Résultats pour Auteur : "Kapel, Romain"

Chelating peptides from rapeseed meal protein hydrolysates: identification and evaluation of their capacity to inhibit lipid oxidation. Beaubier Sophie, Durand Erwann, Lenclume Charles, Fine Frédéric, Aymes Arnaud, Framboisier Xavier, Kapel Romain, Villeneuve Pierre. 2023. Food Chemistry, 422:136187, 9 p.

Antioxidant chelating peptides production from Rapeseed meal proteins proteolysis. Durand Erwann, Villeneuve Pierre, Kaugarenia Nastassia, Barouh Nathalie, Kapel Romain. 2022. Journal of the American Oil Chemists' Society, 99 (S1), suppl. 2022 AOCS Annual Meeting and Expo, Résumé : 113-114. 2022 AOCS Annual Meeting and Expo, Atlanta, États-Unis, 1 Mai 2022/4 Mai 2022.

Optimization of potent mineral chelating peptides production from rapeseed meal proteins proteolysis and peptide characterizations. Kaugarenia Nastassia, Beaubier Sophie, Durand Erwann, Lesage François, Framboisier Xavier, Aymes Arnaud, Villeneuve Pierre, Kapel Romain. 2022. Journal of the American Oil Chemists' Society, 99 (S1), suppl. 2022 AOCS Annual Meeting and Expo, Résumé : 167-168. 2022 AOCS Annual Meeting and Expo, Atlanta, États-Unis, 1 Mai 2022/4 Mai 2022.

Optimization of selective hydrolysis of cruciferins for production of potent mineral chelating peptides and napins purification to valorize total rapeseed meal proteins. Kaugarenia Nastassia, Beaubier Sophie, Durand Erwann, Aymes Arnaud, Villeneuve Pierre, Lesage François, Kapel Romain. 2022. Foods, 11 (17), n.spéc. High-Value Products from Food Wastes:2618, 16 p.

High metal chelating properties from rapeseed meal proteins to counteract lipid oxidation in foods: Controlled proteolysis and characterization. Durand Erwann, Beaubier Sophie, Fine Frédéric, Villeneuve Pierre, Kapel Romain. 2021. European Journal of Lipid Science and Technology, 123 (6):2000380, 12 p.

Production and antioxidant capacity of bioactive peptides from plant biomass to counteract lipid oxidation. Durand Erwann, Beaubier Sophie, Ilic Isidora, Fine Frédéric, Kapel Romain, Villeneuve Pierre. 2021. Current Research in Food Science, 4 : 365-397.