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Number of documents

104

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Journal articles30 documents

  • Magdalena Kristiawan, G. Della Valle, A.-L. Réguerre, V Micard, C. Salles. Artificial Oral Processing of Extruded Pea Flour Snacks. Food Engineering Reviews, Springer, 2021, 13 (1), pp.247-261. ⟨10.1007/s12393-020-09220-5⟩. ⟨hal-03330215⟩
  • Ioana Suciu, Amadou Ndiaye, Cédric Baudrit, Christophe Fernandez, Alain Kondjoyan, et al.. A digital learning tool based on models and simulators for food engineering (MESTRAL). Journal of Food Engineering, Elsevier, 2021, 293, pp.110375. ⟨10.1016/j.jfoodeng.2020.110375⟩. ⟨hal-02980650⟩
  • Magdalena Kristiawan, Mouhammad El Hassan, Alioune El Faye, Vaclav Sobolik. Experimental investigation of Taylor-Couette-Poiseuille flow at low Taylor and Reynolds numbers. PLoS ONE, Public Library of Science, 2019, 14 (4), pp.e0212728. ⟨10.1371/journal.pone.0212728⟩. ⟨hal-02480906⟩
  • Mohamed Mahloul, Ammar Mahamdia, Magdalena Kristiawan. Experimental investigation of the spherical Couette flow using electrodiffusion technique. The European Physical Journal Plus, Springer, 2019, 134 (8), ⟨10.1140/epjp/i2019-12764-1⟩. ⟨hal-02617960⟩
  • Magdalena Kristiawan, Guy Della Valle, Kamal Kansou, Amadou Ndiaye, Bruno Vergnes. Validation and use for product optimization of a phenomenological model of starch foods expansion by extrusion. Journal of Food Engineering, Elsevier, 2019, 246, pp.160-178. ⟨10.1016/j.jfoodeng.2018.11.006⟩. ⟨hal-01990152⟩
  • Imen Jebalia, Jean-Eudes Maigret, Anne-Laure Reguerre, Bruno Novales, Sofiane Guessasma, et al.. Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion. Carbohydrate Polymers, Elsevier, 2019, 223, pp.1-9. ⟨10.1016/j.carbpol.2019.115086⟩. ⟨hal-02617963⟩
  • I. Jebalia, J.-E. Maigret, A.-L. Réguerre, B. Novales, S. Guessasma, et al.. Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion. Carbohydrate Polymers, Elsevier, 2019, 223, pp.115086. ⟨10.1016/j.carbpol.2019.115086⟩. ⟨hal-03329262⟩
  • Magdalena Kristiawan, Valerie Micard, Priscilla Maladira, Christine Alchamieh, Jean-Eudes Maigret, et al.. Multi-scale structural changes of starch and proteins during pea flour extrusion. Food Research International, Elsevier, 2018, 108, pp.203-215. ⟨10.1016/j.foodres.2018.03.027⟩. ⟨hal-01837510⟩
  • Magdalena Kristiawan, Mouhammad El Hassan, Tomáš Jirout, Vaclav Sobolik. Three-segment electrodiffusion probes for wall shear rate measurements. Current Topics in Electrochemistry, Research Trends, 2018, 20, pp.85-94. ⟨hal-02480968⟩
  • Magdalena Kristiawan, Mouhammad El Hassan, Tomáš Jirout, Vaclav Sobolik. Three-segment electrodiffusion probes for wall shear rate measurements. Current Topics in Electrochemistry - Research Trends, 2018, 20, pp.85-94. ⟨hal-03336370⟩
  • Cesar Arturo Aceves-Lara, Violaine Athès, Patrice Buche, Guy Valle, Vincent Farines, et al.. The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production. Innovative Food Science and Emerging Technologies, Elsevier, 2018, Food Science and Technology in France: INRA’s contribution to this area, 46, pp.54-64. ⟨10.1016/j.ifset.2017.10.006⟩. ⟨lirmm-01651998⟩
  • M. Mahloul, A. Mahamdia, Magdalena Kristiawan. The spherical Taylor–Couette flow. European Journal of Mechanics - B/Fluids, Elsevier, 2016, 59, pp.1-6. ⟨10.1016/j.euromechflu.2016.04.002⟩. ⟨hal-01343235⟩
  • 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⟩
  • 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⟩
  • Magdalena Kristiawan, L. Chaunier, G. Della Valle, A. Ndiaye, B. 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-03329279⟩
  • M. Mahloul, A. Mahamdia, Magdalena Kristiawan. Experimental investigations of the spherical Taylor-Couette flow. Journal of Applied Fluid Mechanics, Elsevier, 2016, 9 (1), pp.131-137. ⟨hal-01413547⟩
