.. Teneur-en-matière-minérale, Mesure de la teneur en protéine par dosage de l'azote total, p.55

I. Chapitre, Préparation et caractérisation des matières premières, p.75

.. La-glob, Détermination de l'hydrophobicité et la charge de surface de, III.1.6, p.82

I. Chapitre, Formation et caractérisation des agrégats solubles, p.99

J. Adler-nissen and H. S. Olsen, The Influence of Peptide Chain Length on Taste and Functional Properties of Enzymatically Modified Soy Protein, Am chem, vol.92, issue.1, pp.125-146, 1979.
DOI : 10.1021/bk-1979-0092.ch007

J. M. Aguilera and H. Kessler, Properties of Mixed and Filled-type Dairy Gels, Journal of Food Science, vol.36, issue.5, pp.1213-1217, 1989.
DOI : 10.1016/S0022-5320(69)90033-1

N. Alizadeh-pasdar and E. C. Li-chan, Comparison of Protein Surface Hydrophobicity Measured at Various pH Values Using Three Different Fluorescent Probes, Journal of Agricultural and Food Chemistry, vol.48, issue.2, pp.328-334, 2000.
DOI : 10.1021/jf990393p

A. C. Alting, H. H. De-jongh, R. W. Visschers, and J. F. Simons, Physical and Chemical Interactions in Cold Gelation of Food Proteins, Journal of Agricultural and Food Chemistry, vol.50, issue.16, pp.50-4682, 2002.
DOI : 10.1021/jf011657m

A. C. Alting, R. J. Hamer, C. G. De-kruif, M. Paques, and R. W. Visschers, Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels, Food Hydrocolloids, vol.17, issue.4, pp.469-479, 2003.
DOI : 10.1016/S0268-005X(03)00023-7

A. C. Alting, R. J. Hamer, C. G. De-kruif, and R. W. Visschers, Formation of Disulfide Bonds in Acid-Induced Gels of Preheated Whey Protein Isolate, Journal of Agricultural and Food Chemistry, vol.48, issue.10, pp.48-5001, 2000.
DOI : 10.1021/jf000474h

A. C. Alting, M. Weijers, E. H. De-hoog, A. M. Van-de-pijpekamp, C. Stuart et al., Acid-Induced Cold Gelation of Globular Proteins:?? Effects of Protein Aggregate Characteristics and Disulfide Bonding on Rheological Properties, Journal of Agricultural and Food Chemistry, vol.52, issue.3, pp.623-631, 2004.
DOI : 10.1021/jf034753r

P. Aymard, D. Durand, and T. Nicolai, The effect of temperature and ionic strength on the dimerisation of ??-lactoglobulin, International Journal of Biological Macromolecules, vol.19, issue.3, pp.213-221, 1996.
DOI : 10.1016/0141-8130(96)01130-0

M. Barac, S. Cabrilo, M. Pesic, S. Stanojevic, S. Zilic et al., Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes, International Journal of Molecular Sciences, vol.11, issue.12, p.4973, 2010.
DOI : 10.3390/ijms11124973

J. Barron, L. Karlberg, and J. Rockström, Water pressure and increases in food; bioenergy demand implications of economic growth and options for decoupling, 2007.

R. Bauer, S. Hansen, and L. Øgendal, Detection of Intermediate Oligomers, Important for the Formation of Heat Aggregates of ??-Lactoglobulin, International Dairy Journal, vol.8, issue.2, pp.105-112, 1998.
DOI : 10.1016/S0958-6946(98)00027-2

K. Baussay, C. L. Bon, T. Nicolai, D. Durand, and J. Busnel, Influence of the ionic strength on the heat-induced aggregation of the globular protein ??-lactoglobulin at pH 7, International Journal of Biological Macromolecules, vol.34, issue.1-2, pp.21-28, 2004.
DOI : 10.1016/j.ijbiomac.2003.11.003

C. M. Beliciu and C. I. Moraru, The effect of protein concentration and heat treatment temperature on micellar casein???soy protein mixtures, Food Hydrocolloids, vol.25, issue.6, pp.1448-1460, 2011.
DOI : 10.1016/j.foodhyd.2011.01.011

C. M. Beliciu and C. I. Moraru, Physico-chemical changes in heat treated micellar casein ? Soy protein mixtures. LWT -Food Science and Technology, pp.469-476, 2013.

H. Bergh, Determination of the amino acids, cystine, methionine, tyrosine, and tryptophane in animal and vegetable materials, Acta Agriculturae Scandinavica, vol.139, issue.1, pp.158-172, 1952.
DOI : 10.3891/acta.chem.scand.03-0525

S. Bouhallab, G. Henry, F. Caussin, T. Croguennec, J. Fauquant et al., -lactoglobulin, Dairy Science and Technology, vol.84, issue.6, pp.517-525, 2004.
DOI : 10.1051/lait:2004023

URL : https://hal.archives-ouvertes.fr/hal-01209451

J. Boye, F. Zare, and A. Pletch, Pulse proteins: Processing, characterization, functional properties and applications in food and feed, Food Research International, vol.43, issue.2, pp.414-431, 2010.
DOI : 10.1016/j.foodres.2009.09.003

M. Britten and H. J. Giroux, Acid-induced gelation of whey protein polymers: effects of pH and calcium concentration during polymerization, Food Hydrocolloids, vol.15, issue.4-6, pp.4-6, 2001.
DOI : 10.1016/S0268-005X(01)00049-2

S. Brownlow, J. H. Cabral, R. Cooper, D. R. Flower, S. J. Yewdall et al., Bovine ??-lactoglobulin at 1.8 ?? resolution ????? still an enigmatic lipocalin, Structure, vol.5, issue.4, pp.481-495, 1997.
DOI : 10.1016/S0969-2126(97)00205-0

C. Bryant and D. Mcclements, Optimizing Preparation Conditions for Heat-denatured Whey Protein Solutions to be Used as Cold-gelling Ingredients, Journal of Food Science, vol.7, issue.2, pp.259-263, 2000.
DOI : 10.1016/S0924-2244(98)00031-4

C. M. Bryant and D. J. Mcclements, Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey, Trends in Food Science & Technology, vol.9, issue.4, pp.143-151, 1998.
DOI : 10.1016/S0924-2244(98)00031-4

