catherine Loisel , Sylvie Chevallier , Alain Le-Bail

Food and Bioprocess Technology, 2014, 7 (10), pp.2923-2930. ⟨10.1007/s11947-014-1254-5⟩

Article dans une revue hal-04652407v1

Effect of static electric field on ice crystal size reduction during freezing of pork meat

E. Xanthakis , Michel Havet , S. Chevallier , J. Abadie , A. Le-Bail

Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2013, 20, pp.115 - 120. ⟨10.1016/j.ifset.2013.06.011⟩

Article dans une revue istex hal-01902425v1

Impact of Salt Granulometry and Method of Incorporation of Salt on the Salty and Texture Perception of Model Pizza Dough

Marion Guilloux , Carole Prost , Clément Catanéo , Guénaelle Leray , Sylvie Chevallier et al.

Journal of Texture Studies, 2013, 44 (5), pp.397-408. ⟨10.1111/jtxs.12029⟩

Article dans une revue istex hal-02562019v1

Effects of freezing and frozen storage conditions on the rheological properties of different formulations of non-yeasted wheat and gluten-free bread dough

Guénaelle Leray , Bonastre Oliete , Sandra Mézaize , Sylvie Chevallier , Marie de Lamballerie

Journal of Food Engineering, 2010, 100 (1), pp.70-76. ⟨10.1016/j.jfoodeng.2010.03.029⟩

Article dans une revue istex hal-02561999v1

Phosphoinositides Regulate P2X4 ATP-Gated Channels through Direct Interactions

Eric Boué-Grabot , L.-P. Bernier , A. Ase , S. Chevallier , D. Blais et al.

Journal of Neuroscience, 2008, 28 (48), pp.12938-12945. ⟨10.1523/JNEUROSCI.3038-08.2008⟩

Article dans une revue hal-02862825v1

Application of PLS-DA in multivariate image analysis

Sylvie Chevallier , Dominique D. Bertrand , Achim Kohler , Philippe Courcoux

Journal of Chemometrics, 2006, 20 (5), pp.221-229. ⟨10.1002/cem.994⟩

Article dans une revue istex hal-02666774v1

Structural and chemical modifications of short dough during baking

S. Chevallier , Guy Della Valle , Paul Colonna , Bertrand Broyart , Gilles Trystam

Journal of Cereal Science, 2002, 35 (1), pp.1-10

Article dans une revue hal-02676035v1
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Physicochemical Behaviors of Sugars, Lipids, and Gluten in Short Dough and Biscuit

S. Chevallier , Paul Colonna , G. Della Valle , Alain Buleon

Journal of Agricultural and Food Chemistry, 2000, 48 (4), pp.1322-1326. ⟨10.1021/jf990435+⟩

Article dans une revue hal-04843273v1

Contribution of major ingredients during baking of biscuit dough systems

S. Chevallier , Paul Colonna , Guy Della Valle , Denis Lourdin

Journal of Cereal Science, 2000, 31 (3), pp.241-252

Article dans une revue hal-02698469v1

Physicochemical behaviors of sugars, lipids, and gluten in short dough and biscuit

S. Chevallier , Paul Colonna , Alain Buleon , Guy Della Valle

Journal of Agricultural and Food Chemistry, 2000, 48 (4), pp.1322-1326

Article dans une revue hal-02696888v1

Thermal analysis of protein-starch interactions at low moisture contents

S. Chevallier , Paul Colonna

Sciences des aliments = Food science : an international journal of food science and technology, 1999, 19 (2), pp.167-182

Article dans une revue hal-02696313v1
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Impact Of An External Static Electric Field During The Foaming Process: Equipment Design And First Results

Michel Havet , Adrien Garcia , Sylvie Swyngedau Chevallier , Tzvetelin Dessev , Alain Le-Bail

International Symposium on Electrohydrodynamics 2025 (ISEHD ), Universidad de Sevilla, Jun 2025, Séville, Spain

Communication dans un congrès hal-05411667v1

La cuisson du pain aux rayons X : étude dynamique de la formation de la croûte et de la mie

