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authIdHal_s : eliane-cases

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

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

MOOC : "ProtéiNNOV : Protéines végétales et Innovation

Samuel Lubbers , Eliane Cases , Florence Husson , Rémi Saurel , Gérard Duc et al.
Agrosup, INRA, Eduter, Agreenium/IAVFF (Partenaires), 2018
Autre publication scientifique hal-03255077v1

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
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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

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 hal-02303273v1

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

Manon Hiolle , Serge Mejean , Eliane Cases , Rémi Saurel , Valérie Lechevalier-Datin et al.
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

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
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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

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 et al.
Carbohydrate Polymers, 2010, 80 (3), pp.817-827. ⟨10.1016/j.carbpol.2009.12.038⟩
Article dans une revue hal-02295504v1

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 hal-02295479v1
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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

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

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

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

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