Rémi Saurel

Identifiants chercheurs

IdHAL :

remi-saurel

ORCID :

0000-0002-5023-7247

IdRef :

143787586

Présentation

Publications

Article dans une revue (57)

Calcium binding properties of heat-induced pea globulin aggregates Tiffany Amat,Ali Assifaoui,Johann Buczkowski,Juliana Silva,Christophe Schmittet al. European Food Research and Technology, 2026, 252 (153), pp.1-14. ⟨10.1007/s00217-026-05083-y⟩ Article dans une revue hal-05545979v1
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
Formation of insoluble complexes upon calcium addition to total pea globulins or isolated 7S and 11S fractions: Impact of pH and intrinsic phytic acid content Tiffany Amat,Ali Assifaoui,Johann Buczkowski,Juliana V.C. Silva,Christophe Schmittet al. Food Hydrocolloids, 2025, 168, pp.111560. ⟨10.1016/j.foodhyd.2025.111560⟩ Article dans une revue hal-05173826v1
Life cycle inventories and environmental impact datasets for the semi-industrial processing of food Faba bean or Pea protein ingredients Fanny Guyomarc’h,Simone Scussat,Jean-Eudes Hermant,Claire Berton-Carabin,Marc Antonet al. Data in Brief, 2025, 63, pp.112247. ⟨10.1016/j.dib.2025.112247⟩ Article dans une revue (data paper) hal-05371151v1
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] Tiffany Amat,Ali Assifaoui,Johann Buczkowski,Juliana V.C. Silva,Christophe Schmittet al. Food Chemistry, 2024, 460 (Part 1), pp.140537. ⟨10.1016/j.foodchem.2024.140537⟩ Article dans une revue hal-04707254v1
Effect of extraction method on the calcium binding capacity of faba bean globulin fractions at various pH Tiffany Amat,Ali Assifaoui,Johann Buczkowski,Juliana V.C. Silva,Christophe Schmittet al. Food Chemistry, 2024, 458, pp.140176. ⟨10.1016/j.foodchem.2024.140176⟩ Article dans une revue hal-04652119v1
Identification of volatile and odor‐active compounds in pea protein fractions obtained by a modified extraction method using fermentation Mehrsa Emkani,Karine Gourrat,Bonastre Oliete,Rémi Saurel Journal of Food Science, 2024, 7, pp.4229-4249. ⟨10.1111/1750-3841.17145⟩ Article dans une revue hal-04616049v1
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 Schmittet al. Food Hydrocolloids, 2024, 147 (Part A), pp.109273. ⟨10.1016/j.foodhyd.2023.109273⟩ Article dans une revue hal-04210631v1
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⟩ Article dans une revue hal-04291671v1
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⟩ Article dans une revue hal-04150556v1
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
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⟩ Article dans une revue 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, 63 (33), pp.12036-12058. ⟨10.1080/10408398.2022.2098247⟩ Article dans une revue 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⟩ Article dans une revue 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⟩ Article dans une revue hal-03190753v1
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⟩ Article dans une revue hal-03122505v1
Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview Wei Liao,Waisudin Badri,Emilie Dumas,Sami Ghnimi,Abdelhamid Elaïssariet al. Applied Sciences, 2021, 11 (13), pp.5778. ⟨10.3390/app11135778⟩ Article dans une revue hal-03267284v1
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⟩ Article dans une revue hal-03448997v1
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 Sandtet al. Frontiers in Microbiology, 2020, 11 (6), pp.1887. ⟨10.3389/fmicb.2020.01887⟩ Article dans une revue hal-02939385v1
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 Peltieret al. Frontiers in Microbiology, 2020, 11, pp.1-14. ⟨10.3389/fmicb.2020.00899⟩ Article dans une revue hal-02859822v1
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
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⟩ Article dans une revue hal-02380961v1
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
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 Guilletet al. Journal of Dairy Science, 2019, 102 (2), pp.1066-1082. ⟨10.3168/jds.2018-14610⟩ Article dans une revue hal-02382900v1
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
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⟩ Article dans une revue 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 Saurelet al. Process Biochemistry, 2018, 69, pp.45 - 51. ⟨10.1016/j.procbio.2018.03.013⟩ Article dans une revue hal-01896053v1
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⟩ Article dans une revue hal-01894718v1
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
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⟩ Article dans une revue 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 Viauxet al. Sensors and Actuators B: Chemical, 2017, 242, pp.865 - 871. ⟨10.1016/j.snb.2016.09.171⟩ Article dans une revue hal-01509840v1
