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

  • Mélanie Bayarri, Nadia Oulahal, Pascal Degraeve, Adem Gharsallaoui. Properties of lysozyme/low methoxyl (LM) pectin complexes for antimicrobial edible food packaging. Journal of Food Engineering, 2014, 131, pp.18-25. ⟨10.1016/j.jfoodeng.2014.01.013⟩. ⟨hal-02187820⟩
  • Lucie Léonard, Pascal Degraeve, Adem Gharsallaoui, Rémi Saurel, Nadia Oulahal. Design of biopolymeric matrices entrapping bioprotective lactic acid bacteria to control Listeria monocytogenes growth: Comparison of alginate and alginate-caseinate matrices entrapping Lactococcus lactis subsp. lactis cells. Food Control, Elsevier, 2014, 37, pp.200-209. ⟨10.1016/j.foodcont.2013.09.041⟩. ⟨hal-02276391⟩
  • Lucie Léonard, Adem Gharsallaoui, Fahima Ouaali, Pascal Degraeve, Yves Waché, et al.. Preferential localization of Lactococcus lactis cells entrapped in a caseinate/alginate phase separated system. Colloids and Surfaces B: Biointerfaces, Elsevier, 2013, 109, pp.266-272. ⟨10.1016/j.colsurfb.2013.03.005⟩. ⟨hal-02965685⟩
  • Adem Gharsallaoui, Gaëlle Roudaut, Laurent Beney, Odile Chambin, Andrée Voilley, et al.. Properties of spray-dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water. Food Chemistry, Elsevier, 2012, 132 (4), pp.1713-1720. ⟨10.1016/j.foodchem.2011.03.028⟩. ⟨hal-02292038⟩
  • Adem Gharsallaoui, Rémi Saurel, Odile Chambin, Eliane Cases, Andrée Voilley, et al.. Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions. Food Chemistry, Elsevier, 2010, 122 (2), pp.447-454. ⟨10.1016/j.foodchem.2009.04.017⟩. ⟨hal-02295479⟩
  • Adem Gharsallaoui, Kosuke Yamauchi, Odile Chambin, Eliane Cases, Rémi Saurel. Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface. Carbohydrate Polymers, Elsevier, 2010, 80 (3), pp.817-827. ⟨10.1016/j.carbpol.2009.12.038⟩. ⟨hal-02295504⟩
  • Adem Gharsallaoui, Barbara Rogé, Mohamed Mathlouthi. Study of batch maltitol (4-O-alpha-D-glucopyranosyl-D-glucitol) crystallization by cooling and water evaporation. Journal of Crystal Growth, Elsevier, 2010, 312 (21), pp.3183-3190. ⟨10.1016/j.jcrysgro.2010.08.005⟩. ⟨hal-02660101⟩
  • Adem Gharsallaoui, Eliane Cases, Odile Chambin, Rémi Saurel. Interfacial and Emulsifying Characteristics of Acid-treated Pea Protein. Food Biophysics, Springer Verlag (Germany), 2009, 4 (4), pp.273-280. ⟨10.1007/s11483-009-9125-8⟩. ⟨hal-02295538⟩
  • Adem Gharsallaoui, Barbara Rogé, Mohamed Mathlouthi. Water–disaccharides interactions in saturated solution and the crystallisation conditions. Food Chemistry, Elsevier, 2008, 106 (4), pp.1329-1339. ⟨10.1016/j.foodchem.2006.12.068⟩. ⟨hal-02660916⟩
  • Adem Gharsallaoui, Barbara Rogé, Mohamed Mathlouthi. Solid–Liquid Equilibrium of Maltitol Aqueous Solutions—Implications on the Crystallization Behavior and Process. Food Biophysics, Springer Verlag (Germany), 2008, 3 (1), pp.16-24. ⟨10.1007/s11483-007-9044-5⟩. ⟨hal-02659580⟩