Rémi Saurel

Bonastre Oliete, Samuel Lubbers, Carine Fournier, Sylvain Jeandroz, Rémi Saurel. Effect of biotic stress on the presence of secondary metabolites in field pea grains. Journal of the Science of Food and Agriculture, Wiley, 2022, ⟨10.1002/jsfa.11861⟩. ⟨hal-03631192⟩

Mehrsa Emkani, Bonastre Oliete, Rémi Saurel. Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review. Fermentation, MDPI, 2022, 8 (6), pp.244. ⟨10.3390/fermentation8060244⟩. ⟨hal-03692752⟩

Attaf Djoullah, Rémi Saurel. Controlled release of riboflavin encapsulated in pea protein microparticles prepared by emulsion-enzymatic gelation process. Journal of Food Engineering, Elsevier, 2021, 292, pp.110276. ⟨10.1016/j.jfoodeng.2020.110276⟩. ⟨hal-03122505⟩

Wei Liao, Waisudin Badri, Emilie Dumas, Sami Ghnimi, Abdelhamid Elaïssari, et al.. Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview. Applied Sciences, MDPI, 2021, pp.5778. ⟨10.3390/app11135778⟩. ⟨hal-03267284⟩

François Potin, Elisa Goure, Samuel Lubbers, Florence Husson, Rémi Saurel. Functional properties of hemp protein concentrate obtained by alkaline extraction and successive ultrafiltration and spray‐drying. International Journal of Food Science and Technology, Wiley, 2021, ⟨10.1111/ijfs.15425⟩. ⟨hal-03448997⟩

Mehrsa Emkani, Bonastre Oliete, Rémi Saurel. Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties. Foods, MDPI, 2021, 10 (3), pp.549. ⟨10.3390/foods10030549⟩. ⟨hal-03190753⟩

Thanh Dat Nguyen, Stéphane Guyot, Caroline Pénicaud, Stéphanie Passot, Christophe Sandt, et al.. Highlighting Protective Effect of Encapsulation on Yeast Cell Response to Dehydration Using Synchrotron Infrared Microspectroscopy at the Single-Cell Level. Frontiers in Microbiology, Frontiers Media, 2020, 11 (6), pp.1887. ⟨10.3389/fmicb.2020.01887⟩. ⟨hal-02939385⟩

Antonio Anchieta Câmara, Thanh Dat Nguyen, Rémi Saurel, Christophe Sandt, Caroline Peltier, et al.. Biophysical Stress Responses of the Yeast Lachancea thermotolerans During Dehydration Using Synchrotron-FTIR Microspectroscopy. Frontiers in Microbiology, Frontiers Media, 2020, 11, pp.1-14. ⟨10.3389/fmicb.2020.00899⟩. ⟨hal-02859822⟩

Bonastre Oliete, François Potin, Eliane Cases, Rémi Saurel. Microfluidization as Homogenization Technique in Pea Globulin-Based Emulsions. Food and Bioprocess Technology, Springer, 2019, pp.1-6. ⟨10.1007/s11947-019-02265-3⟩. ⟨hal-02078815⟩

Insaf Berrazaga, J.L. Mession, Karima Laleg, Jérôme Salles, Christelle Guillet, et al.. Formulation, process conditions, and biological evaluation of dairy mixed gels containing fava bean and milk proteins: Effect on protein retention in growing young rats. Journal of Dairy Science, American Dairy Science Association, 2019, 102 (2), pp.1066-1082. ⟨10.3168/jds.2018-14610⟩. ⟨hal-02382900⟩

Yanis Djemaoune, Eliane Cases, Rémi Saurel. The Effect of High‐Pressure Microfluidization Treatment on the Foaming Properties of Pea Albumin Aggregates. Journal of Food Science, Wiley, 2019, 84 (8), pp.2242-2249. ⟨10.1111/1750-3841.14734⟩. ⟨hal-02295422⟩

François Potin, Samuel Lubbers, Florence Husson, Rémi Saurel. Hemp ( Cannabis sativa L.) Protein Extraction Conditions Affect Extraction Yield and Protein Quality. Journal of Food Science, Wiley, 2019, 84 (12), pp.3682-3690. ⟨10.1111/1750-3841.14850⟩. ⟨hal-02380961⟩

Bonastre Oliete, François Potin, Eliane Cases, Rémi Saurel. Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization. Innovative Food Science & Emerging Technologies, 2018, 47, pp.292 - 300. ⟨10.1016/j.ifset.2018.03.015⟩. ⟨hal-01912127⟩

