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R

Romdhane Karoui

university of artois and university of lille and university of littoral cote d'opale and university of picardie jules verne and university of de liege and inrae and junia

45H指数
212论文数
6.0K被引数
收录论文 121
发表时间
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Pectin–Protein Complexes: A Design-Oriented Platform for Tailoring Food Texture Modification果胶-蛋白质复合物：一种面向设计的用于调控食品质构改性的平台
errComprehensive Reviews in Food Science and Food Safety
IF14.1
err2026-09-04
err0
PREAI
errJin Xie; Jingxuan Wang; Xiaoxian Liu; Qiang Gao; Romdhane Karoui; Christophe Blecker; Nicolas Jacquet; Jian Lyu; Jinfeng Bi
err分享
err收藏
Microstructural organization and functionality of transglutaminase-crosslinked casein micelle-based emulsions under pH variation: insights from X-ray microtomography在不同pH条件下，转谷氨酰胺酶交联的酪蛋白胶束基乳液的微观结构组织与功能：X射线显微断层扫描的见解
errFood Hydrocolloids
IF12.4
err2026-08-26
err0
errOAAI
errGaoussou Karamoko; Emmanuel Ormea; Romdhane Karoui
err分享
err收藏
Pectin O-3 deacetylation by Arabidopsis thaliana pectin acetylesterase 11 is important for sequential homogalacturonan degradation拟南芥果胶乙酰酯酶11对果胶O-3位脱乙酰化对连续均半乳糖醛酸聚糖降解至关重要
errInternational Journal of Biological Macromolecules
IF8.5
err2026-08-22
err0
errOAAI
errJuliette Chislard; Liang Zhang; Romain Roulard; Gaoussou Karamoko; Jiri Vlach; Jean-Marc Domon; Evelyne Dufour; Digantkumar Gopaldas Chapla; Parastoo Azadi; Kelley Moremen; Stéphane Petres; Jérôme Pelloux; Romdhane Karoui; Emmanuel Petit; Josip Šafran; Breeanna R. Urbanowicz; Catherine Rayon
err分享
err收藏
The interaction between egg white and faba bean protein during the heat-induced gelling process and its effects on textural, rheological, and structural properties蛋清与蚕豆蛋白在热诱导凝胶过程中的相互作用及其对质构、流变学和结构性质的影响
errFood Chemistry
IF9.8
err2026-03-17
err0
PREAI
errFangzhou Wang; Romdhane Karoui; Christophe Blecker
err分享
err收藏
Mixture design applied to study the interaction between a commercial hydrocolloids-based egg replacer and monoglyceride gel for partial egg substitution in muffin formulation混料设计应用于研究商业水胶体基蛋替代品与单甘油酯凝胶在玛芬配方中部分替代鸡蛋的相互作用
errFood Chemistry
IF9.8
err2026-02-19
err0
PREAI
errAmeni Dhieb; Haifa sebii; Abir Mokni Ghribi; Rihab Yahyaoui; Romdhane Karoui; Hamadi Attia; Souhail Besbes
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err收藏
A comparative characterisation of functional and structural properties of white and yellow lupin protein isolates白色和黄色兵豆蛋白分离物的功能性和结构性特性比较表征
errEuropean Food Research and Technology
IF3.2
err2026-02-17
err0
PREAI
errPaterne Nahimana; Inès Bouaicha; Christine Chèné; Hanaa Abdelmoumen; Moncef Hammami; Christophe Blecker; Romdhane Karoui
err分享
err收藏
Correction: Valorization of prickly pear seeds as pasta fortifier更正：利用仙人掌果籽作为意面强化剂
errJournal of Food Measurement and Characterization
IF3.3
err2025-09-18
err0
PREAI
errMonia Ennouri; Imène Ammar; Karim Ennouri; Ines Bouaziz; Adel Chahed; Nabil Ghodben; Romdhane Karoui; Slim Smaoui; Amin Mousavi Khaneghah
err分享
err收藏
Monitoring Lemon Juice-Induced Coagulation of Cow's Milk: The Impact of Heat Treatment and Calcium Addition on the Quality of Gels监测柠檬汁诱导的牛奶凝固过程：热处理和钙添加对凝胶质量的影响
errAPPLIED SCIENCES-BASEL
IF2.5
err2025-09-16
err0
errOAAI
errSow, Thierno Abdoul Rahim; Diallo, Alpha Oumar Syli; Karoui, Romdhane
err分享
err收藏
Ultrasound-enhanced extraction and structural dynamics of protein-polysaccharide complexes from cashew apple bagasse: structure–function relationship超声波强化提取腰果苹果渣中的蛋白质-多糖复合物及其结构动力学：结构与功能关系
errFood Hydrocolloids
IF12.4
err2025-08-10
err0
PREAI
errMadinatou Zie; Romdhane Karoui; Taofic Alabi; Nicolas Jacquet; Aurore Richel; Christophe Blecker
err分享
err收藏
Valorization of prickly pear seeds as pasta fortifier仙人掌果籽作为意面强化剂的增值利用
errJournal of Food Measurement and Characterization
IF3.3
