| 1 |
Droplet evaporation on a solid surface exposed to forced convection: Experiments, simulation and dimensional analysis
Doursat C, Lecoq L, Laguerre O, Flick D
International Journal of Heat and Mass Transfer, 113, 1234, 2017 |
| 2 |
Modeling bread baking with focus on overall deformation and local porosity evolution
Nicolas V, Vanin F, Grenier D, Lucas T, Doursat C, Flick D
AIChE Journal, 62(11), 3847, 2016 |
| 3 |
A deterministic approach for predicting the transformation of starch suspensions in tubular heat exchangers
Plana-Fattori A, Flick D, Ducept F, Doursat C, Michon C, Mezdour S
Journal of Food Engineering, 171, 28, 2016 |
| 4 |
Modeling of bread baking with a new, multi-scale formulation of evaporation-condensation-diffusion and evidence of compression in the outskirts of the crumb
Lucas T, Doursat C, Grenier D, Wagner M, Trystram G, Flick D
Journal of Food Engineering, 149, 24, 2015 |
| 5 |
Identification of broad-spectrum viscoelastic parameters: Influence of experimental bias on their accuracy and application to semihard-type cheese
Laridon Y, Doursat C, Grenier D, Michon C, Flick D, Lucas T
Journal of Rheology, 59(4), 1019, 2015 |
| 6 |
An Eulerian-Lagrangian approach for coupling fluid flow, heat transfer and liquid food product transformation
Plana-Fattori A, Chantoiseau E, Doursat C, Flick D
Computers & Chemical Engineering, 52, 286, 2013 |
| 7 |
Coupling fluid flow, heat transfer and thermal denaturation-aggregation of beta-lactoglobulin using an Eulerian/Lagrangian approach
Chantoiseau E, Plana-Fattori A, Doursat C, Flick D
Journal of Food Engineering, 113(2), 234, 2012 |
| 8 |
Effects of crust constraints on bread expansion and CO2 release
Zhang L, Lucas T, Doursat C, Flick D, Wagner M
Journal of Food Engineering, 80(4), 1302, 2007 |
