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Christophe Doursat

Effects of crust constraints on bread expansion and CO2 release
2006 · Lu Zhang, T. Lucas, et al. · Journal of Food Engineering · 68
Modeling bread baking with focus on overall deformation and local porosity evolution
2016 · Vincent Nicolas, Fernanda Vanin, et al. · AIChE Journal · 45
Modeling of bread baking with a new, multi-scale formulation of evaporation–condensation–diffusion and evidence of compression in the outskirts of the crumb
2014 · T. Lucas, C. Doursat, et al. · Journal of Food Engineering · 37
Estimation of individual starch granule swelling under hydro-thermal treatment
2019 · François Deslandes, Artemio Plana-Fattori, et al. · Food Structure · 24
Water loss and crust formation during bread baking, Part I: Interpretation aided by mathematical models with highlights on the role of local porosity
2017 · L. Zhang, C. Doursat, et al. · Drying Technology · 21
Droplet evaporation on a solid surface exposed to forced convection: Experiments, simulation and dimensional analysis
2017 · Christophe Doursat, Logan Lecoq, et al. · International Journal of Heat and Mass Transfer · 20
Water loss and crust formation during bread baking, Part II: Technological insights from a sensitivity analysis of a numerical model of baking
2017 · F. M. Vanin, D. Grenier, et al. · Drying Technology · 10
Modelling and numerical simulation of ice slurry storage tank
2007 · Denis Flick, Christophe Doursat, et al. · Computer-aided chemical engineering/Computer aided chemical engineering · 9
A deterministic approach for predicting the transformation of starch suspensions in tubular heat exchangers
2015 · A. Plana-Fattori, D. Flick, et al. · Journal of Food Engineering · 8
Modelling of baking processes
2015 · D. Flick, C. Doursat, et al. · Elsevier eBooks · 8
An implicit approach to model plant infestation by insect pests
2007 · Christelle Lopes, Thierry Spataro, et al. · Journal of Theoretical Biology · 8
Identification of broad-spectrum viscoelastic parameters: Influence of experimental bias on their accuracy and application to semihard-type cheese
2015 · Yannick Laridon, Christophe Doursat, et al. · Journal of Rheology · 7
Role of the Crust Formation on Local Expansion During Bread Baking
2008 · M. Wagner, L. Zhang, et al. · Elsevier eBooks · 7
Modélisation des écoulements et des transferts lors du refroidissement de fruits et légumes conditionnés en palettes
1999 · Flick, D., Alvarez, G., et al. · HAL · 5
A numerical model for studying the thermal denaturation-aggregation of whey proteins under continuous thermal processing
2020 · Artemio Plana-Fattori, Christophe Doursat, et al. · International Journal of Food Studies · 4
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An Eulerian–Lagrangian approach for coupling fluid flow, heat transfer and liquid food product transformation
2013 · A. Plana-Fattori, E. Chantoiseau, et al. · Computers & Chemical Engineering · 4
Modelling of the growth of a single bubble in semi-hard cheese, with experimental verification and sensitivity analysis
2016 · Yannick Laridon, David Grenier, et al. · Applied Mathematical Modelling · 3
Two-Way Coupling of Fluid-flow, Heat-Transfer and Product Transformation during Heat Treatment of Starch Suspension Inside Tubular Exchanger
2013 · A. Plana Fattori, E. Chantoiseau, et al. · Engineering Applications of Computational Fluid Mechanics · 2
Modelling Fluid Flow, Heat Transfer and Water Condensation in a Pressure Cooker
2008 · Denis Flick, Richard Rocca, et al. · International Symposium on Advances in Computational Heat Transfer (CHT) · 2
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2018 · Christophe Doursat, Joël Priolon · 1
Multiphysics During Bread Making: Numerical Modelling and Technological Teachings From Simulations
2008 · D. Grenier, F. Vanin, et al. · Acta Horticulturae · 1
CO 2 Release During Baking as a Response Parameter for Monitoring the Bubble Opening
2008 · L. Zhang, T. Lucas, et al. · Elsevier eBooks · 1
Modelling freezing of food products at ice crystal scales.
2021 · MULOT V., DOURSAT C., et al. · Institut International du Froid
Estimation of Intrinsic Viscosity of Apple Cells by Numerical Simulation
2018 · Plana-Fattori, Artemio, Doursat, Christophe, et al. · HAL
Modelling the drying of a droplet of sucrose solution on a solid surface
2017 · Doursat, Christophe, C., Lecoq, Logan, et al. · HAL
Works count: 54
Citation count: 295
H-index: 8
I10-index: 7
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