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Matériaux, Création & Comportement (MC2)
Publications

Publications

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Publications 2022 (au 1er novembre)

Bahar A, Belhabib S, Guessasma S, Benmahiddine F, Hamami AE, Belarbi R (2022) Mechanical and Thermal Properties of 3D Printed Polycarbonate. Energies 15 https://doi.org/10.3390/en15103686

Belarbi YE, Benmahiddine F, Hamami AE, Guessasma S, Belhabib S (2022) Hygrothermal and Microstructural Investigation of PLA and PLA-Flax Printed Structures. Fibers 10 https://doi.org/10.3390/fib10030024

de Kergariou C, Kim BC, Perriman A, Le Duigou A, Guessasma S, Scarpa F (2022) Design of 3D and 4D printed continuous fibre composites via an evolutionary algorithm and voxel-based Finite Elements: Application to natural fibre hygromorphs. Additive Manufacturing 59 https://doi.org/10.1016/j.addma.2022.103144

Della Valle G, Dufour M, Hugon F, Chiron H, Saulnier L, Kansou K (2022) Rheology of wheat flour dough at mixing. Current Opinion in Food Science 47 https://doi.org/10.1016/j.cofs.2022.100873

Germaini MM, Belhabib S, Guessasma S, Deterre R, Corre P, Weiss P (2022) Additive manufacturing of biomaterials for bone tissue engineering - A critical review of the state of the art and new concepts. Progress in Materials Science 130 https://doi.org/10.1016/j.pmatsci.2022.100963

Gibouin F, Della Valle G, Van der Sman R (2022) Variations of the viscous properties of a sponge cake artificial bolus with some physiological parameters. Food & Function 13: 3198-3205 https://doi.org/10.1039/d1fo04213k

Guessasma S, Abouzaid K, Belhabib S, Bassir D, Nouri H (2022) Interfacial Behaviour in Polymer Composites Processed Using Droplet-Based Additive Manufacturing. Polymers 14 https://doi.org/10.3390/polym14051013

Guessasma S, Belhabib S (2022) Infill Strategy in 3D Printed PLA Carbon Composites: Effect on Tensile Performance. Polymers 14 https://doi.org/10.3390/polym14194221

Guessasma S, Belhabib S, Benmahiddine F, Hamami AE, Durand S (2022) Synthesis of a Starchy Photosensitive Material for Additive Manufacturing of Composites Using Digital Light Processing. Molecules 27 https://doi.org/10.3390/molecules27175375

Hedjazi L, Guessasma S, Belhabib S, Stephant N (2022) On the Mechanical Performance of Polylactic Material Reinforced by Ceramic in Fused Filament Fabrication. Polymers 14 https://doi.org/10.3390/polym14142924

Jebalia I, Della Valle G, Kristiawan M (2022) Extrusion of pea snack foods and control of biopolymer changes aided by rheology and simulation. Food and Bioproducts Processing 135: 190-204 https://doi.org/10.1016/j.fbp.2022.08.001

Kristiawan M, Della Valle G, Berzin F (2022) Extrusion Simulation for the Design of Cereal and Legume Foods. Foods 11 https://doi.org/10.3390/foods11121780

Richely E, Bourmaud A, Dhakal H, Zhang Z, Beaugrand J, Guessasma S (2022) Exploring the morphology of flax fibres by X-ray microtomography and the related mechanical response by numerical modelling. Composites Part a-Applied Science and Manufacturing 160 https://doi.org/10.1016/j.compositesa.2022.107052

Wang YZ, Kansou K, Pritchard J, Zwart AB, Saulnier L, Ral JP (2022) Beyond amylose content, selecting starch traits impacting in vitro ?-amylase degradability in a wheat MAGIC population. Carbohydrate Polymers 291 https://doi.org/10.1016/j.carbpol.2022.119652

Wang YZ, Ral JP, Saulnier L, Kansou K (2022) How Does Starch Structure Impact Amylolysis? Review of Current Strategies for Starch Digestibility Study. Foods 11 https://doi.org/10.3390/foods11091223

Publications 2021

Abouzaid K, Bassir D, Guessasma S, Yue H (2021) Modelling the process of fused deposition modelling and the effect of temperature on the mechanical, roughness, and porosity properties of resulting composite products. Mechanics of Composite Materials 56: 805-816 https://doi.org/10.1007/s11029-021-09925-6

Baccouch Z, Hamdi A, Nouri H, Guessasma S (2022) Creep behavior of flax fiber-reinforced polyamide 6 composites: experimental and numerical studies. Polymer Bulletin 79: 9941-9956 https://doi.org/10.1007/s00289-021-03976-4

Belarbi YE, Guessasma S, Belhabib S, Benmahiddine F, Hamami AE (2021) Effect of Printing Parameters on Mechanical Behaviour of PLA-Flax Printed Structures by Fused Deposition Modelling. Materials 14 https://doi.org/10.3390/ma14195883

Carvalho O, Charalambides MN, Djekic I, Athanassiou C, Bakalis S, Benedito J, Briffaz A, Castane C, Della Valle G, de Sousa IMN, Erdogdu F, Feyissa AH, Kavallieratos NG, Koulouris A, Pojic M, Raymundo A, Riudavets J, Sarghini F, Trematerra P, Tonda A (2021) Modelling Processes and Products in the Cereal Chain. Foods 10 https://doi.org/10.3390/foods10010082

Chaunier L, Reguerre AL, Leroy E (2021) Contour Fitting of Fused Filaments Cross-Section Images by Lemniscates of Booth: Application to Viscous Sintering Kinetics Modeling. Polymers 13 https://doi.org/10.3390/polym13223965

El Hassan M, Sobolik V, Chamkha A, Kristiawan M (2022) Kinematics of helical flow between concentric cylinders with axial through flow. International Journal of Heat and Mass Transfer 182 https://doi.org/10.1016/j.ijheatmasstransfer.2021.121938

Gibouin F, van der Sman R, Benedito J, Della Valle G (2022) Rheological properties of artificial boluses of cereal foods enriched with legume proteins. Food Hydrocolloids 122 https://doi.org/10.1016/j.foodhyd.2021.107096

Jimenez-Rosado M, Maigret JE, Lourdin D, Guerrero A, Romero A (2022) Injection molding versus extrusion in the manufacturing of soy protein-based bioplastics with zinc incorporated. Journal of Applied Polymer Science 139 https://doi.org/10.1002/app.51630

Jimenez-Rosado M, Maigret JE, Perez-Puyana V, Romero A, Lourdin D (2022) Revaluation of a Soy Protein By-product in Eco-friendly Bioplastics by Extrusion. Journal of Polymers and the Environment 30: 1587-1599 https://doi.org/10.1007/s10924-021-02303-2

Marc M, Risani R, Desnoes E, Falourd X, Pontoire B, Rodrigues R, Escorcio R, Batista AP, Valentin R, Gontard N, Pereira CS, Lopez C, Leroy E, Lourdin D, Marion D, Bakan B (2021) Bioinspired co-polyesters of hydroxy-fatty acids extracted from tomato peel agro-wastes and glycerol with tunable mechanical, thermal and barrier properties. Industrial Crops and Products 170 https://doi.org/10.1016/j.indcrop.2021.113718

Melelli A, Durand S, Arnould O, Richely E, Guessasma S, Jamme F, Beaugrand J, Bourmaud A (2021) Extensive investigation of the ultrastructure of kink-bands in flax fibres. Industrial Crops and Products 164 https://doi.org/10.1016/j.indcrop.2021.113368

Richely E, Bourmaud A, Placet V, Guessasma S, Beaugrand J (2022) A critical review of the ultrastructure, mechanics and modelling of flax fibres and their defects. Progress in Materials Science 124 https://doi.org/10.1016/j.pmatsci.2021.100851

Richely E, Durand S, Melelli A, Kao A, Magueresse A, Dhakal H, Gorshkova T, Callebert F, Bourmaud A, Beaugrand J, Guessasma S (2021) Novel Insight into the Intricate Shape of Flax Fibre Lumen. Fibers 9 https://doi.org/10.3390/fib9040024

Suciu I, Ndiaye A, Baudrit C, Fernandez C, Kondjoyan A, Mirade P, Sicard J, Tournayre P, Bohuon P, Buche P, Courtois F, Guillard V, Athes V, Flick D, Plana-Fattori A, Trelea C, Trystram G, Delaplace G, Curet S, Della Valle D, Pottier L, Chiron H, Guessasma S, Kansou K, Kristiawan M, Della Valle G (2021) A digital learning tool based on models and simulators for food engineering (MESTRAL). Journal of Food Engineering 293 https://doi.org/10.1016/j.jfoodeng.2020.110375

Sulaiman I, Kratky L, Allaf K, Sobolik V, Kristiawan M (2022) Expansion of Emmental cheese and tofu using instant controlled pressure drop (DIC) process. Food and Bioproducts Processing 131: 1-12 https://doi.org/10.1016/j.fbp.2021.10.007

Publications 2020

Assad Bustillos M, Jonchere C, Garnier C, Reguerre AL, Della Valle G (2020) Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins. Food Hydrocolloids 101 https://doi.org/10.1016/j.foodhyd.2019.105553

Assad-Bustillos M, Guessasma S, Reguerre AL, Della Valle G (2020) Impact of protein reinforcement on the deformation of soft cereal foods under chewing conditions studied by X-ray tomography and finite element modelling. Journal of Food Engineering 286 https://doi.org/10.1016/j.jfoodeng.2020.110108

