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1

Effects of milk protein type and pre-heating on physical stability of whipped and frozen emulsions

Stéphanie Sourdet, Perla Relkin, Bertrand César

Journal:

Colloids and Surfaces B: Biointerfaces

Year:

2003

Language:

english

File:

PDF, 351 KB

english, 2003

2

Effect of surfactant on structure thermal behavior of cetyl stearyl alcohols

Karl, Wunsch, Perla, Relkin, Gérard, Cuvelier, Franck, Clément, Luc, Nicolas-Morgantini, Hayat, Benkhelifa, Denis, Flick

Journal:

Journal of Thermal Analysis and Calorimetry

Year:

2016

Language:

english

File:

PDF, 645 KB

english, 2016

3

Characterisation of chicken fat dry fractionation at the pilot scale

Elodie Arnaud, Perla Relkin, Michel Pina, Antoine Collignan

Journal:

European Journal of Lipid Science and Technology

Year:

2004

Language:

english

File:

PDF, 138 KB

english, 2004

4

Thermal behavior of fat droplets as related to adsorbed milk proteins in complex food emulsions. A DSC study

Perla Relkin, Amel Ait-Taleb, Stéphanie Sourdet, Pierre-Yves Fosseux

Journal:

Journal of the American Oil Chemists' Society

Year:

2003

Language:

english

File:

PDF, 94 KB

english, 2003

5

Enhancement of protein structure-forming properties in liquid foams by spray drying

Clémence Bernard, Bertrand Broyart, Jean Vasseur, Pablo Granda, Perla Relkin

Journal:

Dairy Science & Technology (EDP Sciences)

Year:

2008

File:

PDF, 1.18 MB

2008

6

Aeration of low fat dairy emulsions: Effects of saturated–unsaturated triglycerides

Ali Bazmi, Albert Duquenoy, Perla Relkin

Journal:

International Dairy Journal

Year:

2007

Language:

english

File:

PDF, 711 KB

english, 2007

7

Effect of Processing on Physicochemical Characteristics and Bioefficacy of β-Lactoglobulin–Epigallocatechin-3-gallate Complexes

Lestringant, Pauline, Guri, Anilda, Gülseren, İbrahim, Relkin, Perla, Corredig, Milena

Journal:

Journal of Agricultural and Food Chemistry

Year:

2014

Language:

english

File:

PDF, 477 KB

english, 2014

8

Study of the stability of egg white protein-based foams: effect of heating protein solution

Natahlie Hagolle, Perla Relkin, Yves Popineau, Dominique Bertrand

Journal:

Journal of the Science of Food and Agriculture

Year:

2000

Language:

english

File:

PDF, 341 KB

english, 2000

9

Thermal denaturation and heat-induced gelation properties of β-lactoglobulin. Effects of some chemical parameters

Tong Xun Liu, Perla Relkin, Bernard Launay

Journal:

Thermochimica Acta

Year:

1994

Language:

english

File:

PDF, 1010 KB

english, 1994

10

Nitrogen negative ions observed from NO and N2 molecules

Journal:

International Journal of Mass Spectrometry and Ion Processes

Year:

1987

Language:

english

File:

PDF, 582 KB

english, 1987

11

Formation and structural heat-stability of β-lactoglobulin/surfactant complexes

Shlomo Magdassi, Yelena Vinetsky, Perla Relkin

Journal:

Colloids and Surfaces B: Biointerfaces

Year:

1996

Language:

english

File:

PDF, 697 KB

english, 1996

12

Lipid nanoparticles as vitamin matrix carriers in liquid food systems: On the role of high-pressure homogenisation, droplet size and adsorbed materials

Rizwan Shukat, Perla Relkin

Journal:

Colloids and Surfaces B: Biointerfaces

Year:

2011

Language:

english

File:

PDF, 451 KB

english, 2011

13

Foaming properties of β-Lactoglobulin: impact of pre-heating and addition of isoamyl acetate

Isabelle Marin, Perla Relkin

Journal:

International Journal of Food Science & Technology

Year:

1999

Language:

english

File:

PDF, 318 KB

english, 1999

14

Starch Retrogradation in Cassava Flour From Cooked Parenchyma

Eduardo Rodríguez-Sandoval, Alejandro Fernández-Quintero, Gerard Cuvelier, Perla Relkin, Luis Arturo Bello-Pérez

Journal:

Starch - Stärke

Year:

2008

Language:

english

File:

PDF, 235 KB

english, 2008

15

Using thermal analysis and combined techniques for food characterization

Journal:

Journal of Thermal Analysis and Calorimetry

Year:

2005

Language:

english

File:

PDF, 1.69 MB

english, 2005

16

Thermal transitions and fat droplet stability in ice-cream mixmodel systems

A. Bazmi, Perla Relkin

Journal:

Journal of Thermal Analysis and Calorimetry

Year:

2006

Language:

english

File:

PDF, 1.58 MB

english, 2006

17

Factors affecting vitamin degradation in oil-in-water nano-emulsions

Perla Relkin, Jin-Mi Jung, Michel Ollivon

Journal:

Journal of Thermal Analysis and Calorimetry

Year:

2009

Language:

english

File:

PDF, 371 KB

english, 2009

18

Preface

Sylviane Lesieur, Claudie Bourgaux, Perla Relkin

Journal:

Journal of Thermal Analysis and Calorimetry

Year:

2009

Language:

english

File:

PDF, 97 KB

english, 2009

19

Crystallisation behaviour of palm oil nanoemulsions carrying vitamin E

Rizwan Shukat, Claudie Bourgaux, Perla Relkin

Journal:

Journal of Thermal Analysis and Calorimetry

Year:

2012

Language:

english

File:

