Eliane Cases

Eliane Cases
University of Burgundy | UB · AgroSup Dijon

About

21
Publications
3,066
Reads
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632
Citations
Citations since 2017
3 Research Items
340 Citations
2017201820192020202120222023020406080
2017201820192020202120222023020406080
2017201820192020202120222023020406080
2017201820192020202120222023020406080
Introduction
Skills and Expertise

Publications

Publications (21)
Article
The effect of dynamic high‐pressure treatment, also named microfluidization, on the surface properties of thermal pea albumin aggregates (AA) and their foaming ability was investigated at pH 3, 5, and 7. The solubility of albumin particles was not affected by the increase in microfluidization pressure from 70 to 130 MPa. Particle charge depended on...
Article
The effects of microfluidization and drying method on the characteristics and techno-functional properties of pea (Pisum sativum L.) globulin aggregates were investigated. Pea globulin aggregates were microfluidized at 130 MPa and spray-dried or freeze-dried thereafter. Microfluidization decreased aggregate size and surface hydrophobicity due to pr...
Article
The effects of thermal aggregation and microfluidization on pea (Pisum sativum L.) globulin characteristics and emulsifying properties were investigated. The thermal treatment of native pea globulins (NPs) induced the formation of aggregates (<150 nm) that were partially stabilized by disulphide bonds and characterized by higher surface hydrophobic...
Article
Iron supplementation can promote oxidation of food matrices as well as cell lipids. The oxidative stability of oil/water emulsions stabilised by β-lactoglobulin (BLG) or sodium caseinate (SC) was studied in the presence of Fe-bisglycinate, NaFe-EDTA or FeSO4. Lipid oxidation was evaluated by following the peroxide value (PV) and the thiobarbituric...
Article
In this study, development of pea (Pisum sativum) protein stabilised dry and reconstituted emulsions is presented. Dry emulsions were prepared by spray-drying liquid emulsions in a laboratory spray-dryer. The effect of drying on the physical stability of oil-in-water emulsions containing pea protein-coated and pea protein/pectin-coated oil droplets...
Article
Iron incorporated into food systems induces oxidation and precipitation. The consequences are reduced bioavailability and a functional modification of other food components such as proteins. The iron-chelates such as ferrous bisglycinate represent a possibility to avoid side effects, since the iron is protected. The aim of this study is to investig...
Article
The effect of the addition of high methoxyl pectin on the stability of pea protein isolate emulsions was investigated. Except for low pectin concentrations at acidic pHs where bridging flocculation occurred the addition of pectin improved emulsion stability to pH changes and depletion flocculation induced by maltodextrin addition. The mechanism of...
Article
This work presents equilibrium and dynamic aspects for the adsorption at the oil–water interface of pea (Pisum sativum L.) protein isolate (PPI). Dynamic interfacial tension, γ, and surface viscoelasticity modulus, ε, were determined using pendant-drop method. Adsorption kinetics studies revealed that pea proteins adsorb faster at pH 7.0 than at ac...
Article
The relationship between the content of N-acetylneuraminic acid residues of micellar K-casein and acid coagulability of milk was investigated. At 30 °C, partial deglycosylation of micellar K-casein does not significantly affect the content of micellar proteins, micellar surface charge, and micellar solvation. Casein micelles modified by the release...
Article
The viscoelastic properties of acid milk gels containing small amounts of different fats were investigated. Skim milk was reconstituted from ultra low-heat skim milk powder and emulsions made with 2% (v/v) sunflower oil, olive oil, groundnut oil, or anhydrous milk fat using a pressure homogenizer. Acidification at 20 °C for 14 h to pH ∼4.6 was achi...
Article
Biomass production of Penicillium camemberti was investigated in selected media, including synthetic media supplemented with either linoleic acid or soybean oil and a dairy medium containing soybean oil and found to be 6.5, 8.3 and 61 g/l, respectively. The presence of soybean oil in the synthetic medium enhanced the production of 1-octen-3-ol, in...
Article
The purpose of this study is to investigate the tension properties and dilatational viscoelastic modulus of various skim milk proteins (whole milk, EDTA-treated milk, beta-casein, and beta-lactoglobulin) at an oil/water interface at 20 degrees C. Measurements are performed using a dynamic drop tensiometer for 15,000 s. The aqueous bulk phase is a s...
Article
In this work, we hypothesized that the difference in the dielectric constant value existing between two non-miscible phases such as oil and water could be partially responsible for both protein unfolding and reorganization of the protein structure at the interface. So, we replaced the oil phase, whose dielectric constant value is 2, by organic solv...
Article
The decrease in medium permittivity due to temperature rise could play an important role in the denaturation/polymerization of heat-treated β-lactoglobulin. The permittivity of a β-lactoglobulin suspension was decreased, either by heat treatment or by adding organic solvent, and the rate of loss of the native β-lactoglobulin was estimated by SDS-PA...
Article
Chemical modifications are used to improve functional properties of food proteins. They are also used for fundamental studies of structure/function relationships. The main chemical modifications of food proteins are reviewed. Resulting typical functional properties including emulsification, foaming, hydration, viscosity and gelation were presented.
Article
ABSTRACT To study the importance of hydrophobic interaction on the mechanism of acid milk gel formation, milk coagulation process was monitored at 30 °C in presence of various levels of sodium dodecyl sulphate (SDS). As a function of the SDS concentration, acid milk coagulability was either enhanced or reduced. Main pH-induced biochemical changes w...
Article
The addition of sodium dodecyl sulfate (SDS) during skim-milk reconstitution contributed to a modification of hydrophobic interactions and, consequently, to change in the micellar structure. SDS-induced modifications in casein micelles were investigated by biochemical measurements (soluble mineral and protein analyses, granulometric and electrokine...
Article
Regeneration of plasma ultrafiltrate is a significant step towards the development of wearable artificial kidneys (WAK). Monolayers of Madin–Darby canine kidney (MDCK) cells were grown on inner surface of cellulose diacetate hollow fibers contained in mini-filters. Eight such devices were tested as bioartificial tubules for regeneration of peritone...
Article
The addition of SDS during skim milk reconstitution is an original approach to study the effect of an ionic amphiphilic molecule on the milk system and particularly on the casein micelle component. SDS-induced changes in casein micelles were investigated by turbidimetry, rheology, scanning electron microscopy (SEM) and biochemical measurements (inc...
Article
Full-text available
To evaluate the nature of the main interactions that are involved in the formation of casein gels made by the acidification or rennet coagulation of milk, we investigated the combined effects of ultracentrifuga- tion and specific dissociating agents on protein solubilization. The method used was based on the ability of gelled proteins to resist the...
Article
Full-text available
ABSTRACT The effects of succinylation,on the rennet,coagula- tion of milk,were,investigated,to find a relationship between,the,level of chemical,modification,and,the ability of milk,protein,to coagulate. The strengthen- ing rate and the final firmness,of the gel decreased,as the extent of succinylation increased, which could be related,to the micro...

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