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Othmeni Ines

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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
Pea protein (3); Proteins structures (3); foaming properties (2); Protein structure (2); structure (2);
Main Referenced Unit & Research Centers
TERRA Research Centre. Microbial technologies - ULiège (1)
Main Referenced Disciplines
Food science (9)

Publications (total 9)

The most downloaded
61 downloads
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 https://hdl.handle.net/2268/318525

The most cited

55 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. (2025). Contribution to the study of molecular changes in pea proteins during the manufacturing process: structure-function relationship [Doctoral thesis, ULiège. GxABT - Liège Université. Gembloux Agro-Bio Tech]. ORBi-University of Liège. https://orbi.uliege.be/handle/2268/333190

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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