Guy della-valle

Ingenieur de recherche

30%

Open access

136

Documents

Current affiliations

577435

Researcher identifiers

guy-della-valle
0000-0001-6139-3379

Contact

Presentation

Research domains

Engineering Sciences [physics]

Skills

rhéologie modélisation procédés biopolymères céréales amidon

Publications

	From Alveograph test to extensional behavior of wheat flour dough Maude Dufour , Laurent Chaunier , Florence Hugon , Aurore Dugué , Kamal Kansou Rheologica Acta, 2024, 63 (3), pp.179-190. ⟨10.1007/s00397-024-01430-6⟩ Journal articles hal-04673979v1
	Unravelling the relationships between wheat dough extensional properties, gluten network and water distribution M. Dufour , Laurent Chaunier , D. Lourdin , Anne-Laure Réguerre , F. Hugon Food Hydrocolloids, 2024, 146, pp.109214. ⟨10.1016/j.foodhyd.2023.109214⟩ Journal articles hal-04275010v1
	The role of wheat flour minor components in predicting water absorption Laura Rezette , Kamal Kansou , G. Della Valle , Sophie Le Gall , Luc Saulnier Food Chemistry, 2024, pp.141232. ⟨10.1016/j.foodchem.2024.141232⟩ Journal articles hal-04701222v1
	Evaluation of extruded starch foam for glucose-supplying biomaterials A. Lescher , Kamal Kansou , Guy Della Valle , H. Petite , Denis Lourdin Carbohydrate Polymers, 2024, 340, pp.122319. ⟨10.1016/j.carbpol.2024.122319⟩ Journal articles hal-04669809v1
	Elaboration de snacks extrudés riches en protéines de légumineuses et adaptés à la mastication guidée par la rhéologie et la simulation Magdalena Kristiawan , Guy Della Valle Industries Alimentaires et Agricoles, 2023, 20230102-39-46 Journal articles hal-04671289v1
	Water mobility and microstructure of gluten network during dough mixing using TD NMR Maude Dufour , Loïc Foucat , Florence Hugon , Aurore Dugué , Hubert Chiron Food Chemistry, 2023, 409, pp.135329. ⟨10.1016/j.foodchem.2022.135329⟩ Journal articles hal-03985426v1
	Modeling the mixing power curve to assess bread dough rheological behavior F. Hugon , M. Dufour , Hubert Chiron , Guy Della Valle , Kamal Kansou Journal of Cereal Science, 2023, 111, pp.103667. ⟨10.1016/j.jcs.2023.103667⟩ Journal articles hal-04079641v1
	Thermorheological characteristics and extrudability aptitude of a new amylose-free cassava starch Adriana Pulido Diaz , Guy Della Valle , Freddy Forero Longas Ciência e Agrotecnologia, 2023, 47, pp.e014422. ⟨10.1590/1413-7054202347014422⟩ Journal articles hal-04289290v1
	Increasing plant protein attractivity to develop the offer to consumers Guy Della Valle , Catherine M.G.C. Renard Chemical Engineering Transactions, 2023, 102, pp.37. ⟨10.3303/CET23102007⟩ Journal articles hal-04654321v1
	Rheology of wheat flour dough at mixing Guy Della Valle , Hubert Chiron , Luc Saulnier , Maude Dufour , Florence Hugon Current Opinion in Food Science, 2022, 47, pp.100873. ⟨10.1016/j.cofs.2022.100873⟩ Journal articles hal-03714931v1
	Rheological properties of artificial boluses of cereal foods enriched with legume proteins F. Gibouin , R. van Der Sman , J. Benedito , G. Della Valle Food Hydrocolloids, 2022, 122, pp.107096. ⟨10.1016/j.foodhyd.2021.107096⟩ Journal articles hal-03351218v1
	Food modelling strategies and approaches for knowledge transfer Kamal Kansou , Wim Laurier , Maria Charalambides , Guy Della Valle , Ilija Djekic Trends in Food Science and Technology, 2022, 120, pp.363-373. ⟨10.1016/j.tifs.2022.01.021⟩ Journal articles hal-03542205v1
	Extrusion Simulation for the Design of Cereal and Legume Foods Magdalena Kristiawan , Guy Della Valle , Françoise Berzin Foods, 2022, 11 (12), pp.1780. ⟨10.3390/foods11121780⟩ Journal articles hal-03736329v1
	Variations of the viscous properties of a sponge cake artificial bolus with some physiological parameters F. Gibouin , Guy Della Valle , R. van Der Sman Food and Function, 2022, pp.Early Access. ⟨10.1039/D1FO04213K⟩ Journal articles hal-03615139v1
	Cell walls of extruded pea snacks: Morphological and mechanical characterisation and finite element modelling I. Jebalia , Guy G. Della Valle , Sofiane Guessasma , Magdalena Kristiawan Food Research International, 2022, 162, pp.112047. ⟨10.1016/j.foodres.2022.112047⟩ Journal articles hal-04671234v1
	Microstructure and local mechanical properties of pea starch / protein composites Imen Jebalia , Magdalena Kristiawan , Maria Charalambides , Samuel A. Humphry-Baker , Guy Della Valle Composites Part C: Open Access, 2022, 8, pp.100272. ⟨10.1016/j.jcomc.2022.100272⟩ Journal articles hal-03330826v1
	Extrusion of pea snack foods and control of biopolymer changes aided by rheology and simulation I. Jebalia , Guy Della Valle , Magdalena Kristiawan Food and Bioproducts Processing, 2022, 135, pp.190-204. ⟨10.1016/j.fbp.2022.08.001⟩ Journal articles hal-03762852v1
	Cell walls of extruded pea snacks: Morphological and mechanical characterisation and finite element modelling Imen Jebalia , Guy Della Valle , Sofiane Guessasma , Magdalena Kristiawan Food Research International, 2022, 162, pp.112047. ⟨10.1016/j.foodres.2022.112047⟩ Journal articles hal-03871253v1
	Extrusion Simulation for the Design of Cereal and Legume Foods Magdalena Kristiawan , Guy Della Valle , Françoise Berzin Foods, 2022, 11 (12), pp.1780. ⟨10.3390/foods11121780⟩ Journal articles hal-04671250v1
	Extrusion of pea snack foods and control of biopolymer changes aided by rheology and simulation Imen Jebalia , Guy G. Della Valle , Magdalena Kristiawan Food and Bioproducts Processing, 2022, 135, pp.190-204. ⟨10.1016/j.fbp.2022.08.001⟩ Journal articles hal-04671229v1
	Modelling Processes and Products in the Cereal Chain Otilia Carvalho , Maria Charalambides , Ilija Djekić , Christos Athanassiou , Serafim Bakalis Foods, 2021, 10 (1), pp.82. ⟨10.3390/foods10010082⟩ Journal articles hal-03149019v1
	Artificial Oral Processing of Extruded Pea Flour Snacks Magdalena Kristiawan , G. Della Valle , A.-L. Réguerre , V Micard , Christian Salles Food Engineering Reviews, 2021, 13 (1), pp.247-261. ⟨10.1007/s12393-020-09220-5⟩ Journal articles hal-03330215v1
	A digital learning tool based on models and simulators for food engineering (MESTRAL) Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Kondjoyan Journal of Food Engineering, 2021, 293, pp.110375. ⟨10.1016/j.jfoodeng.2020.110375⟩ Journal articles hal-02980650v1
	Oral processing and comfort perception of soft cereal foods fortified with pulse proteins in the elderly with different oral health status M. Assad-Bustillos , Carole Tournier , J. Palier , Chantal Septier , Gilles Feron Food and Function, 2020, 11 (5), pp.4535-4547. ⟨10.1039/c9fo02993a⟩ Journal articles hal-02884860v1
	Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins M. Assad Bustillos , C. Jonchère , C. Garnier , A.L. Réguerre , G. Della Valle Food Hydrocolloids, 2020, 101, pp.105553. ⟨10.1016/j.foodhyd.2019.105553⟩ Journal articles hal-03212402v1
	Impact of protein reinforcement on the deformation of soft cereal foods under chewing conditions studied by X-ray tomography and finite element modelling M. Assad-Bustillos , S. Guessasma , A.L. Réguerre , G. Della Valle Journal of Food Engineering, 2020, 286, pp.110108. ⟨10.1016/j.jfoodeng.2020.110108⟩ Journal articles hal-03210005v1
	Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins M. Assad Bustillos , Camille Jonchère , Catherine Garnier , Anne-Laure Réguerre , Guy Della Valle Food Hydrocolloids, 2020, 101, pp.105553. ⟨10.1016/j.foodhyd.2019.105553⟩ Journal articles hal-04625003v1
	Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion I. Jebalia , J.-E. Maigret , A.-L. Réguerre , B. Novales , S. Guessasma Carbohydrate Polymers, 2019, 223, pp.1-9. ⟨10.1016/j.carbpol.2019.115086⟩ Journal articles hal-03329262v1
	Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion Imen Jebalia , Jean-Eudes Maigret , Anne-Laure Reguerre , Bruno Novales , Sofiane Guessasma Carbohydrate Polymers, 2019, 223, pp.1-9. ⟨10.1016/j.carbpol.2019.115086⟩ Journal articles hal-02617963v1
	Enrichissement des produits céréaliers en fibres alimentaires : opportunités et contraintes technologiques Guy Della Valle , Hubert Chiron , Laurie Saulnier Innovations Agronomiques, 2019, 78, pp.55-68. ⟨10.15454/vpfg-ev5⟩ Journal articles hal-02914388v1
	Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foods Melissa Assad-Bustillos , Carole Tournier , Chantal Septier , Guy Della Valle , Gilles Feron Food Research International, 2019, 118, pp.13-21. ⟨10.1016/j.foodres.2017.11.057⟩ Journal articles hal-02622006v1
	Validation and use for product optimization of a phenomenological model of starch foods expansion by extrusion Magdalena Kristiawan , Guy Della Valle , Kamal Kansou , Amadou Ndiaye , Bruno Vergnes Journal of Food Engineering, 2019, 246, pp.160-178. ⟨10.1016/j.jfoodeng.2018.11.006⟩ Journal articles hal-01990152v1
	Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status Melissa Assad Bustillos , Carole Tournier , Gilles Feron , Sofiane Guessasma , Anne-Laure Reguerre Food Hydrocolloids, 2019, 91, pp.153-165. ⟨10.1016/j.foodhyd.2019.01.009⟩ Journal articles hal-02625724v1
	INRA's research in industrial biotechnology: For food, chemicals, materials and fuels Carole Camarasa , Hubert Chiron , Fayza Daboussi , Guy Della Valle , Claire Dumas Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2018, 46, pp.140-152. ⟨10.1016/j.ifset.2017.11.008⟩ Journal articles hal-03628058v1
	Effect of brown seaweed powder on physical and textural properties of wheat bread Santiago Arufe , Guy Della Valle , Hubert Chiron , Francisco Chenlo , Jorge Sineiro European Food Research and Technology, 2018, 244 (1), pp.1-10. ⟨10.1007/s00217-017-2929-8⟩ Journal articles hal-02621874v1
	How does temperature govern mechanisms of starch changes during extrusion? Nicolas Logié , Guy Della Valle , Agnès Rolland-Sabaté , Nicolas Descamps , Jérémie Soulestin Carbohydrate Polymers, 2018, 184, pp.57-65. ⟨10.1016/j.carbpol.2017.12.040⟩ Journal articles hal-02621492v1
	The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production Cesar Arturo Aceves-Lara , Violaine Athès , Patrice Buche , Guy Della Valle , Vincent Farines Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2018, Food Science and Technology in France: INRA’s contribution to this area, 46, pp.54-64. ⟨10.1016/j.ifset.2017.10.006⟩ Journal articles lirmm-01651998v1
	Multi-scale structural changes of starch and proteins during pea flour extrusion Magdalena Kristiawan , Valerie Micard , Priscilla Maladira , Christine Alchamieh , Jean-Eudes Maigret Food Research International, 2018, 108, pp.203-215. ⟨10.1016/j.foodres.2018.03.027⟩ Journal articles hal-01837510v1
	Etude des propriétés rhéologiques et des modifications structurales de protéines de maïs plastifiées en vue de leur impression 3D par dépôt de fil fondu. Laurent Chaunier , Michèle Dalgalarrondo , Guy Della Valle , Denis Lourdin , Didier Marion Rhéologie, 2018, 0033, pp.1-7 Journal articles hal-01823463v1
	Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz) Adriana Pulido Diaz , Denis Lourdin , Guy Della Valle , Alejandro Fernandez Quintero , Hernan Ceballos Carbohydrate Polymers, 2017, 157, pp.1777-1784. ⟨10.1016/j.carbpol.2016.11.058⟩ Journal articles hal-01603936v1
	Processing and rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends S Arufe , Hubert Chiron , Joel Dore , Isabelle Savary-Auzeloux , Luc Saulnier Food Research International, 2017, 97, pp.123 - 132. ⟨10.1016/j.foodres.2017.03.040⟩ Journal articles hal-04684408v1
	Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends S. Arufe , Hubert Chiron , Joel Dore , Isabelle Savary-Auzeloux , Luc Saulnier Food Research International, 2017, 97, pp.123-132. ⟨10.1016/j.foodres.2017.03.040⟩ Journal articles hal-01539469v1
	Cellular structure and rheological properties of shaped fermented wheat flour dough Aleida Sandoval , Laurent Chaunier , Hubert Chiron , Guy Della Valle , Anne-Laure Reguerre Journal of Cereal Science, 2017, 73, pp.91-98. ⟨10.1016/j.jcs.2016.12.001⟩ Journal articles hal-01602659v1
	Rheology and structural changes of plasticized zeins in the molten state Laurent Chaunier , Guy Della Valle , Michèle Dalgalarrondo , Denis Lourdin , Didier Marion Rheologica Acta, 2017, 56 (11), pp.941 - 953. ⟨10.1007/s00397-017-1045-9⟩ Journal articles hal-01636800v1
	Modeling of starchy melts expansion by extrusion Magdalena Kristiawan , L. Chaunier , G. Della Valle , A. Ndiaye , B. Vergnes Trends in Food Science and Technology, 2016, 48, pp.13-26. ⟨10.1016/j.tifs.2015.11.004⟩ Journal articles hal-03329279v1
	Structure du pain et index glycémique Luc Saulnier , Valérie Micard , Guy Della Valle Cahiers de Nutrition et de Diététique, 2014, 49 (2), pp.61-66. ⟨10.1016/j.cnd.2014.01.004⟩ Journal articles hal-01837408v1
	L'ingénierie des Connaissances, un outil pour intégrer les connaissances sur les procédés de la chaîne alimentaire et aider à la décision. Guy Della Valle , Nathalie Perrot , Cédric Baudrit , Patrice Buche , Kamal Kansou Innovations Agronomiques, 2012, 19, pp.107-116. ⟨10.17180/h2xr-ft10⟩ Journal articles lirmm-00764369v1
	A basic model for a twin-screw extruder J. Tayeb , Bruno Vergnes , G. Della Valle Journal of Food Science, 1989, 53 (4), pp.1047-1056. ⟨10.1111/j.1365-2621.1989.tb07941.x⟩ Journal articles hal-02725397v1

