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Colloids and Surfaces. B, Biointerfaces|December 11, 2007
Phosvitin-calcium aggregation and organization at the air-water interfaceCorinne Belhomme, Elisabeth David-Briand, Catherine Guérin-Dubiard, et al.Journal of Agricultural and Food Chemistry|May 25, 2006
Proteomic analysis of hen egg whiteCatherine Guérin-Dubiard, Maryvonne Pasco, Daniel Mollé, et al.Journal of Agricultural and Food Chemistry|October 2, 2003
Ovalbumin, ovotransferrin, lysozyme: three model proteins for structural modifications at the air-water interfaceValérie Lechevalier, Thomas Croguennec, Stéphane Pezennec, et al.Journal of Agricultural and Food Chemistry|March 17, 2005
Identification and characterization of ovalbumin gene Y in hen egg whiteFrançoise Nau, Maryvonne Pasco, Colette Désert, et al.Journal of Food Protection|May 16, 2003
Effect of dry heating on the microbiological quality, functional properties, and natural bacteriostatic ability of egg white after reconstitutionFlorence Baron, Françoise Nau, Catherine Guérin-Dubiard, et al.Food Chemistry|April 1, 2014
The extent of ovalbumin in vitro digestion and the nature of generated peptides are modulated by the morphology of protein aggregatesKéra Nyemb, Catherine Guérin-Dubiard, Didier Dupont, et al.Food & Function|April 8, 2015
Effects of dry heating on the progression of in vitro digestion of egg white proteins: contribution of multifactorial data analysisValerie Lechevalier, Nuttinee Musikaphun, Angelique Gillard, et al.Food Microbiology|December 19, 2015
Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogenFlorence Baron, Françoise Nau, Catherine Guérin-Dubiard, et al.Foods (Basel, Switzerland)|December 30, 2020
In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA BioavailabilityCarlos Pineda-Vadillo, Françoise Nau, Catherine Guérin-Dubiard, et al.Food Chemistry|September 8, 2023
Beef protein ingredients from fat rendering process are promising functional ingredientsRozenn Le Foll, Valérie Lechevalier, Pascaline Hamon, et al.Pageof 3