Sylvie Swyngedau Chevallier , Vanessa Jury , Olivier Rouaud

16ème Colloque RX et matière, Nov 2025, Orléans (45), France

Communication dans un congrès hal-05393458v1

Frying of snacks followed by X-ray micro-tomography: insight of the formation of the 3D starchy matrix

Sylvie Chevallier , Agathe Chouët , Catherine Loisel

XX CIGR World Congress: Sustainable Agricultural Production - Water, land, Energy and Food, Dec 2022, Kyoto (Japan), Japan

Communication dans un congrès hal-05393293v1

Label free imaging with harmonic generation microscopy and endogeneous fluorescence investigations for food, ecotoxicology and health issues

Laurence Dubreil , Sylvie Chevallier , Jérôme Cachot , Marie-Anne Colle , Karl Rouger

European Microscopy Congres (EMC), Nov 2020, Online, France

Communication dans un congrès hal-03370287v1

FREEZEWAVE or microwave assisted freezing; the NITOM and the NIMIW effects may explain the reduction of the size of ice crystals

Alain Lebail , Piyush Kumar Jha , Mathieu E Sadot , S. Chevallier , Sébastien Curet et al.

53rd Annual Microwave Power Symposium (IMPI 53), Jun 2019, Las Vegas, United States

Communication dans un congrès hal-02344267v1

Evaluation d'un procédé de congélation assistée par micro-ondes

Mathieu E Sadot , Sébastien Curet , S. Chevallier , Olivier Rouaud , Michel Havet

17ème Congrès de la Société Française de Génie des Procédés, Oct 2019, Nantes, France

Communication dans un congrès hal-02344258v1

Influence of 2.45 GHz microwave radiation supplied with or without intermittency on the size of ice crystals during an innovative freezing process

Mathieu E Sadot , Olivier Rouaud , S. Chevallier , Sébastien Curet , Alain E Le-Bail et al.

25th IIR International congress of refrigeration, Aug 2019, Montréal, Canada

Communication dans un congrès hal-02344133v1

Procédés de cristallisation innovants assistés par des champs magnétique, électrique et électromagnétiques externes ; application à la congélation d'aliments et autres champs d'application

Alain Lebail , Piyush Kumar Jha , Mathieu E Sadot , Vanessa Jury , Sébastien Curet et al.

17ème Congrès de la Société Française de Génie des Procédés, Oct 2019, Nantes, France

Communication dans un congrès hal-02344259v1

Development of a marking methodology for X-Ray µCT to describe the microstructure of cereal products.

S. Chevallier , Vanessa Jury

13th International Congress on Engineering and Food (ICEF13), Sep 2019, Melbourne, Australia

Communication dans un congrès hal-02382919v1

Micro-CT to evaluate microwave assisted freezing of potato cylinders

Piyush Kumar Jha , S. Chevallier , Vanessa Jury , Epameinondas Xanthakis , Alain E Le-Bail

Bruker micro-CT User Meeting 2019, Jun 2019, Mechelen, Belgium

Communication dans un congrès hal-02470751v1

Electromagnetic waves assisted crystallization

Piyush Kumar Jha , S. Chevallier , Michel Havet , Alain Lebail

1st Asian Conference on Cold Chain (ACCC), Sep 2019, Wuhan, China

Communication dans un congrès hal-02344264v1

Reducing the staling of bakery products: effect of storage temperature and formulation on the shelf life of pound cakes

Nesrin Hesso , Catherine Loisel , Sylvie Chevallier , Alain Le-Bail , Patricia Le Bail

International Conference on Recent Advances in Food Processing Technology (iCRAFPT), Aug 2018, Thanjavur, India

Communication dans un congrès hal-02561782v1

Freezewave H2020 project-microwave assisted freezing of potato

Piyush Kumar Jha , Vanessa Jury , S. Chevallier , Epameinondas Xanthakis , Alain Le Bail

5th IIR International Conference on Sustainability and the Cold Chain, Apr 2018, Pékin, China

Communication dans un congrès hal-01928572v1

Benchtop and synchrotron X-ray micro-tomography to determine the cellular structure of cereal food foams

