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Catherine Guérin-Dubiard


Journal articles40 documents

  • Francoise Nau, Steven Le Feunteun, Yann Le Gouar, Gwénaële Henry, Maryvonne Pasco, et al.. Spatial-temporal mapping of the intra-gastric pepsin concentration and proteolysis in pigs fed egg white gels. Food Chemistry, Elsevier, 2022, 389, pp.133132. ⟨10.1016/j.foodchem.2022.133132⟩. ⟨hal-03662515⟩
  • Marie-Françoise Cochet, Florence Baron, Sylvie Bonnassie, Sophie Jan, Nadine Leconte, et al.. Identification of New Antimicrobial Peptides that Contribute to the Bactericidal Activity of Egg White against Salmonella enterica Serovar Enteritidis at 45 °C. Journal of Agricultural and Food Chemistry, American Chemical Society, 2021, ⟨10.1021/acs.jafc.0c06677⟩. ⟨hal-03142882⟩
  • Carlos Pineda-Vadillo, Francoise Nau, Catherine Guérin-Dubiard, Claire Bourlieu, Francesco Capozzi, et al.. In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability. Foods, MDPI, 2021, 10 (1), pp.6. ⟨10.3390/foods10010006⟩. ⟨hal-03106881⟩
  • Louis Alex Julien, Clémence Fau, Florence Baron, Sylvie Bonnassie, Catherine Guérin-Dubiard, et al.. The Three Lipocalins of Egg-White: Only Ex-FABP Inhibits Siderophore-Dependent Iron Sequestration by Salmonella Enteritidis. Frontiers in Microbiology, Frontiers Media, 2020, 11, ⟨10.3389/fmicb.2020.00913⟩. ⟨hal-02733175⟩
  • Florence Baron, Marie-Françoise Cochet, Mariah Alabdeh, Catherine Guérin-Dubiard, Michel Gautier, et al.. Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward Salmonella Enteritidis at 45°C. Frontiers in Microbiology, Frontiers Media, 2020, 11 (article 584986), ⟨10.3389/fmicb.2020.584986⟩. ⟨hal-02976067⟩
  • Chantal Brossard, Fabienne Rancé, Martine Drouet, Evelyne Paty, Agnes Juchet, et al.. Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance. Pediatric Allergy and Immunology, Wiley, 2019, 30 (2), ⟨10.1111/pai.13009⟩. ⟨hal-01997271⟩
  • Francoise Nau, Kéra Nyemb, Valérie Lechevalier-Datin, Juliane Floury, Chloé Serrière, et al.. Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel properties. Food Chemistry, Elsevier, 2019, 280, pp.210-220. ⟨10.1016/j.foodchem.2018.12.042⟩. ⟨hal-02000872⟩
  • Louis Alex Julien, Florence Baron, Sylvie Bonnassie, Francoise Nau, Catherine Guérin-Dubiard, et al.. The anti-bacterial iron-restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella. BioMetals, Springer Verlag, 2019, 32 (3), ⟨10.1007/s10534-019-00180-w⟩. ⟨hal-02054473⟩
  • Valérie Lechevalier-Datin, Catherine Guérin-Dubiard, Marc Anton, Valerie Beaumal, Elisabeth David Briand, et al.. Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties. Journal of Food Engineering, Elsevier, 2017, 195, pp.137-149. ⟨10.1016/j.jfoodeng.2016.10.007⟩. ⟨hal-01454657⟩
  • Mélanie Derde, Véronique Vie, Astrid Walrant, Sandrine Sagan, Valérie Lechevalier-Datin, et al.. Antimicrobial activity of lysozyme isoforms: Key molecular features. Biopolymers, Wiley, 2017, 107 (12), pp.e23040. ⟨10.1002/bip.23040⟩. ⟨hal-01593208⟩
  • Florence Baron, Sylvie Bonnassie-Rouxin, Maria Alabdeh, Marie-Françoise Cochet, Francoise Nau, et al.. Global Gene-expression Analysis of the Response of Salmonella Enteritidis to Egg White Exposure Reveals Multiple Egg White-imposed Stress Responses. Frontiers in Microbiology, Frontiers Media, 2017, 8 article 829, pp.1-25. ⟨10.3389/fmicb.2017.00829⟩. ⟨hal-01527068⟩
