Accéder directement au contenu

Mots-clés

Co-auteurs

Identifiants chercheur

Réseaux sociaux

Export Publications

Exporter les publications affichées :
Nombre de documents

87

Laurent CHAUNIER (PhD)


Article dans une revue43 documents

  • Laurent Chaunier, Lydie Viau, Xavier Falourd, Denis Lourdin, Eric Leroy. Drug delivery system obtained by hot-melt processing of zein plasticized by a pharmaceutically active ionic liquid. Journal of materials chemistry‎ B, Royal Society of Chemistry, 2020, ⟨10.1039/D0TB00326C⟩. ⟨hal-02561774⟩
  • Laurent Chaunier, Guy Della Valle, Denis Lourdin, Anne-Laure Reguerre, Kévin Cochet, et al.. Viscous sintering kinetics of biopolymer filaments extruded for 3D printing. Polymer Testing, Elsevier, 2019, 77, pp.105873. ⟨10.1016/j.polymertesting.2019.04.020⟩. ⟨hal-02352802⟩
  • Chloé Chevigny, Laurent Chaunier, Ruzica Ferbus, Pierre Roblin, Corinne Rondeau-Mouro, et al.. In-Situ Quantitative and Multiscale Structural Study of Starch-Based Biomaterials Immersed in Water. Biomacromolecules, American Chemical Society, 2018, 19 (3), pp.838-848. ⟨10.1021/acs.biomac.7b01635⟩. ⟨hal-01982667⟩
  • Diego Velasquez, Laurent Chaunier, Sofiane Guessasma, Frederic Faure, Alain Bizeau, et al.. Design, fabrication, and implantation of tube-shaped devices for the treatment of salivary duct diseases. BioImpacts, Tabriz University of Medical Sciences, 2018, 8 (2), pp.91-98. ⟨10.15171/bi.2018.11⟩. ⟨hal-02620050⟩
  • Laurent Chaunier, Michèle Dalgalarrondo, Guy Della Valle, Denis Lourdin, Didier Marion, et al.. Etude des propriétés rhéologiques et des modifications structurales de protéines de maïs plastifiées en vue de leur impression 3D par dépôt de fil fondu.. Rhéologie, Groupe français de rhéologie, 2018, 0033, pp.1-7. ⟨hal-01823463⟩
  • Laurent Chaunier, Guy Della Valle, Denis Lourdin, Eric Leroy, Sofiane Guessasma, et al.. Analysis of microstructure and mechanical performance of polymeric cellular structures designed using stereolithography. European Polymer Journal, Elsevier, 2018, 98, pp.72-82. ⟨10.1016/j.eurpolymj.2017.10.034⟩. ⟨hal-02331720⟩
  • Laurent Chaunier, Sofiane Guessasma, Sofiane Belhabib, Guy Della Valle, Denis Lourdin, et al.. Material extrusion of plant biopolymers: Opportunities & challenges for 3D printing. Additive Manufacturing, Elsevier, 2018, 21, pp.220 - 233. ⟨10.1016/j.addma.2018.03.016⟩. ⟨hal-01823436⟩
  • Aleida Sandoval, Laurent Chaunier, Hubert Chiron, Guy Della Valle, Anne-Laure Reguerre. Cellular structure and rheological properties of shaped fermented wheat flour dough. Journal of Cereal Science, Elsevier, 2017, 73, pp.91-98. ⟨10.1016/j.jcs.2016.12.001⟩. ⟨hal-01602659⟩
  • Firas Azzam, Laurent Chaunier, Céline Moreau, Denis Lourdin, Patricia Bertoncini, et al.. Relationship between Young's Modulus and Film Architecture in Cellulose Nanofibril-Based Multilayered Thin Films. Langmuir, American Chemical Society, 2017, 33 (17), pp.4138-4145. ⟨10.1021/acs.langmuir.7b00049⟩. ⟨hal-01602558⟩
