Elisabeth David-Briand

Author

Biopolymères Interactions Assemblages

Also Known As

David-Briand, E., David-Briand, Elisabeth, E DAVIDBRIAND, E David-Briand, E. David-Briand, Elisabeth David-Briand

Publications

968

Citations

H-Index

Concepts

All Affiliations

Biopolymères Interactions Assemblages Centro de Investigación y Desarrollo en Criotecnología de Alimentos Universidad de Sevilla Laboratoire Science & technologie du Lait & de l'œuf Institut Agro Rennes-Angers

About

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

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	8	8	469
2	Engineering	6	6	256
3	Health Sciences	5	5	286
4	Natural Sciences	3	3	270
5	Medicine	2	2	67

Elisabeth David-Briand

Publications

875

Citations

H-Index

Page 1

	Year	Citations
Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk Marc Anton, Virginie Martinet, Michèle Dalgalarrondo, Food Chemistry Hen Egg YolkBiochemistryNatural SciencesMolecular BiologyLipid Science	2003	187
Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin Oscar Castellani, Corinne Belhomme, Elisabeth David-Briand, Food Hydrocolloids Food ChemistryInterfacial CharacteristicsFood ColloidOil-in-water Emulsion PropertiesFood Engineering	2005	93
Influence of physicochemical conditions and technological treatments on the iron binding capacity of egg yolk phosvitin Oscar Castellani, C. Guerin-Dubiard, Elisabeth David-Briand, Food Chemistry Food ChemistryEngineeringBiochemistryEgg Yolk PhosvitinBioanalysis	2003	85
Interfacial and Oil/Water Emulsions Characterization of Potato Protein Isolates Alberto Romero, Valérie Beaumal, Elisabeth David-Briand, Journal of Agricultural and Food Chemistry	2011	80
Interfacial and emulsifying behaviour of rice protein concentrate Alberto Romero, Valérie Beaumal, Elisabeth David-Briand, Food Hydrocolloids Food ChemistryFood ColloidBiotechnologyProtein EngineeringFood Engineering	2012	79
Egg yolk phosvitin: preparation of metal-free purified protein by fast protein liquid chromatography using aqueous solvents Oscar Castellani, Virginie Martinet, Elisabeth David-Briand, Journal of Chromatography B Protein ChemistryEngineeringBiochemistryNatural SciencesEgg Yolk Phosvitin	2003	50
Effect of spray-drying and storage conditions on the physical and functional properties of standard and n−3 enriched egg yolk powders Cécile Rannou, Delphine Quéveau, Valérie Beaumal, Journal of Food Engineering Egg Yolk PowdersFunctional PropertiesStorage ConditionsFunctional PropertyFood Engineering	2014	49
Lipolysis in muscles during refrigerated storage as related to the metabolic type of the fibres in the rabbit Corinne Alasnier, Elisabeth David-Briand, G. Gandemer Meat Science Animal PhysiologyMuscle PhysiologyEnergy MetabolismMuscle FunctionBiochemistry	2000	49
Influence of Ionic Complexation on Release Rate Profiles from Multiple Water-in-Oil-in-Water (W/O/W) Emulsions Marie Bonnet, Maud Cansell, Frédéric Placin, Journal of Agricultural and Food Chemistry EngineeringIon RetentionLiquid-liquid FlowChemistryEmulsion	2010	39
Interfacial and emulsifying properties of amaranth (Amaranthus hypochondriacus) protein isolates under different conditions of pH Jorge Ventureira, Agustín Juan Bolontrade, Francisco Speroni, LWT Protein ChemistryAmaranthus HypochondriacusEngineeringBiochemistryNatural Sciences	2011	33

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