Understanding the responses of Saccharomyces cerevisiae yeast strain during dehydration processes using synchrotron infrared spectroscopy T. Nguyen,Stéphane Guyot,Caroline Pénicaud,S. Passot,C. Sandtet al. Analyst, 2017, 142 (19), pp.3620 - 3628. ⟨10.1039/c7an00257b⟩ Article dans une revue hal-01616052v1
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⟩ Article dans une revue istex 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⟩ Article dans une revue 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 Passotet al. STP Pharma Pratiques, 2016, 26 (2), pp.133 Article dans une revue 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⟩ Article dans une revue istex hal-01477279v1
Monitoring of transglutaminase crosslinking reaction by 1H NMR spectroscopy on model substrates Attaf Djoullah,Nicolas Sok,Yanis Djemaoune,Marie-José Penouilh,Florence Hussonet al. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2015, 475, pp.69-74. ⟨10.1016/j.colsurfa.2014.12.066⟩ Article dans une revue istex hal-02413068v1
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 Bonnotteet al. Food Control, 2015, 47, pp.7-19. ⟨10.1016/j.foodcont.2014.06.020⟩ Article dans une revue hal-02276410v1
Fermentation des protéines végétales : atouts organoleptique et nutritionnel Florence Husson,Samuel Lubbers,Rémi Saurel,Yves Waché,Phu-Ha Hoet al. IAA La revue des industries agroalimentaires, 2015, pp.24-26 Article dans une revue hal-02877613v1
Protection of living yeast cells by micro-organized shells of natural polyelectrolytes Thanh Dat Nguyen,Stéphane Guyot,Jeannine Lherminier,Yves Waché,Rémi Saurelet al. Process Biochemistry, 2015, 50 (10), pp.1528-1536. ⟨10.1016/j.procbio.2015.06.003⟩ Article dans une revue istex hal-02290612v1
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⟩ Article dans une revue istex hal-02413019v1
Partition of volatile compounds in pea globulin–maltodextrin aqueous two-phase system Thanh Dat Nguyen,Céline Lafarge,Chloé Murat,Jean-Luc Mession,Nathalie Cayotet al. Food Chemistry, 2014, 164, pp.406-412. ⟨10.1016/j.foodchem.2014.05.008⟩ Article dans une revue istex hal-03006674v1
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⟩ Article dans une revue 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⟩ Article dans une revue hal-02371669v1
Thermal Denaturation of Pea Globulins (&lt;i&gt;Pisum sativum&lt;/i&gt; L.)—Molecular Interactions Leading to Heat-Induced Protein Aggregation Jean-Luc Mession,Nicolas Sok,Ali Assifaoui,Rémi Saurel Journal of Agricultural and Food Chemistry, 2013, 61 (6), pp.1196-1204. ⟨10.1021/jf303739n⟩ Article dans une revue hal-04234483v1
Preferential localization of Lactococcus lactis cells entrapped in a caseinate/alginate phase separated system Lucie Léonard,Adem Gharsallaoui,Fahima Ouaali,Pascal Degraeve,Yves Wachéet al. Colloids and Surfaces B: Biointerfaces, 2013, 109, pp.266-272. ⟨10.1016/j.colsurfb.2013.03.005⟩ Article dans une revue istex hal-02965685v1
Protein aggregation induced by phase separation in a pea proteins–sodium alginate–water ternary system J.-L. Mession,Ali Assifaoui,Céline Lafarge,Rémi Saurel,Philippe Cayot Food Hydrocolloids, 2012, 28 (2), pp.333-343. ⟨10.1016/j.foodhyd.2011.12.022⟩ Article dans une revue istex hal-05379784v1
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 Voilleyet al. Food Chemistry, 2012, 132 (4), pp.1713-1720. ⟨10.1016/j.foodchem.2011.03.028⟩ Article dans une revue istex hal-02292038v1
Pea (Pisum sativum, L.) Protein Isolate Stabilized Emulsions: A Novel System for Microencapsulation of Lipophilic Ingredients by Spray Drying Adem Gharsallaoui,Rémi Saurel,Odile Chambin,Andrée Voilley Food and Bioprocess Technology, 2011, 5 (6), pp.2211-2221. ⟨10.1007/s11947-010-0497-z⟩ Article dans une revue hal-05193455v1
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
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⟩ Article dans une revue istex hal-04008568v1
Firming of fruit tissues by vacuum infusion of pectin methylesterase: Visualisation of enzyme action Anne Guillemin,Fabienne Guillon,Pascal Degreave,Corinne Rondeau-Mouro,Marie Francoise Devauxet al. Food Chemistry, 2008, 109 (2), pp.368-378. ⟨10.1016/j.foodchem.2007.12.050⟩ Article dans une revue 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⟩ Article dans une revue istex hal-02378872v1
Incorporation of pectinmethylesterase in apple tissue either by soaking or by vacuum-impregnation Anne Guillemin,Pascal Degraeve,Fabienne Guillon,Marc Lahaye,Rémi Saurel Enzyme and Microbial Technology, 2006, 38 (5), pp.610-616. ⟨10.1016/j.enzmictec.2005.07.028⟩ Article dans une revue istex hal-02659752v1