  • Laurent Chaunier, Guy Della Valle, Michèle Dalgalarrondo, Denis Lourdin, Didier Marion, et al.. Rheology and structural changes of plasticized zeins in the molten state. Rheologica Acta, Springer Verlag, 2017, 56 (11), pp.941 - 953. ⟨10.1007/s00397-017-1045-9⟩. ⟨hal-01636800⟩
  • Hugo de Vries, Michel Mikolajczak, Jean-Michel Salmon, Joel Abecassis, Laurent Chaunier, et al.. Small-scale food process engineering — Challenges and perspectives. Innovative Food Science and Emerging Technologies, Elsevier, 2017, 46, pp.122-130. ⟨10.1016/j.ifset.2017.09.009⟩. ⟨hal-01608579⟩
  • Arnaud Turbin-Oger, Aamir Shehzad, Laurent Chaunier, Hubert Chiron, Guy Della Valle. Elongational properties and proofing behaviour of wheat flour dough. Journal of Food Engineering, Elsevier, 2016, 168, pp.129 - 136. ⟨10.1016/j.jfoodeng.2015.07.029⟩. ⟨hal-02641248⟩
  • Magdalena Kristiawan, Laurent Chaunier, Guy Della Valle, Denis Lourdin, Sofiane Guessasma. Linear viscoelastic properties of extruded amorphous potato starch as a function of temperature and moisture content. Rheologica Acta, Springer Verlag, 2016, 55 (7), pp.597-611. ⟨10.1007/s00397-016-0935-6⟩. ⟨hal-01362489⟩
  • Fabien Le Bleis, Laurent Chaunier, P. Montigaud, Guy Della Valle. Destructuration mechanisms of bread enriched with fibers during mastication. Food Research International, Elsevier, 2016, 80, pp.1 - 11. ⟨10.1016/j.foodres.2015.12.008⟩. ⟨hal-02638611⟩
  • Magdalena Kristiawan, Laurent Chaunier, Guy Della Valle, Amadou Ndiaye, Bruno Vergnes. Modeling of starchy melts expansion by extrusion. Trends in Food Science and Technology, Elsevier, 2016, 48, pp.13-26. ⟨10.1016/j.tifs.2015.11.004⟩. ⟨hal-01295267⟩
  • Fabien Le Bleis, Laurent Chaunier, Hubert Chiron, Guy Della Valle, Luc Saulnier. Rheological properties of wheat flour dough and French bread enriched with wheat bran. Journal of Cereal Science, Elsevier, 2015, 65, pp.167 - 174. ⟨10.1016/j.jcs.2015.06.014⟩. ⟨hal-02630888⟩
  • Helene Chanvrier, Laurent Chaunier, Guy Della Valle, Denis Lourdin. Flow and foam properties of extruded maize flour and its biopolymer blends expanded by microwave. Food Research International, Elsevier, 2015, 76, pp.567 - 575. ⟨10.1016/j.foodres.2015.07.019⟩. ⟨hal-02629924⟩
  • Diego Velasquez, Graciela Pavon-Djavid, Laurent Chaunier, Anne Meddahi-Pelle, Denis Lourdin. Effect of crystallinity and plasticizer on mechanical properties and tissue integration of starch-based materials from two botanical origins. Carbohydrate Polymers, Elsevier, 2015, 124, pp.180-187. ⟨10.1016/j.carbpol.2015.02.006⟩. ⟨hal-02637485⟩
  • Aleida J. Sandovala, Laurent Chaunier, Hubert Chiron, Guy Della Valle, Denis Lourdin, et al.. Variations des propriétés rhéologiques et de la structure alvéolaire de pâtes de farine de blé au cours du laminage. Rhéologie, Groupe français de rhéologie, 2015, 28, pp.1-7. ⟨hal-02629855⟩
  • A. Turbin-Orger, P. Babin, E. Boller, Laurent Chaunier, H. Chiron, et al.. Growth and setting of gas bubbles in a viscoelastic matrix imaged by X-ray microtomography: the evolution of cellular structures in fermenting wheat flour dough. Soft Matter, Royal Society of Chemistry, 2015, 11 (17), pp.3373-3384. ⟨10.1039/c5sm00100e⟩. ⟨hal-01216774⟩
