Catherine Guérin

Publications

Article dans une revue (44)

Beef protein ingredients from fat rendering process are promising functional ingredients Rozenn Le Foll,Valérie Lechevalier,Pascaline Hamon,Catherine Guérin-Dubiard,Xavier Lambertet al. Food Chemistry, 2024, 433, pp.137298. ⟨10.1016/j.foodchem.2023.137298⟩ Article dans une revue hal-04213765v1
Nutritional quality of proteins from two beef co-products as determined in the growing pig Rozenn Le Foll,Françoise Nau,Yann Le Gouar,Gwénaële Henry,Séverine Chevalieret al. British Journal of Nutrition, 2024, pp.1 - 14. ⟨10.1017/s0007114524001661⟩ Article dans une revue hal-04803279v1
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) Rozenn Le Foll,Francoise Nau,Pascaline Hamon,Catherine Guérin-Dubiard,Xavier Lambertet al. LWT - Food Science and Technology, 2024, 198, pp.115945. ⟨10.1016/j.lwt.2024.115945⟩ Article dans une revue hal-04509491v1
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 Pascoet al. Food Chemistry, 2022, 389, pp.133132. ⟨10.1016/j.foodchem.2022.133132⟩ Article dans une revue hal-03662515v1
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 Capozziet al. Foods, 2021, 10 (1), pp.6. ⟨10.3390/foods10010006⟩ Article dans une revue hal-03106881v1
Identification of New Antimicrobial Peptides that Contribute to the Bactericidal Activity of Egg White against Salmonella enterica Serovar Enteritidis at 45 °C Marie-Françoise Cochet,Florence Baron,Sylvie Bonnassie,Sophie Jan,Nadine Leconteet al. Journal of Agricultural and Food Chemistry, 2021, ⟨10.1021/acs.jafc.0c06677⟩ Article dans une revue hal-03142882v1
Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward Salmonella Enteritidis at 45°C Florence Baron,Marie-Françoise Cochet,Mariah Alabdeh,Catherine Guérin-Dubiard,Michel Gautieret al. Frontiers in Microbiology, 2020, 11 (article 584986), ⟨10.3389/fmicb.2020.584986⟩ Article dans une revue hal-02976067v1
The Three Lipocalins of Egg-White: Only Ex-FABP Inhibits Siderophore-Dependent Iron Sequestration by Salmonella Enteritidis Louis Alex Julien,Clémence Fau,Florence Baron,Sylvie Bonnassie,Catherine Guérin-Dubiardet al. Frontiers in Microbiology, 2020, 11, ⟨10.3389/fmicb.2020.00913⟩ Article dans une revue hal-02733175v1
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 Serrièreet al. Food Chemistry, 2019, 280, pp.210-220. ⟨10.1016/j.foodchem.2018.12.042⟩ Article dans une revue hal-02000872v1
The anti-bacterial iron-restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella Louis Alex Julien,Florence Baron,Sylvie Bonnassie,Francoise Nau,Catherine Guérin-Dubiardet al. BioMetals, 2019, 32 (3), ⟨10.1007/s10534-019-00180-w⟩ Article dans une revue hal-02054473v1
Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance Chantal Brossard,Fabienne Rancé,Martine Drouet,Evelyne Paty,Agnes Juchetet al. Pediatric Allergy and Immunology, 2019, 30 (2), ⟨10.1111/pai.13009⟩ Article dans une revue hal-01997271v1