  • Magdalena Kristiawan, Kodjovi Sodjavi, Brice Montagné, Amina Meslem, Vaclav Sobolik. Mass transfer and shear rate on a wall normal to an impinging circular jet. Chemical Engineering Science, Elsevier, 2015, 132, pp.32--45. ⟨10.1016/j.ces.2015.03.070⟩. ⟨hal-01165570⟩
  • Kodjovi Sodjavi, Brice Montagné, Pierre Bragança, Amina Meslem, Florin Bode, et al.. Impinging cross-shaped submerged jet on a flat plate: a comparison of plane and hemispherical orifice nozzles. Meccanica, Springer Verlag, 2015, 50 (12), pp.2927-2947. ⟨10.1007/s11012-015-0181-5⟩. ⟨hal-01165569⟩
  • Magdalena Kristiawan, Guy Della Valle, Kamal Kansou, Amadou Ndiaye, Bruno Vergnes, et al.. A phenomenological model of starch expansion by extrusion. Rhéologie, Groupe français de rhéologie, 2015, 27, pp.24-33. ⟨hal-01410168⟩
  • 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⟩
  • Magdalena Kristiawan, Vaclav Sobolik, Karim Allaf. Yield and composition of Indonesian Cananga oil obtained by steam distillation and organic solvent extraction. International Journal of Food Engineering, De Gruyter, 2012, 8 (3), pp.1-19. ⟨10.1515/1556-3758.1412⟩. ⟨hal-01391837⟩
  • Magdalena Kristiawan, Amina Meslem, Ilinca Nastase, Vaclav Sobolik. Wall shear rates and mass transfer in impinging jets: Comparison of circular convergent and cross-shaped orifice nozzles. International Journal of Heat and Mass Transfer, Elsevier, 2012, 55 (1-3), pp.282-293. ⟨10.1016/j.ijheatmasstransfer.2011.09.014⟩. ⟨hal-01191452⟩
  • Amina Meslem, Magdalena Kristiawan, Ilinca Nastase, Vaclav Sobolik. Wall shear rates and stagnation mass transfer on a plate in axisymmetric and cross impinging jets. Journal of Physics: Conference Series, IOP Publishing, 2012, 395 (012034), pp.1-8. ⟨10.1088/1742-6596/395/1/012034⟩. ⟨hal-01174306⟩
  • Magdalena Kristiawan, Vaclav Sobolik, Ladislav Klíma, Karim Allaf. Effect of expansion by instantaneous controlled pressure drop on dielectric properties of fruits and vegetables. Journal of Food Engineering, Elsevier, 2011, 102 (4), pp.361-368. ⟨10.1016/j.jfoodeng.2010.09.014⟩. ⟨hal-02648101⟩
  • Magdalena Kristiawan, Tomáš Jirout, Vaclav Sobolik. Components of wall shear rate in wavy Taylor–Couette flow. Experimental Thermal and Fluid Science, Elsevier, 2011, 35 (7), pp.1304-1312. ⟨10.1016/j.expthermflusci.2011.04.018⟩. ⟨hal-02650758⟩
  • Vaclav Sobolik, T Jirout, J Havlica, Magdalena Kristiawan. Wall shear rates in Taylor vortex flow. Journal of Applied Fluid Mechanics, Elsevier, 2011, 4 (2), pp.25-31. ⟨hal-02649947⟩
  • Magdalena Kristiawan, Vaclav Sobolik, Karim Allaf. Isolation of Indonesian Cananga oil by instantaneous controlled pressure drop. Journal of Essential Oil Research, Taylor & Francis, 2008, 20 (2), pp.135-146. ⟨10.1080/10412905.2008.9699975⟩. ⟨hal-02655771⟩
  • Magdalena Kristiawan, Vaclav Sobolik, Karim Allaf. Isolation of Indonesian cananga oil using multi-cycle pressure drop process. Journal of Chromatography A, Elsevier, 2008, 1192 (2), pp.306-318. ⟨10.1016/j.chroma.2008.03.068⟩. ⟨hal-02663208⟩
  • Magdalena Kristiawan, Vaclav Sobolik, Mazen Al Haddad, Karim Allaf. Effect of pressure-drop rate on the isolation of cananga oil using instantaneous controlled pressure-drop process. Chemical Engineering and Processing: Process Intensification, Elsevier, 2008, 47 (1), pp.66-75. ⟨10.1016/j.cep.2007.08.011⟩. ⟨hal-01213153⟩
  • Magdalena Kristiawan, Vaclav Sobolik, Mazen Al Haddad, Karim Allaf. Isolation of Indonesian Cananga Oil by Instantaneous Controlled Pressure Drop: Influence of Processing Parameters on Compound Yields. Journal of chemical engineering of Japan, Soc of Chemical Engineering -- Japan, 2007, 40 (11), pp.1021-1029. ⟨10.1252/jcej.07WE024⟩. ⟨hal-01213154⟩