Assad-Bustillos M, Palier J, Rabesona H, Choiset Y, Della Valle G, Feron G (2020) Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein-fortified sponge cake chewed by elderly. Journal of Texture Studies 51: 134-143 https://doi.org/10.1111/jtxs.12486

Assad-Bustillos M, Tournier C, Chiron H, Guessasma S, Septier C, Della Valle G, Feron G (2020) Impact of pulse proteins (pea and faba bean) enrichment in cereal products (brioche and sponge cake) designed for aging population on oral processing and in vitro protein digestibility. Cahiers De Nutrition Et De Dietetique 55: 317-324 https://doi.org/10.1016/j.cnd.2020.08.002

Assad-Bustillos M, Tournier C, Palier J, Septier C, Feron G, Della Valle G (2020) Oral processing and comfort perception of soft cereal foods fortified with pulse proteins in the elderly with different oral health status. Food & Function 11: 4535-4547 https://doi.org/10.1039/c9fo02993a

Biswas P, Guessasma S, Li J (2020) Numerical prediction of orthotropic elastic properties of 3D-printed materials using micro-CT and representative volume element. Acta Mechanica 231: 503-516 https://doi.org/10.1007/s00707-019-02544-2

Chaunier L, Viau L, Falourd X, Lourdin D, Leroy E (2020) A drug delivery system obtained by hot-melt processing of zein plasticized by a pharmaceutically active ionic liquid. Journal of Materials Chemistry B 8: 4672-4679 https://doi.org/10.1039/d0tb00326c

Decaen P, Rolland-Sabate A, Colomines G, Guilois S, Lourdin D, Della Valle G, Leroy E (2020) Influence of ionic plasticizers on the processing and viscosity of starch melts. Carbohydrate Polymers 230 https://doi.org/10.1016/j.carbpol.2019.115591

 Della Valle G, Chiron H, Le-Bail A, Saulnier L (2020) Food Structure Development in Cereal and Snack Products. In: Spyropoulos F, Lazidis A,  Norton IT (eds) Handbook of Food Structure Development, pp. 151-172.

Guessasma S, Belhabib S, Altin A (2020) On the Tensile Behaviour of Bio-Sourced 3D-Printed Structures from a Microstructural Perspective. Polymers 12 https://doi.org/10.3390/polym12051060

Guessasma S, Belhabib S, Bassir D, Nouri H, Gomes S (2020) On the Mechanical Behaviour of Biosourced Cellular Polymer Manufactured Using Fused Deposition Modelling. Polymers 12 https://doi.org/10.3390/polym12112651

Guessasma S, Belhabib S, Nouri H (2020) Thermal cycling, microstructure and tensile performance of PLA-PHA polymer printed using fused deposition modelling technique. Rapid Prototyping Journal 26: 122-133 https://doi.org/10.1108/rpj-06-2019-0151

Guessasma S, Belhabib S, Nouri H (2021) Effect of printing temperature on microstructure, thermal behavior and tensile properties of 3D printed nylon using fused deposition modeling. Journal of Applied Polymer Science 138 https://doi.org/10.1002/app.50162

Hamzaoui R, Guessasma S, Abahri K, Bouchenafa O (2020) Formulation of Modified Cement Mortars Using Optimal Combination of Fly Ashes, Shiv, and Hemp Fibers. Journal of Materials in Civil Engineering 32 https://doi.org/10.1061/(asce)mt.1943-5533.0002918

Jaafar Z, Quelennec B, Moreau C, Lourdin D, Maigret JE, Pontoire B, D'Orlandp A, Coradin T, Duchemin B, Fernandes FM, Cathala B (2020) Plant cell wall inspired xyloglucan/cellulose nanocrystals aerogels produced by freeze-casting. Carbohydrate Polymers 247 https://doi.org/10.1016/j.carbpol.2020.116642

Jimenez-Saelices C, Trongsatitkul T, Lourdin D, Capron I (2020) Chitin Pickering Emulsion for Oil Inclusion in Composite Films. Carbohydrate Polymers 242 https://doi.org/10.1016/j.carbpol.2020.116366

Kristiawan M, Della Valle G, Reguerre AL, Micard V, Salles C (2021) Artificial Oral Processing of Extruded Pea Flour Snacks. Food Engineering Reviews 13: 247-261 https://doi.org/10.1007/s12393-020-09220-5

2019 - 2018 -  2017 - 2016 - 2015 - 2014 - 2013 - 2012 - 2011 - 2010

 

Publications 2019

  • Assad-Bustillos, M.; Tournier, C.; Feron, G.; Guessasma, S.; Reguerre, A. L.; Della Valle, G. Fragmentation of Two Soft Cereal Products during Oral Processing in the Elderly: Impact of Product Properties and Oral Health Status. Food Hydrocolloids 2019, 91, 153–165. https://doi.org/10.1016/j.foodhyd.2019.01.009.
  • Assad-Bustillos, M.; Tournier, C.; Septier, C.; Della Valle, G.; Feron, G. Relationships of Oral Comfort Perception and Bolus Properties in the Elderly with Salivary Flow Rate and Oral Health Status for Two Soft Cereal Foods. Food Research International 2019, 118, 13–21. https://doi.org/10.1016/j.foodres.2017.11.057.
  • Assad-Bustillos, M.; Palier, J.; Rabesona,H.;  Choiset,Y.;  Della Valle, G.; Feron,G. The role of the bolus structure degree on  protein bioaccessibility during in vitro digestion of a pea protein fortified sponge-cake chewed by elderly. J. Texture Studies,In Press, 2019 https://doi.org/10.1111/jtxs.12486
  • Assad-Bustillos M., Jonchère, C., Garnier, C., Réguerre, A.L., Della Valle, G. Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins. Food Hydrocolloids 2019,,101, 105553,  https://doi.org/10.1016/j.foodhyd.2019.105553
  • Boonna, S.; Rolland-Sabate, A.; Lourdin, D.; Tongta, S. Macromolecular Characteristics and Fine Structure of Amylomaltase-Treated Cassava Starch. Carbohydrate Polymers 2019, 205, 143–150. https://doi.org/10.1016/j.carbpol.2018.10.042.
  • David, A.; Meimoun, J.; Delaunay, T.; Wiatz, V.; Saint-Loup, R.; Parcq, J.; Descamps, N.; Favrelle, A.; Bonnet, F.; Stoclet, G.; Lourdin, D.; Zinck, P.; Gaucher, V. Structural Characterization and Mechanical Properties of Dextrin-Graft-Poly(Butyl Acrylate-Co-Styrene) Copolymers. Express Polymer Letters 2019, 13 (3), 235–247. https://doi.org/10.3144/expresspolymlett.2019.20.
  • Decaen,P.;  Rolland-Sabaté, A.; Colomines, G.;Guilois, S.; Lourdin,D.; Della Valle,G.;Leroy,E. Influence of ionic liquid plasticizers on the processing and viscosity of starch melts. Carbohydrate Polymers, 2019. Volume 230, 115591. https://doi.org/10.1016/j.carbpol.2019.115591
  • Djekic, I.; Mujcinovic, A.; Nikolic, A.; Jambrak, A. R.; Papademas, P.; Feyissa, A. H.; Kansou, K.; Thomopoulos, R.; Briesen, H.; Kavallieratos, N. G.; Athanassiou, C.; Silva, C.L.M.; Sirbu, A.; Moisescu, A.M. ; Tomasevic, I. et al. Cross-European Initial Survey on the Use of Mathematical Models in Food Industry. Journal of Food Engineering 2019, 261, 109–116. https://doi.org/10.1016/j.jfoodeng.2019.06.007.
  • Favero, J.; Belhabib, S.; Guessasma, S.; Nouri, H. Optimal Assembling of 3D Printed Features by Modulation of Interfacial Behaviour. Rapid Prototyping Journal 2019, 25 (1), 13–21. https://doi.org/10.1108/RPJ-11-2016-0178.
  • Guessasma, S.; Beaugrand, J. Damage Kinetics at the Sub-Micrometric Scale in Bast Fibers Using Finite Element Simulation and High-Resolution X-Ray Micro-Tomography. Frontiers in Plant Science 2019, 10, 194. https://doi.org/10.3389/fpls.2019.00194.
  • Guessasma, S.; Belhabib, S.; Nouri, H. Microstructure, Thermal and Mechanical Behavior of 3D Printed Acrylonitrile Styrene Acrylate. Macromolecular Materials and Engineering 2019, 304 (7), 1800793. https://doi.org/10.1002/mame.201800793.
  • Guessasma, S.; Belhabib, S.; Nouri, H. Printability and Tensile Performance of 3D Printed Polyethylene Terephthalate Glycol Using Fused Deposition Modelling. Polymers 2019, 11 (7), 1220. https://doi.org/10.3390/polym11071220.
  • Hamdi, A.; Boulenouar, A.; Benseddiq, N.; Guessasma, S. Crack Propagation in Elastomers Subjected to Cyclic Loading. Proceedings of the Institution of Mechanical Engineers Part L-Journal of Materials-Design and Applications 2019, 233 (11), 2301–2310. https://doi.org/10.1177/1464420719846579.
  • Jebalia, I.; Maigret, J.-E.; Reguerre, A.-L.; Novales, B.; Guessasma, S.; Lourdin, D.; Della Valle, G.; Kristiawan, M. Morphology and Mechanical Behaviour of Pea-Based Starch-Protein Composites Obtained by Extrusion. Carbohydrate Polymers 2019, 223, UNSP 115086. https://doi.org/10.1016/j.carbpol.2019.115086.
  • Kristiawan, M.; Della Valle, G.; Kansou, K.; Ndiaye, A.; Vergnes, B. Validation and Use for Product Optimization of a Phenomenological Model of Starch Foods Expansion by Extrusion. Journal of Food Engineering 2019, 246, 160–178. https://doi.org/10.1016/j.jfoodeng.2018.11.006.
  • Kristiawan, M.; El Hassan, M.; El Faye, A.; Sobolik, V. Experimental Investigation of Taylor-Couette-Poiseuille Flow at Low Taylor and Reynolds Numbers. Plos One 2019, 14 (4), e0212728. https://doi.org/10.1371/journal.pone.0212728.
  • Liu, T.; Guessasma, S.; Zhu, J.; Zhang, W. Designing Cellular Structures for Additive Manufacturing Using Voronoi-Monte Carlo Approach. Polymers 2019, 11 (7), 1158. https://doi.org/10.3390/polym11071158.
  • Mahloul, M.; Mahamdia, A.; Kristiawan, M. Experimental Investigation of the Spherical Couette Flow Using Electrodiffusion Technique. European Physical Journal Plus 2019, 134 (8), 392. https://doi.org/10.1140/epjp/i2019-12764-1.
  • Nessi, V.; Falourd, X.; Maigret, J.-E.; Cahier, K.; D’Orlando, A.; Descamps, N.; Gaucher, V.; Chevigny, C.; Lourdin, D. Cellulose Nanocrystals-Starch Nanocomposites Produced by Extrusion: Structure and Behavior in Physiological Conditions. Carbohydrate Polymers 2019, 225, UNSP 115123. https://doi.org/10.1016/j.carbpol.2019.115123.
  • Trongsatitkul, T.; Jiménez-Saelices, C.; Pontoire, B.  ;Capron, C.; Lourdin, D. Internal stress effect induced by drying in starch-based composite films, European Polymer Journal 2019, 121,https://doi.org/10.1016/j.eurpolymj.2019.109261

