Kamal Kansou

CV Kamal Kansou

Documents

Affiliation actuelle

Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA)

Identifiants chercheurs

Présentation

Publications

Hydration Properties of Extruded Starch Foams and Films

Denis Lourdin , Laurent Chaunier , Guy Della Valle , Kamal Kansou , Jean‐eudes Maigret et al.

Starch/Stärke, 2026, 78 (2), ⟨10.1002/star.70183⟩

Article dans une revue hal-05534066v1

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, 2025, 463 (2), pp.141232. ⟨10.1016/j.foodchem.2024.141232⟩

Article dans une revue hal-04701222v1

Impact of wheat flour composition on dough properties: Focus on the minor components

Laura Rezette , Luc Saulnier , Marie-Hélène Morel , Benoît Méléard , Sophie Le Gall et al.

Journal of Cereal Science, 2025, 124, ⟨10.1016/j.jcs.2025.104233⟩

Article dans une revue hal-05494780v1

Dataset for common wheat (Triticum aestivum L.) grain and flour characterization using classical and advanced analyses

Mélanie Munch , Laura Rezette , Patrice Buche , Baptiste Chambrey , Catherine Deborde et al.

Data in Brief, 2025, 59, pp.111375. ⟨10.1016/j.dib.2025.111375⟩

Article dans une revue (data paper) hal-04937377v2

How natural variability of gluten and arabinoxylans drives wheat dough extensional properties

Laura Rezette , Guy Della Valle , Kamal Kansou , Laurent Chaunier , Sophie Le Gall et al.

Food Hydrocolloids, 2025, 162, pp.111022. ⟨10.1016/j.foodhyd.2024.111022⟩

Article dans une revue hal-05078696v1

Understanding wheat dough behavior through prediction of quality profiles with explainable Machine Learning

Mélanie Munch , Kamal Kansou , Flavien Alonzo , Luc Saulnier , Cedric Baudrit

Journal of Cereal Science, 2025, 126, pp.104292. ⟨10.1016/j.jcs.2025.104292⟩

Article dans une revue hal-05322419v1

From Alveograph test to extensional behavior of wheat flour dough

Maude Dufour , Laurent Chaunier , Florence Hugon , Aurore Dugué , Kamal Kansou et al.

Rheologica Acta, 2024, 63 (3), pp.179-190. ⟨10.1007/s00397-024-01430-6⟩

Article dans une revue 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 et al.

Food Hydrocolloids, 2024, 146 (A), pp.109214. ⟨10.1016/j.foodhyd.2023.109214⟩

Article dans une revue hal-04275010v1

Evaluation of extruded starch foam for glucose-supplying biomaterials

A. Lescher , Kamal Kansou , G. Della Valle , Hervé Petite , D. Lourdin

Carbohydrate Polymers, 2024, 340, pp.122319. ⟨10.1016/j.carbpol.2024.122319⟩

Article dans une revue hal-04603983v1

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

Maude Dufour , Loïc Foucat , Florence Hugon , Aurore Dugué , Hubert Chiron et al.

Food Chemistry, 2023, 409, pp.135329. ⟨10.1016/j.foodchem.2022.135329⟩

Article dans une revue 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⟩

Article dans une revue hal-04079641v1

Determining whether granule structural or surface features govern the wheat starch digestion, a kinetic analysis

Yuzi Wang , Luc Saulnier , Jean-Philippe Ral , Xavier Falourd , Kamal Kansou

Carbohydrate Polymers, 2023, 315, pp.120966. ⟨10.1016/j.carbpol.2023.120966⟩

Article dans une revue hal-04109890v1

Food modelling strategies and approaches for knowledge transfer

Kamal Kansou , Wim Laurier , Maria Charalambides , Guy Della Valle , Ilija Djekic et al.

Trends in Food Science and Technology, 2022, 120, pp.363-373. ⟨10.1016/j.tifs.2022.01.021⟩

Article dans une revue hal-03542205v1

How Does Starch Structure Impact Amylolysis? Review of Current Strategies for Starch Digestibility Study

Yuzi Wang , Jean-Philippe Ral , Luc Saulnier , Kamal Kansou

Foods, 2022, 11 (9), pp.1223. ⟨10.3390/foods11091223⟩

Article dans une revue (article de synthèse) hal-03749012v1

Beyond amylose content, selecting starch traits impacting in vitro α-amylase degradability in a wheat MAGIC population

Yuzi Wang , Kamal Kansou , Jenifer Pritchard , Alexander Zwart , Luc Saulnier et al.

