Perla Relkin

Effect of Fat Nature and Aroma Compound Hydrophobicity on Flavor Release from Complex Food Emulsions

Perla Relkin, M. Fabre, Élisabeth Guichard · Journal of Agricultural and Food Chemistry · 2004 · 94 citations

Agriculture, Food Science, Food Analysis +16

Heat-induced gelation of porcine blood plasma proteins as affected by pH

Eduard Dàvila, Dolors Parés, Gérard Cuvelier et al. · Meat Science · 2006 · 88 citations

Life Sciences, Biochemistry, Biophysics +10

Reversibility of heat-induced conformational changes and surface exposed hydrophobic clusters of β-lactoglobulin: their role in heat-induced sol–gel state transition

Perla Relkin · International Journal of Biological Macromolecules · 1998 · 77 citations

Life Sciences, Biochemistry, Materials Science +14

Structural Behaviour of Lipid Droplets in Protein-stabilized Nano-emulsions and Stability of α-Tocopherol

Perla Relkin, Jin-Mi Yung, Daniel Kalnin et al. · Food Biophysics · 2008 · 76 citations

Natural Sciences, Biochemistry, Biophysics +10

Enhancement of emulsifying properties of whey proteins by controlling spray-drying parameters

Clémence Bernard, Stéphanie Regnault, Solie Gendreau et al. · Food Hydrocolloids · 2010 · 67 citations

Agriculture, Dairy Science, Food Science +14