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Catherine Guérin

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Innovative beef protein co-products to substitute gelatine as gelling agents, and sodium caseinate as emulsifiers: Determination of optimal conditions using the response surface methodology (RSM)

Rozenn Le Foll , Francoise Nau , Pascaline Hamon , Catherine Guérin-Dubiard , Xavier Lambert
LWT - Food Science and Technology, 2024, 198, pp.115945. ⟨10.1016/j.lwt.2024.115945⟩
Journal articles hal-04509491v1
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Beef protein ingredients from fat rendering process are promising functional ingredients

Rozenn Le Foll , Valérie Lechevalier , Pascaline Hamon , Catherine Guérin-Dubiard , Xavier Lambert
Food Chemistry, 2024, 433, pp.137298. ⟨10.1016/j.foodchem.2023.137298⟩
Journal articles hal-04213765v1
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Spatial-temporal mapping of the intra-gastric pepsin concentration and proteolysis in pigs fed egg white gels

Francoise Nau , Steven Le Feunteun , Yann Le Gouar , Gwénaële Henry , Maryvonne Pasco
Food Chemistry, 2022, 389, pp.133132. ⟨10.1016/j.foodchem.2022.133132⟩
Journal articles hal-03662515v1
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In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability

Carlos Pineda-Vadillo , Francoise Nau , Catherine Guérin-Dubiard , Claire Bourlieu , Francesco Capozzi
Foods, 2021, 10 (1), pp.6. ⟨10.3390/foods10010006⟩
Journal articles hal-03106881v1
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Identification of New Antimicrobial Peptides that Contribute to the Bactericidal Activity of Egg White against Salmonella enterica Serovar Enteritidis at 45 °C

Marie-Françoise Cochet , Florence Baron , Sylvie Bonnassie , Sophie Jan , Nadine Leconte
Journal of Agricultural and Food Chemistry, 2021, ⟨10.1021/acs.jafc.0c06677⟩
Journal articles hal-03142882v1
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Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward Salmonella Enteritidis at 45°C

Florence Baron , Marie-Françoise Cochet , Mariah Alabdeh , Catherine Guérin-Dubiard , Michel Gautier
Frontiers in Microbiology, 2020, 11 (article 584986), ⟨10.3389/fmicb.2020.584986⟩
Journal articles hal-02976067v1
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The Three Lipocalins of Egg-White: Only Ex-FABP Inhibits Siderophore-Dependent Iron Sequestration by Salmonella Enteritidis

Louis Alex Julien , Clémence Fau , Florence Baron , Sylvie Bonnassie , Catherine Guérin-Dubiard
Frontiers in Microbiology, 2020, 11, ⟨10.3389/fmicb.2020.00913⟩
Journal articles hal-02733175v1

Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel properties

Francoise Nau , Kéra Nyemb , Valérie Lechevalier-Datin , Juliane Floury , Chloé Serrière
Food Chemistry, 2019, 280, pp.210-220. ⟨10.1016/j.foodchem.2018.12.042⟩
Journal articles hal-02000872v1
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The anti-bacterial iron-restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella

Louis Alex Julien , Florence Baron , Sylvie Bonnassie , Francoise Nau , Catherine Guérin-Dubiard
BioMetals, 2019, 32 (3), ⟨10.1007/s10534-019-00180-w⟩
Journal articles hal-02054473v1

Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance

Chantal Brossard , Fabienne Rancé , Martine Drouet , Evelyne Paty , Agnes Juchet
Pediatric Allergy and Immunology, 2019, 30 (2), ⟨10.1111/pai.13009⟩
Journal articles hal-01997271v1
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Antimicrobial activity of lysozyme isoforms: Key molecular features

Mélanie Derde , Véronique Vie , Astrid Walrant , Sandrine Sagan , Valérie Lechevalier-Datin
Biopolymers, 2017, 107 (12), pp.e23040. ⟨10.1002/bip.23040⟩
Journal articles hal-01593208v1

The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion

Carlos Pineda Vadillo , Francoise Nau , Catherine Guérin-Dubiard , Julien Jardin , Valérie Lechevalier-Datin
Food Chemistry, 2017, 214, pp.486-496. ⟨10.1016/j.foodchem.2016.07.049⟩
Journal articles hal-01454637v1
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Global Gene-expression Analysis of the Response of Salmonella Enteritidis to Egg White Exposure Reveals Multiple Egg White-imposed Stress Responses

