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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

2016

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


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://dx.doi.org/ http://doi.org/10.1039/C6RA16573G


De Pilli, T., Giuliani, R., Buléon, 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 & 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


Guyon, C., Meynier, A., & de Lamballerie, M. (2016). Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. Trends in Food Science & Technology, 50, 131-143.

http://dx.doi.org/10.1016/j.tifs.2016.01.026


Laporte, M., Montillet, A., Della Valle, D., Loisel, C., & Riaublanc, A. (2016). Characteristics of foams produced with viscous shear thinning fluids using microchannels at high throughput. Journal of Food Engineering, 173, 25-33.

http://dx.doi.org/10.1016/j.jfoodeng.2015.10.032


Lourdin, D., Peixinho, J., Bréard, 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


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 WOS:000376789900012


Rzigue, A., Monteau, J., 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 WOS:000374919400008


Sagnelli, D., Hebelstrup, K. H., Leroy, E., Rolland-Sabaté, 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


 


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