Catherine Guérin
16
Documents
Publications
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From gel structure to digestion: the egg white model4th 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
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Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein1 st international conference on Food Digestion, Mar 2012, Cesena (IT), Italy
Communication dans un congrès
hal-00849244v1
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Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein1 st Food Structures, Digestion & Health Conference, Jul 2012, Palmerston (NZ), New Zealand
Communication dans un congrès
hal-00924773v1
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Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein1 st Food Structures, Digestion & Health Conference, 2012, Palmerston (NZ), New Zealand
Communication dans un congrès
hal-00849243v1
|