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Rémi Saurel

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Interplay between soluble and insoluble protein/calcium/phytic acid complexes in dispersions of faba bean and pea protein concentrates around neutral pH

Tiffany Amat , Ali Assifaoui , Johann Buczkowski , Juliana V.C. Silva , Christophe Schmitt
Food Hydrocolloids, 2023, pp.109273. ⟨10.1016/j.foodhyd.2023.109273⟩
Journal articles hal-04210631v1
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Interactions Between Isolated Pea Globulins and Purified Egg White Proteins in Solution

Jian Kuang , Pascaline Hamon , Florence Rousseau , Eliane Cases , Said Bouhallab
Food Biophysics, 2023, 18 (4), pp.520-532. ⟨10.1007/s11483-023-09797-4⟩
Journal articles hal-04123676v1
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Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation

Mehrsa Emkani , Sylvie Moundanga , Bonastre Oliete , Rémi Saurel
Frontiers in Nutrition, 2023, 10, pp.1-19. ⟨10.3389/fnut.2023.1284413⟩
Journal articles hal-04291671v1
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Thermal Behavior of Pea and Egg White Protein Mixtures

Jian Kuang , Pascaline Hamon , Valérie Lechevalier , Rémi Saurel
Foods, 2023, 12, pp.2528. ⟨10.3390/foods12132528⟩
Journal articles hal-04150556v1

Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review

Mehrsa Emkani , Bonastre Oliete , Rémi Saurel
Fermentation, 2022, 8 (6), pp.244. ⟨10.3390/fermentation8060244⟩
Journal articles hal-03692752v1

Importance of binary and ternary complex formation on the functional and nutritional properties of legume proteins in presence of phytic acid and calcium

Tiffany Amat , Ali Assifaoui , Christophe Schmitt , Rémi Saurel
Critical Reviews in Food Science and Nutrition, 2022, pp.1-23. ⟨10.1080/10408398.2022.2098247⟩
Journal articles hal-03762997v1

Effect of biotic stress on the presence of secondary metabolites in field pea grains

Bonastre Oliete , Samuel Lubbers , Carine Fournier , Sylvain Jeandroz , Rémi Saurel
Journal of the Science of Food and Agriculture, 2022, 102 (11), pp.4942-4948. ⟨10.1002/jsfa.11861⟩
Journal articles hal-03631192v1

Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties

Mehrsa Emkani , Bonastre Oliete , Rémi Saurel
Foods, 2021, 10 (3), pp.549. ⟨10.3390/foods10030549⟩
Journal articles hal-03190753v1
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Controlled release of riboflavin encapsulated in pea protein microparticles prepared by emulsion-enzymatic gelation process

Attaf Djoullah , Rémi Saurel
Journal of Food Engineering, 2021, 292, pp.110276. ⟨10.1016/j.jfoodeng.2020.110276⟩
Journal articles hal-03122505v1

Functional properties of hemp protein concentrate obtained by alkaline extraction and successive ultrafiltration and spray‐drying

François Potin , Elisa Goure , Samuel Lubbers , Florence Husson , Rémi Saurel
International Journal of Food Science and Technology, 2021, 57, pp.436-446. ⟨10.1111/ijfs.15425⟩
Journal articles hal-03448997v1
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Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview

Wei Liao , Waisudin Badri , Emilie Dumas , Sami Ghnimi , Abdelhamid Elaïssari
Applied Sciences, 2021, 11, pp.5778. ⟨10.3390/app11135778⟩
Journal articles hal-03267284v1

Biophysical Stress Responses of the Yeast Lachancea thermotolerans During Dehydration Using Synchrotron-FTIR Microspectroscopy

Antonio Anchieta Câmara , Thanh Dat Nguyen , Rémi Saurel , Christophe Sandt , Caroline Peltier
Frontiers in Microbiology, 2020, 11, pp.1-14. ⟨10.3389/fmicb.2020.00899⟩
Journal articles hal-02859822v1
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Highlighting Protective Effect of Encapsulation on Yeast Cell Response to Dehydration Using Synchrotron Infrared Microspectroscopy at the Single-Cell Level

Thanh Dat Nguyen , Stéphane Guyot , Caroline Pénicaud , Stéphanie Passot , Christophe Sandt
Frontiers in Microbiology, 2020, 11 (6), pp.1887. ⟨10.3389/fmicb.2020.01887⟩
Journal articles hal-02939385v1

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⟩
Journal articles hal-02295422v1

