Eliane Cases

Identifiants chercheurs

IdHAL :

eliane-cases

ORCID :

0000-0003-1204-1961

IdRef :

241499313

Publications

Article dans une revue (20)

Protein–Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White Mixtures Jian Kuang,Pascaline Hamon,Jeehyun Lee,Said Bouhallab,Eliane Caseset al. Gels, 2025, 11 (3), pp.176. ⟨10.3390/gels11030176⟩ Article dans une revue hal-04971053v2
Interactions Between Isolated Pea Globulins and Purified Egg White Proteins in Solution Jian Kuang,Pascaline Hamon,Florence Rousseau,Eliane Cases,Said Bouhallabet al. Food Biophysics, 2023, 18 (4), pp.520-532. ⟨10.1007/s11483-023-09797-4⟩ Article dans une revue hal-04123676v1
Drying method determines the structure and the solubility of microfluidized pea globulin aggregates Bonastre Oliete,Salim A. Yassine,Eliane Cases,Rémi Saurel Food Research International, 2019, 119, pp.444-454. ⟨10.1016/j.foodres.2019.02.015⟩ Article dans une revue hal-02172984v1
Microfluidization as Homogenization Technique in Pea Globulin-Based Emulsions Bonastre Oliete,François Potin,Eliane Cases,Rémi Saurel Food and Bioprocess Technology, 2019, pp.1-6. ⟨10.1007/s11947-019-02265-3⟩ Article dans une revue hal-02078815v1
The Effect of High‐Pressure Microfluidization Treatment on the Foaming Properties of Pea Albumin Aggregates Yanis Djemaoune,Eliane Cases,Rémi Saurel Journal of Food Science, 2019, 84 (8), pp.2242-2249. ⟨10.1111/1750-3841.14734⟩ Article dans une revue hal-02295422v1
Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization Bonastre Oliete,François Potin,Eliane Cases,Rémi Saurel Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2018, 47, pp.292 - 300. ⟨10.1016/j.ifset.2018.03.015⟩ Article dans une revue hal-01912127v1
The foaming properties of camel and bovine whey: The impact of pH and heat treatment Roua Lajnaf,Laetitia Picart-Palmade,Eliane Cases,Hamadi Attia,Sylvie Marchesseauet al. Food Chemistry, 2018, 240, pp.295-303. ⟨10.1016/j.foodchem.2017.07.064⟩ Article dans une revue hal-02050012v1
Improvement of the techno-functional properties of pea proteins by microfluidization Bonastre Oliete,Eliane Cases,Rémi Saurel International Journal of Food and Biosystems Engineering, 2017, 4 (1), pp.57-68 Article dans une revue hal-03965570v1
Oxidative stability of oil-in-water emulsions containing iron chelates: Transfer of iron from chelates to milk proteins at interface Tatiana Guzun Guzun-Cojocaru,Chavdar Koev,Martin Yordanov,Thomas Karbowiak,Eliane Caseset al. Food Chemistry, 2011, 125 (2), pp.326-333. ⟨10.1016/j.foodchem.2010.08.004⟩ Article dans une revue hal-02295461v1
Effect of iron chelates on oil–water interface, stabilized by milk proteins: The role of phosphate groups and pH. Prediction of iron transfer from aqueous phase toward fat globule surface by changes of interfacial properties Tatiana Guzun Guzun-Cojocaru,Philippe Cayot,Camille Loupiac,Eliane Cases Food Hydrocolloids, 2010, 24 (4), pp.364-373. ⟨10.1016/j.foodhyd.2009.11.002⟩ Article dans une revue istex hal-02303273v1
Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface Adem Gharsallaoui,Kosuke Yamauchi,Odile Chambin,Eliane Cases,Rémi Saurel Carbohydrate Polymers, 2010, 80 (3), pp.817-827. ⟨10.1016/j.carbpol.2009.12.038⟩ Article dans une revue istex hal-02295504v1
Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions Adem Gharsallaoui,Rémi Saurel,Odile Chambin,Eliane Cases,Andrée Voilleyet al. Food Chemistry, 2010, 122 (2), pp.447-454. ⟨10.1016/j.foodchem.2009.04.017⟩ Article dans une revue istex hal-02295479v1
Interfacial and Emulsifying Characteristics of Acid-treated Pea Protein Adem Gharsallaoui,Eliane Cases,Odile Chambin,Rémi Saurel Food Biophysics, 2009, 4 (4), pp.273-280. ⟨10.1007/s11483-009-9125-8⟩ Article dans une revue istex hal-02295538v1
Viscoelastic properties of acid milk gel as affected by fat nature at low level G. Houzé,Eliane Cases,B. Colas,Philippe Cayot International Dairy Journal, 2005, 15 (10), pp.1006-1016. ⟨10.1016/j.idairyj.2004.09.007⟩ Article dans une revue istex hal-02295774v1
Influence of medium composition and structure on the biosynthesis of the natural flavour 1-octen-3-ol by Penicillium camemberti Florence Husson,Krum Nikolov Krumov,Eliane Cases,Philippe Cayot,Barbara Bisakowskiet al. Process Biochemistry, 2005, 40 (3-4), pp.1395-1400. ⟨10.1016/j.procbio.2004.06.002⟩ Article dans une revue istex hal-02295699v1
Effect of apolar phase dielectric constant on interfacial properties of β-lactoglobulin (dielectric constant and interfacial properties of β-lactoglobulin) Eliane Cases,Philippe Cayot Food Hydrocolloids, 2005, 19 (1), pp.165-170. ⟨10.1016/j.foodhyd.2004.06.001⟩ Article dans une revue istex hal-02295679v1
Interfacial properties of acidified skim milk Eliane Cases,C. Rampini,Philippe Cayot Journal of Colloid and Interface Science, 2005, 282 (1), pp.133-141. ⟨10.1016/j.jcis.2004.08.115⟩ Article dans une revue istex hal-02295716v1
Heat induced β-lactoglobulin polymerization: role of the change in medium permittivity Hélène Labouré,Eliane Cases,Philippe Cayot Food Chemistry, 2004, 85 (3), pp.399-406. ⟨10.1016/j.foodchem.2003.07.017⟩ Article dans une revue hal-02146627v1
Effect of K-Casein Deglycosylation on the Acid Coagulability of Milk Eliane Cases,Véronique Vidal,Jean-Louis Cuq Journal of Food Science, 2003, 68 (8), pp.2406-2410. ⟨10.1111/j.1365-2621.2003.tb07037.x⟩ Article dans une revue istex hal-02295883v1
Modifications chimiques des protéines alimentaires et étude des relations structure/fonction Véronique Vidal,Eliane Cases,Jean-Louis Cuq Oléagineux, Corps Gras, Lipides, 2003, 10 (1), pp.41-46. ⟨10.1051/ocl.2003.0041⟩ Article dans une revue hal-02295830v1