Florence Baron , Sylvie Bonnassie-Rouxin , Maria Alabdeh , Marie-Françoise Cochet , Francoise Nau
Frontiers in Microbiology, 2017, 8 article 829, pp.1-25. ⟨10.3389/fmicb.2017.00829⟩
Journal articles hal-01527068v1
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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⟩
Journal articles 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⟩
Journal articles hal-01454655v1

Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen

Florence Baron , Francoise Nau , Catherine Guérin-Dubiard , Sylvie Bonnassie-Rouxin , Michel Gautier
Food Chemistry, 2016, 53, pp.82-93. ⟨10.1016/j.fm.2015.09.009⟩
Journal articles hal-01454523v1
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In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity

Carlos Pineda Vadillo , Francoise Nau , Catherine Guérin-Dubiard , Veronique Cheynier , Emmanuelle Meudec
Food Research International, 2016, 88, pp.284-292. ⟨10.1016/j.foodres.2016.01.029⟩
Journal articles hal-01454599v1

The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated

Kéra Nyemb , Catherine Guérin-Dubiard , Stéphane Pezennec , Julien Jardin , Valérie Briard-Bion
Food Hydrocolloids, 2016, 54, pp.315-327. ⟨10.1016/j.foodhyd.2015.10.011⟩
Journal articles hal-01454556v1

Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion

Kéra Nyemb-Diop , David Causeur , Julien Jardin , Valérie Briard-Bion , Catherine Guérin-Dubiard
Food Research International, 2016, 88, pp.302 - 309. ⟨10.1016/j.foodres.2016.01.004⟩
Journal articles hal-01395012v1

Native and dry-heated lysozyme interactions with membrane lipid monolayers: Lipid packing modifications of a phospholipid mixture, model of the Escherichia coli cytoplasmic membrane

Melanie Derde , Francoise Nau , Catherine Guérin-Dubiard , Valérie Lechevalier-Datin , Gilles Paboeuf
Biochimica et Biophysica Acta:Biomembranes, 2015, 1848 (4), pp.1065-1073. ⟨10.1016/j.bbamem.2015.01.008⟩
Journal articles hal-01138299v1
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Native lysozyme and dry-heated lysozyme interactions with membrane lipid monolayers: lateral reorganization of LPS monolayer, model of the E. coli outer membrane

Melanie Derde , Francoise Nau , Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Gilles Paboeuf
Biochimica et Biophysica Acta:Biomembranes, 2015, 1848 (4), pp.1065-1073. ⟨10.1016/j.bbamem.2014.10.026⟩
Journal articles hal-01090040v1

Effects of dry heating on the progression of in vitro digestion of egg white proteins: contribution of multifactorial data analysis

Valérie Lechevalier-Datin , Nuttinee Musikaphun , Angélique Gillard , Maryvonne Pasco , Catherine Guérin-Dubiard
Food and Function, 2015, 6, pp.1578-1590. ⟨10.1039/c4fo01156b⟩
Journal articles hal-01157294v1

Investigating the impact of ovalbumin aggregate morphology on in vitro ovalbumin digestion using label-free quantitative peptidomics and multivariate data analysis

Kéra Nyemb , Julien Jardin , David Causeur , Catherine Guérin-Dubiard , Didier Dupont
Food Research International, 2014, 63, pp.192-202. ⟨10.1016/j.foodres.2014.03⟩
Journal articles hal-01189975v1

Ovotransferrin Plays a Major Role in the Strong Bactericidal Effect of Egg White against the Bacillus cereus Group.

Florence Baron , Sophie Jan , Fabienne Gonnet , Maryvonne Pasco , Julien Jardin
Journal of Food Protection, 2014, 77 (6), pp.955-962. ⟨10.4315/0362-028X.JFP-13-473⟩
Journal articles hal-01209646v1

Dry-Heating of Lysozyme Increases Its Activity against Escherichia coli Membranes.

Melanie Derde , Catherine Guérin-Dubiard , Valérie Lechevalier-Datin , Marie-Françoise Cochet , Sophie Jan
Journal of Agricultural and Food Chemistry, 2014, 62 (7), pp.1692-700. ⟨10.1021/jf405155p⟩
Journal articles hal-00952857v1

The extent of ovalbumin in vitro digestion and the nature of generated peptides are modulated by the morphology of protein aggregates

Kéra Nyemb , Catherine Guérin-Dubiard , Didier Dupont , Julien Jardin , Shane M. Rutherfurd
Food Chemistry, 2014, 157, pp.429-438. ⟨10.1016/j.foodchem.2014.02.048⟩
Journal articles hal-01209588v1

Hen egg white lysozyme permeabilizes Escherichia coli outer and inner membranes.

