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Protein–Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White Mixtures
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Effect of extraction method on the calcium binding capacity of faba bean globulin fractions at various pH
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Corrigendum to “Effect of extraction method on the calcium binding capacity of faba bean globulin fractions at various pH”, [Food Chemistry, Volume 458, 15 November 2024, 140176]
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Identification of volatile and odor‐active compounds in pea protein fractions obtained by a modified extraction method using fermentation
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Bonastre Oliete
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Article dans une revue
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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
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Article dans une revue
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Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation
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Bonastre Oliete
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Article dans une revue
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Thermal Behavior of Pea and Egg White Protein Mixtures
Jian Kuang
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Pascaline Hamon
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Valérie Lechevalier
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Rémi Saurel
Article dans une revue
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Interactions Between Isolated Pea Globulins and Purified Egg White Proteins in Solution
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Florence Rousseau
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Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review
Mehrsa Emkani
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Article dans une revue
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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
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Christophe Schmitt
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Rémi Saurel
Article dans une revue
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Effect of biotic stress on the presence of secondary metabolites in field pea grains
Bonastre Oliete
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Samuel Lubbers
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Carine Fournier
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Sylvain Jeandroz
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Rémi Saurel
Article dans une revue
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Controlled release of riboflavin encapsulated in pea protein microparticles prepared by emulsion-enzymatic gelation process
Attaf Djoullah
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Article dans une revue
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Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview
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Emilie Dumas
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Sami Ghnimi
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Article dans une revue
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Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties
Mehrsa Emkani
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Bonastre Oliete
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Rémi Saurel
Article dans une revue
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Functional properties of hemp protein concentrate obtained by alkaline extraction and successive ultrafiltration and spray‐drying
François Potin
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Elisa Goure
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Samuel Lubbers
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Florence Husson
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Rémi Saurel
Article dans une revue
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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
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Article dans une revue
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Biophysical Stress Responses of the Yeast Lachancea thermotolerans During Dehydration Using Synchrotron-FTIR Microspectroscopy
Antonio Anchieta Câmara
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Rémi Saurel
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Christophe Sandt
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Caroline Peltier
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Article dans une revue
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Drying method determines the structure and the solubility of microfluidized pea globulin aggregates
Bonastre Oliete
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Salim A. Yassine
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Eliane Cases
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Rémi Saurel
Article dans une revue
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Hemp ( Cannabis sativa L.) Protein Extraction Conditions Affect Extraction Yield and Protein Quality
François Potin
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Samuel Lubbers
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Florence Husson
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Rémi Saurel
Article dans une revue
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Microfluidization as Homogenization Technique in Pea Globulin-Based Emulsions
Bonastre Oliete
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François Potin
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Eliane Cases
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Rémi Saurel
Article dans une revue
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The Effect of High‐Pressure Microfluidization Treatment on the Foaming Properties of Pea Albumin Aggregates
Yanis Djemaoune
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Eliane Cases
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Rémi Saurel
Article dans une revue
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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
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J.L. Mession
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Karima Laleg
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Christelle Guillet
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Article dans une revue
hal-02382900
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Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization
Bonastre Oliete
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François Potin
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Eliane Cases
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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
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Improving total glutathione and trehalose contents in Saccharomyces cerevisiae cells to enhance their resistance to fluidized bed drying
Antonio de Anchieta Câmara Júnior
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Thanh Dat Nguyen
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Audrey Jossier
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Rémi Saurel
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Article dans une revue
hal-01896053
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Gelation behaviors of denaturated pea albumin and globulin fractions during transglutaminase treatment
Attaf Djoullah
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Florence Husson
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Rémi Saurel
Article dans une revue
hal-01666643
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Acid gelation of mixed thermal aggregates of pea globulins and β-lactoglobulin
Mohamed–lazhar Chihi
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Nicolas Sok
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Rémi Saurel
Article dans une revue
hal-01894718
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Improvement of the techno-functional properties of pea proteins by microfluidization
Bonastre Oliete
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Eliane Cases
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Rémi Saurel
International Journal of Food and Biosystems Engineering, 2017, 4 (1), pp.57-68
Article dans une revue
hal-03965570
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Design of new sensitive α,β-unsaturated carbonyl 1,8-naphtalimide fluorescent probes for thiol bioimaging
Nicolas Sok
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Maria Nikolantonaki
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Thanh Dat Nguyen
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Anne-Sophie Viaux
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Article dans une revue
hal-01509840
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Interactions in casein micelle – Pea protein system (part I): Heat-induced denaturation and aggregation
Jean-Luc Mession
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Sébastien Roustel
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Rémi Saurel
Article dans une revue
hal-01533202
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Understanding the responses of Saccharomyces cerevisiae yeast strain during dehydration processes using synchrotron infrared spectroscopy
T. Nguyen
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Stéphane Guyot
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Caroline Pénicaud
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S. Passot
