1. Lignocellulosic fiber breakage in a molten polymer. Part 1. Qualitative analysis using rheo-optical observations. (December 2016) Authors: Castellani, R.; Di Giuseppe, E.; Beaugrand, J.; Dobosz, S.; Berzin, F.; Vergnes, B.; Budtova, T. Journal: Composites Issue: Volume 91:Part 1(2016) Page Start: 229 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Lignocellulosic fiber breakage in a molten polymer. Part 2. Quantitative analysis of the breakage mechanisms during compounding. (April 2017) Authors: Di Giuseppe, E.; Castellani, R.; Budtova, T.; Vergnes, B. Journal: Composites Issue: Volume 95(2017) Page Start: 31 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Lignocellulosic fiber breakage in a molten polymer. Part 3. Modeling of the dimensional change of the fibers during compounding by twin screw extrusion. (October 2017) Authors: Berzin, F.; Beaugrand, J.; Dobosz, S.; Budtova, T.; Vergnes, B. Journal: Composites Issue: Volume 101(2017) Page Start: 422 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Modeling of starchy melts expansion by extrusion. (February 2016) Authors: Kristiawan, M.; Chaunier, L.; Della Valle, G.; Ndiaye, A.; Vergnes, B. Journal: Trends in food science & technology Issue: Volume 48(2016) Page Start: 13 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Morphology and mechanical properties of PET/PE blends compatibilized by nanoclays: Effect of thermal stability of nanofiller organic modifier. Issue 5 (28th August 2012) Authors: Yousfi, M.; Soulestin, J.; Vergnes, B.; Lacrampe, M. F.; Krawczak, P. Journal: Journal of applied polymer science Issue: Volume 128:Issue 5(2013:Jun. 05) Page Start: 2766 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Validation and use for product optimization of a phenomenological model of starch foods expansion by extrusion. (April 2019) Authors: Kristiawan, M.; Della Valle, G.; Kansou, K.; Ndiaye, A.; Vergnes, B. Journal: Journal of food engineering Issue: Volume 246(2019) Page Start: 160 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