  • Laurent Chaunier, Hubert Chiron, Guy Della Valle, O. Rouaud, Asma Rzigue, et al.. Assessment of French bread texture by a multi-indentation test. Journal of Food Engineering, Elsevier, 2014, 122, pp.92-98. ⟨10.1016/j.jfoodeng.2013.09.003⟩. ⟨hal-02630390⟩
  • Anne Beilvert, Frédéric Faure, Anne Meddahi-Pelle, Laurent Chaunier, Sophie Guilois, et al.. A resorbable shape-memory starch-based stent for the treatment of salivary ducts under sialendoscopic surgery. Laryngoscope, Wiley, 2014, 124 (4), pp.875-881. ⟨10.1002/lary.24380⟩. ⟨hal-02637778⟩
  • Magdalena Kristiawan, Laurent Chaunier, Guy Della Valle, Denis Lourdin, Sofiane Guessasma. Modélisation des propriétés viscoélastiques linéaires d’amidon de pomme de terre amorphe en fonction de la température et la teneur en eau. Rhéologie, Groupe français de rhéologie, 2014, 26 (Décembre 2014), pp.33-41. ⟨hal-01194938⟩
  • Anne Beilvert, F. Chaubet, Laurent Chaunier, Sophie Guilois, G. Pavon-Djavid, et al.. Shape-memory starch for resorbable biomedical devices. Carbohydrate Polymers, Elsevier, 2014, 99, pp.242-248. ⟨10.1016/j.carbpol.2013.08.015⟩. ⟨hal-02637968⟩
  • Alexander Brugger, Laurent Chaunier, Guy Della Valle, Jean-Philippe Dellemann, Magdalena Kristiawan. Détermination de comportements visqueux pour l’extrusion de formulations de céréales petit-déjeuner. Industries des Céréales, 2013, Aout 2013 (184), pp.18-22. ⟨hal-01199069⟩
  • Fabien Le Bleis, Laurent Chaunier, Guy Della Valle, Maud Panouille, Anne-Laure Reguerre. Physical assessment of bread destructuration during chewing. Food Research International, Elsevier, 2013, 50 (1), pp.308 - 317. ⟨10.1016/j.foodres.2012.10.042⟩. ⟨hal-01004486⟩
  • Arnaud Turbin, E. Boller, Laurent Chaunier, Hubert Chiron, Guy Della Valle, et al.. Kinetics of bubble growth in wheat flour dough during proofing studied by computed X-ray micro-tomography. Journal of Cereal Science, Elsevier, 2012, 56 (3), pp.676 - 683. ⟨10.1016/j.jcs.2012.08.008⟩. ⟨hal-02651044⟩
  • Laurent Chaunier, Cyril Vechambre, Denis Lourdin. Starch-based foods presenting shape memory capabilities. Food Research International, Elsevier, 2012, 47 (2), pp.194-196. ⟨10.1016/j.foodres.2011.05.035⟩. ⟨hal-02650576⟩
  • C. Véchambre, A. Buléon, Laurent Chaunier, C. Gauthier, D. Lourdin. Understanding the mechanisms involved in shape memory starch: Macromolecular orientation, stress recovery and molecular mobility. Macromolecules, American Chemical Society, 2011, 44 (23), pp.9384-9389. ⟨10.1021/ma202019v⟩. ⟨hal-01813685⟩
  • Sofiane Guessasma, Laurent Chaunier, Guy Della Valle, Denis Lourdin. Mechanical modelling of cereal solid foods. Trends in Food Science and Technology, Elsevier, 2011, 22 (4), pp.142 - 153. ⟨10.1016/j.tifs.2011.01.005⟩. ⟨hal-02651528⟩
  • Cyril Vechambre, Laurent Chaunier, Denis Lourdin. Novel Shape-Memory Materials Based on Potato Starch. Macromolecular Materials and Engineering, Wiley-VCH Verlag, 2010, 295 (2), pp.115-122. ⟨10.1002/mame.200900191⟩. ⟨hal-02658125⟩