Publications 2018

  • Abouzaid, K., Guessasma, S., Belhabib, S., Bassir, D., & Chouaf, A. (2018). Printability of co-polyester using fused deposition modelling and related mechanical performance. European Polymer Journal, 108, 262-273. https://doi.org/10.1016/j.eurpolymj.2018.08.034
  • Aceves Lara, C. A., Athès, V., Buche, P., Della Valle, G., Farines, V., Fonseca, F., Guillard, V., Kansou, K., Kristiawan, M., Monclus, V., Mouret, J.-R., Ndiaye, A., Neveu, P., Passot, S., Pénicaud, C., Sablayrolles, J.-M., Salmon, J.-M., Thomopoulos, R., & Trelea, I. C. (2018). The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production. Innovative Food Science & Emerging Technologies, 46, https://doi.org/54-64.10.1016/j.ifset.2017.10.006
  • Arufe, S., Della Valle, G., Chiron, H., Chenlo, F., Sineiro, J., & Moreira, R. (2018). Effect of brown seaweed powder on physical and textural properties of wheat bread. European Food Research and Technology, 244(1), 1-10.http://doi.org/10.1007/s00217-017-2929-8
  • Camarasa, C., Chiron, H., Daboussi, F., Della Valle, G., Dumas, C., Farines, V., Floury, J., Gagnaire, V., Gorret, N., Leonil, J., Mouret, J.-R., O'Donohue, M. J., Sablayrolles, J.-M., Salmon, J.-M., Saulnier, L., & Truan, G. (2018). INRA's research in industrial biotechnology: For food, chemicals, materials and fuels. Innovative Food Science & Emerging Technologies, 46, 140-152. http://doi.org/10.1016/j.ifset.2017.11.008
  • Chaunier, L., Guessasma, S., Belhabib, S., Della Valle, G., Lourdin, D., & Leroy, E. (2018). Material extrusion of plant biopolymers: Opportunities & challenges for 3D printing. Additive Manufacturing, 21, 220-233.https://doi.org/10.1016/j.addma.2018.03.016
  • Chevigny, C., Chaunier, L., Ferbus, R., Roblin, P., Rondeau-Mouro, C., & Lourdin, D. (2018). In-Situ Quantitative and Multiscale Structural Study of Starch-Based Biomaterials Immersed in Water. Biomacromolecules, 19(3), 838-848.10.1021/acs.biomac.7b01635
  • Clément, H., Prost, C., Chiron, H., Ducasse, M. B., Della Valle, G., Courcoux, P., & Onno, B. (2018). The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach. Food Research International, 106, 974-981. https://doi.org/10.1016/j.foodres.2018.01.053
  • De Vries, H., Mikolajczak, M., Salmon, J.-M., Abecassis, J., Chaunier, L., Guessasma, S., Lourdin, D., Belhabib, S., Leroy, E., & Trystram, G. (2018). Small-scale food process engineering — Challenges and perspectives. Innovative Food Science & Emerging Technologies, 46, 122-130. http://doi.org/10.1016/j.ifset.2017.09.009
  • Dhakal, H. N., Ismail, S. O., Zhang, Z., Barber, A., Welsh, E., Maigret, J.-E., & Beaugrand, J. (2018). Development of sustainable biodegradable lignocellulosic hemp fiber/polycaprolactone biocomposites for light weight applications. Composites Part A: Applied Science and Manufacturing, 113, 350-358. https://doi.org/10.1016/j.compositesa.2018.08.005
  • Faucard, P., Grimaud, F., Lourdin, D., Maigret, J.-E., Moulis, C., Remaud-Siméon, M., Putaux, J.-L., Potocki-Véronèse, G., & Rolland-Sabaté, A. (2018). Macromolecular Structure and Film Properties of Enzymatically-Engineered High Molar Mass Dextrans. Carbohydrate Polymers, 181, 337-344.https://doi.org/10.1016/j.carbpol.2017.10.065
  • Favero, J., Belhabib, S., Guessasma, S., & Nouri, H. (2018). Optimal assembling of 3D printed features by modulation of interfacial behaviour. Rapid Prototyping Journal.http://doi.org/10.1108/RPJ-11-2016-0178
  • Grimaud, F., Faucard, P., Tarquis, L., Pizzut-Serin, S., Roblin, P., Morel, S., Le Gall, S., Falourd, X., Rolland-Sabate, A., Lourdin, D., Moulis, C., Remaud-Simeon, M., & Potocki-Veronese, G. (2018). Enzymatic synthesis of polysaccharide-based copolymers. Green Chemistry, 20(17), 4012-4022.http://doi.org/10.1039/c8gc01251b
  • Guessasma, S., Tao, L., Belhabib, S., Zhu, J., Zhang, W., & Nouri, H. (2018). Analysis of microstructure and mechanical performance of polymeric cellular structures designed using stereolithography. European Polymer Journal, 98(Supplement C), 72-82.https://doi.org/10.1016/j.eurpolymj.2017.10.034
  • Kristiawan, M., Micard, V., Maladira, P., Alchamieh, C., Maigret, J. E., Réguerre, A. L., Emin, M. A., & Della Valle, G. (2018). Multi-scale structural changes of starch and proteins during pea flour extrusion. Food Research International, 108, 203-215.https://doi.org/10.1016/j.foodres.2018.03.027
  • Liu, T., Guessasma, S., Zhu, J., Zhang, W., Nouri, H., & Belhabib, S. (2018). Microstructural defects induced by stereolithography and related compressive behaviour of polymers. Journal of Materials Processing Technology, 251, 37-46.http://dx.doi.org/10.1016/j.jmatprotec.2017.08.014
  • Logié, N., Della Valle, G., Rolland-Sabaté, A., Descamps, N., & Soulestin, J. (2018). How does temperature govern mechanisms of starch changes during extrusion? Carbohydrate Polymers, 184, 57-65.https://doi.org/10.1016/j.carbpol.2017.12.040
  • Nessi, V., Rolland-Sabaté, A., Lourdin, D., Jamme, F., Chevigny, C., & Kansou, K. (2018). Multi-scale characterization of thermoplastic starch structure using Second Harmonic Generation imaging and NMR. Carbohydrate Polymers, 194, 80-88.https://doi.org/10.1016/j.carbpol.2018.04.030
  • Vamadevan, V., Blennow, A., Buléon, A., Goldstein, A., & Bertoft, E. (2018). Distinct properties and structures among B-crystalline starch granules. Starch - Stärke, 70(3-4), http://doi.org/10.1002/star.201700240
  • Velasquez, D., Chaunier, L., Guessasma, S., Faure, F., Bizeau, A., Pavon-Djavid, G., Meddahi-Pelle, A., & Lourdin, D. (2018). Design, fabrication, and implantation of tube-shaped devices for the treatment of salivary duct diseases. Bioimpacts, 8(2), 91-98.http://doi.org/10.15171/bi.2018.11

 

