Sophie Beaubier

@univ-lorraine.fr

University of Lorraine
Laboratoire Réaction et Génie des Procédés - LRGP (UMR CNRS 7274)

Sophie Beaubier


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https://researchid.co/sophie.beaubier

RESEARCH INTERESTS

Bioprocesses
Plant proteins
Enzymatic transformation
Modelization and optimization of bioprocesses
19

Scopus Publications

346

Scholar Citations

9

Scholar h-index

9

Scholar i10-index

Scopus Publications

  • Mechanistic and kinetic modeling of enzymatic crosslinking of rapeseed albumins: influence of temperature, pH, and enzyme concentration
    Romain Faure, Sophie Beaubier, Ghislain Génin, Romain Kapel
    Journal of Food Engineering, 2027
    Enzymatic transformations of plant proteins require precise kinetic control due to the high cost of enzymes and the complexity of reaction mechanisms. In this study, an innovative approach is proposed to fit experimental enzymatic crosslinking data, to enable the modeling and simulation of plant protein crosslinking reactions. The transglutaminase-mediated crosslinking of rapeseed albumin (RA) was found to follow a distinctive evolution of crosslinked product formations that was independent of operating conditions, including pH, temperature, and enzyme concentration. Based on these trends, a unique crosslinking mechanism was identified and formalized through a system of crosslinking equations, describing the formation and consumption of individual crosslinked products. Under specific operating conditions, RA depletion kinetics exhibited a plateau behavior. The origins of this plateau were investigated and attributed to a combination of enzymatic deactivation and limited substrate accessibility. These mechanistic insights were incorporated into a kinetic model expressed as a system of differential equations and implemented in a fitting algorithm to describe experimental crosslinking kinetics across a broad range of pH and temperature conditions. The estimated kinetic constants were further regressed as a function of the enzyme-to-substrate ratio, showing strong correlations. The model accurately captured the evolution of RA monomers, dimers, trimers, and polydisperse products, enabling quantitative prediction of crosslinked protein product distributions under varying process conditions. This approach provides a robust framework for fitting experimental crosslinking data and establishes a predictive tool for simulation and optimization of enzymatic crosslinking processes in plant protein systems. • An original approach for crosslinking kinetics fitting was proposed. • A unique crosslinking mechanism independent of operating conditions was evidenced. • Mechanism identification links RA consumption to crosslinked product composition • Enzyme deactivation and RA accessibility hindered the reaction rate. • Crosslinking kinetics modeled across pH, temperature, and enzyme ratios
  • Role of interfacial elasticity (E′) as an indicator for the foam characteristics of plant proteins
    Mohammad Mahdi Assaf, Philippe Marchal, Florentin Michaux, Véronique Sadtler, Sophie Beaubier, Romain Kapel, Tayssir Hamieh, Thibault Roques-Carmes
    Journal of Molecular Liquids, 2026
  • Enzymatic crosslinking of rapeseed albumins: kinetic monitoring, physical characteristics, and functional property enhancements
    Romain Faure, Romain Kapel, Philippe Marchal, Ghislain Génin, Sophie Beaubier
    Food Hydrocolloids, 2026
    In response to the growing demand for plant-based and functional food ingredients, this study investigated the enzymatic crosslinking of rapeseed albumins (RA) using microbial transglutaminase (MTGase) to enhance their functional properties. A novel size-exclusion chromatography method was proposed to monitor the crosslinking kinetics, enabling the identification of RA dimers, trimers, and polydisperse products, as well as the residual native RA amounts. Differential scanning calorimetry revealed a slight reduction in denaturation temperature, and surface hydrophobicity increased steadily over time, indicating structural rearrangement. Crosslinked RA (CRA) exhibited a least gelation concentration of only 3 % compared to over 15 % for native RA, and formed stable gels with improved mechanical properties (elastic