Výsledky vyhledávání - "Jean-Luc Mession"

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

Autor: Jean-Luc Mession, Rémi Saurel, Sébastien Roustel

Publikováno v: Food Hydrocolloids. 73:344-357

In our preceding study (Part I), the thermal denaturation and aggregation of enriched pea protein fractions, namely vicilin/convicilin 7S (Vic) and legumin 11S (Leg), were investigated in the absence or in presence of casein micelles (CM) at pH ≈ 7

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f06f58c644fe9083849a8e84ddb44e1c
https://doi.org/10.1016/j.foodhyd.2017.06.029

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Formulation, process conditions, and biological evaluation of dairy mixed gels containing fava bean and milk proteins: Effect on protein retention in growing young rats

Autor: Karima Laleg, Florence Husson, Valerie Micard, Yves Boirie, Christophe Giraudet, Insaf Berrazaga, Jean-Luc Mession, O. Le Bacquer, Christelle Guillet, Rémi Saurel, Véronique Patrac, Jérôme Salles, Stéphane Walrand

Publikováno v: Journal of Dairy Science
Journal of Dairy Science, American Dairy Science Association, 2019, 102 (2), pp.1066-1082. ⟨10.3168/jds.2018-14610⟩
Journal of Dairy Science, 2019, 102 (2), pp.1066-1082. ⟨10.3168/jds.2018-14610⟩

International audience; Food formulation and process conditions can indirectly influence AA digestibility and bioavailability. Here we investigated the effects of formulation and process conditions used in the manufacture of novel blended dairy gels

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b185667abfea0a35ba591574d5dac0cf
https://hal.archives-ouvertes.fr/hal-02382900

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

Autor: Rémi Saurel, Jean-Luc Mession, Mohammed Lazhar Chihi, Nicolas Sok

Publikováno v: Food Hydrocolloids. 46:233-243

This report focuses on cold-set gelation of pea ( Pisum sativum L.) proteins and related globulin fractions, namely Vicilin 7S and Legumin 11S. Protein thermal denaturation and aggregation were investigated using differential scanning calorimetry (DS

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fc5056bb6dba75a8cddf7b18fe4c40b1
https://doi.org/10.1016/j.foodhyd.2014.11.025

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

Autor: Sébastien Roustel, Rémi Saurel, Jean-Luc Mession

Publikováno v: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2017, 67, pp.229-242. 〈10.1016/j.foodhyd.2015.12.015〉
Food Hydrocolloids, Elsevier, 2017, 67, pp.229-242. ⟨10.1016/j.foodhyd.2015.12.015⟩

International audience; The aim of this work was to investigate the heat-induced interactions between pea proteins (vicilin 7S or legumin 11S enriched-fractions) in admixture with suspended casein micelles (SCM), at weight protein ratio of 1:1 and pH

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f45c7085f42fce00142aa93c8e9fd8c8
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01533202

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Formulation et procédés de fabrication des gels laitiers enrichis en globulines de fèverole : Impact sur la rétention protéique chez les rats jeunes en croissance

Autor: Christophe Giraudet, Valérie Micard, Karima Laleg, Florence Husson, Jean-Luc Mession, Insaf Berrazaga, Christelle Guillet, Stéphane Walrand, Yves Boirie, Rémi Saurel, O. Le Bacquer, Jérôme Salles, Véronique Patrac

Publikováno v: Nutrition Clinique et Métabolisme. 32:249-250

Introduction et but de l’etude L’impact environnemental et les risques pour la sante associes a la production et la consommation excessive de sources de proteines animales pourraient etre limites par l’augmentation de la part des proteines vege

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e6dbacd535069ef7b38f9676c947f066
https://doi.org/10.1016/j.nupar.2018.09.042

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The effects of sodium alginate and calcium levels on pea proteins cold-set gelation

Autor: Ali Assifaoui, Rémi Saurel, Coralie Blanchard, Céline Lafarge, Jean-Luc Mession, Fatma-Vall Mint-Dah

Publikováno v: Food Hydrocolloids. 31:446-457

A multi-scale investigation of pea proteins – alginate cold-set gels was proposed in this study. The gel preparation followed a two-steps procedure. Globular pea proteins were first denatured and aggregated by a pre-heating step. Sodium alginate wa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5c865b8e8cdc7ea376d735b69684df32
https://doi.org/10.1016/j.foodhyd.2012.11.004

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

Autor: Rémi Saurel, Jean-Luc Mession, Mohamed-Lazhar Chihi, Nicolas Sok

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2016, 64 (13), pp.2780-2791. ⟨10.1021/acs.jafc.6b00087⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2016, 64 (13), pp.2780-2791. 〈10.1021/acs.jafc.6b00087〉

International audience; The present work investigates the formation of protein aggregates (85 degrees C, 60 min incubation) upon heat treatment of beta-lactoglobulin (beta lg) pea globulins (Glob) mixtures at pH 7.2 and 5 mM NaCl from laboratory-prep

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af1bfc980f592cbdcd88a409dd1aae2f
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01484271

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Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate

Autor: Philippe Cayot, Rémi Saurel, Jean-Luc Mession, Ali Assifaoui

Publikováno v: Food Hydrocolloids. 29:335-346

Soluble and natural mixed pea proteins (PP) were extracted from defatted pea seeds according to acidic precipitation (PPP) or ultrafiltration/diafiltration (PPDF) procedures. The isolates contained proteins with a low level of denaturation. Mixed pea

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a8df07c3bb8e7fa70917a511f9c0cb94
https://doi.org/10.1016/j.foodhyd.2012.03.003

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Protein aggregation induced by phase separation in a pea proteins–sodium alginate–water ternary system

Autor: Philippe Cayot, Rémi Saurel, Ali Assifaoui, Céline Lafarge, Jean-Luc Mession

Publikováno v: Food Hydrocolloids. 28:333-343

The physicochemical properties of a native, globular plant protein–linear anionic polysaccharide aqueous system at 20 °C were investigated in conditions where biopolymers carry a net negative charge (pH 7.2, 0.1 M NaCl). The pea proteins–sodium

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e098f6655e7833ae9b7e8ed58bbdfd11
https://doi.org/10.1016/j.foodhyd.2011.12.022

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Partition of volatile compounds in pea globulin–maltodextrin aqueous two-phase system

Autor: Jean-Luc Mession, Thanh Dat Nguyen, Rémi Saurel, Nathalie Cayot, Chloé Murat, Céline Lafarge

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2014, 164, pp.406-412. ⟨10.1016/j.foodchem.2014.05.008⟩

International audience; This study is based on the assumption that the off-flavour of pea proteins might be decreased using the retention of volatile compounds by a mixture with another biopolymer. The partition of volatile compounds in an aqueous sy

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f4493cfdc766762c6b2dd86397854b5
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-03006674

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