Françoise Nau
Présentation
Publications
Publications
MRI investigation of particle-scale digestion mechanisms in solid foodsINFOGEST Imaging Working Group Workshop, WUR, Oct 2025, Wageningen, Netherlands |
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A semi-dynamic gastric digestion protocol adapted to the population under proton pump inhibitors (PPI): Impact on the release of macro- and micro-nutrients of a mixed meal8th International Conference on FOOD DIGESTION, Apr 2024, Porto, Portugal |
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Macronutrient digestion and nutritional quality: how to measure it and what matters?2nd International Conference on Nutritional Sciences and Dietetics., International Hellenic University, Oct 2024, Thessalonique, Greece |
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Projet NUTRIG - Impact de la combinaison des aliments d’un repas sur la libération des Nutriments et l’Index GlycémiqueJournée d'Animation Nutrition Grand-Ouest - JANGO, CRNH Ouest, Jul 2024, Rennes, France |
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Quantifying intestinal lipolysis with Magnetic Resonance Imaging: Proof of concept using fresh cream digested in vitro8th International Conference on FOOD DIGESTION, Apr 2024, Porto, Portugal |
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Impact of the microstructure of two beef co-products on postprandial plasma amino acid kinetics8th International Conference on Food Digestion (ICFD2024), Apr 2024, Porto, Portugal |
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Quantifying lipolysis with MRI during in vitro digestion of creamRencontre du réseau Résonance Magnétique et Energie, équipe "IRM pour l'ingénierie" du Laboratoire Énergies et Mécanique Théorique et Appliquée (LEMTA), Nov 2023, Champs-sur-Marne, France |
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Qualité nutritionnelle des protéines de deux coproduits bovins déterminée chez le porc en croissanceLes 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 |
Qualité nutritionnelle des protéines de deux coproduits bovins déterminée chez le porc en croissance.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 |
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Etude de la digestion d’un simili repas par IRM. Troisième journée scientifique rennaise consacrée aux Sciences des AlimentsTroisième journée scientifique rennaise consacrée aux Sciences des Aliments, Jan 2022, Rennes, France |
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Spatial-temporal mapping of the intra-gastric pH, pepsin concentration and proteolysis in pigs fed egg white gels7th International Conference on Food Digestion, the INFOGEST research network (www.cost-infogest.eu), May 2022, Cork, Ireland |
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Introduction de protéines végétales dans les laits infantiles : opportunités et verrous fonctionnels et nutritionnelsColloque GPN (Groupe Protéines et Nutrition), Groupe protéines et Nutrition, May 2022, visioconférence, France |
Magnetic Resonance Imaging for investigation of in vitro digestion of a bread and cheese meal7th International Conference on Food Digestion, INFOGEST research network (www.cost-infogest.eu), May 2022, Cork, Ireland |
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Statistical modeling of in vitro pepsin specificityVirtual International Conference on Food Digestion, Cost Infogest, May 2021, Virtual International Conference on Food Digestion (#VICFD2021) on 6-7th May 2021., France |
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Statistical modelling of in vitro pepsinolysis using peptidomic dataJournées Scientifiques de l'ED EGAAL 2021, L’école doctorale « Écologie, Géosciences, Agronomie, ALimentation, Jun 2021, Rennes, France |
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L’oeuf, source de Protéines et de MicronutrimentsLes Journées Francophones de Nutrition 2020, la Société Francophone de Nutrition Clinique et Métabolisme (SFNCM) et la Société Française de Nutrition (SFN), Nov 2020, en digital ( SFN LIVE), France |
Assessment of food structure impact on micronutrient bioaccessibility: contribution of in vitro digestion studies in dynamic conditionsFood Structure and Functionality, Oct 2020, Cork, United Kingdom |
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Influence of protein source on the functionality and the digestibility of infant formulasICEF13 International Congress on Engineering and Food, Sep 2019, Melbourne, Australia |
Activité antimicrobienne du lysozyme natif/chauffé : de la bactérie aux systèmes modèlesJournée scientifique : Science des aliments et valorisation des bioproduits, Apr 2019, Rennes, France |