modulus of 500 Pa and critical strain of 4). In a mayonnaise-type model system, CRA significantly improved emulsion stability compared to native RA by reducing droplet size, thickening emulsion texture, and preserving structure over 30 days of storage. The enzymatic crosslinking process offers a promising strategy to valorize RA as a high-performance texturizing agent. These results contribute to the innovative applications of RA in plant-based emulsions and gels, contributing to the development of cleaner-label, protein-enriched foods. • RA crosslinked by MTGase form dimers, trimers, and polydisperse aggregates. • SE-HPLC enables accurate monitoring of RA crosslinking reaction kinetics. • Crosslinked RA form gels at only 3% protein, versus over 15% for native RA. • Emulsions with crosslinked RA show higher long-term stability. • Crosslinking enhances RA’s functionality as a food texturizing agent.
  • White wine lees protein extract: A promising fining agent for red wine clarification
    Luca Garcia, Alice Douliez, Benjamin Poulain, Lucie Gagnepain, Fanny Gallo, Romain Kapel, Sophie Beaubier, Claudia Nioi
    Lwt, 2025
    This study investigates the potential of white wine lees, a protein- and polysaccharide-rich winemaking by-product, as a sustainable fining agent for red wine clarification. Protein-rich extracts were produced using subcritical water extraction (SWE) and optimized via Response Surface Methodology. Chemical and molecular analyses (SDS-PAGE and SEC) revealed that the extracts were enriched in low to medium-molecular-weight peptides, similar to commercial gelatin hydrolysates. The fining performance of the extract was assessed in red wine and compared to commercial products like whole lees, gelatin, and patatin. The lees extract significantly reduced turbidity (−64.4 %) and tannin content (−18.4 %) while preserving color stability, achieving performance comparable to gelatin and superior to patatin. Moreover, it effectively reduced wine astringency, with minimal impact on chromatic characteristics. These findings demonstrate that SWE-derived white wine lees extract is a promising alternative to conventional fining agents, supporting circular economy practices in the winemaking industry. • Subcritical water extraction produces protein-rich fractions. • Extracts exhibit fining properties comparable to conventional agents (e.g., gelatin). • Lees-derived extracts effectively reduce turbidity and tannins of wine while preserving color. • Sustainable, wine-based fining alternative supporting the circular economy.
  • Study on Rapeseed Albumin Hydrolysis by PrtS Protease from Streptococcus thermophilus and Bioactivity Characterization of Resulting Hydrolysates
    Zeeshan Hafeez, Sophie Beaubier, Arnaud Aymes, Ségolène Christophe, Samina Akbar, Romain Kapel, Laurent Miclo
    Foods, 2025
    Lactic acid bacteria are well known for hydrolyzing milk proteins, but their application to plant proteins remains limited. This study evaluated the ability of the cell-wall-anchored PrtS protease from two Streptococcus thermophilus strains to hydrolyze rapeseed albumins (RAs), aiming to generate bioactive peptides with potential food functionality. The specific activity of PrtS was first determined using a chromogenic substrate. RAs were then hydrolyzed using 10X- and 100X-concentrated cell pellets of each strain to assess the hydrolysis kinetics and the enzymatic mechanism. The results showed concentration-dependent hydrolysis, with protein conversion and the degree of hydrolysis increasing threefold at 100X for both strains. Despite the increased hydrolysis, the peptides produced had similar average sizes, averaging at five amino acids, indicating a consistent “one-by-one” cleavage mechanism. The in vitro testing of the RA hydrolysates produced with 100X PrtS from S. thermophilus LMD-9 revealed dose-dependent antioxidant activity comparable to native RAs. Importantly, unlike native RAs, these hydrolysates did not induce increased secretion of the pro-inflammatory mediator IL-8 in inflamed HT-29 cells, suggesting a reduced pro-inflammatory potential. These findings demonstrate that PrtS protease from S. thermophilus can effectively hydrolyze rapeseed proteins to produce functional hydrolysates with improved bioactivity profiles. Such hydrolysates have promising applications as functional ingredients in plant-based food products, contributing both to health benefits and potential food preservation through antioxidant activity.