err2025-07-18
err0
PREAI
errMonia Ennouri; Imène Ammar; Karim Ennouri; Ines Bouaziz; Adel Chahed; Nabil Ghodben; Romdhane Karoui; Slim Smaoui; Amin Khaneghah
err分享
err收藏
Detection and quantification of extra virgin olive oil adulteration by other grades of olive oil using front-face fluorescence spectroscopy and different multivariate analysis techniques利用正置荧光光谱法及不同的多变量分析技术对其他等级橄榄油掺假初榨橄榄油进行检测与定量分析
errFOOD CHEMISTRY
IF9.8
err2025-07-01
err0
PREAI
errZaroual, Hicham; El Hadrami, El Mestafa; Farah, Abdellah; Zoubi, Yassine Ez; Chene, Christine; Karoui, Romdhane
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Comprehensive review of emerging analytical methods for pea protein structure analysis: Advances and implications for food science over the last five years豌豆蛋白结构分析中新兴分析方法的全面综述：近五年的进展及其在食品科学中的意义
errFOOD CHEMISTRY
IF9.8
err2025-06-01
err0
PREAI
errOthmeni, Ines; Blecker, Christophe; Karoui, Romdhane
err分享
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Determination of the Critical Micelle Concentration of Gelatin, ι-Carrageenan, Pectin, Gellan Gum and Xanthan Gum by Mid Infrared Spectroscopy Among Other Techniques
errCHEMOSENSORS
IF3.7
err2025-03-09
err0
errOAAI
errKoko, Joel Henri Konan Kouakou; Tia, Vama Etienne; Karamoko, Gaoussou; Karoui, Romdhane
err分享
err收藏
Quality assessment of Ivory Coast smoked herring (Madeiran sardinella) produced by three smoking processes by physico-chemical and mid infrared spectroscopy coupled with chemometric tools: a preliminary study通过物理化学和中红外光谱结合化学计量工具对三种吸烟过程生产的象牙海岸烟熏鲱鱼 (Madeiran sardinella) 的质量评估: 初步研究
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2025-02-15
err0
PREAI
errCisse, Mariam; Karamoko, Gaoussou; Cisse, Mohamed; Chene, Christine; Karoui, Romdhane
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err收藏
Monitoring of Antioxidant Efficacy of Mangrove-Derived Polyphenols in Linseed Oil by Physicochemical and Fluorescence Methods
errANTIOXIDANTS
IF6.6
err2025-02-07
err0
errOAAI
errSingh, Manjeet; Botosoa, Eliot; Karoui, Romdhane
err分享
err收藏
pH-dependent emulsifying properties of pea protein isolate: Investigation of the structure - Function relationship豌豆蛋白分离物的pH依赖性乳化特性：结构-功能关系的研究
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2025-02-01
err3
PREAI
errOthmeni, Ines; Blecker, Christophe; Karoui, Romdhane
err分享
err收藏
Characterization of a novel natural protein-polysaccharide complex from cashew apple bagasse and its functional implications
errFOOD CHEMISTRY
IF9.8
err2025-02-01
err0
PREAI
errZie, Madinatou; Jacquet, Nicolas; Karamoko, Gaoussou; Alabi, Taofic; Richel, Aurore; Karoui, Romdhane; Blecker, Christophe
err分享
err收藏
Impact of the incorporation of clove and sesame flour in the formulation of dry chicken sausages on their quality during the fermentation stage
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2025-01-15
err0
errOAAI
errSangare, Moriken; Bony, Jerome; Chene, Christine; Karoui, Romdhane
err分享
err收藏
Whipping Creams: Advances in Molecular Composition and Nutritional Chemistry搅打面霜: 分子组成和营养化学的进展
errMOLECULES
IF4.6
err2024-12-16
err0
errOAAI
errDabo, Khadija Florence; Chene, Christine; Fameau, Anne-Laure; Karoui, Romdhane
err分享
err收藏
Impact of pH on the structure, interfacial and foaming properties of pea protein isolate: Investigation of the structure - Function relationship
errINTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
IF8.5
err2024-10-01
err1
PREAI
errOthmeni, Ines; Karoui, Romdhane; Blecker, Christophe
err分享
err收藏

研究方向

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合作学者
合作期刊
A
Amin Mousavi Khaneghah
H 指数: 87 · 论文数: 678
B
Bart Nicolaı̈
H 指数: 87 · 论文数: 1.5K
E
Eugène Vorobiev
H 指数: 78 · 论文数: 370
R
Robert A. Schoonheydt
H 指数: 74 · 论文数: 387
H
Herman Ramón
H 指数: 72 · 论文数: 610
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