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Controlled release of riboflavin encapsulated in pea protein microparticles prepared by emulsion-enzymatic gelation process

Attaf Djoullah , Rémi Saurel
Journal of Food Engineering, 2021, 292, pp.110276. ⟨10.1016/j.jfoodeng.2020.110276⟩
Journal articles hal-03122505v1

Monitoring of transglutaminase crosslinking reaction by 1H NMR spectroscopy on model substrates

Attaf Djoullah , Nicolas Sok , Yanis Djemaoune , Marie-José Penouilh , Florence Husson et al.
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2015, 475, pp.69-74. ⟨10.1016/j.colsurfa.2014.12.066⟩
Journal articles hal-02413068v1

Size measuring techniques as tool to monitor pea proteins intramolecular crosslinking by transglutaminase treatment

Attaf Djoullah , Ghali Krechiche , Florence Husson , Rémi Saurel
Food Chemistry, 2016, 190, pp.197 - 200. ⟨10.1016/j.foodchem.2015.05.091⟩
Journal articles hal-01484094v1

Gelation behaviors of denaturated pea albumin and globulin fractions during transglutaminase treatment

Attaf Djoullah , Florence Husson , Rémi Saurel
Food Hydrocolloids, 2018, 77, pp.636-645. ⟨10.1016/j.foodhyd.2017.11.005⟩
Journal articles hal-01666643v1

Native-state pea albumin and globulin behavior upon transglutaminase treatment

Attaf Djoullah , Yanis Djemaoune , Florence Husson , Rémi Saurel
Process Biochemistry, 2015, 50 (8), pp.1284-1292. ⟨10.1016/j.procbio.2015.04.021⟩
Journal articles hal-02413019v1

1H NMR Spectroscopy As Tool To Study Transglutaminase Crosslinking Of Pea Globulin

Attaf Djoullah , Nicolas Sok , Yanis Djemaoune , Florence Husson , Rémi Saurel et al.
Proceedings of FaBE 2013 International Conferences on Food and Biosystems Engineering, 2, Technological Educational Institute of Thessaly (TEI of Thessaly), pp.351-355, 2013, 978-960-9510-11-0
Book sections hal-02413499v1