Françoise Nau

Documents

Identifiants chercheurs

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

Présentation

Publications

didier-dupont

	Spatial-temporal mapping of the intra-gastric pepsin concentration and proteolysis in pigs fed egg white gels Francoise Nau , Steven Le Feunteun , Yann Le Gouar , Gwénaële Henry , Maryvonne Pasco Food Chemistry, 2022, 389, pp.133132. ⟨10.1016/j.foodchem.2022.133132⟩ Article dans une revue hal-03662515v1
	La structure des aliments affecte la biodisponibilité des nutriments Didier Dupont , Francoise Nau Cahiers de Nutrition et de Diététique, 2022, 57, pp.182 - 193. ⟨10.1016/j.cnd.2021.12.003⟩ Article dans une revue hal-03699786v1
	Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers Caroline Buffière , Manon Hiolle , Marie-Agnès Peyron , Ruddy Richard , Nathalie Meunier European Journal of Nutrition, 2021, 60, pp.411-423. ⟨10.1007/s00394-020-02258-5⟩ Article dans une revue hal-02884815v1
	In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability Carlos Pineda-Vadillo , Francoise Nau , Catherine Guérin-Dubiard , Claire Bourlieu , Francesco Capozzi Foods, 2021, 10 (1), pp.6. ⟨10.3390/foods10010006⟩ Article dans une revue hal-03106881v1
	Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits Fanny Guyomarc'H , Gaëlle Arvisenet , Said Bouhallab , Fanny Canon , Stéphanie-Marie Deutsch Trends in Food Science and Technology, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩ Article dans une revue hal-03099687v1
	Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins Toktam Farjami , Jamal Babaei , Francoise Nau , Didier Dupont , Ashkan Madadlou Trends in Food Science and Technology, 2021, 107, pp.45-56. ⟨10.1016/j.tifs.2020.11.029⟩ Article dans une revue hal-03117835v1
	In-situ disintegration of egg white gels by pepsin and kinetics of nutrient release followed by time-lapse confocal microscopy Geeshani Somaratne , Francoise Nau , Maria J. Ferrua , Jaspreet Singh , Aiqian Ye Food Hydrocolloids, 2020, 98, pp.105228. ⟨10.1016/j.foodhyd.2019.105228⟩ Article dans une revue hal-02264921v1
	Food material properties as determining factors in nutrient release during human gastric digestion: a review Geeshani Somaratne , Maria J. Ferrua , Aiqian Ye , Francoise Nau , Juliane Floury Critical Reviews in Food Science and Nutrition, 2020, pp.1-17. ⟨10.1080/10408398.2019.1707770⟩ Article dans une revue hal-02622310v1
	In vitro static digestion reveals how plant proteins modulate model infant formula digestibility Linda Le Roux , Raphaël Chacon , Didier Dupont , Romain Jeantet , Amélie Deglaire Food Research International, 2020, 130, pp.108917. ⟨10.1016/j.foodres.2019.108917⟩ Article dans une revue hal-02625044v1
	Characterization of egg white gel microstructure and its relationship with pepsin diffusivity Geeshani Somaratne , Francoise Nau , Maria J. Ferrua , Jaspreet Singh , Aiqian Ye Food Hydrocolloids, 2020, 98, pp.105258. ⟨10.1016/j.foodhyd.2019.105258⟩ Article dans une revue hal-02272582v1
	Are Faba Bean and Pea Proteins Potential Whey Protein Substitutes in Infant Formulas? An In Vitro Dynamic Digestion Approach Linda Le Roux , Olivia Ménard , Raphaël Chacon , Didier Dupont , Romain Jeantet Foods, 2020, 9 (3), pp.362. ⟨10.3390/foods9030362⟩ Article dans une revue hal-02571057v1
	Role of biochemical and mechanical disintegration on β-carotene release from steamed and fried sweet potatoes during in vitro gastric digestion Geeshani Somaratne , Aiqian Ye , Francoise Nau , Maria J Ferrua , Didier Dupont Food Research International, 2020, 136, pp.109481. ⟨10.1016/j.foodres.2020.109481⟩ Article dans une revue hal-02911717v1
	Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion Geeshani Somaratne , Aiqian Ye , Francoise Nau , Maria J Ferrua , Didier Dupont Food Research International, 2020, 138, pp.109782. ⟨10.1016/j.foodres.2020.109782⟩ Article dans une revue hal-02987178v1
	Plant proteins partially replacing dairy proteins greatly influence infant formula functionalities Linda Le Roux , Serge Mejean , Raphaël Chacon , Christelle Lopez , Didier Dupont LWT - Food Science and Technology, 2020, 120, pp.108891. ⟨10.1016/j.lwt.2019.108891⟩ Article dans une revue hal-02621453v1
	Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel properties Francoise Nau , Kéra Nyemb , Valérie Lechevalier-Datin , Juliane Floury , Chloé Serrière Food Chemistry, 2019, 280, pp.210-220. ⟨10.1016/j.foodchem.2018.12.042⟩ Article dans une revue hal-02000872v1
	Mapping the Spatiotemporal Distribution of Acid and Moisture in Food Structures during Gastric Juice Diffusion Using Hyperspectral Imaging Geeshani Somaratne , Marlon M. Reis , Maria J. Ferrua , Aiqian Ye , Francoise Nau Journal of Agricultural and Food Chemistry, 2019, 67, ⟨10.1021/acs.jafc.9b02430⟩ Article dans une revue hal-02267849v1
	Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Marc Anton , Valerie Beaumal , Elisabeth David Briand Journal of Food Engineering, 2017, 195, pp.40-51. ⟨10.1016/j.jfoodeng.2016.09.022⟩ Article dans une revue hal-01454655v1
	The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion Carlos Pineda Vadillo , Francoise Nau , Catherine Guérin-Dubiard , Julien Jardin , Valérie Lechevalier-Datin Food Chemistry, 2017, 214, pp.486-496. ⟨10.1016/j.foodchem.2016.07.049⟩ Article dans une revue hal-01454637v1
	Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Marc Anton , Valerie Beaumal , Elisabeth David Briand Journal of Food Engineering, 2017, 195, pp.137-149. ⟨10.1016/j.jfoodeng.2016.10.007⟩ Article dans une revue hal-01454657v1
	In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity Carlos Pineda Vadillo , Francoise Nau , Catherine Guérin-Dubiard , Veronique Cheynier , Emmanuelle Meudec Food Research International, 2016, 88, pp.284-292. ⟨10.1016/j.foodres.2016.01.029⟩ Article dans une revue hal-01454599v1
	The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated Kéra Nyemb , Catherine Guérin-Dubiard , Stéphane Pezennec , Julien Jardin , Valérie Briard-Bion Food Hydrocolloids, 2016, 54, pp.315-327. ⟨10.1016/j.foodhyd.2015.10.011⟩ Article dans une revue hal-01454556v1
	Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion Kéra Nyemb-Diop , David Causeur , Julien Jardin , Valérie Briard-Bion , Catherine Guérin-Dubiard Food Research International, 2016, 88, pp.302 - 309. ⟨10.1016/j.foodres.2016.01.004⟩ Article dans une revue hal-01395012v1
	Investigating the impact of ovalbumin aggregate morphology on in vitro ovalbumin digestion using label-free quantitative peptidomics and multivariate data analysis Kéra Nyemb , Julien Jardin , David Causeur , Catherine Guérin-Dubiard , Didier Dupont Food Research International, 2014, 63, pp.192-202. ⟨10.1016/j.foodres.2014.03⟩ Article dans une revue hal-01189975v1
	The extent of ovalbumin in vitro digestion and the nature of generated peptides are modulated by the morphology of protein aggregates Kéra Nyemb , Catherine Guérin-Dubiard , Didier Dupont , Julien Jardin , Shane M. Rutherfurd Food Chemistry, 2014, 157, pp.429-438. ⟨10.1016/j.foodchem.2014.02.048⟩ Article dans une revue hal-01209588v1
	Transport of particles in intestinal mucus under simulated infant and adult physiological conditions: Impact of mucus structure and extracellular DNA Adam Macierzanka , Alan.R. Mackie , Balazs H. Bajka , Neil M. Rigby , Francoise Nau PLoS ONE, 2014, 9 (4), pp.e95274. ⟨10.1371/journal.pone.0095274⟩ Article dans une revue hal-01209676v1