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Food microstructure and gastric digestion: the egg white gel modelSTLOpendays, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Mar 2019, Rennes, France |
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Identification of the physicochemical characteristics of peptides that influence their hydrolysis by pepsinWorkshop Infogest statistical treatment of peptidomic data, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Dec 2019, Lyon, France |
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Changement de sources protéiques des formules infantiles : degré d’hydrolyse et bioaccessibilité des acides aminés4ème rencontres Nutrition-Alimentation-Métabolisme-Santé, Oct 2018, Rennes, France |
Iron-acquisition genes and siderophore production are induced by Salmonella Enteritidis in egg white at temperatures around the natural body temperature of hensInternational Symposium Salmonella and Salmonellosis (I3S), Sep 2018, Saint Malo, France |
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Feasibility of using hyperspectral imaging to predict gastric juice diffusion into solid food structures during gastric digestion19.IUFoST World Food Science and Technology Congress, Oct 2018, Navi Mumbai, India |
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L’OEuf dans tous ses états, modèle d’ingrédient culinaire4 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 |
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Alimentation et digestion chez le nourrissonXVIIe journée de l'animation transversale "glande mammaire, lait", Nov 2018, Rennes, France |
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Impact de la structure des aliments sur la biodisponibilité des micronutriments lipophiles : étude in vivo chez l’hommeJFN 2018, Journées Francophones de Nutrition, Nov 2018, Nice, France |
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In situ disintegration of protein gels (egg white) by pepsin based on time-lapse confocal microscopyPremière réunion plénière du GDR SLAMM (Solliciter LA Matière Molle), Institut National de Recherche Agronomique (INRA). UMR Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés (0792)., Nov 2018, Hyères, France |
Comment structurer les aliments pour améliorer la biodisponibilité des nutriments et composés bioactifs12èmes Journées Alimentation & Santé, Jun 2018, La Rochelle, France |
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L’OEuf dans tous ses états, modèle d’ingrédient culinaire3iéme 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 |
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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 |
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Role of gastric juice diffusion into steamed and fried orange-fleshed sweet potatoes on the macro- and micro-structural changes and nutrient release during static in-vitro gastric digestion7. International Symposium on “Delivery of Functionality in Complex Food Systems”, Nov 2017, Auckland, New Zealand |
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How structure and assembly across different length scales influence protein digestion15th Infogest Workshop, Sep 2016, Norwich, United Kingdom |
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Caractérisation de l’interaction de l’ovotransferrine avec une monocouche de lipopolysaccharides d’E.coliRencontre Biologie Physique du Grand Ouest (RBPGO), 2016, Nantes, France |
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L’OEuf dans tous ses états, modèle d’ingrédient culinaire2ième 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 |
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How structure and assembly across different length scales influence protein digestion2. Food Structure and Functionality Forum Symposium - from Molecules to Functionality, Feb 2016, Singex, Singapore |
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Impact des procédés thermiques sur la digestibilité et l’allergénicité des protéines d’œuf et de laitValorial-Nova Child « Allergies et intolérances alimentaires » & Valorial-LRBVA « Protéines du futur », Sep 2015, Nantes, France |
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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 |
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Reactivity of egg-allergic children to thermally treated egg and its fractions assessed by skin prick-testing reveals two main profilesFirst Interantional Conference - COST ImPARAS Improving Allergy Risk Assessment Strategy for new food proteins, Nov 2015, Belgrade, Serbia. 1p |
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L’OEuf dans tous ses états, modèle d’ingrédient culinaire1re 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 |