Conference papers36 documents

  • Imen Jebalia, Matthieu Bretesché, Anne-Laure Réguerre, Sofiane Guessasma, Guy Della Valle, et al.. Détermination du comportement rhéologique de composites amylo-protéiques en vue de leur élaboration par extrusion. 55ème Congrès du Groupe Français de Rhéologie (GFR), Oct 2021, Bordeaux, France. ⟨hal-03330811⟩
  • Imen Jebalia, Magdalena Kristiawan, Guy Della Valle. Extrusion d’aliments composites à base de farine de pois et de ses biopolymères, et simulation du procédé. 3e Rencontres francophones légumineuses Toulouse, Feb 2021, Toulouse, France. ⟨hal-03330748⟩
  • Imen Jebalia, Jean-Eudes Maigret, Anne-Laure Réguerre, Sofiane Guessasma, Denis Lourdin, et al.. Rheological behaviour of molten pea composites for extrusion processing. 18th International Congress on Rheology, Dec 2020, Rio de Janeiro, Brazil. ⟨hal-03330745⟩
  • Imen Jebalia, Jean-Eudes Maigret, Anne-Laure Réguerre, Sofiane Guessasma, Denis Lourdin, et al.. Effect of morphology on the elastoplastic behaviour of pea based starch-protein composites. 24e Congrès Français de Mécanique (CFM), Aug 2019, Brest, France. ⟨hal-03330700⟩
  • Magdalena Kristiawan, Guy Della Valle, Anne-Laure Réguerre, Valérie Micard, Christian Salles. Artificial oral processing of extruded pea flour snacks.. 13. International Congress on Engineering and Food (ICEF 13), Sep 2019, Melbourne, Australia. ⟨hal-03331441⟩
  • Imen Jebalia, Jean-Eudes Maigret, Anne-Laure Réguerre, Sofiane Guessasma, Denis Lourdin, et al.. Élaboration de différentes morphologies de composites d’amidon et de protéines de pois guidée par la simulation numérique de l’extrusion. Congrès de la Société Française de Génie des Procédés (SFGP), Oct 2019, Nantes, France. ⟨hal-03330717⟩
  • Ioana Suciu, Amadou Ndiaye, Cédric Baudrit, Christophe Fernandez, Alain Marc Kondjoyan, et al.. Outil numérique d’enseignement des procédés de transformation alimentaires via l’ingénierie des connaissances. SFGP 2019, Oct 2019, Nantes, France. ⟨hal-03173861⟩
  • Ioana Suciu, Amadou Ndiaye, Cédric Baudrit, Christophe Fernandez, Alain Marc Kondjoyan, et al.. Modélisation & Simulation des transformations Agro-alimentaires (MESTRAL - AgreenCamp). Journée SFGP du groupe Ingénierie Avancée des Procédés "Simulation des procédés dans les industries agroalimentaires", May 2019, Montpellier, France. ⟨hal-03173776⟩
  • Ioana Suciu, Amadou Ndiaye, Cédric Baudrit, Christophe Fernandez, Alain Marc Kondjoyan, et al.. Food process models for training purpose through knowledge engineering methods. ICEF13 - 13th International Congress on Engineering and Food, Sep 2019, Melbourne, Australia. ⟨hal-03125592⟩
  • Xavier Frank, Jean-Yves Delenne, Komlanvi Lampoh, Saeid Nezamabadi, Farhang Radjai, et al.. Modélisation discrète de la déconstruction d’aliments - projet AIC MiDiDAM. Métaséminaire CEPIA 2018, Mar 2018, Paris, France. ⟨hal-01918035⟩
  • Magdalena Kristiawan, Thomas Mégaradémy, Christine Alchamieh, Anne-Laure Réguerre, Guy Della Valle, et al.. Viscosity of artificial bolus of high protein extruded snacks. Annual European Rheology Conference 2018 (AERC 2018), Apr 2018, Sorrente, Italy. ⟨hal-01914399⟩