	Mousses extrudés à base d’amidon pour des biomatériaux générateurs de glucose Anaïs Lescher , Kamal Kansou , Guy Della Valle , Hervé Petite , Denis Lourdin GDR Dumbio, Jun 2024, Le Havre, France Conference papers hal-04674780v1
	Effect of processing on morphological features and mechanical properties of extruded pea starch-protein composites. Imen Jebalia , Magdalena Kristiawan , Sofiane Guessasma , Guy Della Valle 19th European Mechanics of Materials Conference (EMMC 19), May 2024, Madrid, Spain Conference papers hal-04671784v1
	Vers la modélisation de l'extrusion bi-vis pour la bioraffinerie des biomasses ligno-cellulosiques et l'obtention d'agromatériaux. Trystan Domenech , Françoise Berzin , Philippe Evon , Guadalupe Vaca Medina , Virginie Vandenbossche Maréchal 19ème Société Française de Génie des Procédés (SFGP 19), Oct 2024, Deauville, France Conference papers hal-04671968v1
	Elaboration of cereals and legumes-based extruded foods guided by rheology and simulation Magdalena Kristiawan , Guy Della Valle , Françoise Berzin 14th edition of the International Congress on Engineering and Food (ICEF14), Jun 2023, Nantes, France Conference papers hal-04672503v1
	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) Rémi Lecanu , Cassandre Leverrier , Guy Della Valle , Marco Ramaioli International Congress on Engineering and Food 2023, Jun 2023, Nantes (France), France Conference papers hal-04523007v1
	Écoulement de fluides non-Newtoniens dans une seringue sous l’effet de la gravité Rémi Lecanu , Guy Della Valle , Cassandre Leverrier , Marco Ramaioli 57ème Congrès du GFR, Oct 2023, Paris, France Conference papers hal-04523035v1
	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) Rémi Lecanu , Cassandre Leverrier , Guy Della Valle , Marco Ramaioli IOP Food Physics, Jan 2023, Palaiseau, France Conference papers hal-04523018v1
	Oral and gastrointestinal digestion of beef burgers supplemented with fava bean (Vicia fava) flour: improvement of nutritional profile Susana Ribes , Laurent Aubry , Thierry Sayd , Imen Jebalia , Magdalena Kristiawan 14th edition of the International Congress on Engineering and Food (ICEF14), Jun 2023, Nantes, France Conference papers hal-04671772v1
	Food models diffusion for Knowledge transfer Kamal Kansou , Wim Laurier , Marinos Charalambides , G. Della Valle , Ilija Djekic ICEF 14 - International Congress on Engineering and Food, ICEF, Jun 2023, Nantes, France. pp.603 Conference papers hal-04669427v1
	Extruded fava bean ingredients for dairy product application Imen Jebalia , Magdalena Kristiawan , Gilles Garric , Guillaume Levesque-Du-Rostu , Didier Dupont 14th edition of the International Congress on Engineering and Food (ICEF14)., Jun 2023, Nantes, France Conference papers hal-04672515v1
	Méthodes de mesure rhéologique simples et appliquées, l’exemple des boissons à texture modifiée Rémi Lecanu , Cassandre Leverrier , Guy Della Valle , Marco Ramaioli 56ème Congrès du GFR, Oct 2022, Rennes, France Conference papers hal-04522974v1
	Processing and mechanical behavior of extruded starch-protein composites Imen Jebalia , Magdalena Kristiawan , Maria Charalambides , Samuel A. Humphry-Baker , Sofiane Guessasma Annual European Rheology Conference (AERC 2022), Apr 2022, Sevilla, Spain Conference papers hal-04672534v1
	Evaluation rhéologique de pâtes boulangères et relation avec leur comportement au cours de la fermentation Aamir Shehzad , Laurent Chaunier , Hubert Chiron , Guy Della Valle , Kamal Kansou 55ème Congrès de Groupe Francaise de Rheologie (GFR), Groupe Francaise de Rheologie (GFR), Oct 2022, Bordeaux, France Conference papers hal-04575281v1
	Functional and nutritional properties of fava bean ingredients processed using extrusion Imen Jebalia , Magdalena Kritiawan , Didier Dupont , Véronique Santé-Lhoutellier , Antoine Germain 8th International Conference on Food Chemistry & Technology, Oct 2022, Rome, Italy Conference papers hal-03842069v1
	Elaboration d'aliments à base de céréales et de légumineuses par extrusion bi-vis guidée par la rhéologie et la simulation Magdalena Kristiawan , Guy Della Valle , Françoise Berzin 56ème Groupe Français de Rhéologie (GFR), Oct 2022, Rennes, France Conference papers hal-04671914v1
	Extrusion d’aliments composites à base de farine de pois et de ses biopolymères, et simulation du procédé Imen Jebalia , Magdalena Kristiawan , Guy Della Valle 3e Rencontres francophones légumineuses Toulouse, Feb 2021, Toulouse, France Conference papers hal-03330748v1
	Détermination du comportement rhéologique de composites amylo-protéiques en vue de leur élaboration par extrusion Imen Jebalia , Matthieu Bretesché , Anne-Laure Réguerre , Sofiane Guessasma , Guy Della Valle 55ème Congrès du Groupe Français de Rhéologie (GFR), Oct 2021, Bordeaux, France Conference papers hal-03330811v1
	A plant-based thermoplastic biopolymer for the 3D printing of edible parts by material extrusion. Laurent Chaunier , Denis Lourdin , Guy Della Valle , Sofiane Guessasma , Eric Leroy Science and Technology for Meat Analogues, Mar 2021, Wageningen, Netherlands Conference papers hal-04673509v1
	Microstructure and local mechanical properties of starch/protein composites Imen Jebalia , Magdalena Kristiawan , Sofiane Guessasma , Guy Della Valle Rheology and Food structuring & destructuring., INRAE-SayFood & INRAE-BIA, Mar 2021, Webinar, France Conference papers hal-04673027v1
	Rheological behaviour of molten pea composites for extrusion processing Imen Jebalia , Jean-Eudes Maigret , Anne-Laure Réguerre , Sofiane Guessasma , Denis Lourdin 18th International Congress on Rheology, Dec 2020, Rio de Janeiro, Brazil Conference papers hal-03330745v1
	Effect of morphology on the elastoplastic behaviour of pea based starch-protein composites Imen Jebalia , Jean-Eudes Maigret , Anne-Laure Réguerre , Sofiane Guessasma , Denis Lourdin 24e Congrès Français de Mécanique (CFM), Aug 2019, Brest, France Conference papers hal-03330700v1