	Assessment of food structure impact on micronutrient bioaccessibility: contribution of in vitro digestion studies in dynamic conditions Manon Hiolle , Valérie Lechevalier-Datin , Olivia Ménard , Marie-Agnès Peyron , Cindy Batisse Food Structure and Functionality, Oct 2020, Cork, United Kingdom Communication dans un congrès hal-03048755v1
	Influence of protein source on the functionality and the digestibility of infant formulas Linda Le Roux , Francoise Nau , Raphaël Chacon , Didier Dupont , Romain Jeantet ICEF13 International Congress on Engineering and Food, Sep 2019, Melbourne, Australia Communication dans un congrès hal-02737427v1
	Changement de sources protéiques des formules infantiles : degré d’hydrolyse et bioaccessibilité des acides aminés Linda Le Roux , Francoise Nau , Raphaël Chacon , Romain Jeantet , Amélie Deglaire 4ème rencontres Nutrition-Alimentation-Métabolisme-Santé, Oct 2018, Rennes, France Communication dans un congrès hal-01909151v1
	Comment structurer les aliments pour améliorer la biodisponibilité des nutriments et composés bioactifs Francoise Nau , Didier Dupont 12èmes Journées Alimentation & Santé, Jun 2018, La Rochelle, France Communication dans un congrès hal-02737549v1
	In situ disintegration of protein gels (egg white) by pepsin based on time-lapse confocal microscopy Juliane Floury , Geeshani Somaratne , Didier Dupont , Francoise Nau Première 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 Communication dans un congrès hal-01929031v1
	Alimentation et digestion chez le nourrisson Linda Le Roux , Raphaël Chacon , Romain Jeantet , Pierre Schuck , Amélie Deglaire XVIIe journée de l'animation transversale "glande mammaire, lait", Nov 2018, Rennes, France Communication dans un congrès hal-01925627v1
	Impact de la structure des aliments sur la biodisponibilité des micronutriments lipophiles : étude in vivo chez l’homme Beatrice Gleize , Manon Hiolle , N. Meunier , B Pereira , R Richard JFN 2018, Journées Francophones de Nutrition, Nov 2018, Nice, France Communication dans un congrès hal-01927463v1
	Feasibility of using hyperspectral imaging to predict gastric juice diffusion into solid food structures during gastric digestion - Geeshani M. Somaratne , Marlon M. Reis , Jaspreet Singh , Maria J. Ferrua , Aiqian Yea 19.IUFoST World Food Science and Technology Congress, Oct 2018, Navi Mumbai, India Communication dans un congrès hal-02737325v1
	Technological advances in egg product processing with reference to allergenicity Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Maryvonne Pasco , Angélique Gillard , Yann Le Gouar XVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom Communication dans un congrès hal-01595727v1
	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 digestion Geeshani M. Somaratnea , Jaspreet Singh , Maria J. Ferrua , Aiqian Ye , Didier Dupont 7. International Symposium on “Delivery of Functionality in Complex Food Systems”, Nov 2017, Auckland, New Zealand Communication dans un congrès hal-01519459v1
	How structure and assembly across different length scales influence protein digestion Didier Dupont , Kéra Nyemb , Catherine Guérin-Dubiard , Francoise Nau 2. Food Structure and Functionality Forum Symposium - from Molecules to Functionality, Feb 2016, Singex, Singapore Communication dans un congrès hal-01544627v1
	How structure and assembly across different length scales influence protein digestion Didier Dupont , Kéra Nyemb , Catherine Guérin-Dubiard , Francoise Nau 15th Infogest Workshop, Sep 2016, Norwich, United Kingdom Communication dans un congrès hal-02490081v1
	From gel structure to digestion: the egg white model Didier Dupont , Kéra Nyemb , Julien Jardin , Valérie Briard-Bion , Catherine Guérin-Dubiard 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 Communication dans un congrès hal-01209786v1
	Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein Catherine Guérin-Dubiard , N. Musikaphun , Didier Dupont , Julien Jardin , V. Briard-Bion 1 st international conference on Food Digestion, Mar 2012, Cesena (IT), Italy Communication dans un congrès hal-00849244v1
	Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein Catherine Guérin-Dubiard , N. Musikaphun , Didier Dupont , Julien Jardin , V. Briard-Bion 1 st Food Structures, Digestion & Health Conference, 2012, Palmerston (NZ), New Zealand Communication dans un congrès hal-00849243v1
	Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein Catherine Guérin-Dubiard , N. Musikaphun , Didier Dupont , Julien Jardin , V. Briard-Bion 1 st Food Structures, Digestion & Health Conference, Jul 2012, Palmerston (NZ), New Zealand Communication dans un congrès hal-00924773v1
	OVONUTRIAL project: technologies impact on nutritional value and allergenicity of egg proteins Francoise Nau , Claire Gaudichon , Pascal Sanders , Catherine Guérin-Dubiard , Didier Dupont XIIIth European symposium on the quality of eggs and eggproducts, Jun 2009, Turku (FI), Finland Communication dans un congrès hal-00730037v1