  • Magdalena Kristiawan, Thomas Mégaradémy, Christine Alchamieh, Anne-Laure Réguerre, Emin M. Azad, et al.. Chewing behavior of high-protein expanded pea flour. 5. international conference on Food oral processing, Jul 2018, Nottingham, United Kingdom. ⟨hal-01918041⟩
  • Magdalena Kristiawan, Guy Della Valle, Kamal Kansou, Amadou Ndiaye, Bruno Vergnes. Phenomenological model of maize starches expansion by extrusion. 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⟩. ⟨hal-01414766⟩
  • Magdalena Kristiawan, Guy Della Valle, Kamal Kansou, Amadou Ndiaye, Bruno Vergnes. Phenomenological Model of Maize Starches Expansion by Extrusion. 19th International Conference on Material Forming (esaform 2016), Apr 2016, Nantes, France. pp.UNSP 180002. ⟨hal-03331453⟩
  • Magdalena Kristiawan, Guy Della Valle. Modifications des biopolymères lors de la texturation de substrats protéiques végétaux par extrusion: Méthodes et applications. Conférence de Comité Scientifique IMROVE (Institut Mutualisé pour les Protéines Végétales), Institut Mutualisé pour les Protéines Végétale (IMPROVE). Dury, FRA., Feb 2016, Paris, France. ⟨hal-02792820⟩
  • Magdalena Kristiawan, Guy Della Valle. Cuisson-Extrusion (Bi-Vis).. Module d’Enseignement Numérique: Modélisation & Simulation des Transformations Agri & Agro-Alimentaires (Mestral), Feb 2016, Paris, France. ⟨hal-02793365⟩
  • Magdalena Kristiawan. A modeling approach to develop high-protein extruded snacks, using legume (pulse) flours (Projet AIC 'Protex' 2016-2018). Aliments Modèles et Modèles d'Aliments (AMMAC - CEPIA INRA), Institut National de Recherche Agronomique (INRA). UAR Département Caractérisation et Elaboration des Produits Issus de l'Agriculture (1008)., Mar 2016, Paris, France. ⟨hal-02793973⟩
  • Magdalena Kristiawan, Guy Della Valle, Kamal Kansou, Amadou Ndiaye. Coupling phenomenological model of expansion with mechanical model of starchy products extrusion (Projet AIC 'QualExp' 2013-2015). 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. ⟨hal-02798651⟩
  • Magdalena Kristiawan, Guy Della Valle, Kamal Kansou, Amadou Ndiaye, Bruno Vergnes, et al.. Modelling starch expansion by twin screw extrusion. Ludovic Club, SCC Company, Mar 2015, Lyon, France. ⟨hal-03331460⟩
  • Magdalena Kristiawan, Guy Della Valle, Kamal Kansou. Coupling phenomenological model of expansion with mechanical model of starchy products extrusion (Projet AIC 'QualExp'). 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. ⟨hal-02791920⟩
  • Magdalena Kristiawan, Guy Della Valle, Kamal Kansou, Amadou Ndiaye, Bruno Vergnes, et al.. Coupling phenomenological model of expansion with mechanical model of starchy products extrusion. 49. congrès du Groupe Français de Rhéologie: Rhéologie et approches mul physiques couplées, Groupe Français de Rhéologie (GFR). Paris, FRA., Oct 2014, Grenoble, France. ⟨hal-01190146⟩
  • B. Montagné, K Sodjavi, P. Bragança, Amina Meslem, Magdalena Kristiawan. Experimental investigation of nozzle shape effect on wall shear stress beneath impinging round jet. International Conference on Mechanics, Fluid Mechanics, Heat and Mass Transfer (MFMHMT 2014), Feb 2014, Interlaken, Switzerland. ⟨hal-01149948⟩
  • K. Sodjavi, B. Montagné, Magdalena Kristiawan, Amina Meslem, I. Nastase. Impinging jet passive control fo wall shear stress enhancement. 15. International Heat Transfer Conference, IHTC-15, Kyoto University [Kyoto] (KU). Kyoto, JPN., Aug 2014, Kyoto, Japan. ⟨hal-01148590⟩
  • Magdalena Kristiawan, Guy Della Valle. Analysis of the expansion phenomenon during the extrusion process : Experiments and model. Ludovic Club 2014, Mar 2014, Lyon, France. ⟨hal-01137557⟩
  • Magdalena Kristiawan, Guy Della Valle. Coupling qualitative modelling of expansion with mechanical model of starchy products extrusion (Projet AIC 'QualExp'). 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 2013, Paris, France. ⟨hal-02805343⟩
  • Magdalena Kristiawan, A. El Faye, M. Mahloul, A. Mahamdia, V. Sobolik. Variety of flow regimes in Taylor-Couette-Poiseuille flow. 18. International Couette-Taylor Workshop - ICTW 2013, Jun 2013, Enschede, Netherlands. ⟨hal-01143526⟩
  • M. Mahloul, A. Mahamdia, Magdalena Kristiawan. Experimental investigations of the spherical taylor-couette flow using electrodiffusion technique. Conference on Topical Problems of Fluid Mechanics 2017, Feb 2013, Prague, Czech Republic. pp.8, ⟨10.14311/TPFM.2017.028⟩. ⟨hal-01608389⟩
  • 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⟩
  • Vaclav Sobolik, Magdalena Kristiawan, Alioune El Faye. Wall velocity gradients in Taylor-Couette-Poiseuille flow. Congrès National de Mécanique des Fluides (CNMF), Université des Sciences et de la Technologie Houari Boumediène (USTHB). DZA. Association Algérienne de Physique., Sep 2012, Alger, Algérie. ⟨hal-01148585⟩
  • Amina Meslem, Magdalena Kristiawan, I. Nastase, V. Sobolik. Wall shear rates and stagnation mass transfer on a plate in axisymmetric and cross impinging jets. 6. European Thermal Sciences Conference (Eurotherm 2012), EUROTHERM Committee. FRA., Sep 2012, Poitiers, France. ⟨hal-01148589⟩
  • 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⟩
  • Magdalena Kristiawan, Tomáš Jirout, Alioune El Faye, Vaclav Sobolik. Wall shear rate components for wavy Taylor-Couette flow. 19. International Congress of Chemical and Process Engineering CHISA 2010 and the 7. European Congress of Chemical Engineering ECCE-7, Aug 2010, Prague, Czech Republic. ⟨hal-02756409⟩
  • Magdalena Kristiawan, Tomáš Jirout, Vaclav Sobolik. Spatial mapping of wall velocity gradients for wavy Taylor-Couette flow. 2. International Conference on Energy Conversion and Conservation;, Apr 2010, Hammamet, Tunisia. ⟨hal-02751983⟩
  • Magdalena Kristiawan, Colette Besombes, Vaclav Sobolik, Karim Allaf. Instant controlled pressure drop (DIC) as a process of extraction of volatile oils: the impact of the rate of pressure drop. 27. International Symposium on essential oils ISEO 2006, Sep 2006, Grasse-Opio, France. ⟨hal-02757638⟩
  • Magdalena Kristiawan, Vaclav Sobolik, Karim Allaf. Swell instantaneous extraction of essential oils: Case of Ylang Ylang flowers. 1. Franco-MFLU Seminar on " Changes in Rice Production Systems and new Technological challenges", Jun 2006, Chiang Rai, Thailand. ⟨hal-02752151⟩
  • Magdalena Kristiawan, Vaclav Sobolik, Karim Allaf. Etude comparative d'extraction de l'huile essentielle d'Ylang-Ylang. 16. rencontres Agoral Nantes, Ecole Nationale d'Ingénieurs des Techniques des Industries Agricoles et Alimentaires (ENITIAA). Nantes, FRA. Ecole Nationale Supérieure d'Agronomie et des Industries Alimentaires (ENSAIA)., Nov 2004, Nantes, France. 401 p. ⟨hal-02764128⟩

