| Applications of spray-drying in microencapsulation of food ingredients: An overview A Gharsallaoui, G Roudaut, O Chambin, A Voilley, R Saurel Food research international 40 (9), 1107-1121, 2007 | 3045 | 2007 |
| Thermal Denaturation of Pea Globulins (Pisum sativum L.)Molecular Interactions Leading to Heat-Induced Protein Aggregation JL Mession, N Sok, A Assifaoui, R Saurel Journal of Agricultural and Food Chemistry 61 (6), 1196-1204, 2013 | 191 | 2013 |
| Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation JL Mession, ML Chihi, N Sok, R Saurel Food Hydrocolloids 46, 233-243, 2015 | 165 | 2015 |
| Mass transfer phenomena during osmotic dehydration of apple I. Fresh plant tissue R Saurel, AL RAOULT‐WACK, G Rios, S Guilbert International journal of food science & technology 29 (5), 531-542, 1994 | 148 | 1994 |
| Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions A Gharsallaoui, R Saurel, O Chambin, E Cases, A Voilley, P Cayot Food chemistry 122 (2), 447-454, 2010 | 133 | 2010 |
| Encapsulation and oxidative stability of PUFA-rich oil microencapsulated by spray drying using pea protein and pectin L Aberkane, G Roudaut, R Saurel Food and Bioprocess Technology 7, 1505-1517, 2014 | 112 | 2014 |
| Pea (Pisum sativum, L.) Protein Isolate Stabilized Emulsions: A Novel System for Microencapsulation of Lipophilic Ingredients by Spray Drying A Gharsallaoui, R Saurel, O Chambin, A Voilley Food and Bioprocess Technology 5, 2211-2221, 2012 | 108 | 2012 |
| Heat-induced soluble protein aggregates from mixed pea globulins and β-lactoglobulin ML Chihi, J Mession, N Sok, R Saurel Journal of agricultural and food chemistry 64 (13), 2780-2791, 2016 | 105 | 2016 |
| Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface A Gharsallaoui, K Yamauchi, O Chambin, E Cases, R Saurel Carbohydrate polymers 80 (3), 817-827, 2010 | 105 | 2010 |
| Interfacial and emulsifying characteristics of acid-treated pea protein A Gharsallaoui, E Cases, O Chambin, R Saurel Food Biophysics 4, 273-280, 2009 | 103 | 2009 |
| Properties of spray-dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water A Gharsallaoui, G Roudaut, L Beney, O Chambin, A Voilley, R Saurel Food Chemistry 132 (4), 1713-1720, 2012 | 97 | 2012 |
| Vacuum impregnation pretreatment with pectinmethylesterase to improve firmness of pasteurized fruits P Degraeve, R Saurel, Y Coutel Journal of Food Science 68 (2), 716-721, 2003 | 86 | 2003 |
| Nanoencapsulation of essential oils as natural food antimicrobial agents: An overview W Liao, W Badri, E Dumas, S Ghnimi, A Elaissari, R Saurel, ... Applied Sciences 11 (13), 5778, 2021 | 73 | 2021 |
| Modelling of French Emmental cheese water activity during salting and ripening periods R Saurel, A Pajonk, J Andrieu Journal of Food Engineering 63 (2), 163-170, 2004 | 72 | 2004 |
| Experimental study and modeling of nisin diffusion in agarose gels I Sebti, D Blanc, A Carnet-Ripoche, R Saurel, V Coma Journal of Food Engineering 63 (2), 185-190, 2004 | 71 | 2004 |
| Firming of fruit tissues by vacuum-infusion of pectin methylesterase: visualisation of enzyme action A Guillemin, F Guillon, P Degraeve, C Rondeau, MF Devaux, F Huber, ... Food chemistry 109 (2), 368-378, 2008 | 70 | 2008 |
| Experimental study and modeling of effective NaCl diffusion coefficients values during Emmental cheese brining AS Pajonk, R Saurel, J Andrieu Journal of Food Engineering 60 (3), 307-313, 2003 | 70 | 2003 |
| Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization B Oliete, F Potin, E Cases, R Saurel Innovative food science & emerging technologies 47, 292-300, 2018 | 65 | 2018 |
| Native-state pea albumin and globulin behavior upon transglutaminase treatment A Djoullah, Y Djemaoune, F Husson, R Saurel Process Biochemistry 50 (8), 1284-1292, 2015 | 64 | 2015 |
| Influence of impregnation solution viscosity and osmolarity on solute uptake during vacuum impregnation of apple cubes (var. Granny Smith) A Guillemin, P Degraeve, C Noël, R Saurel Journal of Food Engineering 86 (4), 475-483, 2008 | 61 | 2008 |
