Microstructure analysis of crust during deep-fat or hot-air frying to understand French fry texture

Experimental measurement of factors affecting dynamics of bubble growth from a submerged orifice: Applications to the frying process

(2019) Shreya N. Sahasrabudhe et al.   JOURNAL OF FOOD ENGINEERING

Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying

(2019) Têko Gouyo et al.   FOOD RESEARCH INTERNATIONAL

The size of eye-shaped bubbles in Danish pastry in relation to the size of fat fragments; A reverse engineering approach of the alveolar structure

(2018) Tiphaine Lucas et al.   JOURNAL OF FOOD ENGINEERING

Microstructural Characterization of Fried Potato Disks Using X-Ray Micro Computed Tomography

(2016) Tanjila Alam et al.   JOURNAL OF FOOD SCIENCE

Crust morphology and crispness development during deep-fat frying of potato

(2015) K.N. van Koerten et al.   FOOD RESEARCH INTERNATIONAL

A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying

(2015) Maria del Rocio Teruel et al.   JOURNAL OF FOOD SCIENCE

Microscopic oil uptake mechanisms in fried products*

(2014) Jean-Michaël Vauvre et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

(2014) Ines Hafsa et al.   POWDER TECHNOLOGY

Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomography

(2012) E. Besbes et al.   JOURNAL OF FOOD ENGINEERING

Effect of Potato Orientation on Evaporation Front Propagation and Crust Thickness Evolution during Deep-Fat Frying

(2012) John S. Lioumbas et al.   JOURNAL OF FOOD SCIENCE

Effect of the amount of steam during baking on bread crust features and water diffusion

(2011) R. Altamirano-Fortoul et al.   JOURNAL OF FOOD ENGINEERING

3-D IMAGING, ANALYSIS AND MODELLING OF POROUS CEREAL PRODUCTS USING X-RAY MICROTOMOGRAPHY

(2011) Gerard Van Dalen et al.   Image Analysis & Stereology

X-ray microtomography to study the microstructure of cream cheese-type products

(2010) J. Laverse et al.   JOURNAL OF DAIRY SCIENCE

Microstructural evaluation of deep-fat fried chicken nugget batter coating using confocal laser scanning microscopy

(2010) Akinbode A. Adedeji et al.   JOURNAL OF FOOD ENGINEERING

MICROSTRUCTURAL CHARACTERIZATION OF DEEP-FAT FRIED BREADED CHICKEN NUGGETS USING X-RAY MICRO-COMPUTED TOMOGRAPHY

(2010) AKINBODE A. ADEDEJI et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Capillary Pressure at a Saturation Front During Restricted Counter-Current Spontaneous Imbibition with Liquid Displacing Air

(2010) Y. Li et al.   TRANSPORT IN POROUS MEDIA

Bread crispness and morphology can be controlled by proving conditions

(2009) C. Primo-Martín et al.   FOOD RESEARCH INTERNATIONAL

POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS

(2009) AMAN MOHAMMAD ZIAIIFAR et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis

(2008) A. Salvador et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of far-infrared radiation assisted drying on microstructure of banana slices: An illustrative use of X-ray microtomography in microstructural evaluation of a food product

(2007) Angélique Léonard et al.   JOURNAL OF FOOD ENGINEERING