Poster communications23 documents

  • Imen Jebalia, Jean-Eudes Maigret, Anne-Laure Réguerre, Sofiane Guessasma, Denis Lourdin, et al.. Morphology & mechanical properties of pea starch-protein composites. 18th International Congress on Rheology, Dec 2020, Rio de Janeiro, Brazil. ⟨hal-03330726⟩
  • Magdalena Kristiawan, Priscilla Maladira, Valérie Micard, Azad Emin, Guy Della Valle. Multi-scale structural changes of pea flour melting during extrusion. 19th ICC Conference “SCIENCE MEETS TECHNOLOGY”, Apr 2019, Vienna, Austria. ⟨hal-03331420⟩
  • Magdalena Kristiawan, Thomas Mégaradémy, Christine Alchamieh, Anne-Laure Reguerre, Azad Emin, et al.. Phenomenological model of oral processing of high-protein extruded pea flour. 32. EFFoST International Conference, Nov 2018, Nantes, France. 2018. ⟨hal-02154419⟩
  • Magdalena Kristiawan, Thomas Mégaradémy, Christine Alchamieh, Anne-Laure Reguerre, Azad Emin, et al.. Viscosité des bols alimentaires issues de protéagineux extrudés. 53. Congrès du GFR (Groupe Français de Rhéologie), Oct 2018, Brest, France. 2018. ⟨hal-02154420⟩
  • Magdalena Kristiawan, Priscilla Maladira, Jean-Eudes Maigret, Anne-Laure Reguerre, Valerie Micard, et al.. Multi-scale structural changes of pea flour melting during extrusion. Cereals & Grains 18, Oct 2018, London, United Kingdom. 2018. ⟨hal-02154421⟩
  • Magdalena Kristiawan, Valerie Micard, Priscilla Maladira, Christine Alchamieh, Jean-Eudes Maigret, et al.. Multi-scale structural changes of pea flour starch and proteins during extrusion. 32. EFFoST International Conference, Nov 2018, Nantes, France. 2018. ⟨hal-02154418⟩
  • Imen Jebalia, Magdalena Kristiawan, Sofiane Guessasma, Guy Della Valle. Elaboration et comportement mécanique de matériaux composites amylo-protéiques. 53ème Congrès du GFR (Groupe Français de Rhéologie), Oct 2018, Brest, France. 2018. ⟨hal-01990151⟩
  • Magdalena Kristiawan, Thomas Mégaradémy, Christine Al Chamieh, Anne-Laure Reguerre, M. A. Emin, et al.. Evaluation de la déstructuration orale de protéagineux extrudés. 2. Rencontres Francophones sur les Légumineuses (RFL2), Sep 2018, Toulouse, France. 2018. ⟨hal-02154409⟩
  • Imen Jebalia, Magdalena Kristiawan, Sofiane Guessasma, Guy Della Valle. Elaboration and mechanical behavior of starch-protein composites. 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. ⟨hal-01990150⟩
  • Imen Jebalia, Bruno Novales, Guy Della Valle, Sofiane Guessasma, Denis Lourdin, et al.. Morphology and mechanical behavior of pea based starch-protein composites obtained by extrusion. 32nd European Federation of Food Science and Technology (EFFoST) International Conference, Nov 2018, Nantes, France. ⟨hal-03330648⟩
