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Denis Lourdin

Researcher at Institut national de la recherche agronomique

Publications -  120
Citations -  4428

Denis Lourdin is an academic researcher from Institut national de la recherche agronomique. The author has contributed to research in topics: Starch & Extrusion. The author has an hindex of 32, co-authored 114 publications receiving 3891 citations. Previous affiliations of Denis Lourdin include Centre national de la recherche scientifique.

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Influence of equilibrium relative humidity and plasticizer concentration on the water content and glass transition of starch materials

TL;DR: In this article, the authors measured the glass transition properties of cast starch films with varying concentrations of different components (glycerol, sorbitol, lactic acid sodium, urea, ethylene glycol, diethylene gels, PEG 200, glycerol diacetate).
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Influence of amylose content on starch films and foams

TL;DR: In this paper, an analysis of the relationship between the flexural behavior of extruded foams and the model of cellular solids with open cavities was performed in the presence of water or water with glycerol.
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“Antiplasticization” in starch-glycerol films?

TL;DR: In this paper, the combination of the plasticizer α mode and the polymer β mode is considered, and results are discussed comparing with the well-known antiplasticization effect in synthetic polymers such as PVC and PC.
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Plasticisation and Mobility in Starch-Sorbitol Films

TL;DR: In this paper, the molecular mechanism involved in the behavioural changes observed at macroscopic level in a starch-sorbitol-water system was elucidated, and the results showed the existence of two competitive effects: one associated with a decrease in mobility and the other with the enhanced mobility of the system.
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Antiplasticisation and oxygen permeability of starch-sorbitol films.

TL;DR: The thermomechanical properties and oxygen permeability of sorbitol-starch-water films were studied in this article, where it was shown that the secondary relaxations were reduced because of the connections established between starch and sorbitols, leading to decreased diffusion of oxygen molecules.