Salma Ben-Harb

Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels

F. Irlinger, M. Panouillé, A. Saint-Eve, 2020 .

Design of microbial consortia for the fermentation of pea-protein-enriched emulsions.

F. Irlinger, M. Panouillé, A. Saint-Eve, 2019, International journal of food microbiology.

Properties Of An Analogue Cheese Obtained From Raw Peanut

J. Saiter, M. Negahban, J. Lorand, 2020 .

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

F. Irlinger, M. Panouillé, A. Saint-Eve, 2017 .

Multiscale quantitative characterization of demineralized casein micelles: How the partial excision of nano-clusters leads to the aggregation during rehydration

R. Karoui, M. Schmutz, G. Delaplace, 2020 .