Françoise Nau

276

Documents

Researcher identifiers

francoise-nau
0000-0002-0167-8759
IdRef : 083263438

Presentation

Publications

	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 Lambert LWT - Food Science and Technology, 2024, 198, pp.115945. ⟨10.1016/j.lwt.2024.115945⟩ Journal articles hal-04509491v1
	L’œuf : un aliment aux qualités nutritionnelles avérées Françoise Nau Pratiques en Nutrition : santé et alimentation, 2024, 79 juillet-septembre, pp.37-41. ⟨10.1016/j.pranut.2024.06.010⟩ Journal articles hal-04675064v1
	Peptide bonds cleaved by pepsin are affected by the morphology of heat-induced ovalbumin aggregates Ousmane Suwareh , David Causeur , Steven Le Feunteun , Julien Jardin , Valérie Briard-Bion Food Chemistry, 2024, 458, pp.140260. ⟨10.1016/j.foodchem.2024.140260⟩ Journal articles hal-04630049v1
	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 Chevalier British Journal of Nutrition, 2024, pp.1 - 14. ⟨10.1017/s0007114524001661⟩ Journal articles hal-04803279v1
	Beef protein ingredients from fat rendering process are promising functional ingredients Rozenn Le Foll , Valérie Lechevalier , Pascaline Hamon , Catherine Guérin-Dubiard , Xavier Lambert Food Chemistry, 2024, 433, pp.137298. ⟨10.1016/j.foodchem.2023.137298⟩ Journal articles hal-04213765v1
	Quantitative magnetic resonance imaging of in vitro gastrointestinal digestion of a bread and cheese meal Maja Musse , Steven Le Feunteun , Guylaine Collewet , Sylvain Challois , Mattéi Ravilly Food Research International, 2023, 169, pp.112821. ⟨10.1016/j.foodres.2023.112821⟩ Journal articles hal-04079001v1
	Des préparations pour nourrissons innovantes basées sur un mélange de protéines végétales et animales : de la fabrication à la digestion Linda Le Roux , Raphaël Chacon , Romain Jeantet , Francoise Nau , Amélie Deglaire Industries Alimentaires et Agricoles, 2023, 83, pp.29-34 Journal articles hal-04032279v1
	Review: Production factors affecting the quality of chicken table eggs and egg products in Europe Joël Gautron , Clara Dombre , Francoise Nau , Cyril Feidt , Laurent Guillier Animal, 2022, 16 (Suppl. 1), pp.100425. ⟨10.1016/j.animal.2021.100425⟩ Journal articles hal-03508011v1
	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⟩ Journal articles hal-03662515v1
	Pepsin diffusion in complex food matrices Elham Rakhshi , Francoise Nau , Manon Hiolle , Juliane Floury Journal of Food Engineering, 2022, 324, pp.111011. ⟨10.1016/j.jfoodeng.2022.111011⟩ Journal articles hal-03629567v1
	La structure des aliments affecte la biodisponibilité des nutriments Didier Dupont , Francoise Nau Cahiers de Nutrition et de Diététique, 2022, 57, pp.182 - 193. ⟨10.1016/j.cnd.2021.12.003⟩ Journal articles hal-03699786v1
	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 Leconte Journal of Agricultural and Food Chemistry, 2021, ⟨10.1021/acs.jafc.0c06677⟩ Journal articles hal-03142882v1
	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⟩ Journal articles hal-03106881v1
	Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers Caroline Buffière , Manon Hiolle , Marie-Agnès Peyron , Ruddy Richard , Nathalie Meunier European Journal of Nutrition, 2021, 60, pp.411-423. ⟨10.1007/s00394-020-02258-5⟩ Journal articles hal-02884815v1
	Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits Fanny Guyomarc'H , Gaëlle Arvisenet , Said Bouhallab , Fanny Canon , Stéphanie-Marie Deutsch Trends in Food Science and Technology, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩ Journal articles hal-03099687v1
	Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins Toktam Farjami , Jamal Babaei , Francoise Nau , Didier Dupont , Ashkan Madadlou Trends in Food Science and Technology, 2021, 107, pp.45-56. ⟨10.1016/j.tifs.2020.11.029⟩ Journal articles hal-03117835v1
	The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review Julie Legros , Sophie Jan , Sylvie Bonnassie , Michel Gautier , Thomas Croguennec Foods, 2021, 10 (4), pp.823. ⟨10.3390/foods10040823⟩ Journal articles hal-03196651v1
	Statistical modeling of in vitro pepsin specificity Ousmane Suwareh , David Causeur , Julien Jardin , Valérie Briard-Bion , Steven Le Feunteun Food Chemistry, 2021, 362, pp.130098. ⟨10.1016/j.foodchem.2021.130098⟩ Journal articles hal-03248112v1
	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 Gautier Frontiers in Microbiology, 2020, 11 (article 584986), ⟨10.3389/fmicb.2020.584986⟩ Journal articles hal-02976067v1
	Are Faba Bean and Pea Proteins Potential Whey Protein Substitutes in Infant Formulas? An In Vitro Dynamic Digestion Approach Linda Le Roux , Olivia Ménard , Raphaël Chacon , Didier Dupont , Romain Jeantet Foods, 2020, 9 (3), pp.362. ⟨10.3390/foods9030362⟩ Journal articles hal-02571057v1
	In vitro static digestion reveals how plant proteins modulate model infant formula digestibility Linda Le Roux , Raphaël Chacon , Didier Dupont , Romain Jeantet , Amélie Deglaire Food Research International, 2020, 130, pp.108917. ⟨10.1016/j.foodres.2019.108917⟩ Journal articles hal-02625044v1
	Characterization of egg white gel microstructure and its relationship with pepsin diffusivity Geeshani Somaratne , Francoise Nau , Maria J. Ferrua , Jaspreet Singh , Aiqian Ye Food Hydrocolloids, 2020, 98, pp.105258. ⟨10.1016/j.foodhyd.2019.105258⟩ Journal articles hal-02272582v1
	Food material properties as determining factors in nutrient release during human gastric digestion: a review Geeshani Somaratne , Maria J. Ferrua , Aiqian Ye , Francoise Nau , Juliane Floury Critical Reviews in Food Science and Nutrition, 2020, pp.1-17. ⟨10.1080/10408398.2019.1707770⟩ Journal articles hal-02622310v1
	In-situ disintegration of egg white gels by pepsin and kinetics of nutrient release followed by time-lapse confocal microscopy Geeshani Somaratne , Francoise Nau , Maria J. Ferrua , Jaspreet Singh , Aiqian Ye Food Hydrocolloids, 2020, 98, pp.105228. ⟨10.1016/j.foodhyd.2019.105228⟩ Journal articles hal-02264921v1
	Plant proteins partially replacing dairy proteins greatly influence infant formula functionalities Linda Le Roux , Serge Mejean , Raphaël Chacon , Christelle Lopez , Didier Dupont LWT - Food Science and Technology, 2020, 120, pp.108891. ⟨10.1016/j.lwt.2019.108891⟩ Journal articles hal-02621453v1
	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-Dubiard Frontiers in Microbiology, 2020, 11, ⟨10.3389/fmicb.2020.00913⟩ Journal articles hal-02733175v1
	Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion Geeshani Somaratne , Aiqian Ye , Francoise Nau , Maria J Ferrua , Didier Dupont Food Research International, 2020, 138, pp.109782. ⟨10.1016/j.foodres.2020.109782⟩ Journal articles hal-02987178v1
	Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly That of Lutein: A Randomized Trial with a Crossover Design in Adults Beatrice Gleize , Manon Hiolle , Nathalie Meunier , Bruno Pereira , Ruddy Richard Molecular Nutrition and Food Research, 2020, pp.2000228. ⟨10.1002/mnfr.202000228⟩ Journal articles hal-02976032v1
	Role of biochemical and mechanical disintegration on β-carotene release from steamed and fried sweet potatoes during in vitro gastric digestion Geeshani Somaratne , Aiqian Ye , Francoise Nau , Maria J Ferrua , Didier Dupont Food Research International, 2020, 136, pp.109481. ⟨10.1016/j.foodres.2020.109481⟩ Journal articles hal-02911717v1