Mohamed–lazhar Chihi, Nicolas Sok, Rémi Saurel. Acid gelation of mixed thermal aggregates of pea globulins and β-lactoglobulin. Food Hydrocolloids, Elsevier, 2018, 85, pp.120 - 128. ⟨10.1016/j.foodhyd.2018.07.006⟩. ⟨hal-01894718⟩

Antonio de Anchieta Câmara Júnior, Thanh Dat Nguyen, Audrey Jossier, Anne Endrizzi, Rémi Saurel, et al.. Improving total glutathione and trehalose contents in Saccharomyces cerevisiae cells to enhance their resistance to fluidized bed drying. Process Biochemistry, Elsevier, 2018, 69, pp.45 - 51. ⟨10.1016/j.procbio.2018.03.013⟩. ⟨hal-01896053⟩

Attaf Djoullah, Florence Husson, Rémi Saurel. Gelation behaviors of denaturated pea albumin and globulin fractions during transglutaminase treatment. Food Hydrocolloids, Elsevier, 2018, 77, pp.636-645. ⟨10.1016/j.foodhyd.2017.11.005⟩. ⟨hal-01666643⟩

Nicolas Sok, Maria Nikolantonaki, Stéphane Guyot, Thanh Dat Nguyen, Anne-Sophie Viaux, et al.. Design of new sensitive α,β-unsaturated carbonyl 1,8-naphtalimide fluorescent probes for thiol bioimaging. Sensors and Actuators B: Chemical, Elsevier, 2017, 242, pp.865 - 871. ⟨10.1016/j.snb.2016.09.171⟩. ⟨hal-01509840⟩

Jean-Luc Mession, Sébastien Roustel, Rémi Saurel. Interactions in casein micelle – Pea protein system (part I): Heat-induced denaturation and aggregation. Food Hydrocolloids, Elsevier, 2017, 67, pp.229 - 242. ⟨10.1016/j.foodhyd.2015.12.015⟩. ⟨hal-01533202⟩

T. Nguyen, Stéphane Guyot, C. C. Penicaud, S. Passot, C. Sandt, et al.. Understanding the responses of Saccharomyces cerevisiae yeast strain during dehydration processes using synchrotron infrared spectroscopy. Analyst, Royal Society of Chemistry, 2017, 142 (19), pp.3620 - 3628. ⟨10.1039/c7an00257b⟩. ⟨hal-01616052⟩

Thanh Dat Nguyen, Stéphane Guyot, Christophe Sandt, Caroline Pénicaud, Stéphanie Passot, et al.. Protection of yeast cells in micro-organized shells of natural polyelectrolytes during drying process. STP Pharma Pratiques, 2016, 26 (2), pp.133. ⟨hal-01531646⟩

Lucie Léonard, Florence Husson, Philippe Langella, Jean-Marc Châtel, Rémi Saurel. Aqueous two-phase system cold-set gelation using natural and recombinant probiotic lactic acid bacteria as a gelling agent. Colloids and Surfaces B: Biointerfaces, Elsevier, 2016, 141, pp.338 - 344. ⟨10.1016/j.colsurfb.2016.01.057⟩. ⟨hal-01477279⟩

Mohamed-Lazhar Chihi, Jean-Luc Mession, Nicolas Sok, Rémi Saurel. Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and β-Lactoglobulin. Journal of Agricultural and Food Chemistry, American Chemical Society, 2016, 64 (13), pp.2780 - 2791. ⟨10.1021/acs.jafc.6b00087⟩. ⟨hal-01484271⟩

Attaf Djoullah, Ghali Krechiche, Florence Husson, Rémi Saurel. Size measuring techniques as tool to monitor pea proteins intramolecular crosslinking by transglutaminase treatment. Food Chemistry, Elsevier, 2016, 190, pp.197 - 200. ⟨10.1016/j.foodchem.2015.05.091⟩. ⟨hal-01484094⟩

Lucie Léonard, Olfa Beji, Christine Arnould, Elodie Noirot, Aline Bonnotte, et al.. 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. Food Control, 2015, 47, pp.7-19. ⟨10.1016/j.foodcont.2014.06.020⟩. ⟨hal-02276410⟩

Florence Husson, Samuel Lubbers, Rémi Saurel, Yves Waché, Phu-Ha Ho, et al.. Fermentation des protéines végétales : atouts organoleptique et nutritionnel. IAA La revue des industries agroalimentaires, PPI, 2015, pp.24-26. ⟨hal-02877613⟩