  • Imen Jebalia, Magdalena Kristiawan, Sofiane Guessasma, Guy Della Valle. Elaboration et comportement mécanique de matériaux composites amylo-protéiques. 53eme Congrès du Groupe Français de Rhéologie, Oct 2018, Brest, France. ⟨hal-03330663⟩
  • Magdalena Kristiawan, Priscilla Maladira, Valerie Micard, Guy Della Valle. Viscous behavior of molten pea flour during extrusion. CEREALS 17, 2017, San Diego, United States. 2017. ⟨hal-02154417⟩
  • Magdalena Kristiawan, Priscilla Maladira, Valerie Micard, Azad Emin, Guy Della Valle. Multi-scale structural changes of pea flour melting during extrusion. CEREALS 17, 2017, San Diego, United States. 2017. ⟨hal-02154412⟩
  • Magdalena Kristiawan, Priscilla Maladira, Christine Alchamieh, Jean-Eudes Maigret, Anne-Laure Reguerre, et al.. Biopolymers and structural changes during plant proteins texturizing by extrusion. Colloque Biopolymers 2017, Nov 2017, Nantes, France. 2017. ⟨hal-02154414⟩
  • Magdalena Kristiawan, Priscilla Maladira, Valerie Micard, Guy Della Valle. Comportement rhéologiques des fondus à base des protéagineux. 50. Colloque National du Groupe Français de Rhéologique, Oct 2016, Lille, France. 2016. ⟨hal-01837449⟩
  • 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⟩
  • Magdalena Kristiawan, Guy Della Valle, Kamal Kansou, Amadou Ndiaye, Bruno Vergnes, et al.. A phenomenological model of starch expansion by extrusion. 10. Annual European Rheology Conference, Apr 2015, Nantes, France. 2015. ⟨hal-01190145⟩
  • 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, Amadou Ndiaye, Bruno Vergnes, Chantal David. A phenomenological model of starch expansion by extrusion. 3. Biopolymers 2015 International Conference, Dec 2015, Nantes, France. 2015. ⟨hal-02739994⟩
  • 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⟩
  • Magdalena Kristiawan, Vaclav Sobolik, Mazen Al Haddad, Karim Allaf. DIC process for treatment of organic materials. International Workshop on Process Intensification in Fluid and Particle Engineering, Oct 2006, Kobe, Japan. Chemical Engineering of Japan, Journal of Chemical Engineering of Japan, 40, pp.1021-1029, 2006, Isolation of Indonesian Cananga Oil by Instantaneous Controlled Pressure Drop: Influence of Processing Parameters on Compound Yields. ⟨hal-02754479⟩
  • Magdalena Kristiawan, Alain Ricard. Miniemulsion polymerization: Influence of the emulsification process. International Conference of System Biology (ICSB), May 2006, Halifax, Canada. 2006. ⟨hal-02752895⟩
  • Magdalena Kristiawan, Vaclav Sobolik, Karim Allaf. Application of instantaneous auto-vaporization process for essential oil extraction: case of Indonesian Ylang-Ylang flowers. 17. International Congress CHISA 2004, Aug 2006, Prague, Czech Republic. 2006. ⟨hal-02752022⟩