L. J. Campbell, X. Gu, S. J. Dewar, and S. R. Euston, Effects of heat treatment and glucono-??-lactone-induced acidification on characteristics of soy protein isolate, Food Hydrocolloids, vol.23, issue.2, pp.344-351, 2009.
DOI : 10.1016/j.foodhyd.2008.03.004

R. Casey, (pea) seeds, Biochemical Journal, vol.177, issue.2, pp.509-520, 1979.
DOI : 10.1042/bj1770509

R. Casey, J. March, J. Sharman, and M. Short, The purification, N-terminal amino acid sequence and some other properties of an ??M-subunit of legumin from the pea (Pisum sativum L.), BBA)-Protein Structure, pp.428-432, 1981.
DOI : 10.1016/0005-2795(81)90117-3

R. Casey, J. E. Sharman, D. J. Wright, J. R. Bacon, and P. Guldager, Quantitative variability inPisum seed globulins: its assessment and significance, Qualitas Plantarum Plant Foods for Human Nutrition, vol.28, issue.Suppl 1, pp.31-333, 1982.
DOI : 10.1007/BF01094045

A. L. Cavallieri, A. P. Costa-netto, M. Menossi, and R. L. Da-cunha, Whey protein interactions in acidic cold-set gels at different pH values, Le Lait, vol.87, issue.6, pp.535-554, 2007.
DOI : 10.1051/lait:2007032

URL : https://hal.archives-ouvertes.fr/hal-00895636

A. L. Cavallieri and R. L. Da-cunha, The effects of acidification rate, pH and ageing time on the acidic cold set gelation of whey proteins, Food Hydrocolloids, vol.22, issue.3, pp.439-448, 2008.
DOI : 10.1016/j.foodhyd.2007.01.001

P. Cayot and D. Lorient, Structure and technical properties of milk proteins, 1998.

L. C. Chaplin and R. L. Lyster, Irreversible heat denaturation of bovine ??-lactalbumin, Journal of Dairy Research, vol.44, issue.02, pp.249-258, 1986.
DOI : 10.1038/227680a0

. Agrimonde, Agricultures et alimentations du monde en 2050: scénarios et défis pour un développement durable

S. Choi and C. Ma, Moench) by Size-Exclusion Chromatography and Laser Light Scattering, Journal of Agricultural and Food Chemistry, vol.54, issue.2, pp.554-561, 2006.
DOI : 10.1021/jf052086r

A. Clark, G. Kavanagh, and S. Ross-murphy, Globular protein gelation???theory and experiment, Food Hydrocolloids, vol.15, issue.4-6, pp.383-400, 2001.
DOI : 10.1016/S0268-005X(01)00042-X

A. Clark and S. Ross-murphy, Structural and mechanical properties of biopolymer gels Biopolymers, pp.57-192, 1987.

L. K. Creamer, A. Bienvenue, H. Nilsson, M. Paulsson, M. Van-wanroij et al., Heat-induced redistribution of disulfide bonds in milk proteins. 1. Bovine ?lactoglobulin, Journal of Agricultural and Food Chemistry, issue.25, pp.52-7660, 2004.

L. K. Creamer, D. A. Parry, and G. N. Malcolm, Secondary structure of bovine ?lactoglobulin B. Archives of biochemistry and biophysics, pp.98-105, 1983.

T. E. Creighton, Proteins: structures and molecular properties: 547.96 CRE, 1993.

I. Crévieu, S. Berot, and J. Gueguen, Large scale procedure for fractionation of albumins and globulins from pea seeds, Food / Nahrung, vol.40, issue.5, pp.237-244, 1996.
DOI : 10.1002/food.19960400502

R. Croy, J. Gatehouse, M. Tyler, and D. Boulter, 1. The purification and characterization of a third storage protein (convicilin) from the seeds of pea (Pisum sativum L.). The Biochemical journal, pp.509-516, 1980.

R. D. Croy, J. Gatehouse, I. M. Evans, and D. Boulter, Characterisation of the storage protein subunits synthesised in vitro by polyribosomes and RNA from developing pea (Pisum sativum L.), Planta, vol.79, issue.1, pp.49-56, 1980.
DOI : 10.1007/BF00385441

R. R. Croy, M. S. Hoque, J. A. Gatehouse, and D. Boulter, L). Purification and some properties, Biochemical Journal, vol.218, issue.3, pp.795-803, 1984.
DOI : 10.1042/bj2180795

S. Damodaran, Functional properties. Food proteins: Properties and characterization, pp.167-234, 1996.

D. Wit and J. , Nutritional and Functional Characteristics of Whey Proteins in Food Products, Journal of Dairy Science, vol.81, issue.3, pp.597-608, 1998.
DOI : 10.3168/jds.S0022-0302(98)75613-9

D. Wit, J. Van-kessel, and T. , Effects of ionic strength on the solubility of whey protein products. A colloid chemical approach, Food Hydrocolloids, vol.10, issue.2, pp.143-149, 1996.
DOI : 10.1016/S0268-005X(96)80028-2

D. Wit and J. N. , Thermal behaviour of bovine ??-lactoglobulin at temperatures up to 150??C. a review, Trends in Food Science & Technology, vol.20, issue.1, pp.27-34, 2009.
DOI : 10.1016/j.tifs.2008.09.012

D. Wit, J. N. Swinkels, and G. A. , A differential scanning calorimetric study of the thermal denaturation of bovine ??-lactoglobulin Thermal behaviour at temperatures up to 100??C, BBA) -Protein Structure, pp.40-50, 1980.
DOI : 10.1016/0005-2795(80)90223-8

Q. Deng, L. Wang, F. Wei, B. Xie, F. Huang et al., Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds, Food Chemistry, vol.124, issue.4, pp.1458-1465, 2011.
DOI : 10.1016/j.foodchem.2010.07.108

E. Derbshyre, D. Wright, and D. Boutler, Legumin and vicilin, storage proteins of legume seeds, Phytochemistry, vol.15, issue.1, pp.3-24, 1976.
DOI : 10.1016/S0031-9422(00)89046-9

L. Donato, C. Schmitt, L. Bovetto, and M. Rouvet, Mechanism of formation of stable heat-induced ??-lactoglobulin microgels, International Dairy Journal, vol.19, issue.5, pp.295-306, 2009.
DOI : 10.1016/j.idairyj.2008.11.005

D. Durand, J. C. Gimel, and T. Nicolai, Aggregation, gelation and phase separation of heat denatured globular proteins. Physica A: Statistical Mechanics and its Applications, pp.253-265, 2002.