  • Study of the in vitro digestibility of oilseed protein concentrates compared to isolates for food applications
    Sophie Beaubier, Sara Albe-Slabi, Luna Beau, Olivier Galet, Romain Kapel
    Food Chemistry, 2025
    The research has primarily focused on isolates (>90 % protein) when studying oilseed protein products, but there is a growing interest in concentrates (65–90 % protein) due to their industrial viability and lower environmental impact. This study aimed to compare the in vitro digestibility of rapeseed and sunflower protein concentrates with isolates. Simulated digestion was conducted, and the resulting samples were analyzed using a size-exclusion chromatography approach. This approach can reliably quantify assimilable peptide fractions without interference from the complex matrix of these products. Surprisingly, similar digestibility values (around 40 %) were found for both oilseed protein concentrates and isolates. The study also compared the digestibility of total protein isolates versus albumin isolates from rapeseed and sunflower. The results highlighted the significant gastrointestinal resistance of the albumin fraction, which is the most important factor affecting the digestibility of these products. These digestibility results emphasize the strong potential of concentrates in food applications. • The in vitro digestibility of protein concentrate can be measured using SEC. • Rapeseed and sunflower albumins showed high resistance to gastrointestinal digestion. • The low digestibility of oilseed protein is determined by the impact of albumins. • The in vitro digestibility of oilseed concentrates is similar to that of isolates. • Fibers and other constituents in concentrates do not affect protein digestibility.
  • The role of extraction and purification conditions in flaxseed protein isolate production and its emulsifying properties
    Sara Albe-Slabi, Odile Mesieres, Sophie Beaubier, Luna Beau, Arnaud Aymes, Thibault Roques-Carmes, Véronique Sadtler, Romain Kapel
    Lwt, 2025
    The design of experiments varying the pH (6−8), NaCl concentration (0−0.5 M), and temperature (20−50°C) showed that the protein extractability doubled at high pH and NaCl concentration. However, the increase of temperature resulted in lower protein purity in the extract (-10%) probably due to the co-extraction of the mucilage. Concerning protein purification, the most efficient precipitation occurred at pH 4 (about 65%). The losses in proteins were primarily attributed to 2S conlinin. However, although NaCl improved the extraction yield, the presence of salt in the extract reduced the precipitation yield at pH 5−6 by 40%. The functional properties of proteins were also strongly dependent on the applied process conditions. As shown by structural analysis, precipitation at low pH led to partial denaturation of proteins, resulting in reduced solubility, notably at pH 3 (20%). However, the flaxseed isolate produced by extraction at pH 7.5 and precipitation at pH 4 exhibited an exceptionally high emulsifying capacity of 90%. Such excellent emulsification is extremely rare in plant proteins, which typically achieve 30−45% emulsifying capacity. Furthermore, the emulsion of flaxseed proteins exhibited remarkable stability for at least 20 days, and after thermal treatment. • NaCl level is the most significant parameter in extraction of flaxseed proteins • High temperature reduces the protein extractability and purity • NaCl used for extraction decreases the recovery of proteins during precipitation • Extraction and purification process impact the protein functionalities • Partially denatured flaxseed proteins exhibit extraordinary emulsifying properties
  • Chelating peptides from rapeseed meal protein hydrolysates: identification and evaluation of their capacity to inhibit lipid oxidation
    Sophie Beaubier, Erwann Durand, Charles Lenclume, Frédéric Fine, Arnaud Aymes, Xavier Framboisier, Romain Kapel, Pierre Villeneuve
    Food Chemistry, 2023