Attaf Djoullah, Nicolas Sok, Yanis Djemaoune, Marie-José Penouilh, Florence Husson, et al.. Monitoring of transglutaminase crosslinking reaction by 1H NMR spectroscopy on model substrates. Colloids and Surfaces A: Physicochemical and Engineering Aspects, Elsevier, 2015, 475, pp.69-74. ⟨10.1016/j.colsurfa.2014.12.066⟩. ⟨hal-02413068⟩

Attaf Djoullah, Yanis Djemaoune, Florence Husson, Rémi Saurel. Native-state pea albumin and globulin behavior upon transglutaminase treatment. Process Biochemistry, Elsevier, 2015, 50 (8), pp.1284-1292. ⟨10.1016/j.procbio.2015.04.021⟩. ⟨hal-02413019⟩

Thanh Dat Nguyen, Stéphane Guyot, Jeannine Lherminier, Yves Waché, Rémi Saurel, et al.. Protection of living yeast cells by micro-organized shells of natural polyelectrolytes. Process Biochemistry, Elsevier, 2015, 50 (10), pp.1528-1536. ⟨10.1016/j.procbio.2015.06.003⟩. ⟨hal-02290612⟩

Thanh Dat Nguyen, Céline Lafarge, Chloé Murat, Jean-Luc Mession, Nathalie Cayot, et al.. Partition of volatile compounds in pea globulin–maltodextrin aqueous two-phase system. Food Chemistry, Elsevier, 2014, 164, pp.406-412. ⟨10.1016/j.foodchem.2014.05.008⟩. ⟨hal-03006674⟩

Leïla Aberkane, Gaëlle Roudaut, Rémi Saurel. Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin. Food and Bioprocess Technology, Springer, 2014, 7 (5), pp.1505-1517. ⟨10.1007/s11947-013-1202-9⟩. ⟨hal-02371669⟩

Lucie Léonard, Pascal Degraeve, Adem Gharsallaoui, Rémi Saurel, Nadia Oulahal. Design of biopolymeric matrices entrapping bioprotective lactic acid bacteria to control Listeria monocytogenes growth: Comparison of alginate and alginate-caseinate matrices entrapping Lactococcus lactis subsp. lactis cells. Food Control, 2014, 37, pp.200-209. ⟨10.1016/j.foodcont.2013.09.041⟩. ⟨hal-02276391⟩

Lucie Léonard, Adem Gharsallaoui, Fahima Ouaali, Pascal Degraeve, Yves Waché, et al.. Preferential localization of Lactococcus lactis cells entrapped in a caseinate/alginate phase separated system. Colloids and Surfaces B: Biointerfaces, Elsevier, 2013, 109, pp.266-272. ⟨10.1016/j.colsurfb.2013.03.005⟩. ⟨hal-02965685⟩

Adem Gharsallaoui, Gaëlle Roudaut, Laurent Beney, Odile Chambin, Andrée Voilley, et al.. Properties of spray-dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water. Food Chemistry, Elsevier, 2012, 132 (4), pp.1713-1720. ⟨10.1016/j.foodchem.2011.03.028⟩. ⟨hal-02292038⟩

Adem Gharsallaoui, Rémi Saurel, Odile Chambin, Eliane Cases, Andrée Voilley, et al.. Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions. Food Chemistry, Elsevier, 2010, 122 (2), pp.447-454. ⟨10.1016/j.foodchem.2009.04.017⟩. ⟨hal-02295479⟩

Adem Gharsallaoui, Kosuke Yamauchi, Odile Chambin, Eliane Cases, Rémi Saurel. Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface. Carbohydrate Polymers, Elsevier, 2010, 80 (3), pp.817-827. ⟨10.1016/j.carbpol.2009.12.038⟩. ⟨hal-02295504⟩

Adem Gharsallaoui, Eliane Cases, Odile Chambin, Rémi Saurel. Interfacial and Emulsifying Characteristics of Acid-treated Pea Protein. Food Biophysics, Springer Verlag (Germany), 2009, 4 (4), pp.273-280. ⟨10.1007/s11483-009-9125-8⟩. ⟨hal-02295538⟩

Anne A. Guillemin, Fabienne F. Guillon, Pascal P. Degreave, Corinne C. Rondeau-Mouro, Marie Francoise M. F. Devaux, et al.. Firming of fruit tissues by vacuum infusion of pectin methylesterase: Visualisation of enzyme action. Food Chemistry, Elsevier, 2008, 109 (2), pp.368-378. ⟨10.1016/j.foodchem.2007.12.050⟩. ⟨hal-00964569⟩

