Edible Moisture Barriers: How to Assess of their Potential and Limits in Food Products Shelf-Life Extension? by Bourlieu, C, Guillard, V, Valles-Pamies, B, Guilbert, S, Gontard, N

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Viscosity and flavour perception: Why is starch different from hydrocolloids? by Ferry, A.-L., Hort, J., Mitchell, J.R., Cook, D.J., Lagarrigue, S., Valles Pamies, B.

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Understanding the texture of low moisture cereal products: mechanical and sensory measurements of crispness by Pamies, B Valles, Roudaut, G, Dacremont, C, Meste, M Le, Mitchell, J R

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Adsorption of octanoic acid at the water/oil interface by Bahtz, J., Knorr, D., Tedeschi, C., Leser, M.E., Valles-Pamies, B., Miller, R.

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In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods by Ferry, Anne-Laure S, Mitchell, John R, Hort, Joanne, Hill, Sandra E, Taylor, Andrew J, Lagarrigue, Sophie, Vallès-Pàmies, Baltasar

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Modelling and control of moisture transfers in high, intermediate and low a(w) composite food by Bourlieu, Claire, Guillard, Valérie, Powell, H., Valles-Pamies, B., Guilbert, Stephane, Gontard, Nathalie N.

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Crispness: a critical review on sensory and material science approaches by Roudaut, G, Dacremont, C, Vallès Pàmies, B, Colas, B, Le Meste, M

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Modelling and control of moisture transfers in high, intermediate and low aw composite food by Bourlieu, C, Guillard, V, Powell, H, Valles-Pamies, B, Guilbert, S, Gontard, N

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Effect of the Extent of Conversion and Retrogradation on the Digestibility of Potato Starch by Farhat, Imad A., Protzmann, Juliane, Becker, Antje, Vallès-Pàmies, Baltasar, Neale, Roger, Hill, Sandra E.

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Understanding the texture of low moisture cereal products: mechanical and sensory measurement of crispness by Pamies, B Valles, Roudaut, G, Dacremont, C, Meste, M Le, Mitchell, J R

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The effects of low molecular weight additives on the viscosities of cassava starch by Vallès-Pàmies, Baltasar, Barclay, Fiona, Hill, Sandra E., Mitchell, John R., Paterson, L.A., Blanshard, J.M.V.

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Modelling and control of moisture transfers in high, intermediate and low a w composite food by Bourlieu, C., Guillard, V., Powell, H., Vallès-Pàmies, B., Guilbert, S., Gontard, N.

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