Global Gene-expression Analysis of the Response of Salmonella Enteritidis to Egg White Exposure Reveals Multiple Egg White-imposed Stress Responses Florence Baron,Sylvie Bonnassie-Rouxin,Maria Alabdeh,Marie-Françoise Cochet,Francoise Nauet al. Frontiers in Microbiology, 2017, 8 article 829, pp.1-25. ⟨10.3389/fmicb.2017.00829⟩ Article dans une revue hal-01527068v1
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-Datinet al. Food 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 properties Valérie Lechevalier-Datin,Catherine Guérin-Dubiard,Marc Anton,Valerie Beaumal,Elisabeth David Briandet al. Journal of Food Engineering, 2017, 195, pp.137-149. ⟨10.1016/j.jfoodeng.2016.10.007⟩ Article dans une revue hal-01454657v1
Antimicrobial activity of lysozyme isoforms: Key molecular features Mélanie Derde,Véronique Vie,Astrid Walrant,Sandrine Sagan,Valérie Lechevalier-Datinet al. Biopolymers, 2017, 107 (12), pp.e23040. ⟨10.1002/bip.23040⟩ Article dans une revue hal-01593208v1
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 Briandet al. Journal of Food Engineering, 2017, 195, pp.40-51. ⟨10.1016/j.jfoodeng.2016.09.022⟩ Article dans une revue hal-01454655v1
Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen Florence Baron,Francoise Nau,Catherine Guérin-Dubiard,Sylvie Bonnassie-Rouxin,Michel Gautieret al. Food Chemistry, 2016, 53, pp.82-93. ⟨10.1016/j.fm.2015.09.009⟩ Article dans une revue hal-01454523v1
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-Dubiardet al. Food Research International, 2016, 88, pp.302 - 309. ⟨10.1016/j.foodres.2016.01.004⟩ Article dans une revue hal-01395012v1
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-Bionet al. Food Hydrocolloids, 2016, 54, pp.315-327. ⟨10.1016/j.foodhyd.2015.10.011⟩ Article dans une revue istex hal-01454556v1
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 Meudecet al. Food Research International, 2016, 88, pp.284-292. ⟨10.1016/j.foodres.2016.01.029⟩ Article dans une revue hal-01454599v1
Native lysozyme and dry-heated lysozyme interactions with membrane lipid monolayers: lateral reorganization of LPS monolayer, model of the E. coli outer membrane Melanie Derde,Francoise Nau,Valérie Lechevalier-Datin,Catherine Guérin-Dubiard,Gilles Paboeufet al. Biochimica et Biophysica Acta:Biomembranes, 2015, 1848 (4), pp.1065-1073. ⟨10.1016/j.bbamem.2014.10.026⟩ Article dans une revue hal-01090040v1
Native and dry-heated lysozyme interactions with membrane lipid monolayers: Lipid packing modiﬁcations of a phospholipid mixture, model of the Escherichia coli cytoplasmic membrane Melanie Derde,Francoise Nau,Catherine Guérin-Dubiard,Valérie Lechevalier-Datin,Gilles Paboeufet al. Biochimica et Biophysica Acta:Biomembranes, 2015, 1848 (4), pp.1065-1073. ⟨10.1016/j.bbamem.2015.01.008⟩ Article dans une revue hal-01138299v1
Effects of dry heating on the progression of in vitro digestion of egg white proteins: contribution of multifactorial data analysis Valérie Lechevalier-Datin,Nuttinee Musikaphun,Angélique Gillard,Maryvonne Pasco,Catherine Guérin-Dubiardet al. Food and Function, 2015, 6, pp.1578-1590. ⟨10.1039/c4fo01156b⟩ Article dans une revue hal-01157294v1