S. Chevallier , Anne-Laure Réguerre , Alain Le Bail , Guy Della Valle

Bruker micro-CT User Meeting 2018, Apr 2018, Gand, Belgium

Communication dans un congrès hal-01968485v1

Freezewave H2020 project-microwaveassisted freezing of potato

Piyush Kumar Jha , Vanessa Jury , Sylvie Chevallier , Epameinondas Xanthakis

5th IIR Conference on Sustainability and the Cold Chain, ICCC 2018, Apr 2018, Rome, Italy. pp.190-195, ⟨10.18462/iir.iccc.2018.0026⟩

Communication dans un congrès hal-04660765v1

Innovative Freezing Processes assisted by external electro – magnetic fields and assessment of freeze damage in frozen foods; an overview

Alain E Le-Bail , Piyush Kumar Jha , Mathieu Sadot , Vanessa Jury , Sébastien Curet et al.

10th International Conference on Water in Food, Sep 2018, Praha, Czech Republic

Communication dans un congrès hal-01833287v1

Effect of innovative low energy microwave assisted freezing (MAF) on the microstructure, texture, drip loss and colour of apple and potato (FREEZEWAVE Project)

Piyush Kumar Jha , Vanessa Jury , S. Chevallier , Alain Le Bail

IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course, Sep 2018, Sorrente-Salerne, Italy

Communication dans un congrès hal-01968790v1

Recent Advances Of Microwave Assisted Freezing (Maf) In Food Processing Under Freezewave H2020 Project

Piyush Kumar Jha , Vanessa Jury , S. Chevallier , Alain Le Bail

32nd EFFoST International Conference, Nov 2018, Nantes, France

Communication dans un congrès hal-01969015v1

Microwave Assisted Crystallization; Recent Advanced Applied to Freezing of Foods (FREEZEWAVE Project)

Alain Le Bail , Piyush Kumar Jha , Mathieu Sadot , Olivier Rouaud , Vanessa Jury et al.

IMPI’s 52th Annual Microwave Power Symposium (IMPI52), Jun 2018, Long Beach, United States

Communication dans un congrès hal-01961704v1

Influence of microwaves on the size of ice crystals during innovative food freezing

Mathieu Sadot , Olivier Rouaud , S. Chevallier , Sébastien Curet , Alain Le Bail et al.

the 32th EFFoST International Conference, Nov 2018, Nantes, France

Communication dans un congrès hal-01964325v1

Microwave assisted freezing of fruits and vegetables; some results from FREEZEWAVE H2020 project

Piyush Kumar Jha , Vanessa Jury , S. Chevallier , Epameinondas Xanthakis , Alain Le Bail

5th IIR Conference on Sustainability and the Cold Chain (ICCC 2018), Apr 2018, Pékin, China

Communication dans un congrès hal-01968498v1

Modelling of dough aeration during bread dough mixing; impact of process parameters on dough aeration and bread structure

Alain Le Bail , Piyush Kumar Jha , Mathieu E Sadot , Joran Fontaine , Eloïse Ribette Lancelot et al.

Biopolymers 2017, Nov 2017, Nantes, France

Communication dans un congrès hal-01969589v1

X-ray micro-tomography and enhancement methods to study food structure

Sylvie Chevallier , Piyush Kumar Jha , Alain Le Bail , Olivier Rouaud , Vanessa Jury

10th World Congress on Chemical Engineering (WCCE), Oct 2017, Barcelone, Spain

Communication dans un congrès hal-01928437v1

Glass transition in biopolymers in link with the baking process; application to bread crust

Alain Le Bail , S. Chevallier , Vanessa Jury , C. Loisel , Jean-Yves Monteau et al.

Biopolymers 2017, Nov 2017, Nantes, France

Communication dans un congrès hal-01969577v1

Random forests for the prediction of water content by near-infrared hyperspectral imaging spectroscopy in biscuits

Philippe Courcoux , Eloïse Ribette Lancelot , S. Chevallier , Alain Le Bail , Benoît B. Jaillais

Colloquium Chemiometricum Mediterraneum, Jun 2017, Arles, France

Communication dans un congrès hal-01969786v1

Monitoring the capillary jet breakage by vibration using a fast video camera

Sylvie Chevallier , Marcella C. Mazzocato , Carmen S. Fávaro-Trindade , Denis S Poncelet

25th International Conference on Bioencapsulation, Jul 2017, La Chapelle-sur-Erdre, France

Communication dans un congrès hal-01928415v1
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3D imaging analysis method to measure ice crystal size

Mathieu Sadot , Sylvie Chevallier , Sébastien Curet , Olivier Rouaud , Alain E Le-Bail et al.