Communication dans un congrès (9)

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
Les protéines des graines de légumineuses : état des connaissances et recherches en cours dans LETSPROSEED Karine Gallardo,Marc Anton,Jean-Christophe Avice,Marie Bodinier,Wieneke Dijket al. Journées scientifiques du Protéome Vert, Jun 2024, Montpellier, France Communication dans un congrès hal-04798429v1
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
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 Communication dans un congrès 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 Communication dans un congrès 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 (&lt;em&gt;Pisum sativum&lt;/em&gt;) Vanessa Vernoud,Julie Marais,Ludivine Lebeigle,Christine Le Signor,Brigitte Darchyet al. RFL2 Rencontres Francophones Légumineuses, Feb 2018, Toulouse, France Communication dans un congrès hal-02733695v1
Environmentally eco-reasoned design process for functional yeast production and stabilization Antonio Camarasa Junior,Thanh Dat Nguyen,Hélène Simonin,Rémi Saurel,Anne Endrizziet al. 3. European Congress of Applied Biotechnology (ECAB 3), Sep 2015, Nice, France Communication dans un congrès hal-02266908v1
Using plant macromolecules to produce flavor microcpasules by spray-drying multilayered oil/water emulsions. Gharsallaoui A,Odile Chambin,Rémi Saurel 17th World Congress of CIGR, Jun 2010, Québec, Canada Communication dans un congrès hal-05272225v1
Interest of preformulation studies to select a carrier in order to produce a solid self-emulsifying drug delivery system by spray-congealing. T.Q. Tran,Rémi Saurel,Jannin V,Philippe Cayot,Odile Chambin 6th World Meeting on Pharmaceutics, Biopharmaceutics Pharmaceutical Technology, APV - APGI, Apr 2008, Barcelona, Spain Communication dans un congrès hal-05272187v1

Poster de conférence (18)

