Ingénierie des Biopolymères pour la Structuration des Matrices et des Matériaux

Joint Federation "Biopolymer Engineering for Matrices and Material Structuration"

Structure Fédérative de Recherche N° 4202


Schwartz, Jean Marc; Le Bail, Kilian; Garnier, Catherine; Llamas, Geneviève; Queveau, Delphine; Pontoire, Bruno; Srzednicki, George; Le Bail, Patricia; 2014. Available water in konjac glucomannan-starch mixtures. Influence on the gelatinization, retrogradation and complexation properties of two starches. FOOD HYDROCOLLOIDS, 41 : 71-78.

Chevallier, Sylvie; Reguerre, Anne-Laure; Le Bail, Alain; Della Valle Guy; 2014. Determining the Cellular Structure of Two Cereal Food Foams by X-ray Micro-Tomography. FOOD BIOPHYSICS, 9: 219-228.

Meynier, A.; Leborgne, C.; Viau, M.; Schuck, P ; Guichardant, M ; Rannou, C ; Anton, M ; 2014. n-3 fatty acid enriched eggs and production of egg yolk powders: An increased risk of lipid oxidation ? FOOD CHEMISTRY, 153: 94-100.

Laporte, M.; Loisel, C.; Della Valle, D.; Riaublanc, A ; Montillet, A ; 2014. Flow process conditions to control the void fraction of Thud foams in static mixers. JOURNAL OF FOOD ENGINEERING, 128: 119-126.

Chaunier, L.; Chiron, H.; Della Valle, G. ; Rouaud, O ; Rzigue, A ; Shehzad, A ; 2014. Assessment of French bread texture by a multi-indentation test. JOURNAL OF FOOD ENGINEERING, 122, 92-98.

Andrew P. Abbott, Tariq Z. Abolibda, Stefan J. Davis, Franziska Emmerling, Denis Lourdin, Eric Leroy, William R. Wise; 2014. Glycol based plasticisers for salt modified starch. RSC Adv., 2014,4, 40421-40427.