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Chemistry

D-Index
47
Citations
6955
World Ranking
15756
National Ranking
681

Overview

Saïd Bouhallab is affiliated with INRAE, the Institut national de recherche pour l'agriculture, l'alimentation et l'environnement in France. Their research focuses on various aspects of food science, molecular biology, and animal science, contributing to the broader field of agricultural and biological sciences.

Their work predominantly concerns proteins in food systems, covering topics such as microencapsulation and drying processes, infant nutrition and health, protein hydrolysis and bioactive peptides, essential oils and antimicrobial activity, bee products chemical analysis, and animal nutrition and physiology.

Saïd Bouhallab has published extensively in journals including:

  • Food Hydrocolloids
  • Food Research International
  • Trends in Food Science & Technology
  • International Journal of Biological Macromolecules
  • Antioxidants

Recent papers by Bouhallab include:

  • Essential Oils in Livestock: From Health to Food Quality (2021) published in Antioxidants
  • Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception (2020) published in Trends in Food Science & Technology
  • Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perception (2022) published in Critical Reviews in Food Science and Nutrition
  • Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits (2020) published in Trends in Food Science & Technology
  • Modification of protein structures by altering the whey protein profile and heat treatment affects in vitro static digestion of model infant milk formulas (2020) published in Food & Function

Frequent coauthors collaborating with Bouhallab include:

  • Pascaline Hamon
  • Thomas Croguennec
  • Marie-Hélène Famelart
  • Valérie Lechevalier-Datin
  • D. Renard

Best Publications

  • Milk proteins as encapsulation devices and delivery vehicles: Applications and trends

    Guilherme M. Tavares;Guilherme M. Tavares;Guilherme M. Tavares;Thomas Croguennec;Thomas Croguennec;Antonio F. Carvalho;Saïd Bouhallab;Saïd Bouhallab

  • The structure of infant formulas impacts their lipolysis, proteolysis and disintegration during in vitro gastric digestion.

    Claire Bourlieu;Claire Bourlieu;Olivia Ménard;Alix De La Chevasnerie;Laura Sams

  • Characterization by Ionization Mass Spectrometry of Lactosyl β-Lactoglobulin Conjugates Formed During Heat Treatment of Milk and Whey and Identification of One Lactose-Binding Site

    J. Leonil;D. Molle;J. Fauquant;J.L. Maubois

  • Identification of C-terminal peptides of bovine beta-casein that enhance proliferation of rat lymphocytes.

    Michel Coste;Violaine Rochet;Joelle Léonil;Daniel Mollé

  • Bovine β-lactoglobulin/fatty acid complexes: binding, structural, and biological properties.

    Solène Le Maux;Solène Le Maux;Solène Le Maux;Saïd Bouhallab;Saïd Bouhallab;Linda Giblin;André Brodkorb

  • Heat stability and enzymatic modifications of goat and sheep milk

    K. Raynal-Ljutovac;Y.W. Park;Frédéric Gaucheron;Said Bouhallab

  • Dietary bioactive peptides: Human studies.

    Dominique Bouglé;Saïd Bouhallab

  • Nonenzymatic lactosylation of bovine beta-lactoglobulin under mild heat treatment leads to structural heterogeneity of the glycoforms

    François Morgan;Joëlle Léonil;Daniel Mollé;Saı̈d Bouhallab

  • Biopeptides of milk: caseinophosphopeptides and mineral bioavailability.

    Saïd Bouhallab;Dominique Bouglé

  • Nanofiltration of amino acid and peptide solutions: mechanisms of separation

    C Martin-Orue;S Bouhallab;A Garem

  • Stable monomeric intermediate with exposed Cys-119 is formed during heat denaturation of β-lactoglobulin

    Thomas Croguennec;Saı̈d Bouhallab;Daniel Mollé;Brendan T. O’Kennedy

  • Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides

    Joëlle Léonil;Valérie Gagnaire;Daniel Mollé;Stéphane Pezennec

  • Temperature affects the supramolecular structures resulting from alpha-lactalbumin-lysozyme interaction.

    Michaël Nigen;Thomas Croguennec;Denis Renard;Saïd Bouhallab

  • Influence of various phosphopeptides of caseins on iron absorption.

    Said Bouhallab;Vladas Cinga;Nabil Aít-Oukhatar;François Bureau

  • Milk proteins and iron absorption: contrasting effects of different caseinophosphopeptides.

    Ida B Kibangou;Saïd Bouhallab;Gwénaële Henry;François Bureau

  • Heating and glycation of β-lactoglobulin and β-casein: Aggregation and in vitro digestion

    Michèle da Silva Pinto;Michèle da Silva Pinto;Michèle da Silva Pinto;Joelle Léonil;Joelle Léonil;Gwenaele Henry;Gwenaele Henry;Chantal Cauty;Chantal Cauty

  • Heat-Induced Denaturation, Aggregation and Gelation of Whey Proteins

    André Brodkorb;Thomas Croguennec;Thomas Croguennec;Said Bouhallab;Said Bouhallab;Joseph J. Kehoe

  • Modification of Bovine β-Lactoglobulin by Glycation in a Powdered State or in an Aqueous Solution: Effect on Association Behavior and Protein Conformation

    François Morgan;Joelle Léonil;Daniel Mollé;Said Bouhallab

  • Lactolation of β-Lactoglobulin Monitored by Electrospray Ionisation Mass Spectrometry

    François Morgan;Saı̈d Bouhallab;Daniel Mollé;Gwénaële Henry

  • Yogurts enriched with milk proteins: Texture properties, aroma release and sensory perception

    Hanna Lesme;Cécile Rannou;Marie-Hélène Famelart;Saïd Bouhallab

  • Mechanisms of absorption of caseinophosphopeptide bound iron.

    Jean-Michel Pérès;Saı̈d Bouhallab;François Bureau;Dominique Neuville

  • Spectroscopic characterization of heat‐induced nonnative β‐lactoglobulin monomers

    Thomas Croguennec;Daniel Mollé;Raj Mehra;Saïd Bouhallab

Frequent Co-Authors

Didier Dupont
Didier Dupont Institut Agro, France
Frédéric Carrière
Frédéric Carrière Aix-Marseille University
Jean-Luc Putaux
Jean-Luc Putaux Centre national de la recherche scientifique, CNRS
Elisabeth Guichard
Elisabeth Guichard Centre national de la recherche scientifique, CNRS
Christelle Lopez
Christelle Lopez Centre national de la recherche scientifique, CNRS
Riadh Ksouri
Riadh Ksouri Center of Biotechnology of Borj-Cedria
H. Ben Salem
H. Ben Salem INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement
Wei Ma
Wei Ma Xi'an Jiaotong University
Taco Nicolai
Taco Nicolai Centre national de la recherche scientifique, CNRS
Yves Le Loir
Yves Le Loir INRAE : Institut national de recherche pour l'agriculture, l'alimentation et l'environnement

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