Carbohydrate Polymers, 2022, 291, pp.119652. ⟨10.1016/j.carbpol.2022.119652⟩

Article dans une revue hal-03749046v1

Rheology of wheat flour dough at mixing

Guy Della Valle , Hubert Chiron , Luc Saulnier , Maude Dufour , Florence Hugon et al.

Current Opinion in Food Science, 2022, 47, pp.100873. ⟨10.1016/j.cofs.2022.100873⟩

Article dans une revue hal-03714931v1

Multicriteria Definition of Small-Scale Biorefineries Based on a Statistical Classification

Aicha Ait Sair , Kamal Kansou , Franck Michaud , Bernard Cathala

Sustainability, 2021, 13 (13), pp.7310. ⟨10.3390/su13137310⟩

Article dans une revue hal-03347027v1

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

Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Kondjoyan et al.

Journal of Food Engineering, 2021, 293, pp.110375. ⟨10.1016/j.jfoodeng.2020.110375⟩

Article dans une revue hal-02980650v1

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⟩

Article dans une revue istex hal-01990152v1

Cross-European initial survey on the use of mathematical models in food industry

Ilija Djekic , Alen Mujčinović , Aleksandra Nikolić , Anet Režek Jambrak , Photis Papademas et al.

Journal of Food Engineering, 2019, Journal of Food Engineering, 261, pp.109-116. ⟨10.1016/j.jfoodeng.2019.06.007⟩

Article dans une revue hal-02265749v1

Annotation data about multi criteria assessment methods used in the agri-food research: The French national institute for agricultural research (INRA) experience

Geneviève Gésan-Guiziou , Aude Alaphilippe , Mathieu Andro , Joël Aubin , Christian Bockstaller et al.

Data in Brief, 2019, 25, pp.104204. ⟨10.1016/j.dib.2019.104204⟩

Article dans une revue (data paper) hal-02263853v1

Multi-scale characterization of thermoplastic starch structure using Second Harmonic Generation imaging and NMR

Veronica Nessi , Agnès Rolland-Sabaté , Denis Lourdin , Frederic Jamme , Chloé Chevigny et al.

Carbohydrate Polymers, 2018, 194, pp.80-88. ⟨10.1016/j.carbpol.2018.04.030⟩

Article dans une revue istex hal-02622187v1

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 et al.

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⟩

Article dans une revue lirmm-01651998v1

Testing scientific models using qualitative reasoning: Application to cellulose hydrolysis

Kamal Kansou , Caroline Rémond , Gabriel Paës , Estelle Bonnin , Jean Tayeb et al.

Scientific Reports, 2017, 7, ⟨10.1038/s41598-017-14281-4⟩

Article dans une revue hal-02625445v1

A phenomenological model of starch expansion by extrusion

Magdalena Kristiawan , Guy G. Della Valle , Kamal Kansou , Amadou Ndiaye , Bruno Vergnes et al.

Rhéologie, 2015, 27, pp.24-33

Article dans une revue hal-01410168v1

Multivariate model to characterise relations between maize mutant starches and hydrolysis kinetics

Kamal Kansou , Alain Buleon , Catherine Gérard , Agnès Rolland-Sabaté

Carbohydrate Polymers, 2015, 133, pp.497 - 506. ⟨10.1016/j.carbpol.2015.07.042⟩

Article dans une revue hal-02640249v1

Amylolysis of maize mutant starches described with a fractal-like kinetics model.

Kamal Kansou , Alain Buleon , Catherine Gérard , Agnès Rolland-Sabaté

Carbohydrate Polymers, 2015, 123, pp.266-274. ⟨10.1016/j.carbpol.2015.01.052⟩

Article dans une revue hal-02633436v1

A water stress index based on water balance modelling for discrimination of grapevine quality and yield

Rémi Gaudin , Kamal Kansou , J. C. Payan , Anne Pellegrino , Christian C. Gary

Journal International des Sciences de la Vigne et du Vin, 2014, 48 (1), pp.1-9

Article dans une revue hal-02635748v1

Basic knowledge models for the design of bread texture

Guy G. Della Valle , Hubert H. Chiron , Lucio Cicerelli , Kamal Kansou , Katia Katina et al.

