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Herman, C., Spreutels, L., Turomzsa, N., Konagano, E. M., & Haut, B. (2018). Convective drying of fermented Amazonian cocoa beans (Theobroma cacao var. Forasteiro). Experiments and mathematical modeling. Food and Bioproducts Processing, 108, 81-94. Lien externe
Van Engeland, C., Spreutels, L., Legros, R., & Haut, B. (2022). Comprehensive analysis of intermittent drying. A theoretical approach. Food and Bioproducts Processing, 131, 86-101. Lien externe
Van Engeland, C., Aujard, M., Rabineau, J., Spreutels, L., Legros, R., & Haut, B. (2021). Evolution of the quality of bakers yeast pellets containing a carrier during their convective drying. Drying Technology, 40(11), 2396-2403. Lien externe
Van Engeland, C., Haut, B., Spreutels, L., & Sobac, B. (2020). Evaporation versus imbibition in a porous medium. Journal of Colloid and Interface Science, 576, 280-290. Lien externe