Book sections8 documents

  • Magdalena Kristiawan, Laurent Chaunier, Aleida Sandoval, Guy Della Valle. Extrusion—Cooking and expansion. 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⟩. ⟨hal-03208757⟩
  • Magdalena Kristiawan, Laurent Chaunier, Guy Della Valle. Texturation de matières premières protéiques végétales par cuisson-extrusion. Philippe Cassagnau; Véronique Bounor-Legaré. Extrusion réactive : Des aspects fondamentaux aux développements industriels, pp.193-207, 2020, 978-2-7462-4871-7. ⟨hal-03331125⟩
  • Magdalena Kristiawan, Laurent Chaunier, Aleida Sandoval, Guy Della Valle. Extrusion—Cooking and expansion. Perdon, AA; Schonauer, SL; Poutanen, KS. Breakfast Cereals and How They Are Made, Elsevier, pp.141-167, 2020, 978-0-12-812044-6; 978-0-12-812043-9. ⟨10.1016/B978-0-12-812043-9.00007-2⟩. ⟨hal-03329255⟩
  • Magdalena Kristiawan, Guy Della Valle. Transport phenomena and material changes during extrusion. 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⟩. ⟨hal-03329259⟩
  • Magdalena Kristiawan, Sofiane Guessasma, Guy Della Valle. Extrusion cooking modeling, control, and optimization. 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⟩. ⟨hal-03329257⟩
  • Magdalena Kristiawan, Kamal Kansou, Guy Della Valle. Integration of basic knowledge models for the simulation of cereal foods processing and properties. 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⟩. ⟨hal-02789772⟩
  • Karim Allaf, Colette Besombes, Baya Berka, Magdalena Kristiawan, Vaclav Sobolik, et al.. Instant controlled pressure drop technology in plant extraction processes. Enhancing extraction processes in the food industry, Nikolai Lebovka; Eugene Vorobiev; Farid Chemat, 570 p., 2011, Contemporary Food Engineering, 978-1439845936. ⟨10.1201/b11241-10⟩. ⟨hal-02805855⟩
  • Colette Besombes, Magdalena Kristiawan, Vaclav Sobolik, Karim Allaf. Fundamentals and experimental studies in essential oil extraction by instant autovaporisation using the instant controlled pressure drop DIC technology. Essential oils and aromas green extractions and applications, Har Krishan Bhalla, II, 311 p., 2009, 9788190577144. ⟨hal-02814722⟩

Preprints, Working Papers, ...5 documents

  • Ismail Sulaiman, Lukáš Krátký, Allaf Karim, Vaclav Sobolik, Magdalena Kristiawan. Expansion of Emmental Cheese and Tofu using Instant Controlled Pressure Drop (DIC) Process. 2021. ⟨hal-03332465⟩
  • Mouhammad El Hassan, Vaclav Sobolik, Ali Chamkha, Magdalena Kristiawan. Kinematics of helical flow between concentric cylinders with axial through. 2021. ⟨hal-03336289⟩
  • Magdalena Kristiawan, Imen Jebalia, Maria Charalambides, Samuel A. Humphry-Baker, Guy Della Valle, et al.. Microstructure and local mechanical properties of pea starch / protein composites. 2021. ⟨hal-03330826⟩
  • Ruud van der Sman, Job Ubbink, Marina Dupas-Langlet, Magdalena Kristiawan, Isabel Siemons. Scaling relations in rheology of concentrated starches and maltodextrins. 2021. ⟨hal-03330859⟩
  • Imen Jebalia, Magdalena Kristiawan, Guy Della Valle, Sofiane Guessasma. Elaboration et comportement mécanique de composites amylo-protéiques. 2021. ⟨hal-03331500⟩

Theses1 document

  • Magdalena Kristiawan. Traitement thermo-mécanique des fleurs d’ylang-ylang indonésiennes par Détente Instantanée Contrôlée en vue de l’extraction de l’huile essentielle. Sciences du Vivant [q-bio]. Université de La Rochelle, 2006. Français. ⟨tel-02834061⟩

Lectures1 document

  • Magdalena Kristiawan, Vaclav Sobolik, L. Krátký. Dessin technique Polycopiés. DEUG. License Génie des Equipements et des Procédés Industriel (TD Dessin technique), 2012, 48 p. ⟨hal-02804497⟩