  • Valérie Lechevalier-Datin, Catherine Guérin-Dubiard, Marc Anton, Valerie Beaumal, Elisabeth David Briand, et al.. Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties. Journal of Food Engineering, Elsevier, 2017, 195, pp.40-51. ⟨10.1016/j.jfoodeng.2016.09.022⟩. ⟨hal-01454655⟩
  • Carlos Pineda Vadillo, Francoise Nau, Catherine Guérin-Dubiard, Julien Jardin, Valérie Lechevalier-Datin, et al.. The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion. Food Chemistry, Elsevier, 2017, 214, pp.486-496. ⟨10.1016/j.foodchem.2016.07.049⟩. ⟨hal-01454637⟩
  • Kéra Nyemb-Diop, David Causeur, Julien Jardin, Valérie Briard-Bion, Catherine Guérin-Dubiard, et al.. Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion. Food Research International, Elsevier, 2016, 88, pp.302 - 309. ⟨10.1016/j.foodres.2016.01.004⟩. ⟨hal-01395012⟩
  • Carlos Pineda Vadillo, Francoise Nau, Catherine Guérin-Dubiard, Veronique Cheynier, Emmanuelle Meudec, et al.. In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity. Food Research International, Elsevier, 2016, 88, pp.284-292. ⟨10.1016/j.foodres.2016.01.029⟩. ⟨hal-01454599⟩
  • Kéra Nyemb, Catherine Guérin-Dubiard, Stéphane Pezennec, Julien Jardin, Valérie Briard-Bion, et al.. The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated. Food Hydrocolloids, Elsevier, 2016, 54, pp.315-327. ⟨10.1016/j.foodhyd.2015.10.011⟩. ⟨hal-01454556⟩
  • Florence Baron, Francoise Nau, Catherine Guérin-Dubiard, Sylvie Bonnassie-Rouxin, Michel Gautier, et al.. Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen. Food Chemistry, Elsevier, 2016, 53, pp.82-93. ⟨10.1016/j.fm.2015.09.009⟩. ⟨hal-01454523⟩
  • Melanie Derde, Francoise Nau, Catherine Guérin-Dubiard, Valérie Lechevalier-Datin, Gilles Paboeuf, et al.. Native and dry-heated lysozyme interactions with membrane lipid monolayers: Lipid packing modifications of a phospholipid mixture, model of the Escherichia coli cytoplasmic membrane. Biochimica et Biophysica Acta:Biomembranes, Elsevier, 2015, 1848 (4), pp.1065-1073. ⟨10.1016/j.bbamem.2015.01.008⟩. ⟨hal-01138299⟩
  • Melanie Derde, Francoise Nau, Valérie Lechevalier-Datin, Catherine Guérin-Dubiard, Gilles Paboeuf, et al.. Native lysozyme and dry-heated lysozyme interactions with membrane lipid monolayers: lateral reorganization of LPS monolayer, model of the E. coli outer membrane. Biochimica et Biophysica Acta:Biomembranes, Elsevier, 2015, 1848 (4), pp.1065-1073. ⟨10.1016/j.bbamem.2014.10.026⟩. ⟨hal-01090040⟩
  • Valérie Lechevalier-Datin, Nuttinee Musikaphun, Angélique Gillard, Maryvonne Pasco, Catherine Guérin-Dubiard, et al.. Effects of dry heating on the progression of in vitro digestion of egg white proteins: contribution of multifactorial data analysis. Food and Function, Cambridge : Royal Society of Chemistry, 2015, 6, pp.1578-1590. ⟨10.1039/c4fo01156b⟩. ⟨hal-01157294⟩
  • Kéra Nyemb, Julien Jardin, David Causeur, Catherine Guérin-Dubiard, Didier Dupont, et al.. Investigating the impact of ovalbumin aggregate morphology on in vitro ovalbumin digestion using label-free quantitative peptidomics and multivariate data analysis. Food Research International, Elsevier, 2014, 63, pp.192-202. ⟨10.1016/j.foodres.2014.03⟩. ⟨hal-01189975⟩