Melanie Derde , Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Marie-Françoise Cochet , Sophie Jan
Journal of Agricultural and Food Chemistry, 2013, 61 (41), pp.9922-9. ⟨10.1021/jf4029199⟩
Journal articles hal-00916545v1
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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
Journal articles hal-02664566v1

Egg products: functional ingredients for complex matrices

M. Anton , Francoise Nau , Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Thomas Croguennec
INRA Productions Animales, 2010, 23 (2), pp.215-224
Journal articles hal-00729497v1

Detection of Turkey, Duck, and guinea fowl egg in hen egg products by species-specific PCR

Francoise Nau , Colette Désert , Marie-Françoise Cochet , Maryvonne Pasco , Sophie Jan
Food Analytical Methods, 2009, 2 (3), pp.231-238. ⟨10.1007/s12161-009-9077-0⟩
Journal articles hal-01454132v1

The role of metal ions in emulsion characteristics and flocculation behaviour of phosvitin-stabilised emulsions

O. Castellani , C. Belhomme , E. David-Briand , Catherine Guérin-Dubiard , M. Anton
Food Hydrocolloids, 2008, 22 (7), pp.1243-1253. ⟨10.1016/j.foodhyd.2007.08.005⟩
Journal articles hal-00729917v1

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

C. Belhomme , E. David-Briand , Catherine Guérin-Dubiard , V. Vié , M. Anton
Colloids and Surfaces B: Biointerfaces, 2008, 63 (1), pp.12-20. ⟨10.1016/j.colsurfb.2007.10.012⟩
Journal articles hal-00729897v1

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⟩
Journal articles hal-00672156v1

Molecular approaches for the identification of novel egg components

Joël Gautron , Francoise Nau , K. Mann , Catherine Guérin-Dubiard , Sophie Réhault-Godbert
World's Poultry Science Journal, 2007, 63 (01), pp.82-90. ⟨10.1017/S0043933907001298⟩
Journal articles hal-01347887v1

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⟩
Journal articles 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⟩
Journal articles hal-01453933v1

Proteomic analysis of hen egg white

Catherine Guérin-Dubiard , Maryvonne Pasco , Daniel Mollé , Colette Désert , Thomas Croguennec
Journal of Agricultural and Food Chemistry, 2006, 54 (11), pp.3901-3910. ⟨10.1021/jf0529969⟩
Journal articles hal-01453970v1

Statistical analysis of effects of industrial processing steps on functional properties of pasteurised liquid egg white

Valérie Lechevalier-Datin , Emmanuel Perinel , Romain Jeantet , Capucine Lesaffre , Thomas Croguennec
Journal of the Science of Food and Agriculture, 2005, 85 (5), pp.757-769. ⟨10.1002/jsfa.2042⟩
Journal articles hal-01453927v1

Hen egg white fractionation by ion-exchange chromatography

Catherine Guérin-Dubiard , Maryvonne Pasco , A. Hietanen , A. Quiros del Bosque , Francoise Nau
Journal of Chromatography A, 2005, 53 (6), pp.2158-2163. ⟨10.1021/jf048369l⟩
Journal articles hal-01453935v1

Evidence for synergy in the denaturation at the air-water interface of ovalbumine, ovotransferrin and lysozyme in ternary mixture

Valérie Lechevalier-Datin , Thomas Croguennec , Stéphane Pezennec , Catherine Guérin-Dubiard , Maryvonne Pasco
Food Chemistry, 2005, 92 (1), pp.79-87. ⟨10.1016/j.foodchem.2004.07.006⟩
Journal articles hal-01453954v1

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⟩
Journal articles hal-01453962v1

Ovalbumin, Ovotransferrin, Lysozyme: Three Model Proteins for Structural Modifications at the Air−Water Interface

Valérie Lechevalier-Datin , Thomas Croguennec , Stephane Pezennec , Catherine Guérin-Dubiard , Maryvonne Pasco
Journal of Agricultural and Food Chemistry, 2003, 51 (21), pp.6354-6361. ⟨10.1021/jf034184n⟩
Journal articles hal-01347886v1

