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Biblio

5 resultats trouvés

Filtres: Auteur is Mession, Jean-Luc [Clear All Filters]

E

Mession J-L, Chihi MLazhar, Sok N, Saurel R. 2015. Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation. FOOD HYDROCOLLOIDS. 46:233-243.

H

Chihi M-L, Mession J-L, Sok N, Saurel R. 2016. Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and beta-Lactoglobulin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 64:2780-2791.

I

Mession J-L, Roustel S, Saurel R. 2017. Interactions in casein micelle Pea protein system (part I): Heat-induced denaturation and aggregation. FOOD HYDROCOLLOIDS. 67:229-242.

Mession J-L, Roustel S, Saurel R. 2017. Interactions in casein micelle - Pea protein system (Part II): Mixture acid gelation with glucono-delta-lactone. FOOD HYDROCOLLOIDS. 73:344-357.

P

Nguyen TDat, Lafarge C, Murat C, Mession J-L, Cayot N, Saurel R. 2014. Partition of volatile compounds in pea globulin-maltodextrin aqueous two-phase system. FOOD CHEMISTRY. 164:406-412.