Composite material, Extrusion, Rheology, Starch and Rheometer are his primary areas of study. His Composite material study frequently draws connections between adjacent fields such as Potato starch. His work on Die swell and Extrusion cooking as part of general Extrusion study is frequently connected to Agronomy, therefore bridging the gap between diverse disciplines of science and establishing a new relationship between them.
His study in Rheology is interdisciplinary in nature, drawing from both Specific energy, Capillary action, Polymer and Shear stress. His work carried out in the field of Rheometer brings together such families of science as Moisture, Amylose and Polymer chemistry. In his research on the topic of Polypropylene, Maleic anhydride and Exfoliation joint is strongly related with Nanocomposite.
His primary areas of study are Composite material, Extrusion, Rheology, Plastics extrusion and Mechanics. His study involves Polypropylene, Polymer, Organoclay, Viscosity and Nanocomposite, a branch of Composite material. His work deals with themes such as Die, Flow and Rheometry, which intersect with Extrusion.
He usually deals with Rheology and limits it to topics linked to Viscoelasticity and Food science and Mixing. The concepts of his Plastics extrusion study are interwoven with issues in Work, Starch, Mechanical engineering, Residence time distribution and Specific energy. His study looks at the relationship between Mechanics and topics such as Capillary action, which overlap with Shear stress.
Bruno Vergnes mostly deals with Composite material, Extrusion, Polypropylene, Organoclay and Rheology. In his study, Microstructure is strongly linked to Exfoliation joint, which falls under the umbrella field of Composite material. His Extrusion study integrates concerns from other disciplines, such as Plastics extrusion, Flow and Mechanical engineering.
His studies deal with areas such as Limiting, Micromechanics and Breakage as well as Plastics extrusion. His biological study spans a wide range of topics, including Graphite, Dispersion, Molar mass distribution and Rheometry. His Rheology research incorporates themes from Thermal, Shear flow, Viscosity, Continuum mechanics and Viscoelasticity.
Bruno Vergnes mainly investigates Extrusion, Composite material, Organoclay, Mechanical engineering and Flow. His Extrusion research is multidisciplinary, relying on both Plastics extrusion, Phenomenological model and Mechanics. Bruno Vergnes integrates Composite material with Phase in his research.
His Organoclay research incorporates elements of Rheology and Polypropylene. His Mechanical engineering research is multidisciplinary, incorporating perspectives in Polymer melt and Continuum mechanics. As part of one scientific family, he deals mainly with the area of Flow, narrowing it down to issues related to the Compounding, and often Twin screw extruder, Screw speed, Melt blending and Polycaprolactone.
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Influence of compatibilizer and processing conditions on the dispersion of nanoclay in a polypropylene matrix
Wiboon Lertwimolnun;Bruno Vergnes.
Polymer Processing: Principles and Modeling
Jean-François Agassant;Pierre Avenas;Pierre J. Carreau;Bruno Vergnes.
A global computer software for polymer flows in corotating twin screw extruders
B. Vergnes;G. Della Valle;L. Delamare.
Polymer Engineering and Science (1998)
Extrusion of wheat gluten plasticized with glycerol: Influence of process conditions on flow behavior, rheological properties, and molecular size distribution
Andreas Redl;Andreas Redl;Marie Hélène Morel;Joëlle Bonicel;Bruno Vergnes.
Cereal Chemistry (1999)
Relations between rheological properties of molten starches and their expansion behaviour in extrusion
G.Della Valle;B. Vergnes;P. Colonna;A. Patria.
Journal of Food Engineering (1997)
Effect of processing conditions on the formation of polypropylene/organoclay nanocomposites in a twin screw extruder
Wiboon Lertwimolnun;Bruno Vergnes.
Polymer Engineering and Science (2006)
La mise en forme des matières plastiques
Jean-François Agassant;Pierre Avenas;Jean-Philippe Sergent;Bruno Vergnes.
Influence of amylose content on the viscous behavior of low hydrated molten starches
G. Della Valle;P. Colonna;A. Patria;B. Vergnes.
Journal of Rheology (1996)
Rheological behaviour of low moisture molten maize starch
B. Vergnes;J. P. Villemaire.
Rheologica Acta (1987)
The extrusion behaviour of potato starch
G. Della Valle;Y. Boché;P. Colonna;B. Vergnes.
Carbohydrate Polymers (1995)
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