	Food process models for training purpose through knowledge engineering methods Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Marc Kondjoyan ICEF13 - 13th International Congress on Engineering and Food, Sep 2019, Melbourne, Australia Conference papers hal-03125592v1
	Studying dough behaviour by implementing different formulations and processing conditions during bread making process Aamir Shehzad , Laurent Chaunier , Hubert Chiron , Guy Della Valle , Denis Lourdin 30th All Pakistan Food Science Conference & Food and Nutrition Expo, Pakistan Society of Food Scientists and Technologists, Pakistan, Dec 2019, Lahore (Pakistan), Pakistan Conference papers hal-04575262v1
	Élaboration de différentes morphologies de composites d’amidon et de protéines de pois guidée par la simulation numérique de l’extrusion Imen Jebalia , Jean-Eudes Maigret , Anne-Laure Réguerre , Sofiane Guessasma , Denis Lourdin Congrès de la Société Française de Génie des Procédés (SFGP), Oct 2019, Nantes, France Conference papers hal-03330717v1
	Plasticization of zein by acetate based ionic liquids Laurent Chaunier , Guy Della Valle , Denis Lourdin , Eric Leroy ILMAT V, 4th International Conference on Ionic Liquid-based Materials, 2019, Paris, France Conference papers hal-02549126v1
	Détermination de la fenêtre d’ouvrabilité d’un biopolymère thermoplastique pour la fabrication additive par dépôt de fil fondu. Laurent Chaunier , Guy Della Valle , Denis Lourdin , Eric Leroy XVIIéme Congrès de la Société Française de Génie des Procédés, 2019, Nantes, France Conference papers hal-02549193v1
	Artificial oral processing of extruded pea flour snacks. Magdalena Kristiawan , Guy Della Valle , Anne-Laure Réguerre , Valérie Micard , Christian Salles 13. International Congress on Engineering and Food (ICEF 13), Sep 2019, Melbourne, Australia Conference papers hal-03331441v1
	Chewing behavior of high-protein expanded pea flour Magdalena Kristiawan , Thomas Mégaradémy , Christine Alchamieh , Anne-Laure Réguerre , Emin M. Azad 5. international conference on Food oral processing, Jul 2018, Nottingham, United Kingdom Conference papers hal-01918041v1
	Can instrumental characterization help predicting sour taste perception in sourdough bread? Héliciane Clément , Cécile Rannou , Hubert Chiron , Philippe Courcoux , Maren Bonnand-Ducasse 7th International Symposium on Sourdough, Jun 2018, Cork, Ireland Conference papers hal-01883822v1
	Viscosity of artificial bolus of high protein extruded snacks Magdalena Kristiawan , Thomas Mégaradémy , Christine Alchamieh , Anne-Laure Réguerre , Guy Della Valle Annual European Rheology Conference 2018 (AERC 2018), Apr 2018, Sorrente, Italy Conference papers hal-01914399v1
	Détermination des propriétés de fusion-adhésion de filaments extrudés à base de protéines de maïs Laurent Chaunier , Guy Della Valle , Denis Lourdin , Eric Leroy 53éme Congrès du Groupe Français de Rhéologie, Oct 2018, Brest, France Conference papers hal-01963937v1
	Fusion Bonding Behavior of Plasticized Corn Proteins in Fused Deposition Modeling Process Laurent Chaunier , Benoit Duchemin , Estelle Couallier , Guy Della Valle , Denis Lourdin 34th International Conference of the Polymer Processing Society (PPS-34), May 2018, Taipei, Taiwan. pp.030055-1, ⟨10.1063/1.5088313⟩ Conference papers hal-01823576v1
	Innovations on processing applied on legumes: insights from the French sector Guy Della Valle , Marc Anton , Valérie Micard , Alain Riaublanc The 2-in-1 LegValue Workshop, Dec 2018, Paris, France Conference papers hal-02737651v1
	Melt processed zein plasticized by pharmaceutically active ionic liquid for drug delivery. Laurent Chaunier , Guy Della Valle , Denis Lourdin , Eric Leroy , Lydie Viau Journées Scientifiques du GDR-LIPS, Oct 2018, Lyon, France Conference papers hal-01963951v1
	Modélisation discrète de la déconstruction d’aliments - projet AIC MiDiDAM Xavier Frank , Jean-Yves Delenne , Komlanvi Lampoh , Saeid Nezamabadi , Farhang Radjai Métaséminaire CEPIA 2018, Mar 2018, Paris, France Conference papers hal-01918035v1
	La supplémentation de fibres alimentaires, en surnutrition, limite la lipogenèse hépatique et favorisent la β-oxydation musculaire Didier Remond , Emilie Paufique , Guy Della Valle , Daniel Bechet , Cécile Coudy-Gandilhon Journée Scientifique du CRNH Auvergne, Centre de Recherche en Nutrition Humaine (CRNH). Clermont-Ferrand, FRA., Nov 2017, Clermont-Ferrand, France. n.p Conference papers hal-02738397v1
	3D printing of maize protein by fused deposition modeling Laurent Chaunier , Eric Leroy , Guy Della Valle , Michèle Dalgalarrondo , Benedicte Bakan 32th International Conference of the Polymer Processing Society (PPS 32), Polymer Processing Society. Akron, Ohio, USA., Jul 2016, Lyon, France. ⟨10.1063/1.5016792⟩ Conference papers hal-02737411v1
	Phenomenological Model of Maize Starches Expansion by Extrusion Magdalena Kristiawan , Guy Della Valle , Kamal Kansou , Amadou A. Ndiaye , Bruno Vergnes 19th International Conference on Material Forming (esaform 2016), Apr 2016, Nantes, France. pp.UNSP 180002 Conference papers hal-03331453v1
	Plasticized protein for 3D printing by fused deposition modeling Laurent Chaunier , Eric Leroy , Guy Della Valle , Denis Lourdin 19. International ESAFORM Conference on Material Forming (ESAFORM), Apr 2016, Nantes, France. ⟨10.1063/1.4963611⟩ Conference papers hal-01602509v1
	Modelling starch expansion by twin screw extrusion Magdalena Kristiawan , Guy Della Valle , Kamal Kansou , Amadou A. Ndiaye , Bruno Vergnes Ludovic Club, SCC Company, Mar 2015, Lyon, France Conference papers hal-03331460v1
	Ionic liquids as plasticizers for starch based materials Paul Decaen , Guy Della Valle , Agnès Rolland-Sabaté , Sophie Guilois-Dubois , Bruno Pontoire 66th Starch Convention, 2015, Detmold, Germany Conference papers hal-02548992v1