  • Claude Yven, Sofiane Guessasma, Laurent Chaunier, Guy Della Valle, Christian Salles. The role of mechanical properties of brittle airy foods on the masticatory performance: experimental and modelling approches. Journal of Food Engineering, Elsevier, 2010, 101 (1), pp.85-91. ⟨10.1016/j.jfoodeng.2010.06.012⟩. ⟨hal-02668582⟩
  • Sofiane Guessasma, Laurent Chaunier, Denis Lourdin. Finite element modelling of the mechanical behaviour of vitreous starch/protein composite. Journal of Food Engineering, Elsevier, 2010, 98 (2), pp.150-158. ⟨10.1016/j.jfoodeng.2009.12.020⟩. ⟨hal-02660296⟩
  • Cyril Vechambre, Alain Buleon, Laurent Chaunier, Frederic Jamme, Denis Lourdin. Macromolecular Orientation in Glassy Starch Materials That Exhibit Shape Memory Behavior. Macromolecules, American Chemical Society, 2010, 43 (23), pp.9854-9858. ⟨10.1021/ma101704k⟩. ⟨hal-02658610⟩
  • Laurent Chaunier, Denis Lourdin. The Shape Memory of Starch. Starch - Starke, 2009, 61 (2), pp.116-118. ⟨10.1002/star.200800074⟩. ⟨hal-02660386⟩
  • Laurent Chaunier, Laurent Chrusciel, Christine Delisee, Guy Della Valle, Jérôme Malvestio. Permeability and expanded structure of baked products crumbs. Food Biophysics, Springer Verlag (Germany), 2008, 3 (4), pp.344-351. ⟨10.1007/s11483-008-9073-8⟩. ⟨hal-01194997⟩
  • Aleida Sandoval, Laurent Chaunier, Philippe Courcoux, Guy Della Valle. Bulk mechanical behavior of commercial particle food foams. Journal of Texture Studies, Wiley-Blackwell, 2008, 39 (4), pp.405-425. ⟨10.1111/j.1745-4603.2008.00150.x⟩. ⟨hal-02668687⟩
  • C. Delisée, J. Malvestio, Jérôme Lux, P. Castéra, Laurent Chaunier, et al.. Microstructure et propriétés de transport de matériaux isolants à base de fibres cellulosiques. Annales du Bâtiment et des travaux publics, Eska, 2007, 5 (n.a.), pp.n.a. ⟨hal-00312652⟩
  • Laurent Chaunier, Guy Della Valle, Denis Lourdin. Relationships between texture, mechanical properties and structure of cornflakes. Food Research International, Elsevier, 2007, 40 (4), pp.493-503. ⟨10.1016/j.foodres.2006.07.014⟩. ⟨hal-02666460⟩
  • Laurent Chaunier, Helene Chanvrier, Philippe Courcoux, Guy Della Valle, Denis Lourdin. La texture des corn flakes : relations avec la structure et le procédé de fabrication pour différentes variétés de maïs. Industries des Céréales, 2007, pp.2-9. ⟨hal-02667233⟩
  • Laurent Chaunier, Hubert Chiron, Guy Della Valle, Anne-Laure Reguerre, T. Dessev. Mesure des propriétés élongationnelles de pâtes à pain et évaluation de la texture des mies par analyse d'images. Rhéologie, Groupe français de rhéologie, 2005, pp.13-19. ⟨hal-02681770⟩
  • Laurent Chaunier, Philippe Courcoux, Guy Della Valle, Denis Lourdin. Physical and sensory evaluation of cornflakes crispness. Journal of Texture Studies, Wiley-Blackwell, 2005, 36 (1), pp.93-118. ⟨hal-02680910⟩
  • Philippe Courcoux, Laurent Chaunier, Guy Della Valle, Denis Lourdin, Michel Semenou. Paired comparisons for the evaluation of crispness of cereal flakes by untrained assessors : correlation with descriptive analysis and acoustic measurements. Journal of Chemometrics, Wiley, 2005, 19, pp.129-137. ⟨hal-02671300⟩