Trends in Food Science and Technology, 2014, 36 (1), pp.5-14. ⟨10.1016/j.tifs.2014.01.003⟩

Article dans une revue istex hal-02631770v1

Predicting the quality of wheat flour dough at mixing using an expert system

Kamal Kansou , Hubert H. Chiron , Guy G. Della Valle , Amadou Ndiaye , Philippe Roussel

Food Research International, 2014, 64, pp.772-782. ⟨10.1016/j.foodres.2014.08.007⟩

Article dans une revue hal-02638177v1

Hypothesis assessment with qualitative reasoning: Modelling the Fontestorbes fountain

Kamal Kansou , Bert Bredeweg

Ecological Informatics, 2014, 19, pp.71-89. ⟨10.1016/j.ecoinf.2013.10.007⟩

Article dans une revue istex hal-02635545v1

How plants changed the world: Using qualitative reasoning to explain plant macroevolution's effect on the long-term carbon cycle

Kamal Kansou , Tim Nuttle , Katie Farnsworth , Bert Bredeweg

Ecological Informatics, 2013, 17, pp.117 - 142. ⟨10.1016/j.ecoinf.2013.02.004⟩

Article dans une revue hal-02645439v1

Modelling Wheat Flour Dough Proofing Behaviour: Effects of Mixing Conditions on Porosity and Stability

Kamal Kansou , Hubert H. Chiron , Guy G. Della Valle , Amadou A. Ndiaye , Philippe Roussel et al.

Food and Bioprocess Technology, 2013, 6 (8), pp.2150 - 2164. ⟨10.1007/s11947-012-0854-1⟩

Article dans une revue hal-02644428v1

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 et al.

Innovations Agronomiques, 2012, 19, pp.107-116. ⟨10.17180/h2xr-ft10⟩

Article dans une revue lirmm-00764369v1

Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions

Aamir A. Shehzad , Hubert H. Chiron , Guy G. Della Valle , Kamal Kansou , Amadou A. Ndiaye et al.

Food Research International, 2010, 43 (8), pp.1999-2005. ⟨10.1016/j.foodres.2010.05.019⟩

Article dans une revue istex hal-02665363v1

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⟩

Chapitre d'ouvrage hal-02789772v1

Démarches de formulation des farines de blé appliquées à la panification

Hubert H. Chiron , Kamal Kansou , Amadou Ndiaye , Philippe Roussel

Science culinaire : Matière, procédés et dégustation, 400 p., 2014, Echelles

Chapitre d'ouvrage hal-02801536v1

A component-based framework for simulating agricultural production and externalities

Marcello Donatelli , Graham Russel , Andrea Emilio Rizzoli , Marco Acutis , Myriam Adam et al.

Environmental and agricultural modelling: : integrated approaches for policy impact assessment, Springer Science - Business Media Deutschland GmbH, 322 p., 2010, 978-90-481-3619-3 978-90-481-3618-6. ⟨10.1007/978-90-481-3619-3_4⟩

Chapitre d'ouvrage hal-02823548v1

MOBILISING AI and food science to better define wheat quality

Guy Della Valle , Kamal Kansou , Luc Saulnier

2023, pp.51-55

Autre publication scientifique hal-05417431v1

PGD du projet EVAGRAIN "Des outils intelligents pour une utilisation agile du blé

Patrice Buche , Kamal Kansou , Luc Menut , Luc Saulnier , Magalie Weber

INRAE. 2026

Rapport (plan de gestion de données/data management plan) hal-05442106v1

Agricultural production and externalities simulator (APES) prototype to be used in Prototype 1 of SEAMLESS-IF

M. Donatelli , F.K. van Evert , B. Rutgers , M. Trevisan , F. Ewert et al.

[Technical Report] 28, 2007

Rapport (rapport technique) hal-02818049v1

Elaboration d'un système à base de connaissances hétérogènes pour la panification française

Kamal Kansou

Ingénierie des aliments. Université de Nantes, 2010. Français. ⟨NNT : ⟩

Thèse tel-02819273v1

Exploring a Machine Learning Model with Interactive Visualization and a Chat Assistant for Bread-Making Insights

Omi Johnson , Briggs Twitchell , Mélanie Munch , Kamal Kansou , C Baudrit et al.

