Search Results - Mession, Jean-Luc

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  1. 1
    Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation

    Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation by Mession, Jean-Luc, Chihi, Mohammed Lazhar, Sok, Nicolas, Saurel, Rémi

    Published in Food hydrocolloids
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  2. 2
    Thermal Denaturation of Pea Globulins (Pisum sativum L.)Molecular Interactions Leading to Heat-Induced Protein Aggregation

    Thermal Denaturation of Pea Globulins (Pisum sativum L.)Molecular Interactions Leading to Heat-Induced Protein Aggregation by Mession, Jean-Luc, Sok, Nicolas, Assifaoui, Ali, Saurel, Rémi

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  3. 3
    Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and β‑Lactoglobulin

    Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and β‑Lactoglobulin by Chihi, Mohamed-Lazhar, Mession, Jean-luc, Sok, Nicolas, Saurel, Rémi

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  4. 4
    Interactions in casein micelle – Pea protein system (part I): Heat-induced denaturation and aggregation

    Interactions in casein micelle – Pea protein system (part I): Heat-induced denaturation and aggregation by Mession, Jean-Luc, Roustel, Sébastien, Saurel, Rémi

    Published in Food hydrocolloids
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  5. 5
    Interactions in casein micelle - Pea protein system (Part II): Mixture acid gelation with glucono-δ-lactone

    Interactions in casein micelle - Pea protein system (Part II): Mixture acid gelation with glucono-δ-lactone by Mession, Jean-Luc, Roustel, Sébastien, Saurel, Rémi

    Published in Food hydrocolloids
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  6. 6
    The effects of sodium alginate and calcium levels on pea proteins cold-set gelation

    The effects of sodium alginate and calcium levels on pea proteins cold-set gelation by Mession, Jean-Luc, Blanchard, Coralie, Mint-Dah, Fatma-Vall, Lafarge, Céline, Assifaoui, Ali, Saurel, Rémi

    Published in Food hydrocolloids
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  7. 7
    Partition of volatile compounds in pea globulin–maltodextrin aqueous two-phase system

    Partition of volatile compounds in pea globulin–maltodextrin aqueous two-phase system by Nguyen, Thanh Dat, Lafarge, Céline, Murat, Chloé, Mession, Jean-Luc, Cayot, Nathalie, Saurel, Rémi

    Published in Food chemistry
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  8. 8
    Thermal Denaturation of Pea Globulins (Pisum sativum L.)—Molecular Interactions Leading to Heat-Induced Protein Aggregation

    Thermal Denaturation of Pea Globulins (Pisum sativum L.)—Molecular Interactions Leading to Heat-Induced Protein Aggregation by MESSION, Jean-Luc, SOK, Nicolas, ASSIFAOUI, Ali, SAUREL, Remi

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