Perla Relkin
机构: Biophysics for Food, AgroParisTech, Retired Professor
每年引用次数
引用次数
引用: 2,882
H-指数: 33
I10-指数 : 59
出版物: 145
Propriétés de dénaturation et d'agrégation thermiques de protéines de lactosérum
Perla Relkin
Annales des falsifications, de l'expertise chimique et toxicologique 95 ( 960) 239 -253
2002
RESISTANCE PROPERTY OF FAT DROPLETS TO COALESCENCE IN WHIPPED EMULSIONS: Effects of protein conformational state and fat crystallization.
Stéphanie Sourdet , Perla Relkin , Pierre-Yves Fosseux
2
2003
INFLUENCE OF FAT CRYSTALLINITY ON THE TEXTURE OF FOAMS
François Mariette , Daniel Kalnin , Michel Ollivon , Armel Davenel
2003
Contribution de l'ACD au suivi du fractionnement à sec de la matière grasse de poulet
Elodie Arnaud , Perla Relkin , Antoine Collignan ,
35ème Journées de calorimétrie et d'analyse thermique, Saint-Etienne, France, 11-13 mai 2004
2004
Flavor Release From Food Emulsions Varying in Their Composition in Fat and Proteins and Its Effect on Flavor Perception
Elisabeth Guichard , Perla Relkin , Marjorie Fabre
American Laboratory 40 ( 3)
5
2008
Potentialité de l'analyse calorimétrique différentielle pour la caractérisation de l'état de dénaturation de protéines du lactosérum
Perla Relkin
Annales des falsifications, de l'expertise chimique et toxicologique 95 ( 959) 189 -197
1
2002
Modelling of heat transfers and prediction of crystallization during cooling of chicken fat
Elodie Arnaud , Gilles Trystram , Perla Relkin , Antoine Collignan
s.n.
2005
Microcalorimétrie à balayage (DSC) : applications en agroalimentaire
Perla Relkin
Techniques de l’Ingénieur
2007
Study of the stability of egg white protein‐based foams: effect of heating protein solution
Natahlie Hagolle , Perla Relkin , Yves Popineau , Dominique Bertrand
Journal of the Science of Food and Agriculture 80 ( 8) 1245 -1252
44
2000
Composition of fat protein layer in complex food emulsions at various weight ratios of casein-to-whey proteins
St�phanie Sourdet , Perla Relkin , Pierre-Yves Fosseux , Victoire Aubry
Lait 82 ( 5) 567 -578
35
2002
Production of whey protein aggregates with controlled end-use properties
Perla Relkin , Clémence Bernard , Thierry Meylheuc , Jean Vasseur
Le Lait 87 ( 4-5) 337 -348
8
2007
Adsorption kinetics of β-lactoglobulin at the air/solution interface : impact of pre-heating and addition of isoamyl acetate
Isabelle Marin , Perla Relkin
Lait 79 ( 6) 587 -594
3
1999
Binding of benzaldehyde by β-lactoglobulin, by static headspace and high performance liquid chromatography in different physico-chemical conditions
Isabelle Andriot , Isabelle Marin , Gilles Feron , Perla Relkin
Lait 79 ( 6) 577 -586
20
1999
Adsorption of Native and Hydrophobized Human IgG onto Silica: Isotherms, Calorimetry, and Biological Activity
Alexander Kamyshny , Serge Lagerge , Stanislas Partyka , Perla Relkin
Langmuir 17 ( 26) 8242 -8248
25
2001
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 of the American Oil Chemists' Society 80 ( 8) 741 -746
18
2003
Using thermal analysis and combined techniques for food characterization
Perla Relkin
Journal of Thermal Analysis and Calorimetry 80 ( 3) 799 -801
4
2005
Thermal unfolding of β‐lactoglobulin, α‐lactalbumin, and bovine serum albumin. A thermodynamic approach
Perla Relkin , D. M. Mulvihill
Critical Reviews in Food Science and Nutrition 36 ( 6) 565 -601
211
1996
Enzyme triggered release of aroma molecules from oil-in-water emulsions
Rebecca C. Wong , Ryan J. Elias , Joshua D. Lambert , Perla Relkin
Colloids and Surfaces A: Physicochemical and Engineering Aspects 422 19 -23
4
2013
Influence of proteins on the release of aroma compounds into polymer film
Yuichi Hirata , Mélanie Massey , Perla Relkin , Paolo Nunes
Developments in food science 43 473 -476
2
2006
Heat-induced gelation of porcine blood plasma proteins as affected by pH.
Eduard Dàvila , Dolors Parés , Gérard Cuvelier , Perla Relkin
Meat Science 76 ( 2) 216 -225
66
2007