Gérard Brulé
About
Gérard Brulé has authored 16 papers that have received a total of 474 indexed citations.
This includes 11 papers in Food Science, 9 papers in Molecular Biology and 4 papers in Nutrition and Dietetics. The topics of these papers are Proteins in Food Systems (11 papers), Protein Hydrolysis and Bioactive Peptides (6 papers) and Microencapsulation and Drying Processes (4 papers). Gérard Brulé is often cited by papers focused on Proteins in Food Systems (11 papers), Protein Hydrolysis and Bioactive Peptides (6 papers) and Microencapsulation and Drying Processes (4 papers) and collaborates with scholars based in France, Morocco and Cyprus. Gérard Brulé's co-authors include Denis Pâquet, Marie‐Hélène Famelart, Michel Piot, Françoise Nau and Thomas Croguennec and has published in prestigious journals such as Journal of Agricultural and Food Chemistry, Food Chemistry and European Food Research and Technology
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