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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

Properties of lysozyme/low methoxyl (LM) pectin complexes for antimicrobial edible food packaging

 Mélanie Bayarri , Nadia Oulahal , Pascal Degraeve , Adem Gharsallaoui
Journal of Food Engineering, 2014, 131, pp.18-25. ⟨10.1016/j.jfoodeng.2014.01.013⟩
Article dans une revue hal-02187820v1

Gelatin films with nisin and catechin for minced pork preservation

 Pimonpan Kaewprachu , Chedia Ben Amara , Nadia Oulahal , Adem Gharsallaoui , Catherine Joly , et al.
Food Packaging and Shelf Life, 2018, 18, pp.173-183. ⟨10.1016/j.fpsl.2018.10.011⟩
Article dans une revue hal-02276416v1

Preparation and Characterization of Microcapsules Containing Antioxidant Fish Protein Hydrolysates: a New Use of Bycatch in Brazil

 Tavani Rocha Camargo , Simon Khelissa , Nour Eddine Chihib , Emilie Dumas , Jian Wang , et al.
Marine Biotechnology, 2021, 23 (2), pp.321-330. ⟨10.1007/s10126-021-10026-7⟩
Article dans une revue hal-04009397v1
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Effect of trans-cinnamaldehyde or citral on sodium caseinate: Interfacial rheology and fluorescence quenching properties

 Wei Liao , Abdelhamid Elaïssari , Emilie Dumas , Adem Gharsallaoui
Food Chemistry, 2023, 400, pp.134044. ⟨10.1016/j.foodchem.2022.134044⟩
Article dans une revue hal-03996449v2

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 Voilley , et al.
Food Chemistry, 2010, 122 (2), pp.447-454. ⟨10.1016/j.foodchem.2009.04.017⟩
Article dans une revue istex hal-02295479v1
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Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis

 Oumayma Boukria , Jian Wang , Jasur Safarov , Adem Gharsallaoui , Françoise Leriche , et al.
Journal of Food Processing and Preservation, 2022, 46 (6), pp.e15839. ⟨10.1111/jfpp.15839⟩
Article dans une revue hal-03858393v1

Effect of pectin on the properties of nanoemulsions stabilized by sodium caseinate at neutral pH

 Wei Liao , Abdelhamid Elaïssari , Sami Ghnimi , Emilie Dumas , Adem Gharsallaoui
International Journal of Biological Macromolecules, 2022, 209 (B), pp.1858-1866. ⟨10.1016/j.ijbiomac.2022.04.160⟩
Article dans une revue hal-03702715v1
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Stimuli-Responsive Polymer Coatings

 Fabrice Ofridam , Mohamad Tarhini , Waisudin Badri , Wei Liao , Noureddine Lebaz , et al.
Mavinkere Rangappa S., Parameswaranpillai J., Siengchin S. (Eds). Polymer Coatings: Technologies and Applications, CRC Press, pp.199-225, 2021, 9780367189211
Chapitre d'ouvrage hal-02969007v1
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Food Applications of Nigella sativa Essential Oil

 Wei Liao , Waisudin Badri , Amani Alhibshi , Emilie Dumas , Sami Ghnimi , et al.
Fawzy Ramadan M. (eds). Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications. Food Bioactive Ingredients, Springer, pp.433-455, 2020, 978-3-030-48797-3. ⟨10.1007/978-3-030-48798-0_28⟩
Chapitre d'ouvrage hal-03154618v1

Nano and microencapsulation of bacteriocins for food applications: A review

 Noushin Eghbal , Christophe Viton , Adem Gharsallaoui
Food Bioscience, 2022, 50, pp.102173. ⟨10.1016/j.fbio.2022.102173⟩
Article dans une revue hal-04133700v1

MOROCCAN TRADITIONAL FERMENTED DAIRY PRODUCTS: CURRENT PROCESSING PRACTICES AND PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES - A REVIEW

 Ghita Benkirane , Samir Ananou , Emilie Dumas , Sami Ghnimi , Adem Gharsallaoui
Journal of Microbiology, Biotechnology and Food Sciences, 2022, pp.e5636. ⟨10.55251/jmbfs.5636⟩
Article dans une revue hal-04434263v1

Maillard reaction products formation and antioxidative power of spray dried camel milk powders increases with the inlet temperature of drying

 Marija Perusko , Sami Ghnimi , Ana Simovic , Nikola Stevanovic , Mirjana Radomirovic , et al.
LWT - Food Science and Technology, 2021, 143, pp.111091. ⟨10.1016/j.lwt.2021.111091⟩
Article dans une revue hal-04434940v1

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

Study of interactions between anionic exopolysaccharides produced by newly isolated probiotic bacteria and sodium caseinate

 Yousra Abid , Ichrak Joulak , Chedia Ben Amara , Angela Casillo , Hamadi Attia , et al.
Colloids and Surfaces B: Biointerfaces, 2018, 167, pp.516-523. ⟨10.1016/j.colsurfb.2018.04.046⟩
Article dans une revue hal-02187810v1

Complex coacervation for the development of composite edible films based on LM pectin and sodium caseinate

 Noushin Eghbal , Mohammad Saeid Yarmand , Mohammad Mousavi , Pascal Degraeve , Nadia Oulahal , et al.
Carbohydrate Polymers, 2016, 151, pp.947-956. ⟨10.1016/j.carbpol.2016.06.052⟩
Article dans une revue hal-02187827v1