  • Kéra Nyemb, Catherine Guérin-Dubiard, Didier Dupont, Julien Jardin, Shane M. Rutherfurd, et al.. The extent of ovalbumin in vitro digestion and the nature of generated peptides are modulated by the morphology of protein aggregates. Food Chemistry, Elsevier, 2014, 157, pp.429-438. ⟨10.1016/j.foodchem.2014.02.048⟩. ⟨hal-01209588⟩
  • Melanie Derde, Catherine Guérin-Dubiard, Valérie Lechevalier-Datin, Marie-Françoise Cochet, Sophie Jan, et al.. Dry-Heating of Lysozyme Increases Its Activity against Escherichia coli Membranes.. Journal of Agricultural and Food Chemistry, American Chemical Society, 2014, 62 (7), pp.1692-700. ⟨10.1021/jf405155p⟩. ⟨hal-00952857⟩
  • Florence Baron, Sophie Jan, Fabienne Gonnet, Maryvonne Pasco, Julien Jardin, et al.. Ovotransferrin Plays a Major Role in the Strong Bactericidal Effect of Egg White against the Bacillus cereus Group.. Journal of Food Protection, International Association for Food Protection, 2014, 77 (6), pp.955-962. ⟨10.4315/0362-028X.JFP-13-473⟩. ⟨hal-01209646⟩
  • Melanie Derde, Valérie Lechevalier-Datin, Catherine Guérin-Dubiard, Marie-Françoise Cochet, Sophie Jan, et al.. Hen egg white lysozyme permeabilizes Escherichia coli outer and inner membranes.. Journal of Agricultural and Food Chemistry, American Chemical Society, 2013, 61 (41), pp.9922-9. ⟨10.1021/jf4029199⟩. ⟨hal-00916545⟩
  • Marc Anton, Francoise Nau, Valérie Lechevalier-Datin, Catherine Guérin-Dubiard, Thomas Croguennec. Les ovoproduits : des ingrédients fonctionnels pour des matrices complexes. INRA Productions Animales, Paris: INRA, 2010, 23 (2), pp.215-224. ⟨hal-02664566⟩
  • M. Anton, Francoise Nau, Valérie Lechevalier-Datin, Catherine Guérin-Dubiard, Thomas Croguennec. Egg products: functional ingredients for complex matrices. Productions Animales, 2010, 23 (2), pp.215-224. ⟨hal-00729497⟩
  • Francoise Nau, Colette Désert, Marie-Françoise Cochet, Maryvonne Pasco, Sophie Jan, et al.. Detection of Turkey, Duck, and guinea fowl egg in hen egg products by species-specific PCR. Food Analytical Methods, Springer, 2009, 2 (3), pp.231-238. ⟨10.1007/s12161-009-9077-0⟩. ⟨hal-01454132⟩
  • O. Castellani, C. Belhomme, E. David-Briand, Catherine Guérin-Dubiard, M. Anton. The role of metal ions in emulsion characteristics and flocculation behaviour of phosvitin-stabilised emulsions. Food Hydrocolloids, Elsevier, 2008, 22 (7), pp.1243-1253. ⟨10.1016/j.foodhyd.2007.08.005⟩. ⟨hal-00729917⟩
  • Corinne Belhomme, Elisabeth David-Briand, Catherine Guérin-Dubiard, Véronique Vié, Marc Anton. Phosvitin-calcium aggregation and organization at the air-water interface.. Colloids and Surfaces B: Biointerfaces, Elsevier, 2008, 63 (1), pp.12-20. ⟨10.1016/j.colsurfb.2007.10.012⟩. ⟨hal-00672156⟩
  • C. Belhomme, E. David-Briand, Catherine Guérin-Dubiard, V. Vié, M. Anton. Phosvitin-calcium aggregation and organization at the air-water interface.. Colloids and Surfaces B: Biointerfaces, Elsevier, 2008, 63 (1), pp.12-20. ⟨10.1016/j.colsurfb.2007.10.012⟩. ⟨hal-00729897⟩
  • Corinne Belhomme, Elisabeth David Briand, Marie-Hélène Ropers, Catherine Guérin-Dubiard, Marc Anton. Interfacial characteristics of spread films of hen egg yolk phosvitin at the air-water interface: Interrelation with its charge and aggregation state. Food Hydrocolloids, Elsevier, 2007, 21 (5-6), pp.896-905. ⟨10.1016/j.foodhyd.2006.08.014⟩. ⟨hal-01453980⟩
