Laurent CHAUNIER
Présentation
Domaines de recherche
Compétences
Publications
Publications
Thermoplasticization of Paramylon by Biobased Ionic Liquids.8th International Conference on Ionic Liquid-Based Materials – ILMAT 2025, Sep 2025, Rome, Italy |
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Thermoplasticization of Paramylon by Ionic LiquidsILMAT 2025, Sapienza Università di Roma; Consiglio Nazionale delle Ricerche; CNR Istituto di Struttura della Materia; European Society of Ionic Matter, Sep 2025, Rome, Italy |
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Experimental assessment and 2D-Modelling of the viscous sintering of superimposed filaments based on biopolymerESAFORM 2025, ESAFORM, May 2025, Paestum, Italy. pp.2-11, ⟨10.21741/9781644903599-1⟩ |
Extrusion and additive manufacturing of a corn protein plasticized by glycerol and an Active Pharmaceutical Ingredient-Ionic LiquidAmerican Chemical Society : ACS Spring 2024, American Chemical Society (ACS), Mar 2024, New-Orleans, United States |
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Facteurs influençant la qualité de cuisson des lentilles vertes françaisesGraines 2023, Nov 2023, Versailles, France |
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Extrusion and rheological behavior of zein plasticized by glycerol and an active pharmaceutical ingredient to obtain 3D printed tabletsInternational Congress on Engineering and Food, ICEF 14, Jun 2023, Nantes, France |
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Propriétés rhéologiques d’une protéine de maïs plastifiée par un liquide ionique pharmaceutiquement actif.56ème Congrès du GFR, Oct 2022, rennes, France |
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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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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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Advanced image analysis of thermoplastic filaments’ viscous sintering kinetics: Contour fitting with a Lemniscate of Booth24th International ESAFORM Conference on Material Forming – ESAFORM 2021, ESAFORM, Apr 2021, Liège (Belgium), Belgium. ⟨10.25518/esaform21.2034⟩ |
Thermoplasticization of Zein by [Lidocainium][Ibuprofenate] as Active Pharmaceutical Ingredient-Ionic Liquid.GDR LIPS Scientific WEBINAR, GDR Liquides ioniques et polymères, Oct 2020, Online conference, France |
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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⟩ |
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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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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Plasticization of zein by acetate based ionic liquidsILMAT V, 4th International Conference on Ionic Liquid-based Materials, 2019, Paris, France |
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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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Thermoplasticized zeins and their rheological properties in the molten state for 3D printing by Fused Deposition Modeling4th International Conference on Bioabsed Materials and Composites ICBMC 2017, Mar 2017, Nantes, France |
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Rheological Characterization of Plasticized Corn Proteins for Fused Deposition ModelingESAFORM 2017, European Scientific Association For Material Forming (ESAFORM). INT., Apr 2017, Dublin, Ireland. ⟨10.1063/1.5008028⟩ |
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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⟩ |
Propriétés rhéologiques et modifications structurales de protéines de maïs plastifiées en vue de leur impression 3D par dépôt de fil fondu52éme Congrès du Groupe Français de Rhéologie, Oct 2017, Nice, France |
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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⟩ |
Comment intégrer dans le procédé de panification les modifications de propriétés rhéologiques de la pâte dues à l’incorporation de fibres alimentaires ?48. colloque du Groupe Français de Rhéologie, Ecole Centrale de Nantes (ECN). Nantes, FRA., Oct 2013, Nantes, France |
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In vivo and in vitro studies of corn and potato starch thermoplastic materials for biomedical applicationsBiopolymers 2013 : Assemblages de biopolymères pour l'élaboration de matériaux, Dec 2013, Nantes, France. pp.1 |
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Modélisation des propriétés viscoélastiques linéaire d’amidon de pomme de terre amorphe en fonction de la température et la teneur en eau48. Congrès du groupe français de rhéologie : Modèles et Rhéologie, Groupe Français de Rhéologie (GFR). Paris, FRA., Oct 2013, Nantes, France |
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Assessment of bread destructuration during chewing2. International Conference on Food Oral Processing 2012, Royal Society of Chemistry (RSC). GBR. Institut National de la Recherche Agronomique (INRA)., Jul 2012, Beaune, France |
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Alveolar structure of bread dough and rheological properties of its constitutive phases.AACC Iinternational Annual Meeting, American Association of Cereal Chemists (AACC). Saint Paul, USA., Sep 2012, Miami, United States. 1 p |
Des matériaux à mémoire de forme en amidonPolymerix 2012, 5. Colloque Européen : Diversité et perspectives d’applications industrielles des biopolymères, Centre de Biotechnologies en Bretagne (CBB Développement). Rennes, FRA., May 2012, Rennes, France |
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Effect of macromolecular orientation on shape memory properties of starch based materialsICBM 2012, Feb 2012, Marrakech, Morocco |
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Détermination de comportements visqueux pour l’extrusion de formulations de céréales petit-déjeuner47. Colloque National du Groupe Français de Rhéologie, Groupe Français de Rhéologie (GFR). Paris, FRA., Oct 2012, Pau, France |
