Rémi Saurel - Concepedia

Author

Rémi Saurel

Institut Agro Dijon ORCID

Also Known As

R Saurel, R. Saurel, Remi Saurel, RÉMI SAUREL, Rémi SAUREL, Rémi Saurel, Rémy Saurel, Saurel, Rémi

102

Publications

5.7K

Citations

H-Index

Concepts

All Affiliations

Institut Agro Dijon Procédés Alimentaires et Microbiologiques Université de Bourgogne Université Bourgogne Franche-Comté Université Claude Bernard Lyon 1

About

Rémi Saurel is an author at Institut Agro Dijon specializing in biomolecular engineering, food chemistry, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	15	17	914
2	Biochemistry	15	16	1K
3	Health Sciences	13	13	3.1K
4	Medicine	11	11	549
5	Natural Sciences	5	5	212

Rémi Saurel

Publications

5.4K

Citations

H-Index

Page 1

	Year	Citations
Applications of spray-drying in microencapsulation of food ingredients: An overview Adem Gharsallaoui, Gaëlle Roudaut, Odile Chambin, Food Research International Food ChemistryFood ColloidMicro-encapsulationFood EngineeringFood Processing	2007	2.3K
Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation Jean-Luc Mession, Mohammed Lazhar Chihi, Nicolas Sok, Food Hydrocolloids BiochemistryProtein FoldingGlobular PeaHeat-induced AggregationFood Engineering	2014	209
Thermal Denaturation of Pea Globulins (<i>Pisum sativum</i> L.)—Molecular Interactions Leading to Heat-Induced Protein Aggregation Jean-Luc Mession, Nicolas Sok, Ali Assifaoui, Journal of Agricultural and Food Chemistry	2013	205
Pea (Pisum sativum, L.) Protein Isolate Stabilized Emulsions: A Novel System for Microencapsulation of Lipophilic Ingredients by Spray Drying Adem Gharsallaoui, Rémi Saurel, Odile Chambin, Food and Bioprocess Technology BiomanufacturingSpray DryingEngineeringBiochemistryPisum Sativum	2011	175
Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview Wei Liao, Waisudin Badri, Emilie Dumas, Applied Sciences Suitable Encapsulation TechniquesNanomedicineChemical EngineeringEngineeringBioavailability	2021	134
Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and β-Lactoglobulin Mohamed–Lazhar Chihi, Jean-Luc Mession, Nicolas Sok, Journal of Agricultural and Food Chemistry	2016	118
Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin Leïla Aberkane, Gaëlle Roudaut, Rémi Saurel Food and Bioprocess Technology Food ColloidBiomanufacturingEdible PackagingOxidative StabilityMicro-encapsulation	2013	106
Mass transfer phenomena during osmotic dehydration of apple I. Fresh plant tissue Rémi Saurel, Anne-Lucie Raoult-Wack, G.M. Rios, International Journal of Food Science & Technology EngineeringBotanyRipeningFresh AppleFresh Plant Tissue	1994	103
Interfacial and Emulsifying Characteristics of Acid-treated Pea Protein Adem Gharsallaoui, Eliane Cases, Odile Chambin, Food Biophysics Food ChemistryFood ColloidEmulsifying CharacteristicsProtein EngineeringFood Engineering	2009	101
Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions Adem Gharsallaoui, Rémi Saurel, Odile Chambin, Food Chemistry Food ColloidBiomanufacturingEdible FilmPectin CoatingFood Engineering	2009	100

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