  • Joël Gautron, Francoise Nau, K. Mann, Catherine Guérin-Dubiard, Sophie Réhault-Godbert, et al.. Molecular approaches for the identification of novel egg components. World's Poultry Science Journal, Cambridge University Press (CUP), 2007, 63 (01), pp.82-90. ⟨10.1017/S0043933907001298⟩. ⟨hal-01347887⟩
  • Oscar Francisco Castellani, Corinne Belhomme, Elisabeth David Briand, Catherine Guérin-Dubiard, Marc Anton. Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin. Food Hydrocolloids, Elsevier, 2006, 20 (1), pp.35-43. ⟨10.1016/j.foodhyd.2005.02.010⟩. ⟨hal-01453933⟩
  • Catherine Guérin-Dubiard, Maryvonne Pasco, Daniel Mollé, Colette Désert, Thomas Croguennec, et al.. Proteomic analysis of hen egg white. Journal of Agricultural and Food Chemistry, American Chemical Society, 2006, 54 (11), pp.3901-3910. ⟨10.1021/jf0529969⟩. ⟨hal-01453970⟩
  • Catherine Guérin-Dubiard, Maryvonne Pasco, A. Hietanen, A. Quiros del Bosque, Francoise Nau, et al.. Hen egg white fractionation by ion-exchange chromatography. Journal of Chromatography A, Elsevier, 2005, 53 (6), pp.2158-2163. ⟨10.1021/jf048369l⟩. ⟨hal-01453935⟩
  • Valérie Lechevalier-Datin, Thomas Croguennec, Stéphane Pezennec, Catherine Guérin-Dubiard, Maryvonne Pasco, et al.. Evidence for synergy in the denaturation at the air-water interface of ovalbumine, ovotransferrin and lysozyme in ternary mixture. Food Chemistry, Elsevier, 2005, 92 (1), pp.79-87. ⟨10.1016/j.foodchem.2004.07.006⟩. ⟨hal-01453954⟩
  • Oscar Castellani, Elisabeth David Briand, Catherine Guérin-Dubiard, Marc Anton. Effect of aggregation and sodium salt on emulsifying properties of egg yolk phosvitin. Food Hydrocolloids, Elsevier, 2005, 19 (4), pp.769-776. ⟨10.1016/j.foodhyd.2004.09.010⟩. ⟨hal-01453962⟩
  • Valérie Lechevalier-Datin, Emmanuel Perinel, Romain Jeantet, Capucine Lesaffre, Thomas Croguennec, et al.. Statistical analysis of effects of industrial processing steps on functional properties of pasteurised liquid egg white. Journal of the Science of Food and Agriculture, Wiley, 2005, 85 (5), pp.757-769. ⟨10.1002/jsfa.2042⟩. ⟨hal-01453927⟩
  • Valérie Lechevalier-Datin, Thomas Croguennec, Stephane Pezennec, Catherine Guérin-Dubiard, Maryvonne Pasco, et al.. Ovalbumin, Ovotransferrin, Lysozyme: Three Model Proteins for Structural Modifications at the Air−Water Interface. Journal of Agricultural and Food Chemistry, American Chemical Society, 2003, 51 (21), pp.6354-6361. ⟨10.1021/jf034184n⟩. ⟨hal-01347886⟩

Conference papers18 documents

  • Francoise Nau, Steven Le Feunteun, Yann Le Gouar, Gwenaele Henry, Maryvonne Pasco, et al.. Spatial-temporal mapping of the intra-gastric pH, pepsin concentration and proteolysis in pigs fed egg white gels. 7th International Conference on Food Digestion, the INFOGEST research network (www.cost-infogest.eu), May 2022, Cork, Ireland. ⟨hal-03662731⟩
  • V. Vié, Mélanie Derde, Francoise Nau, Catherine Guérin-Dubiard, Stéphane Pezennec, et al.. Activité antimicrobienne du lysozyme natif/chauffé : de la bactérie aux systèmes modèles. Journée scientifique : Science des aliments et valorisation des bioproduits, Apr 2019, Rennes, France. ⟨hal-02417277⟩
