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Catherine Guérin

36
Documents

Publications

didier-dupont
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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⟩
Article dans une revue 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⟩
Article dans une revue hal-03106881v1

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⟩
Article dans une revue hal-02000872v1

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

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⟩
Article dans une revue hal-01454637v1
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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
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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⟩
Article dans une revue 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⟩
Article dans une revue 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⟩
Article dans une revue hal-01395012v1

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⟩
Article dans une revue hal-01189975v1

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⟩
Article dans une revue hal-01209588v1

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

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
Communication dans un congrès 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
Communication dans un congrès hal-01544627v1

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
Communication dans un congrès hal-01209786v1

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
Communication dans un congrès 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, 2012, Palmerston (NZ), New Zealand
Communication dans un congrès 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 Food Structures, Digestion & Health Conference, Jul 2012, Palmerston (NZ), New Zealand
Communication dans un congrès hal-00924773v1
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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
Communication dans un congrès hal-00730037v1

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
Poster de conférence 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
Poster de conférence 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
Poster de conférence hal-01506624v1

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
Poster de conférence 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
Poster de conférence hal-01209854v1

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
Poster de conférence hal-01209785v1

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
Poster de conférence hal-01209791v1

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
Poster de conférence hal-01209730v1

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
Poster de conférence hal-01189918v1

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
Poster de conférence hal-01209540v1
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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
Poster de conférence hal-01209499v1

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
Poster de conférence 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
Poster de conférence hal-01209433v1

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
Poster de conférence 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
Poster de conférence hal-01454210v1

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
Poster de conférence hal-02748493v1