31st EFFoST International Conference, Nov 2017, Sitges, Spain

Communication dans un congrès hal-01833524v1

X-ray microtomography to study the baking of bread. A dynamic approach to follow crust and crumb formation

Sylvie Chevallier , Olivier Rouaud , Vanessa Jury

Bruker Micro-CT User Meeting 2016, May 2016, Mondorf-les-Bains, Luxembourg

Communication dans un congrès hal-01928544v1

Multiscale study of the structuring of foods

Sylvie Chevallier , Vanessa Jury , Olivier Rouaud , Nesrin Hesso , Catherine Loisel et al.

30th EFFoST Conference, Nov 2016, Vienne, Austria

Communication dans un congrès hal-01928331v1

Potential Of Near-Infrared Hyperspectral Imaging Spectroscopy To Quantify Water Content In Biscuits.

Eloïse Lancelot , Philippe Courcoux , Sylvie Chevallier , Alain Le-Bail , Benoit Jaillais

8th Workshop on Hyperspectral Image and Signal Processing - Evolution in, Aug 2016, Los Angeles, United States. pp.3

Communication dans un congrès hal-02743345v1

Water in the case of baking/staling. Impact on quality parameters of selected products

Alain E Le-Bail , Nesrin Hesso , Emna Besbes , Guénaelle Leray , S. Chevallier et al.

Euro Food Water, May 2016, Louvain, Belgium

Communication dans un congrès hal-01669309v1

Potential of near-infrared hyperspectral imaging spectroscopy to quantify water content in biscuits

Eloïse Lancelot , Philippe Courcoux , Sylvie Chevallier , Alain E Le-Bail , Benoit Jaillais

2016 8th Workshop on Hyperspectral Image and Signal Processing: Evolution in Remote Sensing (WHISPERS), Aug 2016, Los Angeles, France. ⟨10.1109/WHISPERS.2016.8071744⟩

Communication dans un congrès hal-01928065v1

Impact of steaming conditions on the structure and on the properties of bread crust; in the case of a crispy roll

Alain Le Bail , R. del Carmen Altamirano Fortoul , T. Dessev , C. Rosell , D. Leray et al.

11th International congress on Engineering and Food, May 2011, Athens, Greece. pp.6

Communication dans un congrès hal-02596902v1

Image texture analysis of apples broken down in a mastication simulator prototype

Ludivine Billy , Gaëlle Arvisenet , Pauline Poinot , S. Chevallier , Guy Royer et al.

13th World Congress of Food Science & Technology, Sep 2006, Nantes, France

Communication dans un congrès hal-02274405v1

Structural modifications of biscuit doughs during baking - Role of ingredients

S. Chevallier , Paul Colonna , Guy Della Valle , Denis Lourdin

Colloque, Sep 1998, Montpellier, France

Communication dans un congrès hal-02767190v1
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Study of (SSD) biscuit baking by dynamic thermal analyses (DMTA, DSC, TGA)

S. Chevallier , Guy Della Valle , Denis Lourdin , Paul Colonna

5. European Rheology Conference, Sep 1998, Portoroz, Slovenia

Communication dans un congrès hal-02771155v1

Micro-CT imaging of frozen food : crystal sizes evaluation

Sylvie Swyngedau Chevallier , Mathieu Sadot , Sébastien Curet , Olivier Rouaud , Michel Havet

17th annual Tomography for Scientific Advancement (ToScA) symposium, Sep 2025, Grenoble (ESRF), France

Poster de conférence hal-05393437v1

Better understanding of the appearance of the hard to cook (HTC) phenomenon on red beans through innovative analytical techniques

Nicolas Lehebel , Sylvie Swyngedau Chevallier , Benoît Jaillais , Émilie Korbel , Jean-Yves Monteau et al.