	Processing cereals and legumes-based extruded foods using rheology and simulation Magdalena Kristiawan , Françoise Berzin , Guy Della Valle 17th ICC International Cereal and Bread Congress (ICBC24), Apr 2024, Nantes (FR), France Conference poster hal-04671792v1
	Élaboration des aliments extrudés à base de céréales guidée par la rhéologie et la simulation Magdalena Kristiawan , Françoise Berzin , Guy Della Valle 19ème Société Française de Génie des Procédés (SFGP 19), Oct 2024, Deauville, France Conference poster hal-04671970v1
	Formulation with F ava bean (Vicia faba L.) or Fava bean + Flaxseed delayed lipid oxidation in frankfurter and during its digestion Laurent Aubry , Selebran C, , A. Berger , Magdalena Kristiawan , D. Dupont 70.International Congress of Meat Science and Technology, Aug 2024, Foz Do Iguaçu, Brazil Conference poster hal-04708575v1
	Processing cereals and legumes-based extruded foods using rheology and simulation Guy Della Valle , Françoise Berzin , Magdalena Kristiawan 10th International Conference on Food Chemistry & Technology (FCT-2024), Nov 2024, Valencia (Espagne), Spain Conference poster hal-04671902v1
	Élaboration des aliments extrudés à base de céréales guidée par la rhéologie et la simulation Magdalena Kristiawan , Guy Della Valle , Françoise Berzin 57ème Groupe Français de Rhéologie (GFR), Oct 2023, Paris, France Conference poster hal-04671972v1
	Rheology and simulation for the processing of extruded breakfast cereals Magdalena Kristiawan , Guy Della Valle , Françoise Berzin XIXth International Congress on Rheology (ICR), Jul 2023, Athène, Greece Conference poster hal-04671781v1
	Elaboration of extruded breakfast cereals, guided by rheology and extrusion Magdalena Kristiawan , Guy Della Valle , Françoise Berzin 14th edition of the International Congress on Engineering and Food (ICEF14), Jun 2023, Nantes, France Conference poster hal-04672508v1
	Looking for a compromise to supplement beef burgers with fava bean (Vicia fava) flour Susana Ribes , Imen Jebalia , Magdalena Kristiawan , Guy Della Valle , Mathieu Guillevic 14th edition of the International Congress on Engineering and Food (ICEF14), Jun 2023, Nantes, France Conference poster hal-04671779v1
	Simple rheological tests to assess the swallowing capacity of foods. Rémi Lecanu , Cassandre Leverrier , Guy Della Valle , Marco Ramaioli Annual European Rheology Conference 2022,, Apr 2022, Sevilla (Spain), Spain Conference poster hal-04522986v1
	A simple theory helps identifying which different rheological properties can result in the same IDDSI syringe flow test performance Rémi Lecanu , Cassandre Leverrier , Guy Della Valle , Marco Ramaioli 12th Annual Congres of the European Society for Swallowing Disorders - Deglutology: (re)Connecting in Dysphagia, Sep 2022, Leuven, Belgium Conference poster hal-03843429v1
	A bread enriched in fermentable fibers increases lipids oxidation in muscles and protects liver from lipid accumulation in overfed mini pig Mohamed Ben Ahmed , Didier Remond , Annick Bernalier Donadille , Frédéric Capel , Benoit Cohade 16th ICC Cereal and Bread Congress, Mar 2021, Christchurch, New Zealand Conference poster hal-03048818v1
	Morphology & mechanical properties of pea starch-protein composites Imen Jebalia , Jean-Eudes Maigret , Anne-Laure Réguerre , Sofiane Guessasma , Denis Lourdin 18th International Congress on Rheology, Dec 2020, Rio de Janeiro, Brazil Conference poster hal-03330726v1
	Modélisation péridynamique du comportement à la rupture de mousses solides Xavier Frank , Sofiane Guessasma , Guy Della Valle , Saeid Nezamabadi , Vincent Richefeu 54ème Congrès du Groupe Français de Rhéologie, Oct 2019, Montpellier, France Conference poster hal-02931636v1
	Multi-scale structural changes of pea flour melting during extrusion Magdalena Kristiawan , Priscilla Maladira , Valérie Micard , Azad Emin , Guy Della Valle 19th ICC Conference “SCIENCE MEETS TECHNOLOGY”, Apr 2019, Vienna, Austria Conference poster hal-03331420v1
	Morphology and mechanical behavior of pea based starch-protein composites obtained by extrusion Imen Jebalia , Bruno Novales , Guy Della Valle , Sofiane Guessasma , Denis Lourdin 32nd European Federation of Food Science and Technology (EFFoST) International Conference, Nov 2018, Nantes, France Conference poster hal-03330648v1
	Elaboration et comportement mécanique de matériaux composites amylo-protéiques Imen Jebalia , Magdalena Kristiawan , Sofiane Guessasma , Guy Della Valle 53eme Congrès du Groupe Français de Rhéologie, Oct 2018, Brest, France Conference poster hal-03330663v1
	Multi-scale structural changes of pea flour starch and proteins during extrusion Magdalena Kristiawan , Valerie Micard , Priscilla Maladira , Christine Alchamieh , Jean-Eudes Maigret 32. EFFoST International Conference, Nov 2018, Nantes, France. 2018 Conference poster hal-02154418v1
	Evaluation de la déstructuration orale de protéagineux extrudés Magdalena Kristiawan , Thomas Mégaradémy , Christine Al Chamieh , Anne-Laure Reguerre , M. A. Emin 2. Rencontres Francophones sur les Légumineuses (RFL2), Sep 2018, Toulouse, France. , 2018 Conference poster hal-02154409v1
	Multi-scale structural changes of pea flour melting during extrusion Magdalena Kristiawan , Priscilla Maladira , Jean-Eudes Maigret , Anne-Laure Reguerre , Valerie Micard Cereals & Grains 18, Oct 2018, London, United Kingdom. 2018 Conference poster hal-02154421v1
	Phenomenological model of oral processing of high-protein extruded pea flour Magdalena Kristiawan , Thomas Mégaradémy , Christine Alchamieh , Anne-Laure Reguerre , Azad Emin 32. EFFoST International Conference, Nov 2018, Nantes, France. 2018 Conference poster hal-02154419v1
	Elaboration and mechanical behavior of starch-protein composites Imen Jebalia , Magdalena Kristiawan , Sofiane Guessasma , Guy Della Valle 32nd EFFoST International Conference: Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations, Nov 2018, Nantes, France. , 2018 Conference poster hal-01990150v1
	Viscosité des bols alimentaires issues de protéagineux extrudés Magdalena Kristiawan , Thomas Mégaradémy , Christine Alchamieh , Anne-Laure Reguerre , Azad Emin 53. Congrès du GFR (Groupe Français de Rhéologie), Oct 2018, Brest, France. 2018 Conference poster hal-02154420v1
	Elaboration et comportement mécanique de matériaux composites amylo-protéiques Imen Jebalia , Magdalena Kristiawan , Sofiane Guessasma , Guy Della Valle 53ème Congrès du GFR (Groupe Français de Rhéologie), Oct 2018, Brest, France. , 2018 Conference poster hal-01990151v1
	Les fibres alimentaires modifient l’impact de la suralimentation sur le métabolisme hépathique Ahmed Ben Mohamed , Didier Remond , Christophe Chambon , Thierry Sayd , Michel Hébraud 18. journée scientifique du GIS IMBL, May 2018, Clermont-Ferrand, France. , 31 p., 2018, 18ème journée scientifique du GIS IMBL. Lipides Nutrition et Santé Conference poster hal-01809603v1
	Les fibres alimentaires limitent le stockage de lipides hépatiques en situation de surnutrition : quels mécanismes et quels médiateurs ? Ahmed Ben Mohamed , Didier Remond , Guy Della Valle , Hubert Chiron , Benoit Cohade JFN 2017, Journées Francophones de Nutrition, Dec 2017, Nantes, France. 2017 Conference poster hal-02738304v1
	Biopolymers and structural changes during plant proteins texturizing by extrusion Magdalena Kristiawan , Priscilla Maladira , Christine Alchamieh , Jean-Eudes Maigret , Anne-Laure Reguerre Colloque Biopolymers 2017, Nov 2017, Nantes, France. 2017 Conference poster hal-02154414v1
	Multi-scale structural changes of pea flour melting during extrusion Magdalena Kristiawan , Priscilla Maladira , Valerie Micard , Azad Emin , Guy Della Valle CEREALS 17, 2017, San Diego, United States. 2017 Conference poster hal-02154412v1
	Un glossaire panification aux standards du web sémantique Sophie Aubin , Hubert Chiron , Guy Della Valle , Christophe Fernandez , Kamal Kansou 68. Journées Techniques des Industries Céréalières (JTIC), Nov 2017, Paris, France. , 2017 Conference poster hal-02791442v1
	Viscous behavior of molten pea flour during extrusion Magdalena Kristiawan , Priscilla Maladira , Valerie Micard , Guy Della Valle CEREALS 17, 2017, San Diego, United States. 2017 Conference poster hal-02154417v1
	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 glucose Abdillah Mohamed , Didier Remond , Guy Della Valle , Hubert Chiron , Benoit Cohade JFN 2016, Journées Francophones de Nutrition, Nov 2016, Montpellier, France. 441 p., 2016, JFN 2016 Livre des résumés Conference poster hal-02744262v1
	Starch based materials: ionic liquids as processing aids Paul Decaen , Guy Della Valle , Agnès Rolland-Sabaté , G. Colomines , Denis Lourdin ECCE Nice 2015, 10th European Congress of Chemical Engineering, 2015, Nice, France Conference poster hal-02549208v1