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 Dupontet al. Food Research International, 2014, 63, pp.192-202. ⟨10.1016/j.foodres.2014.03⟩ Article dans une revue hal-01189975v1
Ovotransferrin Plays a Major Role in the Strong Bactericidal Effect of Egg White against the Bacillus cereus Group. Florence Baron,Sophie Jan,Fabienne Gonnet,Maryvonne Pasco,Julien Jardinet al. Journal of Food Protection, 2014, 77 (6), pp.955-962. ⟨10.4315/0362-028X.JFP-13-473⟩ Article dans une revue hal-01209646v1
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. Rutherfurdet al. Food Chemistry, 2014, 157, pp.429-438. ⟨10.1016/j.foodchem.2014.02.048⟩ Article dans une revue hal-01209588v1
Dry-Heating of Lysozyme Increases Its Activity against Escherichia coli Membranes. Melanie Derde,Catherine Guérin-Dubiard,Valérie Lechevalier-Datin,Marie-Françoise Cochet,Sophie Janet al. Journal of Agricultural and Food Chemistry, 2014, 62 (7), pp.1692-700. ⟨10.1021/jf405155p⟩ Article dans une revue hal-00952857v1
Hen egg white lysozyme permeabilizes Escherichia coli outer and inner membranes. Melanie Derde,Valérie Lechevalier-Datin,Catherine Guérin-Dubiard,Marie-Françoise Cochet,Sophie Janet al. Journal of Agricultural and Food Chemistry, 2013, 61 (41), pp.9922-9. ⟨10.1021/jf4029199⟩ Article dans une revue hal-00916545v1
Les ovoproduits : des ingrédients fonctionnels pour des matrices complexes Marc Anton,Francoise Nau,Valérie Lechevalier-Datin,Catherine Guérin-Dubiard,Thomas Croguennec INRA Productions Animales, 2010, 23 (2), pp.215-224 Article dans une revue (article de synthèse) hal-02664566v1
Egg products: functional ingredients for complex matrices M. Anton,Francoise Nau,Valérie Lechevalier-Datin,Catherine Guérin-Dubiard,Thomas Croguennec INRA Productions Animales, 2010, 23 (2), pp.215-224 Article dans une revue hal-00729497v1
Detection of Turkey, Duck, and guinea fowl egg in hen egg products by species-specific PCR Francoise Nau,Colette Désert,Marie-Françoise Cochet,Maryvonne Pasco,Sophie Janet al. Food Analytical Methods, 2009, 2 (3), pp.231-238. ⟨10.1007/s12161-009-9077-0⟩ Article dans une revue hal-01454132v1
The role of metal ions in emulsion characteristics and flocculation behaviour of phosvitin-stabilised emulsions O. Castellani,C. Belhomme,E. David-Briand,Catherine Guérin-Dubiard,M. Anton Food Hydrocolloids, 2008, 22 (7), pp.1243-1253. ⟨10.1016/j.foodhyd.2007.08.005⟩ Article dans une revue istex hal-00729917v1
Phosvitin-calcium aggregation and organization at the air-water interface. C. Belhomme,E. David-Briand,Catherine Guérin-Dubiard,V. Vié,M. Anton Colloids and Surfaces B: Biointerfaces, 2008, 63 (1), pp.12-20. ⟨10.1016/j.colsurfb.2007.10.012⟩ Article dans une revue istex hal-00729897v1
Phosvitin-calcium aggregation and organization at the air-water interface. Corinne Belhomme,Elisabeth David-Briand,Catherine Guérin-Dubiard,Véronique Vié,Marc Anton Colloids and Surfaces B: Biointerfaces, 2008, 63 (1), pp.12-20. ⟨10.1016/j.colsurfb.2007.10.012⟩ Article dans une revue istex hal-00672156v1
