Marc ANTON
245
Documents
Publications
Les protéines des graines de légumineuses : état des connaissances et recherches en cours dans LETSPROSEEDJournées scientifiques du Protéome Vert, Jun 2024, Montpellier, France
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Fractions protéiques issues de légumineuses : jusqu'où faut-il les purifier ?Rencontres Francophones Légumineuses 4, 2024, Dakar, Sénégal
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Hemp seed oil bodies for food applications2nn International Conference on Lipid Droplets and Oleosomes, Dec 2021, Strasbourg, France. ⟨10.1016/j.foodres.2021.110759⟩
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Rubisco enriched wheat doughs: From mechanical properties to protein reactivity4th Food Structure and Functional Symposium, Oct 2020, Cork (Irlande), Ireland
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Cartographie des sciences de l'alimentation au travers des publications académiques(1980-2018): vers quelles innovations les connaissances scientifiques orientent les légumineuses à graines en Europe ?15es Journées internationales d'Analyse statistique des Données Textuelles (JADT 2020), Valérie Bonnet (Université de Toulouse 3 - Paul Sabatier); Annette Burguet (Université de Toulouse 3 - Paul Sabatier); Guillaume Cabanac (Université de Toulouse 3 - Paul Sabatier); Lucie Loubère (Université de Toulouse 3 - Paul Sabatier); Pascal Marchand (Université de Toulouse 3 - Paul Sabatier); Daniel Pélissier (Université de Toulouse 1 - Capitole); Gaël Plumecoq (Institut National de la Recherche Agronomique); Pierre Ratinaud (Université de Toulouse 2 - Jean Jaurès); Julie Renard (Université de Toulouse 2 - Jean Jaurès); Natacha Souillard (Université de Toulouse 3 - Paul Sabatier), Jun 2020, Toulouse, France
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Rubisco enriched wheat dough: from mechanical properties to protein reactivity54ème Congrès du Groupe Français de Rhéologie, Oct 2019, Montpellier, France
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How protein aggregates can modulate the texture of emulsified and acidified dairy model systems?3. Food structure and functionality forum symposium, Jun 2018, Montreal, Canada
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Protein aggregates modulate the texture of emulsified and acidified dairy model systems17. Food Colloids Conference - Food Colloids 2018, Apr 2018, Leeds, United Kingdom
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Control of the texture of oil-in-water emulsions by modulating interfacial composition in complex systems containing whey protein aggregates, caseins and non-heated whet proteins.Meeting of working Group Medicago sativa, Oct 2018, Papendal, Netherlands
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Innovations on processing applied on legumes: insights from the French sectorThe 2-in-1 LegValue Workshop, Dec 2018, Paris, France
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Lipid droplets, dynamic organelle in germinating seeds that gives a versatile emulsion1st International Conference on Oil Bodies Natural Oil Droplets Ingredients for Industry, Oct 2018, Wageningen (NL), Netherlands
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Characterization of different milk protein aggregates by Asymmetrical Flow Field-Flow Fractionation coupled with Multiangle Laser Light Scattering (A4F-MALLS)Journées Scientifiques du groupe francophone de fractionnement flux-force, Mar 2017, Nantes, 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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Modulation of the texture of emulsified and acidified model systems by the addition of protein aggregatesColloque Biopolymers 2017, Nov 2017, Nantes, France
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Encapsulation de la lutéine et du DHA sous forme d’émulsions sèches : intérêt pour les pathologies rétiniennesJournée scientifique annuelle du Groupe Lipides et Nutrition (GLN), Nov 2016, Paris, France
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Dietary fatty acids in the retina: beyond DHA, is EPA the underestimate intermediate?12. congress of the international society for the study of fatty acids and lipids, Sep 2016, Stellenbosch, South Africa
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Modeling the effects of emulsion coalescence and oil composition on in vitro digestion kinetics and fatty acid bioaccessibility (communication orale)16th Food Colloids Conference, 2016, Wageningen, Netherlands
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1ères Rencontres Francophones sur les Légumineuses RFL (membres du comité d’organisation logistique)1. Rencontres Francophones sur les Légumineuses (RFL1), May 2016, Dijon, France. 149 p
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Les légumineuses à graines1. Rencontres Francophones sur les Légumineuses: Année Internationale des Légumineuses, May 2016, Dijon, France. 1 p
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Profil de sensibilisation aux protéines d'oeuf et prédiction de la tolérance7. Congrès Francophone d’Allergologie, Apr 2015, Paris, France
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Modeling in vitro digestion of emulsions: effects of droplet size and oil composition on lipolysis kinetics and fatty acid bioaccessible profiles (poster)16th Food Colloids Conference, 2015, Naples, Italy