Hemp ( Cannabis sativa L.) Protein Extraction Conditions Affect Extraction Yield and Protein Quality

François Potin , Samuel Lubbers , Florence Husson , Rémi Saurel
Journal of Food Science, 2019, 84 (12), pp.3682-3690. ⟨10.1111/1750-3841.14850⟩
Journal articles hal-02380961v1
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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⟩
Journal articles hal-02172984v1

Formulation, process conditions, and biological evaluation of dairy mixed gels containing fava bean and milk proteins: Effect on protein retention in growing young rats

Insaf Berrazaga , J.L. Mession , Karima Laleg , Jérôme Salles , Christelle Guillet
Journal of Dairy Science, 2019, 102 (2), pp.1066-1082. ⟨10.3168/jds.2018-14610⟩
Journal articles hal-02382900v1

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⟩
Journal articles hal-02078815v1

Gelation behaviors of denaturated pea albumin and globulin fractions during transglutaminase treatment

Attaf Djoullah , Florence Husson , Rémi Saurel
Food Hydrocolloids, 2018, 77, pp.636-645. ⟨10.1016/j.foodhyd.2017.11.005⟩
Journal articles hal-01666643v1

Improving total glutathione and trehalose contents in Saccharomyces cerevisiae cells to enhance their resistance to fluidized bed drying

Antonio de Anchieta Câmara Júnior , Thanh Dat Nguyen , Audrey Jossier , Anne Endrizzi , Rémi Saurel
Process Biochemistry, 2018, 69, pp.45 - 51. ⟨10.1016/j.procbio.2018.03.013⟩
Journal articles hal-01896053v1

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⟩
Journal articles hal-01912127v1

Acid gelation of mixed thermal aggregates of pea globulins and β-lactoglobulin

Mohamed–lazhar Chihi , Nicolas Sok , Rémi Saurel
Food Hydrocolloids, 2018, 85, pp.120 - 128. ⟨10.1016/j.foodhyd.2018.07.006⟩
Journal articles hal-01894718v1

Understanding the responses of Saccharomyces cerevisiae yeast strain during dehydration processes using synchrotron infrared spectroscopy

T. Nguyen , Stéphane Guyot , C. C. Penicaud , S. Passot , C. Sandt
Analyst, 2017, 142 (19), pp.3620 - 3628. ⟨10.1039/c7an00257b⟩
Journal articles hal-01616052v1

Interactions in casein micelle – Pea protein system (part I): Heat-induced denaturation and aggregation

Jean-Luc Mession , Sébastien Roustel , Rémi Saurel
Food Hydrocolloids, 2017, 67, pp.229 - 242. ⟨10.1016/j.foodhyd.2015.12.015⟩
Journal articles hal-01533202v1

Design of new sensitive α,β-unsaturated carbonyl 1,8-naphtalimide fluorescent probes for thiol bioimaging

Nicolas Sok , Maria Nikolantonaki , Stéphane Guyot , Thanh Dat Nguyen , Anne-Sophie Viaux
Sensors and Actuators B: Chemical, 2017, 242, pp.865 - 871. ⟨10.1016/j.snb.2016.09.171⟩
Journal articles hal-01509840v1

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
Journal articles hal-03965570v1

Size measuring techniques as tool to monitor pea proteins intramolecular crosslinking by transglutaminase treatment

Attaf Djoullah , Ghali Krechiche , Florence Husson , Rémi Saurel
Food Chemistry, 2016, 190, pp.197 - 200. ⟨10.1016/j.foodchem.2015.05.091⟩
Journal articles hal-01484094v1

Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and β-Lactoglobulin

Mohamed-Lazhar Chihi , Jean-Luc Mession , Nicolas Sok , Rémi Saurel
Journal of Agricultural and Food Chemistry, 2016, 64 (13), pp.2780 - 2791. ⟨10.1021/acs.jafc.6b00087⟩
Journal articles hal-01484271v1

Protection of yeast cells in micro-organized shells of natural polyelectrolytes during drying process

Thanh Dat Nguyen , Stéphane Guyot , Christophe Sandt , Caroline Pénicaud , Stéphanie Passot
STP Pharma Pratiques, 2016, 26 (2), pp.133
Journal articles hal-01531646v1

Aqueous two-phase system cold-set gelation using natural and recombinant probiotic lactic acid bacteria as a gelling agent