Comparison of different electrophoretic separations of hen egg white proteins

Colette Désert , Catherine Guérin-Dubiard , F. Nau , Gwénaël Jan , Florence Val
Journal of Agricultural and Food Chemistry, 2001, 49, pp.4553-4561
Journal articles hal-02673125v1

Impact of the microstructure of two beef co-products on postprandial plasma amino acid kinetics

Rozenn Le Foll , Francoise Nau , Yann Le Gouar , Gwenaëlle Henry , Severine Chevalier
8th International Conference on Food Digestion (ICFD2024), Apr 2024, Porto, Portugal
Conference papers hal-04543878v1
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Qualité nutritionnelle des protéines de deux coproduits bovins déterminée chez le porc en croissance

Rozenn Le Foll , Francoise Nau , Yann Le Gouar , Gwénaële Henry , Séverine Chevalier
Les Journées Francophones de Nutrition (JFN), a SFN (Société Française de Nutrition) et la SFNCM (Société Francophone de Nutrition Clinique et Métabolisme), Dec 2023, Marseille, France
Conference papers hal-04342725v1

Qualité nutritionnelle des protéines de deux coproduits bovins déterminée chez le porc en croissance.

Rozenn Le Foll , Francoise Nau , Yann Le Gouar , Gwénaële Henry , Severine Chevalier
9èmes rencontres Nutrition - Alimentation - Métabolisme - Sport - Santé, Le comité d’organisation de l’événement est constitué de :L’Institut NuMeCan, le laboratoire STLO, le laboratoire M2S, Lactalis, Sodiaal, Valorex, Biotech Santé Bretagne et l’Institut Carnot Agrifood Transition., Nov 2023, Rennes, France
Conference papers hal-04272195v1
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Spatial-temporal mapping of the intra-gastric pH, pepsin concentration and proteolysis in pigs fed egg white gels

Francoise Nau , Steven Le Feunteun , Yann Le Gouar , Gwenaele Henry , Maryvonne Pasco
7th International Conference on Food Digestion, the INFOGEST research network (www.cost-infogest.eu), May 2022, Cork, Ireland
Conference papers hal-03662731v1

Activité antimicrobienne du lysozyme natif/chauffé : de la bactérie aux systèmes modèles

V. Vié , Mélanie Derde , Francoise Nau , Catherine Guérin-Dubiard , Stéphane Pezennec
Journée scientifique : Science des aliments et valorisation des bioproduits, Apr 2019, Rennes, France
Conference papers hal-02417277v1

L’OEuf dans tous ses états, modèle d’ingrédient culinaire

Francoise Nau , Valérie Lechevalier-Datin , Stéphane Pezennec , Catherine Guérin-Dubiard
4 iéme action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Feb 2018, Rennes, France
Conference papers hal-01716617v1

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
Conference papers hal-01595727v1

L’OEuf dans tous ses états, modèle d’ingrédient culinaire

Francoise Nau , Valérie Lechevalier-Datin , Stéphane Pezennec , Catherine Guérin-Dubiard
3iéme action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2017, Rennes, France
Conference papers hal-01446408v1

How structure and assembly across different length scales influence protein digestion

Didier Dupont , Kéra Nyemb , Catherine Guérin-Dubiard , Francoise Nau
15th Infogest Workshop, Sep 2016, Norwich, United Kingdom
Conference papers hal-02490081v1

How structure and assembly across different length scales influence protein digestion

Didier Dupont , Kéra Nyemb , Catherine Guérin-Dubiard , Francoise Nau
2. Food Structure and Functionality Forum Symposium - from Molecules to Functionality, Feb 2016, Singex, Singapore
Conference papers hal-01544627v1

Caractérisation de l’interaction de l’ovotransferrine avec une monocouche de lipopolysaccharides d’E.coli

Youcef Menacer , Gilles Paboeuf , Catherine Guérin-Dubiard , Francoise Nau , Véronique Vié
Rencontre Biologie Physique du Grand Ouest (RBPGO), 2016, Nantes, France
Conference papers hal-02417397v1

L’OEuf dans tous ses états, modèle d’ingrédient culinaire

Francoise Nau , Valérie Lechevalier-Datin , Stéphane Pezennec , Catherine Guérin-Dubiard
2ième action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2016, Rennes, France
Conference papers hal-01446409v1