G. L. Ellman, Tissue sulfhydryl groups, Archives of Biochemistry and Biophysics, vol.82, issue.1, pp.70-77, 1959.
DOI : 10.1016/0003-9861(59)90090-6

Y. Fang, B. Zhang, Y. Wei, and S. Li, Effects of specific mechanical energy on soy protein aggregation during extrusion process studied by size exclusion chromatography coupled with multi-angle laser light scattering, Journal of Food Engineering, vol.115, issue.2, pp.220-225, 2013.
DOI : 10.1016/j.jfoodeng.2012.10.017

H. Firoozmand and D. Rousseau, Microstructure and rheology design in protein???protein???polysaccharide composites, Food Hydrocolloids, vol.50, pp.84-93, 2015.
DOI : 10.1016/j.foodhyd.2015.04.003

K. Fox, V. Holsinger, L. Posati, and M. Pallansch, Separation of ??-Lactoglobulin from Other Milk Serum Proteins by Trichloroacetic Acid, Journal of Dairy Science, vol.50, issue.9, pp.1363-1367, 1967.
DOI : 10.3168/jds.S0022-0302(67)87636-7

P. Fox, Milk Proteins, Proteins, pp.1-48, 2003.
DOI : 10.1007/978-3-319-14892-2_4

M. Friedman, Chemistry and biochemistry of the sulfhydryl group in amino acids, peptides and proteins, 1973.

H. Fuhrmeister and F. Meuser, Impact of processing on functional properties of protein products from wrinkled peas, Journal of Food Engineering, vol.56, issue.2-3, pp.119-129, 2003.
DOI : 10.1016/S0260-8774(02)00241-8

S. Funtenberger, E. Dumay, and J. Cheftel, High pressure promotes ?-lactoglobulin aggregation through SH/SS interchange reactions, Journal of Agricultural and Food Chemistry, issue.3, pp.45-912, 1997.
DOI : 10.1021/jf960383d

S. Funtenberger, E. Dumay, and J. C. Cheftel, Pressure-induced aggregation of ?lactoglobulin in ph 7.0 buffers. LWT -Food Science and Technology, pp.410-418, 1995.

D. Galani, Heat-induced denaturation and aggregation of beta-Lactoglobulin: kinetics of formation of hydrophobic and disulphide-linked aggregates, International Journal of Food Science and Technology, vol.13, issue.5-6, pp.467-476, 1999.
DOI : 10.1021/jf970751t

J. A. Gatehouse, R. R. Croy, and D. Boulter, ) legumin, Biochemical Journal, vol.185, issue.2, pp.497-503, 1980.
DOI : 10.1042/bj1850497

J. A. Gatehouse, R. R. Croy, H. Morton, M. Tyler, and D. Boulter, Characterisation and Subunit Structures of the Vicilin Storage Proteins of Pea (Pisum sativum L.), European Journal of Biochemistry, vol.65, issue.3, pp.627-633, 1981.
DOI : 10.1016/0031-9422(80)85146-6

J. A. Gatehouse, G. Lycett, R. Croy, and D. Boulter, L.), Biochemical Journal, vol.207, issue.3, pp.629-632, 1982.
DOI : 10.1042/bj2070629

URL : https://hal.archives-ouvertes.fr/hal-00891693

J. A. Gatehouse, J. Gilroy, M. S. Hoque, and R. R. Croy, ), Biochemical Journal, vol.225, issue.1, pp.239-247, 1985.
DOI : 10.1042/bj2250239

A. Gharsallaoui, R. Saurel, O. Chambin, and A. Voilley, Pea (Pisum sativum, L.) Protein Isolate Stabilized Emulsions: A Novel System for Microencapsulation of Lipophilic Ingredients by Spray Drying, Food and Bioprocess Technology, vol.66, issue.2???3, pp.2211-2221, 2012.
DOI : 10.1007/s11947-010-0497-z

W. G. Gordon, J. J. Basch, and E. B. Kalan, Amino acid composition of ?-lactoglobulins A, B, and AB, Journal of Biological Chemistry, issue.11, pp.236-2908, 1961.

J. Gueguen, Legume seed protein extraction, processing, and end product characteristics. Plant Food Human Nutrition, pp.3-4, 1983.
DOI : 10.1007/bf01091191

J. Gueguen, Relation between conformation and surface hydrophobicity of pea (Pisum sativum L.) globulins, Journal of Agricultural and Food Chemistry, vol.37, issue.5, pp.1236-1241, 1989.
DOI : 10.1021/jf00089a008

J. Gueguen and J. Barbot, Quantitative and qualitative variability of pea (Pisum sativum L.) protein composition, Journal of the Science of Food and Agriculture, vol.53, issue.3, pp.209-224, 1988.
DOI : 10.1002/jsfa.2740420304

J. Gueguen, M. Chevalier, J. B. And, and F. Schaeffer, Dissociation and aggregation of pea legumin induced by pH and ionic strength, Journal of the Science of Food and Agriculture, vol.63, issue.2, pp.167-182, 1988.
DOI : 10.1002/jsfa.2740440208

J. Gueguen, A. T. Vu, and F. Schaeffer, Large-scale purification and characterisation of pea globulins, Journal of the Science of Food and Agriculture, vol.24, issue.9, pp.1024-1033, 1984.
DOI : 10.1002/jsfa.2740350912

F. Guo, Y. L. Xiong, F. Qin, H. Jian, X. Huang et al., Surface Properties of Heat-Induced Soluble Soy Protein Aggregates of Different Molecular Masses, Journal of Food Science, vol.25, issue.2, pp.279-287, 2015.
DOI : 10.1111/1750-3841.12761

F. Guyomarc-'h, M. Nono, T. Nicolai, and D. Durand, Heat-induced aggregation of whey proteins in the presence of ??-casein or sodium caseinate, Food Hydrocolloids, vol.23, issue.4, pp.1103-1110, 2009.
DOI : 10.1016/j.foodhyd.2008.07.001

URL : https://hal.archives-ouvertes.fr/hal-01454097

F. Guyomarc-'h, C. Queguiner, A. J. Law, D. S. Horne, and D. G. Dalgleish, Role of the Soluble and Micelle-Bound Heat-Induced Protein Aggregates on Network Formation in Acid Skim Milk Gels, Journal of Agricultural and Food Chemistry, issue.26, pp.51-7743, 2003.