Molecular approaches for the identification of novel egg components Joël Gautron,Francoise Nau,K. Mann,Catherine Guérin-Dubiard,Sophie Réhault-Godbertet al. World's Poultry Science Journal, 2007, 63 (01), pp.82-90. ⟨10.1017/S0043933907001298⟩ Article dans une revue istex hal-01347887v1
Interfacial characteristics of spread films of hen egg yolk phosvitin at the air-water interface: Interrelation with its charge and aggregation state Corinne Belhomme,Elisabeth David Briand,Marie-Hélène Ropers,Catherine Guérin-Dubiard,Marc Anton Food Hydrocolloids, 2007, 21 (5-6), pp.896-905. ⟨10.1016/j.foodhyd.2006.08.014⟩ Article dans une revue istex hal-01453980v1
Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin Oscar Francisco Castellani,Corinne Belhomme,Elisabeth David Briand,Catherine Guérin-Dubiard,Marc Anton Food Hydrocolloids, 2006, 20 (1), pp.35-43. ⟨10.1016/j.foodhyd.2005.02.010⟩ Article dans une revue istex hal-01453933v1
Proteomic analysis of hen egg white Catherine Guérin-Dubiard,Maryvonne Pasco,Daniel Mollé,Colette Désert,Thomas Croguennecet al. Journal of Agricultural and Food Chemistry, 2006, 54 (11), pp.3901-3910. ⟨10.1021/jf0529969⟩ Article dans une revue istex hal-01453970v1
Statistical analysis of effects of industrial processing steps on functional properties of pasteurised liquid egg white Valérie Lechevalier-Datin,Emmanuel Perinel,Romain Jeantet,Capucine Lesaffre,Thomas Croguennecet al. Journal of the Science of Food and Agriculture, 2005, 85 (5), pp.757-769. ⟨10.1002/jsfa.2042⟩ Article dans une revue istex hal-01453927v1
Hen egg white fractionation by ion-exchange chromatography Catherine Guérin-Dubiard,Maryvonne Pasco,A. Hietanen,A. Quiros del Bosque,Francoise Nauet al. Journal of Chromatography A, 2005, 53 (6), pp.2158-2163. ⟨10.1021/jf048369l⟩ Article dans une revue istex hal-01453935v1
Effect of aggregation and sodium salt on emulsifying properties of egg yolk phosvitin Oscar Castellani,Elisabeth David Briand,Catherine Guérin-Dubiard,Marc Anton Food Hydrocolloids, 2005, 19 (4), pp.769-776. ⟨10.1016/j.foodhyd.2004.09.010⟩ Article dans une revue istex hal-01453962v1
Evidence for synergy in the denaturation at the air-water interface of ovalbumine, ovotransferrin and lysozyme in ternary mixture Valérie Lechevalier-Datin,Thomas Croguennec,Stéphane Pezennec,Catherine Guérin-Dubiard,Maryvonne Pascoet al. Food Chemistry, 2005, 92 (1), pp.79-87. ⟨10.1016/j.foodchem.2004.07.006⟩ Article dans une revue istex hal-01453954v1
Ovalbumin, Ovotransferrin, Lysozyme: Three Model Proteins for Structural Modifications at the Air−Water Interface Valérie Lechevalier-Datin,Thomas Croguennec,Stephane Pezennec,Catherine Guérin-Dubiard,Maryvonne Pascoet al. Journal of Agricultural and Food Chemistry, 2003, 51 (21), pp.6354-6361. ⟨10.1021/jf034184n⟩ Article dans une revue istex hal-01347886v1
Comparison of different electrophoretic separations of hen egg white proteins Colette Désert,Catherine Guérin-Dubiard,F. Nau,Gwénaël Jan,Florence Valet al. Journal of Agricultural and Food Chemistry, 2001, 49, pp.4553-4561 Article dans une revue hal-02673125v1