PDF, 675 KB

english, 2012

20

Structural Behaviour of Lipid Droplets in Protein-stabilized Nano-emulsions and Stability of α-Tocopherol

Perla Relkin, Jin-Mi Yung, Daniel Kalnin, Michel Ollivon

Journal:

Food Biophysics

Year:

2008

Language:

english

File:

PDF, 295 KB

english, 2008

21

Interaction properties of β-lactoglobulin and benzaldehyde and effect on foaming properties of β-lactoglobulin

Isabelle Marin, Perla Relkin

Journal:

Year:

2000

Language:

english

File:

PDF, 173 KB

english, 2000

22

IMPACT OF CRYSTALLINE MILK FAT ON RHEOLOGICAL PROPERTIES OF ICE CREAM MIX EMULSIONS DURING AGING TIME AT 4C

ALI BAZMI, BERNARD LAUNAY, GÉRARD CUVELIER, PERLA RELKIN

Journal:

Journal of Texture Studies

Year:

2008

Language:

english

File:

PDF, 350 KB

english, 2008

23

Food protein aggregates as vitamin-matrix carriers: Impact of processing conditions

Perla Relkin, Rizwan Shukat

Journal:

Year:

2012

Language:

english

File:

PDF, 502 KB

english, 2012

24

Enhancement of emulsifying properties of whey proteins by controlling spray-drying parameters

Clémence Bernard, Stéphanie Regnault, Solie Gendreau, Stéphanie Charbonneau, Perla Relkin

Journal:

Food Hydrocolloids

Year:

2011

Language:

english

File:

PDF, 357 KB

english, 2011

25

Heat-induced gelation of porcine blood plasma proteins as affected by pH

Eduard Dàvila, Dolors Parés, Gérard Cuvelier, Perla Relkin

Journal:

Year:

2007

Language:

english

File:

PDF, 1022 KB

english, 2007

26

Reversibility of heat-induced conformational changes and surface exposed hydrophobic clusters of β-lactoglobulin: their role in heat-induced sol–gel state transition

Journal:

International Journal of Biological Macromolecules

Year:

1998

Language:

english

File:

PDF, 155 KB

english, 1998

27

Thermal unfolding of β‐lactoglobulin, α‐lactalbumin, and bovine serum albumin. A thermodynamic approach

Relkin, Perla, Mulvihill, D. M.

Journal:

Critical Reviews in Food Science and Nutrition

Year:

1996

Language:

english

File:

PDF, 2.79 MB

english, 1996

28

Adsorption of Native and Hydrophobized Human IgG onto Silica: Isotherms, Calorimetry, and Biological Activity

Kamyshny, Alexander, Lagerge, Serge, Partyka, Stanislas, Relkin, Perla, Magdassi, Shlomo

Journal:

Year:

2001

Language:

english

File:

PDF, 95 KB

english, 2001

29

Encapsulation of labile compounds in heat- and high-pressure treated protein and lipid nanoparticles

Relkin, Perla, Shukat, Rizwan, Moulin, Gabrielle

Journal:

Food Research International

Year:

2014

Language:

english

File:

PDF, 1.27 MB

english, 2014

30

Enzyme triggered release of aroma molecules from oil-in-water emulsions

Wong, Rebecca C., Elias, Ryan J., Lambert, Joshua D., Relkin, Perla, Coupland, John N.

Journal:

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Year:

2013

Language:

english

File:

PDF, 447 KB

english, 2013

31

Nanostructures and polymorphisms in protein stabilised lipid nanoparticles, as food bioactive carriers: contribution of particle size and adsorbed materials

Relkin, Perla, Shukat, Rizwan, Bourgaux, Claudie, Meneau, Florian

Journal:

Procedia Food Science

Year:

2011

Language:

english

File:

PDF, 317 KB

english, 2011

32

Effect of Fat Nature and Aroma Compound Hydrophobicity on Flavor Release from Complex Food Emulsions

Relkin, Perla, Fabre, Marjorie, Guichard, Elisabeth

Journal:

Journal of Agricultural and Food Chemistry

Year:

2004

Language:

english

File:

PDF, 236 KB

english, 2004

33

Surface hydrophobicity changes and heat-induced modifications of .alpha.-lactalbumin

Eynard, Lucia., Iametti, Stefania., Relkin, Perla., Bonomi, Francesco.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1992

Language:

english

File:

PDF, 672 KB

english, 1992

34

Spray Dried Protein-Stabilized Emulsions as Vitamin Matrix Carriers: Contribution of Protein Aggregates and Lipid Nano- and Micro-Structures to Vitamin Long-Term Protection

Relkin, Perla, Shukat, Rizwan, Peyronel, Fernanda, Meneau, Florian

Journal:

Food Biophysics

Year:

2014

Language:

english

File:

PDF, 459 KB

english, 2014

35

Non-covalent binding of benzaldehyde to β-lactoglobulin: characterisation by spectrofluorimetry and electrospray ionisation mass-spectrometry

RELKIN, PERLA, MOLLE, DANIEL, MARIN, ISABELLE

Journal:

Journal Dairy Research

Year:

2001

Language:

english

File:

PDF, 211 KB

english, 2001

36

Cellulose nanocrystal surface functionalization for the controlled sorption of water and organic vapours

Espino-Pérez, Etzael, Bras, Julien, Almeida, Giana, Relkin, Perla, Belgacem, Naceur, Plessis, Cédric, Domenek, Sandra

Journal:

Year:

2016

Language:

english

File:

PDF, 1.60 MB

english, 2016

37

Delivery of Functionality in Complex Food Systems: Physically inspired approaches from nanoscale to microscale, Paris 14 to 17 July, 2015

Journal:

Food Research International

Year:

2016

Language:

english

File:

PDF, 135 KB

english, 2016

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