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Foods (Basel, Switzerland)|July 14, 2023
Thermal Behavior of Pea and Egg White Protein MixturesJian Kuang, Pascaline Hamon, Valérie Lechevalier, et al.Biomacromolecules|December 21, 2010
Succinimidyl residue formation in hen egg-white lysozyme favors the formation of intermolecular covalent bonds without affecting its tertiary structureYann Desfougères, Julien Jardin, Valérie Lechevalier, et al.Journal of Agricultural and Food Chemistry|June 11, 2008
Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregationYann Desfougères, Valérie Lechevalier, Stéphane Pezennec, et al.Critical Reviews in Food Science and Nutrition|June 1, 2022
Recent trends in design of healthier plant-based alternatives: nutritional profile, gastrointestinal digestion, and consumer perceptionKandi Sridhar, Saïd Bouhallab, Thomas Croguennec, et al.The Journal of Physical Chemistry. B|March 12, 2010
Charge and size drive spontaneous self-assembly of oppositely charged globular proteins into microspheresYann Desfougères, Thomas Croguennec, Valérie Lechevalier, 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.Gels (Basel, Switzerland)|March 26, 2025
Protein-Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White MixturesJian Kuang, Pascaline Hamon, Jeehyun Lee, et al.Food Research International (Ottawa, Ont.)|May 19, 2024
Plant and animal protein mixed systems as wall material for microencapsulation of Mānuka essential Oil: Characterization and in vitro release kineticsKandi Sridhar, Pascaline Hamon, Jordane Ossemond, 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.Journal of Food Protection|January 12, 2011
Role of incubation conditions and protein fraction on the antimicrobial activity of egg white against Salmonella Enteritidis and Escherichia coliMaria Alabdeh, Valérie Lechevalier, Françoise Nau, et al.Pageof 3