GreenFoodTech 2025 - 4th edition of Green Food Tech, Apr 2025, Saint Malo (Palais du Grand Large), France

Communication dans un congrès hal-05285797v1

Bridging Modeling and Domain Expertise Through Visualization: A Case Study on Bread-Making with Bayesian Networks

Omi Johnson , Melanie Munch , Kamal Kansou , Cedric Baudrit , Anastasia Bezerianos et al.

CHI 2025 - CHI Conference on Human Factors in Computing Systems, ACM, Apr 2025, Yokohama, Japan. pp.1-7, ⟨10.1145/3706599.3720102⟩

Communication dans un congrès hal-05290618v1

RaFFUT a bioreFinery For yoUr Territory

Julie Wohlfahrt , Sébastien Bourdin , Kamal Kansou

Bioeco² Towards an Ecological Bioeconomy Interrogating Concepts and Practices from the Human and Social Sciences, URCA; Exebio, Jun 2025, Reims, France

Communication dans un congrès hal-05471484v1

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

Communication dans un congrès hal-04674780v1

The role of wheat flour minor components in water absorption

Laura Rezette , Kamal Kansou , G. Della Valle , Didier Marion , Bérengère Marais et al.

17th ICC International Cereal and Bread Congress, Apr 2024, Nantes, France

Communication dans un congrès hal-04826735v1

STARCH HYDROLYSIS BY AMYLASE: A CLOSE LOOK AT THE FIRST-ORDER REACTION RATE CONSTANT

Yuzy Wang , Kamal Kansou , Jean-Philippe Ral , Luc Saulnier

EPNOE 2023, Sep 2023, Graz, Austria

Communication dans un congrès hal-04694222v1

Food models diffusion for Knowledge transfer

Kamal Kansou , Wim Laurier , Marinos Charalambides , G. Della Valle , Ilija Djekic et al.

14. International Congress on Engineering and Food (ICEF14), ICEF, Jun 2023, Nantes, France. pp.603

Communication dans un congrès hal-04669427v1

Conception d'un Outil de Diagnostic: Application à l'Essai de Panification en Industrie Boulangère

Mélanie Munch , C Baudrit , Kamal Kansou , Christophe Fernandez

JFRB 2023 : 11èmes Journées Francophones sur les Réseaux Bayésiens et les Modèles Graphiques Probabilistes, Jun 2023, Nantes, France

Communication dans un congrès hal-04190423v1

Grounding Causality in Bayesian Networks Using Qualitative Reasoning

Mélanie Munch , Kamal Kansou , Bert Bredeweg , C Baudrit , Pierre-Henri Wuillemin

QR@ECAI23, Sep 2023, Krakow, Poland

Communication dans un congrès hal-04401966v1

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 et al.

55ème Congrès de Groupe Francaise de Rheologie (GFR), Groupe Francaise de Rheologie (GFR), Oct 2022, Bordeaux, France

Communication dans un congrès hal-04575281v1

SCREENING AND INVESTIGATING STARCH STRUCTURE AND ENZYMATIC DEGRADABILITY IN A WHEAT MAGIC POPULATION

Yuzi Wang , Kamal Kansou , Jean-Philippe Ral , Luc Saulnier

EPNOE 2021, Oct 2021, Nantes, France

Communication dans un congrès hal-04694200v1

Defining small-scale biorefineries based on a multi-factorial statistical typology

Aicha Ait Sair , Bernard Cathala , Franck Michaud , Kamal Kansou

The European Biomass Conference & Exhibition, EUBCE, Apr 2021, Marseille, France

Communication dans un congrès hal-03348883v1

VISUALIZING FOODMC COST NETWORK, GRAPH DATABASE AND VISUALIZATION WEB TOOL

Kamal Kansou , Chistophe Fernandez

FOODSIM, Sep 2020, Ghent, Belgium

Communication dans un congrès hal-03348860v1

VISUALIZING FOODMC COST NETWORK, GRAPH DATABASE AND VISUALIZATION WEB TOOL

Kamal Kansou , Christophe Fernandez

FOODSIM, Sep 2020, Ghent, Belgium

Communication dans un congrès hal-05080572v1

Outil numérique d’enseignement des procédés de transformation alimentaires via l’ingénierie des connaissances

Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Marc Kondjoyan et al.

