Alban Fiscarelli

75 %
Libre accès
4
Documents
Affiliations actuelles
  • Procédés Alimentaires et Microbiologiques [Dijon] (PAM)
  • Physico-chimie des Aliments et du Vin (PCAV)
  • Aliment, Fermentation, Interaction, Microbiote (AFIM)
Identifiants chercheurs
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Publications

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Publications

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Effect of fermentation on the properties of a plant-based cheese formulated with faba bean proteins

Alban Fiscarelli , S Buchin , Christine Achilleos , Florence Husson , Rémi Saurel

20th Food Colloids Conference, Mar 2026, Grenade (Espagne), Spain. , Book of abstract, pp.P55, 2026

Poster de conférence hal-05575360v1
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Gelation of fava bean protein and impact of gelling agent on rheological properties of the gels

Alban Fiscarelli , Solange Buchin , Florence Husson , Rémi Saurel

29ème édition du Forum des Jeunes Chercheurs (FJC), Jun 2024, Dijon, France

Poster de conférence hal-05246922v1

Impact of oil composition and dry matter content on the structure and texture of highly concentrated faba bean protein gels

Alban Fiscarelli , Solange Buchin , Florence Husson , Rémi Saurel

Future Foods, 2026, pp.101111. ⟨10.1016/j.fufo.2026.101111⟩

Article dans une revue hal-05674183v1

Impact of emulsion composition on textural and structural properties of dense cold-set gels prepared from fava bean proteins and vegetable oil

Alban Fiscarelli , S Buchin , Florence Husson , Rémi Saurel

Future Foods Congress, Jun 2025, Singapore, Malaysia

Communication dans un congrès hal-05517345v1