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Modeling the effects of emulsion coalescence and oil composition on in vitro digestion kinetics and fatty acid bioaccessibility (poster)DOF - 6th International symposium on Delivery of Functionality in Complex Food Systems, 2015, Paris, France
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Protéines végétales, quelles innovations en alimentation ?[R]évolution Alimentaire : Quelles protéines végétales au menu demain ? 4. Rendez-vous événement de la technopole Quimper-Cornouaille, Technopole Quimper-Cornouaille. Quimper, FRA., Oct 2014, Quimper, France
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Egg yolk: a source of biological compounds for food and medicine. Innovation in Egg Utilization Research and DevelopmentBanff Egg Forum _Innovation in Egg Utilization Research and Developpement, Jun 2014, Wroclaw, Poland
Conference papers
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In vitro digestion of a whey protein stabilized emulsion: Mechanistic modeling reveals the major influence of droplet coalescence on the kinetics of pancreatic lipolysis (poster)ICFD INFOGEST - 3rd International Conference on Food Digestion, European Cooperation in Science and Technology (COST). BEL., Mar 2014, Wageningen, Netherlands
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Amélioration de la valeur alimentaire des protéines végétales par la technologie. Les protéines végétales pour l’alimentation humaine : une opportunité bretonne ?Journée Nationale de l’Ingénieur, Ingénieurs et Scientifiques de France (IESF). Paris, FRA., Apr 2014, Rennes, France
Conference papers
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Hydrostatic Pressure Improves Protein Solubility and Dispersion Stability of and Biotechnology8. International Conference on High Pressure Bioscience and Biotechnology, Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS). Nantes, FRA., Jul 2014, Nantes, France
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Fatty acid self-assemblies in the presence of choline hydroxide: effect of the molar ratio20. SIS - Surfactants in Solution Symposium, Jun 2014, Coimbra, Portugal
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Protéines végétales : tendances de consommation et impact environnementalColloque PROTEIN’IAA. De la nutrition aux fonctionnalités des protéines : quelles applications pour les IAA ?, NOVALIM. Bourg en Bresse, FRA., Jun 2014, Bourg-en-bresse, France
Conference papers
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La transition vers des systèmes agro-alimentaires durables : quelle place et qualification pour les légumineuses à graines ?La Grande Transformation de l'Agriculture, 20 ans après : renouveler les approches institutionnalistes sur l'agriculture et l'alimentation, Jun 2014, Montpellier, France. 25 p
Conference papers
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Valeur nutritionnelle des protéines végétalesSalon International de l’Agriculture, Centre National des Expositions et Concours Agricoles (CENECA). FRA., Feb 2013, Paris, France. 20 p
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Yolk processes, assemblies and functionalities: a new point of view concerning yolk structures17. Gums and stabilisers for the food industry, Jun 2013, Wrexham, United Kingdom
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Impact of napin, a 2S protein from rapeseed in the functional properties of β-caseinBiopolymers 2013 - Biopolymer Assemblies for Materials Design, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Dec 2013, Nantes, France
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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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Comparison of the digestive fate of emulsions containing long chain n-3 lipids with a static and a dynamic in vitro system2. International Conference of Food Digestion, European Cooperation in Science and Technology (COST). BEL., Mar 2013, Madrid, Spain
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Accroître l’acceptabilité des protéines végétales par le consommateur : un besoin d’innovationSalon international de l’agriculture-SIA, Feb 2013, Paris, France. 20 p
Conference papers
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Dynamic modelling highlights the major impact of droplet surface area on lipolysis rate of triacylglycerol emulsions stabilized with whey proteins (poster)Biopolymers, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Dec 2013, Nantes, France
Conference papers
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Valeurs nutritionnelles des protéines végétales dans l’alimentationSalon de l’agriculture, Centre National des Expositions et Concours Agricoles (CENECA). FRA., Feb 2013, Paris, France
Conference papers
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Specificities of egg yolk in relation with applications and process.Science and technology of Food Emulsions, SCI. Londres, GBR., Jun 2012, Londres, United Kingdom
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Egg yolk processing : Impact on physical and nutritional functionalities. Innovation in Egg Utilization Research and DevelopmentBanff Egg 2012 forum, Mar 2012, Banff, Canada
Conference papers
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Heating milk proteins impacts interface protein adsorption and texture of emulsions: a way to innovative texturesMeeting of working Group Medicago sativa, May 2012, Budapest, Hungary
Conference papers
