Long‐time high‐pressure processing of a patatin‐rich potato proteins isolate: impact on aggregation and surface properties
Bahri, Asma, Charpentier, Claudine, Khati, Paula, Parc, Rozenn Le, Chevalier‐Lucia, Dominique, Picart‐Palmade, Laetitia
Published in International journal of food science & technology (01.07.2024)
Published in International journal of food science & technology (01.07.2024)
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Journal Article
Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing
Picart-Palmade, Laetitia, Cunault, Charles, Chevalier-Lucia, Dominique, Belleville, Marie-Pierre, Marchesseau, Sylvie
Published in Frontiers in nutrition (Lausanne) (17.01.2019)
Published in Frontiers in nutrition (Lausanne) (17.01.2019)
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Journal Article
Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of 'Ataulfo' Mango Nectar
Uranga-Soto, Manuel Alejandro, Vargas-Ortiz, Manuel Alejandro, León-Félix, Josefina, Heredia, José Basilio, Muy-Rangel, María Dolores, Chevalier-Lucia, Dominique, Picart-Palmade, Laetitia
Published in Molecules (Basel, Switzerland) (10.02.2022)
Published in Molecules (Basel, Switzerland) (10.02.2022)
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Journal Article
Optimization of nanoemulsions processed by high-pressure homogenization to protect a bioactive extract of jackfruit (Artocarpus heterophyllus Lam)
Ruiz-Montañez, Gabriela, Ragazzo-Sanchez, Juan Arturo, Picart-Palmade, Laetitia, Calderón-Santoyo, Montserrat, Chevalier-Lucia, Dominique
Published in Innovative food science & emerging technologies (01.04.2017)
Published in Innovative food science & emerging technologies (01.04.2017)
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Journal Article
Effect of dynamic high pressure on whey protein aggregation: A comparison with the effect of continuous short-time thermal treatments
Grácia-Juliá, Alvar, René, Malika, Cortés-Muñoz, Marianela, Picart, Laëtitia, López-Pedemonte, Tomás, Chevalier, Dominique, Dumay, Eliane
Published in Food hydrocolloids (01.08.2008)
Published in Food hydrocolloids (01.08.2008)
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Journal Article
Effect of Addition of Native Agave Fructans on Spray-Dried Chayote (Sechium edule) and Pineapple (Ananas comosus) Juices: Rheology, Microstructure, and Water Sorption
Jimenez-Sánchez, Darvin E., Calderón-Santoyo, Montserrat, Picart-Palmade, Laetitia, Luna-Solano, Guadalupe, Ortiz-Basurto, Rosa I., Bautista-Rosales, Pedro U., Ragazzo-Sánchez, Juan A.
Published in Food and bioprocess technology (01.11.2017)
Published in Food and bioprocess technology (01.11.2017)
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Journal Article
Technological aspects and potential applications of (ultra) high-pressure homogenisation
Dumay, Eliane, Chevalier-Lucia, Dominique, Picart-Palmade, Laëtitia, Benzaria, Amal, Gràcia-Julià, Alvar, Blayo, Claire
Published in Trends in food science & technology (01.05.2013)
Published in Trends in food science & technology (01.05.2013)
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Journal Article
Effects of high pressure homogenisation of raw bovine milk on alkaline phosphatase and microbial inactivation. A comparison with continuous short-time thermal treatments
Picart, Laëtitia, Thiebaud, Maryse, René, Malika, Pierre Guiraud, Joseph, Cheftel, Jean Claude, Dumay, Eliane
Published in Journal of dairy research (01.11.2006)
Published in Journal of dairy research (01.11.2006)
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Journal Article
High pressure and heat-induced potato protein aggregates: A comparison of aggregation kinetics, structure modifications, and protein interactions
Khati, Paula, Le Parc, Rozenn, Chevalier-Lucia, Dominique, Picart-Palmade, Laetitia
Published in Food hydrocolloids (01.06.2024)
Published in Food hydrocolloids (01.06.2024)
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Journal Article
Impact of two thermal processing routes on protein interactions and acid gelation properties of casein micelle-pea protein mixture compared to casein micelle-whey protein one
Beghdadi, Abdessalem, Picart-Palmade, Laetitia, Cunault, Charles, Marchesseau, Sylvie, Chevalier-Lucia, Dominique
Published in Food research international (01.05.2022)
Published in Food research international (01.05.2022)
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Journal Article
Processing of phosphocasein dispersions by dynamic high pressure: Effects on the dispersion physico-chemical characteristics and the binding of α-tocopherol acetate to casein micelles
Chevalier-Lucia, Dominique, Blayo, Claire, Gràcia-Julià, Alvar, Picart-Palmade, Laëtitia, Dumay, Eliane
Published in Innovative food science & emerging technologies (01.10.2011)
Published in Innovative food science & emerging technologies (01.10.2011)
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Journal Article
High pressure–low temperature processing of food proteins
Dumay, Eliane, Picart, Laetitia, Regnault, Stéphanie, Thiebaud, Maryse
Published in Biochimica et biophysica acta (01.03.2006)
Published in Biochimica et biophysica acta (01.03.2006)
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Journal Article
Binding of retinyl acetate to whey proteins or phosphocasein micelles: Impact of pressure-processing on protein structural changes and ligand embedding
Blayo, Claire, Puentes-Rivas, Duala, Picart-Palmade, Laëtitia, Chevalier-Lucia, Dominique, Lange, Reinhard, Dumay, Eliane
Published in Food research international (01.12.2014)
Published in Food research international (01.12.2014)
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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
Acid gelation of raw and reconstituted spray-dried dromedary milk: A dynamic approach of gel structuring
Zouari, Ahmed, Marchesseau, Sylvie, Chevalier-Lucia, Dominique, Raffard, Gregory, Ayadi, Mohamed Ali, Picart-Palmade, Laetitia
Published in International dairy journal (01.06.2018)
Published in International dairy journal (01.06.2018)
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Journal Article
Intracellular fate of retinyl acetate-loaded submicron delivery systems by in vitro intestinal epithelial cells: A comparison between whey protein-stabilised submicron droplets and micelles stabilised with polysorbate 80
Benzaria, Amal, Chevalier-Lucia, Dominique, Picart-Palmade, Laëtitia, Hue, Pauline, López-Pedemonte, Tomás, Dumay, Eliane
Published in Food research international (01.05.2013)
Published in Food research international (01.05.2013)
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