  • Improving the in vitro digestibility of rapeseed albumins resistant to gastrointestinal proteolysis while preserving the functional properties using enzymatic hydrolysis
    Sophie Beaubier, Carlos Pineda-Vadillo, Odile Mesieres, Xavier Framboisier, Olivier Galet, Romain Kapel
    Food Chemistry, 2023
  • Optimization of Selective Hydrolysis of Cruciferins for Production of Potent Mineral Chelating Peptides and Napins Purification to Valorize Total Rapeseed Meal Proteins
    Nastassia Kaugarenia, Sophie Beaubier, Erwann Durand, Arnaud Aymes, Pierre Villeneuve, François Lesage, Romain Kapel
    Foods, 2022
    Preventing oxidation and microbial spoilage are both major concerns in food industries. In this context, this study aimed to valorize the total rapeseed meal proteins with controlled enzymatic proteolysis to generate potent mineral-chelating peptides from cruciferins while keeping intact the antimicrobial napins. Implementation of proteolysis of total rapeseed protein isolate with the Prolyve® enzyme highlighted an interesting selective hydrolysis of the cruciferins. Hence, the mechanism of this particular hydrolysis was investigated through a Design of Experiments method to obtain a model for the prediction of kinetics (cruciferin degradation and napin purity) according to the operating conditions applied. Then, multicriteria optimization was implemented to maximize the napin purity and yield while minimizing both enzymatic cost and reaction time. Antioxidant assays of the peptide fraction obtained under the optimal conditions proved the high metal-chelating activity preservation (EC50 = 247 ± 27 µg) for more than three times faster production. This fraction might counteract lipid oxidation or serve as preventing agents for micronutrient deficiencies, and the resulting purified napins may have applications in food safety against microbial contamination. These results can greatly help the development of rapeseed meal applications in food industries.
  • Using the dual isotope method to assess cecal amino acid absorption of goat whey protein in rats, a pilot study
    Juliane Calvez, Nadezda Khodorova, Sophie Beaubier, Alexandra Eymard, Daniel Tomé, Claire Gaudichon
    Amino Acids, 2022
  • Multiobjective decision making strategy for selective albumin extraction from a rapeseed cold-pressed meal based on Rough Set approach
    Sophie Beaubier, Claire Defaix, Sara Albe-Slabi, Arnaud Aymes, Olivier Galet, Frantz Fournier, Romain Kapel
    Food and Bioproducts Processing, 2022
  • Selective extraction of napins: Process optimization and impact on structural and functional properties
    Sara Albe-Slabi, Claire Defaix, Sophie Beaubier, Olivier Galet, Romain Kapel
    Food Hydrocolloids, 2022
  • High Metal Chelating Properties from Rapeseed Meal Proteins to Counteract Lipid Oxidation in Foods: Controlled Proteolysis and Characterization
    Erwann Durand, Sophie Beaubier, Frederic Fine, Pierre Villeneuve, Romain Kapel
    European Journal of Lipid Science and Technology, 2021
  • A rational approach for the production of highly soluble and functional sunflower protein hydrolysates
    Sophie Beaubier, Sara Albe-Slabi, Arnaud Aymes, Marine Bianeis, Olivier Galet, Romain Kapel
    Foods, 2021
  • A new approach for modelling and optimizing batch enzymatic proteolysis
    Sophie Beaubier, Xavier Framboisier, Frantz Fournier, Olivier Galet, Romain Kapel
    Chemical Engineering Journal, 2021
  • Ultrafiltration fractionation of bovine hemoglobin hydrolysates: Prediction of separation performances for optimal enrichment in antimicrobial peptide
    Sophie Beaubier, Rémi Przybylski, Alice Bodin, Naïma Nedjar, Pascal Dhulster, Romain Kapel
    Membranes, 2021
  • Production and antioxidant capacity of bioactive peptides from plant biomass to counteract lipid oxidation
    Erwann Durand, Sophie Beaubier, Isidora Ilic, Frederic fine, Romain Kapel, Pierre Villeneuve
    Current Research in Food Science, 2021
  • Simultaneous quantification of the degree of hydrolysis, protein conversion rate and mean molar weight of peptides released in the course of enzymatic proteolysis
    Sophie Beaubier, Xavier Framboisier, Irina Ioannou, Olivier Galet, Romain Kapel
    Journal of Chromatography B Analytical Technologies in the Biomedical and Life Sciences, 2019