  • Francoise Nau, Valérie Lechevalier-Datin, Stéphane Pezennec, Catherine Guérin-Dubiard. L’OEuf dans tous ses états, modèle d’ingrédient culinaire. 4 iéme action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Feb 2018, Rennes, France. ⟨hal-01716617⟩
  • Valérie Lechevalier-Datin, Catherine Guérin-Dubiard, Maryvonne Pasco, Angélique Gillard, Yann Le Gouar, et al.. Technological advances in egg product processing with reference to allergenicity. XVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom. ⟨hal-01595727⟩
  • Francoise Nau, Valérie Lechevalier-Datin, Stéphane Pezennec, Catherine Guérin-Dubiard. L’OEuf dans tous ses états, modèle d’ingrédient culinaire. 3iéme action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2017, Rennes, France. ⟨hal-01446408⟩
  • Francoise Nau, Valérie Lechevalier-Datin, Stéphane Pezennec, Catherine Guérin-Dubiard. L’OEuf dans tous ses états, modèle d’ingrédient culinaire. 2ième action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2016, Rennes, France. ⟨hal-01446409⟩
  • Didier Dupont, Kéra Nyemb, Catherine Guérin-Dubiard, Francoise Nau. How structure and assembly across different length scales influence protein digestion. 15th Infogest Workshop, Sep 2016, Norwich, United Kingdom. ⟨hal-02490081⟩
  • Didier Dupont, Kéra Nyemb, Catherine Guérin-Dubiard, Francoise Nau. How structure and assembly across different length scales influence protein digestion. 2. Food Structure and Functionality Forum Symposium - from Molecules to Functionality, Feb 2016, Singex, Singapore. ⟨hal-01544627⟩
  • Youcef Menacer, Gilles Paboeuf, Catherine Guérin-Dubiard, Francoise Nau, Véronique Vié. Caractérisation de l’interaction de l’ovotransferrine avec une monocouche de lipopolysaccharides d’E.coli. Rencontre Biologie Physique du Grand Ouest (RBPGO), 2016, Nantes, France. ⟨hal-02417397⟩
  • Francoise Nau, Valérie Lechevalier-Datin, Stephane Pezennec, Catherine Guérin-Dubiard. L’OEuf dans tous ses états, modèle d’ingrédient culinaire. 1re action de développement personnel, à destination des enseignants du collège: module : « Les pieds dans le plat : transformer et conserver les aliments »., Jan 2015, Rennes, France. ⟨hal-01209761⟩
  • Didier Dupont, Kéra Nyemb, Julien Jardin, Valérie Briard-Bion, Catherine Guérin-Dubiard, et al.. From gel structure to digestion: the egg white model. 4th International Conference of Food Digestion, Institut National de Recherche Agronomique (INRA). UMR Science et Technologie du Lait et de l'Oeuf (1253)., Mar 2015, Naples, Italy. ⟨hal-01209786⟩
  • Melanie Derde, Valérie Lechevalier-Datin, Catherine Guérin-Dubiard, Sophie Jan, Florence Baron, et al.. Bacterial membrane perturbation by native versus dry-heated lysozyme. BioMicroWold 2013, Oct 2013, madrid, Spain. ⟨hal-01138317⟩
  • Catherine Guérin-Dubiard, N. Musikaphun, Didier Dupont, Julien Jardin, V. Briard-Bion, et al.. Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein. 1 st Food Structures, Digestion & Health Conference, 2012, Palmerston (NZ), New Zealand. ⟨hal-00849243⟩
  • Catherine Guérin-Dubiard, N. Musikaphun, Didier Dupont, Julien Jardin, V. Briard-Bion, et al.. Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein. 1 st international conference on Food Digestion, Mar 2012, Cesena (IT), Italy. ⟨hal-00849244⟩