SFGP 2019, Oct 2019, Nantes, France

Communication dans un congrès hal-03173861v1

Multi-scale characterization of thermoplastic starch structure using Second Harmonic Generation imaging and NMR

Veronica Nessi , Agnès Rolland-Sabaté , Frédéric Jamme , Chloé Chevigny , Kamal Kansou

Starch Convention, Apr 2019, Detmold, Germany

Communication dans un congrès hal-03356039v1

Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)

Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Marc Kondjoyan et al.

Journée SFGP du groupe Ingénierie Avancée des Procédés "Simulation des procédés dans les industries agroalimentaires", May 2019, Montpellier, France

Communication dans un congrès hal-03173776v1

Food process models for training purpose through knowledge engineering methods

Ioana Suciu , Amadou Ndiaye , Cédric Baudrit , Christophe Fernandez , Alain Marc Kondjoyan et al.

13. International Congress on Engineering and Food (ICEF 13), Sep 2019, Melbourne, Australia

Communication dans un congrès hal-03125592v1

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

Communication dans un congrès hal-03331453v1

Phenomenological model of maize starches expansion by extrusion

Magdalena Kristiawan , Guy G. Della Valle , Kamal Kansou , Amadou A. Ndiaye , Bruno Vergnes

ESAFORM 2016, Ecole Centrale de Nantes (ECN). Nantes, FRA. University of Zaragoza - Universidad de Zaragoza (Zaragoza), ESP., Apr 2016, Nantes, France. pp.180002, ⟨10.1063/1.4963605⟩

Communication dans un congrès hal-01414766v1

Modelling starch expansion by twin screw extrusion

Magdalena Kristiawan , Guy Della Valle , Kamal Kansou , Amadou A. Ndiaye , Bruno Vergnes et al.

Ludovic Club, SCC Company, Mar 2015, Lyon, France

Communication dans un congrès hal-03331460v1

Investigating cellulose degradation: placing Qualitative reasoning in the process

Kamal Kansou , Bert Bredeweg

1. International Workshop on Capturing Scientific Knowledge, Oct 2015, Palisades, United States. 6 p

Communication dans un congrès hal-02797809v1

Coupling phenomenological model of expansion with mechanical model of starchy products extrusion (Projet AIC 'QualExp' 2013-2015)

Magdalena Kristiawan , Guy G. Della Valle , Kamal Kansou , Amadou Ndiaye

Séminaire Intégration des Connaissances et des Modèles (INCOM - CEPIA INRA), Institut National de Recherche Agronomique (INRA). UAR Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (1008)., Apr 2015, Paris, France

Communication dans un congrès hal-02798651v1

Coupling phenomenological model of expansion with mechanical model of starchy products extrusion (Projet AIC 'QualExp')

Magdalena Kristiawan , Guy G. Della Valle , Kamal Kansou

Séminaire Intégration des Connaissances et des Modèles (INCOM), Institut National de Recherche Agronomique (INRA). UAR Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (1008)., Apr 2014, Paris, France

Communication dans un congrès hal-02791920v1

Basic knowledge models for the processing of bread as a solid foam

Guy G. Della Valle , Hubert H. Chiron , Lucio Cicerelli , Kamal Kansou , Kati Katina et al.

17. Conference of the European-Scientific-Association-on-Material-Forming (ESAFORM), May 2014, Espoo, Finland. pp.8, ⟨10.4028/www.scientific.net/KEM.611-612.901⟩

Communication dans un congrès hal-02741556v1

Coupling phenomenological model of expansion with mechanical model of starchy products extrusion

Magdalena Kristiawan , Guy Della Valle , Kamal Kansou , Amadou Ndiaye , Bruno Vergnes et al.

49. congrès du Groupe Français de Rhéologie: Rhéologie et approches mul physiques couplées, Groupe Français de Rhéologie (GFR). Paris, FRA., Oct 2014, Grenoble, France

Communication dans un congrès hal-01190146v1

Knowledge book on lignocellulose deconstruction: an INRA project to identify key actions in research on biorefineries

Alexis Rebeyrol , Amadou Ndiaye , Patrice Buche , Abdellatif Barakat , Cédric Baudrit et al.

