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Véronique Suzanne Santé-Lhoutellier

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Effects of Meat Cooking, and of Ingested Amount, on Protein Digestion Speed and Entry of Residual Proteins into the Colon: A Study in Minipigs

Marie-Laure Bax , Caroline Buffière , Noureddine Hafnaoui , Claire C. Gaudichon , Isabelle Savary-Auzeloux
PLoS ONE, 2013, 8 (4), pp.e61252. ⟨10.1371/journal.pone.0061252⟩
Article dans une revue hal-01547489v1

Muscle composition slightly affects in vitro digestion of aged and cooked meat: identification of associated proteomic markers

Marie-Laure Bax , Thierry Sayd , Laurent Aubry , Claude C. de Oliveira Ferreira , Didier D. Viala
Food Chemistry, 2013, 136 (3-4), pp.1249-1262. ⟨10.1016/j.foodchem.2012.09.049⟩
Article dans une revue hal-02648745v1

Cooking temperature is a key determinant of in vitro meat protein digestion rate: Investigation of underlying mechanisms

Marie-Laure Bax , Laurent Aubry , Claude C. de Oliveira Ferreira , Jean-Dominique Daudin , Didier Remond
Journal of Agricultural and Food Chemistry, 2012, 60 (10), pp.2569-2576. ⟨10.1021/jf205280y⟩
Article dans une revue hal-02652331v1

Characterization of protein aggregates following a heating and freezing process

Katarzyna Kajak-Siemaszko , Laurent Aubry , Frederic Peyrin , Marie-Laure Bax , Philippe Gatellier
Food Research International, 2011, 44 (10), pp.3160-3166. ⟨10.1016/j.foodres.2011.07.043O⟩
Article dans une revue hal-01191075v1

Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature

Aurélie Promeyrat , Marie-Laure Bax , Souleymane Traore , Laurent Aubry , Véronique Santé-Lhoutellier
Meat Science, 2010, 85 (4), pp.625-631. ⟨10.1016/j.meatsci.2010.03.015⟩
Article dans une revue hal-02657248v1