GHARSALLAOUI Adem

Fonction : Maitre de conférence

Spécialité :

Génie Biologique option Industries Alimentaires et Biologiques

Bureau : @Bourg en Bresse

Téléphone : 04 74 45 52 47

EMail

58 documents

  • Wei Liao, Emilie Dumas, Abdelhamid Elaissari, Adem Gharsallaoui. The formation mechanism of multilayer emulsions studied by isothermal titration calorimetry and dynamic light scattering. Food Hydrocolloids, 2023, 136, pp.108275. ⟨10.1016/j.foodhyd.2022.108275⟩. ⟨hal-03996443⟩
  • Jina Yammine, Adem Gharsallaoui, Alexandre Fadel, Samah Mechmechani, Layal Karam, et al.. Enhanced antimicrobial, antibiofilm and ecotoxic activities of nanoencapsulated carvacrol and thymol as compared to their free counterparts. Food Control, 2023, 143, pp.109317. ⟨10.1016/j.foodcont.2022.109317⟩. ⟨hal-04082593⟩
  • Wei Liao, Abdelhamid Elaïssari, Emilie Dumas, Adem Gharsallaoui. Effect of trans-cinnamaldehyde or citral on sodium caseinate: Interfacial rheology and fluorescence quenching properties. Food Chemistry, 2023, 400, pp.134044. ⟨10.1016/j.foodchem.2022.134044⟩. ⟨hal-03996449⟩
  • Wei Liao, Adem Gharsallaoui, Emilie Dumas, Abdelhamid Elaïssari. Understanding of the key factors influencing the properties of emulsions stabilized by sodium caseinate. Comprehensive Reviews in Food Science and Food Safety, 2022, 21 (6), pp.5291-5317. ⟨10.1111/1541-4337.13062⟩. ⟨hal-03996462⟩
  • Wei Liao, Abdelhamid Elaissari, Sami Ghnimi, Emilie Dumas, Adem Gharsallaoui. Effect of pectin on the properties of nanoemulsions stabilized by sodium caseinate at neutral pH. International Journal of Biological Macromolecules, 2022, 209, pp.1858-1866. ⟨10.1016/j.ijbiomac.2022.04.160⟩. ⟨hal-03702715⟩
  • Oumayma Boukria, Jian Wang, Jasur Safarov, Adem Gharsallaoui, Françoise Leriche, et al.. Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis. Journal of Food Processing and Preservation, 2022, 46 (6), pp.e15839. ⟨10.1111/jfpp.15839⟩. ⟨hal-03858393⟩
  • Fatemeh Baghi, Adem Gharsallaoui, Emilie Dumas, Sami Ghnimi. Advancements in Biodegradable Active Films for Food Packaging: Effects of Nano/Microcapsule Incorporation. Foods, 2022, 11 (5), pp.760. ⟨10.3390/foods11050760⟩. ⟨hal-03609518⟩
  • Wei Liao, Emilie Dumas, Sami Ghnimi, Abdelhamid Elaissari, Adem Gharsallaoui. Effect of emulsifier and droplet size on the antibacterial properties of emulsions and emulsion‐based films containing essential oil compounds. Journal of Food Processing and Preservation, 2021, 45 (12), ⟨10.1111/jfpp.16072⟩. ⟨hal-03508537⟩
  • Simon Khelissa, Adem Gharsallaoui, Alexandre Fadel, Alexandre Barras, Charafeddine Jama, et al.. Microencapsulation of benzalkonium chloride enhanced its antibacterial and antibiofilm activity against Listeria monocytogenes and Escherichia coli. Journal of Applied Microbiology, 2021, 131, pp 1136-1146. ⟨10.1111/jam.15010⟩. ⟨hal-03137614⟩
  • Wei Liao, Waisudin Badri, Emilie Dumas, Sami Ghnimi, Abdelhamid Elaïssari, et al.. Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview. Applied Sciences, 2021, 11, pp.5778. ⟨10.3390/app11135778⟩. ⟨hal-03267284⟩

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