Lucie Léonard , Florence Husson , Philippe Langella , Jean-Marc Châtel , Rémi Saurel
Colloids and Surfaces B: Biointerfaces, 2016, 141, pp.338 - 344. ⟨10.1016/j.colsurfb.2016.01.057⟩
Journal articles hal-01477279v1

Protection of living yeast cells by micro-organized shells of natural polyelectrolytes

Thanh Dat Nguyen , Stéphane Guyot , Jeannine Lherminier , Yves Waché , Rémi Saurel
Process Biochemistry, 2015, 50 (10), pp.1528-1536. ⟨10.1016/j.procbio.2015.06.003⟩
Journal articles hal-02290612v1

Preservation of viability and anti-Listeria activity of lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei, entrapped in gelling matrices of alginate or alginate/caseinate

Lucie Léonard , Olfa Beji , Christine Arnould , Elodie Noirot , Aline Bonnotte
Food Control, 2015, 47, pp.7-19. ⟨10.1016/j.foodcont.2014.06.020⟩
Journal articles hal-02276410v1

Fermentation des protéines végétales : atouts organoleptique et nutritionnel

Florence Husson , Samuel Lubbers , Rémi Saurel , Yves Waché , Phu-Ha Ho
IAA La revue des industries agroalimentaires, 2015, pp.24-26
Journal articles hal-02877613v1

Monitoring of transglutaminase crosslinking reaction by 1H NMR spectroscopy on model substrates

Attaf Djoullah , Nicolas Sok , Yanis Djemaoune , Marie-José Penouilh , Florence Husson
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2015, 475, pp.69-74. ⟨10.1016/j.colsurfa.2014.12.066⟩
Journal articles hal-02413068v1

Native-state pea albumin and globulin behavior upon transglutaminase treatment

Attaf Djoullah , Yanis Djemaoune , Florence Husson , Rémi Saurel
Process Biochemistry, 2015, 50 (8), pp.1284-1292. ⟨10.1016/j.procbio.2015.04.021⟩
Journal articles hal-02413019v1

Design of biopolymeric matrices entrapping bioprotective lactic acid bacteria to control Listeria monocytogenes growth: Comparison of alginate and alginate-caseinate matrices entrapping Lactococcus lactis subsp. lactis cells

Lucie Léonard , Pascal Degraeve , Adem Gharsallaoui , Rémi Saurel , Nadia Oulahal
Food Control, 2014, 37, pp.200-209. ⟨10.1016/j.foodcont.2013.09.041⟩
Journal articles hal-02276391v1

Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin

Leïla Aberkane , Gaëlle Roudaut , Rémi Saurel
Food and Bioprocess Technology, 2014, 7 (5), pp.1505-1517. ⟨10.1007/s11947-013-1202-9⟩
Journal articles hal-02371669v1

Partition of volatile compounds in pea globulin–maltodextrin aqueous two-phase system

Thanh Dat Nguyen , Céline Lafarge , Chloé Murat , Jean-Luc Mession , Nathalie Cayot
Food Chemistry, 2014, 164, pp.406-412. ⟨10.1016/j.foodchem.2014.05.008⟩
Journal articles hal-03006674v1

Preferential localization of Lactococcus lactis cells entrapped in a caseinate/alginate phase separated system

Lucie Léonard , Adem Gharsallaoui , Fahima Ouaali , Pascal Degraeve , Yves Waché
Colloids and Surfaces B: Biointerfaces, 2013, 109, pp.266-272. ⟨10.1016/j.colsurfb.2013.03.005⟩
Journal articles hal-02965685v1

Properties of spray-dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water

Adem Gharsallaoui , Gaëlle Roudaut , Laurent Beney , Odile Chambin , Andrée Voilley
Food Chemistry, 2012, 132 (4), pp.1713-1720. ⟨10.1016/j.foodchem.2011.03.028⟩
Journal articles hal-02292038v1

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⟩
Journal articles 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 Voilley
Food Chemistry, 2010, 122 (2), pp.447-454. ⟨10.1016/j.foodchem.2009.04.017⟩
Journal articles 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⟩
Journal articles hal-02295538v1

Influence of impregnation solution viscosity and osmolarity on solute uptake during vacuum impregnation of apple cubes (var. Granny Smith)

Anne Guillemin , Pascal Degraeve , Claude Noël , Rémi Saurel
Journal of Food Engineering, 2008, 86 (4), pp.475-483. ⟨10.1016/j.jfoodeng.2007.10.023⟩
Journal articles hal-04008568v1
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Firming of fruit tissues by vacuum infusion of pectin methylesterase: Visualisation of enzyme action