S. G. Hambling, A. S. Mcalpine, L. Sawyer, and P. Fox, ?-Lactoglobulin. Advanced dairy chemistry-1: Proteins, pp.141-190, 1992.

C. A. Haskard and E. C. Li-chan, ) Fluorescent Probes, Journal of Agricultural and Food Chemistry, vol.46, issue.7, pp.46-2671, 1998.
DOI : 10.1021/jf970876y

S. Hayakawa and S. Nakai, Relationships of Hydrophobicity and Net Charge to the Solubility of Milk and Soy Proteins, Journal of Food Science, vol.46, issue.2, pp.486-491, 1985.
DOI : 10.1111/j.1365-2621.1985.tb13433.x

L. Heng, J. Vincken, G. Van-koningsveld, A. Legger, H. Gruppen et al., Bitterness of saponins and their content in dry peas, Journal of the Science of Food and Agriculture, vol.94, issue.8, pp.86-1225, 2006.
DOI : 10.1002/jsfa.2473

T. Higgins, P. Chandler, P. Randall, D. Spencer, L. Beach et al., Gene structure, protein structure, and regulation of the synthesis of a sulfur-rich protein in pea seeds, Journal of Biological Chemistry, issue.24, pp.261-11124, 1986.

M. A. Hoffmann and P. J. Van-mil, Heat-Induced Aggregation of ??-Lactoglobulin:?? Role of the Free Thiol Group and Disulfide Bonds, Journal of Agricultural and Food Chemistry, vol.45, issue.8, pp.45-2942, 1997.
DOI : 10.1021/jf960789q

M. A. Hoffmann and P. J. Van-mil, Heat-Induced Aggregation of ??-Lactoglobulin as a Function of pH, Journal of Agricultural and Food Chemistry, vol.47, issue.5, pp.47-1898, 1999.
DOI : 10.1021/jf980886e

P. Hong, S. Koza, and E. S. Bouvier, Size-Exclusion Chromatography for the Analysis of Protein Biotherapeutics and their Aggregates, Journal of Liquid Chromatography & Related Technologies, issue.20, pp.35-2923, 2012.

P. Hongsprabhas, S. Barbut, and A. G. Marangoni, The Structure of Cold-Set Whey Protein Isolate Gels Prepared With Ca++. LWT -Food Science and Technology, pp.196-202, 1999.

N. Howell, Elucidation of protein?protein interactions in gels and foams. Gums and stabilisers for the food industry, pp.77-89, 1994.

H. Hudson, C. Daubert, and E. Foegeding, Rheological and Physical Properties of Derivitized Whey Protein Isolate Powders, Journal of Agricultural and Food Chemistry, vol.48, issue.8, pp.48-3112, 2000.
DOI : 10.1021/jf990906s

R. Hunter, Transport properties of suspensions, Foundation of Colloid Science, vol.1, pp.494-536, 1986.

S. Jeyarajah and J. C. Allen, Calcium binding and salt-induced structural changes of native and preheated .beta.-lactoglobulin, Journal of Agricultural and Food Chemistry, vol.42, issue.1, pp.80-85, 1994.
DOI : 10.1021/jf00037a012

Z. Y. Ju and A. Kilara, Effects of Preheating on Properties of Aggregates and of Cold-Set Gels of Whey Protein Isolate, Journal of Agricultural and Food Chemistry, vol.46, issue.9, pp.3604-3608, 1998.
DOI : 10.1021/jf980392h

A. C. Karaca, N. Low, and M. Nickerson, Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction, Food Research International, vol.44, issue.9, pp.2742-2750, 2011.
DOI : 10.1016/j.foodres.2011.06.012

A. Kato and S. Nakai, Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins, BBA)- Protein Structure, pp.13-20, 1980.
DOI : 10.1016/0005-2795(80)90220-2

A. Kimura, T. Fukuda, M. Zhang, S. Motoyama, N. Maruyama et al., Comparison of Physicochemical Properties of 7S and 11S Globulins from Pea, Fava Bean, Cowpea, and French Bean with Those of Soybean???French Bean 7S Globulin Exhibits Excellent Properties, Journal of Agricultural and Food Chemistry, vol.56, issue.21, pp.56-10273, 2008.
DOI : 10.1021/jf801721b

J. Kinsella, Relationships between structure and functional properties of food proteins. Food proteins, 1982.

J. Kinsella and D. Whitehead, Proteins in Whey: Chemical, Physical, and Functional Properties, Adv Food Nutr Res, vol.33, pp.343-438, 1989.
DOI : 10.1016/S1043-4526(08)60130-8

C. W. Kolar, I. C. Cho, and W. L. Watrous, Vegetable protein application in yogurt, coffee creamers and whip toppings, Journal of the American Oil Chemists??? Society, vol.56, issue.3, pp.389-391, 1979.
DOI : 10.1007/BF02671512

G. Konrad, B. Lieske, and W. Faber, A large-scale isolation of native ??-lactoglobulin: characterization of physicochemical properties and comparison with other methods, International Dairy Journal, vol.10, issue.10, pp.10-713, 2000.
DOI : 10.1016/S0958-6946(00)00099-6

H. Koyoro and J. Powers, Functional properties of pea globulin fractions, Cereal Chem, vol.64, issue.2, p.97, 1987.

S. Kunugi and N. Tanaka, Cold denaturation of proteins under high pressure, BBA)-Protein Structure and Molecular Enzymology, pp.329-344, 2002.
DOI : 10.1016/S0167-4838(01)00354-5

U. K. Laemmli, Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4, Nature, vol.244, issue.5259, pp.680-685, 1970.
DOI : 10.1038/227680a0

C. M. Lakemond, H. H. De-jongh, M. Hessing, H. Gruppen, and A. G. Voragen, Heat Denaturation of Soy Glycinin:?? Influence of pH and Ionic Strength on Molecular Structure, Journal of Agricultural and Food Chemistry, vol.48, issue.6, pp.48-1991, 2000.
DOI : 10.1021/jf9908704

L. Bon, C. Nicolai, T. Durand, and D. , Kinetics of Aggregation and Gelation of Globular Proteins after Heat-Induced Denaturation, Macromolecules, issue.19, pp.32-6120, 1999.

