Queveau D - Search Results

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Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties.

Asamoah EA, Le-Bail A, Oge A, Queveau D, Rouaud O, Le-Bail P. Asamoah EA, et al. Among authors: queveau d. Foods. 2023 Feb 23;12(5):946. doi: 10.3390/foods12050946. Foods. 2023. PMID: 36900463 Free PMC article.

Melt processing of paramylon using a water:ionic liquid mixture as plasticizer.

Feuzing F, Mbakidi JP, Pontoire B, Quéveau D, Roelens G, Lourdin D, Bouquillon S, Leroy E. Feuzing F, et al. Among authors: queveau d. Carbohydr Polym. 2023 Apr 15;306:120607. doi: 10.1016/j.carbpol.2023.120607. Epub 2023 Jan 20. Carbohydr Polym. 2023. PMID: 36746572

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

Hesso N, Le-Bail A, Loisel C, Chevallier S, Pontoire B, Queveau D, Le-Bail P. Hesso N, et al. Among authors: queveau d. Carbohydr Polym. 2015 Nov 20;133:533-8. doi: 10.1016/j.carbpol.2015.07.056. Epub 2015 Jul 21. Carbohydr Polym. 2015. PMID: 26344311

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