	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⟩ Journal articles 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-Dubiard BioMetals, 2019, 32 (3), ⟨10.1007/s10534-019-00180-w⟩ Journal articles 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 Juchet Pediatric Allergy and Immunology, 2019, 30 (2), ⟨10.1111/pai.13009⟩ Journal articles hal-01997271v1
	Mapping the Spatiotemporal Distribution of Acid and Moisture in Food Structures during Gastric Juice Diffusion Using Hyperspectral Imaging Geeshani Somaratne , Marlon M. Reis , Maria J. Ferrua , Aiqian Ye , Francoise Nau Journal of Agricultural and Food Chemistry, 2019, 67, ⟨10.1021/acs.jafc.9b02430⟩ Journal articles hal-02267849v1
	Improving Emulsifying Properties of Egg White Protein by Partial Hydrolysis Combined with Heat Treatment Yu Wang , Yasumi Horimoto , Francoise Nau , Hajime Hatta Advance Journal of Food Science and Technology, 2018, 14 (2), pp.50-55. ⟨10.19026/ajfst.14.5831⟩ Journal articles hal-01797878v1
	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⟩ Journal articles hal-01454655v1
	Antimicrobial activity of lysozyme isoforms: Key molecular features Mélanie Derde , Véronique Vie , Astrid Walrant , Sandrine Sagan , Valérie Lechevalier-Datin Biopolymers, 2017, 107 (12), pp.e23040. ⟨10.1002/bip.23040⟩ Journal articles hal-01593208v1
	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⟩ Journal articles hal-01454637v1
	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 Nau Frontiers in Microbiology, 2017, 8 article 829, pp.1-25. ⟨10.3389/fmicb.2017.00829⟩ Journal articles hal-01527068v1
	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⟩ Journal articles hal-01454657v1
	Les oeufs et les ovoproduits dans l'alimentation des français Francoise Nau , Juliane Floury , Hayo van Der Werf , Anne-Emmanuelle Le Minous Cahiers de Nutrition et de Diététique, 2016, 51 (3), pp.147-156. ⟨10.1016/j.cnd.2016.03.002⟩ Journal articles hal-01467948v1
	L’oeuf peut-il contribuer à la durabilité de notre système alimentaire ? Juliane Floury , Francoise Nau , Hayo van Der Werf Industries Alimentaires et Agricoles, 2016, Juillet - Août, pp.50-58 Journal articles hal-01512202v1
	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⟩ Journal articles 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⟩ Journal articles 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⟩ Journal articles hal-01395012v1
	Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen Florence Baron , Francoise Nau , Catherine Guérin-Dubiard , Sylvie Bonnassie-Rouxin , Michel Gautier Food Chemistry, 2016, 53, pp.82-93. ⟨10.1016/j.fm.2015.09.009⟩ Journal articles hal-01454523v1
	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 Paboeuf Biochimica et Biophysica Acta:Biomembranes, 2015, 1848 (4), pp.1065-1073. ⟨10.1016/j.bbamem.2015.01.008⟩ Journal articles hal-01138299v1
	The satiating effects of eggs or cottage cheese are similar in healthy subjects despite differences in postprandial kinetics Agnès Marsset-Baglieri , Gilles Fromentin , Francoise Nau , Gheorghe Airinei , Julien Piedcoq Appetite, 2015, 90, pp.136-143. ⟨10.1016/j.appet.2015.03.010⟩ Journal articles hal-01455220v1
	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-Dubiard Food and Function, 2015, 6, pp.1578-1590. ⟨10.1039/c4fo01156b⟩ Journal articles hal-01157294v1
	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 Paboeuf Biochimica et Biophysica Acta:Biomembranes, 2015, 1848 (4), pp.1065-1073. ⟨10.1016/j.bbamem.2014.10.026⟩ Journal articles hal-01090040v1
