Concepedia

Elisabeth David-Briand

ED

16

Publications

875

Citations

15

H-Index

2000

Active since

Affiliations

Biopolymères Interactions Assemblages(Current)

Centro de Investigación y Desarrollo en Criotecnología de Alimentos

Universidad de Sevilla

Laboratoire Science & technologie du Lait & de l'œuf

Institut Agro Rennes-Angers

Elisabeth David-Briand is an author at Biopolymères Interactions Assemblages specializing in biochemistry, engineering, and biotechnology.

Top concepts

BiochemistryEngineeringHealthBiotechnologyBiomolecular EngineeringFood ChemistryProtein EngineeringChemistryChromatographyLipid Chemistry

Publications per year

2000–2021

16

Publications

16

Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk

Marc Anton, Virginie Martinet, Michèle Dalgalarrondo et al. · Food Chemistry · 2003 · 187 citations

Hen Egg Yolk, Biochemistry, Natural Sciences +7

Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin

Oscar Castellani, Corinne Belhomme, Elisabeth David-Briand et al. · Food Hydrocolloids · 2005 · 93 citations

Food Chemistry, Interfacial Characteristics, Food Colloid +6

Influence of physicochemical conditions and technological treatments on the iron binding capacity of egg yolk phosvitin

Oscar Castellani, C. Guerin-Dubiard, Elisabeth David-Briand et al. · Food Chemistry · 2003 · 85 citations

Food Chemistry, Engineering, Biochemistry +6

Interfacial and Oil/Water Emulsions Characterization of Potato Protein Isolates

Alberto Romero, Valérie Beaumal, Elisabeth David-Briand et al. · Journal of Agricultural and Food Chemistry · 2011 · 80 citations

Interfacial and emulsifying behaviour of rice protein concentrate

Alberto Romero, Valérie Beaumal, Elisabeth David-Briand et al. · Food Hydrocolloids · 2012 · 79 citations

Food Chemistry, Food Colloid, Biotechnology +6

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