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Catherine Guérin

13
Documents

Publications

julien-jardin
"didier-dupont"

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

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

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 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

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