Anne A. Guillemin , Fabienne F. Guillon , Pascal P. Degreave , Corinne C. Rondeau-Mouro , Marie Francoise M. F. Devaux
Food Chemistry, 2008, 109 (2), pp.368-378. ⟨10.1016/j.foodchem.2007.12.050⟩
Journal articles hal-00964569v1

Applications of spray-drying in microencapsulation of food ingredients: An overview

Adem Gharsallaoui , Gaëlle Roudaut , Odile Chambin , Andrée Voilley , Rémi Saurel
Food Research International, 2007, 40 (9), pp.1107-1121. ⟨10.1016/j.foodres.2007.07.004⟩
Journal articles hal-02378872v1

Incorporation of pectinmethylesterase in apple tissue either by soaking or by vacuum-impregnation

Anne Guillemin , Pascal Degraeve , Fabienne F. Guillon , Marc M. Lahaye , Rémi Saurel
Enzyme and Microbial Technology, 2006, 38 (5), pp.610-616. ⟨10.1016/j.enzmictec.2005.07.028⟩
Journal articles hal-02659752v1
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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
Conference papers hal-03542663v1

Rheological properties of thermal gels of pea and egg white protein mixtures

Jian Kuang , Valérie Lechevalier-Datin , Rémi Saurel
Rheology and Food structuring & destructuring, Mar 2021, webinaire, France
Conference papers hal-03176516v1

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
Conference papers hal-02976098v1

La génétique au service du goût : caractérisation de mutants pour l'accumulation de saponines et l'activité lipoxygènase dans la graines de pois (Pisum sativum)

Vanessa Vernoud , Julie Marais , Ludivine Lebeigle , Christine Le Signor , Brigitte Darchy
RFL2 Rencontres Francophones Légumineuses, Feb 2018, Toulouse, France
Conference papers hal-02733695v1

Environmentally eco-reasoned design process for functional yeast production and stabilization

Antonio Camarasa Junior , Thanh Dat Nguyen , Hélène Simonin , Rémi Saurel , Anne Endrizzi
3. European Congress of Applied Biotechnology (ECAB 3), Sep 2015, Nice, France
Conference papers hal-02266908v1
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Interactions between proteins, phytic acid and calcium in Fava Bean concentrate

Tiffany Amat , Ali Assifaoui , Christophe Schmitt , Rémi Saurel
2nd NIZO Plant Protein Functionality Conference, Oct 2022, Online, France
Conference poster hal-03932226v1

Le stress biotique, le décorticage ou la variété influencent la présence d'off-flavors dans la farine de pois

Bonastre Oliete , Samuel Lubbers , Carine Fournier , Sylvain Jeandroz , Rémi Saurel
RFL#3 Rencontres Francophones Légumineuses, Feb 2021, Virtuel, France
Conference poster hal-03165165v1

Effects of heat treatment on rheological properties of pea and egg white protein mixtures

Jian Kuang , Valérie Lechevalier-Datin , Rémi Saurel
NIZO Plant Protein Functionality Conference, Oct 2020, online, France. , 2020
Conference poster hal-02977807v1

Effet de la variété sur les teneurs en métabolites secondaires dans les farines de pois

Samuel Lubbers , Bonastre Oliete , Clara Philippe , Vanessa Vernoud , Richard Thompson
RFL2 Rencontres Francophones Légumineuses, Oct 2018, Toulouse, France. , 2018
Conference poster hal-02733901v1

Formulation et procédés de fabrication des gels laitiers enrichis en globulines de fèverole : Impact sur la rétention protéique chez les rats jeunes en croissance

Insaf Berrazaga , Jean-Luc Mession , Karima Laleg , Jérôme Salles , Christelle Guillet
JFN 2017, Journées Francophones de Nutrition, Dec 2017, Nantes, France. pp.460, 2017, Livre des résumés Journées Francophones de Nutrition
Conference poster hal-02154405v1

1H NMR Spectroscopy As Tool To Study Transglutaminase Crosslinking Of Pea Globulin

Attaf Djoullah , Nicolas Sok , Yanis Djemaoune , Florence Husson , Rémi Saurel
Proceedings of FaBE 2013 International Conferences on Food and Biosystems Engineering, 2, Technological Educational Institute of Thessaly (TEI of Thessaly), pp.351-355, 2013, 978-960-9510-11-0
Book sections hal-02413499v1