Ouvrages (1)

Méthodes et dosages de protéines : guide pratique Eliane Cases,Philippe Cayot Educagri éditions, pp.256, 2024, 9791027505708 Ouvrages hal-04593649v1

Pré-publication, Document de travail (1)

Interactions between isolated pea globulins and purified egg white proteins in solution Jian Kuang,Pascaline Hamon,Florence Rousseau,Eliane Cases,Said Bouhallabet al. 2023 Pré-publication, Document de travail hal-04096306v1

Communication dans un congrès (2)

VEggIn Interactions protéines végétales –protéines de blanc d’œuf pour le développement d’ingrédients fonctionnalisés Valérie Lechevalier-Datin,Rémi Saurel,Eliane Cases Troisième journée scientifique rennaise consacrée aux Sciences des Aliments, institut Agro Rennes, Jan 2022, Rennes visioconférence, France Communication dans un congrès hal-03542663v1
Impact of processing conditions on functionality of powders prepared from mixed protein system Manon Hiolle,Serge Mejean,Eliane Cases,Rémi Saurel,Valérie Lechevalier-Datin The NIZO Plant Functionality Conference, Fred van de Velde (NIZO; chair) René Floris (NIZO) John Giezen (NIZO) Marie-Claire Morley (Elsevier), Oct 2020, Online, France Communication dans un congrès hal-02976098v1

Autre publication scientifique (1)

MOOC : &quot;ProtéiNNOV : Protéines végétales et Innovation Samuel Lubbers,Eliane Cases,Florence Husson,Rémi Saurel,Gérard Duc Agrosup, INRA, Eduter, Agreenium/IAVFF (Partenaires), 2018 Autre publication scientifique hal-03255077v1

Poster de conférence (2)

Utilisation of pectin to improve spray-dry stability of pea protein-coated oil droplets Adem Gharsallaoui,Rémi Saurel,Odile Chambin,Eliane Cases,Andrée Voilleyet al. Euro-Food Water Symposium, Apr 2008, Nürtingen, Germany Poster de conférence hal-05268888v1
Freeze-drying of oil in water emulsion stabilized by β-lactoglobulin and pectin: How spectrosocpic tools can target the interactions between macromolecules and their interfacial structure and organization? Lequin S,Camille Loupiac,Ali Assifaoui,Eliane Cases,Philippe Cayotet al. International Symposium Delivery of functionality in complex food systems: physically-inspired approaches from nanoscale to microscale, Oct 2007, Amherst, United States Poster de conférence hal-05268861v1