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Guéba Agoda-Tandjawa

Rheological characterization of microfibrillated cellulose suspensions after freezing
2009 · G. Agoda-Tandjawa, S. Durand, et al. · Carbohydrate Polymers · 261
Properties of cellulose/pectins composites: Implication for structural and mechanical properties of cell wall
2012 · G. Agoda-Tandjawa, S. Durand, et al. · Carbohydrate Polymers · 83
Rheological behaviour and microstructure of microfibrillated cellulose suspensions/low-methoxyl pectin mixed systems. Effect of calcium ions
2011 · G. Agoda-Tandjawa, S. Durand, et al. · Carbohydrate Polymers · 71
Starch-carrageenan interactions in aqueous media: Role of each polysaccharide chemical and macromolecular characteristics
2016 · C. Lascombes, G. Agoda-Tandjawa, et al. · Food Hydrocolloids · 59
Exploring techno-functional properties, synergies, and challenges of pectins: A review
2024 · Ali Assifaoui, Gayane Hayrapetyan, et al. · Carbohydrate Polymer Technologies and Applications · 53
Understanding structure/rheology relationships of amidated low-methoxyl citrus and apple pectin gels: Implications of sucrose, pectin types and characteristics
2024 · Clémence Gallery, Guéba Agoda-Tandjawa, et al. · Food Hydrocolloids · 37
Rheological behavior of starch/carrageenan/milk proteins mixed systems: Role of each biopolymer type and chemical characteristics
2017 · G. Agoda-Tandjawa, C. Le Garnec, et al. · Food Hydrocolloids · 37
Using water activity measurements to evaluate rheological consistency and structure strength of sludge
2013 · G. Agoda-Tandjawa, E. Dieudé-Fauvel, et al. · Chemical Engineering Journal · 23
Surface Nanocrystallization of Ti-6Al-4V Alloy: Microstructural and Mechanical Characterization
2012 · Y. Pi, G. Agoda-Tandjawa, et al. · Journal of Nanoscience and Nanotechnology · 21
Effects of sucrose addition on the rheological properties of citrus peel fiber suspensions before and after drying
2019 · Guéba Agoda-Tandjawa, Jacques Mazoyer, et al. · Food Hydrocolloids · 15
Flow behaviors of multiple molten chocolate matrices: Appropriate curve fitting models and impact of different types of surfactants
2023 · Clémence Gallery, Sandrine Bourge, et al. · Journal of Food Engineering · 14
Study of time-dependent structural changes of laponite colloidal system by means of near-infrared spectroscopy and hybrid hard- and soft-modelling multivariate curve resolution–alternating least squares
2015 · Sílvia Mas, R. Bendoula, et al. · Chemometrics and Intelligent Laboratory Systems · 14
Microstructural characterization of Ti‐6Al‐4V alloy subjected to the duplex SMAT/plasma nitriding
2013 · Y. Pi, J. Faure, et al. · Microscopy Research and Technique · 10
Water dynamics and time-dependent structural changes of aqueous dispersions of Laponite: Linking water activity and rheology
2016 · G. Agoda-Tandjawa, E. Dieudé-Fauvel, et al. · Applied Clay Science · 8
Impact of grinding technology and particle size on rheological behavior and tribological properties of chocolate compound matrices
2026 · Clémence Gallery, Guéba Agoda-Tandjawa · Food Chemistry · 4
Impact of fat content on flow behavior and lubricating properties of chocolate and compound-based matrices
2026 · Clémence Gallery, Guéba Agoda-Tandjawa · Innovative Food Science & Emerging Technologies
水性媒体中での澱粉カラジーナンの相互作用:多糖類化学と高分子特性の役割【Powered by NICT】
2017 · C Lascombes, G Agoda-Tandjawa, et al. · Food Hydrocolloids
Propriétés rhéologiques et interactions au sein de suspensions de cellulose et de systèmes biomimétiques cellulose/pectines
2009 · G. Agoda‐Tandjawa · OpenGrey (Institut de l'Information Scientifique et Technique)
Rheological properties of sugar-beet cellulose suspensions and influence of interactions with pectins
2008 · Agoda, Guéba, Garnier, Catherine, et al. · HAL
Works count: 19
Citation count: 710
H-index: 12
I10-index: 13
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