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Food Chemistry|January 16, 2019
Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel propertiesFrançoise Nau, Kéra Nyemb-Diop, Valérie Lechevalier, et al.
Physical Chemistry Chemical Physics : PCCP|October 11, 2016
Osmotic pressures of lysozyme solutions from gas-like to crystal statesCoralie Pasquier, Sylvie Beaufils, Antoine Bouchoux, et al.
Biopolymers|September 26, 2017
Antimicrobial activity of lysozyme isoforms: Key molecular featuresMelanie Derde, Véronique Vié, Astrid Walrant, et al.
Food Chemistry|August 11, 2016
The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestionCarlos Pineda-Vadillo, Françoise Nau, Catherin Guerin-Dubiard, et al.
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