1. A digital learning tool based on models and simulators for food engineering (MESTRAL). (March 2021) Authors: Suciu, I.; Ndiaye, A.; Baudrit, C.; Fernandez, C.; Kondjoyan, A.; Mirade, P.S.; Sicard, J.; Tournayre, P.; Bohuon, P.; Buche, P.; Courtois, F.; Guillard, V.; Athes, V.; Flick, D.; Plana-Fattori, A.; Trelea, C.; Trystram, G.; Delaplace, G.; Curet, S.; Della Valle, D. Journal: Journal of food engineering Issue: Volume 293(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Cell walls of extruded pea snacks: Morphological and mechanical characterisation and finite element modelling. (December 2022) Authors: Jebalia, I.; Della Valle, G.; Guessasma, S.; Kristiawan, M. Journal: Food research international Issue: Volume 162(2022)Part B Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Exploring the morphology of flax fibres by X-ray microtomography and the related mechanical response by numerical modelling. (September 2022) Authors: Richely, E.; Bourmaud, A.; Dhakal, H.; Zhang, Z.; Beaugrand, J.; Guessasma, S. Journal: Composites Issue: Volume 160(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status. (June 2019) Authors: Assad-Bustillos, M.; Tournier, C.; Feron, G.; Guessasma, S.; Reguerre, A.L.; Della Valle, G. Journal: Food hydrocolloids Issue: Volume 91(2019) Page Start: 153 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Impact of protein reinforcement on the deformation of soft cereal foods under chewing conditions studied by X-ray tomography and finite element modelling. (December 2020) Authors: Assad-Bustillos, M.; Guessasma, S.; Réguerre, A.L.; Della Valle, G. Journal: Journal of food engineering Issue: Volume 286(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Morphology and mechanical behaviour of pea-based starch-protein composites obtained by extrusion. (1st November 2019) Authors: Jebalia, I.; Maigret, J.-E.; Réguerre, A.-L.; Novales, B.; Guessasma, S.; Lourdin, D.; Della Valle, G.; Kristiawan, M. Journal: Carbohydrate polymers Issue: Volume 223(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Virtual design of electrospun-like gelatin scaffolds: the effect of three-dimensional fibre orientation on elasticity behaviour. Issue 2 (28th October 2015) Authors: Guessasma, S.; Oyen, M. Journal: Soft matter Issue: Volume 12:Issue 2(2016) Page Start: 602 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