Salma Ben-Harb

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

Salma Ben-Harb, Maud Panouillé, Delphine Huc-Mathis et al. · Food Hydrocolloids · 2017 · 162 citations

Biopolymer Gel, Microstructural Properties, Engineering +6

Design of microbial consortia for the fermentation of pea-protein-enriched emulsions

Salma Ben-Harb, Anne Saint‐Eve, Maud Panouillé et al. · International Journal of Food Microbiology · 2019 · 83 citations · Full text

Engineering, Food Fermentation, Microbial Consortia +8

Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels

Salma Ben-Harb, Françoise Irlinger, Anne Saint‐Eve et al. · LWT · 2019 · 33 citations

Microbial Consortia, Different Milk, Biotechnology +10

Multiscale quantitative characterization of demineralized casein micelles: How the partial excision of nano-clusters leads to the aggregation during rehydration

Márcio H. Nogueira, Salma Ben-Harb, Marc Schmutz et al. · Food Hydrocolloids · 2020 · 16 citations

Multiscale Quantitative Characterization, Partial Excision, Colloidal Material +6