Publications 2017

  • Arufe, S., Chiron, H., Doré, J., Savary-Auzeloux, I., Saulnier, L., & Della Valle, G. (2017). Processing and rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends. Food Research International, 97, 123-132. http://dx.doi.org/10.1016/j.foodres.2017.03.040
  • Azzam, F., Chaunier, L., Moreau, C., Lourdin, D., Bertoncini, P., & Cathala, B. (2017). Relationship between Young's Modulus and Film Architecture in Cellulose Nanofibril-Based Multilayered Thin Films. Langmuir, 33(17), 4138-4145. http://doi.org/10.1021/acs.langmuir.7b00049
  • Bahrani, S.-A., loisel, C., Rezzoug, S.-A., Cohendoz, S., Buleon, A., & Maache-Rezzoug, Z. (2017). Physicochemical and crystalline properties of standard maize starch hydrothermally treated by direct steaming. Carbohydrate Polymers, 157, 380-390. http://dx.doi.org/10.1016/j.carbpol.2016.10.009
  • Bendaoud, A., Kehrbusch, R., Baranov, A., Duchemin, B., Maigret, J. E., Falourd, X., Staiger, M. P., Cathala, B., Lourdin, D., & Leroy, E. (2017). Nanostructured cellulose-xyloglucan blends via ionic liquid/water processing. Carbohydrate Polymers, 168, 163-172. http://dx.doi.org/10.1016/j.carbpol.2017.03.080
  • Bouaziz, A., Hamzaoui, R., Guessasma, S., Lakhal, R., Achoura, D., & Leklou, N. (2017). Efficiency of high energy over conventional milling of granulated blast furnace slag powder to improve mechanical performance of slag cement paste. Powder Technology, 308, 37-46. http://dx.doi.org/10.1016/j.powtec.2016.12.014
  • Chaunier, L., Della Valle, G., Dalgalarrondo, M., Lourdin, D., Marion, D., & Leroy, E. (2017). Rheology and structural changes of plasticized zeins in the molten state. Rheologica Acta, 56(11), 941-953. http://doi.org/10.1007/s00397-017-1045-9
  • Decaen, P., Rolland-Sabaté, A., Guilois, S., Jury, V., Allanic, N., Colomines, G., Lourdin, D., & Leroy, E. (2017). Choline chloride vs choline ionic liquids for starch thermoplasticization. Carbohydrate Polymers, 177, 424-432. https://doi.org/10.1016/j.carbpol.2017.09.012
  • Favero, J., Belhabib, S., Guessasma, S., Decaen, P., Reguerre, A. L., Lourdin, D., & Leroy, E. (2017). On the representative elementary size concept to evaluate the compatibilisation of a plasticised biopolymer blend. Carbohydrate Polymers, 172, 120-129. https://doi.org/10.1016/j.carbpol.2017.05.018
  • Frikha, M., Nouri, H., Guessasma, S., Roger, F., & Bradai, C. (2017). Interfacial behaviour from pull-out tests of steel and aluminium fibres in unsaturated polyester matrix. Journal of Materials Science, 52(24), 13829-13840. http://doi.org/10.1007/s10853-017-1486-7
  • Guessasma, S., Nouri, H., & Roger, F. (2017). Microstructural and Mechanical Implications of Microscaled Assembly in Droplet-based Multi-Material Additive Manufacturing. Polymers, 9(8), 372. http://doi.org/10.3390/polym9080372
  • Guessasma, S., Zhang, W., & Zhu, J. (2017). Local mechanical behavior mapping of a biopolymer blend using nanoindentation, finite element computation, and simplex optimization strategy. Journal of Applied Polymer Science, http://doi.org/10.1002/app.44891
  • Mahloul, M., Mahamdia, A., & Kristiawan, M. (2017), Experimental investigations of the spherical Taylor-Couette flow using electrodiffusion technique. In : D. Simurda & T. Bodnar (Eds.), Topical Problems of Fluid Mechanics 2017 (pp. 221-228). Prague 8: Acad Sci Czech Republic, Inst Thermomechanics.
  • Pulido Díaz, A., Lourdin, D., Della Valle, G., Fernández Quintero, A., Ceballos, H., Tran, T., & Dufour, D. (2017). Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz). Carbohydrate Polymers, 157, 1777-1784. http://dx.doi.org/10.1016/j.carbpol.2016.11.058
  • Sagnelli, D., Kirkensgaard, J. J. K., Giosafatto, C. V. L., Ogrodowicz, N., Kruczała, K., Mikkelsen, M. S., Maigret, J.-E., Lourdin, D., Mortensen, K., & Blennow, A. (2017). All-natural bio-plastics using starch-betaglucan composites. Carbohydrate Polymers, 172, 237-245. https://doi.org/10.1016/j.carbpol.2017.05.043
  • Sandoval, A. J., Chaunier, L., Chiron, H., Della Valle, G., & Réguerre, A.-L. (2017). Cellular structure and rheological properties of shaped fermented wheat flour dough. Journal of Cereal Science, 73, 91-98. http://dx.doi.org/10.1016/j.jcs.2016.12.001
  • Sessini V., Raquez JM, Lourdin D., Maigret JM., Kenny JM., Dubois P.  Peponi L. (2017). Humidity-Activated Shape Memory Effects on Thermoplastic Starch/EVA Blends and Their Compatibilized Nanocomposites, Macromolecular Chemistry and Physics, 218(24), 1700388. http://doi.org/10.1002/macp.201700388

 

 

Publications 2016

  • Abdelaziz, S., Guessasma, S., Bouaziz, A., Hamzaoui, R., Beaugrand, J., & Souid, A. A. (2016). Date palm spikelet in mortar: Testing and modelling to reveal the mechanical performance. Construction and Building Materials, 124, 228-236. http://dx.doi.org/10.1016/j.conbuildmat.2016.07.039
  • Ayadi, A., Nouri, H., Guessasma, S., & Roger, F. (2016). Determination of orthotropic properties of glass fibre reinforced thermoplastics using X-ray tomography and multiscale finite element computation. Composite Structures, 136, 635-649. http://dx.doi.org/10.1016/j.compstruct.2015.10.041
  • Ayadi, A., Nouri, H., Guessasma, S., & Roger, F. (2016). Large-Scale X-Ray Microtomography Analysis of Fiber Orientation in Weld Line of Short Glass Fiber Reinforced Thermoplastic and Related Elasticity Behavior. Macromolecular Materials and Engineering, 301(8), 907-921. http://dx.doi.org/10.1002/mame.201500463
  • Belhabib, S., Guessasma, S., & Haddadi, H. (2016). Microstructural design of biopolymer blends and related elasticity with imperfect interfacial bonding. Carbohydrate Polymers, 138, 309-316. http://dx.doi.org/10.1016/j.carbpol.2015.11.063
  • Ben Hassana, O., Guessasma, S., Belhabib, S., & Nouri, H. (2016). Explaining the Difference Between Real Part and Virtual Design of 3D Printed Porous Polymer at the Microstructural Level. Macromolecular Materials and Engineering, 301(5), 566-576. http://dx.doi.org/10.1002/mame.201500360
  • Boyer, L., Roussel, X., Courseaux, A., Ndjindji, O. M., Lancelon-Pin, C., Putaux, J. L., Tetlow, I. J., Emes, M. J., Pontoire, B., C, D. H., & Wattebled, F. (2016). Expression of Escherichia coli glycogen branching enzyme in an Arabidopsis mutant devoid of endogenous starch branching enzymes induces the synthesis of starch-like polyglucans. Plant Cell Environ, 39(7), 1432-1447. http://dx.doi.org/10.1111/pce.12702
  • Chevigny, C., Foucat, L., Rolland-Sabate, A., Buleon, A., & Lourdin, D. (2016). Shape-memory effect in amorphous potato starch: The influence of local orders and paracrystallinity. Carbohydrate Polymers, 146, 411-419. http://dx.doi.org/10.1016/j.carbpol.2016.03.065
  • Colomines, G., Decaen, P., Lourdin, D., & Leroy, E. (2016). Biofriendly ionic liquids for starch plasticization: a screening approach. RSC ADVANCES, 6(93), 90331-90337. http://doi.org/10.1039/C6RA16573G
  • De Pilli, T., Giuliani, R., Buleon, A., Pontoire, B., & Legrand, J. (2016). Effects of protein-lipid and starch-lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid. International Journal of Food Science and Technology, 51(5), 1063-1074. http://dx.doi.org/10.1111/ijfs.13070
  • Guessasma, S., Belhabib, S., Nouri, H., & Ben Hassana, O. (2016). Anisotropic damage inferred to 3D printed polymers using fused deposition modelling and subject to severe compression. European Polymer Journal, 85, 324-340. http://dx.doi.org/10.1016/j.eurpolymj.2016.10.030
  • Guessasma, S., & Nouri, H. (2016). Comprehensive study of biopolymer foam compression up to densification using X-ray micro-tomography and finite element computation. European Polymer Journal, 84, 715-733. http://dx.doi.org/10.1016/j.eurpolymj.2016.09.059
  • Guessasma, S., & Oyen, M. (2016). Virtual design of electrospun-like gelatin scaffolds: the effect of three-dimensional fibre orientation on elasticity behaviour. Soft Matter, 12(2), 602-613. http://dx.doi.org/10.1039/c5sm02342d
  • Hamzaoui, R., Bouchenafa, O., Guessasma, S., Leklou, N., & Bouaziz, A. (2016). The sequel of modified fly ashes using high energy ball milling on mechanical performance of substituted past cement. Materials & Design, 90, 29-37. http://dx.doi.org/10.1016/j.matdes.2015.10.109
  • Kiatponglarp, W., Rugmai, S., Rolland-Sabate, A., Buleon, A., & Tongta, S. (2016). Spherulitic self-assembly of debranched starch from aqueous solution and its effect on enzyme digestibility. Food Hydrocolloids, 55, 235-243. http://dx.doi.org/10.1016/j.foodhyd.2015.11.027
  • Kristiawan, M., Chaunier, L., Della Valle, G., Ndiaye, A., & Vergnes, B. (2016). Modeling of starchy melts expansion by extrusion. Trends in Food Science & Technology, 48, 13-26. http://dx.doi.org/10.1016/j.tifs.2015.11.004
  • Kristiawan, M., Chaunier, L., Della Valle, G., Lourdin, D., & Guessasma, S. (2016). Linear viscoelastic properties of extruded amorphous potato starch as a function of temperature and moisture content. Rheologica Acta, 55(7), 597-611. http://dx.doi.org/10.1007/s00397-016-0935-6
  • Lourdin, D., Peixinho, J., Breard, J., Cathala, B., Leroy, E., & Duchemin, B. (2016). Concentration driven cocrystallisation and percolation in all-cellulose nanocomposites. Cellulose, 23(1), 529-543. http://dx.doi.org/10.1007/s10570-015-0805-x
  • Mahloul, M., Mahamdia, A., & Kristiawan, M. (2016). Experimental Investigations of the Spherical Taylor-Couette Flow. Journal of Applied Fluid Mechanics, 9, 131-137.
  • Morante, N., Ceballos, H., Sanchez, T., Rolland-Sabate, A., Calle, F., Hershey, C., Gibert, O., & Dufour, D. (2016). Discovery of new spontaneous sources of amylose-free cassava starch and analysis of their structure and techno-functional properties. Food Hydrocolloids, 56, 383-395. http://dx.doi.org/10.1016/j.foodhyd.2015.12.025
  • Nouri, H., Guessasma, S., & Belhabib, S. (2016). Structural imperfections in additive manufacturing perceived from the X-ray micro-tomography perspective. Journal of Materials Processing Technology, 234, 113-124. http://dx.doi.org/10.1016/j.jmatprotec.2016.03.019
  • Rzigue, A., Monteau, J. Y., Marmi, K., Le Bail, A., Chevallier, S., Reguerre, A. L., & Jury, V. (2016). Bread collapse. Causes of the technological defect and impact of depanning time on bread quality. Journal of Food Engineering, 182, 72-80. http://dx.doi.org/10.1016/j.jfoodeng.2016.03.007
  • Sagnelli, D., Hebelstrup, K. H., Leroy, E., Rolland-Sabate, A., Guilois, S., Kirkensgaard, J. J. K., Mortensen, K., Lourdin, D., & Blennow, A. (2016). Plant-crafted starches for bioplastics production. Carbohydrate Polymers, 152, 398-408. http://dx.doi.org/10.1016/j.carbpol.2016.07.039
  • Sorndech, W., Sagnelli, D., Meier, S., Jansson, A. M., Lee, B. H., Hamaker, B. R., Rolland-Sabate, A., Hebelstrup, K. H., Tongta, S., & Blennow, A. (2016). Structure of branching enzyme- and amylomaltase modified starch produced from well-defined amylose to amylopectin substrates. Carbohydrate Polymers, 152, 51-61. http://dx.doi.org/10.1016/j.carbpol.2016.06.097
  • Turbin-Orger, A., Shehzad, A., Chaunier, L., Chiron, H., & Della Valle, G. (2016). Elongational properties and proofing behaviour of wheat flour dough. Journal of Food Engineering, 168, 129-136. http://dx.doi.org/10.1016/j.jfoodeng.2015.07.029