Adem Gharsallaoui, Gaëlle Roudaut, Odile Chambin, Andrée Voilley, Rémi Saurel. Applications of spray-drying in microencapsulation of food ingredients: An overview. Food Research International, Elsevier, 2007, 40 (9), pp.1107-1121. ⟨10.1016/j.foodres.2007.07.004⟩. ⟨hal-02378872⟩

Anne Guillemin, Pascal Degraeve, Fabienne F. Guillon, Marc M. Lahaye, Rémi Saurel. Incorporation of pectinmethylesterase in apple tissue either by soaking or by vacuum-impregnation. Enzyme and Microbial Technology, Elsevier, 2006, 38 (5), pp.610-616. ⟨10.1016/j.enzmictec.2005.07.028⟩. ⟨hal-02659752⟩

Valérie Lechevalier-Datin, Rémi Saurel, Eliane Cases. VEggIn Interactions protéines végétales –protéines de blanc d’œuf pour le développement d’ingrédients fonctionnalisés. Troisième journée scientifique rennaise consacrée aux Sciences des Aliments, institut Agro Rennes, Jan 2022, Rennes visioconférence, France. ⟨hal-03542663⟩

Jian Kuang, Valérie Lechevalier-Datin, Rémi Saurel. Rheological properties of thermal gels of pea and egg white protein mixtures. Rheology and Food structuring & destructuring, Mar 2021, webinaire, France. ⟨hal-03176516⟩

Manon Hiolle, Serge Mejean, Eliane Cases, Rémi Saurel, Valérie Lechevalier-Datin. Impact of processing conditions on functionality of powders prepared from mixed protein system. 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. ⟨hal-02976098⟩

Vanessa Vernoud, Julie Marais, Ludivine Lebeigle, Christine Le Signor, Brigitte Darchy, et al.. La génétique au service du goût : caractérisation de mutants pour l'accumulation de saponines et l'activité lipoxygènase dans la graines de pois (Pisum sativum). RFL2 Rencontres Francophones Légumineuses, Feb 2018, Toulouse, France. ⟨hal-02733695⟩

Antonio Camarasa Junior, Thanh Dat Nguyen, Hélène Simonin, Rémi Saurel, Anne Endrizzi, et al.. Environmentally eco-reasoned design process for functional yeast production and stabilization. 3. European Congress of Applied Biotechnology (ECAB 3), Sep 2015, Nice, France. ⟨hal-02266908⟩

Oliete Bonastre, Samuel Lubbers, Carine Fournier, Sylvain Jeandroz, Rémi Saurel. Le stress biotique, le décorticage ou la variété influencent la présence d'off-flavors dans la farine de pois. RFL#3 Rencontres Francophones Légumineuses, Feb 2021, Virtuel, France. ⟨hal-03165165⟩

Jian Kuang, Valérie Lechevalier-Datin, Rémi Saurel. Effects of heat treatment on rheological properties of pea and egg white protein mixtures. NIZO Plant Protein Functionality Conference, Oct 2020, online, France. 2020. ⟨hal-02977807⟩

Samuel Lubbers, Bonastre Oliete, Clara Philippe, Vanessa Vernoud, Richard Thompson, et al.. Effet de la variété sur les teneurs en métabolites secondaires dans les farines de pois. RFL2 Rencontres Francophones Légumineuses, Oct 2018, Toulouse, France. 2018. ⟨hal-02733901⟩

Insaf Berrazaga, Jean-Luc Mession, Karima Laleg, Jérôme Salles, Christelle Guillet, et al.. Formulation et procédés de fabrication des gels laitiers enrichis en globulines de fèverole : Impact sur la rétention protéique chez les rats jeunes en croissance. JFN 2017, Journées Francophones de Nutrition, Dec 2017, Nantes, France. pp.460, 2017, Livre des résumés Journées Francophones de Nutrition. ⟨hal-02154405⟩

Attaf Djoullah, Nicolas Sok, Yanis Djemaoune, Florence Husson, Rémi Saurel. 1H NMR Spectroscopy As Tool To Study Transglutaminase Crosslinking Of Pea Globulin. Proceedings of FaBE 2013 International Conferences on Food and Biosystems Engineering, 2, Technological Educational Institute of Thessaly (TEI of Thessaly), pp.351-355, 2013, 978-960-9510-11-0. ⟨hal-02413499⟩