Suitability of Using Monolayered and Multilayered Emulsions for Microencapsulation of ω-3 Fatty Acids by Spray Drying: Effect of Storage at Different Temperatures

 Estefanía Jiménez-Martín , Adem Gharsallaoui , Trinidad Pérez-Palacios , Jorge Ruiz Carrascal , Teresa Antequera Rojas
Food and Bioprocess Technology, 2015, 8 (1), pp.100-111. ⟨10.1007/s11947-014-1382-y⟩
Article dans une revue hal-02276407v1

Using complex coacervation for lysozyme encapsulation by spray-drying

 Chedia Ben Amara , Noushin Eghbal , Pascal Degraeve , Adem Gharsallaoui
Journal of Food Engineering, 2016, 183, pp.50-57. ⟨10.1016/j.jfoodeng.2016.03.016⟩
Article dans une revue hal-02187828v1

Low methoxyl pectin/sodium caseinate interactions and composite film formation at neutral pH

 Noushin Eghbal , Pascal Degraeve , Nadia Oulahal , Mohammad Saeed Yarmand , Mohammad E. Mousavi , et al.
Food Hydrocolloids, 2017, 69, pp.132-140. ⟨10.1016/j.foodhyd.2017.01.033⟩
Article dans une revue hal-02187818v1

Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate

 Sonda Benelhadj , Adem Gharsallaoui , Pascal Degraeve , Hamadi Attia , Dorra Ghorbel
Food Chemistry, 2016, 194, pp.1056-1063. ⟨10.1016/j.foodchem.2015.08.133⟩
Article dans une revue hal-02187831v1

Antimicrobial films based on pectin and sodium caseinate for the release of antifungal natamycin

 Noushin Eghbal , Emilie Dumas , Mohammad Saeed Yarmand , Mohammad E. Mousavi , Nadia Oulahal , et al.
Journal of Food Processing and Preservation, 2019, pp.e13953. ⟨10.1111/jfpp.13953⟩
Article dans une revue hal-02187839v1

Spray-drying microencapsulation of nisin by complexation with exopolysaccharides produced by probiotic Bacillus tequilensis-GM and Leuconostoc citreum-BMS

 Yousra Abid , Adem Gharsallaoui , Emilie Dumas , Sami Ghnimi , Hamadi Attia , et al.
Colloids and Surfaces B: Biointerfaces, 2019, 181, pp.25-30. ⟨10.1016/j.colsurfb.2019.05.022⟩
Article dans une revue hal-02495852v1

Effect of a Vietnamese Cinnamomum cassia essential oil and its major component trans -cinnamaldehyde on the cell viability, membrane integrity, membrane fluidity, and proton motive force of Listeria innocua

 Nga-Thi-Thanh Trinh , Emilie Dumas , Mai Le Thanh , Pascal Degraeve , Chedia Ben Amara , et al.
Canadian Journal of Microbiology, 2015, 61 (4), pp.263-271. ⟨10.1139/cjm-2014-0481⟩
Article dans une revue hal-02276408v1

Enrobages comestibles et emballages actifs pour la conservation d’aliments périssables présentation et premiers résultats du projet de coopération Franco-Thaïlandaise ActiFoodCoat

 Saroat Rawdkuen , Phunsiri Sutilhuk , Wirongrong Tongdeesoontorn , Samart Sai-Ut , Pimonpan Kaewprachu , et al.
La Revue de l'Observatoire des IAA, 2017
Article dans une revue hal-01620079v1

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 Bonnotte , et al.
Food Control, 2015, 47, pp.7-19. ⟨10.1016/j.foodcont.2014.06.020⟩
Article dans une revue hal-02276410v1

Influence of low methoxyl pectin on the physicochemical properties of sodium caseinate-stabilized emulsions

 Jian Wang , Sondes Souihi , Chedia Ben Amara , Emilie Dumas , Adem Gharsallaoui
Journal of Food Process Engineering, 2018, 41 (8), pp.e12906. ⟨10.1111/jfpe.12906⟩
Article dans une revue hal-02276417v1

Physicochemical, rheological, and micro-structural properties of yogurts produced from mixtures of camel and bovine milks

 Afaf Kamal-Eldin , Ahlam Alhammadi , Adem Gharsallaoui , Fathalla Hamed , Sami Ghnimi
NFS Journal, 2020, 19, pp.26-33. ⟨10.1016/j.nfs.2020.05.001⟩
Article dans une revue hal-03117570v1

Properties of lysozyme/Arthrospira platensis (Spirulina) protein complexes for antimicrobial edible food packaging

 Sonda Benelhadj , Nawel Fejji , Pascal Degraeve , Hamadi Attia , Dorra Ghorbel , et al.
Algal Research, 2016, 15, pp.43-49. ⟨10.1016/j.algal.2016.02.003⟩
Article dans une revue hal-02187830v1

Effect of low methoxyl (LM) pectin complexation on the thermal and proteolytic inactivation of lysozyme: A kinetic study

 Sarah Ormus , Nadia Oulahal , Claude Noël , Pascal Degraeve , Adem Gharsallaoui
Food Hydrocolloids, 2015, 43, pp.812-818. ⟨10.1016/j.foodhyd.2014.08.016⟩
Article dans une revue hal-02276409v1

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 Voilley , et al.
Food Chemistry, 2012, 132 (4), pp.1713-1720. ⟨10.1016/j.foodchem.2011.03.028⟩
Article dans une revue istex hal-02292038v1
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