RECENT SCHOLAR PUBLICATIONS

  • Role of interfacial elasticity (E′) as an indicator for the foam characteristics of plant proteins
    MM Assaf, P Marchal, F Michaux, V Sadtler, S Beaubier, R Kapel, ...
    Journal of Molecular Liquids, 129676 , 2026
    2026
  • Mechanistic and kinetic modeling of enzymatic crosslinking of rapeseed albumins: influence of temperature, pH, and enzyme concentration
    R Faure, S Beaubier, G Génin, R Kapel
    Journal of Food Engineering, 113163 , 2026
    2026
  • Extraits protéiques de lies de vin blanc: vers de nouveaux agents de collage pour les vins rouges: Article prenant sa source de l’article de recherche “White wine lees protein …
    L Garcia, A Douliez, B Poulain, L Gagnepain, F Gallo, R Kapel, ...
    IVES Technical Reviews, vine and wine , 2026
    2026
  • White Wine Lees Protein Extract: A Promising Fining Agent for Red Wine Clarification
    L Garcia, A Douliez, B Poulain, L Gagnepain, F Gallo, R Kapel, ...
    LWT, 118867 , 2025
    2025
  • Enzymatic crosslinking of rapeseed albumins: kinetic monitoring, physical characteristics, and functional property enhancements
    R Faure, R Kapel, P Marchal, G Génin, S Beaubier
    Food Hydrocolloids, 112100 , 2025
    2025
    Citations: 2
  • Study on Rapeseed Albumin Hydrolysis by PrtS Protease from Streptococcus thermophilus and Bioactivity Characterization of Resulting Hydrolysates
    Z Hafeez, S Beaubier, A Aymes, S Christophe, S Akbar, R Kapel, L Miclo
    Foods 14 (13), 2235 , 2025
    2025
    Citations: 5
  • Study of the in vitro digestibility of oilseed protein concentrates compared to isolates for food applications
    S Beaubier, S Albe-Slabi, L Beau, O Galet, R Kapel
    Food Chemistry 464, 141737 , 2025
    2025
    Citations: 5
  • The role of extraction and purification conditions in flaxseed protein isolate production and its emulsifying properties
    S Albe-Slabi, O Mesieres, S Beaubier, L Beau, A Aymes, ...
    LWT 215, 117170 , 2025
    2025
    Citations: 7
  • Chelating peptides from rapeseed meal protein hydrolysates: identification and evaluation of their capacity to inhibit lipid oxidation
    S Beaubier, E Durand, C Lenclume, F Fine, A Aymes, X Framboisier, ...
    Food chemistry 422, 136187 , 2023
    2023
    Citations: 20
  • Improving the in vitro digestibility of rapeseed albumins resistant to gastrointestinal proteolysis while preserving the functional properties using enzymatic hydrolysis
    S Beaubier, C Pineda-Vadillo, O Mesieres, X Framboisier, O Galet, ...
    Food Chemistry 407, 135132 , 2023
    2023
    Citations: 42
  • Optimization of selective hydrolysis of cruciferins for production of potent mineral chelating peptides and napins purification to valorize total rapeseed meal proteins
    N Kaugarenia, S Beaubier, E Durand, A Aymes, P Villeneuve, F Lesage, ...
    Foods 11 (17), 2618 , 2022
    2022
    Citations: 8
  • Using the dual isotope method to assess cecal amino acid absorption of goat whey protein in rats, a pilot study
    J Calvez, N Khodorova, S Beaubier, A Eymard, D Tomé, C Gaudichon
    Amino acids 54 (5), 811-821 , 2022
    2022
    Citations: 3
  • Multiobjective decision making strategy for selective albumin extraction from a rapeseed cold-pressed meal based on Rough Set approach
    S Beaubier, C Defaix, S Albe-Slabi, A Aymes, O Galet, F Fournier, ...
    Food and Bioproducts Processing 133, 34-44 , 2022
    2022
    Citations: 7
  • Antioxidant chelating peptides production from Rapeseed meal proteins proteolysis
    E Durand, P Villeneuve, N Kaugarenia, N Barouh, R Kapel
    Journal of the American Oil Chemists' Society 99 (S1), 113-114 , 2022
    2022
  • Optimization of potent mineral chelating peptides production from rapeseed meal proteins proteolysis and peptide characterizations
    N Kaugarenia, S Beaubier, E Durand, F Lesage, X Framboisier, A Aymes, ...
    Journal of the American Oil Chemists' Society 99 (S1), 167-168 , 2022
    2022
  • Selective extraction of napins: Process optimization and impact on structural and functional properties
    S Albe-Slabi, C Defaix, S Beaubier, O Galet, R Kapel
    Food Hydrocolloids 122, 107105 , 2022
    2022
    Citations: 28
  • Study of Linseed Protein Extraction and Purification: Impact of Process Conditions on Protein Functional and Structural Properties.
    SA Slabi, S Beaubier, M Ndiaye, O Galet, R Kapel
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 98, 100-100 , 2021
    2021
  • High metal chelating properties from rapeseed meal proteins to counteract lipid oxidation in foods: controlled proteolysis and characterization
    E Durand, S Beaubier, F Fine, P Villeneuve, R Kapel
    European journal of lipid science and technology 123 (6), 2000380 , 2021
    2021
    Citations: 21
  • A rational approach for the production of highly soluble and functional sunflower protein hydrolysates
    S Beaubier, S Albe-Slabi, A Aymes, M Bianeis, O Galet, R Kapel
    Foods 10 (3), 664 , 2021
    2021
    Citations: 27
  • A new approach for modelling and optimizing batch enzymatic proteolysis
    S Beaubier, X Framboisier, F Fournier, O Galet, R Kapel
    Chemical Engineering Journal 405, 126871 , 2021
    2021
    Citations: 27

