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		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	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Viscoelastic properties of acid milk gel as affected by fat nature at low level G. Houzé , Eliane Cases , B. Colas , Philippe Cayot International Dairy Journal, 2005, 15 (10), pp.1006-1016. ⟨10.1016/j.idairyj.2004.09.007⟩ Article dans une revue istex hal-02295774v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		MOOC : "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	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		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	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Interfacial properties of acidified skim milk Eliane Cases , C. Rampini , Philippe Cayot Journal of Colloid and Interface Science, 2005, 282 (1), pp.133-141. ⟨10.1016/j.jcis.2004.08.115⟩ Article dans une revue istex hal-02295716v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Modifications chimiques des protéines alimentaires et étude des relations structure/fonction Véronique Vidal , Eliane Cases , Jean-Louis Cuq Oléagineux, Corps Gras, Lipides, 2003, 10 (1), pp.41-46. ⟨10.1051/ocl.2003.0041⟩ Article dans une revue hal-02295830v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		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	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Interactions Between Isolated Pea Globulins and Purified Egg White Proteins in Solution Jian Kuang , Pascaline Hamon , Florence Rousseau , Eliane Cases , Said Bouhallab , et al. Food Biophysics, 2023, 18 (4), pp.520-532. ⟨10.1007/s11483-023-09797-4⟩ Article dans une revue hal-04123676v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Effect of K-Casein Deglycosylation on the Acid Coagulability of Milk Eliane Cases , Véronique Vidal , Jean-Louis Cuq Journal of Food Science, 2003, 68 (8), pp.2406-2410. ⟨10.1111/j.1365-2621.2003.tb07037.x⟩ Article dans une revue istex hal-02295883v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Effect of apolar phase dielectric constant on interfacial properties of β-lactoglobulin (dielectric constant and interfacial properties of β-lactoglobulin) Eliane Cases , Philippe Cayot Food Hydrocolloids, 2005, 19 (1), pp.165-170. ⟨10.1016/j.foodhyd.2004.06.001⟩ Article dans une revue istex hal-02295679v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		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	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		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	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Oxidative stability of oil-in-water emulsions containing iron chelates: Transfer of iron from chelates to milk proteins at interface Tatiana Guzun Guzun-Cojocaru , Chavdar Koev , Martin Yordanov , Thomas Karbowiak , Eliane Cases , et al. Food Chemistry, 2011, 125 (2), pp.326-333. ⟨10.1016/j.foodchem.2010.08.004⟩ Article dans une revue hal-02295461v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		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	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		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	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		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	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		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 Tatiana Guzun Guzun-Cojocaru , Philippe Cayot , Camille Loupiac , Eliane Cases Food Hydrocolloids, 2010, 24 (4), pp.364-373. ⟨10.1016/j.foodhyd.2009.11.002⟩ Article dans une revue istex hal-02303273v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		The foaming properties of camel and bovine whey: The impact of pH and heat treatment Roua Lajnaf , Laetitia Picart-Palmade , Eliane Cases , Hamadi Attia , Sylvie Marchesseau , et al. Food Chemistry, 2018, 240, pp.295-303. ⟨10.1016/j.foodchem.2017.07.064⟩ Article dans une revue hal-02050012v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		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	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Influence of medium composition and structure on the biosynthesis of the natural flavour 1-octen-3-ol by Penicillium camemberti Florence Husson , Krum Nikolov Krumov , Eliane Cases , Philippe Cayot , Barbara Bisakowski , et al. Process Biochemistry, 2005, 40 (3-4), pp.1395-1400. ⟨10.1016/j.procbio.2004.06.002⟩ Article dans une revue istex hal-02295699v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Heat induced β-lactoglobulin polymerization: role of the change in medium permittivity Hélène Labouré , Eliane Cases , Philippe Cayot Food Chemistry, 2004, 85 (3), pp.399-406. ⟨10.1016/j.foodchem.2003.07.017⟩ Article dans une revue hal-02146627v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		Interactions between isolated pea globulins and purified egg white proteins in solution Jian Kuang , Pascaline Hamon , Florence Rousseau , Eliane Cases , Said Bouhallab , et al. 2023 Pré-publication, Document de travail hal-04096306v1	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More
		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	Envoyer sur ORCID Exporter BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite Export avancé Partager Gmail Facebook X LinkedIn More

Filtrer vos résultats

Interfacial and Emulsifying Characteristics of Acid-treated Pea Protein

Viscoelastic properties of acid milk gel as affected by fat nature at low level

MOOC : "ProtéiNNOV : Protéines végétales et Innovation

Improvement of the techno-functional properties of pea proteins by microfluidization

Interfacial properties of acidified skim milk

Modifications chimiques des protéines alimentaires et étude des relations structure/fonction

The Effect of High‐Pressure Microfluidization Treatment on the Foaming Properties of Pea Albumin Aggregates

Interactions Between Isolated Pea Globulins and Purified Egg White Proteins in Solution

Effect of K-Casein Deglycosylation on the Acid Coagulability of Milk

Effect of apolar phase dielectric constant on interfacial properties of β-lactoglobulin (dielectric constant and interfacial properties of β-lactoglobulin)

VEggIn Interactions protéines végétales –protéines de blanc d’œuf pour le développement d’ingrédients fonctionnalisés

Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface

Oxidative stability of oil-in-water emulsions containing iron chelates: Transfer of iron from chelates to milk proteins at interface

Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions

Microfluidization as Homogenization Technique in Pea Globulin-Based Emulsions

Drying method determines the structure and the solubility of microfluidized pea globulin aggregates

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

The foaming properties of camel and bovine whey: The impact of pH and heat treatment

Impact of processing conditions on functionality of powders prepared from mixed protein system

Influence of medium composition and structure on the biosynthesis of the natural flavour 1-octen-3-ol by Penicillium camemberti

Heat induced β-lactoglobulin polymerization: role of the change in medium permittivity

Interactions between isolated pea globulins and purified egg white proteins in solution

Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization