1. Acid gelation of mixed thermal aggregates of pea globulins and β-lactoglobulin. (December 2018) Authors: Chihi, Mohamed–Lazhar; Sok, Nicolas; Saurel, Rémi Journal: Food hydrocolloids Issue: Volume 85(2018) Page Start: 120 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Controlled release of riboflavin encapsulated in pea protein microparticles prepared by emulsion-enzymatic gelation process. (March 2021) Authors: Djoullah, Attaf; Saurel, Rémi Journal: Journal of food engineering Issue: Volume 292(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of biotic stress on the presence of secondary metabolites in field pea grains. (26th March 2022) Authors: Oliete, Bonastre; Lubbers, Samuel; Fournier, Carine; Jeandroz, Sylvain; Saurel, Rémi Journal: Journal of the science of food and agriculture Issue: Volume 102:Number 11(2022) Page Start: 4942 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation. (April 2015) Authors: Mession, Jean-Luc; Chihi, Mohammed Lazhar; Sok, Nicolas; Saurel, Rémi Journal: Food hydrocolloids Issue: Volume 46(2015:Apr.) Page Start: 233 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Functional properties of hemp protein concentrate obtained by alkaline extraction and successive ultrafiltration and spray‐drying. (10th November 2021) Authors: Potin, François; Goure, Elisa; Lubbers, Samuel; Husson, Florence; Saurel, Rémi Journal: International journal of food science & technology Issue: Volume 57:Number 1(2022) Page Start: 436 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Gelation behaviors of denaturated pea albumin and globulin fractions during transglutaminase treatment. (April 2018) Authors: Djoullah, Attaf; Husson, Florence; Saurel, Rémi Journal: Food hydrocolloids Issue: Volume 77(2018) Page Start: 636 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Improving total glutathione and trehalose contents in Saccharomyces cerevisiae cells to enhance their resistance to fluidized bed drying. (June 2018) Authors: Câmara Júnior, Antonio de Anchieta; Nguyen, Thanh Dat; Jossier, Audrey; Endrizzi, Anne; Saurel, Rémi; Simonin, Hélène; Husson, Florence Journal: Process biochemistry Issue: Volume 69(2018) Page Start: 45 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Interactions in casein micelle - Pea protein system (Part II): Mixture acid gelation with glucono-δ-lactone. (December 2017) Authors: Mession, Jean-Luc; Roustel, Sébastien; Saurel, Rémi Journal: Food hydrocolloids Issue: Volume 73(2017) Page Start: 344 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Interactions in casein micelle – Pea protein system (part I): Heat-induced denaturation and aggregation. (June 2017) Authors: Mession, Jean-Luc; Roustel, Sébastien; Saurel, Rémi Journal: Food hydrocolloids Issue: Volume 67(2017) Page Start: 229 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization. (June 2018) Authors: Oliete, Bonastre; Potin, François; Cases, Eliane; Saurel, Rémi Journal: Innovative food science & emerging technologies Issue: Volume 47(2018) Page Start: 292 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