| Thermal unfolding of β‐lactoglobulin, α‐lactalbumin, and bovine serum albumin. A thermodynamic approach P Relkin, DM Mulvihill Critical Reviews in Food Science & Nutrition 36 (6), 565-601, 1996 | 221 | 1996 |
| Heat-induced gelation of porcine blood plasma proteins as affected by pH E Davila, D Parés, G Cuvelier, P Relkin Meat science 76 (2), 216-225, 2007 | 120 | 2007 |
| Influence of thermal history on the stability of gelatin gels C Michon, G Cuvelier, P Relkin, B Launay International journal of biological macromolecules 20 (4), 259-264, 1997 | 115 | 1997 |
| Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions P Relkin, S Sourdet Food Hydrocolloids 19 (3), 503-511, 2005 | 107 | 2005 |
| Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions P Relkin, M Fabre, E Guichard Journal of agricultural and food chemistry 52 (20), 6257-6263, 2004 | 106 | 2004 |
| Reversibility of heat-induced conformational changes and surface exposed hydrophobic clusters of β-lactoglobulin: their role in heat-induced sol–gel state transition P Relkin International Journal of Biological Macromolecules 22 (1), 59-66, 1998 | 105 | 1998 |
| Enhancement of emulsifying properties of whey proteins by controlling spray-drying parameters C Bernard, S Regnault, S Gendreau, S Charbonneau, P Relkin Food hydrocolloids 25 (4), 758-763, 2011 | 83 | 2011 |
| Formation and structural heat-stability of β-lactoglobulin/surfactant complexes S Magdassi, Y Vinetsky, P Relkin Colloids and Surfaces B: Biointerfaces 6 (6), 353-362, 1996 | 82 | 1996 |
| Characterization of bovine serum albumin adsorption on chromium and AISI 304 stainless steel, consequences for the Pseudomonas fragi K1 adhesion C Rubio, D Costa, MN Bellon-Fontaine, P Relkin, CM Pradier, P Marcus Colloids and Surfaces B: Biointerfaces 24 (3-4), 193-205, 2002 | 79 | 2002 |
| Structural behaviour of lipid droplets in protein-stabilized nano-emulsions and stability of α-tocopherol P Relkin, JM Yung, D Kalnin, M Ollivon Food Biophysics 3 (2), 163-168, 2008 | 77 | 2008 |
| Concentration effects on the kinetics of β-lactoglobulin heat denaturation: a differential scanning calorimetric study P Relkin, B Launay Food Hydrocolloids 4 (1), 19-32, 1990 | 72 | 1990 |
| Effects of milk protein type and pre-heating on physical stability of whipped and frozen emulsions S Sourdet, P Relkin, B César Colloids and Surfaces B: Biointerfaces 31 (1-4), 55-64, 2003 | 70 | 2003 |
| Food protein aggregates as vitamin-matrix carriers: Impact of processing conditions P Relkin, R Shukat Food chemistry 134 (4), 2141-2148, 2012 | 66 | 2012 |
| Effects of denaturation on soy protein–xanthan interactions: comparison of a whipping–rheological and a bubbling method DJ Carp, GB Bartholomai, P Relkin, AMR Pilosof Colloids and Surfaces B: Biointerfaces 21 (1-3), 163-171, 2001 | 64 | 2001 |
| Effect of sodium and calcium addition on thermal denaturation of apo-α-lactalbumin: a differential scanning calorimetric study P Relkin, B Launay, L Eynard Journal of dairy science 76 (1), 36-47, 1993 | 61 | 1993 |
| Study of the stability of egg white protein‐based foams: effect of heating protein solution N Hagolle, P Relkin, Y Popineau, D Bertrand Journal of the Science of Food and Agriculture 80 (8), 1245-1252, 2000 | 60 | 2000 |
| Starch retrogradation in cassava flour from cooked parenchyma E Rodríguez‐Sandoval, A Fernández‐Quintero, G Cuvelier, P Relkin, ... Starch‐Stärke 60 (3‐4), 174-180, 2008 | 58 | 2008 |
| Thermal denaturation and heat-induced gelation properties of β-lactoglobulin. Effects of some chemical parameters TX Liu, P Relkin, B Launay Thermochimica acta 246 (2), 387-403, 1994 | 58 | 1994 |
| Fat crystallization in complex food emulsions: effects of adsorbed milk proteins and of a whipping process P Relkin, S Sourdet, PY Fosseux Journal of Thermal Analysis and Calorimetry 71 (1), 187-195, 2003 | 53 | 2003 |
| Composition of fat protein layer in complex food emulsions at various weight ratios of casein-to-whey proteins S Sourdet, P Relkin, PY Fosseux, V Aubry Le Lait 82 (5), 567-578, 2002 | 53 | 2002 |