From gel structure to digestion: the egg white model

Didier Dupont , Kéra Nyemb , Julien Jardin , Valérie Briard-Bion , Catherine Guérin-Dubiard
4th International Conference of Food Digestion, Institut National de Recherche Agronomique (INRA). UMR Science et Technologie du Lait et de l'Oeuf (1253)., Mar 2015, Naples, Italy
Conference papers hal-01209786v1

L’OEuf dans tous ses états, modèle d’ingrédient culinaire

Francoise Nau , Valérie Lechevalier-Datin , Stephane Pezennec , Catherine Guérin-Dubiard
1re action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2015, Rennes, France
Conference papers hal-01209761v1

Bacterial membrane perturbation by native versus dry-heated lysozyme

Melanie Derde , Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Sophie Jan , Florence Baron
BioMicroWold 2013, Oct 2013, madrid, Spain
Conference papers hal-01138317v1

Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein

Catherine Guérin-Dubiard , N. Musikaphun , Didier Dupont , Julien Jardin , V. Briard-Bion
1 st Food Structures, Digestion & Health Conference, 2012, Palmerston (NZ), New Zealand
Conference papers hal-00849243v1

Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein

Catherine Guérin-Dubiard , N. Musikaphun , Didier Dupont , Julien Jardin , V. Briard-Bion
1 st international conference on Food Digestion, Mar 2012, Cesena (IT), Italy
Conference papers hal-00849244v1

Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein

Catherine Guérin-Dubiard , N. Musikaphun , Didier Dupont , Julien Jardin , V. Briard-Bion
1 st Food Structures, Digestion & Health Conference, Jul 2012, Palmerston (NZ), New Zealand
Conference papers hal-00924773v1
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Profil de sensibilisation aux protéines d'œuf et prédiction de la tolérance

Chantal C. Brossard , Fabienne Rance , Martine Drouet , Sandrine Legoué-Morillon , Evelyne Paty
6. Congrès Francophone d'Allergologie, Société Française d’Allergologie (SFA). Paris, FRA. Association Nationale de Formation Médicale Continue en Allergologie (ANAFORCAL)., Apr 2011, Paris, France
Conference papers hal-02809240v1
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OVONUTRIAL project: technologies impact on nutritional value and allergenicity of egg proteins

Francoise Nau , Claire Gaudichon , Pascal Sanders , Catherine Guérin-Dubiard , Didier Dupont
XIIIth European symposium on the quality of eggs and eggproducts, Jun 2009, Turku (FI), Finland
Conference papers hal-00730037v1

Molecular approaches for the identification of novel egg components

Joël Gautron , Francoise Nau , K. Mann , Catherine Guérin-Dubiard , Sophie Réhault-Godbert
12. European Poultry Conference, Sep 2006, Vérone, Italy
Conference papers hal-01453941v1
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Nutritional quality of proteins from two beef co-products as determined in the growing pig

Rozenn Le Foll , Francoise Nau , Yann Le Gouar , Gwenaëlle Henry , Severine Chevalier
https://web.cvent.com/event/1783d29e-b98f-4342-b4a1-30dbaf3fc357/summary. The International Symposium: Dietary Protein for Human Health, Sep 2023, Utrecht (Netherlands), Netherlands. , 2023
Conference poster hal-04279361v1
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Characterization of the gelling properties of protein from bovine co-products using response surface methodology

Rozenn Le Foll , Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Amélie Deglaire , Xavier Lambert
36th EFFoST International Conference 2022, Nov 2022, Dublin, Ireland. , 2022
Conference poster hal-03853921v1

Global gene-expression analysis of the response of Salmonella Enteritidis to egg-white exposure

Florence Baron , S. Bonnassié , Maria Alabdeh , Marie-Françoise Cochet , Catherine Guérin-Dubiard
International Egg Symposium, Oct 2018, Kyoto, Japan. , 2018
Conference poster hal-01901474v1

Dry heating of lysozyme: strong effects regarding antimicrobial activity

Francoise Nau , Mélanie Derde , Gilles Paboeuf , Catherine Guérin-Dubiard , Marie-Françoise Cochet
International Egg Symposium, Oct 2018, Kyoto, Japan. , 2018
Conference poster hal-01901488v1

Heat treatments applied to egg product have a rather low impact on in vivo allergenicity, despite significant changes in protein digestibility and antigenicity

Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Maryvonne Pasco , Angélique Gillard , Nuttinee Musikaphun
International Egg Symposium, Oct 2018, Kyoto, Japan. , 2018
Conference poster hal-01901473v1

Exploring in vivo gastric digestion of egg white gels: impact of the initial gel structure and texture

Francoise Nau , Kéra Nyemb , T Boucher , Catherine Guérin-Dubiard , M. Ferrua
5. International Conference on Food Digestion, Apr 2017, Rennes, France. , 2017
Conference poster hal-01603787v1

In vivo digestion of DHA-enriched egg products: Effect of the food matrix structure on the DHA digestion kinetics and bioavailability.

