Extrusion cooking of starchy products P Colonna, J Tayeb, G Della Valle Cahiers de l'ENSBANA (France), 1988 | 545 | 1988 |
Influence of amylose content on starch films and foams D Lourdin, G Della Valle, P Colonna Carbohydrate polymers 27 (4), 261-270, 1995 | 477 | 1995 |
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 | 262 | 1998 |
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 | 257 | 2000 |
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 | 218 | 1997 |
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 | 206 | 2006 |
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 | 193 | 1990 |
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 | 181 | 2005 |
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 | 179 | 1993 |
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 | 172 | 2000 |
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 | 170 | 1998 |
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 | 166 | 1996 |
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 | 157 | 2010 |
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 | 154 | 2002 |
The extrusion behaviour of potato starch G Della Valle, Y Boche, P Colonna, B Vergnes Carbohydrate polymers 28 (3), 255-264, 1995 | 153 | 1995 |
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 | 131 | 2014 |
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 | 129 | 2005 |
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 | 122 | 2007 |
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 | 120 | 1998 |
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 | 115 | 1987 |