Communication dans un congrès (21)

Impact of the microstructure of two beef co-products on postprandial plasma amino acid kinetics Rozenn Le Foll,Francoise Nau,Yann Le Gouar,Gwenaëlle Henry,Severine Chevalieret al. 8th International Conference on Food Digestion (ICFD2024), Apr 2024, Porto, Portugal Communication dans un congrès hal-04543878v1
Qualité nutritionnelle des protéines de deux coproduits bovins déterminée chez le porc en croissance Rozenn Le Foll,Francoise Nau,Yann Le Gouar,Gwénaële Henry,Séverine Chevalieret al. Les 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
Qualité nutritionnelle des protéines de deux coproduits bovins déterminée chez le porc en croissance. Rozenn Le Foll,Francoise Nau,Yann Le Gouar,Gwénaële Henry,Severine Chevalieret al. 9èmes rencontres Nutrition - Alimentation - Métabolisme - Sport - Santé, Le comité d’organisation de l’événement est constitué de :L’Institut NuMeCan, le laboratoire STLO, le laboratoire M2S, Lactalis, Sodiaal, Valorex, Biotech Santé Bretagne et l’Institut Carnot Agrifood Transition., Nov 2023, Rennes, France Communication dans un congrès hal-04272195v1
Spatial-temporal mapping of the intra-gastric pH, pepsin concentration and proteolysis in pigs fed egg white gels Francoise Nau,Steven Le Feunteun,Yann Le Gouar,Gwenaele Henry,Maryvonne Pascoet al. 7th International Conference on Food Digestion, the INFOGEST research network (www.cost-infogest.eu), May 2022, Cork, Ireland Communication dans un congrès hal-03662731v1
Activité antimicrobienne du lysozyme natif/chauffé : de la bactérie aux systèmes modèles V. Vié,Mélanie Derde,Francoise Nau,Catherine Guérin-Dubiard,Stéphane Pezennecet al. Journée scientifique : Science des aliments et valorisation des bioproduits, Apr 2019, Rennes, France Communication dans un congrès hal-02417277v1
L’OEuf dans tous ses états, modèle d’ingrédient culinaire Francoise Nau,Valérie Lechevalier-Datin,Stéphane Pezennec,Catherine Guérin-Dubiard 4 iéme action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Feb 2018, Rennes, France Communication dans un congrès hal-01716617v1
Technological advances in egg product processing with reference to allergenicity Valérie Lechevalier-Datin,Catherine Guérin-Dubiard,Maryvonne Pasco,Angélique Gillard,Yann Le Gouaret al. XVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom Communication dans un congrès hal-01595727v1
L’OEuf dans tous ses états, modèle d’ingrédient culinaire Francoise Nau,Valérie Lechevalier-Datin,Stéphane Pezennec,Catherine Guérin-Dubiard 3iéme action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2017, Rennes, France Communication dans un congrès hal-01446408v1
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
Caractérisation de l’interaction de l’ovotransferrine avec une monocouche de lipopolysaccharides d’E.coli Youcef Menacer,Gilles Paboeuf,Catherine Guérin-Dubiard,Francoise Nau,Véronique Vié Rencontre Biologie Physique du Grand Ouest (RBPGO), 2016, Nantes, France Communication dans un congrès hal-02417397v1
L’OEuf dans tous ses états, modèle d’ingrédient culinaire Francoise Nau,Valérie Lechevalier-Datin,Stéphane Pezennec,Catherine Guérin-Dubiard 2ième action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2016, Rennes, France Communication dans un congrès hal-01446409v1
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-Dubiardet al. 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
L’OEuf dans tous ses états, modèle d’ingrédient culinaire Francoise Nau,Valérie Lechevalier-Datin,Stephane Pezennec,Catherine Guérin-Dubiard 1re action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2015, Rennes, France Communication dans un congrès hal-01209761v1
Bacterial membrane perturbation by native versus dry-heated lysozyme Melanie Derde,Valérie Lechevalier-Datin,Catherine Guérin-Dubiard,Sophie Jan,Florence Baronet al. BioMicroWold 2013, Oct 2013, madrid, Spain Communication dans un congrès hal-01138317v1
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-Bionet al. 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-Bionet al. 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-Bionet al. 1 st international conference on Food Digestion, Mar 2012, Cesena (IT), Italy Communication dans un congrès hal-00849244v1
Profil de sensibilisation aux protéines d'œuf et prédiction de la tolérance Chantal C. Brossard,Fabienne Rance,Martine Drouet,Sandrine Legoué-Morillon,Evelyne Patyet al. 6. Congrès Francophone d'Allergologie, Société Française d’Allergologie (SFA). Paris, FRA. Association Nationale de Formation Médicale Continue en Allergologie (ANAFORCAL)., Apr 2011, Paris, France Communication dans un congrès hal-02809240v1
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
Molecular approaches for the identification of novel egg components Joël Gautron,Francoise Nau,K. Mann,Catherine Guérin-Dubiard,Sophie Réhault-Godbertet al. 12. European Poultry Conference, Sep 2006, Vérone, Italy Communication dans un congrès hal-01453941v1