	Suivi de fermentation de la pâte à pain par imagerie Anne-Laure Réguerre , Hubert Chiron , Aamir A. Shehzad , G. Della Valle Cahier des Techniques de l'INRA, pp.51-61, 2009, N° Spécial: Imagerie Special issue hal-02661484v1

	Texturation de matières premières protéiques végétales par cuisson-extrusion Magdalena Kristiawan , Laurent Chaunier , Guy Della Valle Philippe Cassagnau; Véronique Bounor-Legaré. Extrusion réactive : Des aspects fondamentaux aux développements industriels, , pp.193-207, 2020, 978-2-7462-4871-7 Book sections hal-03331125v1
	Extrusion—Cooking and expansion Magdalena Kristiawan , Laurent Chaunier , Aleida Sandoval , Guy Della Valle WOODHEAD 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⟩ Book sections hal-03208757v1
	Food Structure Development in Cereal and Snack Products Guy Della Valle , Hubert Chiron , Alain Le-Bail , Luc Saulnier Fotis 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⟩ Book sections hal-03269879v1
	Extrusion-Cooking and expansion Magdalena Kristiawan , Laurent Chaunier , Aleida Sandoval , Guy Della Valle Breakfast 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⟩ Book sections hal-04290812v1
	Transport phenomena and material changes during extrusion Magdalena Kristiawan , Guy Della Valle Woodhead 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⟩ Book sections hal-03329259v1
	Extrusion cooking modeling, control, and optimization Magdalena Kristiawan , Sofiane Guessasma , Guy Della Valle Woodhead 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⟩ Book sections hal-03329257v1
	Integration of basic knowledge models for the simulation of cereal foods processing and properties Magdalena Kristiawan , Kamal Kansou , Guy Della Valle Measurement, 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⟩ Book sections hal-02789772v1