F. Li, X. Kong, C. Zhang, and Y. Hua, Rheological properties and permeability of soy protein-stabilised emulsion gels made by acidification with glucono-??-lactone, Journal of the Science of Food and Agriculture, vol.11, issue.12, pp.91-2186, 2011.
DOI : 10.1002/jsfa.4437

X. Li, Y. Li, Y. Hua, A. Qiu, C. Yang et al., Effect of concentration, ionic strength and freeze-drying on the heat-induced aggregation of soy proteins, Food Chemistry, vol.104, issue.4, pp.1410-1417, 2007.
DOI : 10.1016/j.foodchem.2007.02.003

H. Liang and C. Tang, pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins, Food Hydrocolloids, vol.33, issue.2, pp.309-319, 2013.
DOI : 10.1016/j.foodhyd.2013.04.005

H. Liang and C. Tang, Pea protein exhibits a novel Pickering stabilization for oil-inwater emulsions at pH 3.0. LWT -Food Science and Technology, pp.463-469, 2014.
DOI : 10.1016/j.lwt.2014.03.023

V. L. Line, G. E. Remondetto, and M. Subirade, Cold gelation of ??-lactoglobulin oil-in-water emulsions, Food Hydrocolloids, vol.19, issue.2, pp.269-278, 2005.
DOI : 10.1016/j.foodhyd.2004.06.004

T. X. Liu, P. Relkin, and B. Launay, Thermal denaturation and heat-induced gelation properties of ??-lactoglobulin. Effects of some chemical parameters, Thermochimica Acta, vol.246, issue.2, pp.387-403, 1994.
DOI : 10.1016/0040-6031(94)80104-5

J. A. Lucey, P. A. Munro, and H. Singh, Effects of heat treatment and whey protein addition on the rheological properties and structure of acid skim milk gels, International Dairy Journal, vol.9, issue.3-6, pp.3-6, 1999.
DOI : 10.1016/S0958-6946(99)00074-6

C. Ma and V. Harwalkar, Thermal analysis of food proteins Advances in food and nutrition research, pp.317-366, 1991.

A. Malhotra and J. N. Coupland, The effect of surfactants on the solubility, zeta potential, and viscosity of soy protein isolates, Food Hydrocolloids, vol.18, issue.1, pp.101-108, 2004.
DOI : 10.1016/S0268-005X(03)00047-X

A. Maltais, G. E. Remondetto, R. Gonzalez, and M. Subirade, Formation of Soy Protein Isolate Cold-set Gels: Protein and Salt Effects, Journal of Food Science, vol.34, issue.5, pp.67-73, 2005.
DOI : 10.1111/j.1365-2621.2005.tb09023.x

M. F. Marcone, Y. Kakuda, and R. Y. Yada, Salt-soluble seed globulins of dicotyledonous and monocotyledonous plants II. Structural characterization, Food Chemistry, vol.63, issue.2, pp.265-274, 1998.
DOI : 10.1016/S0308-8146(97)00159-3

M. F. Marcone, Y. Kakuda, and R. Y. Yada, Salt-soluble seed globulins of various dicotyledonous and monocotyledonous plants???I. Isolation/purification and characterization, Food Chemistry, vol.62, issue.1, pp.27-47, 1998.
DOI : 10.1016/S0308-8146(97)00158-1

N. K. Matta, J. A. Gatehouse, and D. Boulter, Molecular and subunit heterogeneity of legumin of Pisum sativum L.(garden pea)?a multi-dimensional gel electrophoretic study, Journal of Experimental Botany, issue.6, pp.32-1295, 1981.

D. J. Mcclements and M. K. Keogh, Physical properties of cold-setting gels formed from heat-denatured whey protein isolate, Journal of the Science of Food and Agriculture, vol.76, issue.1, pp.7-14, 1995.
DOI : 10.1002/jsfa.2740690103

H. Mckenzie, G. Ralston, and D. Shaw, Location of sulfhydryl and disulfide groups in bovine .beta.-lactoglobulins and effects of urea, Biochemistry, vol.11, issue.24, pp.11-4539, 1972.
DOI : 10.1021/bi00774a017

S. Mehalebi, T. Nicolai, and D. Durand, Light scattering study of heat-denatured globular protein aggregates, International Journal of Biological Macromolecules, vol.43, issue.2, pp.129-135, 2008.
DOI : 10.1016/j.ijbiomac.2008.04.002

J. L. Mession, A. Assifaoui, P. Cayot, and R. Saurel, Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate, Food Hydrocolloids, vol.29, issue.2, pp.335-346, 2012.
DOI : 10.1016/j.foodhyd.2012.03.003

J. L. Mession, A. Assifaoui, C. Lafarge, R. Saurel, and P. Cayot, Protein aggregation induced by phase separation in a pea proteins???sodium alginate???water ternary system, Food Hydrocolloids, vol.28, issue.2, pp.333-343, 2012.
DOI : 10.1016/j.foodhyd.2011.12.022

J. Mession, M. L. Chihi, N. Sok, and R. Saurel, Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation, Food Hydrocolloids, vol.46, issue.0, pp.46-233, 2015.
DOI : 10.1016/j.foodhyd.2014.11.025

J. Mession, S. Roustel, and R. Saurel, Interactions in casein micelle ??? Pea protein system (part I): Heat-induced denaturation and aggregation, Food Hydrocolloids, vol.67, 2015.
DOI : 10.1016/j.foodhyd.2015.12.015

J. Mession, N. Sok, A. Assifaoui, and R. Saurel, Thermal Denaturation of Pea Globulins (Pisum sativum L.)?Molecular Interactions Leading to Heat-Induced Protein Aggregation, Journal of Agricultural and Food Chemistry, issue.6, pp.61-1196, 2013.