MOST CITED SCHOLAR PUBLICATIONS

  • Production and antioxidant capacity of bioactive peptides from plant biomass to counteract lipid oxidation
    E Durand, S Beaubier, I Ilic, R Kapel, P Villeneuve
    Current Research in Food Science 4, 365-397 , 2021
    2021
    Citations: 71
  • Simultaneous quantification of the degree of hydrolysis, protein conversion rate and mean molar weight of peptides released in the course of enzymatic proteolysis
    S Beaubier, X Framboisier, I Ioannou, O Galet, R Kapel
    Journal of Chromatography B 1105, 1-9 , 2019
    2019
    Citations: 54
  • Improving the in vitro digestibility of rapeseed albumins resistant to gastrointestinal proteolysis while preserving the functional properties using enzymatic hydrolysis
    S Beaubier, C Pineda-Vadillo, O Mesieres, X Framboisier, O Galet, ...
    Food Chemistry 407, 135132 , 2023
    2023
    Citations: 42
  • Selective extraction of napins: Process optimization and impact on structural and functional properties
    S Albe-Slabi, C Defaix, S Beaubier, O Galet, R Kapel
    Food Hydrocolloids 122, 107105 , 2022
    2022
    Citations: 28
  • A rational approach for the production of highly soluble and functional sunflower protein hydrolysates
    S Beaubier, S Albe-Slabi, A Aymes, M Bianeis, O Galet, R Kapel
    Foods 10 (3), 664 , 2021
    2021
    Citations: 27
  • A new approach for modelling and optimizing batch enzymatic proteolysis
    S Beaubier, X Framboisier, F Fournier, O Galet, R Kapel
    Chemical Engineering Journal 405, 126871 , 2021
    2021
    Citations: 27
  • High metal chelating properties from rapeseed meal proteins to counteract lipid oxidation in foods: controlled proteolysis and characterization
    E Durand, S Beaubier, F Fine, P Villeneuve, R Kapel
    European journal of lipid science and technology 123 (6), 2000380 , 2021
    2021
    Citations: 21
  • Chelating peptides from rapeseed meal protein hydrolysates: identification and evaluation of their capacity to inhibit lipid oxidation
    S Beaubier, E Durand, C Lenclume, F Fine, A Aymes, X Framboisier, ...
    Food chemistry 422, 136187 , 2023
    2023
    Citations: 20
  • Ultrafiltration fractionation of bovine hemoglobin hydrolysates: Prediction of separation performances for optimal enrichment in antimicrobial peptide
    S Beaubier, R Przybylski, A Bodin, N Nedjar, P Dhulster, R Kapel
    Membranes 11 (2), 73 , 2021
    2021
    Citations: 19
  • Optimization of selective hydrolysis of cruciferins for production of potent mineral chelating peptides and napins purification to valorize total rapeseed meal proteins
