Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran von Roye, Chiara, Henrion, Muriel, Chanvrier, Hélène, De Roeck, Karlien, De Bondt, Yamina, Liberloo, Inge, King, Roberto, Courtin, Christophe M

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Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study von Roye, Chiara, Henrion, Muriel, Chanvrier, Hélène, Loret, Chrystel, King, Roberto, Lamothe, Lisa, Courtin, Christophe M

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Effects of starch synthase IIa gene dosage on grain, protein and starch in endosperm of wheat von Konik-Rose, Christine, Thistleton, Jenny, Chanvrier, Helene, Tan, Ihwa, Halley, Peter, Gidley, Michael, Kosar-Hashemi, Behjat, Wang, Hong, Larroque, Oscar, Ikea, Joseph, McMaugh, Steve, Regina, Ahmed, Rahman, Sadequr, Morell, Matthew, Li, Zhongyi

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Swiss cohort on Traumatic Childbirth and Health (SwiTCH): protocol for a prospective, population-based cohort study on parents’ mental health from pregnancy to one year postpartum... von Chanvrier, Hélène, Rattaz, Valentine, Offredi, Valentin, Dupuis, Marc, Horsch, Antje

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Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability von Roye, Chiara, Van Wayenbergh, Eline, Henrion, Muriel, De Bondt, Yamina, Chanvrier, Hélène, King, Roberto, Lamothe, Lisa M., Courtin, Christophe M.

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Insights into the texture of extruded cereals: Structure and acoustic properties von Chanvrier, Hélène, Jakubczyk, Ewa, Gondek, Ewa, Gumy, Jean-Claude

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Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran von Roye, Chiara, Chanvrier, Hélène, Henrion, Muriel, De Roeck, Karlien, De Bondt, Yamina, Liberloo, Inge, King, Roberto, Courtin, Christophe M.

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Influence of Storage Conditions on the Structure, Thermal Behavior, and Formation of Enzyme-Resistant Starch in Extruded Starches von Chanvrier, Hélène, Uthayakumaran, Surjani, Appelqvist, Ingrid A. M, Gidley, Michael J, Gilbert, Elliot P, López-Rubio, Amparo

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Flow and foam properties of extruded maize flour and its biopolymer blends expanded by microwave von Chanvrier, Hélène, Chaunier, Laurent, Della Valle, Guy, Lourdin, Denis

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Processing high amylose wheat varieties with a capillary rheometer: Structure and thermomechanical properties of products von Chanvrier, Hélène, Appelqvist, Ingrid A.M., Li, Zhongyi, Morell, Matthew K., Lillford, Peter J.

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Starch-based extruded cereals enriched in fibers: A behavior of composite solid foams von Chanvrier, Hélène, Desbois, Fabrice, Perotti, Fabienne, Salzmann, Claire, Chassagne, Sophie, Gumy, Jean-Claude, Blank, Imre

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Effect of fibers and whole grain content on quality attributes of extruded cereals von Chassagne-Berces, Sophie, Leitner, Michael, Melado, Angela, Barreiro, Pilar, Correa, Eva Cristina, Blank, Imre, Gumy, Jean-Claude, Chanvrier, Hélène

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Extrusion, structure and mechanical properties of complex starchy foams von Robin, Frédéric, Engmann, Jan, Pineau, Nicolas, Chanvrier, Hélène, Bovet, Nicolas, Valle, Guy Della

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Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran von Roye, Chiara, Chanvrier, Helene, Henrion, Muriel, De Roeck, Karlien, De Bondt, Yamina, Liberloo, Inge, King, Roberto, Courtin, Christophe M

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Mechanical behaviour of corn flour and starch–zein based materials in the glassy state: A matrix–particle interpretation von Chanvrier, Hélène, Valle, Guy Della, Lourdin, Denis

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Processing of Novel Elevated Amylose Wheats: Functional Properties and Starch Digestibility of Extruded Products von Chanvrier, Hélène, Appelqvist, Ingrid A. M, Bird, Anthony R, Gilbert, Elliot, Htoon, Aung, Li, Zhongyi, Lillford, Peter J, Lopez-Rubio, Amparo, Morell, Matthew K, Topping, David L

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Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study von Roye, Chiara, Henrion, Muriel, Chanvrier, Helene, Loret, Chrystel, King, Roberto, Lamothe, Lisa, Courtin, Christophe M

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Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran von Roye, Chiara, Henrion, Muriel, Chanvrier, Helene, De Roeck, Karlien, De Bondt, Yamina, Liberloo, Inge, King, Roberto, Courtin, Christophe M

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Extrusion-cooking affects oat bran physicochemical and nutrition-related properties and increases its β-glucan extractability von Roye, Chiara, Van Wayenbergh, Eline, Henrion, Muriel, De Bondt, Yamina, Chanvrier, Hélène, King, Roberto, Lamothe, Lisa M, Courtin, Christophe M

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Structure and mechanical behaviour of corn flour and starch–zein based materials in the glassy state von Chanvrier, Hélène, Colonna, Paul, Della Valle, Guy, Lourdin, Denis

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