T. Mori, T. Nakamura, and S. Utsumi, Gelation Mechanism of Soybean 11S Globulin: Formation of Soluble Aggregates as Transient Intermediates, Journal of Food Science, vol.44, issue.1, pp.26-30, 1982.
DOI : 10.1038/227680a0

J. S. Mounsey and B. T. O-'kennedy, Conditions limiting the influence of thiol???disulphide interchange reactions on the heat-induced aggregation kinetics of ??-lactoglobulin, International Dairy Journal, vol.17, issue.9, pp.1034-1042, 2007.
DOI : 10.1016/j.idairyj.2006.12.008

C. D. Munialo, A. H. Martin, E. Van-der-linden, and H. H. De-jongh, Fibril Formation from Pea Protein and Subsequent Gel Formation, Journal of Agricultural and Food Chemistry, vol.62, issue.11, pp.62-2418, 2014.
DOI : 10.1021/jf4055215

N. Murekatete, Y. Hua, M. V. Chamba, O. Djakpo, and C. Zhang, Gelation Behavior and Rheological Properties of Salt- or Acid-Induced Soy Proteins Soft Tofu-Type Gels, Journal of Texture Studies, vol.21, issue.1, pp.62-73, 2014.
DOI : 10.1111/jtxs.12052

M. A. Mwasaru, K. Muhammad, J. Bakar, and Y. B. Man, Effects of isolation technique and conditions on the extractability, physicochemical and functional properties of pigeonpea (Cajanus cajan) and cowpea (Vigna unguiculata) protein isolates. I. Physicochemical properties, Food Chemistry, vol.67, issue.4, pp.435-443, 1999.
DOI : 10.1016/S0308-8146(99)00150-8

S. Nakai, Structure-function relationships of food proteins: with an emphasis on the importance of protein hydrophobicity, Journal of Agricultural and Food Chemistry, vol.31, issue.4, pp.676-683, 1983.
DOI : 10.1021/jf00118a001

T. Nicolai, M. Britten, and C. Schmitt, ??-Lactoglobulin and WPI aggregates: Formation, structure and applications, Food Hydrocolloids, vol.25, issue.8, pp.25-1945, 2011.
DOI : 10.1016/j.foodhyd.2011.02.006

T. Nicolai and D. Durand, Controlled food protein aggregation for new functionality, Current Opinion in Colloid & Interface Science, vol.18, issue.4, pp.249-256, 2013.
DOI : 10.1016/j.cocis.2013.03.001

K. Nishinari, Y. Fang, S. Guo, and G. O. Phillips, Soy proteins: A review on composition, aggregation and emulsification, Food Hydrocolloids, vol.39, pp.301-318, 2014.
DOI : 10.1016/j.foodhyd.2014.01.013

O. Kane and F. E. , Molecular characterisation and heat-induced gelation of pea vicilin and legumin, 2004.

O. Kane, F. E. Happe, R. P. Vereijken, J. M. Gruppen, H. Van-boekel et al., Characterization of pea vicilin. 2. Consequences of compositional heterogeneity on heatinduced gelation behavior, Journal of Agricultural and Food Chemistry, issue.10, pp.52-3149, 2004.

O. Kane, F. E. Happe, R. P. Vereijken, J. M. Gruppen, H. Van-boekel et al., Characterization of Pea Vicilin. 1. Denoting Convicilin as the ?-Subunit of the Pisum Vicilin Family, Journal of Agricultural and Food Chemistry, issue.10, pp.52-3141, 2004.

O. Kane, F. E. Happe, R. P. Vereijken, J. M. Gruppen, H. Van-boekel et al., Heat- Induced Gelation of Pea Legumin: Comparison with Soybean Glycinin, Journal of Agricultural and Food Chemistry, issue.16, pp.52-5071, 2004.

F. E. Références-bibliographiques-o-'kane, J. M. Vereijken, H. Gruppen, and M. A. Boekel, Gelation behavior of protein isolates extracted from 5 cultivars of Pisum sativum L, Journal of Food Science, vol.70, issue.2, pp.132-137, 2005.

T. Osborne, The vegetables proteins 2nd edition: Longmans, 1924.

E. Papalamprou, G. Doxastakis, C. Biliaderis, and V. Kiosseoglou, Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates, Food Hydrocolloids, vol.23, issue.2, pp.337-343, 2009.
DOI : 10.1016/j.foodhyd.2008.03.006

M. Paulsson, P. Dejmek, and T. Van-vliet, Rheological Properties of Heat-Induced ??-Lactoglobulin Gels, Journal of Dairy Science, vol.73, issue.1, pp.45-53, 1990.
DOI : 10.3168/jds.S0022-0302(90)78644-4

M. D. Perez, L. Sanchez, P. Aranda, J. Ena, R. Oria et al., Effect of ?lactoglobulin on the activity of pregastric lipase. A possible role for this protein in ruminant milk, Lipids and Lipid Metabolism, pp.1123-151, 1992.

F. A. Perrechil, A. L. Braga, and R. L. Cunha, Acid gelation of native and heat-denatured soy proteins and locust bean gum, International Journal of Food Science & Technology, vol.46, issue.3, pp.48-620, 2013.
DOI : 10.1111/ijfs.12007

P. Plietz, G. Damaschun, J. J. Muller, and K. D. Schwenke, The Structure of 11-S Globulins from Sunflower and Rape Seed. A Small-Angle X-Ray Scattering Study, European Journal of Biochemistry, vol.175, issue.2, pp.315-320, 1983.
DOI : 10.1107/S0021889877013879

M. Pouzot, T. Nicolai, D. Durand, and L. Benyahia, Structure Factor and Elasticity of a Heat-Set Globular Protein Gel, Macromolecules, vol.37, issue.2, pp.614-620, 2004.
DOI : 10.1021/ma035117x

P. Privalov and N. Khechinashvili, A thermodynamic approach to the problem of stabilization of globular protein structure: A calorimetric study, Journal of Molecular Biology, vol.86, issue.3, pp.665-684, 1974.
DOI : 10.1016/0022-2836(74)90188-0

X. L. Qi, S. Brownlow, C. Holt, and P. Sellers, Thermal denaturation of ??-lactoglobulin: effect of protein concentration at pH 6.75 and 8.05, BBA) -Protein Structure and Molecular Enzymology, pp.1248-1291, 1995.
DOI : 10.1016/0167-4838(94)00225-6

