A simple microfluidic device to generate an
aerated food gel with controlled
monodispersed gas microbubbles,
Pedro Bouchon (Chile)
Quantification of the structural changes in foams
stabilized by proteins via image analysis, Juan C
Germain and José M Aguilera (Chile)
Bread pore quantification by cryo-scanning electron
microscopy images, Ursula Gonzales Barron and
Francis Butler- Ireland
Image analysis of cell size distributions in bread
products to assess the effect of flour properties and
process conditions, David Cliffe (UK)
Fractal characterization of cell distribution in crumb
and rheological properties of dough as
influenced by enzyme activity, G Calderón-
Domínguez, J Chanona-
Pérez, R Farrera-Rebollo and GF Gutiérrez-
López (Mexico)
Image analysis for characterization of microwaved
bread cells, ME Sánchez-Pardo, A Ortíz-Moreno, R Mora-Escobedo, JJ Chanona-Pérez and GF Gutiérrez-
López (Mexico)
Measuring technique for the determination of
bubbles in baked goods, A Romano, N Romano, G
Mele, F Terribile, P Masi (Italy)
Three dimension visualization of internal structure
of white bread and correlation with permeability,
Kei Tao, Ken-ichi Kudoh, Toshiro Higuchi, Isao Suzuki (Japan)
Ultrasonic evaluation of the effects of bubble
growth on the mechanical properties of
chemically fermenting dough, GG Bellido*, MG
Scanlon, and JH Page (Canada)
On the mechanisms of bubble expansion during
bread baking: a simulation approach, M Wagner,
T Lucas, C Doursat, D Flick, G Trystram (France)
Thermomechanical behavior of a solid foam with
phase change; application to chilling and
freezing of a bread crumb, Alain Le-Bail and Pablo
Ribotta (France, Argentina)
Permeability of bubbles stabilized by proteins, Juan
C Germain, José M Aguilera, Hugo Gloria- Hernández and Guy Mayor (Chile, Switzerland)
Characterisation of extruded starch snackfood
porosity using x-ray microtomography, AG
Plews, MJ Kershaw, PD Lee (UK)
Modelling of starchy products volume expansion: a
review, Michèle Marcotte (Canada)
Kinetics of gelatinisation and crumpet structure
formation, DL Pyle (UK)
Degassing of dough pieces during sheeting, Susanna
SJ Leong and Grant M Campbell (UK)
Bran in bread: A review of the mechanisms by
which inclusion of bran affects loaf volume and
bread quality, Grant M Campbell (UK)
Yielding of weak particulate gels via fractures:
aging of food emulsions, R A Penfold, G C Barker,
D J Hibberd, B P Hills, A R Mackie, M M Robins and A D Watson (UK)
Study of the dynamics and size distributions of air
bubbles during mixing in a continuous food
mixer,Kiran V Vyakaranam and Jozef L Kokini
(USA)
Expansion of Dough under Sudden Pressure Release
Leaelaf Hailemariam, Martin Okos and Osvaldo
Campanella (USA)
Probing the permeability for gas of layers adsorbing
onto the gas/water interface, Theo B.J. Blijdenstein,
and Simeon S. Stoyanov (Netherlands)
Interfacial Shear Rheometry - What can we get out
of this powerful methodology? Theo B.J. Blijdenstein,
Matt Golding, Peter Versluis, Simeon S. Stoyanov and
Hyun-Jung Kim (Netherlands)
Effect of bran level and particle size on aeration of
bread dough during mixing, G.M. Campbell (UK)
Bubbles in bread: Is the answer in the genes?
Gulay Mann (Australia)
Bubbles rising in line: champagne, lager, cider
John Harper (New Zealand)
Volume expansion of cake during baking and
its influence on cake qualities, Michèle
Marcotte (Canada)
Rheological and polymer molecular structure-
function relationships in gluten in relation to
breadmaking quality, Bogdan Dobraszczyk
(UK)
Melt processing, foaming and rheological characterisation of potato starch using a
Multipass Rheometer, Nitin Nowjee (UK)
Effect of the rheology of the continuous phase
on foaming process: viscosity-temperature
impact, Samir Mezdour (France)
Crumpet structures, Leo Pyle (UK)
Rheological and Storage Study of Hydrophillic
Gums on the Quality of Frozen Dough Pizza,
Ali Asghar (Pakistan)
Quantification of the expansion properties and
structure within extruded maize snack foods
using digital imaging, Stephen Pike (UK)
Investigating the bubble size distribution in
dough using ultrasound, Valentin Leroy (Canada)
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