Communication dans un congrès26 documents

  • Laurent Chaunier, Guy Della Valle, Denis Lourdin, Eric Leroy. Détermination de la fenêtre d’ouvrabilité d’un biopolymère thermoplastique pour la fabrication additive par dépôt de fil fondu.. XVIIéme Congrès de la Société Française de Génie des Procédés, 2019, Nantes, France. ⟨hal-02549193⟩
  • Laurent Chaunier, Guy Della Valle, Denis Lourdin, Eric Leroy. Plasticization of zein by acetate based ionic liquids. ILMAT V, 4th International Conference on Ionic Liquid-based Materials, 2019, Paris, France. ⟨hal-02549126⟩
  • Laurent Chaunier, Benoit Duchemin, Estelle Couallier, Guy Della Valle, Denis Lourdin, et al.. Fusion Bonding Behavior of Plasticized Corn Proteins in Fused Deposition Modeling Process. 34th International Conference of the Polymer Processing Society (PPS-32), May 2018, Taipei, Taiwan. ⟨hal-01823576⟩
  • Laurent Chaunier, Guy Della Valle, Denis Lourdin, Eric Leroy, Lydie Viau. Melt processed zein plasticized by pharmaceutically active ionic liquid for drug delivery.. Journées Scientifiques du GDR-LIPS, Oct 2018, Lyon, France. ⟨hal-01963951⟩
  • Laurent Chaunier, Guy Della Valle, Denis Lourdin, Eric Leroy. Détermination des propriétés de fusion-adhésion de filaments extrudés à base de protéines de maïs. 53éme Congrès du Groupe Français de Rhéologie, Oct 2018, Brest, France. ⟨hal-01963937⟩
  • Laurent Chaunier, Michèle Dalgalarrondo, Guy Della Valle, Denis Lourdin, Didier Marion, et al.. Rheological Characterization of Plasticized Corn Proteins for Fused Deposition Modeling. ESAFORM 2017, European Scientific Association For Material Forming (ESAFORM). INT., Apr 2018, Dublin, Ireland. ⟨10.1063/1.5008028⟩. ⟨hal-01823526⟩
  • Laurent Chaunier, Michèle Dalgalarrondo, Guy Della Valle, Denis Lourdin, Didier Marion, et al.. Rheological Characterization of Plasticized Corn Proteins for Fused Deposition Modeling. ESAFORM 2017, Apr 2017, Dublin, Ireland. ⟨hal-01636814⟩
  • Laurent Chaunier, Michèle Dalgalarrondo, Guy Della Valle, Denis Lourdin, Didier Marion, et al.. Thermoplasticized zeins and their rheological properties in the molten state for 3D printing by Fused Deposition Modeling. 4th International Conference on Bioabsed Materials and Composites ICBMC 2017, Mar 2017, Nantes, France. ⟨hal-01636838⟩
  • Laurent Chaunier, Guy Della Valle, Denis Lourdin, Michèle Dalgalarrondo, Didier Marion, et al.. Propriétés rhéologiques et modifications structurales de protéines de maïs plastifiées en vue de leur impression 3D par dépôt de fil fondu. 52éme Congrès du Groupe Français de Rhéologie, Oct 2017, Nice, France. ⟨hal-01636846⟩
  • Laurent Chaunier, Eric Leroy, Guy Della Valle, Michèle Dalgalarrondo, Benedicte Jamin Bakan, et al.. 3D Printing Of Maize Protein By Fused Deposition Modeling. 32th International Conference of the Polymer Processing Society (PPS-32), Jul 2016, Lyon, France. ⟨hal-01636820⟩
  • Laurent Chaunier, Eric Leroy, Guy Della Valle, Denis Lourdin. Plasticized protein for 3D printing by fused deposition modeling. 19. International ESAFORM Conference on Material Forming (ESAFORM), Apr 2016, Nantes, France. ⟨10.1063/1.4963611⟩. ⟨hal-01602509⟩
  • Laurent Chaunier, Eric Leroy, Guy Della Valle, Michèle Dalgalarrondo, Benedicte Bakan, et al.. 3D printing of maize protein by fused deposition modeling. 32. International Conference of the Polymer Processing Society (PPS 32), Polymer Processing Society. Akron, Ohio, USA., Jul 2016, Lyon, France. ⟨10.1063/1.5016792⟩. ⟨hal-02737411⟩