	Du blanc d'oeuf contre les bactéries Francoise Nau Sciences Ouest, 2014, 320, pp.7 Journal articles hal-01181291v1
	Transport of particles in intestinal mucus under simulated infant and adult physiological conditions: Impact of mucus structure and extracellular DNA Adam Macierzanka , Alan.R. Mackie , Balazs H. Bajka , Neil M. Rigby , Francoise Nau PLoS ONE, 2014, 9 (4), pp.e95274. ⟨10.1371/journal.pone.0095274⟩ Journal articles hal-01209676v1
	Dry-Heating of Lysozyme Increases Its Activity against Escherichia coli Membranes. Melanie Derde , Catherine Guérin-Dubiard , Valérie Lechevalier-Datin , Marie-Françoise Cochet , Sophie Jan Journal of Agricultural and Food Chemistry, 2014, 62 (7), pp.1692-700. ⟨10.1021/jf405155p⟩ Journal articles hal-00952857v1
	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⟩ Journal articles hal-01209588v1
	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 Jardin Journal of Food Protection, 2014, 77 (6), pp.955-962. ⟨10.4315/0362-028X.JFP-13-473⟩ Journal articles hal-01209646v1
	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⟩ Journal articles hal-01189975v1
	Biochemical and Micrographic Evidence of Escherichia coli Membrane Damage during Incubation in Egg White under Bactericidal Conditions. Sophie Jan , Florence Baron , Mariah Alabdeh , Walid Chaari , Noël Grosset Journal of Food Protection, 2013, 76 (9), pp.1523-9. ⟨10.4315/0362-028X.JFP-12-418⟩ Journal articles hal-00868467v1
	Developments in understanding and assessment of egg and egg product quality over the last century Margherita Rossi , Yves Nys , Marc Anton , M. Bain , B. de Ketelaere World's Poultry Science Journal, 2013, 69, pp.414-429. ⟨10.1017/S0043933913000408⟩ Journal articles hal-01209455v1
	Dietary Proteins Contribute Little to Glucose Production, Even Under Optimal Gluconeogenic Conditions in Healthy Humans Claire Fromentin , Daniel Tomé , Francoise Nau , Laurent Flet , Catherine Luengo Diabetes, 2013, 62 (5), pp.1435-1442. ⟨10.2337/db12-1208⟩ Journal articles hal-01547485v1
	Hen egg white lysozyme permeabilizes Escherichia coli outer and inner membranes. Melanie Derde , Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Marie-Françoise Cochet , Sophie Jan Journal of Agricultural and Food Chemistry, 2013, 61 (41), pp.9922-9. ⟨10.1021/jf4029199⟩ Journal articles hal-00916545v1
	A pilot study for the intrinsic labeling of egg proteins with 15N and 13C. Claire Fromentin , Pascal Sanders , Francoise Nau , Marc Anton , Gilles Fromentin Rapid Communications in Mass Spectrometry, 2012, 26 (1), pp.43-8. ⟨10.1002/rcm.5291⟩ Journal articles hal-00692496v1
	Succinimidyl residue formation in hen egg-white lysozyme favors the formation of intermolecular covalent bonds without affecting its tertiary structure. Y. Desfougeres , Julien Jardin , Valérie Lechevalier-Datin , S. Pezennec , Francoise Nau Biomacromolecules, 2011, 12 (1), pp.156-66. ⟨10.1021/bm101089g⟩ Journal articles hal-00729259v1
	Role of incubation conditions and protein fraction on the antimicrobial activity of egg white against Salmonella Enteritidis and Escherichia coli. M. Alabdeh , Valérie Lechevalier-Datin , Francoise Nau , Michel Gautier , Marie-Françoise Cochet Journal of Food Protection, 2011, 74 (1), pp.24-31. ⟨10.4315/0362-028X.JFP-10-157⟩ Journal articles hal-00729297v1
	Strong improvement of interfacial properties can result from slight structural modifications of proteins: the case of native and dry-heated lysozyme. Yann Desfougères , Arnaud Saint-Jalmes , Anniina Salonen , Véronique Vié , Sylvie Beaufils Langmuir, 2011, 27 (24), pp.14947-57. ⟨10.1021/la203485y⟩ Journal articles hal-00685099v1

