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Othmeni Ines

TERRA Research Centre

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ORCID
0000-0003-2031-8190
Main Referenced Co-authors
Blecker, Christophe  (8)
Karoui, Romdhane  (4)
Karoui, Romdhane (3)
Figula, Antoine  (2)
Francis, Frédéric  (2)
Main Referenced Keywords
Proteins structures (3); Pea protein (2); Protein structure (2); structure (2); Analytical Chemistry (1);
Main Referenced Disciplines
Food science (8)

Publications (total 8)

The most downloaded
11 downloads
Kerezsi, A. D., Jacquet, N., Othmeni, I., Figula, A., Francis, F., & Blecker, C. (28 April 2024). Microfluidized soy proteins have different behavior in solid and liquid states [Poster presentation]. AOCS. https://hdl.handle.net/2268/326605

The most cited

21 citations (OpenAlex)

Othmeni, I., Karoui, R.* , & Blecker, C.*. (17 August 2024). Impact of pH on the structure, interfacial and foaming properties of pea protein isolate: Investigation of the structure - Function relationship. International Journal of Biological Macromolecules, 278, 134818. doi:10.1016/j.ijbiomac.2024.134818 https://hdl.handle.net/2268/321300

Othmeni, I., Blecker, C., & Karoui, R. (30 June 2025). Comprehensive review of emerging analytical methods for pea protein structure analysis: Advances and implications for food science over the last five years. Food Chemistry, 478, 143745. doi:10.1016/j.foodchem.2025.143745
Peer Reviewed verified by ORBi

Othmeni, I., Blecker, C., & Karoui, R. (22 December 2024). pH-dependent emulsifying properties of pea protein isolate: Investigation of the structure - Function relationship. International Journal of Biological Macromolecules, 290, 139105. doi:10.1016/j.ijbiomac.2024.139105
Peer Reviewed verified by ORBi

Othmeni, I., Blecker, C., & Karoui, R. (06 October 2024). Impact of pH on the structure, interfacial and foaming properties of pea protein isolate: Investigation of the structure – Function relationship [Poster presentation]. 6th Food Structure and Functionality Symposium: Meeting the sustainability challenge, Bruges, Belgium.
Peer reviewed

Othmeni, I., Karoui, R.* , & Blecker, C.*. (17 August 2024). Impact of pH on the structure, interfacial and foaming properties of pea protein isolate: Investigation of the structure - Function relationship. International Journal of Biological Macromolecules, 278, 134818. doi:10.1016/j.ijbiomac.2024.134818
Peer Reviewed verified by ORBi
* These authors have contributed equally to this work.

Diana Kerezsi, A., Jacquet, N., Lelia Pop, O., Othmeni, I., Figula, A., Francis, F., Karamoko, G., Karoui, R., & Blecker, C. (July 2024). Impact of pilot-scale microfluidization on soybean protein structure in powder and solution. Food Research International, 188, 114466. doi:10.1016/j.foodres.2024.114466
Peer Reviewed verified by ORBi

Othmeni, I., Blecker, C., & Karoui, R. (30 April 2024). Advances on analytical methods for pea protein structure characterization – A review [Poster presentation]. Sustainable Protein Forum, Montréal, Canada.
Editorial reviewed

Othmeni, I., Blecker, C., & Karoui, R. (30 April 2024). Impact of pH on the structure and foaming properties of pea protein isolate: Investigation of the structure – Function relationship [Poster presentation]. Sustainable Protein Forum, Montréal, Canada.
Editorial reviewed

Kerezsi, A. D., Jacquet, N., Othmeni, I., Figula, A., Francis, F., & Blecker, C. (28 April 2024). Microfluidized soy proteins have different behavior in solid and liquid states [Poster presentation]. AOCS.

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