Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Chloé Chevigny"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-14 (2024)
Abstract To enhance PLA gas barrier properties, multilayer designs with highly polar barrier layers, such as nanocelluloses, have shown promising results. However, the properties of these polar layers change with humidity. As a result, we investigate
Externí odkaz:
https://doaj.org/article/15734892631c452385fe5394b6b2f433
Publikováno v:
Foods, Vol 13, Iss 13, p 2138 (2024)
This article explores the use of citrus residues as a source of different pectic materials for packaging film production: a water-soluble orange residue extract (WSE) (~5% pectin), semi-pure pectins extracted in citric acid (SP) (~50% pectin), and co
Externí odkaz:
https://doaj.org/article/f90218243c7a45d2b0a8e6186dceb6ee
Publikováno v:
Carbohydrate Polymers. 312:120761
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57543d1e3b5256e1cfead6020d9d8950
https://doi.org/10.1016/j.carbpol.2023.120761
https://doi.org/10.1016/j.carbpol.2023.120761
Autor:
Kamal Kansou, Frédéric Jamme, Agnès Rolland-Sabaté, Denis Lourdin, Veronica Nessi, Chloé Chevigny
Publikováno v:
Carbohydrate Polymers
Carbohydrate Polymers, Elsevier, 2018, 194, pp.80-88. ⟨10.1016/j.carbpol.2018.04.030⟩
Carbohydrate Polymers, Elsevier, 2018, 194, pp.80-88. ⟨10.1016/j.carbpol.2018.04.030⟩
International audience; Starch granules can be extruded to obtain a thermoplastic material. Thermoplastic starch (TPS) usually requires a significant break down of the starch granular organization to form a continuous polysaccharide matrix. In this w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8ac07c2d27db1b9efebd177c4ed455e
https://doi.org/10.1016/j.carbpol.2018.04.030
https://doi.org/10.1016/j.carbpol.2018.04.030
Autor:
karine cahier, Jean-Eudes Maigret, Chloé Chevigny, Veronica Nessi, Denis Lourdin, Xavier Falourd, Nicolas Descamps, Valerie Gaucher, Angelina D’Orlando
Publikováno v:
Carbohydrate Polymers
Carbohydrate Polymers, Elsevier, 2019, Carbohydrate Polymers, 225, pp.115123. ⟨10.1016/j.carbpol.2019.115123⟩
Carbohydrate Polymers, Elsevier, 2019, Carbohydrate Polymers, pp.115123. ⟨10.1016/j.carbpol.2019.115123⟩
Carbohydrate Polymers, 2019, Carbohydrate Polymers, 225, pp.115123. ⟨10.1016/j.carbpol.2019.115123⟩
Carbohydrate Polymers, Elsevier, 2019, Carbohydrate Polymers, 225, pp.115123. ⟨10.1016/j.carbpol.2019.115123⟩
Carbohydrate Polymers, Elsevier, 2019, Carbohydrate Polymers, pp.115123. ⟨10.1016/j.carbpol.2019.115123⟩
Carbohydrate Polymers, 2019, Carbohydrate Polymers, 225, pp.115123. ⟨10.1016/j.carbpol.2019.115123⟩
Different amounts of cellulose nanocrystals (CNCs) were added to glycerol-plasticized thermoplastic starch (TPS) to obtain bio-based nanocomposites. First, nanocomposites are prepared by extrusion and their structure is studied at different scales us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50ce82ba93448552171f47876eb740bd
https://hal.univ-lille.fr/hal-02436575
https://hal.univ-lille.fr/hal-02436575
Autor:
Corinne Rondeau-Mouro, Pierre Roblin, Laurent Chaunier, Chloé Chevigny, Denis Lourdin, Ruzica Ferbus
Publikováno v:
Biomacromolecules
Biomacromolecules, American Chemical Society, 2018, 19 (3), pp.838-848. ⟨10.1021/acs.biomac.7b01635⟩
Biomacromolecules, American Chemical Society, 2018, 19 (3), pp.838-848. ⟨10.1021/acs.biomac.7b01635⟩
International audience; The behavior upon immersion in water of two types of starchy materials of biomedical relevance, amorphous potato starch and glycerol-plasticized potato starch, is analyzed in depth. Synchrotron X-ray scattering, specifically w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::489c8457bbd415cc7e6ac18544a992ca
https://oatao.univ-toulouse.fr/21257/
https://oatao.univ-toulouse.fr/21257/
Publikováno v:
Carbohydrate Polymers
Carbohydrate Polymers, Elsevier, 2015, 117, pp.746-752. ⟨10.1016/j.carbpol.2014.10.052⟩
Carbohydrate Polymers, Elsevier, 2015, 117, pp.746-752. ⟨10.1016/j.carbpol.2014.10.052⟩
Starch-clay bionanocomposites containing 1–10% of natural montmorillonite were elaborated by melt processing in the presence of water. A complex macromolecular dynamics behavior was observed: depending on the clay content, an increase of the glass
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66afa9ca2d5ed94cff8e64d97bf039d0
https://doi.org/10.1016/j.carbpol.2014.10.052
https://doi.org/10.1016/j.carbpol.2014.10.052
Publikováno v:
Carbohydrate Polymers
Carbohydrate Polymers, Elsevier, 2016, 146, pp.411-419. ⟨10.1016/j.carbpol.2016.03.065⟩
Carbohydrate Polymers, Elsevier, 2016, 146, pp.411-419. ⟨10.1016/j.carbpol.2016.03.065⟩
International audience; In this paper, a detailed characterization of the mechanisms at the origin of the shape-memory effect in amorphous potato starch is presented. Using different treatments (annealing) and preparation methods (hot casting and ext
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a023bb4381ce4fbc81b5d7949439076
https://pubmed.ncbi.nlm.nih.gov/27112891
https://pubmed.ncbi.nlm.nih.gov/27112891
Autor:
Denis Lourdin, Jean-Luc Putaux, Gabrielle Veronese, Chloé Chevigny, Agnes Rolland-Sabate, Alain Buleon
Publikováno v:
Starch
Starch, Springer Japan, 451p., 2015, 978-4-431-55494-3
HAL
Starch, Springer Japan, 451p., 2015, 978-4-431-55494-3
HAL
Many reviews have been published on the crystalline structure of the starch granule, addressing aspects such as birefringence, crystallinity, and structural models for A- and B-type starches. After a synthetic presentation of the general knowledge on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::52f4d887f8e88a118db759d3320be392
https://hal.archives-ouvertes.fr/hal-01280652
https://hal.archives-ouvertes.fr/hal-01280652
Autor:
Gabrielle Potocki-Véronèse, Denis Lourdin, Agnès Rolland-Sabaté, Alain Buléon, Chloé Chevigny, Jean-Luc Putaux
Publikováno v:
Starch ISBN: 9784431554943
Many reviews have been published on the crystalline structure of the starch granule, addressing aspects such as birefringence, crystallinity, and structural models for A- and B-type starches. After a synthetic presentation of the general knowledge on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::941ab7400e27aa911035f96a6c72878c
https://doi.org/10.1007/978-4-431-55495-0_3
https://doi.org/10.1007/978-4-431-55495-0_3