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


Coativy, G., Chevigny, C., Rolland-Sabaté, A., Leroy, E., & Lourdin, D. (2015). Interphase vs confinement in starch-clay bionanocomposites. Carbohydrate Polymers, 117, 746-752.

Coativy, G., Gautier, N., Pontoire, B., Buléon, A., Lourdin, D., & Leroy, E. (2015). Shape memory starch–clay bionanocomposites. Carbohydrate Polymers, 116, 307-313.

Coativy, G., Pontoire, B., Lourdin, D., & Leroy, E. (2015). Structural origin of stress and shape recovery in shape memory starch. Polymer, 77, 361-365.

El Mecherfi, K.-E., Rouaud, O., Curet, S., Negaoui, H., Chobert, J.-M., Kheroua, O., Saidi, D., & Haertlé, T. (2015). Peptic hydrolysis of bovine beta-lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model. International Journal of Food Science & Technology, 50(2), 356-364.

Guessasma, S., Belhabib, S., & Nouri, H. (2015). Significance of pore percolation to drive anisotropic effects of 3D printed polymers revealed with X-ray mu-tomography and finite element computation. Polymer, 81, 29-36.

Guessasma, S., Zhang, W., Zhu, J., Belhabib, S., & Nouri, H. (2015). Challenges of additive manufacturing technologies from an optimisation perspective. International Journal for Simulation and Multidisciplinary Design Optimization, 6, A9.

Hesso, N., Garnier, C., Loisel, C., Chevallier, S., Bouchet, B., & Le Bail, A. (2015). Formulation effect study on batter and cake microstructure: Correlation with rheology and texture. Food Structure, 5, 31-41.

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, 133, 533-538.

Hesso, N., Loisel, C., Chevallier, S., Le-Bail, A., Queveau, D., Pontoire, B., & LeBail, P. (2015). Monitoring cake baking by studying different ingredient interactions: From a model system to a real system. Food Hydrocolloids, 51, 7-15.

Hesso, N., Loisel, C., Chevallier, S., Marti, A., Le-Bail, P., Le Bail, A., & Seetharaman, K. (2015). The role of ingredients on thermal and rheological properties of cake batters and the impact on microcake texture. LWT – Food Science and Technology, 63(2), 1171-1178.

Hesso, N., Marti, A., Le-Bail, P., Loisel, C., Chevallier, S., Le Bail, A., & Seetharaman, K. (2015). Conformational changes of polymers in model batter systems. Food Hydrocolloids, 51, 101-107.

Laporte, M., Della Valle, D., Loisel, C., Marze, S., Riaublanc, A., & Montillet, A. (2015). Rheological Properties of Food Foams Produced by SMX Static Mixers. Food Hydrocolloids, 43, 51-57.

Le Bail, P., Houinsou-Houssou, B., Kosta, M., Pontoire, B., Gore, E., & Le Bail, A. (2015). Molecular encapsulation of linoleic and linolenic acids by amylose using hydrothermal and high-pressure treatments. Food Research International, 67, 223-229.

Martins, E., Renard, D., Davy, J., Marquis, M., & Poncelet, D. (2015). Oil core microcapsules by inverse gelation technique. Journal of Microencapsulation, 32(1), 86-95.

Rannou, C., Queveau, D., Beaumal, V., David-Briand, E., Le Borgne, C., Meynier, A., Anton, M., Prost, C., Schuck, P., & Loisel, C. (2015). Effect of spray-drying and storage conditions on the physical and functional properties of standard and n-3 enriched egg yolk powders. Journal of Food Engineering, 154, 58-68.

Sciarini, L. S., Rolland-Sabate, A., Guilois, S., Decaen, P., Leroy, E., & Le Bail, P. (2015). Understanding the destructuration of starch in water-ionic liquid mixtures. Green Chemistry, 17, 291-299.