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Freezing stallion semen: trial of an extender made with low density lipoproteins (LDL) from chicken egg yolk6. International Symposium on Stallion Reproduction ISSR, Sep 2012, Vienne, Austria
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Freezing stallion semen: trial of an extender made with low density lipoproteins (LDL) from chicken egg yolk16. Annual Conference of the European Society for Domestic Animal Reproduction (ESDAR), Aug 2012, Dublin, Ireland, United Kingdom
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Building of biomimetic structures in order to reproduce the outer membrane of bull and to analyze the contact with protective agents used in bull semen extenders.16. Annual Conference of the European Society for Domestic Animal Reproduction (ESDAR 2012), European Society for Domestic Animal Reproduction (ESDAR). INT., Aug 2012, Dublin, Germany. 58 p
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Building of biomimetic structures in order to reproduce the outer membrane of bull sperm and to analyse the contact with protective agents used in bull semen extenders16. Annual Conference of the European Society for Domestic Animal Reproduction (ESDAR), Aug 2012, Dublin, Ireland, United Kingdom
Conference papers
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Emulsion and interface of dispersed lipids under gastrointestinal tract conditions6. Jornadas Internacionales de Proteinas y Coloides Alimentarios, Universidad de Buenos Aires. Buenos Aires, ARG., Jul 2011, Buenos Aires, Argentina
Conference papers
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Suivi de la digestion in vitro de lipides riches en acides gras n-3 par RMN, DWS et tensiométrieDevenir de l'aliment dans le tube digestif - MODALTUB 2011, Nov 2011, Paris, France
Conference papers
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Model dairy dessert enriched in polyunsaturated fatty acids : structure, oxidation and bioaccessibilityBiopolymères 2010, Matrices alimentaires : Construction, déconstruction, propriétés sensorielles et nutritionnelles, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Dec 2010, Le Croisic, France
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Preliminary results of bull semen fertility after cryopreservation with low density lipoproteins (LDL) extender14. Annual Conference of the European Society for Domestic Animal Reproduction and 22. Annual Meeting of EU-AI-Vets, Sep 2010, Eger, Hungary
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Are artificial insemination centres ready to replace egg yolk by low density lipoproteins (LDL) in extenders for bull semen cryopreservation? : recent results review14. Annual Conference of the European Society for Domestic Animal Reproduction and 22. Annual Meeting of EU-AI-Vets, Sep 2010, Eger, Hungary. ⟨10.1111/j.1439-0531.2010.01654_3.x⟩
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Distribution of fluorochemicals in the compartments of dispersed systemsFood colloids 2008 creating structure, delivering functionality. 12. Food colloids conference, Institut National de Recherche Agronomique (INRA). UR Biopolymères, Interactions Assemblages (1268)., Apr 2008, Le Mans, France. 1 p
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The effect of semen dilution to low-sperm number dose on motility and functionality of cryopreserved bovine spermatozoa using LDL (Low Density Lipoproteins) extender: comparison to Triladyl (R) and Bioxcell (R)16. International Congress on Animal Reproduction (ICAR), Jul 2008, Budapest, Hungary. ⟨10.1111/j.1439-0531.2009.01488_1.x⟩
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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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Emulsification des bases laitières à foisonner par membrane : un procédé économe en énergieCOFrRoCA 2006. 4. Colloque Franco-Roumain de Chimie Appliquée, Jun 2006, Clermond-Ferrand, France
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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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Impact des cristaux de matière grasse sur la capacité à foisonner d`émulsions laitières16èmes Rencontre scientifiques et technologiques des industries alimentaires, Nov 2004, Nantes, France. pp.1
Conference papers
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Les émulsions alimentaires : quelles protéines pour quelles propriétés ?Euroforum, Oct 2000, Paris, France
Conference papers
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Functional properties of hen egg yolk constituents8. European Symposium on the Quality of Eggs and Egg Product, Sep 1999, Bologne, Italy. pp.375-379
Conference papers
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Propriétés émulsifiantes et traitements thermiques de fractions du jaune d'oeuf : granules et plasma3. Journées de la Recherche Avicole, Mar 1999, St-Malo, France. pp.463-466
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Lipoprotéines et lipides du jaune d'oeuf de pouleJournées Chevreul, Nov 1996, Nantes, France
Conference papers
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Lipoprotéines et lipides du jaune d'oeuf de pouleConférence Chevreul, Nov 1996, Nantes, France
Conference papers
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Composition, solubility and emulsifying properties of granules fractionated from hen egg yolk6. European Symposium, Sep 1995, Zaragoza, Spain