Poster de conférence (29)

Nutritional quality of proteins from two beef co-products as determined in the growing pig Rozenn Le Foll,Francoise Nau,Yann Le Gouar,Gwenaëlle Henry,Severine Chevalieret al. https://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
Characterization of the gelling properties of protein from bovine co-products using response surface methodology Rozenn Le Foll,Valérie Lechevalier-Datin,Catherine Guérin-Dubiard,Amélie Deglaire,Xavier Lambertet al. 36th EFFoST International Conference 2022, Nov 2022, Dublin, Ireland. , 2022 Poster de conférence hal-03853921v1
Global gene-expression analysis of the response of Salmonella Enteritidis to egg-white exposure Florence Baron,S. Bonnassié,Maria Alabdeh,Marie-Françoise Cochet,Catherine Guérin-Dubiardet al. International Egg Symposium, Oct 2018, Kyoto, Japan. , 2018 Poster de conférence hal-01901474v1
Dry heating of lysozyme: strong effects regarding antimicrobial activity Francoise Nau,Mélanie Derde,Gilles Paboeuf,Catherine Guérin-Dubiard,Marie-Françoise Cochetet al. International Egg Symposium, Oct 2018, Kyoto, Japan. , 2018 Poster de conférence hal-01901488v1
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 Musikaphunet al. 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. Ferruaet al. 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
Interaction of native and dry-heated ovotransferrin with E.coli lipopolysaccharide monolayer Youcef Menacer,Gilles Paboeuf,Catherine Guérin-Dubiard,Francoise Nau,Véronique Vié EMBO "Towards novel therapies: Emerging insights from structural and molecular biology", Mar 2017, Groningen, Netherlands. 2017 Poster de conférence hal-02417385v1
Antimicrobial activity of proteins against E. coli. Investigation using interfacial technics V. Vié,Mélanie Derde,Youcef Menacer,Catherine Guérin-Dubiard,Francoise Nauet al. GERLI LES LIPIDES DES MICROBES ET DE L'HOTE, Oct 2016, Toulouse, France Poster de conférence hal-02417590v1
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
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
Delivering anthocyanins in the gastrointestinal tract: processing conditions and food matrix effect Carlos Pineda Vadillo,Catherine Guérin-Dubiard,Francoise Nau,Didier Dupont,T. Tothet al. 4th International Conference of Food Digestion, Mar 2015, Naples, Italy. , 2015 Poster de conférence hal-01209791v1
Egg white kills [i]Bacillus cereus[/i] group bacteria through a mechanism involving ovotransferrin Sophie Jan,Fabienne Gonnet,Maryvonne Pasco,Julien Jardin,Michel Gautieret al. bactéries sporulantes pathogènes ou d'intérêt technologique, Jul 2015, Paris, France. 2015 Poster de conférence hal-01173074v1
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,Tamas Toth,Attila Tanai,Eva Csavajda,Marisa Sanz Buenhombreet al. 11. NuGOweek Nutrigenomics of Foods, Sep 2014, Castellammare di Stabia, Italy. , 2014 Poster de conférence hal-01209730v1
Exploring the mechanisms of membrane insertion of native and dry-heated lysozyme: use of [i]E. coli[/i] lipopolysaccharide monolayers Mélanie Derde,Francoise Nau,Valérie Lechevalier-Datin,Catherine Guérin-Dubiard,Gilles Paboeufet al. 4. International Symposium on Antimicrobial Peptides 2014, AMP 2014, Jun 2014, Lorient, France. , 2014 Poster de conférence hal-01209634v1
How food protein structure can modulate the protein digestion behaviour: Evaluation by nutritional peptidomics Kéra Nyemb,Julien Jardin,David Causeur,Catherine Guérin-Dubiard,Didier Dupontet al. Food Structure and Functionality Forum Symposium from Molecules to Functionality, Mar 2014, Amsterdam, Netherlands. 2014 Poster de conférence hal-01189918v1
Exploring the mechanisms of membrane insertion of native and dry-heated lysozyme: use of E. coli lipopolysaccharide monolayers Mélanie Derde,Francoise Nau,Valérie Lechevalier-Datin,Catherine Guérin-Dubiard,Gilles Paboeufet al. 6. Rencontres de Biologie Physique du Grand Ouest, Jun 2014, Le Mans, France. , 2014 Poster de conférence hal-01209635v1
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
Bacterial membrane perturbation by native versus dry-heated lysozyme Mélanie Derde,Catherine Guérin-Dubiard,Valérie Lechevalier-Datin,Sophie Jan,Florence Baronet al. Biomicroworld, Oct 2013, Madrid, Spain. , 2013 Poster de conférence hal-01209489v1
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 Dupontet al. EUPA 2013, Oct 2013, Saint-Malo, France. 2013 Poster de conférence hal-01209499v1
Bacterial membrane pertubation by native versus dry-heated lysozyme Mélanie Derde,Catherine Guérin-Dubiard,Valérie Lechevalier-Datin,Sophie Jan,Florence Baronet al. GEM/GERLI lipidomics meeting: from membranes to pathologies, Nov 2013, St-Jean Cap Ferrat, France. , 2013 Poster de conférence hal-01209519v1
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
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
Evidence by AFM-imaging of morphological differences between E. coli K12 cells treated with native and dry-heated lysozyme Mélanie Derde,Francoise Nau,Valérie Lechevalier-Datin,Catherine Guérin-Dubiard,Sophie Janet al. Forum des Microscopies à Sonde Locale, Mar 2013, Spa, Belgium. , 2013 Poster de conférence hal-01209467v1
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-Bionet al. 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-Bionet al. 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 Dupontet al. 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
Etude du comportement aux interfaces du lysozyme natif de blanc d'oeuf de poule en vue d'une étude comparée avec du lysozyme traité thermiquement Valérie Lechevalier-Datin,Coralie Pasquier,Morgane Havard,Catherine Guérin-Dubiard,Francoise Nauet al. 5. Rencontres de Biologie Physique du Grand Ouest, Jun 2011, Rennes, France. 2011 Poster de conférence hal-01454426v1

