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As part of an international collaboration, we have recently shown the impact of grinding processes on fibre morphology and on the mechanical properties of the composites formed.

The auto-fluorescence of an enzyme in deep UV reveals that it diffuses into the plant cell wall only if it is active.

The formulation of extruded gluten-free and non-GMO snacks, entirely based on protein crops, is an interesting way to introduce legumes to young people. In order to be able to predict the texture of snacks, it is essential to understand the organization of the constituent phases (starch, protein), which is called starch-protein morphology, and the mechanical properties of the parietal material, and then to integrate them into a numerical prediction model.

Mastering a key stage of lignification increases the yield of fermentable sugars by 140%.

The Additive Manufacturing by Material Extrusion (AM-ME) can be applied to a natural biopolymer to obtain resorbable and edible parts with targeted porosity. This opens up opportunities in the pharmaceutical and biomedical fields.

In this study, a multimodal analysis was aimed at understanding the beating impact on the fibres at multiple scales. The experimental design made it possible to distinguish the effects of hydro- and hydro-mechanical treatment.

Innovative approaches or concepts allow to design new technological pathways or new functionalities for food products. The concepts from soft matter physics could enable the control of interactions and assembly processes between proteins, whether they are of animal or plant origin.