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
Exploring the tactile dimension of grittiness in semi-solid foods of plant origin Anaïs Lavoisier,Rohit Srivastava,Adrien Izzet,Rémi Saurel,Carole Tournieret al. 7th International Conference on Food Oral Processing Physics, Physiology and Psychology of Eating, May 2025, Valencia, Spain Poster de conférence hal-05225458v1
Phytase activity during lactic acid fermentation: kinetics and impact on protein solubility Valentin Pereyron,Rémi Saurel,Florence Husson Effost 2025, Nov 2025, Porto, Portugal Poster de conférence hal-05515476v1
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
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 Poster de conférence 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 Poster de conférence 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 Poster de conférence 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 Thompsonet al. RFL2 Rencontres Francophones Légumineuses, Oct 2018, Toulouse, France. , 2018 Poster de conférence 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 Guilletet al. JFN 2017, Journées Francophones de Nutrition, Dec 2017, Nantes, France. pp.460, 2017, Livre des résumés Journées Francophones de Nutrition Poster de conférence hal-02154405v1
Protection of yeast cells in micro-organized shells of natural polyelectrolytes during drying process Nguyen, T.,Lherminier, J,Stéphane Guyot,Fonseca, F,Rémi Saurelet al. International Congress on Engineering and Food 12, Jun 2015, Québec City, Canada Poster de conférence hal-05290067v1
Caractérisation de la levure encapsulée et effet de l’encapsulation sur sa viabilité T. D Nguyen,Stéphane Guyot,Lherminier, J,Rémi Saurel,Florence Husson 20ème Forum des Jeunes Chercheurs, Jun 2014, Besançon, France Poster de conférence hal-05290400v1
Influence of the drying-carrier of multi-layer microcapsules on the controlled release of ketoprofen Laukamp E.J,A Gharsallaoui,Rémi Saurel,Philippe Cayot,Odile Chambin Congrès international Goût-Nutrition-Santé, Vitagora, Mar 2010, Dijon, France Poster de conférence hal-05267665v1
Influence of the drying-carrier of multi-layer microcapsules on the controlled release of ketoprofen. Laukamp E.J,Gharsallaoui A,Rémi Saurel,Philippe Cayot,Odile Chambin 7th World Meeting on Pharmaceutics, Biopharmaceutics Pharmaceutical Technology, Mar 2010, Valletta, Malta Poster de conférence hal-05268921v1
Properties of microcapsules based on pea protein, pectin and maltodextrins. Gharsallaoui A,Odile Chambin,Andrée Voilley,Rémi Saurel XVIIth International Conference on Bioencapsulation, Sep 2009, Gröningen, Germany Poster de conférence hal-05268908v1
Using plant macromolecules to produce adjustable microcapsules by spray-drying. Gharsallaoui A,Odile Chambin,Rémi Saurel XVIth International Conference on Bioencapsulation, Sep 2008, Dublin, Ireland Poster de conférence hal-05268897v1
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
Evaluation of spray-congealing to obtain a solid self-emulsifying drug delivery system (SEDDS) T.Q. Tran,Odile Chambin,Jannin V,Dominique Champion,Rémi Saurelet al. Innovation in drug delivery: From biomaterials to devices, Oct 2007, Naples, Italy Poster de conférence hal-05268853v1
Influence of dissolution media on in vitro performances of different pectinate gel beads Dhalleine C,Gaëlle Roudaut,Rémi Saurel,Odile Chambin XXIèmes Journées Scientifiques du GTRV, Dec 2006, Paris, France Poster de conférence hal-05267681v1

Chapitre d'ouvrage (1)

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 Chapitre d'ouvrage hal-02413499v1

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

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

Cours (1)

Les protéines végétales: un nouvel eldorado? Valérie Gagnaire,Fanny Guyomarc'H,Rémi Saurel École d'ingénieur. Technofonctionalités des protéines alimentaires, Rennes, France. 2025, pp.70 Cours hal-05074488v1