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  • Google Scholar: scholar.google.com/citations?user=i0FQMRYAAAAJ&hl=fr&oi=ao
  • ResearchGate: researchgate.net/profile/Remi_Saurel/research

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8

Rémi Saurel


Adem Gharsallaoui   

Journal articles8 documents

  • 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⟩
  • 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⟩
  • 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⟩