Nos créations

You didn’t come this far to stop.

Predict the future by creating it

Conférences & Séminaires

Là où nous étions pour vous

19th Gum & Stabilisers for Food Industry Conferences - Hydrocolloid Multifunctionality

27-30 Juin 2017, Berlin, Allemagne

Rheology of gel network - CECAM, Colloque

21-23 Juin 2017, Lyon, France

Approches Multiphysiques pour les Colloïdes Concentrés - AMC2, GDR

20-21 Octobre 2014, Bordeaux, France

42nd International Union of Pure and Applied Chemistry - IUPAC Congress: Chemistry Solutions

2-7 Août 2009, Glasgow, UK

15ième Journée de la Société d'Histoire et d'Epistémologie des Sciences de la Vie, Colloque

Mars 2009, Paris, France

14th Europeans Microscopy Congress

1-5 Septembre 2008, Aachen, Germany

12th International Food Congress: Creating Structure, Delivering Functionality

6-9 Avril 2008, Le Mans, France

29ième Journée du groupe Français des Polymères Section Ouest, Colloque

Juin 2008, Brest, France

Colloque Assemblage de Molécules Végétales - CAMV

Janvier 2008, St. Brévin, France

Publications Scientifiques

Techniques et philosophiques

Nos publications scientifiques témoignent de nos connaissances et capacités d'observation, d'abstraction, de conceptualisation, d'analyse et de progrès.

Des compétences que nous mettons au service de la formation de nos apprenants

Alireza Yousefi, Komla Ako, Mario Jekle (2024), Incorporation of Lepidium perfoliatum seed gum into wheat starch affects its physicochemical, viscoelastic, pasting and freeze-thaw syneresis properties, International Journal of Biological Macromolecules, 259, 129344

Said Elmarhoum, Komla Ako, Claire Darizu Munialo, Yahya Rharbi, (2023), Helicity degree of carrageenan conformation determines the polysaccharide and water interactions, Carbohydrate Polymers, 314, 120952

Said Elmarhoum, Sophie Mathieu, Komla Ako, William Helbert, (2023), Sulfate groups position determines the ionic selectivity and syneresis properties of carrageenan systems, Carbohydrate Polymers, 299, 120166

Ekoué Teko, Komla Ako, Alireza Yousefi, Claire Darizu Munialo, Elolo Osseyi, (2022), Rheological study of cowpea puree 'adowè' and the influence of saliva on the puree viscosity, International Journal of Food Science and Technology, 57, 3098-3105

Alireza Yousefi, Said Elmarhoum, Shahla Khodabakhshaghdam, Komla Ako, Ghader Hosseinzadeh (2022), Study on the impact of temperature, salts, sugars and pH on dilute solution properties of Lepidium perfoliatum seed gum, Food Science and Nutrition, 10 3955-3968

Said Elmarhoum, Komla Ako, (2022), Rheological study of alpha and kappa-carrageenan expansion in solution as effects of the position of the sulfate group, International Journal of Biological Macromolecules, 223, 1138-1144

Komla Ako, Said Elmarhoum, Claire Darizu Munialo, (2022), The determination of the lower critical concentration temperature and intrinsic viscosity: The syneresis reaction of polymeric gels, Food Hydrocolloids, 124, 107346

Said Elmarhoum, Komla Ako, (2021), Lower critical concentration temperature as thermodynamic origin of syneresis: Case of kappa-carrageenan solution, Carbohydrate Polymers, 267, 118191

Amir Pourfarzard, Alireza Yousefi, Komla Ako, (2021), Steady/dynamic rheological characterization and FTIR study on wheat starch-sage seed gum blends, Food Hydrocolloids, 111, 106380

Ekoué Teko, Elolo Osseyi, Claire D. Munialo, Komla Ako, (2021), The transitioning feature between uncooked and cooked cowpea seeds studied by the mechanical compression test, Journal of Food Engineering, 292, 110368

Alireza Yousefi, Komla Ako, (2020), Controlling the rheological properties of wheat starch gels using Lepidium perfoliatum seed gum in staedy and dynamic shear, International Journal of Biological Macromolecules, 143, 928-936

Alireza Yousefi, B. Savadkoohi, Y. Zahedi, M. Hatami, Komla Ako, (2019), Fabrication and characterization of hybrid sodium montmorillonite/TiO2 reinforced cross-linked wheat starch-based nanocomposites, International Journal of Biological Macromolecules, 131, 253-263

Komla Ako, (2017), Influence of osmotic and weight pressure on water release from polysaccharide ionic gels, Carbohydrate Polymers, 169, 376-384

Komla Ako, (2017), Yield study with the release property of polysaccharide-based physical hydrogels, International Journal of Biological Macromolecules, 101, 660-667

V. Urbonaite, S. van der Kaaij, Harmen H.J de Jongh, E. Scholten, Komla Ako, Erik van der Linden, L. Pouvreau, (2016), Relation between gel stiffness and water holding for coarse and fine stranded protein gels, Food Hydrocolloids, 56, 334-343

Claire Darizu Munialo, Erik van der Linden, Komla Ako, Maaike Nieuwland, Henk Van As, Harmen H.J de Jongh, (2016), The effect of polysaccharides on the ability of whey protein gels to either store or dissipate energy upon mechanical deformation, Food Hydrocolloids, 52, 707-720

Claire Darizu Munialo, Erik van der Linden, Komla Ako, Harmen H.J de Jongh, (2015), Quantitative analysis of the network structure that underlines the transitioning in mechanical responses of pea protein gels, Food Hydrocolloids, 49, 104-117

Komla Ako, (2015), Influence of elasticity on the syneresis properties of k-carrageenan gels, Carbohydrate Polymers, 115, 408-414

Julien Parvole, Isabelle Chaduc, Komla Ako, Olivier Spalla, Antoine Thill, Serge Ravaine, Etienne Duguet, Muriel Lansalot, Elodie Bourgeat-Lami, (2012), Synthesis of snowman and dumbbell-like silica/polymer anisotropic heterodimers through emulsion polymerization using a surface-anchored cationic initiator, Macromolecules, 45, 7009-7018

Komla Ako, Dominique Durand, Taco Nicolai, (2011), Phase separation driven by aggregation can be reversed by elasticity in gelling mixtures of polysaccharides and proteins, Soft matter, 7, 2507-2516

Komla Ako, Dominique Durand, Taco Nicolai, (2010), Salt induced gelation of globular protein aggregates, Biomacromolecules, 11, 864-871

Komla Ako, Dominique Durand, Taco Nicolai, Guillaume Brotons, (2009), Microphase separation explains the abrupt structural change of denatured globular protein gels on varying the ionic strength or pH, Soft mater, 5, 4033-4041

Komla Ako, Dominique Durand, Taco Nicolai, (2009), Quantitative analysis of confocal laser scanning microscopy images of heat-set globular protein gels, Food Hydrocolloids, 23, 1111-1119

Nos articles sont publiés dans des journaux scientifiques à commité de lecture