Conference papers
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Composition, solubility and emulsifying properties of granules fractionated from hen egg yolk6. European Symposium on the Quality of Eggs and Egg Products, Sep 1995, Zaragoza, Spain
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Relationships between myoglobin and microsomal lipid oxidation. Influence of muscle type and time post-mortem39. International Congress of Meat Science and Technology, Jul 1993, Calgary, Canada
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Non-enzymatic catalysis of microsomal lipid peroxidation by activated -MetMb. Detection of myoglobin-derived radicals by optical and ESR spectroscopy38. International Congress of Meat Science and Technology, Aug 1992, Clermont-Ferrand, France
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Relationships between lipid oxidation, antioxidant enzyme activities and colour stability in raw beef during storage38. International Congress, Aug 1992, Clermont-Ferrand, France
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Etudes des relations oxydatives entre les lipides membranaires et la myoglobine in vitro8.Journées d'Etude "Sciences des Aliments" de l'Association Française de Nutrition: Comportement alimentaire, nutrition, technologie, fonctionalité, Nov 1991, Quimper, France
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Microsomal lipid peroxidation in relation with oxidation of bovine myoglobin37. International Congress of Meat Science and Technology, Sep 1991, Kulmbach, Germany
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Influence de l'environnement lipidique sur l'autoxydation de la myoglobine bovine. I. Roles des microsomes5. Journees Recherches Viande : Composition des Viandes, Oct 1990, Paris, France
Conference papers
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Presentation of the Ovoproduct MatrixAlteration of Ovoproducts, ISTE Editions, 302 p., 2018, 9781785482717. ⟨10.1016/B978-1-78548-271-7.50001-8⟩
Book sections
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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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La mayonnaise, une histoire d'assemblagesScience culinaire : Matière, procédés, dégustation, Editions Belin, 400 p., 2014, Echelles, 978-2-7011-7533-1
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La matrice alimentaire : définition, classification et caractérisationStructure des aliments et effets nutritionnels, Editions Quae, 470 p., 2013, 9782759220120
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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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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 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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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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L'oeuf ingrédient alimentaireScience et technologie de l'oeuf et des ovoproduits de l'oeuf aux ovoproduits, 2, Editions Tec & Doc Lavoisier, 555 p., 2010, Collection Sciences et Techniques Agroalimentaires, 978-2743012243
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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
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Egg compounds with antioxidant and mineral binding propertiesBioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
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PhosvitinBioactive Egg Compounds, Editions Springer, 298p., 2007, 978-3540378839
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Extraction et caractérisation des protéines et des lipides du jaune d'oeuf de poulePratiques scientifiques et maîtrise de l'environnement, Ecrin, 2004, Cahiers des Clubs CRIN, 978-2912154095
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Emulsifying properties and adsorption behavior of egg yolk lipoproteins (LDL and HDL) in oil-in-water emulsionsFood emulsions and dispersions, Research Signpost, 2002, 81-7736-102-3
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Droplet flocculation and physical stability of oil-in-water emulsions prepared with hen egg yolkFood emulsions and dispersions, Research Signpost, 2002, 81-7736-102-3
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Structure and functional properties of hen egg yolk constituentsRecent Research Developments in Agricultural and Food Chemistry : Vol. 2, 1998
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Procédé pour la fabrication d'une émulsion sèche en poudre contenant au moins un principe actif lipophile et émulsion sèche obtenue par ce procédéN° de brevet: WO 2014076432 A1. 2013, 45 p
Patents
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A roadmap for mapping Food Science and Technology from scholarly publications on pulsesINRAE. 2022, pp.1-44
Reports
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Document de synthèse du groupe de travail "enjeux et questions de recherche sur protéines végétales communes entre les départements TRANSFORM & BAP"[Rapport Technique] Inrae. 2021
Reports
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Fraction lipidique des ovoproduits : propriétés réactionnelles, fonctionnelles, sensorielles et nutritionnelles en réponse aux conditions de production.[Contrat] Conseil Régional des Pays-de-la-Loire. 2011
Reports
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