Publications 2015

  • Ayadi A., Nouri H., Guessasma S., & Roger F. (2015). An original approach to assess elastic properties of a short glass fibre reinforced thermoplastic combining X-ray tomography and finite element computation. Composite Structures, 125, 277-286. http://dx.doi.org/10.1016/j.compstruct.2015.02.005
  • Chanvrier H., Chaunier L., Della Valle G., & Lourdin D. (2015). Flow and foam properties of extruded maize flour and its biopolymers blends expanded by microwave. Food Research International. 76. 567-575 July 2015 http://dx.doi.org/10.1016/j.foodres.2015.07.019
  • Hamzaoui R., Muslim F., Guessasma S., Bennabi A., & Guillin J. (2015). Structural and thermal behavior of proclay kaolinite using high energy ball milling process. Powder Technology, 271, 228-237. http://dx.doi.org/10.1016/j.powtec.2014.11.018
  • Hesso N., Le Bail A., Loisel C., Chevallier S., Pontoire B., Queveau D., & Le Bail P. (2015). Monitoring the crystallization of starch and lipid components of the cake crumb during staling. Carbohydrate Polymers. 09/2015, 133:533-538. http://dx.doi.org/10.1016/j.carbpol.2015.07.056
  • Hesso N., Loisel C., Chevallier S., Le Bail A., Queveau D., Pontoire B., & Le Bail P. (2015). Monitoring cake baking by studying different ingredient interactions: From a model system to a real system. Food Hydrocolloids, 51, 7-15. http://dx.doi.org/10.1016/j.foodhyd.2015.04.013
  • Kansou K., Buléon A., Gérard C., & Rolland-Sabaté A. (2015). Multivariate model to characterise relations between maize mutant starches and hydrolysis kinetics. Carbohydrate Polymers. 2015 Nov 20, 133:497-506. http://dx.doi.org/10.1016/j.carbpol.2015.07.042
  • Kansou K., Buléon A., Gérard C., Rolland-Sabaté A. (2015). Amylolysis of maize mutant starches described with a fractal-like kinetics model. Carbohydrate polymers, 123, 266–274, 2015. http://dx.doi.org/10.1016/j.carbpol.2015.01.052
  • Kiatponglarp W., Tonga S., Rolland-Sabaté A., Buléon A. (2015).  Crystallisation behavior of debranched rice starches and chain reorganization during hydrothermal in relation to the formation of resistant starch. Carbohydrate polymers, 122, 108–114, 2015 http://dx.doi.org/10.1016/j.carbpol.2014.12.070
  • Kristiawan M., Sodjavi K., Montagne B., Meslem A., & Sobolik V. (2015). Mass transfer and shear rate on a wall normal to an impinging circular jet. Chemical Engineering Science, 132, 32-45. http://dx.doi.org/10.1016/j.ces.2015.03.070
  • Le Bleis F., Chaunier L., Chiron H., Della Valle G., & Saulnier L. (2015). Rheological properties of wheat flour dough and French bread enriched with wheat bran. Journal of Cereal Science, 65, 167-174. http://dx.doi.org/10.1016/j.jcs.2015.06.014
  • Mostefai N., Hamzaoui R., Guessasma S., Aw A., & Nouri H. (2015). Microstructure and mechanical performance of modified hemp fibre and shiv mortars: Discovering the optimal formulation. Materials & Design, 84, 359-371. http://dx.doi.org/10.1016/j.matdes.2015.06.102
  • Sciarini L.S., Rolland-Sabaté A., Guilois S., Decaen P., Leroy E., Le Bail P. (2015). Understanding the destructuration of starch in water/ionic liquid mixtures. Green Chemistry, 17, (1):291-299 (2015). http://dx.doi.org/10.1016/C4GC01248H 
  • Timpano H., Sibout R., Devaux M-F., Alvarado C., Looten R.,  Falourd X.,  Pontoire B., Martin M., Legée F, Cézard L., Lapierre C., Badel E., Citerne S., Vernhettes S., Höfte H., Guillon F., Gonneau M. (2015). Brachypodium cell wall mutant with enhanced saccharification potential despite increased lignin content. Bioenergy Research, 8:53-67. http://dx.doi.org/10.1007/s12155-014-9501-1
  • Turbin-Orger A., Babin P., Boller E., Chaunier L., Chiron H., Della Valle G., Dendievel R., Reguerre A.L., Salvo L. (2015). Growth and setting of gas bubbles in a viscoelastic matrix imaged by X-ray microtomography:  cellular structure creation in fermenting wheat flour dough. Soft Matter, 11, 3373-3384, 2015. http://dx.doi.org/10.1039/c5sm00100e
  • Turbin-Orger A., Della Valle G., Doublier J.L., Fameau A.L., Marze S., Saulnier L. (2015). Foaming and rheological properties of the liquid phase extracted from wheat flour dough. Food Hydrocolloids, 43, 114-124, 2015a http://dx.doi.org/10.1016/j.foodhyd.2014.05.003
  • Velasquez D., Pavon-Djavid G., Chaunier L., Meddahi-Pellé A., Lourdin D. (2015). Effect of Crystallinity, Plasticizer Content and Botanical Origin of Starch-Based Materials on Mechanical Properties and In Vivo Tissue Integration, Carbohydrate Polymers, 124, 180-187, http://dx.doi.org/10.1016/j.carbpol.2015.02.006

Publications 2014

 