3. Symposium on Biotechnology Applied to Lignocellulose, Oct 2014, Concepcion, Chile. ⟨10.13140/2.1.1299.3607⟩

Communication dans un congrès hal-01195521v1

Harmonisation de langage métier et transfert de connaissances : exemple de la panification française

Amadou Ndiaye , Philippe Roussel , Hubert Chiron , Guy Della Valle , Christophe Fernandez et al.

1. Colloque International CIA « Connaissances et Informations en Action » « Transfert et organisation des connaissances en contexte », May 2014, Bordeaux, France. ⟨10.13140/2.1.3789.7283⟩

Communication dans un congrès hal-01219565v1

Qualitative modelling of breadmaking process: evaluation of the mixing operation

Kamal Kansou , Hubert Chiron , Philippe Roussel , Guy Della Valle , Amadou Ndiaye

A Lunch Box for Tomorrow : An interactive combination of integrated analysis and specialized knowledge of food, 2012, Montpellier, France

Communication dans un congrès hal-01219002v1

Integrating expert knowledge in cereal food manufacturing processes

Kamal Kansou , Guy G. Della Valle , Amadou A. Ndiaye

11. Biennial Conference on Engineering Systems Design and Analysis (ESDA2012), Jul 2012, Nantes, France. ⟨10.1115/ESDA2012-82954⟩

Communication dans un congrès hal-02744466v1

expertise et fonctions qualitatives

Kamal Kansou , G. Della Valle , Amadou Ndiaye

23es journées francophones d'ingénierie des connaissances, Jun 2012, Paris, France. pp.191

Communication dans un congrès hal-00714824v1

Hypothesis assessment with qualitative reasoning

Kamal Kansou , Bert Bredeweg

25. International Workshop on Qualitative Reasoning, Universitat Politècnica de Catalunya (Barcelona) (UPC). Barcelone, ESP. ESADE; FME OSRM ; mae2., Jun 2011, Barcelone, Spain

Communication dans un congrès hal-02746641v1

Knowledge Engineering, a Useful Tool for Integrating Food Chain

Cédric Baudrit , Patrice Buche , Guy Della Valle , Sébastien Destercke , Kamal Kansou et al.

6 CIGR - 6th International Symposium on “Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management”, Apr 2011, Nantes, France

Communication dans un congrès lirmm-00611959v1

Modelling cover-cropped vineyards with APES: a modular simulation platform.

Aurélie Metay , Christian C. Gary , Eric Casellas , Aude Ripoche , Kamal Kansou et al.

Integrated Assessment of Agriculture and Sustainable Development (AgSAP) 2009, Mar 2009, Egmond aan Zee, Netherlands

Communication dans un congrès hal-02755050v1

A reverse engineering approach of french breadmaking for nutritional purposes

Laurent Chaunier , Hubert Chiron , Guy Della Valle , Maren Bonnand-Ducasse , Kamal Kansou et al.

12. Congrès de la Société Française de Génie des Procédés (SFGP 2009), 2009, Marseille, France

Communication dans un congrès hal-01219000v1

Qualitative modelling to prospect expert's reasoning

Kamal Kansou , Guy G. Della Valle , Amadou A. Ndiaye

4. Starting AI Researchers' Symposium, 2008, Patras, Greece. ⟨10.3233/978-1-58603-893-9-94⟩

Communication dans un congrès hal-02756210v1

Chargement...

Kamal Kansou

Présentation

Publications

Publications

Hydration Properties of Extruded Starch Foams and Films

The role of wheat flour minor components in predicting water absorption

Impact of wheat flour composition on dough properties: Focus on the minor components

Dataset for common wheat (Triticum aestivum L.) grain and flour characterization using classical and advanced analyses

How natural variability of gluten and arabinoxylans drives wheat dough extensional properties

Understanding wheat dough behavior through prediction of quality profiles with explainable Machine Learning

From Alveograph test to extensional behavior of wheat flour dough

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

Evaluation of extruded starch foam for glucose-supplying biomaterials

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

Modeling the mixing power curve to assess bread dough rheological behavior

Determining whether granule structural or surface features govern the wheat starch digestion, a kinetic analysis

Food modelling strategies and approaches for knowledge transfer

How Does Starch Structure Impact Amylolysis? Review of Current Strategies for Starch Digestibility Study

Beyond amylose content, selecting starch traits impacting in vitro α-amylase degradability in a wheat MAGIC population

