Articles dans des revues avec comité de lecture (42)
  1. 33. Heilporn, C., Haut, B., Debaste, F., van der Pol, F., Boey, C., & Nonclercq, A. (2010). Implementation of a rational drying process for fish conservation. Food Security, 2(1), 71-80.
  2. 34. Debaste, F., Léonard, A., Halloin, V., & Haut, B. (2010). Microtomographic investigation of a yeast grain porous structure. Journal of food engineering, 97(4), 526-532. doi:10.1016/j.jfoodeng.2009.11.012
  3. 35. Becu, M., Fonoll, J. R., Hospied, E., Haut, B., Debaste, F., & Liégeois, S. (2010). Study of the rheological behavior of chocolate and margarine. Biotechnologie, agronomie, société et environnement, 14(SPEC. ISSUE 2), 537-538.
  4. 36. Bettens, D., Kegelaers, Y., Haut, B., Halloin, V., & Debaste, F. (2009). Modeling temperature in chocolate mass to predict tempering quality. European journal of lipid science and technology, 111(3), 273-279. doi:10.1002/ejlt.200800290
  5. 37. Bettens, D., Kegelaers, Y., Halloin, V., Haut, B., & Debaste, F. (2009). Modelling temperature in chocolate mass to predict tempering quality. European journal of lipid science and technology, 111, 273-279. doi:10.1002/ejlt.200800290
  6. 38. Herman, C., Debaste, F., Halloin, V., Leyssens, T., Liné, A., & Haut, B. (2009). Computational and experimental methods for the on-line measurement of the apparent viscosity of a crystal suspension. W I T Transactions on Engineering Sciences, 63, 15-26. doi:10.2495/MPF090021
  7. 39. Debaste, F., Kegelaers, Y., Liégeois, S., Ben Amor, H., & Halloin, V. (2008). Contribution to the modelling of chocolate tempering process. Journal of food engineering, 88, 568-575. doi:10.1016/j.jfoodeng.2008.03.019
  8. 40. Debaste, F., Bossart, L., Halloin, V., & Haut, B. (2008). A new modeling approach for the prediction of yeast drying time in fluidized beds. Journal of food engineering, 84(2), 335-347. doi:10.1016/j.jfoodeng.2007.05.022
  9. 41. Debaste, F., Halloin, V., Bossart, L., & Haut, B. (2008). A new modeling approach for the prediction of yeast drying rates in fluidized beds. Journal of food engineering, 84(2), 335-347. doi:10.1016/j.jfoodeng.2007.05.022
  10. 42. Debaste, F., Ben Amor, H., Kegelaers, Y., Liégeois, S., & Halloin, V. (2008). Contribution to the modelling of chocolate tempering process. Journal of food engineering, 88(4), 568-575. doi:10.1016/j.jfoodeng.2008.03.019
    11.   Communications publiées lors de congrès ou colloques nationaux et internationaux (23)
  11. 1. Mpawenayo, R., Debaste, F., Douzane, M., & Gerard, P. (2016). Mécanismes et cinétique d’évaporation d’un limon compacté. Actes des Rencontres Universitaires du Génie Civil 2016 Rencontres Universitaires du Génie Civil 2016(2016: Liège)
  12. 2. Mpawenayo, R., Debaste, F., Douzane, M., & Gerard, P. (2016). On the mechanics and kinetics of evaporation of a compacted silt. Proceedings of E-UNSAT 2016 Conference E-UNSAT 2016(2016: Paris)
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