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Thermal processing and allergenic potential of egg for childrenFood Allergy and Anaphylaxis Meeting (FAAM), The European Academy of Allergy and Clinical Immunology (EAACI). Zurich, CHE., Oct 2014, Dublin, Ireland. pp.1 |
Bacterial membrane perturbation by native versus dry-heated lysozymeBioMicroWold 2013, Oct 2013, madrid, Spain |
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Revisiting egg yolk involvement in children food allergy to eggFood Allergy & Anaphylaxis Meeting, The European Academy of Allergy and Clinical Immunology (EAACI). Zurich, CHE., Feb 2013, Nice, France. 1 p |
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How Soft Matter Approaches Bring New Tools For BiotechnologyCosming 2013 CBB Ingrédients Cosmétiques et Biotechnologies, Jun 2013, Saint Malo, France |
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 |
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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 |
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Striking Associative Properties of Food Proteins : a switch to control bulk properties of dispersed mediaPOLYMERIX, May 2012, Rennes, France |
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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 |
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Vers un contrôle des propriétés macroscopiques des milieux dispersés par les propriétés associatives des protéines alimentairesPolymerix 2012, 5. Colloque Européen : Diversité et perspectives d’applications industrielles des biopolymères, May 2012, Rennes, France |
The satiating effect of egg is higher than fresh cheese when given as isocaloric "solid" preloads in humansExperimental Biology Meeting 2011, Apr 2011, Washington D.C., United States |
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Profil de sensibilisation aux protéines d'œuf et prédiction de la tolérance6. Congrès Francophone d'Allergologie, Société Française d’Allergologie (SFA). Paris, FRA. Association Nationale de Formation Médicale Continue en Allergologie (ANAFORCAL)., Apr 2011, Paris, France |
Profil de sensibilisation aux protéines d'oeuf et prédiction de la tolérance7. Congrès Francophone d’Allergologie, Apr 2015, Paris, France |
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How the physicochemical and structural properties of globular proteins affect their behavior at the air-solution interface and their foaming propertiesThird international conference on biofoams, Sep 2011, Capri (IT), France. non paginé |
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OVONUTRIAL project: technologies impact on nutritional value and allergenicity of egg proteinsXIIIth European symposium on the quality of eggs and eggproducts, Jun 2009, Turku (FI), Finland |
Heat treatment of ovalbumin powder: interfacial and foaming properties of the different molecular species generated.ECIS 2009, Sep 2009, antalya, Turkey |
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Comportement interfacial du lysozyme après traitement thermique à sec4e Rencontres Biologie-Physique du Grand Ouest, Jun 2009, Ile de Berder (FR), France |
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Modification of lysozyme by dry-heating: small cause, big effectXIIIe European Symposium on the quality of eggs and egg products, Jun 2009, Turku (FI), Finland. 11 p |
Les traitements de pasteurisation et de séchage de l'oeuf entier ainsi que l'étuvage à sec du blanc d'oeuf modifient le coefficient d'efficacité protéique et la composition corporelle chez le rat8. Journées francophones de nutrition (JFN), Dec 2009, Montpellier, France |
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The bioactive properties of ovoflavoprotein hydrolysateXIIIth European symposium on the quality of eggs and egg products, Jun 2009, Turku (FI), Finland |
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Sequential adsorption of egg-white proteins: relation with physical properties of interfacial filmFood colloids: creating structure, delivering functionality, Apr 2008, Le Mans, France |
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Non-additive interfacial properties of ovalbumin and lysozyme in mixtures as revealed by PM-IRRAS and the study of foams4th International Conference on Advanced Vibrational Spectroscopy (ICAVS4), Jun 2007, Corfou, Greece |
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Molecular approaches for the identification of novel egg components12. European Poultry Conference, Sep 2006, Vérone, Italy |
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Bioactive egg components and their potential uses11. European Symposium on the Quality of Eggs and Egg Products, May 2006, Doorwerth, Netherlands |
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Bioactive egg components and their potential uses11. European Symposium on the Quality of Eggs and Egg Products, May 2005, Doowerth, Netherlands |
