Catherine Guérin
8
Documents
Publications
- 4
- 3
- 3
- 3
- 3
- 3
- 3
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 8
- 8
- 8
- 4
- 4
- 4
- 4
- 4
- 4
- 3
- 3
- 2
- 2
- 2
- 2
- 2
- 2
- 2
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 1
- 8
- 1
- 1
- 4
- 2
Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel propertiesFood 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 propertiesJournal 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 digestionFood Chemistry, 2017, 214, pp.486-496. ⟨10.1016/j.foodchem.2016.07.049⟩
Article dans une revue
hal-01454637v1
|
|
|
Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic propertiesJournal of Food Engineering, 2017, 195, pp.137-149. ⟨10.1016/j.jfoodeng.2016.10.007⟩
Article dans une revue
hal-01454657v1
|
Technological advances in egg product processing with reference to allergenicityXVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom
Communication dans un congrès
hal-01595727v1
|
Heat treatments applied to egg product have a rather low impact on in vivo allergenicity, despite significant changes in protein digestibility and antigenicityPoster de conférence hal-01901473v1 |
|
Processing modifies in vitro egg protein digestibility as well as protein efficiency ratio and body composition in ratsInternational 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
|
Processing modifies in vitro egg protein digestibility, as well as protein efficiency ratio and body composition in rats2011, non paginé
Autre publication scientifique
hal-00729386v1
|