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

  • Pimonpan Kaewprachu, Chedia Ben Amara, Nadia Oulahal, Adem Gharsallaoui, Catherine Joly, et al.. Gelatin films with nisin and catechin for minced pork preservation. Food Packaging and Shelf Life, 2018, 18, pp.173-183. ⟨10.1016/j.fpsl.2018.10.011⟩. ⟨hal-02276416⟩
  • Morad Mousazadeh, Mohammad Mousavi, Gholamreza Askari, Hossein Kiani, Isabelle Adt, et al.. Thermodynamic and physiochemical insights into chickpea protein-Persian gum interactions and environmental effects. International Journal of Biological Macromolecules, Elsevier, 2018, 119, pp.1052-1058. ⟨10.1016/j.ijbiomac.2018.07.168⟩. ⟨hal-02276394⟩
  • Saroat Rawdkuen, Phunsiri Sutilhuk, Wirongrong Tongdeesoontorn, Samart Sai-Ut, Pimonpan Kaewprachu, et al.. Enrobages comestibles et emballages actifs pour la conservation d’aliments périssables présentation et premiers résultats du projet de coopération Franco-Thaïlandaise ActiFoodCoat. La Revue de l'Observatoire des IAA, Chambre régionale d'agriculture de Bretagne, 2017. ⟨hal-01620079⟩
  • Noushin Eghbal, Pascal Degraeve, Nadia Oulahal, Mohammad Saeed Yarmand, Mohammad E. Mousavi, et al.. Low methoxyl pectin/sodium caseinate interactions and composite film formation at neutral pH. Food Hydrocolloids, Elsevier, 2017, 69, pp.132-140. ⟨10.1016/j.foodhyd.2017.01.033⟩. ⟨hal-02187818⟩
  • Chedia Ben Amara, Lanhee Kim, Nadia Oulahal, Pascal Degraeve, Adem Gharsallaoui. Using complexation for the microencapsulation of nisin in biopolymer matrices by spray-drying. Food Chemistry, Elsevier, 2017, Special Issue: 9th International Conference on Water in Food, 236, pp.32-40. ⟨10.1016/j.foodchem.2017.04.168⟩. ⟨hal-02187816⟩
  • Nadia Oulahal, Adem Gharsallaoui, Chedia Ben Amara, Pascal Degraeve. pH-dependent complexation of lysozyme with low methoxyl (LM) pectin. Food Chemistry, Elsevier, 2017, Special Issue: 9th International Conference on Water in Food, 236, pp.127-133. ⟨10.1016/j.foodchem.2017.03.124⟩. ⟨hal-02187817⟩
  • Sonda Benelhadj, Adem Gharsallaoui, Pascal Degraeve, Hamadi Attia, Dorra Ghorbel. Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate. Food Chemistry, Elsevier, 2016, 194, pp.1056-1063. ⟨10.1016/j.foodchem.2015.08.133⟩. ⟨hal-02187831⟩
  • Chedia Ben Amara, Noushin Eghbal, Pascal Degraeve, Adem Gharsallaoui. Using complex coacervation for lysozyme encapsulation by spray-drying. Journal of Food Engineering, 2016, 183, pp.50-57. ⟨10.1016/j.jfoodeng.2016.03.016⟩. ⟨hal-02187828⟩
  • Noushin Eghbal, Mohammad Saeid Yarmand, Mohammad Mousavi, Pascal Degraeve, Nadia Oulahal, et al.. Complex coacervation for the development of composite edible films based on LM pectin and sodium caseinate. Carbohydrate Polymers, Elsevier, 2016, 151, pp.947-956. ⟨10.1016/j.carbpol.2016.06.052⟩. ⟨hal-02187827⟩
  • Chedia Ben Amara, Noushin Eghbal, Nadia Oulahal, Pascal Degraeve, Adem Gharsallaoui. Properties of lysozyme/sodium alginate complexes for the development of antimicrobial films. Food Research International, 2016, 89, pp.272-280. ⟨10.1016/j.foodres.2016.08.015⟩. ⟨hal-02187814⟩