  • Diego Velasquez, Laurent Chaunier, G. Pavon-Djavid, A. Meddahi-Pelle, Denis Lourdin. In vivo and in vitro studies of corn and potato starch thermoplastic materials for biomedical applications. Biopolymers 2013 : Assemblages de biopolymères pour l'élaboration de matériaux, Dec 2013, Nantes, France. pp.1. ⟨hal-02746406⟩
  • Magdalena Kristiawan, Laurent Chaunier, Guy Della Valle, Denis Lourdin, Sofiane Guessasma. Modélisation des propriétés viscoélastiques linéaire d’amidon de pomme de terre amorphe en fonction de la température et la teneur en eau. 48. Congrès du groupe français de rhéologie : Modèles et Rhéologie, Groupe Français de Rhéologie (GFR). Paris, FRA., Oct 2013, Nantes, France. ⟨hal-01512111⟩
  • Fabien Le Bleis, Laurent Chaunier, Hubert Chiron, Anne-Laure Reguerre, Guy Della Valle. 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. ⟨hal-02810365⟩
  • Alexander Brugger, Laurent Chaunier, Guy Della Valle, Jean-Philippe Dellemann, Magdalena Kristiawan. Détermination de comportements visqueux pour l’extrusion de formulations de céréales petit-déjeuner. 47. Colloque National du Groupe Français de Rhéologie, Groupe Français de Rhéologie (GFR). Paris, FRA., Oct 2012, Pau, France. ⟨hal-01143524⟩
  • Denis Lourdin, Alain Buleon, Laurent Chaunier, Cyril Vechambre. Des matériaux à mémoire de forme en amidon. Polymerix 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. ⟨hal-02811424⟩
  • Denis Lourdin, Alain Buleon, Laurent Chaunier, Cyril Vechambre. Effect of macromolecular orientation on shape memory properties of starch based materials. ICBM 2012, Feb 2012, Marrakech, Morocco. ⟨hal-02804148⟩
  • Fabien Le Bleis, Guy Della Valle, Laurent Chaunier, Anne-Laure Reguerre, Maud Panouille. Assessment of bread destructuration during chewing. 2. International Conference on Food Oral Processing 2012, Royal Society of Chemistry (RSC). GBR. Institut National de la Recherche Agronomique (INRA)., Jul 2012, Beaune, France. ⟨hal-01195484⟩
  • Arnaud Turbin-Orger, Laurent Chaunier, Hubert Chiron, Guy Della Valle. 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. ⟨hal-02810857⟩
  • Laurent Chaunier, Guy Della Valle, Cyril Vechambre, Denis Lourdin. Extrusion of starch-based products preventing shape memory properties. Join 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. ⟨hal-02806194⟩
  • Saïd Rjafiallah, Sofiane Guessasma, Laurent Chaunier, Denis Lourdin. Toward deterministic understanding of the correlation between mechanical properties and structure of biopolymer based materials. 1. Joint Chinese-Dutch Workshop on Composites, Materials and Structures, Apr 2009, Delft, Netherlands. 1 p. ⟨hal-02812152⟩
  • Laurent Chaunier, Hubert Chiron, Guy Della Valle, Maren Bonnand-Ducasse, Kamal Kansou, et al.. A reverse engineering approach of french breadmaking for nutritional purposes. 12. Congrès de la Société Française de Génie des Procédés (SFGP 2009), 2009, Marseille, France. ⟨hal-01219000⟩
  • Laurent Chaunier, Helene Chanvrier, Philippe Courcoux, Guy Della Valle, Denis Lourdin. Structural Basis and Process Requirements for Corn-Based Products Crispness. Bubbles in Food II, Sep 2006, Windermere, United Kingdom. ⟨hal-02751826⟩
  • Laurent Chaunier, Helene Chanvrier, Philippe Courcoux, Guy Della Valle, Denis Lourdin. La texture des corn flakes : relations avec la structure et le procédé de fabrication pour différentes variétés de maïs. 57. Journées Techniques des Industries Céréalières, Nov 2006, France. ⟨hal-02811605⟩
  • Philippe Courcoux, Laurent Chaunier, Denis Lourdin, Guy Della Valle, Huguette Nicod, et al.. Crispness of cereal products: correlation with descriptive analysis, sensory and acoustic measurements. 3. International Symposium, May 2005, Louvain, Belgium. ⟨hal-02763856⟩

