Dietary bioactive peptides: Human studies
Bouglé, Dominique, Bouhallab, Saïd
Published in Critical reviews in food science and nutrition (22.01.2017)
Published in Critical reviews in food science and nutrition (22.01.2017)
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Journal Article
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception
Sridhar, Kandi, Bouhallab, Saïd, Croguennec, Thomas, Renard, Denis, Lechevalier, Valérie
Published in Critical reviews in food science and nutrition (2023)
Published in Critical reviews in food science and nutrition (2023)
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Journal Article
Heteroprotein complex coacervation: A generic process
Croguennec, Thomas, Tavares, Guilherme M., Bouhallab, Saïd
Published in Advances in colloid and interface science (01.01.2017)
Published in Advances in colloid and interface science (01.01.2017)
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Journal Article
Coacervation and aggregation in lysozyme/alginate mixtures
Vakeri, Asna, Boire, Adeline, Davy, Joelle, Hamon, Pascaline, Bouchoux, Antoine, Bouhallab, Saïd, Renard, Denis
Published in Food hydrocolloids (01.11.2024)
Published in Food hydrocolloids (01.11.2024)
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Journal Article
Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances
Sridhar, Kandi, Bouhallab, Saïd, Croguennec, Thomas, Renard, Denis, Lechevalier, Valérie
Published in Trends in food science & technology (01.09.2022)
Published in Trends in food science & technology (01.09.2022)
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Journal Article
Plant and animal protein mixed systems as wall material for microencapsulation of Mānuka essential Oil: Characterization and in vitro release kinetics
Sridhar, Kandi, Hamon, Pascaline, Ossemond, Jordane, Bouhallab, Saïd, Croguennec, Thomas, Renard, Denis, Lechevalier, Valérie
Published in Food research international (01.07.2024)
Published in Food research international (01.07.2024)
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Journal Article
The structure of infant formulas impacts their lipolysis, proteolysis and disintegration during in vitro gastric digestion
Bourlieu, Claire, Ménard, Olivia, De La Chevasnerie, Alix, Sams, Laura, Rousseau, Florence, Madec, Marie-Noëlle, Robert, Benoît, Deglaire, Amélie, Pezennec, Stéphane, Bouhallab, Saïd, Carrière, Frédéric, Dupont, Didier
Published in Food chemistry (01.09.2015)
Published in Food chemistry (01.09.2015)
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Journal Article
Protein structure in model infant milk formulas impacts their kinetics of hydrolysis under in vitro dynamic digestion
Halabi, Amira, Croguennec, Thomas, Ménard, Olivia, Briard-Bion, Valérie, Jardin, Julien, Le Gouar, Yann, Hennetier, Marie, Bouhallab, Saïd, Dupont, Didier, Deglaire, Amélie
Published in Food hydrocolloids (01.05.2022)
Published in Food hydrocolloids (01.05.2022)
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Journal Article
Unraveling the molecular mechanisms underlying interactions between caseins and lutein
Mantovani, Raphaela Araujo, Hamon, Pascaline, Rousseau, Florence, Tavares, Guilherme M., Mercadante, Adriana Zerlotti, Croguennec, Thomas, Bouhallab, Saïd
Published in Food research international (01.12.2020)
Published in Food research international (01.12.2020)
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Journal Article
Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins
Gulzar, Muhammad, Bouhallab, Saïd, Jeantet, Romain, Schuck, Pierre, Croguennec, Thomas
Published in Food chemistry (01.11.2011)
Published in Food chemistry (01.11.2011)
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Journal Article
Bovine β-lactoglobulin/fatty acid complexes: binding, structural, and biological properties
Le Maux, Solène, Bouhallab, Saïd, Giblin, Linda, Brodkorb, André, Croguennec, Thomas
Published in Dairy science & technology (2014)
Published in Dairy science & technology (2014)
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Journal Article
Book Review
Selective coacervation between lactoferrin and the two isoforms of β-lactoglobulin
Tavares, Guilherme M., Croguennec, Thomas, Hamon, Pascaline, Carvalho, Antônio F., Bouhallab, Saïd
Published in Food hydrocolloids (01.06.2015)
Published in Food hydrocolloids (01.06.2015)
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Journal Article
Rheological characterization of β-lactoglobulin/lactoferrin complex coacervates
Soussi Hachfi, Rima, Famelart, Marie-Hélène, Rousseau, Florence, Hamon, Pascaline, Bouhallab, Saïd
Published in Food science & technology (15.06.2022)
Published in Food science & technology (15.06.2022)
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Journal Article
Interactions Between Isolated Pea Globulins and Purified Egg White Proteins in Solution
Kuang, Jian, Hamon, Pascaline, Rousseau, Florence, Cases, Eliane, Bouhallab, Saïd, Saurel, Rémi, Lechevalier, Valerie
Published in Food biophysics (01.12.2023)
Published in Food biophysics (01.12.2023)
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Journal Article
Contribution of temporal dominance of sensations performed by modality (M-TDS) to the sensory perception of texture and flavor in semi-solid products: A case study on fat-free strawberry yogurts
Lesme, Hanna, Courcoux, Philippe, Alleaume, Clémence, Famelart, Marie-Hélène, Bouhallab, Saïd, Prost, Carole, Rannou, Cécile
Published in Food quality and preference (01.03.2020)
Published in Food quality and preference (01.03.2020)
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Journal Article
Polar lipid composition of bioactive dairy co-products buttermilk and butterserum: Emphasis on sphingolipid and ceramide isoforms
Bourlieu, Claire, Cheillan, David, Blot, Marielle, Daira, Patricia, Trauchessec, Michèle, Ruet, Séverine, Gassi, Jean-Yves, Beaucher, Eric, Robert, Benoit, Leconte, Nadine, Bouhallab, Saïd, Gaucheron, Frédéric, Gésan-Guiziou, Geneviève, Michalski, Marie-Caroline
Published in Food chemistry (01.02.2018)
Published in Food chemistry (01.02.2018)
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Journal Article