	Impact of milk specie and structure during in vitro gastrointestinal digestion of cow and sheep milk products Tanguy Saviard , Stefano Nebbia , Olivia Ménard , Jordane Ossemond , Gwenaele Henry 7th International Conference on Food Digestion, May 2022, Cork, Ireland. , 2022 Poster de conférence hal-03663852v1
	Mapping the spatiotemporal disintegration and release of nutrient from egg white gel microstructure during in vitro gastric digestion Geeshani Somaratne , Francoise Nau , Maria J. Ferrua , Jaspreet Singh , Aiqian Ye 8th International Symposium on "Delivery of Functionality in Complex Food Systems, Jul 2019, Porto, Portugal. 2019 Poster de conférence hal-02737478v1
	Role of native egg white protein gel microstructure on the diffusion of gastric pepsin Geeshani Somaratne , Francoise Nau , Maria J. Ferrua , Jaspreet Singh , Aiqian Ye 8th International Symposium on "Delivery of Functionality in Complex Food Systems, Jul 2019, Porto, Portugal. 2019 Poster de conférence hal-02737473v1
	In vitro digestion evidence of how plant proteins modulate infant formulas digestibility Linda Le Roux , Olivia Ménard , R. Chacon , Romain Jeantet , Amélie Deglaire 6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. , 2019 Poster de conférence hal-02100428v1
	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 vivo Manon Hiolle , Olivia Ménard , Jordane Ossemond , C Batisse , Marie-Agnès Peyron Journées francophones de nutrition, Dec 2019, Rennes, France. , 2019 Poster de conférence hal-02738014v1
	Investigating in vitro digestion of food models to explain in vivo micronutrient bioavailability Manon Hiolle , Beatrice Gleize , N. Meunier , B. Pereira , R. Richard 6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. , 2019 Poster de conférence hal-02100429v1
	Changement de sources protéiques des formules infantiles : degré d’hydrolyse et bioaccessibilité des acides aminés Linda Le Roux , Francoise Nau , Pierre Schuck , R. Chacon , Romain Jeantet Les Journées Francophones de Nutrition, Nov 2018, Nice, France. , 2018 Poster de conférence hal-01946287v1
	Heat treatments applied to egg product have a rather low impact on in vivo allergenicity, despite significant changes in protein digestibility and antigenicity Valérie Lechevalier-Datin , Catherine Guérin-Dubiard , Maryvonne Pasco , Angélique Gillard , Nuttinee Musikaphun International Egg Symposium, Oct 2018, Kyoto, Japan. , 2018 Poster de conférence hal-01901473v1
	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 digestion Geeshani M. Somaratnea , Jaspreet Singh , Maria J. Ferrua , Aiqian Ye , Didier Dupont First NZFSSRC Annual Meeting (The New Zealand Food Safety Science & Research Centre), Jul 2017, Nelson, New Zealand. , 2017 Poster de conférence hal-02490080v1
	In vivo digestion of DHA-enriched egg products: Effect of the food matrix structure on the DHA digestion kinetics and bioavailability. Carlos Pineda Vadillo , Catherine Guérin-Dubiard , Claire Bourlieu-Lacanal , Francoise Nau , Didier Dupont 5. International Conference on Food Digestion, Apr 2017, Rennes, France. , 2017 Poster de conférence hal-01506624v1
	Exploring in vivo gastric digestion of egg white gels: impact of the initial gel structure and texture Francoise Nau , Kéra Nyemb , T Boucher , Catherine Guérin-Dubiard , M. Ferrua 5. International Conference on Food Digestion, Apr 2017, Rennes, France. , 2017 Poster de conférence hal-01603787v1
	Transport of food digesta and model particles in the small intestinal mucus Adam Macierzanka , A.R. Mackie , Didier Dupont , Francoise Nau , Olivia Ménard 4th International Conference of Food Digestion, Mar 2015, Naples, Italy. , 2015 Poster de conférence hal-01209787v1
	How the physicochemical properties of egg white gel influence the in vivo gastric digestion process: Spatio-temporal mapping Kéra Nyemb , S.M Rutherfurd , Catherine Guérin-Dubiard , Didier Dupont , Francoise Nau 4th International Conference of Food Digestion, Mar 2015, Naples, Italy. , 2015 Poster de conférence hal-01209785v1