Poster14 documents

  • Laurent Chaunier, Eric Leroy, Guy Della Valle, Michèle Dalgalarrondo, Benedicte Jamin Bakan, et al.. 3D Printing Of Maize Protein By Fused Deposition Modeling. XVIIéme International Congress on Rheology (ICR2016), Aug 2016, Kyoto, Japan. ⟨hal-01636851⟩
  • Magdalena Kristiawan, Guy Della Valle, Kamal Kansou, Laurent Chaunier, Amadou Ndiaye, et al.. A phenomenological model of starchy materials expansion by extrusion. 12. International Congress on Engineering and Food (ICEF12), Jun 2015, Québec, Canada. 2015. ⟨hal-01190144⟩
  • Magdalena Kristiawan, Guy Della Valle, Kamal Kansou, Laurent Chaunier, Amadou Ndiaye, et al.. A phenomenological model of starchy materials expansion by extrusion. AACC International Annual Meeting 2015, Oct 2015, Minneapolis, United States. 2015. ⟨hal-02739993⟩
  • Aleida J. Sandovala, Laurent Chaunier, Hubert Chiron, Guy Della Valle, Denis Lourdin, et al.. Variations des propriétés rhéologiques et de la structure alvéolaire de pâtes de farine de blé au cours du laminage. 49. Congrès annuel du Groupe Français de Rhéologie : Rhéologie et approches multiphysiques couplées, Oct 2014, Grenoble, France. 2014. ⟨hal-02792773⟩
  • Arnaud Turbin-Orger, Hubert Chiron, Laurent Chaunier, Guy Della Valle. Prediction of cellular structure and stability of fermenting wheat flour dough envisioned as a triphasic medium by a multi-scale approach. The 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. ⟨hal-02745886⟩
  • Fabien Le Bleis, Laurent Chaunier, Hubert Chiron, Anne-Laure Reguerre, Guy Della Valle. Integrating breadmaking process modifications in order to increase dietary fibre contents in french bread. Cereals & Europe Spring Meeting. "Unlocking the full potential of cereals: Challenges for science based innovation", May 2013, Leuven, Belgium. 2013. ⟨hal-02807736⟩
  • Magdalena Kristiawan, Laurent Chaunier, Sofiane Guessasma, Guy Della Valle, Denis Lourdin. Effect of water content on viscoelastic properties of amorphous potato starch: DMA measurement. Meeting of working Group Medicago sativa, Jun 2013, Paris, France. 2013. ⟨hal-02803770⟩
  • Fabien Le Bleis, Laurent Chaunier, Hubert Chiron, Anne-Laure Reguerre, Guy Della Valle. Integrating breadmaking process modifications in order to increase dietary fibre contents in french bread. The 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. ⟨hal-02745535⟩
  • Laurent Chaunier, Anne-Laure Reguerre, Denis Lourdin. Shape memory and thermomechanical properties of starch-based foams. 9. European Conference on Foams, Emulsions and Applications, Jul 2012, Lisbonne, Portugal. 1 p., 2012. ⟨hal-02804918⟩
  • Hubert Chiron, Laurent Chaunier, Guy Della Valle. Fournil expérimental INRA - BIA - Nantes. 63. JTIC Internationales, Oct 2012, Reims, France. 2012. ⟨hal-02806065⟩
  • Anne Beilvert, Frederic Chaubet, Laurent Chaunier, Didier Letourneur, Anne Meddahi-Pelle, et al.. Extruded starch as novel shape-memory bioresorbable biomedical device. ICYRAM 2012 International Conference of Young Researchers on Advanced Materials, Jul 2012, Singapour, Singapore. 1 p., 2012. ⟨hal-02803728⟩
  • Aamir Shehzad, Laurent Chaunier, Hubert Chiron, Guy Della Valle, Denis Lourdin. Comportement rhéologique des pâtes non levurées à faibles et grandes déformations. Journées Techniques de l'AEMIC (60. Journées Techniques des Industries Céréalières), Oct 2009, Reims, France. 1 p., 2009. ⟨hal-02818705⟩
  • Cyril Vechambre, Laurent Chaunier, Denis Lourdin. Shape memory properties of starch materials. 4. EPF Summer School (European Polymer Federation): “Bioplastics and Related Materials”, May 2009, Gargnano, Italy. 1 p., 2009. ⟨hal-02817535⟩
  • Amos Nata, Laurent Chaunier, Guy Della Valle, Sofiane Guessasma, Anne-Laure Reguerre. Evaluation de la fragmentation d'aliments solides alvéolaires particulaires par imagerie. Journées Techniques de l'AEMIC (60. Journées Techniques des Industries Céréalières), Oct 2009, Reims, France. 1 p., 2009. ⟨hal-02818328⟩

Chapitre d'ouvrage2 documents

  • Guy Della Valle, Perrine Babin, Maren Bonnand-Ducasse, Laurent Chaunier, Hubert Chiron, et al.. Le pain : une histoire de bulles et de fibres. Science culinaire : matière, procédés, dégustation, Editions Belin, 478 p., 2014, Echelles, 978-2701175331. ⟨hal-02798622⟩
  • Laurent Chaunier, Denis Lourdin. la mémoire des céréales du petit-déjeuner. Science culinaire : Matière, procédés, dégustation, Editions Belin, 400 p., 2014, Echelles, 978-2-7011-7533-1. ⟨hal-02792617⟩

Brevet1 document

  • Denis Lourdin, Laurent Chaunier. Shape memory composition comprising starch. Patent n° : EP2280814. 2009. ⟨hal-02809509⟩

Thèse1 document

  • Laurent Chaunier. Matériaux thermoplastiques à base de biopolymère pour leur impression 3D par dépôt de fil fondu. Matériaux. Université Bretagne Loire (COMUE), 2019. Français. ⟨tel-02791072⟩