  • Catherine Guérin-Dubiard, N. Musikaphun, Didier Dupont, Julien Jardin, V. Briard-Bion, et al.. Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein. 1 st Food Structures, Digestion & Health Conference, Jul 2012, Palmerston (NZ), New Zealand. ⟨hal-00924773⟩
  • Chantal Brossard, Fabienne Rance, Martine Drouet, Sandrine Legoué-Morillon, Evelyne Paty, et al.. Profil de sensibilisation aux protéines d'œuf et prédiction de la tolérance. 6. Congrès Francophone d'Allergologie, Société Française d’Allergologie (SFA). Paris, FRA. Association Nationale de Formation Médicale Continue en Allergologie (ANAFORCAL)., Apr 2011, Paris, France. ⟨hal-02809240⟩
  • Francoise Nau, Claire Gaudichon, Pascal Sanders, Catherine Guérin-Dubiard, Didier Dupont. OVONUTRIAL project: technologies impact on nutritional value and allergenicity of egg proteins. XIIIth European symposium on the quality of eggs and eggproducts, Jun 2009, Turku (FI), Finland. ⟨hal-00730037⟩
  • Joël Gautron, Francoise Nau, K. Mann, Catherine Guérin-Dubiard, Sophie Réhault-Godbert, et al.. Molecular approaches for the identification of novel egg components. 12. European Poultry Conference, Sep 2006, Vérone, Italy. ⟨hal-01453941⟩

Poster communications27 documents

  • Valérie Lechevalier-Datin, Catherine Guérin-Dubiard, Maryvonne Pasco, Angélique Gillard, Nuttinee Musikaphun, et al.. Heat treatments applied to egg product have a rather low impact on in vivo allergenicity, despite significant changes in protein digestibility and antigenicity. International Egg Symposium, Oct 2018, Kyoto, Japan. 2018. ⟨hal-01901473⟩
  • Florence Baron, S. Bonnassié, Maria Alabdeh, Marie-Françoise Cochet, Catherine Guérin-Dubiard, et al.. Global gene-expression analysis of the response of Salmonella Enteritidis to egg-white exposure. International Egg Symposium, Oct 2018, Kyoto, Japan. 2018. ⟨hal-01901474⟩
  • Francoise Nau, Mélanie Derde, Gilles Paboeuf, Catherine Guérin-Dubiard, Marie-Françoise Cochet, et al.. Dry heating of lysozyme: strong effects regarding antimicrobial activity. International Egg Symposium, Oct 2018, Kyoto, Japan. 2018. ⟨hal-01901488⟩
  • Francoise Nau, Kéra Nyemb, T Boucher, Catherine Guérin-Dubiard, M. Ferrua, et al.. Exploring in vivo gastric digestion of egg white gels: impact of the initial gel structure and texture. 5. International Conference on Food Digestion, Apr 2017, Rennes, France. 2017. ⟨hal-01603787⟩
  • Carlos Pineda Vadillo, Catherine Guérin-Dubiard, Claire Bourlieu-Lacanal, Francoise Nau, Didier Dupont. 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. ⟨hal-01506624⟩
  • Youcef Menacer, Gilles Paboeuf, Catherine Guérin-Dubiard, Francoise Nau, Véronique Vié. Interaction of native and dry-heated ovotransferrin with E.coli lipopolysaccharide monolayer. EMBO "Towards novel therapies: Emerging insights from structural and molecular biology", Mar 2017, Groningen, Netherlands. 2017. ⟨hal-02417385⟩
  • V. Vié, Mélanie Derde, Youcef Menacer, Catherine Guérin-Dubiard, Francoise Nau, et al.. Antimicrobial activity of proteins against E. coli. Investigation using interfacial technics. GERLI LES LIPIDES DES MICROBES ET DE L'HOTE, Oct 2016, Toulouse, France. ⟨hal-02417590⟩
  • Kéra Nyemb, S.M Rutherfurd, Catherine Guérin-Dubiard, Didier Dupont, Francoise Nau. How the physicochemical properties of egg white gel influence the in vivo gastric digestion process: Spatio-temporal mapping. 4th International Conference of Food Digestion, Mar 2015, Naples, Italy. 2015. ⟨hal-01209785⟩
