Zobrazeno 1 - 10
of 146
pro vyhledávání: '"Saïd Bouhallab"'
Autor:
Rima Soussi Hachfi, Pascaline Hamon, Florence Rousseau, Marie-Hélène Famelart, Saïd Bouhallab
Publikováno v:
Foods, Vol 12, Iss 5, p 1040 (2023)
Heteroprotein complex coacervation is an assembly formed by oppositely charged proteins in aqueous solution that leads to liquid–liquid phase separation. The ability of lactoferrin and β-lactoglobulin to form complex coacervates at pH 5.5 under op
Externí odkaz:
https://doaj.org/article/191291c6f278440ab0003201d2a8cc63
Autor:
Anne-Laure Chapeau, Nicolas Bertrand, Valérie Briard-Bion, Pascaline Hamon, Denis Poncelet, Saïd Bouhallab
Publikováno v:
Journal of Functional Foods, Vol 38, Iss , Pp 197-204 (2017)
The potentiality of heteroprotein complex coacervates as biocarrier for a bioactive was investigated. Vitamin B9 (B9), also known as folic acid, was encapsulated by complex coacervation of two whey proteins (WP), β-lactoglobulin and lactoferrin. The
Externí odkaz:
https://doaj.org/article/0bdb4f21ac4e4050b939ccc1302b5e3e
Autor:
Mohamed Taher SRAÏRI, Vincent CHATELLIER, Christian CORNIAUX, Bernard FAYE, Claire AUBRON, Nathalie HOSTIOU, Alejandra SAFA, Saïd BOUHALLAB, Sylvie LORTAL
Publikováno v:
INRAE Productions Animales, Vol 32, Iss 3 (2019)
La filière laitière occupe une place importante à l’échelle mondiale, en termes de contribution à l’occupation des surfaces agricoles, aux emplois et à la création de richesse. La production laitière, qui résulte de modèles productifs t
Externí odkaz:
https://doaj.org/article/50154153a127496b9c8fc1f9d5fa655d
Autor:
Jian Kuang, Pascaline Hamon, Florence Rousseau, Eliane Cases, Saïd Bouhallab, Rémi Saurel, Valérie Lechevalier
In the present work, the interactions and associations between low denatured pea globulins (PPI) and purified main egg white proteins (ovalbumin (OVA), ovotransferrin (OVT), and lysozyme (LYS)) were studied at pH 7.5 and 9.0 by using isothermal titra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22c2bf153c5bf0445a8a038cc52fdfe0
https://doi.org/10.21203/rs.3.rs-2858214/v1
https://doi.org/10.21203/rs.3.rs-2858214/v1
Publikováno v:
Trends in Food Science and Technology
Trends in Food Science and Technology, 2022, 127, pp.49-62. ⟨10.1016/j.tifs.2022.07.006⟩
Trends in Food Science and Technology, 2022, 127, pp.49-62. ⟨10.1016/j.tifs.2022.07.006⟩
International audience; Background: Plant proteins, especially legume proteins, are among the most versatile, nutritious, and sustainable protein sources compared to animal-derived counterparts. Moreover, legume proteins have recently attracted inter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aac46866110b04b13f98245076a2a884
https://hal.science/hal-03721294
https://hal.science/hal-03721294
Publikováno v:
In Procedia Food Science 2011 1:391-398
Autor:
William Nicholas Ainis, Adeline Boire, Véronique Solé-Jamault, Aurélie Nicolas, Richard Ipsen, Saïd Bouhallab
Publikováno v:
Langmuir
Langmuir, American Chemical Society, 2019, 35 (30), pp.9923-9933. ⟨10.1021/acs.langmuir.9b01046⟩
Langmuir, American Chemical Society, 2019, 35 (30), pp.9923-9933. ⟨10.1021/acs.langmuir.9b01046⟩
Oppositely charged proteins can form soluble assemblies that under specific physical chemical conditions lead to liquid-liquid phase separation, also called heteroprotein coacervation. Increasing evidence suggests that surface charge anisotropy plays
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92d3621935425da071eb1a7d1a57262b
https://doi.org/10.1021/acs.langmuir.9b01046
https://doi.org/10.1021/acs.langmuir.9b01046
Autor:
Rima Soussi Hachfi, Marie-Hélène Famelart, Florence Rousseau, Pascaline Hamon, Saïd Bouhallab
Publikováno v:
LWT. 163:113577
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b9f8a3b7232df40dd79017fbf7e674a
https://doi.org/10.1016/j.lwt.2022.113577
https://doi.org/10.1016/j.lwt.2022.113577
Autor:
Riadh Ksouri, Ralph Nehme, Meriem Ben Jemaa, Renato B. Pereira, Saïd Bouhallab, Latifa Abdennebi-Najar, Sonia Andrés, Secundino López, Fatma Zohra Rahali, David M. Pereira, Fabrizio Ceciliani
Publikováno v:
Antioxidants
Antioxidants, MDPI, 2021, 10 (2), pp.330. ⟨10.3390/antiox10020330⟩
Digital.CSIC. Repositorio Institucional del CSIC
instname
Antioxidants, 2021, 10 (2), pp.330. ⟨10.3390/antiox10020330⟩
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Antioxidants, Vol 10, Iss 330, p 330 (2021)
Antioxidants, MDPI, 2021, 10 (2), pp.330. ⟨10.3390/antiox10020330⟩
Digital.CSIC. Repositorio Institucional del CSIC
instname
Antioxidants, 2021, 10 (2), pp.330. ⟨10.3390/antiox10020330⟩
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Antioxidants, Vol 10, Iss 330, p 330 (2021)
36 páginas, 6 figuras, 4 tablas.
Using plant essential oils (EOs) contributes to the growing number of natural plants’ applications in livestock. Scientific data supporting the efficacy of EOs as anti-inflammatory, antibacterial and antioxida
Using plant essential oils (EOs) contributes to the growing number of natural plants’ applications in livestock. Scientific data supporting the efficacy of EOs as anti-inflammatory, antibacterial and antioxida
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::617f17f7356cb2c704643a7c24a2d4b8
http://europepmc.org/articles/PMC7926721
http://europepmc.org/articles/PMC7926721
Autor:
Françoise Nau, Valentin Drigon, Eric Guédon, Gwénaël Jan, Didier Dupont, Florence Valence, Fanny Guyomarc'H, Manon Hiolle, Saïd Bouhallab, Valérie Gagnaire, Stéphane Pezennec, Fanny Canon, Gilles Garric, Anne Thierry, Thibaut Guyot, Yves Le Loir, Valérie Lechevalier, Marie-Hélène Famelart, Gaëlle Arvisenet, Stéphanie-Marie Deutsch
Publikováno v:
Trends in Food Science and Technology
Trends in Food Science and Technology, Elsevier, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩
Trends in Food Science and Technology, Elsevier, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩
International audience; Background: Since the early 1990s, major health and environmental concerns have developed and driven the emergence of diets involving a lower consumption of animal products. However, the transition towards greener diets is bei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aeac78ebeace6c8f803a2350260dd487
https://hal.inrae.fr/hal-03099687/document
https://hal.inrae.fr/hal-03099687/document