	un pain enrichi en fibres pour limiter les effets délétères de la surnutrition Isabelle Savary-Auzeloux , Guy Della Valle 2020 Other publications hal-03456750v1

	Functional and nutritional properties of fava bean ingredients processed by extrusion Imen Jebalia , Guy Della Valle , Didier Dupont , Véronique Santé-Lhoutellier , Hanitra Rabesona 2024 Preprints, Working Papers, ... hal-04671264v1
	Insights into the structure and texture of expanded pea flours: the effect of proteins aggregation Magdalena Kristiawan , Anne-Laure Réguerre , Sylvie Chevallier , Emin M. Azad , Guy Della Valle 2024 Preprints, Working Papers, ... hal-04671272v1
	Predicting the gravity-driven flow of power law fluids in a syringe: a rheological map for the IDDSI classification Rémi Lecanu , Guy Della Valle , Cassandre Leverrier , Marco Ramaioli 2024 Preprints, Working Papers, ... hal-04532141v1
	Multiscale Finitie Element Modelling of pea starch-protein composites Imen Jebalia , Guy Della Valle , Sofiane Guessasma , Magdalena Kristiawan 2024 Preprints, Working Papers, ... hal-04671278v1
	Elaboration et comportement mécanique de composites à base de protéagineux Magdalena Kristiawan , Guy Della Valle , Sofiane Guessasma 2023 Preprints, Working Papers, ... hal-04671302v1
	Elaboration et comportement mécanique de composites amylo-protéiques Imen Jebalia , Magdalena Kristiawan , Guy Della Valle , Sofiane Guessasma 2021 Preprints, Working Papers, ... hal-03331500v1

