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

52 documents

  • Jian Wang, Simon Oussama Khelissa, Nour-Eddine Chihib, Emilie E. Dumas, Adem Gharsallaoui. Effect of drying and interfacial membrane composition on the antimicrobial activity of emulsified citral. Food Chemistry, Elsevier, 2019, 298, pp.125079. ⟨10.1016/j.foodchem.2019.125079⟩. ⟨hal-02442561⟩
  • Jian Wang, Faydi Maoulida, Chedia Ben Amara, Sami Ghnimi, Nour-Eddine Chihib, et al.. Spray-drying of protein/polysaccharide complexes: Dissociation of the effects of shearing and heating. Food Chemistry, Elsevier, 2019, 297, pp.124943. ⟨10.1016/j.foodchem.2019.06.010⟩. ⟨hal-02495854⟩
  • Yousra Abid, Adem Gharsallaoui, Emilie Dumas, Sami Ghnimi, Hamadi Attia, et al.. Spray-drying microencapsulation of nisin by complexation with exopolysaccharides produced by probiotic Bacillus tequilensis-GM and Leuconostoc citreum-BMS. Colloids and Surfaces B: Biointerfaces, Elsevier, 2019, 181, pp.25-30. ⟨10.1016/j.colsurfb.2019.05.022⟩. ⟨hal-02495852⟩
  • Simon Oussama Khelissa, Marwan Abdallah, Charafeddine Jama, Adem Gharsallaoui, Nour-Eddine Chihib. Comparative study of growth temperature impact on the susceptibility of biofilm-detached and planktonic Staphylococcus aureus cells to benzalkonium chloride. Annals of Microbiology, 2019, 69 (3), pp.291-298. ⟨10.1007/s13213-018-1419-y⟩. ⟨hal-02276418⟩
  • Noushin Eghbal, Emilie Dumas, Mohammad Saeed Yarmand, Mohammad E. Mousavi, Nadia Oulahal, et al.. Antimicrobial films based on pectin and sodium caseinate for the release of antifungal natamycin. Journal of Food Processing and Preservation, Wiley, 2019, pp.e13953. ⟨10.1111/jfpp.13953⟩. ⟨hal-02187839⟩
  • Donia Zidi, Adem Gharsallaoui, Coralie Dupas, Hamadi Attia, Mohamed Ali Ayadi. Physicochemical and rheological changes of acidified camel milk added with commercial low methoxyl-pectin. International Journal of Biological Macromolecules, Elsevier, 2019, 128, pp.347-353. ⟨10.1016/j.ijbiomac.2018.12.244⟩. ⟨hal-02276420⟩
  • Yousra Abid, Samia Azabou, Ichrak Joulak, Angela Casillo, Rosa Lanzetta, et al.. Potential biotechnological properties of an exopolysaccharide produced by newly isolated Bacillus tequilensis-GM from spontaneously fermented goat milk. LWT - Food Science and Technology, Elsevier, 2019, 105, pp.135-141. ⟨10.1016/j.lwt.2019.02.005⟩. ⟨hal-02187834⟩
  • Jian Wang, Emilie Dumas, Adem Gharsallaoui. Low Methoxyl pectin / sodium caseinate complexing behavior studied by isothermal titration calorimetry. Food Hydrocolloids, Elsevier, 2019, 88, pp.163-169. ⟨10.1016/j.foodhyd.2018.10.006⟩. ⟨hal-02276419⟩
  • Yousra Abid, Ichrak Joulak, Chedia Ben Amara, Angela Casillo, Hamadi Attia, et al.. Study of interactions between anionic exopolysaccharides produced by newly isolated probiotic bacteria and sodium caseinate. Colloids and Surfaces B: Biointerfaces, Elsevier, 2018, 167, pp.516-523. ⟨10.1016/j.colsurfb.2018.04.046⟩. ⟨hal-02187810⟩
  • Jian Wang, Sondes Souihi, Chedia Ben Amara, Emilie Dumas, Adem Gharsallaoui. Influence of low methoxyl pectin on the physicochemical properties of sodium caseinate-stabilized emulsions. Journal of Food Process Engineering, 2018, 41 (8), pp.e12906. ⟨10.1111/jfpe.12906⟩. ⟨hal-02276417⟩