	Delivering anthocyanins in the gastrointestinal tract: processing conditions and food matrix effect Carlos Pineda Vadillo , Catherine Guérin-Dubiard , Francoise Nau , Didier Dupont , T. Toth 4th International Conference of Food Digestion, Mar 2015, Naples, Italy. , 2015 Poster de conférence hal-01209791v1
	Towards a new generation of DHA-enriched foods: maximizing DHA bioavailability by considering the food matrix effect Carlos Pineda Vadillo , Catherine Guérin-Dubiard , Claire Bourlieu-Lacanal , Francoise Nau , Didier Dupont 4th International Conference of Food Digestion, Mar 2015, Naples, Italy. , 2015 Poster de conférence hal-01209790v1
	How the matrix characteristics of egg white gel influence the in vivo gastric digestion process: Spatio-temporal mapping Kéra Nyemb , M. Shane Rutherfurd , Catherine Guérin-Dubiard , Didier Dupont , Francoise Nau 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 Poster de conférence hal-01209854v1
	Delivering anthocyanins in the gastrointestinal tract: processing conditions and food matrix effect Carlos Pineda Vadillo , Tamas Toth , Attila Tanai , Eva Csavajda , Marisa Sanz Buenhombre 11. NuGOweek Nutrigenomics of Foods, Sep 2014, Castellammare di Stabia, Italy. , 2014 Poster de conférence hal-01209730v1
	Colloidal transport in the intestinal mucus Adam Macierzanka , Alan Mackie , Didier Dupont , Francoise Nau Food Structures, Digestion and Health International Conference, Oct 2013, Melbourne, Australia. , 2013 Poster de conférence hal-01209537v1
	The structure of ovalbumin aggregates drives the proteolysis and pattern of peptide fractions generated during simulated digestion Kéra Nyemb , Catherine Guérin-Dubiard , Didier Dupont , Shane M. Rutherfurd , Francoise Nau Biopolymers 2013, Dec 2013, Nantes, France. , 2013 Poster de conférence hal-01209527v1
	The structure of ovalbumin aggregates drives the proteolysis and pattern of peptide fractions generated during simulated digestion Kéra Nyemb , Catherine Guérin-Dubiard , Didier Dupont , S M Rutherfurd , Francoise Nau 2 International Conference on Food Digestion, Mar 2013, Madrid, Spain. , 2013 Poster de conférence hal-01209433v1
	Quantitative Mass Spectrometry for nutritional peptidomics Evaluating the impact of food processing by multivariate statistical approaches Kéra Nyemb , Julien Jardin , David Causeur , Catherine Guérin-Dubiard , Didier Dupont EUPA 2013, Oct 2013, Saint-Malo, France. 2013 Poster de conférence hal-01209499v1
	The structure of ovalbumin aggregates drives the proteolysis and pattern of peptide fractions generated during simulated digestion Didier Dupont , Kéra Nyemb , Catherine Guérin-Dubiard , Francoise Nau Food Structures, Digestion and Health International Conference, Oct 2013, Melbourne, Australia. , 2013 Poster de conférence hal-01209540v1
	Colloidal transport in the intestinal mucus Adam Macierzanka , A Mackie , Didier Dupont , Francoise Nau 2 International Conference on Food Digestion, Mar 2013, Madrid, Spain. , 2013 Poster de conférence hal-01209431v1
	Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein Catherine Guérin-Dubiard , Nuttinee Musikaphun , Didier Dupont , Julien Jardin , Valérie Briard-Bion 1 st international conference on Food Digestion, Mar 2012, Cesena, Italy. Cost Infogest, 2012 Poster de conférence hal-01209326v1
	Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein Catherine Guérin-Dubiard , Nuttinee Musikaphun , Didier Dupont , Julien Jardin , Valérie Briard-Bion 1 st Food Structures, Digestion & Health Conference, Mar 2012, Palmerston North, New Zealand. , 2012 Poster de conférence hal-01454210v1
	Processing modifies in vitro egg protein digestibility as well as protein efficiency ratio and body composition in rats Claire Gaudichon , Gilles G. Fromentin , Julien Piedcoq , Daniel D. Tomé , Didier Dupont 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 Poster de conférence hal-02748493v1

