R
Rémi Saurel
Researcher at University of Burgundy
Publications - 61
Citations - 4161
Rémi Saurel is an academic researcher from University of Burgundy. The author has contributed to research in topics: Pea protein & Spray drying. The author has an hindex of 23, co-authored 56 publications receiving 3376 citations. Previous affiliations of Rémi Saurel include University of Lyon & Claude Bernard University Lyon 1.
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Applications of spray-drying in microencapsulation of food ingredients: An overview
TL;DR: In this article, the main process engineering information that are considered useful to the success of a microencapsulation operation by spray-drying is reported, and a summary of the most commonly used wall materials and the main encapsulated food compounds are presented.
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Pea ( Pisum sativum, L. ) Protein Isolate Stabilized Emulsions: A Novel System for Microencapsulation of Lipophilic Ingredients by Spray Drying
TL;DR: In this article, pea protein isolate (PPI) was studied for its emulsifying capacity at various pH values and pH 7 was selected to prepare emulsions for the production of dry microcapsules.
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Thermal Denaturation of Pea Globulins (Pisum sativum L.)—Molecular Interactions Leading to Heat-Induced Protein Aggregation
TL;DR: The heat-induced denaturation and aggregation of mixed pea globulins were investigated using differential scanning calorimetry, SDS-PAGE, and size-exclusion chromatography and revealed that protein denaturation upon heating at 90 °C was mainly governed by noncovalent interaction.
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Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions.
TL;DR: In this paper, the effect of drying on the physical stability of oil-in-water emulsions containing pea protein-coated and pea proteins/pectincoated oil droplets has been studied.
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Mass transfer phenomena during osmotic dehydration of apple II. Frozen plant tissue
TL;DR: In this article, mass transfer phenomena were qualitatively investigated during osmotic dehydration of fresh apple in concentrated solutions using response-surface methodology, and the influence of the main process variables (solute concentration, solute molecular weight, temperature and processing time) were determined.