  • Carlos Pineda Vadillo, Catherine Guérin-Dubiard, Claire Bourlieu-Lacanal, Francoise Nau, Didier Dupont. Towards a new generation of DHA-enriched foods: maximizing DHA bioavailability by considering the food matrix effect. 4th International Conference of Food Digestion, Mar 2015, Naples, Italy. 2015. ⟨hal-01209790⟩
  • Carlos Pineda Vadillo, Catherine Guérin-Dubiard, Francoise Nau, Didier Dupont, T. Toth, et al.. Delivering anthocyanins in the gastrointestinal tract: processing conditions and food matrix effect. 4th International Conference of Food Digestion, Mar 2015, Naples, Italy. 2015. ⟨hal-01209791⟩
  • Kéra Nyemb, M. Shane Rutherfurd, Catherine Guérin-Dubiard, Didier Dupont, Francoise Nau. How the matrix characteristics of egg white gel influence the in vivo gastric digestion process: Spatio-temporal mapping. 6.International Symposium on “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale”, Jul 2015, Paris, France. 2015. ⟨hal-01209854⟩
  • Sophie Jan, Fabienne Gonnet, Maryvonne Pasco, Julien Jardin, Michel Gautier, et al.. Egg white kills [i]Bacillus cereus[/i] group bacteria through a mechanism involving ovotransferrin. bactéries sporulantes pathogènes ou d'intérêt technologique, Jul 2015, Paris, France. 2015. ⟨hal-01173074⟩
  • Mélanie Derde, Francoise Nau, Valérie Lechevalier-Datin, Catherine Guérin-Dubiard, Gilles Paboeuf, et al.. Exploring the mechanisms of membrane insertion of native and dry-heated lysozyme: use of [i]E. coli[/i] lipopolysaccharide monolayers. 4. International Symposium on Antimicrobial Peptides 2014, AMP 2014, Jun 2014, Lorient, France. 2014. ⟨hal-01209634⟩
  • Mélanie Derde, Francoise Nau, Valérie Lechevalier-Datin, Catherine Guérin-Dubiard, Gilles Paboeuf, et al.. Exploring the mechanisms of membrane insertion of native and dry-heated lysozyme: use of E. coli lipopolysaccharide monolayers. 6. Rencontres de Biologie Physique du Grand Ouest, Jun 2014, Le Mans, France. 2014. ⟨hal-01209635⟩
  • Carlos Pineda Vadillo, Tamas Toth, Attila Tanai, Eva Csavajda, Marisa Sanz Buenhombre, et al.. Delivering anthocyanins in the gastrointestinal tract: processing conditions and food matrix effect. 11. NuGOweek Nutrigenomics of Foods, Sep 2014, Castellammare di Stabia, Italy. 2014. ⟨hal-01209730⟩
  • Kéra Nyemb, Julien Jardin, David Causeur, Catherine Guérin-Dubiard, Didier Dupont, et al.. How food protein structure can modulate the protein digestion behaviour: Evaluation by nutritional peptidomics. Food Structure and Functionality Forum Symposium from Molecules to Functionality, Mar 2014, Amsterdam, Netherlands. 2014. ⟨hal-01189918⟩
  • Kéra Nyemb, Julien Jardin, David Causeur, Catherine Guérin-Dubiard, Didier Dupont, et al.. Quantitative Mass Spectrometry for nutritional peptidomics Evaluating the impact of food processing by multivariate statistical approaches. EUPA 2013, Oct 2013, Saint-Malo, France. 2013. ⟨hal-01209499⟩
  • Kéra Nyemb, Catherine Guérin-Dubiard, Didier Dupont, S M Rutherfurd, Francoise Nau. The structure of ovalbumin aggregates drives the proteolysis and pattern of peptide fractions generated during simulated digestion. 2 International Conference on Food Digestion, Mar 2013, Madrid, Spain. 2013. ⟨hal-01209433⟩
