Microfluidization as Homogenization Technique in Pea Globulin-Based Emulsions
Oliete, Bonastre, Potin, Francois, Cases, Eliane, Saurel, Rémi
Published in Food and bioprocess technology (01.05.2019)
Published in Food and bioprocess technology (01.05.2019)
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Journal Article
Drying method determines the structure and the solubility of microfluidized pea globulin aggregates
Oliete, Bonastre, Yassine, Salim A., Cases, Eliane, Saurel, Rémi
Published in Food research international (01.05.2019)
Published in Food research international (01.05.2019)
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Journal Article
The foaming properties of camel and bovine whey: The impact of pH and heat treatment
Lajnaf, Roua, Picart-Palmade, Laetitia, Cases, Eliane, Attia, Hamadi, Marchesseau, Sylvie, Ayadi, M.A.
Published in Food chemistry (01.02.2018)
Published in Food chemistry (01.02.2018)
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Journal Article
Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions
Gharsallaoui, Adem, Saurel, Rémi, Chambin, Odile, Cases, Eliane, Voilley, Andrée, Cayot, Philippe
Published in Food chemistry (15.09.2010)
Published in Food chemistry (15.09.2010)
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Journal Article
Conference Proceeding
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
Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface
Gharsallaoui, Adem, Yamauchi, Kosuke, Chambin, Odile, Cases, Eliane, Saurel, Rémi
Published in Carbohydrate polymers (05.05.2010)
Published in Carbohydrate polymers (05.05.2010)
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Journal Article
Interfacial and Emulsifying Characteristics of Acid-treated Pea Protein
Gharsallaoui, Adem, Cases, Eliane, Chambin, Odile, Saurel, Rémi
Published in Food biophysics (01.12.2009)
Published in Food biophysics (01.12.2009)
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Journal Article
Oxidative stability of oil-in-water emulsions containing iron chelates: Transfer of iron from chelates to milk proteins at interface
Guzun-Cojocaru, Tatiana, Koev, Chavdar, Yordanov, Martin, Karbowiak, Thomas, Cases, Eliane, Cayot, Philippe
Published in Food chemistry (15.03.2011)
Published in Food chemistry (15.03.2011)
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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
Guzun-Cojocaru, Tatiana, Cayot, Philippe, Loupiac, Camille, Cases, Eliane
Published in Food hydrocolloids (01.06.2010)
Published in Food hydrocolloids (01.06.2010)
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Journal Article
Interfacial properties of acidified skim milk
Cases, E., Rampini, C., Cayot, Ph
Published in Journal of colloid and interface science (01.02.2005)
Published in Journal of colloid and interface science (01.02.2005)
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Journal Article
Influence of medium composition and structure on the biosynthesis of the natural flavour 1-octen-3-ol by\+i\ Penicillium camemberti.\-i
Husson, Florence, Krumov, Krum Nikolov, Cases, Eliane, Cayot, Philippe, Bisakowski, Barbara, Kermasha, Selim, Belin, Jean-Marc
Published in Process biochemistry (1991) (01.03.2005)
Published in Process biochemistry (1991) (01.03.2005)
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Journal Article
Influence of medium composition and structure on the biosynthesis of the natural flavour 1-octen-3-ol by Penicillium camemberti
Husson, Florence, Krumov, Krum Nikolov, Cases, Eliane, Cayot, Philippe, Bisakowski, Barbara, Kermasha, Selim, Belin, Jean-Marc
Published in Process biochemistry (1991) (01.03.2005)
Published in Process biochemistry (1991) (01.03.2005)
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