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Catherine Guérin

13
Documents

Publications

"marc-anton"
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Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties

Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Marc Anton , Valerie Beaumal , Elisabeth David Briand
Journal of Food Engineering, 2017, 195, pp.137-149. ⟨10.1016/j.jfoodeng.2016.10.007⟩
Article dans une revue hal-01454657v1

Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties

Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Marc Anton , Valerie Beaumal , Elisabeth David Briand
Journal of Food Engineering, 2017, 195, pp.40-51. ⟨10.1016/j.jfoodeng.2016.09.022⟩
Article dans une revue hal-01454655v1
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Les ovoproduits : des ingrédients fonctionnels pour des matrices complexes

Marc Anton , Francoise Nau , Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Thomas Croguennec
INRA Productions Animales, 2010, 23 (2), pp.215-224
Article dans une revue hal-02664566v1

Phosvitin-calcium aggregation and organization at the air-water interface.

Corinne Belhomme , Elisabeth David-Briand , Catherine Guérin-Dubiard , Véronique Vié , Marc Anton
Colloids and Surfaces B: Biointerfaces, 2008, 63 (1), pp.12-20. ⟨10.1016/j.colsurfb.2007.10.012⟩
Article dans une revue hal-00672156v1

Interfacial characteristics of spread films of hen egg yolk phosvitin at the air-water interface: Interrelation with its charge and aggregation state

Corinne Belhomme , Elisabeth David Briand , Marie-Hélène Ropers , Catherine Guérin-Dubiard , Marc Anton
Food Hydrocolloids, 2007, 21 (5-6), pp.896-905. ⟨10.1016/j.foodhyd.2006.08.014⟩
Article dans une revue hal-01453980v1

Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin

Oscar Francisco Castellani , Corinne Belhomme , Elisabeth David Briand , Catherine Guérin-Dubiard , Marc Anton
Food Hydrocolloids, 2006, 20 (1), pp.35-43. ⟨10.1016/j.foodhyd.2005.02.010⟩
Article dans une revue hal-01453933v1

Effect of aggregation and sodium salt on emulsifying properties of egg yolk phosvitin

Oscar Castellani , Elisabeth David Briand , Catherine Guérin-Dubiard , Marc Anton
Food Hydrocolloids, 2005, 19 (4), pp.769-776. ⟨10.1016/j.foodhyd.2004.09.010⟩
Article dans une revue hal-01453962v1

Technological advances in egg product processing with reference to allergenicity

Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Maryvonne Pasco , Angélique Gillard , Yann Le Gouar
XVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom
Communication dans un congrès hal-01595727v1

Bioactive fractions of eggs for human and animal health

Marc Anton , Francoise Nau , Catherine Guérin-Dubiard
Improving the safety and quality of eggs and egg products Volume 2 : Egg safety and nutritional quality, 214, Woodhead Publishing Ltd, 2011, Woodhead Publishing in Food Science, Technology and Nutrition, 978-0-85709-072-0
Chapitre d'ouvrage hal-01454195v1

Composition de l'oeuf

Catherine Guérin-Dubiard , Marc Anton , Joël Gautron , Yves Y. Nys , Francoise Nau
Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, Tec et Doc, 2010, Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3
Chapitre d'ouvrage hal-02822901v1

Phosvitin

Marc Anton , Oscar Castellani , Catherine Guérin-Dubiard
Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
Chapitre d'ouvrage hal-01349141v1

Egg compounds with antioxidant and mineral binding properties

Marc Anton , Oscar Castellani , Catherine Guérin-Dubiard
Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
Chapitre d'ouvrage hal-01349146v1