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Laetitia Picart-Palmade

INRAE

H指数:19

被引数:1,661

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Use of the Acid Fraction of Potato Protein to Encapsulate Bioactive Compounds through Nanofibers Obtained by Electrospinning Process

利用马铃薯蛋白酸分馏物通过静电纺丝工艺制备的纳米纤维包封生物活性化合物

ACS FOOD SCIENCE & TECHNOLOGY

IF2.8

2025-02-070

PRE

High pressure and heat-induced potato protein nanocomplexes as carriers for curcumin: influence of pH and curcumin addition pathway

高压和热诱导的土豆蛋白纳米复合物作为姜黄素载体：pH和姜黄素添加途径的影响

international journal of transportation science and technology

IF3.1

2025-01-080

PRE

High pressure and heat-induced potato protein aggregates: A comparison of aggregation kinetics, structure modifications, and protein interactions.

高压和热诱导的马铃薯蛋白质聚集体: 聚集动力学、结构修饰和蛋白质相互作用的比较。

FOOD HYDROCOLLOIDS

IF12.4

2024-06-012

PRE

Foaming and air-water interfacial properties of camel milk proteins compared to bovine milk proteins

与牛乳蛋白相比，骆驼乳蛋白的起泡和空气-水界面特性

FOOD HYDROCOLLOIDS

IF12.4

2022-05-0122

OA

Impact of two thermal processing routes on protein interactions and acid gelation properties of casein micelle-pea protein mixture compared to casein micelle-whey protein one

FOOD RESEARCH INTERNATIONAL

IF8

2022-05-0112

OAAI

Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of 'Ataulfo' Mango Nectar

IF4.6

2022-02-106

OAAI

Effect of mono or co-culture of EPS-producing Streptococcus thermophilus strains on the formation of acid milk gel and the appearance of texture defects

INTERNATIONAL DAIRY JOURNAL

IF3.4

2019-11-0110

OAAI

Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing

FRONTIERS IN NUTRITION

IF5.1

2019-01-17113

OAAI

A multi-scale approach to identify the role of heat treatment, milk protein composition and starter culture on the gel formation and the texture defects of acid milk gel

FOOD HYDROCOLLOIDS

IF12.4

2018-12-0113

PREAI

Acid gelation of raw and reconstituted spray-dried dromedary milk: A dynamic approach of gel structuring

INTERNATIONAL DAIRY JOURNAL

IF3.4

2018-06-0123

PREAI

The foaming properties of camel and bovine whey: The impact of pH and heat treatment

IF9.8

2018-02-0144

PREAI

Performances of different protocols for exocellular polysaccharides extraction from milk acid gels: Application to yogurt

IF9.8

2018-01-0118

OAAI

Effect of Addition of Native Agave Fructans on Spray-Dried Chayote (Sechium edule) and Pineapple (Ananas comosus) Juices: Rheology, Microstructure, and Water Sorption

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2017-08-0910

PREAI

The effect of pH and heat treatments on the foaming properties of purified α-lactalbumin from camel milk

COLLOIDS AND SURFACES B-BIOINTERFACES

IF5.6

2017-08-0134

PREAI

Optimization of nanoemulsions processed by high-pressure homogenization to protect a bioactive extract of jackfruit (Artocarpus heterophyllus Lam)

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2017-04-0132

PREAI

Foaming and adsorption behavior of bovine and camel proteins mixed layers at the air/water interface

COLLOIDS AND SURFACES B-BIOINTERFACES

IF5.6

2017-03-0135

OAAI

Binding of retinyl acetate to whey proteins or phosphocasein micelles: Impact of pressure-processing on protein structural changes and ligand embedding

FOOD RESEARCH INTERNATIONAL

IF8

2014-12-017

PREAI

UHPH-processed O/W submicron emulsions stabilised with a lipid-based surfactant: Physicochemical characteristics and behaviour on in vitro TC7-cell monolayers and ex vivo pig's ear skin

COLLOIDS AND SURFACES B-BIOINTERFACES

IF5.6

2014-04-014

PREAI

Technological aspects and potential applications of (ultra) high-pressure homogenisation

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2013-05-01271

PREAI

Intracellular fate of retinyl acetate-loaded submicron delivery systems by in vitro intestinal epithelial cells: A comparison between whey protein-stabilised submicron droplets and micelles stabilised with polysorbate 80

FOOD RESEARCH INTERNATIONAL

IF8

2013-05-019

PRE