Ouvrages (5)

Les Oeufs ? 60 clés pour comprendre Florence Baron,Catherine Guérin-Dubiard,Francoise Nau Editions Quae, 128 p., 2017, Clés pour Comprendre (Quae), 978-2-7592-2657-3 Ouvrages hal-01515005v1
Science et technologie de l'oeuf : Production et Qualité, volume 1 Francoise Nau,Catherine Guérin-Dubiard,Florence Baron,Jean-Louis Thapon Lavoisier TEC et DOC, 1, 350 p., 2010, Collection Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3 Ouvrages hal-01454447v1
Science et technologie de l'oeuf Francoise Nau,Catherine Guérin-Dubiard,Florence Baron,Jean-Louis Thapon Lavoisier TEC et DOC Editions, 562 p., 2010, Collection Sciences et Techniques Agroalimentaires, 2743012242 Ouvrages hal-01349139v1
Science et technologie de l'oeuf. De l'oeuf aux ovoproduits Francoise Nau,Catherine Guérin-Dubiard,Florence Baron,Jean-Louis Thapon Tec & Doc, Lavoisier, 552 p, 2010, 978-2743012243 Ouvrages hal-00729612v1
Science et technologie de l'oeuf : De l'oeuf aux ovoproduits, volume 2 Francoise Nau,Catherine Guérin-Dubiard,Florence Baron,Jean-Louis Thapon Lavoisier TEC et DOC, 2, 562 p., 2010, Collection Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3 Ouvrages hal-01454446v1

Chapitre d'ouvrage (16)

