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)LWT - Food Science and Technology, 2024, 198, pp.115945. ⟨10.1016/j.lwt.2024.115945⟩
Article dans une revue
hal-04509491v1
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Beef protein ingredients from fat rendering process are promising functional ingredientsFood Chemistry, 2024, 433, pp.137298. ⟨10.1016/j.foodchem.2023.137298⟩
Article dans une revue
hal-04213765v1
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Impact of the microstructure of two beef co-products on postprandial plasma amino acid kinetics8th International Conference on Food Digestion (ICFD2024), Apr 2024, Porto, Portugal
Communication dans un congrès
hal-04543878v1
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Qualité nutritionnelle des protéines de deux coproduits bovins déterminée chez le porc en croissanceLes 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
Communication dans un congrès
hal-04342725v1
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Nutritional quality of proteins from two beef co-products as determined in the growing pighttps://web.cvent.com/event/1783d29e-b98f-4342-b4a1-30dbaf3fc357/summary. The International Symposium: Dietary Protein for Human Health, Sep 2023, Utrecht (Netherlands), Netherlands. , 2023
Poster de conférence
hal-04279361v1
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Characterization of the gelling properties of protein from bovine co-products using response surface methodologyPoster de conférence hal-03853921v1 |