Carlos Pineda Vadillo , Catherine Guérin-Dubiard , Claire Bourlieu-Lacanal , Francoise Nau , Didier Dupont
5. International Conference on Food Digestion, Apr 2017, Rennes, France. , 2017
Conference poster hal-01506624v1

Interaction of native and dry-heated ovotransferrin with E.coli lipopolysaccharide monolayer

Youcef Menacer , Gilles Paboeuf , Catherine Guérin-Dubiard , Francoise Nau , Véronique Vié
EMBO "Towards novel therapies: Emerging insights from structural and molecular biology", Mar 2017, Groningen, Netherlands. 2017
Conference poster hal-02417385v1

Antimicrobial activity of proteins against E. coli. Investigation using interfacial technics

V. Vié , Mélanie Derde , Youcef Menacer , Catherine Guérin-Dubiard , Francoise Nau
GERLI LES LIPIDES DES MICROBES ET DE L'HOTE, Oct 2016, Toulouse, France
Conference poster hal-02417590v1

Delivering anthocyanins in the gastrointestinal tract: processing conditions and food matrix effect

Carlos Pineda Vadillo , Catherine Guérin-Dubiard , Francoise Nau , Didier Dupont , T. Toth
4th International Conference of Food Digestion, Mar 2015, Naples, Italy. , 2015
Conference poster hal-01209791v1

Towards a new generation of DHA-enriched foods: maximizing DHA bioavailability by considering the food matrix effect

Carlos Pineda Vadillo , Catherine Guérin-Dubiard , Claire Bourlieu-Lacanal , Francoise Nau , Didier Dupont
4th International Conference of Food Digestion, Mar 2015, Naples, Italy. , 2015
Conference poster hal-01209790v1

How the matrix characteristics of egg white gel influence the in vivo gastric digestion process: Spatio-temporal mapping

Kéra Nyemb , M. Shane Rutherfurd , Catherine Guérin-Dubiard , Didier Dupont , Francoise Nau
6.International Symposium on “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale”, Jul 2015, Paris, France. , 2015
Conference poster hal-01209854v1
Image document

Egg white kills [i]Bacillus cereus[/i] group bacteria through a mechanism involving ovotransferrin

Sophie Jan , Fabienne Gonnet , Maryvonne Pasco , Julien Jardin , Michel Gautier
bactéries sporulantes pathogènes ou d'intérêt technologique, Jul 2015, Paris, France. 2015
Conference poster hal-01173074v1

How the physicochemical properties of egg white gel influence the in vivo gastric digestion process: Spatio-temporal mapping

Kéra Nyemb , S.M Rutherfurd , Catherine Guérin-Dubiard , Didier Dupont , Francoise Nau
4th International Conference of Food Digestion, Mar 2015, Naples, Italy. , 2015
Conference poster hal-01209785v1

Delivering anthocyanins in the gastrointestinal tract: processing conditions and food matrix effect

Carlos Pineda Vadillo , Tamas Toth , Attila Tanai , Eva Csavajda , Marisa Sanz Buenhombre
11. NuGOweek Nutrigenomics of Foods, Sep 2014, Castellammare di Stabia, Italy. , 2014
Conference poster hal-01209730v1

Exploring the mechanisms of membrane insertion of native and dry-heated lysozyme: use of [i]E. coli[/i] lipopolysaccharide monolayers

Mélanie Derde , Francoise Nau , Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Gilles Paboeuf
4. International Symposium on Antimicrobial Peptides 2014, AMP 2014, Jun 2014, Lorient, France. , 2014
Conference poster hal-01209634v1

Exploring the mechanisms of membrane insertion of native and dry-heated lysozyme: use of E. coli lipopolysaccharide monolayers

Mélanie Derde , Francoise Nau , Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Gilles Paboeuf
6. Rencontres de Biologie Physique du Grand Ouest, Jun 2014, Le Mans, France. , 2014
Conference poster hal-01209635v1