From muscle to meat and meat products Catherine Guérin-Dubiard Handbook of Food Science and Technology 3, 3, ISTE Ltd, 421 p., 2016, Food Science and Technology, 978-1-84821-934-2 Chapitre d'ouvrage hal-01349152v1
Bioactive fractions of eggs for human and animal health Marc Anton,Francoise Nau,Catherine Guérin-Dubiard Improving the safety and quality of eggs and egg products Volume 2 : Egg safety and nutritional quality, 214, Woodhead Publishing Ltd, 2011, Woodhead Publishing in Food Science, Technology and Nutrition, 978-0-85709-072-0 Chapitre d'ouvrage hal-01454195v1
Bioactive fractions of eggs for human and animal health M. Anton,Francoise Nau,Catherine Guérin-Dubiard Immerseel, F. Improving the safety and quality of eggs and egg products : Egg safety and nutritional quality (Volume 2), Woodhead Publishing, pp.321-345, 2011, 978 0 85709 072 0 Chapitre d'ouvrage hal-00729337v1
The nutritional quality of eggs I. Seuss-Baum,Francoise Nau,Catherine Guérin-Dubiard Immerseel, F. Improving the safety and quality of eggs and egg products: Egg safety and nutritional quality (Volume 2), Woodhead Publishing, pp.201-236, 2011 Chapitre d'ouvrage hal-00729398v1
The nutritional quality of eggs I. Seuss-Baum,Francoise Nau,Catherine Guérin-Dubiard Improving the safety and quality of eggs and egg products. Volume 2: Egg safety and nutritional quality, 214, Woodhead Publishing Ltd, 2011, Woodhead Publishing in Food Science, Technology and Nutrition, 978-0-85709-072-0 Chapitre d'ouvrage hal-01454200v1
Composition de l'oeuf Catherine Guérin-Dubiard,Marc Anton,Joël Gautron,Yves Y. Nys,Francoise Nau Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, Tec et Doc, 2010, Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3 Chapitre d'ouvrage hal-02822901v1
Fractionnement de l'œuf et utilisation des fractions Catherine Guérin-Dubiard,M. Anton Nau, Françoise. Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, Lavoisier Tec et Doc, pp.471-512, 2010 Chapitre d'ouvrage hal-00729518v1
Fractionnement de l'oeuf Francoise Nau,Catherine Guérin-Dubiard,Florence Baron,Jean-Louis Thapon Science et technologie de l'œuf. Volume 2, De l'œuf aux ovoproduits, Tec et Doc, 2010, Collection Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3 Chapitre d'ouvrage hal-01454144v1
Composition de l'oeuf Catherine Guérin-Dubiard,M. Anton,Joël Gautron,Y. Nys,Francoise Nau Nau, Françoise. Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, Lavoisier Tec et Doc, pp.1-176, 2010, 978-2-7430-1224-3 Chapitre d'ouvrage hal-00729464v1
Phosvitin Marc Anton,Oscar Castellani,Catherine Guérin-Dubiard Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839 Chapitre d'ouvrage hal-01349141v1
Minor protein Catherine Guérin-Dubiard,Francoise Nau Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839 Chapitre d'ouvrage hal-01349142v1
Avidin-Biotin Technology Francoise Nau,Catherine Guérin-Dubiard,Thomas Croguennec Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839 Chapitre d'ouvrage hal-01349149v1
Avidine Francoise Nau,Catherine Guérin-Dubiard,Thomas Croguennec Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839 Chapitre d'ouvrage hal-01349148v1
Riboflavin -binding protein (flavoprotein) Catherine Guérin-Dubiard,Thomas Croguennec,Francoise Nau Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839 Chapitre d'ouvrage hal-01349137v1
Ovalbumin and gene-related proteins Valérie Lechevalier-Datin,Thomas Croguennec,Francoise Nau,Catherine Guérin-Dubiard Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839 Chapitre d'ouvrage hal-01349143v1
Egg compounds with antioxidant and mineral binding properties Marc Anton,Oscar Castellani,Catherine Guérin-Dubiard Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839 Chapitre d'ouvrage hal-01349146v1

Brevet (2)

Utilisation d'un coproduit issu d'un procédé d'extraction du lysozyme à partir de blanc d'oeuf, pour l'obtention d'au moins une protéine basique de blanc d'oeuf Francoise Nau,Catherine Guérin-Dubiard,Thomas Croguennec,Maryvonne Pasco France, N° de brevet: WO2011004129 (A1) FR2947818 (A1) EP 2451825 (A1). 2011 Brevet hal-01454230v1
Utilisation d'un coproduit issu d'un procédé d'extraction du lysozyme à partir de blanc d'œuf, pour l'obtention d'au moins une protéine basique de blanc d'œuf Thomas Croguennec,Catherine Guérin-Dubiard,Francoise Nau,Maryvonne Pasco N° de brevet: WO2011004129. 2011, pp.31 Brevet hal-00749332v1

Autre publication scientifique (2)

Etude du comportement aux interfaces du lysozyme natif issu du blanc d'œuf de poule en vue d'une étude comparée avec du lysozyme traité thermiquement. C. Pasquier,M. Havard,Valérie Lechevalier-Datin,Catherine Guérin-Dubiard,Francoise Nauet al. 2011, pp.47 Autre publication scientifique hal-00729354v1
Processing modifies in vitro egg protein digestibility, as well as protein efficiency ratio and body composition in rats Claire Gaudichon,G. Fromentin,J. Piedcoq,Daniel Tomé,Didier Dupontet al. 2011, non paginé Autre publication scientifique hal-00729386v1