1. Amylolysis of maize mutant starches described with a fractal-like kinetics model. (5th June 2015) Authors: Kansou, Kamal; Buléon, Alain; Gérard, Catherine; Rolland-Sabaté, Agnès Journal: Carbohydrate polymers Issue: Volume 123(2015) Page Start: 266 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Beyond amylose content, selecting starch traits impacting in vitro α-amylase degradability in a wheat MAGIC population. (1st September 2022) Authors: Wang, Yuzi; Kansou, Kamal; Pritchard, Jenifer; Zwart, Alexander B.; Saulnier, Luc; Ral, Jean-Philippe Journal: Carbohydrate polymers Issue: Volume 291(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Cross-European initial survey on the use of mathematical models in food industry. (November 2019) Authors: Djekic, Ilija; Mujčinović, Alen; Nikolić, Aleksandra; Jambrak, Anet Režek; Papademas, Photis; Feyissa, Aberham Hailu; Kansou, Kamal; Thomopoulos, Rallou; Briesen, Heiko; Kavallieratos, Nickolas G.; Athanassiou, Christos G.; Silva, Cristina L.M.; Sirbu, Alexandrina; Moisescu, Alexandru Mihnea; Tom... Journal: Journal of food engineering Issue: Volume 261(2019) Page Start: 109 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Food modelling strategies and approaches for knowledge transfer. (February 2022) Authors: Kansou, Kamal; Laurier, Wim; Charalambides, Maria N.; Della-Valle, Guy; Djekic, Ilija; Feyissa, Aberham Hailu; Marra, Francesco; Thomopoulos, Rallou; Bredeweg, Bert Journal: Trends in food science & technology Issue: Volume 120(2022) Page Start: 363 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Multi-scale characterization of thermoplastic starch structure using Second Harmonic Generation imaging and NMR. (15th August 2018) Authors: Nessi, Veronica; Rolland-Sabaté, Agnès; Lourdin, Denis; Jamme, Frédéric; Chevigny, Chloé; Kansou, Kamal Journal: Carbohydrate polymers Issue: Volume 194(2018) Page Start: 80 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Multivariate model to characterise relations between maize mutant starches and hydrolysis kinetics. (20th November 2015) Authors: Kansou, Kamal; Buléon, Alain; Gérard, Catherine; Rolland-Sabaté, Agnès Journal: Carbohydrate polymers Issue: Volume 133(2015) Page Start: 497 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Rheology of wheat flour dough at mixing. (October 2022) Authors: Della Valle, Guy; Dufour, Maude; Hugon, Florence; Chiron, Hubert; Saulnier, Luc; Kansou, Kamal Journal: Current opinion in food science Issue: Volume 47(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Testing scientific models using Qualitative Reasoning: Application to cellulose hydrolysis. Issue 1 (December 2017) Authors: Kansou, Kamal; Rémond, Caroline; Paës, Gabriel; Bonnin, Estelle; Tayeb, Jean; Bredeweg, Bert Journal: Scientific reports Issue: Volume 7:Issue 1(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The virtual food system: Innovative models and experiential feedback in technologies for winemaking, the cereals chain, food packaging and eco-designed starter production. (April 2018) Authors: Aceves Lara, César Arturo; Athès, Violaine; Buche, Patrice; Della Valle, Guy; Farines, Vincent; Fonseca, Fernanda; Guillard, Valérie; Kansou, Kamal; Kristiawan, Magdalena; Monclus, Vincent; Mouret, Jean-Roch; Ndiaye, Amadou; Neveu, Pascal; Passot, Stéphanie; Pénicaud, Caroline; Sablayrolles, Jean... Journal: Innovative food science & emerging technologies Issue: Volume 46(2018) Page Start: 54 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Water mobility and microstructure of gluten network during dough mixing using TD NMR. (30th May 2023) Authors: Dufour, Maude; Foucat, Loïc; Hugon, Florence; Dugué, Aurore; Chiron, Hubert; Della Valle, Guy; Kansou, Kamal; Saulnier, Luc Journal: Food chemistry Issue: Volume 409(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