A. Rafe, E. Vahedi, and A. G. Hasan-sarei, Rheology and microstructure of binary mixed gel of rice bran protein-whey: effect of heating rate and whey addition, Journal of the Science of Food and Agriculture, vol.14, issue.11, 2016.
DOI : 10.1002/jsfa.7586

A. Rangel, G. B. Domont, C. Pedrosa, and S. T. Ferreira, ) and Cowpea Protein Isolate, Journal of Agricultural and Food Chemistry, vol.51, issue.19, pp.51-5792, 2003.
DOI : 10.1021/jf0340052

P. Relkin, Reversibility of heat-induced conformational changes and surface exposed hydrophobic clusters of ??-lactoglobulin: their role in heat-induced sol???gel state transition, International Journal of Biological Macromolecules, vol.22, issue.1, pp.59-66, 1998.
DOI : 10.1016/S0141-8130(97)00089-5

D. Renard, Etude de l'agrégation et de la gélification des protéines globulaires: application à la bétalactoglobuline, 1994.

D. Renard and J. Lefebvre, Gelation of globular proteins: effect of pH and ionic strength on the critical concentration for gel formation. A simple model and its application to ??-lactoglobulin heat-induced gelation, International Journal of Biological Macromolecules, vol.14, issue.5, pp.287-291, 1992.
DOI : 10.1016/S0141-8130(05)80042-X

J. M. Renkema, Relations between rheological properties and network structure of soy protein gels, Food Hydrocolloids, vol.18, issue.1, pp.39-47, 2004.
DOI : 10.1016/S0268-005X(03)00040-7

T. M. Riddick, Control of colloid stability through zeta potential, Blood, vol.10, issue.1, 1968.

R. Roesch, M. Juneja, C. Monagle, and M. Corredig, Aggregation of soy/milk mixes during acidification, Food Research International, vol.37, issue.3, pp.209-215, 2004.
DOI : 10.1016/j.foodres.2003.11.003

R. R. Roesch and M. Corredig, Heat-Induced Soy???Whey Proteins Interactions:?? Formation of Soluble and Insoluble Protein Complexes, Journal of Agricultural and Food Chemistry, vol.53, issue.9, pp.3476-3482, 2005.
DOI : 10.1021/jf048870d

R. R. Roesch and M. Corredig, Study of the Effect of Soy Proteins on the Acid-Induced Gelation of Casein Micelles, Journal of Agricultural and Food Chemistry, vol.54, issue.21, pp.54-8236, 2006.
DOI : 10.1021/jf060875i

K. Ryan, B. Vardhanabhuti, D. Jaramillo, J. Van-zanten, J. Coupland et al., Stability and mechanism of whey protein soluble aggregates thermally treated with salts, Food Hydrocolloids, vol.27, issue.2, pp.411-420, 2012.
DOI : 10.1016/j.foodhyd.2011.11.006

K. N. Ryan, Q. Zhong, and E. A. Foegeding, Use of Whey Protein Soluble Aggregates for Thermal Stability-A Hypothesis Paper, Journal of Food Science, vol.75, issue.5, pp.78-1105, 2013.
DOI : 10.1111/1750-3841.12207

S. Salg?n, U. Salg?n, and S. Bahad?r, Zeta potentials and isoelectric points of biomolecules: the effects of ion types and ionic strengths, Int. J. Electrochem. Sci, vol.7, pp.2404-2414, 2012.

G. Savage and S. Deo, The nutritional value of peas (Pisum sativum). A literature review. the Nutrition Abstracts and Reviews (Series A), pp.66-88, 1989.

L. Sawyer, S. Brownlow, I. Polikarpov, and S. Y. Wu, ??-Lactoglobulin, International Dairy Journal, vol.8, issue.2, pp.65-72, 1998.
DOI : 10.1016/S0958-6946(98)00021-1

L. Sawyer and G. Kontopidis, The core lipocalin, bovine ??-lactoglobulin, Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, vol.1482, issue.1-2, pp.136-148, 2000.
DOI : 10.1016/S0167-4838(00)00160-6

C. Schmitt, C. Bovay, M. Rouvet, . Shojaei, S. Rami et al., Whey Protein Soluble Aggregates from Heating with NaCl:?? Physicochemical, Interfacial, and Foaming Properties, Langmuir, vol.23, issue.8, pp.23-4155, 2007.
DOI : 10.1021/la0632575

E. P. Schokker, H. Singh, D. N. Pinder, and L. K. Creamer, Heat-induced aggregation of ??-lactoglobulin AB at pH 2.5 as influenced by ionic strength and protein concentration, International Dairy Journal, vol.10, issue.4, pp.233-240, 2000.
DOI : 10.1016/S0958-6946(00)00047-9

E. P. Schokker, H. Singh, D. N. Pinder, G. E. Norris, and L. K. Creamer, Characterization of intermediates formed during heat-induced aggregation of -lactoglobulin AB at neutral pH, International Dairy Journal, vol.9, issue.11, pp.9-791, 1999.
DOI : 10.1016/S0958-6946(99)00148-X

K. D. Schwenke, T. Henning, S. Dudek, H. Dautzenberg, A. N. Danilenko et al., Limited tryptic hydrolysis of pea legumin: molecular mass and conformational stability of legumin-T, International Journal of Biological Macromolecules, vol.28, issue.2, pp.175-182, 2001.
DOI : 10.1016/S0141-8130(00)00167-7

P. J. Shand, H. Ya, Z. Pietrasik, and P. K. Wanasundara, Physicochemical and textural properties of heat-induced pea protein isolate gels, Food Chemistry, vol.102, issue.4, pp.1119-1130, 2007.
DOI : 10.1016/j.foodchem.2006.06.060

P. R. Shewry and R. Casey, Seed proteins, pp.1-10, 1999.

W. H. Stein and S. Moore, Amino acid composition of ?-lactoglobulin and bovine serum albumin, Journal of Biological Chemistry, vol.178, pp.79-91, 1949.