  • Abbott A.P., Abolibda T.Z., Davis S.J., Emmerling F., Lourdin D., Leroy E., Wise W. R. (2014). Glycol based plasticisers for salt modified starch. Rsc Advances, 4(76), 40421-40427. http://dx.doi.org/10.1039/c4ra06220e
  • Beilvert A., Chaubet F., Chaunier L., Guilois S., Pavon-Djavid G., Letourneur D., Meddahi-Pelle A., Lourdin D. (2014). Shape-memory starch for resorbable biomedical devices. Carbohydrate Polymers, 99, 242-248. http://dx.doi.org/10.1016/j.carbpol.2013.08.015
  • Beilvert A., Faure F., Meddahi-Pelle A., Chaunier L., Guilois S., Chaubet F., Lourdin D., Bizeau A. (2014). A resorbable shape-memory starch-based stent for the treatment of salivary ducts under sialendoscopic surgery. Laryngoscope, 124(4), 875-881. http://dx.doi.org/10.1002/lary.24380
  • Buléon A., Cotte M., Putaux J. L., D'Hulst C., Susini J. (2014). Tracking sulfur and phosphorus within single starch granules using synchrotron X-ray microfluorescence mapping. Biochimica Et Biophysica Acta-General Subjects, 1840(1), 113-119. http://dx.doi.org/10.1016/j.bbagen.2013.08.029
  • Chevallier S., Reguerre A.L., Le Bail A., Della Valle G. (2014). Determining the Cellular Structure of Two Cereal Food Foams by X-ray Micro-Tomography. Food Biophysics, 9(3), 219-228. http://dx.doi.org/10.1007/s11483-014-9336-5
  • Ciric J., Rolland-Sabate A., Guilois S., Loos K. (2014). Characterization of enzymatically synthesized amylopectin analogs via asymmetrical flow field flow fractionation. Polymer, 55(24), 6271-6277. http://dx.doi.org/10.1016/j.polymer.2014.09.059
  • Della Valle G., Chiron H., Cicerelli L., Kansou K., Katina K., Ndiaye A., Whitworth M., Poutanen K. (2014). Basic knowledge models for the design of bread texture. Trends in Food Science & Technology, 36(1), 5-14. http://dx.doi.org/10.1016/j.tifs.2014.01.003
  • Gaudin R., Kansou K., Payan J.C., Pellegrino A., Gary C. (2014). A water stress index based on water balance modelling for discrimination of grapevine quality and yield. Journal International des Sciences de la Vigne et du Vin, 48(1), 1-9
  • Guessasma S., Hbib M., Bassir D. (2014). Identification Scheme to Assess the Role of Interfacial Damage in a Hemp-Starch Biocomposite. In D. Li, D. Zheng & J. Shi (Eds.), Materials Research and Applications, Pts 1-3 (Vol. 875-877, pp. 524-528). Stafa-Zurich: Trans Tech Publications Ltd.
  • Hamzaoui R., Guessasma S., Mecheri B., Eshtiaghi A. M., Bennabi A. (2014). Microstructure and mechanical performance of modified mortar using hemp fibres and carbon nanotubes. Materials & Design, 56, 60-68. http://dx.doi.org/10.1016/j.matdes.2013.10.084
  • Hedjazi L., Martin C. L., Guessasma S., Della Valle G., Dendievel R. (2014). Experimental investigation and discrete simulation of fragmentation in expanded breakfast cereals. Food Research International, 55, 28-36. http://dx.doi.org/10.1016/j.foodres.2013.10.025
  • Jamme F., Bourquin D., Tawil G., Vikso-Nielsen A., Buléon A., Refregiers M. (2014). 3D Imaging of Enzymes Working in Situ. Analytical Chemistry, 86(11), 5265-5270. http://dx.doi.org/10.1021/ac403699h
  • Kansou K., Chiron H., Della Valle G., Ndiaye A., Roussel P. (2014). Predicting the quality of wheat flour dough at mixing using an expert system. Food Research International, 64, 772-782. http://dx.doi.org/10.1016/j.foodres.2014.08.007
  • Latchoumia J.N., Adenet S., Aurore G., Rochefort K., Buléon A., Fahrasmane L. (2014). Composition and growth of seedless breadfruit Artocarpus altilis naturalized in the Caribbean. Scientia Horticulturae, 175, 187-192. http://dx.doi.org/10.1016/j.scienta.2014.05.036
  • Lhomme E., Mezaize S., Ducasse M. B., Chiron H., Champomier-Verges M.C., Chaillou S., Zagorec M., Dousset X., Onno B. (2014). A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough. International Microbiology, 17(1), 1-9. http://dx.doi.org/10.2436/20.1501.01.202
  • Moussawi A., Xu J.P., Nouri H., Guessasma S., Lubineau G. (2014). Volume digital image correlation to assess displacement field in compression loaded bread crumb under X-ray microtomography. Innovative Food Science & Emerging Technologies, 25, 78-87. http://dx.doi.org/10.1016/j.ifset.2014.02.002
  • Panouille M., Saint-Eve A., Deleris I., Le Bleis F., Souchon I. (2014). Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread. Food Research International, 62, 238-246. http://dx.doi.org/10.1016/j.foodres.2014.02.031
  • Poutanen K., Sozer N., Della Valle G. (2014). How can technology help to deliver more of grain in cereal foods for a healthy diet? Journal of Cereal Science, 59(3), 327-336. http://dx.doi.org/10.1016/j.jcs.2014.01.009
  • Rolland-Sabate A., Guilois S., Grimaud F., Lancelon-Pin C., Roussel X., Laguerre S., Vikso-Nielsen A., Putaux J. L., D'Hulst C., Potocki-Veronese G., Buléon, A. (2014). Characterization of hyperbranched glycopolymers produced in vitro using enzymes. Analytical and Bioanalytical Chemistry, 406(6), 1607-1618. http://dx.doi.org/10.1007/s00216-013-7403-2
  • Tanackovic V., Svensson J.T., Jensen S.L., Buléon A. Blennow A. (2014). The deposition and characterization of starch in Brachypodium distachyon. Journal of Experimental Botany, 65(18), 5179-5192. http://dx.doi.org/10.1093/jxb/eru276
  • Wikman J., Blennow A., Buléon A., Putaux J.L., Perez S., Seetharaman K., Bertoft E. (2014). Influence of Amylopectin Structure and Degree of Phosphorylation on the Molecular Composition of Potato Starch Lintners. Biopolymers, 101(3), 257-271. http://dx.doi.org/10.1002/bip.2234

Publications 2013

  • Alamir M., Witrant E., Della Valle G., Rouaud O., Josset C., Boillereaux L. (2013). Estimation of energy saving thanks to a reduced-model-based approach: Example of bread baking by jet impingement. Energy, 53, 74-82. http://dx.doi.org/10.1016/j.energy.2013.02.016
  • Bouthegourd E., Esposito A., Lourdin D., Saiter A., Saiter J. M. (2013). Size of the cooperative rearranging regions vs. fragility in complex glassy systems: Influence of the structure and the molecular interactions. Physica B-Condensed Matter, 425, 83-89. http://dx.doi.org/10.1016/j.physb.2013.05.029
  • Brahim E., Guessasma S., Imad A., Benseddiq N. (2013). Identification of the mechanical behaviour of biopolymer composites using multistart optimisation technique. Materials & Design, 51, 391-397. http://dx.doi.org/10.1016/j.matdes.2013.04.005
  • Grimaud F., Lancelon-Pin C., Rolland-Sabate A., Roussel X., Laguerre S., Vikso-Nielsen A., Putaux J.L., Guilois S., Buléon A., D'Hulst C., Potocki-Veronese G. (2013). In Vitro Synthesis of Hyperbranched alpha-Glucans Using a Biomimetic Enzymatic Toolbox. Biomacromolecules, 14(2), 438-447. http://dx.doi.org/10.1021/bm301676c
  • Hamzaoui R., Guessasma S., Bennabi A. (2013). Characterization of the viscoelastic behavior of the pure bitumen grades 10/20 and 35/50 with macroindentation and finite element computation. Journal of Applied Polymer Science, 130(5), 3440-3450. http://dx.doi.org/10.1002/app.39458
  • Hedjazi L., Guessasma S., Yven C., Della Valle G., Salles C. (2013). Preliminary analysis of mastication dynamics and fragmentation during chewing of brittle cereal foods. Food Research International, 54(2), 1455-1462. http://dx.doi.org/10.1016/j.foodres.2013.09.041
  • Kansou K., Chiron H., Della Valle G., Ndiaye A., Roussel P., Shehzad A. (2013). Modelling Wheat Flour Dough Proofing Behaviour: Effects of Mixing Conditions on Porosity and Stability. Food and Bioprocess Technology, 6(8), 2150-2164. http://dx.doi.org/10.1007/s11947-012-0854-1
  •  Kansou K., Nuttle T., Farnsworth K., Bredeweg B. (2013). How plants changed the world: Using qualitative reasoning to explain plant macroevolution's effect on the long-term carbon cycle. Ecological Informatics, 17, 117-142. http://dx.doi.org/10.1016/j.ecoinf.2013.02.004
  • Khelifa M.R., Guessasma S. (2013). New Computational Model Based on Finite Element Method to Quantify Damage Evolution Due to External Sulfate Attack on Self-Compacting Concretes. Computer-Aided Civil and Infrastructure Engineering, 28(4), 260-272. http://dx.doi.org/10.1111/j.1467-8667.2012.00793.x
  • Marrot, L., Lefeuvre, A., Pontoire, B., Bourmaud, A., Baley, C. (2013). Analysis of the hemp fiber mechanical properties and their scattering (Fedora 17). Industrial Crops and Products, 51, 317-327. http://dx.doi.org/10.1016/j.indcrop.2013.09.026
  • Martin C., Chiron H., Issanchou S. (2013). Impact of dietary fiber enrichment on the sensory characteristics and acceptance of french baguettes. Journal of Food Quality, 36(5), 324-333. http://dx.doi.org/10.1111/jfq.12045
  • Perez E., Rolland-Sabate A., Dufour D., Guzman R., Tapia M., Raymundez M., Ricci J., Guilois S., Pontoire B., Reynes M., Gibert O. (2013). Isolated starches from yams (Dioscorea sp) grown at the Venezuelan Amazons: Structure and functional properties. Carbohydrate Polymers, 98(1), 650-658. http://dx.doi.org/10.1016/j.carbpol.2013.06.051
  • Rolland-Sabate A., Sanchez T., Buléon A., Colonna P., Ceballos H., Zhao S. S., Zhang P., Dufour D. (2013). Molecular and supra-molecular structure of waxy starches developed from cassava (Manihot esculenta Crantz). Carbohydrate Polymers, 92(2), 1451-1462. http://dx.doi.org/10.1016/j.carbpol.2012.10.048
  • Roussel X., Lancelon-Pin C., Vikso-Nielsen A., Rolland-Sabate A., Grimaud F., Potocki-Veronese G., Buléon A., Putaux J. L., D'Hulst C. (2013). Characterization of substrate and product specificity of the purified recombinant glycogen branching enzyme of Rhodothermus obamensis. Biochimica Et Biophysica Acta-General Subjects, 1830(1), 2167-2177. http://dx.doi.org/10.1016/j.bbagen.2012.09.022
  • Roblin P., Potocki-Veronese G., Guieysse D., Guerin F., Axelos M. A.V., Perez J., Buléon, A. (2013). SAXS Conformational Tracking of Amylose Synthesized by Amylosucrases. Biomacromolecules, 14(1), 232-239. http://dx.doi.org/10.1021/bm301651y