How food protein structure can modulate the protein digestion behaviour: Evaluation by nutritional peptidomics

Kéra Nyemb , Julien Jardin , David Causeur , Catherine Guérin-Dubiard , Didier Dupont
Food Structure and Functionality Forum Symposium from Molecules to Functionality, Mar 2014, Amsterdam, Netherlands. 2014
Conference poster hal-01189918v1
Image document

Quantitative Mass Spectrometry for nutritional peptidomics Evaluating the impact of food processing by multivariate statistical approaches

Kéra Nyemb , Julien Jardin , David Causeur , Catherine Guérin-Dubiard , Didier Dupont
EUPA 2013, Oct 2013, Saint-Malo, France. 2013
Conference poster hal-01209499v1

The structure of ovalbumin aggregates drives the proteolysis and pattern of peptide fractions generated during simulated digestion

Didier Dupont , Kéra Nyemb , Catherine Guérin-Dubiard , Francoise Nau
Food Structures, Digestion and Health International Conference, Oct 2013, Melbourne, Australia. , 2013
Conference poster hal-01209540v1

Bacterial membrane perturbation by native versus dry-heated lysozyme

Mélanie Derde , Catherine Guérin-Dubiard , Valérie Lechevalier-Datin , Sophie Jan , Florence Baron
Biomicroworld, Oct 2013, Madrid, Spain. , 2013
Conference poster hal-01209489v1

The structure of ovalbumin aggregates drives the proteolysis and pattern of peptide fractions generated during simulated digestion

Kéra Nyemb , Catherine Guérin-Dubiard , Didier Dupont , Shane M. Rutherfurd , Francoise Nau
Biopolymers 2013, Dec 2013, Nantes, France. , 2013
Conference poster hal-01209527v1

The structure of ovalbumin aggregates drives the proteolysis and pattern of peptide fractions generated during simulated digestion

Kéra Nyemb , Catherine Guérin-Dubiard , Didier Dupont , S M Rutherfurd , Francoise Nau
2 International Conference on Food Digestion, Mar 2013, Madrid, Spain. , 2013
Conference poster hal-01209433v1

Evidence by AFM-imaging of morphological differences between E. coli K12 cells treated with native and dry-heated lysozyme

Mélanie Derde , Francoise Nau , Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Sophie Jan
Forum des Microscopies à Sonde Locale, Mar 2013, Spa, Belgium. , 2013
Conference poster hal-01209467v1

Bacterial membrane pertubation by native versus dry-heated lysozyme

Mélanie Derde , Catherine Guérin-Dubiard , Valérie Lechevalier-Datin , Sophie Jan , Florence Baron
GEM/GERLI lipidomics meeting: from membranes to pathologies, Nov 2013, St-Jean Cap Ferrat, France. , 2013
Conference poster hal-01209519v1

Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein

Catherine Guérin-Dubiard , Nuttinee Musikaphun , Didier Dupont , Julien Jardin , Valérie Briard-Bion
1 st international conference on Food Digestion, Mar 2012, Cesena, Italy. Cost Infogest, 2012
Conference poster hal-01209326v1

Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein

Catherine Guérin-Dubiard , Nuttinee Musikaphun , Didier Dupont , Julien Jardin , Valérie Briard-Bion
1 st Food Structures, Digestion & Health Conference, Mar 2012, Palmerston North, New Zealand. , 2012
Conference poster hal-01454210v1

Etude du comportement aux interfaces du lysozyme natif de blanc d'oeuf de poule en vue d'une étude comparée avec du lysozyme traité thermiquement

Valérie Lechevalier-Datin , Coralie Pasquier , Morgane Havard , Catherine Guérin-Dubiard , Francoise Nau
5. Rencontres de Biologie Physique du Grand Ouest, Jun 2011, Rennes, France. 2011
Conference poster hal-01454426v1

Processing modifies in vitro egg protein digestibility as well as protein efficiency ratio and body composition in rats

Claire Gaudichon , Gilles G. Fromentin , Julien Piedcoq , Daniel D. Tomé , Didier Dupont
International Symposium: Dietary Protein for Human Health, Mar 2011, Auckland, New Zealand. Palmerston North Historical Society, 2011, 124 p., 2011, Symposium Proceedings: International Symposium Dietary Protein for Human Health 2011: Skycity Convention Centre, Auckland, New Zealand, 27-30 March 2011
Conference poster hal-02748493v1

