Some results

Variability in the quality of batches of wheat has an adverse impact on the process of transforming flour into bakery products, from storage to the quality of finished products, not forgetting the behaviour of the dough on the production line, where process settings have to be constantly adjusted to ensure optimum dough flow.

Controlled drug delivery is a major therapeutic challenge, and the development of personalised systems for releasing active ingredients is crucial for the pharmaceutical industry.

Crystalline zones (cellulose microcrystals or crystalline starch lamellae) have been isolated by acid hydrolysis in order to study their structure by X-ray diffraction and NMR [56, 28] and their interactions with other constituents (plant wall models [45]).

Heat treatment of starches leads to complex structural reorganisations:

In order to help interpret the texture of cereal products or reinforce biopolymer-based composite materials, adhesion is being studied using nano-indentation;

The various stages in the evolution of the alveolar structure of wheat flour dough during fermentation were identified using 3D imaging (X-ray tomography):