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Identification of 3 new minor hen egg white proteins16. European Symposium on the Quality of Poultry Meat & 10. European Symposium on the Quality of Eggs and Egg Products, Sep 2003, Saint Brieuc - Ploufragan, France |
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Utilisations actuelles et potentielles des protéines de blanc d'oeuf de poule1. Journées de la recherche avicole, Mar 1995, Angers, France |
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Predicting in vivo protein digestibility from ingredient composition and in vitro digestion23rd EDITION OF IUNS-ICN 2025 International Congress of Nutrition, Aug 2025, Paris, France. |
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Digestibilité réelle de protéines animale et végétale : comparaison des mesures obtenues in vitro vs. in vivoJournées Francophones de Nutrition, Dec 2025, Lyon, France |
An original, remotely controlled set-up for studying in vitro digestion by MRI – application to breadhttps://www.icfd2024.com/. 8th International Conference on FOOD DIGESTION, Apr 2024, Porto, Portugal. , 2024 |
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In vitro digestion of a bread and cheese meal as dynamically and non-invasively investigated by Magnetic Resonance ImagingICEF14, Jun 2023, Nantes, France. |
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Nutritional quality of proteins from two beef co-products as determined in the growing pighttps://web.cvent.com/event/1783d29e-b98f-4342-b4a1-30dbaf3fc357/summary. The International Symposium: Dietary Protein for Human Health, Sep 2023, Utrecht (Netherlands), Netherlands. , 2023 |
Impact of milk specie and structure during in vitro gastrointestinal digestion of cow and sheep milk products7th International Conference on Food Digestion, May 2022, Cork, Ireland. , 2022 |
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Characterization of the gelling properties of protein from bovine co-products using response surface methodology36th EFFoST International Conference 2022, Nov 2022, Dublin, Ireland. , 2022 |
Structure of food matrix influences food bolus physical features and micronutrient oral bioaccessibility during masticationFood Oral Processing, Jul 2021, Valence, Spain |
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Mapping the spatiotemporal disintegration and release of nutrient from egg white gel microstructure during in vitro gastric digestion8th International Symposium on "Delivery of Functionality in Complex Food Systems, Jul 2019, Porto, Portugal. 2019 |
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Role of native egg white protein gel microstructure on the diffusion of gastric pepsin8th International Symposium on "Delivery of Functionality in Complex Food Systems, Jul 2019, Porto, Portugal. 2019 |
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Food matrix structure (from biscuit to custard) impacts on folate bioavailability in healthy volunteers6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. , 2019 |
In vitro digestion evidence of how plant proteins modulate infant formulas digestibility6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. , 2019 |
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Influence de la texture des aliments sur la digestion des macronutriments et la libération de micronutriments: étude in vitro sur masticateur et digesteur dynamique paramétrés à partir de données in vivoJournées francophones de nutrition, Dec 2019, Rennes, France. , 2019 |
The Anti-Bacterial Iron-Restriction Defence Mechanism of Egg White: The Potential Role of Lipocalin-Like Proteins in Resistance against <em>Salmonella</em>ASM congress (American Society for Microbiology), Jun 2019, San Francisco, United States. , 2019 |
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Investigating in vitro digestion of food models to explain in vivo micronutrient bioavailability6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. , 2019 |
Impact of food structure on lipophilic micronutrients bioavailability: a human studyBioavailability 2018, Sep 2018, Norwich, United Kingdom. , 2018 |
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Changement de sources protéiques des formules infantiles : degré d’hydrolyse et bioaccessibilité des acides aminésLes Journées Francophones de Nutrition, Nov 2018, Nice, France. , 2018 |
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Global gene-expression analysis of the response of Salmonella Enteritidis to egg-white exposureInternational Egg Symposium, Oct 2018, Kyoto, Japan. , 2018 |
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Dry heating of lysozyme: strong effects regarding antimicrobial activityInternational Egg Symposium, Oct 2018, Kyoto, Japan. , 2018 |
