Eliane Dumay - Concepedia

Author

Eliane Dumay

Université de Montpellier ORCID

Also Known As

E Dumay, E. DUMAY, E. Dumay, E.M Dumay, E.M. Dumay, ELIANE DUMAY, Eliane Dumay, Eliane M. Dumay

Publications

3.3K

Citations

H-Index

Concepts

All Affiliations

Université de Montpellier Ingénierie des Agropolymères et Technologies Emergentes Centre de Biologie Structurale Inserm

About

Eliane Dumay is an author at Université de Montpellier specializing in food processing, health sciences, and engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	12	13	1.3K
2	Health Sciences	12	12	1.1K
3	Medicine	10	10	720
4	Public Health	5	5	501
5	Natural Sciences	3	3	230

Eliane Dumay

Publications

Citations

H-Index

Page 1

	Year	Citations
Technological aspects and potential applications of (ultra) high-pressure homogenisation Eliane Dumay, Dominique Chevalier‐Lucia, Laetitia Picart‐Palmade, Trends in Food Science & Technology Materials ScienceHigh-pressure HomogenisationHigh Hydrostatic PressureEngineeringMechanical Engineering	2012	326
High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation Maryse Thiébaud, Eliane Dumay, J. P. Guiraud, International Dairy Journal High-pressure HomogenisationMicrobial InactivationAnimal NutritionAnimal ScienceBiochemical Engineering	2003	236
High-Pressure Unfolding and Aggregation of .beta.-Lactoglobulin and the Baroprotective Effects of Sucrose Eliane Dumay, Monica T. Kalichevsky, J.C. Cheftel Journal of Agricultural and Food Chemistry High Hydrostatic PressureEngineeringFood AnalysisAltmetric Attention ScorePolysaccharide	1994	205
Characteristics of submicron emulsions prepared by ultra-high pressure homogenisation: Effect of chilled or frozen storage Marianela Cortés‐Muñoz, Dominique Chevalier‐Lucia, Eliane Dumay Food Hydrocolloids Materials ScienceEngineeringUltra-high Pressure HomogenisationSubmicron EmulsionsFood Engineering	2008	152
Effects of high voltage electric pulses on protein-based food constituents and structures Laura Barsotti, Eliane Dumay, Tai Hua Mu, Trends in Food Science & Technology Food ChemistryHealth SciencesBiochemistryBioelectronicsFood Biophysics	2001	148
High Pressure Promotes β-Lactoglobulin Aggregation through SH/S−S Interchange Reactions S. Funtenberger, Eliane Dumay, J.C. Cheftel Journal of Agricultural and Food Chemistry Protein ChemistryHydrostatic PressureBiochemistryProtein FoldingNatural Sciences	1997	137
Effects of Pulsed Electric Fields on Ovalbumin Solutions and Dialyzed Egg White Marta Fernández-Díaz, Laura Barsotti, Eliane Dumay, Journal of Agricultural and Food Chemistry	2000	137
PRESSURE-ASSISTED FREEZING AND THAWING: PRINCIPLES AND POTENTIAL APPLICATIONS J.C. Cheftel, Jérôme Lévy, Eliane Dumay Food Reviews International	2000	117
Surface hydrophobicity and aggregation of .beta.-lactoglobulin heated near neutral pH Anne Laligant, Eliane Dumay, Carmen Casas Valencia, Journal of Agricultural and Food Chemistry EngineeringFood AnalysisAltmetric Attention ScoreFood ContaminantProtein Phase Separation	1991	113
Effect of dynamic high pressure on whey protein aggregation: A comparison with the effect of continuous short-time thermal treatments Alvar Gràcia-Julià, Malika René-Trouillefou, Marianela Cortés‐Muñoz, Food Hydrocolloids Dynamic High PressureEngineeringWhey Protein AggregationMechanical EngineeringFood Engineering	2007	111

Page 1