Publications 2012

 

  • Bikard J., Coupez T., Della Valle G., Vergnes B. (2012). Simulation of bread making process using a direct 3D numerical method at microscale: analysis of baking step. International Journal of Material Forming, 5(1), 11-24. http://dx.doi.org/10.1007/s12289-010-1018-3
  • Boudouh H., Guessasma S., Essehli R., Aissat A. (2012). Monte Carlo Simulation of Ion-Exchange Response of Copper Sulfide Ion Selective Electrode for Metal Pollutant Detection. Journal of the Electrochemical Society, 159(3), D148-D154. http://dx.doi.org/10.1149/2.026203jes
  • Carciofi M., Blennow A., Jensen S.L., Shaik S.S., Henriksen A., Buléon A., Holm P.B., Hebelstrup K.H. (2012). Concerted suppression of all starch branching enzyme genes in barley produces amylose-only starch granules. Bmc Plant Biology, 12, 16. http://dx.doi.org/10.1186/1471-2229-12-223
  • Chaouch D., Guessasma S., Sadok A. (2012). Finite Element simulation coupled to optimisation stochastic process to assess the effect of heat treatment on the mechanical properties of 42CrMo4 steel. Materials & Design, 34, 679-684. http://dx.doi.org/10.1016/j.matdes.2011.05.026
  • Della Valle G., Chiron H., Jury V., Raitiere M., Reguerre A. L. (2012). Kinetics of crust formation during conventional French bread baking. Journal of Cereal Science, 56(2), 440-444. http://dx.doi.org/10.1016/j.jcs.2012.05.004
  • Guessasma S., Hedjazi L. (2012). On the fragmentation of airy cereal products exhibiting a cellular structure: Mechanical characterisation and 3D finite element computation. Food Research International, 49(1), 242-252. http://dx.doi.org/10.1016/j.foodres.2012.06.035
  • Hamzaoui R., Guessasma S., Bennabi A. (2012). Penetration testing and thermal behavior of bitumen 35/50 and modified bitumen 13/40. European Physical Journal-Applied Physics, 59(1), 6. http://dx.doi.org/10.1051/epjap/2012110406
  • Hedjazi L., Martin C. L., Guessasma S., Della Valle G., Dendievel, R. (2012). Application of the Discrete Element Method to crack propagation and crack branching in a vitreous dense biopolymer material. International Journal of Solids and Structures, 49(13), 1893-1899. http://dx.doi.org/10.1016/j.ijsolstr.2012.03.030
  • Hedjazi L., Martin C.L., Guessasma S., Della Valle G., Dendievel, R. (2012). Application of discrete element simulation to the crushing of a food biopolymer foam for mastication modelling. New York: Amer Soc Mechanical Engineers. Book Chapter
  • Irague R., Rolland-Sabate A., Tarquis L., Doublier J. L., Moulis C., Monsan P., Remaud-Simeon M., Potocki-Veronese, G., Buléon, A. (2012). Structure and Property Engineering of alpha-D-Glucans Synthesized by Dextransucrase Mutants. Biomacromolecules, 13(1), 187-195. http://dx.doi.org/10.1021/bm201453r
  • Jorgensen A.D., Jensen S.L., Ziegler G., Pandeya A., Buléon A., Svensson B., Blennow A. (2012). Structural and physical effects of aroma compound binding to native starch granules. Starch-Starke, 64(6), 461-469. http://dx.doi.org/10.1002/star.201100131
  • Kansou K., Della Valle G., Ndiaye A. (2012). Integrating expert knowledge in cereal food manufacturing processes Proceedings of the Asme 11th Biennial Conference on Engineering Systems Design and Analysis, Vol 4 (pp. 195-202). New York: Amer Soc Mechanical Engineers. Book Chapter
  • Lamrini B., Della Valle G., Trelea I.C., Perrot N., Trystram G. (2012). A new method for dynamic modelling of bread dough kneading based on artificial neural network. Food Control, 26(2), 512-524. http://dx.doi.org/10.1016/j.foodcont.2012.01.011
  • Leroy E., Decaen P., Jacquet P., Coativy G., Pontoire B., Reguerre A.L., Lourdin D. (2012). Deep eutectic solvents as functional additives for starch based plastics. Green Chemistry, 14(11), 3063-3066. http://dx.doi.org/10.1039/c2gc36107h
  • Leroy E., Jacquet P., Coativy G., Reguerre A. L., Lourdin, D. (2012). Compatibilization of starch-zein melt processed blends by an ionic liquid used as plasticizer. Carbohydrate Polymers, 89(3), 955-963. http://dx.doi.org/10.1016/j.carbpol.2012.04.044
  • Lopez M., Fort S., Bizot H., Buléon A., Driguez H. (2012). Chemo-enzymatic synthesis of xylogluco-oligosaccharides and their interactions with cellulose. Carbohydrate Polymers, 88(1), 185-193. http://dx.doi.org/10.1016/j.carbpol.2011.11.085
  • Lorentz C., Pencreac'h G., Soultani-Vigneron S., Rondeau-Mouro C., De Carvalho M., Pontoire B., Ergan F., Le Bail P. (2012). Coupling lipophilization and amylose complexation to encapsulate chlorogenic acid. Carbohydrate Polymers, 90(1), 152-158. http://dx.doi.org/10.1016/j.carbpol.2012.05.008
  • Rolland-Sabate A., Sanchez T., Buléon A., Colonna P., Jaillais B., Ceballos H., & Dufour, D. (2012). Structural characterization of novel cassava starches with low and high-amylose contents in comparison with other commercial sources. Food Hydrocolloids, 27(1), 161-174. http://dx.doi.org/10.1016/j.foodhyd.2011.07.008
  • Shehzad A., Chiron H., Della Valle G., Lamrini B., Lourdin D. (2012). Energetical and rheological approaches of wheat flour dough mixing with a spiral mixer. Journal of Food Engineering, 110(1), 60-70. http://dx.doi.org/10.1016/j.jfoodeng.2011.12.008
  • Tapia M.S., Perez E., Rodriguez P.E., Guzman R., Ducamp-Collin M.N., Tran T., Rolland-Sabate A. (2012). Some properties of starch and starch edible films from under-utilized roots and tubers from the Venezuelan Amazons. Journal of Cellular Plastics, 48(6), 526-544. http://dx.doi.org/10.1177/0021955x12445291
  • Tawil G., Vikso-Nielsen A., Rolland-Sabate A., Colonna P., Buléon A. (2012). Hydrolysis of concentrated raw starch: A new very efficient alpha-amylase from Anoxybacillus flavothermus. Carbohydrate Polymers, 87(1), 46-52. http://dx.doi.org/10.1016/j.carbpol.2011.07.005
  • Turbin-Orger A., Boller E., Chaunier L., Chiron H., Della Valle G., Reguerre A.L. (2012). Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography. Journal of Cereal Science, 56(3), 676-683. http://dx.doi.org/10.1016/j.jcs.2012.08.008

 

