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RS

Rémi Saurel

10

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Identifiants chercheurs

remi-saurel
IdRef : 143787586
0000-0002-5023-7247
Google Scholar : https://scholar.google.com/citations?user=i0FQMRYAAAAJ&hl=fr&oi=ao

Présentation

Publications

adem-gharsallaoui

	Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview Wei Liao , Waisudin Badri , Emilie Dumas , Sami Ghnimi , Abdelhamid Elaïssari Applied Sciences, 2021, 11, pp.5778. ⟨10.3390/app11135778⟩ Article dans une revue hal-03267284v1
	Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview Wei Liao , Waisudin Badri , Emilie Dumas , Sami Ghnimi , Abdelhamid Elaissari Applied Sciences, 2021, 11 (13), pp.5778. ⟨10.3390/app11135778⟩ Article dans une revue hal-04434934v1
	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 Food Control, 2015, 47, pp.7-19. ⟨10.1016/j.foodcont.2014.06.020⟩ Article dans une revue hal-02276410v1
	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 Lucie Léonard , Pascal Degraeve , Adem Gharsallaoui , Rémi Saurel , Nadia Oulahal Food Control, 2014, 37, pp.200-209. ⟨10.1016/j.foodcont.2013.09.041⟩ Article dans une revue hal-02276391v1
	Preferential localization of Lactococcus lactis cells entrapped in a caseinate/alginate phase separated system Lucie Léonard , Adem Gharsallaoui , Fahima Ouaali , Pascal Degraeve , Yves Waché Colloids and Surfaces B: Biointerfaces, 2013, 109, pp.266-272. ⟨10.1016/j.colsurfb.2013.03.005⟩ Article dans une revue hal-02965685v1
	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 Food Chemistry, 2012, 132 (4), pp.1713-1720. ⟨10.1016/j.foodchem.2011.03.028⟩ Article dans une revue hal-02292038v1
	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 Food Chemistry, 2010, 122 (2), pp.447-454. ⟨10.1016/j.foodchem.2009.04.017⟩ Article dans une revue hal-02295479v1
	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 hal-02295504v1
	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 hal-02295538v1
	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 hal-02378872v1