Françoise Nau

Presentation

Publications

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)

L’œuf : un aliment aux qualités nutritionnelles avérées

Peptide bonds cleaved by pepsin are affected by the morphology of heat-induced ovalbumin aggregates

Nutritional quality of proteins from two beef co-products as determined in the growing pig

Beef protein ingredients from fat rendering process are promising functional ingredients

Quantitative magnetic resonance imaging of in vitro gastrointestinal digestion of a bread and cheese meal

Des préparations pour nourrissons innovantes basées sur un mélange de protéines végétales et animales : de la fabrication à la digestion

Review: Production factors affecting the quality of chicken table eggs and egg products in Europe

Spatial-temporal mapping of the intra-gastric pepsin concentration and proteolysis in pigs fed egg white gels

Pepsin diffusion in complex food matrices

La structure des aliments affecte la biodisponibilité des nutriments

Identification of New Antimicrobial Peptides that Contribute to the Bactericidal Activity of Egg White against Salmonella enterica Serovar Enteritidis at 45 °C

In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability

Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers

Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits

Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins

The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review

Statistical modeling of in vitro pepsin specificity

Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward Salmonella Enteritidis at 45°C

Are Faba Bean and Pea Proteins Potential Whey Protein Substitutes in Infant Formulas? An In Vitro Dynamic Digestion Approach

In vitro static digestion reveals how plant proteins modulate model infant formula digestibility

Characterization of egg white gel microstructure and its relationship with pepsin diffusivity

Food material properties as determining factors in nutrient release during human gastric digestion: a review

In-situ disintegration of egg white gels by pepsin and kinetics of nutrient release followed by time-lapse confocal microscopy

Plant proteins partially replacing dairy proteins greatly influence infant formula functionalities

The Three Lipocalins of Egg-White: Only Ex-FABP Inhibits Siderophore-Dependent Iron Sequestration by Salmonella Enteritidis

Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion

Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly That of Lutein: A Randomized Trial with a Crossover Design in Adults

Role of biochemical and mechanical disintegration on β-carotene release from steamed and fried sweet potatoes during in vitro gastric digestion

Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel properties

The anti-bacterial iron-restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella

Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance

Mapping the Spatiotemporal Distribution of Acid and Moisture in Food Structures during Gastric Juice Diffusion Using Hyperspectral Imaging

Improving Emulsifying Properties of Egg White Protein by Partial Hydrolysis Combined with Heat Treatment

Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties

Antimicrobial activity of lysozyme isoforms: Key molecular features

The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion

Global Gene-expression Analysis of the Response of Salmonella Enteritidis to Egg White Exposure Reveals Multiple Egg White-imposed Stress Responses

Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties

Les oeufs et les ovoproduits dans l'alimentation des français

L’oeuf peut-il contribuer à la durabilité de notre système alimentaire ?

In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity

The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated

Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion

Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen

Native and dry-heated lysozyme interactions with membrane lipid monolayers: Lipid packing modiﬁcations of a phospholipid mixture, model of the Escherichia coli cytoplasmic membrane

The satiating effects of eggs or cottage cheese are similar in healthy subjects despite differences in postprandial kinetics

Effects of dry heating on the progression of in vitro digestion of egg white proteins: contribution of multifactorial data analysis

Native lysozyme and dry-heated lysozyme interactions with membrane lipid monolayers: lateral reorganization of LPS monolayer, model of the E. coli outer membrane

Du blanc d'oeuf contre les bactéries

Transport of particles in intestinal mucus under simulated infant and adult physiological conditions: Impact of mucus structure and extracellular DNA

Dry-Heating of Lysozyme Increases Its Activity against Escherichia coli Membranes.

The extent of ovalbumin in vitro digestion and the nature of generated peptides are modulated by the morphology of protein aggregates

Ovotransferrin Plays a Major Role in the Strong Bactericidal Effect of Egg White against the Bacillus cereus Group.

Investigating the impact of ovalbumin aggregate morphology on in vitro ovalbumin digestion using label-free quantitative peptidomics and multivariate data analysis

Biochemical and Micrographic Evidence of Escherichia coli Membrane Damage during Incubation in Egg White under Bactericidal Conditions.

Developments in understanding and assessment of egg and egg product quality over the last century

Dietary Proteins Contribute Little to Glucose Production, Even Under Optimal Gluconeogenic Conditions in Healthy Humans

Hen egg white lysozyme permeabilizes Escherichia coli outer and inner membranes.

A pilot study for the intrinsic labeling of egg proteins with 15N and 13C.

Succinimidyl residue formation in hen egg-white lysozyme favors the formation of intermolecular covalent bonds without affecting its tertiary structure.

Role of incubation conditions and protein fraction on the antimicrobial activity of egg white against Salmonella Enteritidis and Escherichia coli.

Strong improvement of interfacial properties can result from slight structural modifications of proteins: the case of native and dry-heated lysozyme.