Publications 2011

  • Hbib M., Guessasma S., Bassir D., Benseddiq N. (2011). Interfacial damage in biopolymer composites reinforced using hemp fibres: Finite element simulation and experimental investigation. Composites Science and Technology, 71(11), 1419-1426. http://dx.doi.org/10.1016/j.compscitech.2011.05.015
  • Hedjazi L., Guessasma S., Della Valle G., Benseddiq N. (2011). Finite element modelling of crack propagation in carbohydrate extruded starch with open void structure. Carbohydrate Polymers, 83(4), 1696-1706. http://dx.doi.org/10.1016/j.carbpol.2010.10.031
  • Izumo A., Fujiwara S., Sakurai T., Ball S.G., Ishii Y., Ono H., Yoshida M., Fujita N., Nakamura Y., Buléon A., Tsuzuki M. (2011). Effects of granule-bound starch synthase I-defective mutation on the morphology and structure of pyrenoidal starch in Chlamydomonas. Plant Science, 180(2), 238-245. http://dx.doi.org/10.1016/j.plantsci.2010.08.014
  • Maache-Rezzoug Z., Zarguili I., Loisel C., Doublier J. L., Buléon A. (2011). Investigation on structural and physicochemical modifications of standard maize, waxy maize, wheat and potato starches after DIC treatment. Carbohydrate Polymers, 86(1), 328-336. http://dx.doi.org/10.1016/j.carbpol.2011.04.058
  • Perez E., Gibert O., Rolland-Sabate A., Jimenez Y., Sanchez T., Giraldo A., Pontoire B., Guilois S., Lahon, M.C., Reynes, M., Dufour, D. (2011). Physicochemical, Functional, and Macromolecular Properties of Waxy Yam Starches Discovered from "Mapuey" (Dioscorea trifida) Genotypes in the Venezuelan Amazon. Journal of Agricultural and Food Chemistry, 59(1), 263-273. http://dx.doi.org/10.1021/jf100418r
  • Rjafiallah S., Guessasma S. (2011). Three-phase model and digital image correlation to assess the interphase effect on the elasticity of carbohdyrate polymer-based composites reinforced with glass silica beads. Carbohydrate Polymers, 83(1), 246-256. http://dx.doi.org/10.1016/j.carbpol.2010.07.055
  • Rolland-Sabate A., Guilois S., Jaillais B., Colonna P. (2011). Molecular size and mass distributions of native starches using complementary separation methods: Asymmetrical Flow Field Flow Fractionation (A4F) and Hydrodynamic and Size Exclusion Chromatography (HDC-SEC). Analytical and Bioanalytical Chemistry, 399(4), 1493-1505. http://dx.doi.org/10.1007/s00216-010-4208-4
  • Tawil G., Jamme F., Refregiers M., Vikso-Nielsen A., Colonna P., Buléon A. (2011). In Situ Tracking of Enzymatic Breakdown of Starch Granules by Synchrotron UV Fluorescence Microscopy. Analytical Chemistry, 83(3), 989-993. http://dx.doi.org/10.1021/ac1027512
  • Tawil G., Vikso-Nielsen A., Rolland-Sabate A., Colonna P., Buléon A. (2011). In Depth Study of a New Highly Efficient Raw Starch Hydrolyzing alpha-Amylase from Rhizomucor sp. Biomacromolecules, 12(1), 34-42. http://dx.doi.org/10.1021/bm100913z
  • Véchambre C., Buléon A., Chaunier L., Gauthier C., Lourdin D. (2011). Understanding the Mechanisms Involved in Shape Memory Starch: Macromolecular Orientation, Stress Recovery and Molecular Mobility. Macromolecules, 44(23), 9384-9389. http://dx.doi.org/10.1021/ma202019v
  • Zeng M., Huang Y. ., Lu L.Y., Fan L. R., Mangavel C., Lourdin D. (2011). Mechanical Properties of Thermo-moulded Biofilms in Relation to Proteins/Starch Interactions. Food Biophysics, 6(1), 49-57. http://dx.doi.org/10.1007/s11483-010-9174-z
  • Zeng M., Huang Y. W., Lu L.Y., Fan L. R., Lourdin, D. (2011). Effects of filler-matrix morphology on mechanical properties of corn starch-zein thermo-moulded films. Carbohydrate Polymers, 84(1), 323-328. http://dx.doi.org/10.1016/j.carbpol.2010.11.038

Publications 2010

  • Bonnand-Ducasse M., Della Valle G., Lefebvre J., Saulnier L. (2010). Effect of wheat dietary fibres on bread dough development and rheological properties. Journal of Cereal Science, 52(2), 200-206. http://dx.doi.org/10.1016/j.jcs.2010.05.006
  • Bonnet P., Gresil M., Bizot H., Riou I., Bertoncini P., Buléon A., Chauvet O. (2010). Single walled nanotubes/amylose/SDBS complex. Journal of Nanoparticle Research, 12(2), 545-550. http://dx.doi.org/10.1007/s11051-009-9723-x
  • Dumur J., Jahier J., Dardevet M., Chiron H., Tanguy A.M., Branlard G. (2010). Effects of the replacement of Glu-A1 by Glu-D1 locus on agronomic performance and bread-making quality of the hexaploid wheat cv. Courtot. Journal of Cereal Science, 51(2), 175-181. http://dx.doi.org/10.1016/j.jcs.2009.11.009
  • Gidley M.J., Hanashiro I., Hani N.M., Hill S.E., Huber A., Jane J.L., Liu Q., Morris G.A., Rolland-Sabate A., Striegel A. M., Gilbert R.G. (2010). Reliable measurements of the size distributions of starch molecules in solution: Current dilemmas and recommendations. Carbohydrate Polymers, 79(2), 255-261. http://dx.doi.org/10.1016/j.carbpol.2009.07.056
  • Gilbert R.G., Gidley M.J., HillS., Kilz P., Rolland-Sabate A., Stevenson D.G., Cave R.A. (2010). Characterizing the Size and Molecular Weight Distribution of Starch: Why It Is Important and Why It Is Hard. Cereal Foods World, 55(3), 139-143. http://dx.doi.org/10.1094/cfw-55-3-0139
  • Guessasma S., Bassir D.H. (2010). Identification of mechanical properties of biopolymer composites sensitive to interface effect using hybrid approach. Mechanics of Materials, 42(3), 344-353. http://dx.doi.org/10.1016/j.mechmat.2009.12.001
  • Guessasma S., Benseddiq N., Lourdin D. (2010). Effective Young's modulus of biopolymer composites with imperfect interface. International Journal of Solids and Structures, 47(18-19), 2436-2444. http://dx.doi.org/10.1016/j.ijsolstr.2010.05.002
  • Lopez M., Bizot H., Chambat G., Marais M. F., Zykwinska A., Ralet M. C., Driguez H., Buléon A. (2010). Enthalpic Studies of Xyloglucan-Cellulose Interactions. Biomacromolecules, 11(6), 1417-1428. http://dx.doi.org/10.1021/bm1002762
  • Montesanti N., Veronese G., Buléon A., Escalier P.C., Kitamura S., Putaux J.L. (2010). A-Type Crystals from Dilute Solutions of Short Amylose Chains. Biomacromolecules, 11(11), 3049-3058. http://dx.doi.org/10.1021/bm1008712
  • Oury F.X., Chiron H., Faye A., Gardet O., Giraud A., Heumez E., Rolland B., Rousset M., Trottet M., Charmet G., Branlard G. (2010). The prediction of bread wheat quality: joint use of the phenotypic information brought by technological tests and the genetic information brought by HMW and LMW glutenin subunits. Euphytica, 171(1), 87-109. http://dx.doi.org/10.1007/s10681-009-9997-1
  • Rjafiallah S., Benseddiq N., Guessasma S. (2010). Effect of interface properties on the effective properties of biopolymer composite materials. Materialwissenschaft Und Werkstofftechnik, 41(5), 265-269. http://dx.doi.org/10.1002/mawe.201000595
  • Rjafiallah S., Guessasma S. (2010). Effect of Silicone Carbide on the Elastic Properties of Starch-Based Composites: A Three-Phase Model. Macromolecular Materials and Engineering, 295(12), 1116-1124. http://dx.doi.org/10.1002/mame.201000254
  • Rjafiallah S., Guessasma S., Bizot H. (2010). Effect of surface etching on interphase and elastic properties of a biocomposite reinforced using glass-silica particles. Composites Science and Technology, 70(8), 1272-1279. http://dx.doi.org/10.1016/j.compscitech.2010.04.004
  • Robin F., Engmann J., Pineau N., Chanvrier H., Bovet N., Della Valle G. (2010). Extrusion, structure and mechanical properties of complex starchy foams. Journal of Food Engineering, 98(1), 19-27. http://dx.doi.org/10.1016/j.jfoodeng.2009.11.016
  • Sahraoui T., Guessasma S., Jeridane M.A., Hadji M. (2010). HVOF sprayed WC-Co coatings: Microstructure, mechanical properties and friction moment prediction. Materials & Design, 31(3), 1431-1437. http://dx.doi.org/10.1016/j.matdes.2009.08.037
  • Sankri A., Arhaliass A., Dez I., Gaumont A. C., Grohens Y., Lourdin D., Pillin I., Rolland-Sabate A., Leroy E. (2010). Thermoplastic starch plasticized by an ionic liquid. Carbohydrate Polymers, 82(2), 256-263. http://dx.doi.org/10.1016/j.carbpol.2010.04.032
  • Saulnier L., Ducasse M., Chiron H., Della Valle G., Martin C., Issanchou S., Rouau X., Rizkalla S.W. (2010). Impact of texture modification and dietary fibre content on the glycemic index and the acceptability of French bread. In J. W. VanDerKamp, J. Jones, B. McCleary & D. Topping (Eds.), Dietary Fibre: New Frontiers for Food and Health (pp. 115-120). Wageningen: Wageningen Acad Publ. Book Chapter
  • Shehzad A., Chiron H., Della Valle G., Kansou K., Ndiaye A., Reguerre A.L. (2010). Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions. Food Research International, 43(8), 1999-2005. http://dx.doi.org/10.1016/j.foodres.2010.05.019
  • Véchambre C., Buléon A., Chaunier L., Jamme F., Lourdin, D. (2010). Macromolecular Orientation in Glassy Starch Materials That Exhibit Shape Memory Behavior. Macromolecules, 43(23), 9854-9858. http://dx.doi.org/10.1021/ma101704k
  • Yven C., Guessasma S., Chaunier L., Della Valle G., Salles C. (2010). The role of mechanical properties of brittle airy foods on the masticatory performance. Journal of Food Engineering, 101(1), 85-91. http://dx.doi.org/10.1016/j.jfoodeng.2010.06.012
  • Zeng M., Wu Y.Q., Gao H.N., Fan L.R., Mangavel C., Lourdin, D. (2010). Influence of Dehydration Treatment on Intermolecular Interaction and Morphology of Pills Prepared from Proteins and Corn Starch. Science of Advanced Materials, 2(4), 514-521. http://dx.doi.org/10.1166/sam.2010.1117

Date de modification : 11 septembre 2023 | Date de création : 09 février 2016 | Rédaction : V Rampon