A. K. Stone, A. Karalash, R. T. Tyler, T. D. Warkentin, and M. T. Nickerson, Functional attributes of pea protein isolates prepared using different extraction methods and cultivars. Food research international, pp.1-31, 2015.

M. Subirade, J. Gueguen, and K. D. Schwenke, Effect of dissociation and conformational changes on the surface behavior of pea legumin, Journal of Colloid and Interface Science, vol.152, issue.2, pp.442-454, 1992.
DOI : 10.1016/0021-9797(92)90045-N

X. D. Sun and S. D. Arntfield, Gelation properties of salt-extracted pea protein induced by heat treatment, Food Research International, vol.43, issue.2, pp.509-515, 2010.
DOI : 10.1016/j.foodres.2009.09.039

X. D. Sun and S. D. Arntfield, Dynamic oscillatory rheological measurement and thermal properties of pea protein extracted by salt method: Effect of pH and NaCl, Journal of Food Engineering, vol.105, issue.3, pp.577-582, 2011.
DOI : 10.1016/j.jfoodeng.2011.03.008

X. D. Sun and S. D. Arntfield, Molecular forces involved in heat-induced pea protein gelation: Effects of various reagents on the rheological properties of salt-extracted pea protein gels, Food Hydrocolloids, vol.28, issue.2, pp.325-332, 2012.
DOI : 10.1016/j.foodhyd.2011.12.014

M. R. Tandang-silvas, T. Fukuda, C. Fukuda, K. Prak, C. Cabanos et al., Conservation and divergence on plant seed 11S globulins based on crystal structures, BBA) -Proteins and Proteomics, pp.1804-1432, 2010.
DOI : 10.1016/j.bbapap.2010.02.016

C. H. Tang, X. Y. Wang, X. Q. Yang, and L. Li, Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties, Journal of Food Engineering, vol.92, issue.4, pp.432-437, 2009.
DOI : 10.1016/j.jfoodeng.2008.12.017

A. Tarrega, M. Ramírez-sucre, J. Vélez-ruiz, and E. Costell, Effect of whey and pea protein blends on the rheological and sensory properties of protein-based systems flavoured with cocoa, Journal of Food Engineering, vol.109, issue.3, pp.467-474, 2012.
DOI : 10.1016/j.jfoodeng.2011.11.003

V. B. Tolstoguzov, Protein-polysaccharide interactions. Food Science and Technology-. Marcel Dekker, pp.171-198, 1997.

A. Totosaus, J. G. Montejano, J. A. Salazar, and I. Guerrero, A review of physical and chemical protein-gel induction, International Journal of Food Science and Technology, vol.34, issue.6, pp.37-589, 2002.
DOI : 10.1007/s002530050554

E. N. Tzitzikas, J. P. Vincken, J. De-groot, H. Gruppen, and R. G. Visser, Genetic Variation in Pea Seed Globulin Composition, Journal of Agricultural and Food Chemistry, vol.54, issue.2, pp.425-433, 2006.
DOI : 10.1021/jf0519008

G. Unterhaslberger, C. Schmitt, C. Sanchez, C. Appolonia-nouzille, and A. Raemy, Heat denaturation and aggregation of ??-lactoglobulin enriched WPI in the presence of arginine HCl, NaCl and guanidinium HCl at pH 4.0 and 7.0, Food Hydrocolloids, vol.20, issue.7, pp.1006-1019, 2006.
DOI : 10.1016/j.foodhyd.2005.10.017

T. Van-vliet, C. M. Lakemond, and R. W. Visschers, Rheology and structure of milk protein gels, Current Opinion in Colloid & Interface Science, vol.9, issue.5, pp.298-304, 2004.
DOI : 10.1016/j.cocis.2004.09.002

E. Venir, G. Marchesini, M. Biasutti, and N. Innocente, Dynamic high pressure???induced gelation in milk protein model systems, Journal of Dairy Science, vol.93, issue.2, pp.483-494, 2010.
DOI : 10.3168/jds.2009-2465

M. Verheul, S. P. Roefs, and K. G. De-kruif, Kinetics of Heat-Induced Aggregation of ??-Lactoglobulin, Journal of Agricultural and Food Chemistry, vol.46, issue.3, pp.896-903, 1998.
DOI : 10.1021/jf970751t

R. W. Visschers and H. H. De-jongh, Disulphide bond formation in food protein aggregation and gelation, Biotechnology Advances, vol.23, issue.1, pp.75-80, 2005.
DOI : 10.1016/j.biotechadv.2004.09.005

L. P. Voutsinas, E. Cheung, and S. Nakai, Relationships of Hydrophobicity to Emulsifying Properties of Heat Denatured Proteins, Journal of Food Science, vol.36, issue.1, pp.26-32, 1983.
DOI : 10.1111/j.1365-2621.1979.tb08497.x

J. R. Wagner, D. A. Sorgentini, and M. C. Añón, Relation between Solubility and Surface Hydrophobicity as an Indicator of Modifications during Preparation Processes of Commercial and Laboratory-Prepared Soy Protein Isolates, Journal of Agricultural and Food Chemistry, vol.48, issue.8, pp.48-3159, 2000.
DOI : 10.1021/jf990823b

D. Wong, T. Vasanthan, and L. Ozimek, Synergistic enhancement in the co-gelation of salt-soluble pea proteins and whey proteins, Food Chemistry, vol.141, issue.4, pp.3913-3919, 2013.
DOI : 10.1016/j.foodchem.2013.05.082

B. Zheng, Y. Matsumura, and T. Mori, Conformational Changes and Surface Properties of Legumin from Broad Beans in Relation to Its Thermal Aggregation, Bioscience, Biotechnology, and Biochemistry, vol.57, issue.8, pp.57-1366, 1993.
DOI : 10.1271/bbb.57.1366

H. Zhu and S. Damodaran, Heat-Induced Conformational Changes in Whey Protein Isolate and Its Relation to Foaming Properties, Journal of Agricultural and Food Chemistry, vol.42, issue.4, pp.846-855, 1994.
DOI : 10.1021/jf00040a002

R. N. Zúñiga, A. Tolkach, U. Kulozik, and J. M. Aguilera, Kinetics of Formation and Physicochemical Characterization of Thermally-Induced ?-Lactoglobulin Aggregates, Journal of Food Science, issue.5, pp.75-261, 2010.