Recherche

hal-01273446v1 Article dans une revue
Zohreh Hajihashemi, Ali Nasirpour, Joël Scher, Stephane Desobry. Interactions among lactose, beta-lactoglobulin and starch in co-lyophilized mixtures as determined by Fourier Transform Infrared Spectroscopy
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2014, 51 (11), pp.3376-3382. <10.1007/s13197-012-0843-4>

hal-01273452v1 Article dans une revue
Makhlouf Himeda, Nicolas Njintang Yanou, Edith Fombang, Balaam Facho, Pierre Kitissou et al. Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2014, 51 (9), pp.1893-1901. <10.1007/s13197-012-0723-y>

hal-01273454v1 Article dans une revue
Abdulhadi Aljawish, Lionel Muniglia, Jordane Jasniewski, Amira Klouj, Joël Scher et al. Adhesion and growth of HUVEC endothelial cells on films of enzymatically functionalized chitosan with phenolic compounds
PROCESS BIOCHEMISTRY, 2014, 49 (5), pp.863-871. <10.1016/j.procbio.2014.02.001>

hal-01513065v1 Article dans une revue
Loic Becker, Ali Zaiter, Jeremy Petit, David Zimmer, Marie-Celeste Karam et al. Improvement of antioxidant activity and polyphenol content of Hypericum perforatum and Achillea millefolium powders using successive grinding and sieving
Industrial Crops and Products, Elsevier, 2016, 87, pp.116-123. <10.1016/j.indcrop.2016.04.036>

hal-01272767v1 Article dans une revue
Marie Celeste Karam, Claire Gaiani, Chadi Hosri, Jennifer Burgain, Joël Scher. Effect of dairy powders fortification on yogurt textural and sensorial properties: a review
Journal of Dairy Research, Cambridge University Press (CUP), 2013, 80 (4), pp.400-409. <10.1017/S0022029913000514>

hal-01275335v1 Article dans une revue
Armand A. Bouba, Nicolas Y. Njintang, Gilles Bernard Nkouam, Yannick Dimitry Mang, Abul-Hamd El-Sayed Mehanni et al. Desorption isotherms, net isosteric heat and the effect of temperature and water activity on the antioxidant activity of two varieties of onion (Allium cepa L)
International Journal of Food Science and Technology, Wiley, 2014, 49 (2), pp.444-452. <10.1111/ijfs.12321>

hal-01273456v1 Article dans une revue
Ingrid Murrieta-Pazos, Laurence Galet, Séverine Patry, Claire Gaiani, Joël Scher. Evolution of particle structure during water sorption observed on different size fractions of durum wheat semolina
Powder Technology, Elsevier, 2014, 255 (SI), pp.66-73. <10.1016/j.powtec.2013.10.049>

hal-01273470v1 Article dans une revue
Jennifer Burgain, Joël Scher, Sarah Lebeer, Jos Vanderleyden, Catherine Cailliez-Grimal et al. Significance of bacterial surface molecules interactions with milk proteins to enhance microencapsulation of Lactobacillus rhamnosus GG
Food Hydrocolloids, Elsevier, 2014, 41, pp.60-70. <10.1016/j.foodhyd.2014.03.029>

hal-01273465v1 Article dans une revue
Abdulhadi Aljawish, Isabelle Chevalot, Jordane Jasniewski, Cedric Paris, Joël Scher et al. Laccase-catalysed oxidation of ferulic acid and ethyl ferulate in aqueous medium: A green procedure for the synthesis of new compounds
Food Chemistry, Elsevier, 2014, 145, pp.1046-1054. <10.1016/j.foodchem.2013.07.119>

hal-01273464v1 Article dans une revue
Abdulhadi Aljawish, Isabelle Chevalot, Jordane Jasniewski, Anne-Marie Revol-Junelles, Joël Scher et al. Laccase-catalysed functionalisation of chitosan by ferulic acid and ethyl ferulate: Evaluation of physicochemical and biofunctional properties
Food Chemistry, Elsevier, 2014, 161, pp.279-287. <10.1016/j.foodchem.2014.03.076>

hal-01268086v1 Article dans une revue
Leïla Aberkane, Jordane Jasniewski, Claire Gaiani, Raza Hussain, Joël Scher et al. Structuration mechanism of beta-lactoglobulin - acacia gum assemblies in presence of quercetin
Food Hydrocolloids, Elsevier, 2012, 29 (1), pp.9-20 <10.1016/j.foodhyd.2012.01.010>

hal-01506083v1 Article dans une revue
Moustafa Saad, Claire Gaiani, Martine Mullet, Joël Scher, Bernard Cuq. X-ray photoelectron spectroscopy for wheat powders: measurement of surface chemical composition
Journal of Agricultural and Food Chemistry, American Chemical Society, 2011, 59 (5), pp.1527-1540. <10.1021/jf102315h>

hal-01454018v1 Article dans une revue
Claire Gaiani, Joël Scher, Jean-Jacques Ehrhardt, Michel Linder, Pierre Schuck et al. Relationships between dairy powder surface composition and wetting properties during storage: importance of residual lipids
Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55 (16), pp.6561-6567. <10.1021/jf070364b>

hal-00777509v1 Article dans une revue
Abdulhadi Aljawish, Isabelle Chevalot, Bernadette Piffaut, Corinne Rondeau-Mouro, Michel Girardin et al. Functionalization of chitosan by laccase-catalyzed oxidation of ferulic acid and ethyl ferulate under heterogeneous reaction conditions
Carbohydrate Polymers, Elsevier, 2012, 87 (1), pp.537-544. <10.1016/j.carbpol.2011.08.016>

hal-01454589v1 Article dans une revue
Jennifer Burgain, Racha El Zein, Joël Scher, Jeremy Petit, Eve-Anne Norwood et al. Local modifications of whey protein isolate powder surface during high temperature storage
Journal of Food Engineering, Elsevier, 2016, 178, pp.39-46. <10.1016/j.jfoodeng.2016.01.005>

hal-01454066v1 Article dans une revue
Claire Gaiani, Pierre Schuck, Joël Scher, Jean-Jacques Ehrhardt, E. Arab-Tehrany et al. Native phosphocaseinate powder during storage: Lipids released onto the surface
Journal of Food Engineering, Elsevier, 2009, 94, pp.130-134. <10.1016/j.jfoodeng.2009.01.038>

hal-01273460v1 Article dans une revue
Emmanuel A. Panyoo, Nicolas Y. Njintang, Raza Hussain, Claire Gaiani, Joël Scher et al. Physicochemical and Rheological Properties of Taro (Colocasia esculenta) Flour Affected by Cormels Weight and Method of Peeling
Food and Bioprocess Technology, Springer, 2014, 7 (5), pp.1354-1363. <10.1007/s11947-013-1175-8>

hal-01273462v1 Article dans une revue
Chancelle B. Ndangui, Jérémy Petit, Claire Gaiani, Jean-Mathurin Nzikou, Joël Scher. Impact of Thermal and Chemical Pretreatments on Physicochemical, Rheological, and Functional Properties of Sweet Potato (Ipomea batatas Lam) Flour
Food and Bioprocess Technology, Springer, 2014, 7 (12), pp.3618-3628. <10.1007/s11947-014-1361-3>

Type de document

Auteur

Domaine

Laboratoire

Langue

Type de dépôt

Année

Contact