  • Mélanie Derde, Francoise Nau, Valérie Lechevalier-Datin, Catherine Guérin-Dubiard, Sophie Jan, et al.. Evidence by AFM-imaging of morphological differences between E. coli K12 cells treated with native and dry-heated lysozyme. Forum des Microscopies à Sonde Locale, Mar 2013, Spa, Belgium. 2013. ⟨hal-01209467⟩
  • Didier Dupont, Kéra Nyemb, Catherine Guérin-Dubiard, Francoise Nau. The structure of ovalbumin aggregates drives the proteolysis and pattern of peptide fractions generated during simulated digestion. Food Structures, Digestion and Health International Conference, Oct 2013, Melbourne, Australia. 2013. ⟨hal-01209540⟩
  • Mélanie Derde, Catherine Guérin-Dubiard, Valérie Lechevalier-Datin, Sophie Jan, Florence Baron, et al.. Bacterial membrane pertubation by native versus dry-heated lysozyme. GEM/GERLI lipidomics meeting: from membranes to pathologies, Nov 2013, St-Jean Cap Ferrat, France. 2013. ⟨hal-01209519⟩
  • Kéra Nyemb, Catherine Guérin-Dubiard, Didier Dupont, Shane M. Rutherfurd, Francoise Nau. The structure of ovalbumin aggregates drives the proteolysis and pattern of peptide fractions generated during simulated digestion. Biopolymers 2013, Dec 2013, Nantes, France. 2013. ⟨hal-01209527⟩
  • Mélanie Derde, Catherine Guérin-Dubiard, Valérie Lechevalier-Datin, Sophie Jan, Florence Baron, et al.. Bacterial membrane perturbation by native versus dry-heated lysozyme. Biomicroworld, Oct 2013, Madrid, Spain. 2013. ⟨hal-01209489⟩
  • Catherine Guérin-Dubiard, Nuttinee Musikaphun, Didier Dupont, Julien Jardin, Valérie Briard-Bion, et al.. Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein. 1 st international conference on Food Digestion, Mar 2012, Cesena, Italy. Cost Infogest, 2012. ⟨hal-01209326⟩
  • Catherine Guérin-Dubiard, Nuttinee Musikaphun, Didier Dupont, Julien Jardin, Valérie Briard-Bion, et al.. Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein. 1 st Food Structures, Digestion & Health Conference, Mar 2012, Palmerston North, New Zealand. 2012. ⟨hal-01454210⟩
  • Valérie Lechevalier-Datin, Coralie Pasquier, Morgane Havard, Catherine Guérin-Dubiard, Francoise Nau, et al.. Etude du comportement aux interfaces du lysozyme natif de blanc d'oeuf de poule en vue d'une étude comparée avec du lysozyme traité thermiquement. 5. Rencontres de Biologie Physique du Grand Ouest, Jun 2011, Rennes, France. 2011. ⟨hal-01454426⟩
  • Claire Gaudichon, Gilles Fromentin, Julien Piedcoq, Daniel Tomé, Didier Dupont, et al.. Processing modifies in vitro egg protein digestibility as well as protein efficiency ratio and body composition in rats. International Symposium: Dietary Protein for Human Health, Mar 2011, Auckland, New Zealand. Palmerston North Historical Society, 2011, 124 p., 2011, Symposium Proceedings: International Symposium Dietary Protein for Human Health 2011: Skycity Convention Centre, Auckland, New Zealand, 27-30 March 2011. ⟨hal-02748493⟩

Books5 documents

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

Book sections15 documents

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

Patents2 documents

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

Other publications2 documents

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