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Heat treatments applied to egg product have a rather low impact on in vivo allergenicity, despite significant changes in protein digestibility and antigenicityInternational Egg Symposium, Oct 2018, Kyoto, Japan. , 2018 |
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Involvement of raw and heated egg yolk in children food allergy to eggInternational Egg Symposium, Oct 2018, Kyoto, Japan. , 2018 |
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Egg white exposure induces membrane depolarization of Salmonella EnteritidisSymposium Salmomella and Salmonellosis I3S 2018, Sep 2018, Saint MALO, France. , 2018 |
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Exploring in vivo gastric digestion of egg white gels: impact of the initial gel structure and texture5. International Conference on Food Digestion, Apr 2017, Rennes, France. , 2017 |
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In vivo digestion of DHA-enriched egg products: Effect of the food matrix structure on the DHA digestion kinetics and bioavailability.5. International Conference on Food Digestion, Apr 2017, Rennes, France. , 2017 |
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Role of gastric juice diffusion into steamed and fried orange-fleshed sweet potatoes on the macro- and micro-structural changes and nutrient release during static in-vitro gastric digestionFirst NZFSSRC Annual Meeting (The New Zealand Food Safety Science & Research Centre), Jul 2017, Nelson, New Zealand. , 2017 |
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Films de Langmuir: modèle membranaire des bactéries, analyse par microscopie à force atomiqueForum des microscopies à sonde locale, Mar 2017, Montpellier, France. 2017 |
Interaction of native and dry-heated ovotransferrin with E.coli lipopolysaccharide monolayerEMBO "Towards novel therapies: Emerging insights from structural and molecular biology", Mar 2017, Groningen, Netherlands. 2017 |
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Antimicrobial activity of proteins against E. coli. Investigation using interfacial technicsGERLI LES LIPIDES DES MICROBES ET DE L'HOTE, Oct 2016, Toulouse, France |
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Improving emulsifying properties of egg white protein by partial hydrolysisAnnual Meeting of the JSBBA (Japan Society for Bioscience, Biotechnology and Agrochemistry), Mar 2016, Sapporo, Japan. , 2016 |
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Transport of food digesta and model particles in the small intestinal mucus4th International Conference of Food Digestion, Mar 2015, Naples, Italy. , 2015 |
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Egg white kills [i]Bacillus cereus[/i] group bacteria through a mechanism involving ovotransferrinbactéries sporulantes pathogènes ou d'intérêt technologique, Jul 2015, Paris, France. 2015 |
Delivering anthocyanins in the gastrointestinal tract: processing conditions and food matrix effect4th International Conference of Food Digestion, Mar 2015, Naples, Italy. , 2015 |
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How the matrix characteristics of egg white gel influence the in vivo gastric digestion process: Spatio-temporal mapping6.International Symposium on “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale”, Jul 2015, Paris, France. , 2015 |
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Towards a new generation of DHA-enriched foods: maximizing DHA bioavailability by considering the food matrix effect4th International Conference of Food Digestion, Mar 2015, Naples, Italy. , 2015 |
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How the physicochemical properties of egg white gel influence the in vivo gastric digestion process: Spatio-temporal mapping4th International Conference of Food Digestion, Mar 2015, Naples, Italy. , 2015 |
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Delivering anthocyanins in the gastrointestinal tract: processing conditions and food matrix effect11. NuGOweek Nutrigenomics of Foods, Sep 2014, Castellammare di Stabia, Italy. , 2014 |
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Exploring the mechanisms of membrane insertion of native and dry-heated lysozyme: use of [i]E. coli[/i] lipopolysaccharide monolayers4. International Symposium on Antimicrobial Peptides 2014, AMP 2014, Jun 2014, Lorient, France. , 2014 |
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Exploring the mechanisms of membrane insertion of native and dry-heated lysozyme: use of E. coli lipopolysaccharide monolayers6. Rencontres de Biologie Physique du Grand Ouest, Jun 2014, Le Mans, France. , 2014 |
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Colloidal transport in the intestinal mucusFood Structures, Digestion and Health International Conference, Oct 2013, Melbourne, Australia. , 2013 |