Les Oeufs ? 60 clés pour comprendre

Florence Baron , Catherine Guérin-Dubiard , Francoise Nau
Editions Quae, 128 p., 2017, Clés pour Comprendre (Quae), 978-2-7592-2657-3
Books hal-01515005v1

Science et technologie de l'oeuf

Francoise Nau , Catherine Guérin-Dubiard , Florence Baron , Jean-Louis Thapon
Lavoisier TEC et DOC Editions, 562 p., 2010, Collection Sciences et Techniques Agroalimentaires, 2743012242
Books hal-01349139v1

Science et technologie de l'oeuf : Production et Qualité, volume 1

Francoise Nau , Catherine Guérin-Dubiard , Florence Baron , Jean-Louis Thapon
Lavoisier TEC et DOC, 1, 350 p., 2010, Collection Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3
Books hal-01454447v1

Science et technologie de l'oeuf : De l'oeuf aux ovoproduits, volume 2

Francoise Nau , Catherine Guérin-Dubiard , Florence Baron , Jean-Louis Thapon
Lavoisier TEC et DOC, 2, 562 p., 2010, Collection Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3
Books hal-01454446v1

Science et technologie de l'oeuf. De l'oeuf aux ovoproduits

Francoise Nau , Catherine Guérin-Dubiard , Florence Baron , Jean-Louis Thapon
Tec & Doc, Lavoisier, 552 p, 2010, 978-2743012243
Books hal-00729612v1

From muscle to meat and meat products

Catherine Guérin-Dubiard
Handbook of Food Science and Technology 3, 3, ISTE Ltd, 421 p., 2016, Food Science and Technology, 978-1-84821-934-2
Book sections hal-01349152v1

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
Book sections hal-01454195v1

The nutritional quality of eggs

I. Seuss-Baum , Francoise Nau , Catherine Guérin-Dubiard
Immerseel, F. Improving the safety and quality of eggs and egg products: Egg safety and nutritional quality (Volume 2), Woodhead Publishing, pp.201-236, 2011
Book sections hal-00729398v1

The nutritional quality of eggs

I. Seuss-Baum , 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
Book sections hal-01454200v1

Bioactive fractions of eggs for human and animal health

M. Anton , Francoise Nau , Catherine Guérin-Dubiard
Immerseel, F. Improving the safety and quality of eggs and egg products : Egg safety and nutritional quality (Volume 2), Woodhead Publishing, pp.321-345, 2011, 978 0 85709 072 0
Book sections hal-00729337v1

Fractionnement de l'œuf et utilisation des fractions

Catherine Guérin-Dubiard , M. Anton
Nau, Françoise. Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, Lavoisier Tec et Doc, pp.471-512, 2010
Book sections hal-00729518v1

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
Book sections hal-02822901v1

Fractionnement de l'oeuf

Francoise Nau , Catherine Guérin-Dubiard , Florence Baron , Jean-Louis Thapon
Science et technologie de l'œuf. Volume 2, De l'œuf aux ovoproduits, Tec et Doc, 2010, Collection Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3
Book sections hal-01454144v1

Composition de l'oeuf

Catherine Guérin-Dubiard , M. Anton , Joël Gautron , Y. Nys , Francoise Nau
Nau, Françoise. Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, Lavoisier Tec et Doc, pp.1-176, 2010, 978-2-7430-1224-3
Book sections hal-00729464v1

Avidine

Francoise Nau , Catherine Guérin-Dubiard , Thomas Croguennec
Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
Book sections hal-01349148v1

Avidin-Biotin Technology

Francoise Nau , Catherine Guérin-Dubiard , Thomas Croguennec
Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
Book sections hal-01349149v1

Phosvitin

Marc Anton , Oscar Castellani , Catherine Guérin-Dubiard
Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
Book sections hal-01349141v1

Minor protein

Catherine Guérin-Dubiard , Francoise Nau
Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
Book sections hal-01349142v1

Riboflavin -binding protein (flavoprotein)

Catherine Guérin-Dubiard , Thomas Croguennec , Francoise Nau
Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
Book sections hal-01349137v1

Egg compounds with antioxidant and mineral binding properties

Marc Anton , Oscar Castellani , Catherine Guérin-Dubiard
Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
Book sections hal-01349146v1

Ovalbumin and gene-related proteins

Valérie Lechevalier-Datin , Thomas Croguennec , Francoise Nau , Catherine Guérin-Dubiard
Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
Book sections hal-01349143v1