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C. Sandt
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Article dans une revue
hal-01616052
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Size measuring techniques as tool to monitor pea proteins intramolecular crosslinking by transglutaminase treatment
Attaf Djoullah
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Ghali Krechiche
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Florence Husson
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Rémi Saurel
Article dans une revue
hal-01484094
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Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and β-Lactoglobulin
Mohamed-Lazhar Chihi
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Jean-Luc Mession
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Nicolas Sok
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Rémi Saurel
Article dans une revue
hal-01484271
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Protection of yeast cells in micro-organized shells of natural polyelectrolytes during drying process
Thanh Dat Nguyen
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Stéphane Guyot
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Caroline Pénicaud
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Stéphanie Passot
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STP Pharma Pratiques, 2016, 26 (2), pp.133
Article dans une revue
hal-01531646
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Aqueous two-phase system cold-set gelation using natural and recombinant probiotic lactic acid bacteria as a gelling agent
Lucie Léonard
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Florence Husson
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Philippe Langella
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Jean-Marc Châtel
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Rémi Saurel
Article dans une revue
hal-01477279
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Monitoring of transglutaminase crosslinking reaction by 1H NMR spectroscopy on model substrates
Attaf Djoullah
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Nicolas Sok
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Yanis Djemaoune
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Marie-José Penouilh
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Florence Husson
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Article dans une revue
hal-02413068
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Fermentation des protéines végétales : atouts organoleptique et nutritionnel
Florence Husson
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Rémi Saurel
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Yves Waché
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Phu-Ha Ho
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IAA La revue des industries agroalimentaires, 2015, pp.24-26
Article dans une revue
hal-02877613
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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
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Olfa Beji
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Christine Arnould
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Elodie Noirot
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Aline Bonnotte
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Article dans une revue
hal-02276410
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Protection of living yeast cells by micro-organized shells of natural polyelectrolytes
Thanh Dat Nguyen
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Stéphane Guyot
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Jeannine Lherminier
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Yves Waché
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Rémi Saurel
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Article dans une revue
hal-02290612
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Native-state pea albumin and globulin behavior upon transglutaminase treatment
Attaf Djoullah
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Yanis Djemaoune
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Florence Husson
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Rémi Saurel
Article dans une revue
hal-02413019
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Partition of volatile compounds in pea globulin–maltodextrin aqueous two-phase system
Thanh Dat Nguyen
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Céline Lafarge
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Chloé Murat
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Jean-Luc Mession
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Nathalie Cayot
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Article dans une revue
hal-03006674
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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
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Pascal Degraeve
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Adem Gharsallaoui
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Rémi Saurel
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Nadia Oulahal
Article dans une revue
hal-02276391
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Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin
Leïla Aberkane
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Gaëlle Roudaut
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Rémi Saurel
Article dans une revue
hal-02371669
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Thermal Denaturation of Pea Globulins (<i>Pisum sativum</i> L.)—Molecular Interactions Leading to Heat-Induced Protein Aggregation
Jean-Luc Mession
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Nicolas Sok
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Ali Assifaoui
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Rémi Saurel
Article dans une revue
hal-04234483
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Preferential localization of Lactococcus lactis cells entrapped in a caseinate/alginate phase separated system
Lucie Léonard
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Adem Gharsallaoui
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Fahima Ouaali
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Pascal Degraeve
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Yves Waché
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Article dans une revue
istex
hal-02965685
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Properties of spray-dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water
Adem Gharsallaoui
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Gaëlle Roudaut
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Laurent Beney
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Odile Chambin
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Andrée Voilley
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Article dans une revue
istex
hal-02292038
v1
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Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions
Adem Gharsallaoui
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Rémi Saurel
,
Odile Chambin
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Eliane Cases
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Andrée Voilley
et al.
Article dans une revue
istex
hal-02295479
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Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface
Adem Gharsallaoui
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Kosuke Yamauchi
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Odile Chambin
,
Eliane Cases
,
Rémi Saurel
Article dans une revue
istex
hal-02295504
v1
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Interfacial and Emulsifying Characteristics of Acid-treated Pea Protein
Adem Gharsallaoui
,
Eliane Cases
,
Odile Chambin
,
Rémi Saurel
Article dans une revue
istex
hal-02295538
v1
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Influence of impregnation solution viscosity and osmolarity on solute uptake during vacuum impregnation of apple cubes (var. Granny Smith)
Anne Guillemin
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Pascal Degraeve
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Claude Noël
,
Rémi Saurel
Article dans une revue
istex
hal-04008568
v1
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Firming of fruit tissues by vacuum infusion of pectin methylesterase: Visualisation of enzyme action
Anne Guillemin
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Fabienne Guillon
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Pascal Degreave
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Corinne Rondeau-Mouro
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Marie Francoise Devaux
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Article dans une revue
hal-00964569
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Applications of spray-drying in microencapsulation of food ingredients: An overview
Adem Gharsallaoui
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Gaëlle Roudaut
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Odile Chambin
,
Andrée Voilley
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Rémi Saurel
Article dans une revue
istex
hal-02378872
v1
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Incorporation of pectinmethylesterase in apple tissue either by soaking or by vacuum-impregnation
Anne Guillemin
,
Pascal Degraeve
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Fabienne Guillon
,
Marc Lahaye
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Rémi Saurel
Article dans une revue
istex
hal-02659752
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