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Bacterial membrane pertubation by native versus dry-heated lysozymeGEM/GERLI lipidomics meeting: from membranes to pathologies, Nov 2013, St-Jean Cap Ferrat, France. , 2013 |
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Colloidal transport in the intestinal mucus2 International Conference on Food Digestion, Mar 2013, Madrid, Spain. , 2013 |
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Quantitative Mass Spectrometry for nutritional peptidomics Evaluating the impact of food processing by multivariate statistical approachesEUPA 2013, Oct 2013, Saint-Malo, France. 2013 |
Bacterial membrane perturbation by native versus dry-heated lysozymeBiomicroworld, Oct 2013, Madrid, Spain. , 2013 |
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The structure of ovalbumin aggregates drives the proteolysis and pattern of peptide fractions generated during simulated digestionFood Structures, Digestion and Health International Conference, Oct 2013, Melbourne, Australia. , 2013 |
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The structure of ovalbumin aggregates drives the proteolysis and pattern of peptide fractions generated during simulated digestion2 International Conference on Food Digestion, Mar 2013, Madrid, Spain. , 2013 |
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The structure of ovalbumin aggregates drives the proteolysis and pattern of peptide fractions generated during simulated digestionBiopolymers 2013, Dec 2013, Nantes, France. , 2013 |
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Evidence by AFM-imaging of morphological differences between E. coli K12 cells treated with native and dry-heated lysozymeForum des Microscopies à Sonde Locale, Mar 2013, Spa, Belgium. , 2013 |
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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, Italy. Cost Infogest, 2012 |
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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, Mar 2012, Palmerston North, New Zealand. , 2012 |
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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 |
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The satiating effect of egg is higher than fresh cheese in humans11. European Nutrition Conference (FENS), Oct 2011, Madrid, Spain. Karger, Annals of Nutrition and Metabolism, 58 (Suppl. 3), 443 p., 2011, Annals of Nutrition and Metabolism |
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Etude du comportement aux interfaces du lysozyme natif de blanc d'oeuf de poule en vue d'une étude comparée avec du lysozyme traité thermiquement5. Rencontres de Biologie Physique du Grand Ouest, Jun 2011, Rennes, France. 2011 |
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Studies at liquid air interface: a powerful toolbox to study interactions between biomolecules4ième colloque Molécules Ingrédients Santé, May 2011, Quimper, France. , 2011 |
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Dietary proteins poorly contribute to the endogenous production of glucose after egg ingestion in humans11. European Nutrition Conference (FENS), Oct 2011, Madrid, Spain. Karger, Annals of Nutrition and Metabolism, 58 (Suppl. 3), 443 p., 2011, Annals of Nutrition and Metabolism |
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Assessement of the nutritional quality of egg proteins in humans using intrinsic and uniformly doubly [15N]-[13C]- labellingInternational 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 |
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How the physicochemical and structural properties of globular proteins affect their behavior at the air-solution interface and their foaming propertiesThird international conference on biofoams, Sep 2011, Capri, Italy. , 2011, Third international conference on biofoams |
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Dietary proteins poorly contribute to the endogenous production of glucose in humans after egg ingestionExperimental Biology Meeting 2011, Apr 2011, Washington D.C., United States. Federation of American Societies for Experimental Biology, FASEB Journal, 25, 2011, FASEB Journal |
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À énergie égale, un en-cas à base d’oeuf est plus satiétogène qu’un en-cas à base de fromage blanc chez l’Homme8. Journées Francophones de Nutrition, Dec 2010, Lille, France. Elsevier Masson SAS Editeur, Nutrition Clinique et Métabolisme, 24, 2010, Nutrition Clinique et Métabolisme |
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Profil de sensibilisation aux protéines d'œuf et prédiction de la toléranceRencontres de la recherche en santé dans le Grand Ouest, May 2010, Nantes, France. 1 p., 2010 |
Controlling spontaneous protein self-assembly into microspheres in binary systems24th Conference of the European Colloid and Interface Society ECIS 2010, Sep 2010, Prague, Czech Republic. , Progress in Colloid and Polymer Science, 138, 202 p., 2010, Progress in Colloid and Polymer Science |
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Environmental conditions and molecular fractions involved in the antimicrobial activity of egg white against S. Enteritidis13 S International Symposium Salmonella and Salmonellosis, Jun 2010, Saint Malo, France. 2010 |
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Formation spontanée de microsphères dans des mélanges de protéines globulaires4. Rencontres biologie physique du grand ouest, Jun 2009, Vannes, France. 2009 |
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Modification of lysozyme by dry-heating: small cause, big effect.XIIIe European Symposium on the quality of eggs and egg products, Jun 2009, Turku, Finland. , 2009, World Poultry Science Association, Proceedings of the 19th European Symposium on Quality of Poultry Meat, 13th European Symposium on the Quality of Eggs and Egg Products, Turku, Finland, 21-25 June 2009 |
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Dry heating of egg white proteins: how a multiscale approach may help to predict foaming properties from 2D interface measurements23. conference of the european colloid and interface society, Sep 2009, Antalya, Turkey. Springer-Verlag, Progress in Colloid and Polymer Science, 70 p., 2009, Progress in Colloid and Polymer Science |
Comportement interfacial du lysosyme apres traitement thermique a sec4. Rencontres Biologie-Physique du Grand Ouest, Jun 2009, Vannes, France. 2009 |
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Succinimide formation in lysozyme by heating (80°C) in the dry state decreases protein stability but do not impact on secondary or tertiary structure34th FEBS congress, Jul 2009, Prague, Czech Republic. FEBS Journal, 276: Special Issue: Abstracts of the 34th FEBS Congress, 425p., 2009, FEBS Journal. ⟨10.1111/j.1742-4658.2009.07045.x⟩ |
Les Oeufs ? 60 clés pour comprendreEditions Quae, 128 p., 2017, Clés pour Comprendre (Quae), 978-2-7592-2657-3 |
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Science et technologie de l'oeufLavoisier TEC et DOC Editions, 562 p., 2010, Collection Sciences et Techniques Agroalimentaires, 2743012242 |
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Science et technologie de l'oeuf : Production et Qualité, volume 1Lavoisier TEC et DOC, 1, 350 p., 2010, Collection Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3 |
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Science et technologie de l'oeuf. De l'oeuf aux ovoproduitsTec & Doc, Lavoisier, 552 p, 2010, 978-2743012243 |
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Science et technologie de l'oeuf : De l'oeuf aux ovoproduits, volume 2Lavoisier TEC et DOC, 2, 562 p., 2010, Collection Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3 |
Chemistry and characterization of egg components Egg white Part 2 pp 73-101Yoshinori Mine, Vincent Guyonnet, Hajime Hatta, Françoise Nau, Ning Qiu. Handbook of Egg Science and Technology, CRC Press Taylor and Francis Group, pp.806 Pages, 2023, 9781032156606 |
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From Bite to Nutrient: The Importance of Length ScalesInterdisciplinary Approaches to Food Digestion, Springer International Publishing, 358 p., 2019, 978-3030039004. ⟨10.1007/978-3-030-03901-1⟩ |
Presentation of the Ovoproduct MatrixAlteration of Ovoproducts, ISTE Editions, 302 p., 2018, 9781785482717. ⟨10.1016/B978-1-78548-271-7.50001-8⟩ |
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From Eggs to Egg ProductsHandbook of Food Science and Technology 3, 3, ISTE Ltd, 421 p., 2016, Food Science and Technology, 978-1-84821-934-2 |
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Les émulsions et les mousses à base d'oeufsEmulsions laitières et Foisonnement, Lavoisier, 482 p., 2013, 978-2-7462-3203-7 |
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Powdered eggHandbook of food powders, 255, Woodhead Publishing Limited, 660 p., 2013, Woodhead Publishing in Food Science, Technology and Nutrition, 978-0-85709-513-8. ⟨10.1533/9780857098672.3.484⟩ |
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Processed egg productsImproving the safety and quality of eggs and egg products Volume 1: Egg chemistry, production and consumption, 213, Woodhead Publishing Ltd, 2011, Woodhead Publishing in Food Science, Technology and Nutrition, 978-1-84569-754-9 |
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Bioactive fractions of eggs for human and animal healthImmerseel, 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 |
