Perla Relkin

Perla Relkin

Paris-Saclay Food and Bioproduct Engineering - Paris / France
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 1659594
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person_outline Perla Relkin's MOST POPULAR ARTICLES
1-) Thermal unfolding of β‐lactoglobulin, α‐lactalbumin, and bovine serum albumin. A thermodynamic approachP Relkin, DM MulvihillCritical Reviews in Food Science & Nutrition 36 (6), 565-601, 19962051996
2-) Heat-induced gelation of porcine blood plasma proteins as affected by pHE Davila, D Parés, G Cuvelier, P RelkinMeat science 76 (2), 216-225, 20071142007
3-) Influence of thermal history on the stability of gelatin gelsC Michon, G Cuvelier, P Relkin, B LaunayInternational journal of biological macromolecules 20 (4), 259-264, 19971121997
4-) Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsionsP Relkin, M Fabre, E GuichardJournal of agricultural and food chemistry 52 (20), 6257-6263, 20041142004
5-) Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsionsP Relkin, S SourdetFood Hydrocolloids 19 (3), 503-511, 20051102005