	Livre blanc - Octobre 2022 Protéines végétales pour une santé globale : identification des connaissances, verrous et leviers pour leur développement dans l'alimentation humaine Mylène Durand Tardif , Remi Cailliatte , Patrick Carré , Guy Della Valle , Jérôme Enjalbert PlantAlliance. 2022 Reports hal-03896437v2

Guy della-valle

Presentation

Research domains

Skills

Publications

From Alveograph test to extensional behavior of wheat flour dough

Unravelling the relationships between wheat dough extensional properties, gluten network and water distribution

The role of wheat flour minor components in predicting water absorption

Evaluation of extruded starch foam for glucose-supplying biomaterials

Elaboration de snacks extrudés riches en protéines de légumineuses et adaptés à la mastication guidée par la rhéologie et la simulation

Water mobility and microstructure of gluten network during dough mixing using TD NMR

Modeling the mixing power curve to assess bread dough rheological behavior

Thermorheological characteristics and extrudability aptitude of a new amylose-free cassava starch

Increasing plant protein attractivity to develop the offer to consumers

Rheology of wheat flour dough at mixing

Rheological properties of artificial boluses of cereal foods enriched with legume proteins

Food modelling strategies and approaches for knowledge transfer

Extrusion Simulation for the Design of Cereal and Legume Foods

Variations of the viscous properties of a sponge cake artificial bolus with some physiological parameters

Cell walls of extruded pea snacks: Morphological and mechanical characterisation and finite element modelling

Microstructure and local mechanical properties of pea starch / protein composites

Extrusion of pea snack foods and control of biopolymer changes aided by rheology and simulation

Cell walls of extruded pea snacks: Morphological and mechanical characterisation and finite element modelling

Extrusion Simulation for the Design of Cereal and Legume Foods

Extrusion of pea snack foods and control of biopolymer changes aided by rheology and simulation

Modelling Processes and Products in the Cereal Chain

Artificial Oral Processing of Extruded Pea Flour Snacks

A digital learning tool based on models and simulators for food engineering (MESTRAL)

Oral processing and comfort perception of soft cereal foods fortified with pulse proteins in the elderly with different oral health status

Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins

Impact of protein reinforcement on the deformation of soft cereal foods under chewing conditions studied by X-ray tomography and finite element modelling

Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins

Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion

Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion

Enrichissement des produits céréaliers en fibres alimentaires : opportunités et contraintes technologiques

Relationships of oral comfort perception and bolus properties in the elderly with salivary flow rate and oral health status for two soft cereal foods

Validation and use for product optimization of a phenomenological model of starch foods expansion by extrusion

Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status

INRA's research in industrial biotechnology: For food, chemicals, materials and fuels

Effect of brown seaweed powder on physical and textural properties of wheat bread

How does temperature govern mechanisms of starch changes during extrusion?

The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production

Multi-scale structural changes of starch and proteins during pea flour extrusion

Etude des propriétés rhéologiques et des modifications structurales de protéines de maïs plastifiées en vue de leur impression 3D par dépôt de fil fondu.

Thermomechanical characterization of an amylose-free starch extracted from cassava (Manihot esculenta, Crantz)

Processing and rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends

Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends

Cellular structure and rheological properties of shaped fermented wheat flour dough

Rheology and structural changes of plasticized zeins in the molten state

Modeling of starchy melts expansion by extrusion

Structure du pain et index glycémique

L'ingénierie des Connaissances, un outil pour intégrer les connaissances sur les procédés de la chaîne alimentaire et aider à la décision.

A basic model for a twin-screw extruder

Mousses extrudés à base d’amidon pour des biomatériaux générateurs de glucose

Effect of processing on morphological features and mechanical properties of extruded pea starch-protein composites.

Vers la modélisation de l'extrusion bi-vis pour la bioraffinerie des biomasses ligno-cellulosiques et l'obtention d'agromatériaux.

Elaboration of cereals and legumes-based extruded foods guided by rheology and simulation

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)

Écoulement de fluides non-Newtoniens dans une seringue sous l’effet de la gravité

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)

Oral and gastrointestinal digestion of beef burgers supplemented with fava bean (Vicia fava) flour: improvement of nutritional profile

Food models diffusion for Knowledge transfer

Extruded fava bean ingredients for dairy product application

Méthodes de mesure rhéologique simples et appliquées, l’exemple des boissons à texture modifiée

Processing and mechanical behavior of extruded starch-protein composites

Evaluation rhéologique de pâtes boulangères et relation avec leur comportement au cours de la fermentation

Functional and nutritional properties of fava bean ingredients processed using extrusion

Elaboration d'aliments à base de céréales et de légumineuses par extrusion bi-vis guidée par la rhéologie et la simulation

Extrusion d’aliments composites à base de farine de pois et de ses biopolymères, et simulation du procédé

Détermination du comportement rhéologique de composites amylo-protéiques en vue de leur élaboration par extrusion

A plant-based thermoplastic biopolymer for the 3D printing of edible parts by material extrusion.

Microstructure and local mechanical properties of starch/protein composites

Rheological behaviour of molten pea composites for extrusion processing

Effect of morphology on the elastoplastic behaviour of pea based starch-protein composites

Food process models for training purpose through knowledge engineering methods

Studying dough behaviour by implementing different formulations and processing conditions during bread making process

Élaboration de différentes morphologies de composites d’amidon et de protéines de pois guidée par la simulation numérique de l’extrusion

Plasticization of zein by acetate based ionic liquids

Détermination de la fenêtre d’ouvrabilité d’un biopolymère thermoplastique pour la fabrication additive par dépôt de fil fondu.

Artificial oral processing of extruded pea flour snacks.