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Bioactive fractions of eggs for human and animal healthImproving 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 |
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The nutritional quality of eggsImmerseel, F. Improving the safety and quality of eggs and egg products: Egg safety and nutritional quality (Volume 2), Woodhead Publishing, pp.201-236, 2011 |
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The nutritional quality of eggsImproving 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 |
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Processed egg productsNys, Y. Improving the safety and quality of eggs and egg products: Egg chemistry, production and consumption (Volume 1), Woodhead Publishing, non paginé, 2011, 978 1 84569 754 9 |
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Les ovoproduits impropres à la consommation humaine (ICH)Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, 2, Tec et Doc, 562 p, 2010, Collection Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3 |
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Les ovoproduits impropres à la consommation humaineGuérin-Dubiart, Catherine. Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, Tec et Doc, pp.513-525, 2010, 9782743012243 |
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Fractionnement de l'oeufScience 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 |
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Composition de l'oeufScience 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 |
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valeur nutritionnelle et allergénicitéScience et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, 2, Tec et Doc, 562 p, 2010, Collection Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3 |
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Les ovoproduits en Chine et en Amérique du NordGuérin-Dubiart, Catherine. Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, Tec et Doc, pp.279-320, 2010, 9782743012243 |
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Les ovoproduits en Chine et en Amérique du NordScience 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 |
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Composition de l'oeufNau, 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 |
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Egg proteinsG.O. Phillips. Handbook of hydrocolloids, Woodhead Publishing, non paginé, 2009 |
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Egg proteinsHandbook of hydrocolloids, 173 (2. édition), CRC press, 948 p., 2009, Woodhead Publishing in Food Science, Technology and Nutrition, 978-1-4398-0820-7 |
Avidin-Biotin TechnologyBioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839 |
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AvidineBioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839 |
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Minor proteinBioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839 |
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Riboflavin -binding protein (flavoprotein)Bioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839 |
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Ovalbumin and gene-related proteinsBioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839 |
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Protéines végétales et animalesLes séparations par membrane dans les procédés de l'industrie alimentaire, Technique et Documentation, 1998, Sciences et Techniques Agroalimentaires, 2-7430-0228-X |
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Hydrolysats de protéines laitièresLes séparations par membrane dans les procédés de l'industrie alimentaire, Lavoisier TEC et DOC Editions, 592p., 1998, Collection Sciences et Techniques Agroalimentaires, 2-7430-0228-X |
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La congélationl'Oeuf et les Ovoproduits, Ed. Tec & Doc, 344 p., 1994, Collection Sciences et Techniques Agroalimentaires |
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Le cassage et la séparation du blanc et du jaunel'Oeuf et les Ovoproduits, Tec & doc, 344 p., 1994, Collection Sciences et Techniques Agroalimentaires, 2-85206-903-2 |
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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'oeufFrance, N° de brevet: WO2011004129 (A1) FR2947818 (A1) EP 2451825 (A1). 2011 |
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'œufN° de brevet: WO2011004129. 2011, pp.31 |
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Procédé d'obtention, à partir de la caséine beta, de fractions enrichies en peptides à activité biologique et les fractions peptidiques obtenuesN° de brevet: FR-2-650-955-A1;A-61-K-37/16. 1991, 31 p |