Olivier Loison

Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process

Rami Harkouss, Thierry Astruc, Philippe Gatellier et al. · Food Chemistry · 2014 · 93 citations · Full text

Agriculture, Food Science, Food Analysis +13

High pressure processing of meat: effects on ultrastructure and protein digestibility

Lovedeep Kaur, Thierry Astruc, Annie Vénien et al. · Food & Function · 2016 · 80 citations

Agriculture, Biochemistry, Food Science +14

Polarization-resolved microscopy reveals a muscle myosin motor-independent mechanism of molecular actin ordering during sarcomere maturation

Olivier Loison, Manuela Weitkunat, Aynur Kaya-Çopur et al. · PLoS Biology · 2018 · 73 citations · Full text

Life Sciences, Cell Biology, Molecular Biology +17

Experimental validation of force inference in epithelia from cell to tissue scale

Weiyuan Kong, Olivier Loison, Pruthvi Chavadimane Shivakumar et al. · Scientific Reports · 2019 · 71 citations · Full text

Natural Sciences, Biology, Developmental Biology +17

Shockwave processing of beef brisket in conjunction with sous vide cooking: Effects on protein structural characteristics and muscle microstructure

Feng Ming Chian, Lovedeep Kaur, Thierry Astruc et al. · Food Chemistry · 2020 · 32 citations

Agriculture, Biochemistry, Food Science +17