Extrusion of starch-based products preventing shape memory propertiesJoin the Ludovic Community, MINES ParisTech - École nationale supérieure des mines de Paris. Centre de Mise en Forme des Matériaux, CEMEF, Sophia Antipolis, FRA. Centre National de la Recherche Scientifique (CNRS)., Feb 2011, Sophia Antipolis, France |
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Toward deterministic understanding of the correlation between mechanical properties and structure of biopolymer based materials1. Joint Chinese-Dutch Workshop on Composites, Materials and Structures, Apr 2009, Delft, Netherlands. 1 p |
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A reverse engineering approach of french breadmaking for nutritional purposes12. Congrès de la Société Française de Génie des Procédés (SFGP 2009), 2009, Marseille, France |
Structural Basis and Process Requirements for Corn-Based Products CrispnessBubbles in Food II, Sep 2006, Windermere, United Kingdom |
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La texture des corn flakes : relations avec la structure et le procédé de fabrication pour différentes variétés de maïs57. Journées Techniques des Industries Céréalières, Nov 2006, France |
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Crispness of cereal products: correlation with descriptive analysis, sensory and acoustic measurements3. International Symposium, May 2005, Louvain, Belgium |
Variability of wheat flour components and dough rheological properties.International Conference on Bread and Cereals, Apr 2024, Nantes, France |
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Variability of wheat flour components and dough rheological properties17th ICC International Cereal and Bread Congress, Apr 2024, Nantes, France |
3D Printing Of Maize Protein By Fused Deposition Modeling17th International Congress on Rheology (ICR2016), Aug 2016, Kyoto, Japan |
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A phenomenological model of starchy materials expansion by extrusionAACC International Annual Meeting 2015, Oct 2015, Minneapolis, United States. , 2015 |
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A phenomenological model of starchy materials expansion by extrusion12. International Congress on Engineering and Food (ICEF12), Jun 2015, Québec, Canada. , 2015 |
Variations des propriétés rhéologiques et de la structure alvéolaire de pâtes de farine de blé au cours du laminage49. Congrès annuel du Groupe Français de Rhéologie : Rhéologie et approches multiphysiques couplées, Oct 2014, Grenoble, France. 2014 |
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Effect of water content on viscoelastic properties of amorphous potato starch: DMA measurementMeeting of working Group Medicago sativa, Jun 2013, Paris, France. , 2013 |
Integrating breadmaking process modifications in order to increase dietary fibre contents in french breadCereals & Europe Spring Meeting. "Unlocking the full potential of cereals: Challenges for science based innovation", May 2013, Leuven, Belgium. 2013 |
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Prediction of cellular structure and stability of fermenting wheat flour dough envisioned as a triphasic medium by a multi-scale approachThe DREAM Project International Conference From Model Foods to Food Models, Jun 2013, Nantes, France. University of Ljubijana, 108 p., 2013, From Model Foods to Food Models The DREAM Project International Conference |
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Integrating breadmaking process modifications in order to increase dietary fibre contents in french breadThe DREAM Project International Conference From Model Foods to Food Models, Jun 2013, Nantes, France. University of Ljubijana, 108 p., 2013, From Model Foods to Food Models The DREAM Project International Conference |
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Extruded starch as novel shape-memory bioresorbable biomedical deviceICYRAM 2012 International Conference of Young Researchers on Advanced Materials, Jul 2012, Singapour, Singapore. 1 p., 2012 |
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Shape memory and thermomechanical properties of starch-based foams9. European Conference on Foams, Emulsions and Applications, Jul 2012, Lisbonne, Portugal. 1 p., 2012 |
Fournil expérimental INRA - BIA - Nantes63. JTIC Internationales, Oct 2012, Reims, France. 2012 |
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Comportement rhéologique des pâtes non levurées à faibles et grandes déformationsJournées Techniques de l'AEMIC (60. Journées Techniques des Industries Céréalières), Oct 2009, Reims, France. 1 p., 2009 |
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Evaluation de la fragmentation d'aliments solides alvéolaires particulaires par imagerieJournées Techniques de l'AEMIC (60. Journées Techniques des Industries Céréalières), Oct 2009, Reims, France. 1 p., 2009 |
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Shape memory properties of starch materials4. EPF Summer School (European Polymer Federation): “Bioplastics and Related Materials”, May 2009, Gargnano, Italy. 1 p., 2009 |
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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Le pain : une histoire de bulles et de fibresScience culinaire : matière, procédés, dégustation, Editions Belin, 478 p., 2014, Echelles, 978-2701175331 |
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la mémoire des céréales du petit-déjeunerScience culinaire : Matière, procédés, dégustation, Editions Belin, 400 p., 2014, Echelles, 978-2-7011-7533-1 |
Shape memory composition comprising starchPatent n° : EP2280814. 2009 |
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La fabrication additive de pièces comestibles fonctionnelles.2020 |
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Matériaux thermoplastiques à base de biopolymère pour leur impression 3D par dépôt de fil fonduMatériaux. Université de Nantes, 2019. Français. ⟨NNT : 2019NANT4028⟩ |