ICEF14, Jun 2023, Nantes, France.

Poster de conférence hal-04150095v1

Influence of static electric field on the surface tension of aqueous solution

Sylvie Chevallier , Adrien Garcia , T. Dessev , Luc Guihard , Michel Havet et al.

36th EFFoST Shaping the Production of Sustainable, Healthy Foods for the Future, Nov 2022, Dublin (Ireland), Ireland

Poster de conférence hal-05393330v1

Decrypting phenomena and transfers involved in the transformation of kidney beans to drive their processing

Sylvie Chevallier , Émilie Korbel , Alejandro Villamarin-Spataro , Kevin Crouvisier Urion , Delphine Quéveau et al.

36th EFFoST Shaping the Production of Sustainable, Healthy Foods for the Future, Nov 2022, Dublin (Ireland), Ireland

Poster de conférence hal-05393357v1

BRICE project: solutions to monitor and to mitigate checking and breakage of dry cereal products

Patricia Le Bail , Marion Bedas , Alain Le-Bail , Chloé Bailhache , Lucie Ribourg et al.

AACC International Annual Meeting, Oct 2019, Denver, United States

Poster de conférence hal-02561766v1

Combination of imaging systems to understand checking and breakage of dry cereal products

Zongyue Wang , Benoît Jaillais , Philippe Courcoux , Anthony Ogé , Vincent Baltazart et al.

32nd EFFoST International Conference, Nov 2018, Nantes, France

Poster de conférence hal-01928510v1

BRICE project: solutions to monitor and to mitigate checking and breakage of dry cereal products

Alain Le Bail , Patricia Le Bail , Chloé Bailhache , Marion Bedas , S. Chevallier et al.

32nd EFFoST International Conference, Nov 2018, Nantes, France

Poster de conférence hal-01968767v1

BRICE project : checking and breakage of dry cereal products

Patricia Le Bail , Luc Guihard , Marion Bedas , Alain Le-Bail , Chloé Bailhache et al.

Biopolymers, Nov 2017, Nantes, France

Poster de conférence hal-02561737v1

Micro-CT imaging and analysis for evaluating the quality of frozen food

Mathieu E Sadot , Sylvie Chevallier , Sébastien Curet-Ploquin , Olivier Rouaud , Michel Havet

Bruker micro-CT User Meeting 2017, Jun 2017, Bruxelle, Belgium

Poster de conférence hal-01928453v1

Baking powders effect on expansion/collapse during baking impacting the quality of pound cakes

Nesrin Hesso , Catherine Loisel , Patricia Le Bail , Sylvie Chevallier , Alain Le-Bail

30th EFFoST International Conference 2016/11/28-30 Vienna, Austria, Nov 2016, Vienne, Austria

Poster de conférence hal-02561113v1

Bread collapse. Causes of the technological defect and impact of depanning time on bread quality

Asma Rzigue , Jean-Yves Monteau , Vanessa Jury , S. Chevallier , Anne-Laure Réguerre et al.

ICC/AISTEC Conference, Jul 2015, Milan, Italy

Poster de conférence hal-02364217v1

Bread - pan interface; impact of crust structure on bread demolding

Vanessa Jury , Asma Rzigue , Jean-Yves Monteau , Alain Le Bail , Anne-Laure Réguerre et al.

ICEF12, Jun 2015, Québec, Canada

Poster de conférence hal-02538826v1

X-ray micro-tomography to study the formation of the crust during baking

S. Chevallier , Olivier Rouaud , Vanessa Jury

the 12th International Congress on Engineering and Food, (ICEF12), Jun 2015, Québec-City, Canada

Poster de conférence hal-02357479v1
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Agglomeration process engineering approach to evaluate the ability of different technologies to agglomerate food powder.

Ines Hafsa , Sandra Mandato , Charleyne Lafond , Serge Mejean , Anne Dolivet et al.

5. International Symposium on Spray Dried Dairy Products, Jun 2012, Saint-Malo, France. 2012

Poster de conférence hal-01209387v1