    N Kaugarenia, S Beaubier, E Durand, A Aymes, P Villeneuve, F Lesage, ...
    Foods 11 (17), 2618 , 2022
    2022
    Citations: 8
  • The role of extraction and purification conditions in flaxseed protein isolate production and its emulsifying properties
    S Albe-Slabi, O Mesieres, S Beaubier, L Beau, A Aymes, ...
    LWT 215, 117170 , 2025
    2025
    Citations: 7
  • Multiobjective decision making strategy for selective albumin extraction from a rapeseed cold-pressed meal based on Rough Set approach
    S Beaubier, C Defaix, S Albe-Slabi, A Aymes, O Galet, F Fournier, ...
    Food and Bioproducts Processing 133, 34-44 , 2022
    2022
    Citations: 7
  • Study on Rapeseed Albumin Hydrolysis by PrtS Protease from Streptococcus thermophilus and Bioactivity Characterization of Resulting Hydrolysates
    Z Hafeez, S Beaubier, A Aymes, S Christophe, S Akbar, R Kapel, L Miclo
    Foods 14 (13), 2235 , 2025
    2025
    Citations: 5
  • Study of the in vitro digestibility of oilseed protein concentrates compared to isolates for food applications
    S Beaubier, S Albe-Slabi, L Beau, O Galet, R Kapel
    Food Chemistry 464, 141737 , 2025
    2025
    Citations: 5
  • Using the dual isotope method to assess cecal amino acid absorption of goat whey protein in rats, a pilot study
    J Calvez, N Khodorova, S Beaubier, A Eymard, D Tomé, C Gaudichon
    Amino acids 54 (5), 811-821 , 2022
    2022
    Citations: 3
  • Enzymatic crosslinking of rapeseed albumins: kinetic monitoring, physical characteristics, and functional property enhancements
    R Faure, R Kapel, P Marchal, G Génin, S Beaubier
    Food Hydrocolloids, 112100 , 2025
    2025
    Citations: 2
  • Role of interfacial elasticity (E′) as an indicator for the foam characteristics of plant proteins
    MM Assaf, P Marchal, F Michaux, V Sadtler, S Beaubier, R Kapel, ...
    Journal of Molecular Liquids, 129676 , 2026
    2026
  • Mechanistic and kinetic modeling of enzymatic crosslinking of rapeseed albumins: influence of temperature, pH, and enzyme concentration
    R Faure, S Beaubier, G Génin, R Kapel
    Journal of Food Engineering, 113163 , 2026
    2026
  • Extraits protéiques de lies de vin blanc: vers de nouveaux agents de collage pour les vins rouges: Article prenant sa source de l’article de recherche “White wine lees protein …
    L Garcia, A Douliez, B Poulain, L Gagnepain, F Gallo, R Kapel, ...
    IVES Technical Reviews, vine and wine , 2026
    2026
  • White Wine Lees Protein Extract: A Promising Fining Agent for Red Wine Clarification
    L Garcia, A Douliez, B Poulain, L Gagnepain, F Gallo, R Kapel, ...
    LWT, 118867 , 2025
    2025