Rheology of wheat flour dough at mixing

Multicriteria Definition of Small-Scale Biorefineries Based on a Statistical Classification

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

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

Cross-European initial survey on the use of mathematical models in food industry

Annotation data about multi criteria assessment methods used in the agri-food research: The French national institute for agricultural research (INRA) experience

Multi-scale characterization of thermoplastic starch structure using Second Harmonic Generation imaging and NMR

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

Testing scientific models using qualitative reasoning: Application to cellulose hydrolysis

A phenomenological model of starch expansion by extrusion

Multivariate model to characterise relations between maize mutant starches and hydrolysis kinetics

Amylolysis of maize mutant starches described with a fractal-like kinetics model.

A water stress index based on water balance modelling for discrimination of grapevine quality and yield

Basic knowledge models for the design of bread texture

Predicting the quality of wheat flour dough at mixing using an expert system

Hypothesis assessment with qualitative reasoning: Modelling the Fontestorbes fountain

How plants changed the world: Using qualitative reasoning to explain plant macroevolution's effect on the long-term carbon cycle

Modelling Wheat Flour Dough Proofing Behaviour: Effects of Mixing Conditions on Porosity and Stability

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

Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions

Integration of basic knowledge models for the simulation of cereal foods processing and properties

Démarches de formulation des farines de blé appliquées à la panification

A component-based framework for simulating agricultural production and externalities

MOBILISING AI and food science to better define wheat quality

PGD du projet EVAGRAIN "Des outils intelligents pour une utilisation agile du blé

Agricultural production and externalities simulator (APES) prototype to be used in Prototype 1 of SEAMLESS-IF

Elaboration d'un système à base de connaissances hétérogènes pour la panification française

Exploring a Machine Learning Model with Interactive Visualization and a Chat Assistant for Bread-Making Insights

Bridging Modeling and Domain Expertise Through Visualization: A Case Study on Bread-Making with Bayesian Networks

RaFFUT a bioreFinery For yoUr Territory

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

The role of wheat flour minor components in water absorption

STARCH HYDROLYSIS BY AMYLASE: A CLOSE LOOK AT THE FIRST-ORDER REACTION RATE CONSTANT

Food models diffusion for Knowledge transfer

Conception d'un Outil de Diagnostic: Application à l'Essai de Panification en Industrie Boulangère

Grounding Causality in Bayesian Networks Using Qualitative Reasoning

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

SCREENING AND INVESTIGATING STARCH STRUCTURE AND ENZYMATIC DEGRADABILITY IN A WHEAT MAGIC POPULATION

Defining small-scale biorefineries based on a multi-factorial statistical typology

VISUALIZING FOODMC COST NETWORK, GRAPH DATABASE AND VISUALIZATION WEB TOOL

VISUALIZING FOODMC COST NETWORK, GRAPH DATABASE AND VISUALIZATION WEB TOOL

Outil numérique d’enseignement des procédés de transformation alimentaires via l’ingénierie des connaissances

Multi-scale characterization of thermoplastic starch structure using Second Harmonic Generation imaging and NMR

Modélisation &amp; Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)

Food process models for training purpose through knowledge engineering methods

Phenomenological Model of Maize Starches Expansion by Extrusion

Phenomenological model of maize starches expansion by extrusion

Modelling starch expansion by twin screw extrusion

Investigating cellulose degradation: placing Qualitative reasoning in the process

Coupling phenomenological model of expansion with mechanical model of starchy products extrusion (Projet AIC 'QualExp' 2013-2015)

Coupling phenomenological model of expansion with mechanical model of starchy products extrusion (Projet AIC 'QualExp')

Basic knowledge models for the processing of bread as a solid foam

Coupling phenomenological model of expansion with mechanical model of starchy products extrusion

Knowledge book on lignocellulose deconstruction: an INRA project to identify key actions in research on biorefineries

Harmonisation de langage métier et transfert de connaissances : exemple de la panification française

Qualitative modelling of breadmaking process: evaluation of the mixing operation

Integrating expert knowledge in cereal food manufacturing processes

expertise et fonctions qualitatives

Hypothesis assessment with qualitative reasoning

Knowledge Engineering, a Useful Tool for Integrating Food Chain

Modelling cover-cropped vineyards with APES: a modular simulation platform.

Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp)