Guy della-valle
- Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
Présentation
Ingénieur en mécanique des fluides et docteur en génie civil, j'ai étudié la transformation des aliments céréaliers et les propriétés de l’amidon depuis 1984, en tant qu’Ingénieur de Recherches à l'INRAE à Nantes, dans l’Unité BIA (Biopolymères, Interactions & Assemblages). Mon travail s'est focalisé sur le développement de mousses biopolymères, via la science des matériaux, la rhéologie et la modélisation ; il s’est traduit notamment par l’obtention de l’HDR en 1993. Après avoir dirigé un projet sur la Conception Assistée des Nouveaux ALiments dans les années 2000, j’ai abordé l'intégration de modèles scientifiques avec les savoir-faire issus de l'industrie alimentaire, à l'aide d'outils de transfert de connaissances. Cette approche a récemment conduit à un outil digital d’apprentissage des procédés alimentaires, dénommé Mestral.
Domaines de recherche
Compétences
Publications
Publications
Mousses extrudés à base d’amidon pour des biomatériaux générateurs de glucoseGDR Dumbio, Jun 2024, Le Havre, France |
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The role of wheat flour minor components in water absorption17th ICC International Cereal and Bread Congress, Apr 2024, Nantes, France |
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Effect of processing on morphological features and mechanical properties of extruded pea starch-protein composites.19th European Mechanics of Materials Conference (EMMC 19), May 2024, Madrid, Spain |
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Vers la modélisation de l'extrusion bi-vis pour la bioraffinerie des biomasses ligno-cellulosiques et l'obtention d'agromatériaux.19ème Société Française de Génie des Procédés (SFGP 19), Oct 2024, Deauville, France |
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From Rheology and Tribology to Consistencies and Texture13th International Workshops on Molecular Gastronomy, INRAE-AgroParisTech International Centre of Molecular Gastronomy, May 2024, Palaiseau, France |
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From food rheology and tribology to consistency and texture perceptionXVIII Italian Society of Rheology Conference, Università degli Studi di Napoli “Federico II”; Università della Campania “Luigi Vanvitelli”; Eni Versalis, Sep 2024, Naples, Italy |
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Facteurs influençant la qualité de cuisson des lentilles vertes françaisesGraines 2023, Nov 2023, Versailles, France |
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A simple theory to describe the volume of fluid flowing in a syringe under gravity: Application to the syringe flow test of the International Dysphagia Diet Standardisation initiative (IDDSI)IOP Food Physics, Jan 2023, Palaiseau, France |
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Écoulement de fluides non-Newtoniens dans une seringue sous l’effet de la gravité57ème Congrès du GFR, Oct 2023, Paris, France |
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Extruded fava bean ingredients for dairy product application14th edition of the International Congress on Engineering and Food (ICEF14)., Jun 2023, Nantes, France |
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Food models diffusion for Knowledge transfer14. International Congress on Engineering and Food (ICEF14), ICEF, Jun 2023, Nantes, France. pp.603 |
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Oral and gastrointestinal digestion of beef burgers supplemented with fava bean (Vicia fava) flour: improvement of nutritional profile14th edition of the International Congress on Engineering and Food (ICEF14), Jun 2023, Nantes, France |
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Elaboration of cereals and legumes-based extruded foods guided by rheology and simulation14th edition of the International Congress on Engineering and Food (ICEF14), Jun 2023, Nantes, France |
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Extruded fava bean ingredients for dairy product application14th edition of the International Congress on Engineering and Food (ICEF14), Jun 2023, Nantes, France |
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A simple theory helps identifying which different rheological properties can result in the same syringe flow test performance of the International Dysphagia Diet Standardisation initiative (IDDSI)International Congress on Engineering and Food 2023, Jun 2023, Nantes (France), France |
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Functional and nutritional properties of fava bean ingredients processed using extrusion8th International Conference on Food Chemistry & Technology, Oct 2022, Rome, Italy |
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Evaluation rhéologique de pâtes boulangères et relation avec leur comportement au cours de la fermentation55ème Congrès de Groupe Francaise de Rheologie (GFR), Groupe Francaise de Rheologie (GFR), Oct 2022, Bordeaux, France |
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Elaboration d'aliments à base de céréales et de légumineuses par extrusion bi-vis guidée par la rhéologie et la simulation56ème Groupe Français de Rhéologie (GFR), Oct 2022, Rennes, France |
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Processing and mechanical behavior of extruded starch-protein compositesAnnual European Rheology Conference (AERC 2022), Apr 2022, Sevilla, Spain |
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Méthodes de mesure rhéologique simples et appliquées, l’exemple des boissons à texture modifiée56ème Congrès du GFR, Oct 2022, Rennes, France |
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Functional and nutritional properties of fava bean ingredients processed using extrusionFood Chemistry & Technology, Oct 2022, Roma, Italy |
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A plant-based thermoplastic biopolymer for the 3D printing of edible parts by material extrusionScience and Technology for Meat Analogues, Mar 2021, Wageningen, Netherlands |
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Microstructure and local mechanical properties of starch/protein compositesRheology and Food structuring & destructuring., INRAE-SayFood & INRAE-BIA, Mar 2021, Webinar, France |
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Détermination du comportement rhéologique de composites amylo-protéiques en vue de leur élaboration par extrusion55ème Congrès du Groupe Français de Rhéologie (GFR), Oct 2021, Bordeaux, France |
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Extrusion d’aliments composites à base de farine de pois et de ses biopolymères, et simulation du procédé3e Rencontres francophones légumineuses Toulouse, Feb 2021, Toulouse, France |
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Rheological behaviour of molten pea composites for extrusion processing18th International Congress on Rheology, Dec 2020, Rio de Janeiro, Brazil |
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Studying dough behaviour by implementing different formulations and processing conditions during bread making process30th All Pakistan Food Science Conference & Food and Nutrition Expo, Pakistan Society of Food Scientists and Technologists, Pakistan, Dec 2019, Lahore (Pakistan), Pakistan |
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Fusion Bonding Behavior of Plasticized Corn Proteins in Fused Deposition Modeling Process34th International Conference of the Polymer Processing Society (PPS-34), May 2018, Taipei, Taiwan. pp.030055-1, ⟨10.1063/1.5088313⟩ |
Détermination de la fenêtre d’ouvrabilité d’un biopolymère thermoplastique pour la fabrication additive par dépôt de fil fonduXVIIéme Congrès de la Société Française de Génie des Procédés, 2019, Nantes, France |
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Artificial oral processing of extruded pea flour snacks.13. International Congress on Engineering and Food (ICEF 13), Sep 2019, Melbourne, Australia |
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Food process models for training purpose through knowledge engineering methods13. International Congress on Engineering and Food (ICEF 13), Sep 2019, Melbourne, Australia |
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Effect of morphology on the elastoplastic behaviour of pea based starch-protein composites24e Congrès Français de Mécanique (CFM), Aug 2019, Brest, France |
Plasticization of zein by acetate based ionic liquidsILMAT V, 4th International Conference on Ionic Liquid-based Materials, 2019, Paris, France |
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Élaboration de différentes morphologies de composites d’amidon et de protéines de pois guidée par la simulation numérique de l’extrusionCongrès de la Société Française de Génie des Procédés (SFGP), Oct 2019, Nantes, France |
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Viscosity of artificial bolus of high protein extruded snacksAnnual European Rheology Conference 2018 (AERC 2018), Apr 2018, Sorrento, Italy |
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Can instrumental characterization help predicting sour taste perception in sourdough bread?7th International Symposium on Sourdough, Jun 2018, Cork, Ireland |
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Détermination des propriétés de fusion-adhésion de filaments extrudés à base de protéines de maïs53éme Congrès du Groupe Français de Rhéologie, Oct 2018, Brest, France |
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Melt processed zein plasticized by pharmaceutically active ionic liquid for drug delivery.Journées Scientifiques du GDR-LIPS, Oct 2018, Lyon, France |
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Innovations on processing applied on legumes: insights from the French sectorThe 2-in-1 LegValue Workshop, Dec 2018, Paris, France |
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Modélisation discrète de la déconstruction d’aliments - projet AIC MiDiDAMMétaséminaire CEPIA 2018, Mar 2018, Paris, France |
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Chewing behavior of high-protein expanded pea flour5. international conference on Food oral processing, Jul 2018, Nottingham, United Kingdom |
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3D printing of maize protein by fused deposition modeling32th International Conference of the Polymer Processing Society (PPS 32), Polymer Processing Society, Jul 2016, Lyon, France. ⟨10.1063/1.5016792⟩ |
La supplémentation de fibres alimentaires, en surnutrition, limite la lipogenèse hépatique et favorisent la β-oxydation musculaireJournée Scientifique du CRNH Auvergne, Centre de Recherche en Nutrition Humaine (CRNH). Clermont-Ferrand, FRA., Nov 2017, Clermont-Ferrand, France. n.p |
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Plasticized protein for 3D printing by fused deposition modeling19. International ESAFORM Conference on Material Forming (ESAFORM), Apr 2016, Nantes, France. ⟨10.1063/1.4963611⟩ |
Phenomenological Model of Maize Starches Expansion by Extrusion19th International Conference on Material Forming (esaform 2016), Apr 2016, Nantes, France. pp.UNSP 180002 |
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Ionic liquids as plasticizers for starch based materials66th Starch Convention, 2015, Detmold, Germany |
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Modelling starch expansion by twin screw extrusionLudovic Club, SCC Company, Mar 2015, Lyon, France |
Élaboration des aliments extrudés à base de céréales guidée par la rhéologie et la simulation19ème Société Française de Génie des Procédés (SFGP 19), Oct 2024, Deauville, France |
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Variability of wheat flour components and dough rheological properties.International Conference on Bread and Cereals, Apr 2024, Nantes, France |
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Processing cereals and legumes-based extruded foods using rheology and simulation17th ICC International Cereal and Bread Congress (ICBC24), Apr 2024, Nantes (FR), France |
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Variability of wheat flour components and dough rheological properties17th ICC International Cereal and Bread Congress, Apr 2024, Nantes, France |
Processing cereals and legumes-based extruded foods using rheology and simulation10th International Conference on Food Chemistry & Technology (FCT-2024), Nov 2024, Valencia (Espagne), Spain |
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Biochemical charactization and cooking behavior of lentils and chickpeas.International Conference on Bread and Cereals, Apr 2024, Nantes, France |
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Formulation with F ava bean (Vicia faba L.) or Fava bean + Flaxseed delayed lipid oxidation in frankfurter and during its digestion70.International Congress of Meat Science and Technology, Aug 2024, Foz Do Iguaçu, Brazil |
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Is there a relationship between the pedoclimatic conditions of cultivation, the appearance and the canning quality of green lentil seeds of the Anicia variety?17th ICC International Cereal and Bread Congress (ICBC), Apr 2024, Nantes (Cité des Congrès), France |
Looking for a compromise to supplement beef burgers with fava bean (Vicia fava) flour14th edition of the International Congress on Engineering and Food (ICEF14), Jun 2023, Nantes, France |
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Rheology and simulation for the processing of extruded breakfast cerealsXIXth International Congress on Rheology (ICR), Jul 2023, Athène, Greece |
Élaboration des aliments extrudés à base de céréales guidée par la rhéologie et la simulation57ème Groupe Français de Rhéologie (GFR), Oct 2023, Paris, France |
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Integrating the variability of wheat minor components to model farinograph absorptionInternational Congress of Engineering and Food 14, Jun 2023, Nantes, France |
Elaboration of extruded breakfast cereals, guided by rheology and extrusion14th edition of the International Congress on Engineering and Food (ICEF14), Jun 2023, Nantes, France |
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Simple rheological tests to assess the swallowing capacity of foods.Annual European Rheology Conference 2022,, Apr 2022, Sevilla (Spain), Spain |
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A simple theory helps identifying which different rheological properties can result in the same IDDSI syringe flow test performance12th Annual Congres of the European Society for Swallowing Disorders - Deglutology: (re)Connecting in Dysphagia, Sep 2022, Leuven, Belgium |
A bread enriched in fermentable fibers increases lipids oxidation in muscles and protects liver from lipid accumulation in overfed mini pig16th ICC Cereal and Bread Congress, Mar 2021, Christchurch, New Zealand |
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Morphology & mechanical properties of pea starch-protein composites18th International Congress on Rheology, Dec 2020, Rio de Janeiro, Brazil |
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Modélisation péridynamique du comportement à la rupture de mousses solides54ème Congrès du Groupe Français de Rhéologie, Oct 2019, Montpellier, France |
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Multi-scale structural changes of pea flour melting during extrusion19. ICC Conference “Science meets Technology", Apr 2019, Vienna, Austria |
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Multi-scale structural changes of pea flour melting during extrusionCereals & Grains 18, Oct 2018, London, United Kingdom. 2018 |
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Elaboration et comportement mécanique de matériaux composites amylo-protéiques53ème Congrès du GFR (Groupe Français de Rhéologie), Oct 2018, Brest, France. , 2018 |
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Les fibres alimentaires modifient l’impact de la suralimentation sur le métabolisme hépathique18. journée scientifique du GIS IMBL, May 2018, Clermont-Ferrand, France. , 31 p., 2018, 18ème journée scientifique du GIS IMBL. Lipides Nutrition et Santé |
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Evaluation de la déstructuration orale de protéagineux extrudés2. Rencontres Francophones sur les Légumineuses - RFL#2, Sep 2018, Toulouse, France. , 2018 |
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Multi-scale structural changes of pea flour starch and proteins during extrusion32. EFFoST International Conference, Nov 2018, Nantes, France. 2018 |
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Morphology and mechanical behavior of pea based starch-protein composites obtained by extrusion32nd European Federation of Food Science and Technology (EFFoST) International Conference, Nov 2018, Nantes, France |
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Elaboration et comportement mécanique de matériaux composites amylo-protéiques53eme Congrès du Groupe Français de Rhéologie, Oct 2018, Brest, France |
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Elaboration and mechanical behavior of starch-protein composites32nd EFFoST International Conference: Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nov 2018, Nantes, France. , 2018 |
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Phenomenological model of oral processing of high-protein extruded pea flour32. EFFoST International Conference, Nov 2018, Nantes, France. 2018 |
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Viscosité des bols alimentaires issues de protéagineux extrudés53. Congrès du GFR (Groupe Français de Rhéologie), Oct 2018, Brest, France. 2018 |
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Multi-scale structural changes of pea flour melting during extrusionCEREALS 17, 2017, San Diego, United States. 2017 |
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Biopolymers and structural changes during plant proteins texturizing by extrusionColloque Biopolymers 2017, Nov 2017, Nantes, France. 2017 |
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Viscous behavior of molten pea flour during extrusionCEREALS 17, 2017, San Diego, United States. 2017 |
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Un glossaire panification aux standards du web sémantique68. Journées Techniques des Industries Céréalières (JTIC), Nov 2017, Paris, France. , 2017 |
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Les fibres alimentaires limitent le stockage de lipides hépatiques en situation de surnutrition : quels mécanismes et quels médiateurs ?JFN 2017, Journées Francophones de Nutrition, Dec 2017, Nantes, France. 2017 |
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Les fibres alimentaires, dans le cadre d’une sur-nutrition, ralentissent la prise de poids et protègent le foie d’une utilisation et d’un captage excessif de glucoseJFN 2016, Journées Francophones de Nutrition, Nov 2016, Montpellier, France. 441 p., 2016, JFN 2016 Livre des résumés |
Starch based materials: ionic liquids as processing aidsECCE Nice 2015, 10th European Congress of Chemical Engineering, 2015, Nice, France |
Extrusion cooking modeling, control, and optimizationWoodhead Publishing and AACC. Extrusion Cooking, Elsevier, pp.295-330, 2020, Cereal Grains Processing, 978-0-12-815360-4. ⟨10.1016/B978-0-12-815360-4.00010-9⟩ |
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Transport phenomena and material changes during extrusionWoodhead Publishing and AACC. Extrusion Cooking, Elsevier, pp.179-204, 2020, Cereal Grains Processing, 978-0-12-815360-4. ⟨10.1016/B978-0-12-815360-4.00006-7⟩ |
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Texturation de matières premières protéiques végétales par cuisson-extrusionPhilippe Cassagnau; Véronique Bounor-Legaré. Extrusion réactive : Des aspects fondamentaux aux développements industriels, , pp.193-207, 2020, 978-2-7462-4871-7 |
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Extrusion-Cooking and expansionBreakfast Cereals and How They Are Made, Elsevier, pp.141-167, 2020, 978-0-12-812044-6978-0-12-812043-9. ⟨10.1016/B978-0-12-812043-9.00007-2⟩ |
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Extrusion—Cooking and expansionWOODHEAD PUBL LTD. Breakfast Cereals and how they are made : raw materials, processing and production, Elsevier, pp.141-167, 2020, 978-0-12-812044-6 ; 978-0-12-812043-9. ⟨10.1016/B978-0-12-812043-9.00007-2⟩ |
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Food Structure Development in Cereal and Snack ProductsFotis Spyropoulos; Aris Lazidis; Ian Norton. HANDBOOK OF FOOD STRUCTURE DEVELOPMENT, 18, The Royal Society of Chemistry, pp.151-172, 2020, Food Chemistry, Function and Analysis, 978-1-78801-615-5. ⟨10.1039/9781788016155-00151⟩ |
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Integration of basic knowledge models for the simulation of cereal foods processing and propertiesMeasurement, Modeling and Automation in Advanced Food Processing, 161, Editions Springer, 2017, Advances in Biochemical Engineering Biotechnology, 978-3-319-60109-0. ⟨10.1007/10_2017_10⟩ |
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MOBILISING AI and food science to better define wheat quality2023, pp.51-55 |
un pain enrichi en fibres pour limiter les effets délétères de la surnutrition2020 |
Insights into the structure and texture of expanded pea flours: the effect of proteins aggregation2024 |
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Multiscale Finitie Element Modelling of pea starch-protein composites2024 |
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Functional and nutritional properties of fava bean ingredients processed by extrusion2024 |
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Elaboration et comportement mécanique de composites à base de protéagineux2023 |
Elaboration et comportement mécanique de composites amylo-protéiques2021 |
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Livre blanc - Octobre 2022 Protéines végétales pour une santé globale : identification des connaissances, verrous et leviers pour leur développement dans l'alimentation humainePlantAlliance. 2022 |