Dominique Della Valle

Laboratoire de Génie des Procédés – Environnement – Agro-alimentaire — France

Engineering · Physical Sciences

24h-index1.9kcitations112works0.02yr avg
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Research Topics

Fluid Dynamics and Mixing(31), Fluid Dynamics and Turbulent Flows(28), Heat Transfer and Optimization(15), Pickering emulsions and particle stabilization(14), Particle Dynamics in Fluid Flows(14)

Publications112 total

Towards High Throughput Structuring of Liquid Foams in Microchannels: Effect of Geometry, Flowrate and Formulation
Micromachines·2021Open Access
Heat Transfer in Circular Pipe Fitted with Perforated Trapezoidal Vortex Generators
Heat Transfer Engineering·2021· 13 cited
Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)
HAL (Le Centre pour la Communication Scientifique Directe)·2021
Experimental determination and modeling of flow curves of xanthan gum solutions over a large range of shear rates
Applied Rheology·2021· 17 citedOpen Access
A digital learning tool based on models and simulators for food engineering (MESTRAL)
Journal of Food Engineering·2020· 11 citedOpen Access
Evaluation of bread dough aeration during kneading by an air-jet impulse system
Journal of Food Engineering·2020· 12 citedOpen Access
Investigation of gas/shear-thinning liquids flow at high throughput in microchannels with the aim of producing biosourced foam
Chemical Engineering and Processing - Process Intensification·2019· 12 citedOpen Access
Deformation of gas-liquid interfaces in a non-Newtonian fluid at high throughputs inside a microfluidic device and effect of an expansion on bubble breakup mechanisms
Chemical Engineering Science·2019· 8 citedOpen Access
Outil numérique d’enseignement des procédés de transformation alimentaires via l’ingénierie des connaissances
HAL (Le Centre pour la Communication Scientifique Directe)·2019
Effet de la géométrie des microcanaux sur l'écoulement d'un système diphasique gaz liquide lors d'un procédé microfluidique de foisonnement à haute vitesse
SPIRE - Sciences Po Institutional REpository·2019
Food process models for training purpose through knowledge engineering methods
SPIRE - Sciences Po Institutional REpository·2019
Identification of bubble breakup mechanisms by high speed imaging in a microfluidics foaming process
HAL (Le Centre pour la Communication Scientifique Directe)·2019
Flow Typology of Gas-Liquid Dispersed inside Microchannels at high Throughputs
HAL (Le Centre pour la Communication Scientifique Directe)·2019Open Access
Mixing enhancement by temporal dependent flow in a curved pipe
HAL (Le Centre pour la Communication Scientifique Directe)·2019
Mixing performance in Split-And-Recombine Milli-Static Mixers—A numerical analysis
Process Safety and Environmental Protection·2018· 43 citedOpen Access
Bread dough preparation in a mixer; impact of mixing process on dough properties
HAL (Le Centre pour la Communication Scientifique Directe)·2018
Modelling rheological dough behaviour from an innovative air-puff system
HAL (Le Centre pour la Communication Scientifique Directe)·2018
Rheological properties of biosourced foams produced by microchannels at high throughput
HAL (Le Centre pour la Communication Scientifique Directe)·2018
Vorticity and convective heat transfer downstream of a vortex generator
International Journal of Thermal Sciences·2017· 40 citedOpen Access
Modelling of dough aeration during bread dough mixing; impact of process parameters on dough aeration and bread structure
HAL (Le Centre pour la Communication Scientifique Directe)·2017
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Frequent Co-authors

Hassan Peerhossaini(34), Thierry Lemenand(32), Charbel Habchi(23), Akram Ghanem(8), Alain Riaublanc(7), Agnès Montillet(6), C. Loisel(5), Martin Laporte(4), Hakim Mohand Kaci(3), Pascal Dupont(3), Catherine Loisel(3), Serge Russeil(2), Daniel Bougeard(2), J.‐L. Harion(2), Gholamreza Djelveh(2), Patrice Tochon(2), Evgeniya Belyaeva(2), Denis Poncelet(2), Jérôme Bellettre(2), Mahmoud Khaled(2)