	From Bite to Nutrient: The Importance of Length Scales Didier Dupont , Francoise Nau Interdisciplinary Approaches to Food Digestion, Springer International Publishing, 358 p., 2019, 978-3030039004. ⟨10.1007/978-3-030-03901-1⟩ Chapitre d'ouvrage hal-02025840v1

	Processing modifies in vitro egg protein digestibility, as well as protein efficiency ratio and body composition in rats Claire Gaudichon , G. Fromentin , J. Piedcoq , Daniel Tomé , Didier Dupont 2011, non paginé Autre publication scientifique hal-00729386v1

Françoise Nau

Présentation

Publications

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

La structure des aliments affecte la biodisponibilité des nutriments

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

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

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

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

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

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

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

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

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

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

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

Plant proteins partially replacing dairy proteins greatly influence infant formula functionalities

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

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

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

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

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

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

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

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

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

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

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

Assessment of food structure impact on micronutrient bioaccessibility: contribution of in vitro digestion studies in dynamic conditions

Influence of protein source on the functionality and the digestibility of infant formulas

Changement de sources protéiques des formules infantiles : degré d’hydrolyse et bioaccessibilité des acides aminés

Comment structurer les aliments pour améliorer la biodisponibilité des nutriments et composés bioactifs

In situ disintegration of protein gels (egg white) by pepsin based on time-lapse confocal microscopy

Alimentation et digestion chez le nourrisson

Impact de la structure des aliments sur la biodisponibilité des micronutriments lipophiles : étude in vivo chez l’homme

Feasibility of using hyperspectral imaging to predict gastric juice diffusion into solid food structures during gastric digestion

Technological advances in egg product processing with reference to allergenicity

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 digestion

How structure and assembly across different length scales influence protein digestion

How structure and assembly across different length scales influence protein digestion

From gel structure to digestion: the egg white model

Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein

Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein

Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein

OVONUTRIAL project: technologies impact on nutritional value and allergenicity of egg proteins

Impact of milk specie and structure during in vitro gastrointestinal digestion of cow and sheep milk products

Mapping the spatiotemporal disintegration and release of nutrient from egg white gel microstructure during in vitro gastric digestion

Role of native egg white protein gel microstructure on the diffusion of gastric pepsin

In vitro digestion evidence of how plant proteins modulate infant formulas digestibility

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 vivo

Investigating in vitro digestion of food models to explain in vivo micronutrient bioavailability

Changement de sources protéiques des formules infantiles : degré d’hydrolyse et bioaccessibilité des acides aminés

Heat treatments applied to egg product have a rather low impact on in vivo allergenicity, despite significant changes in protein digestibility and antigenicity

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 digestion

In vivo digestion of DHA-enriched egg products: Effect of the food matrix structure on the DHA digestion kinetics and bioavailability.

Exploring in vivo gastric digestion of egg white gels: impact of the initial gel structure and texture

Transport of food digesta and model particles in the small intestinal mucus

How the physicochemical properties of egg white gel influence the in vivo gastric digestion process: Spatio-temporal mapping

Delivering anthocyanins in the gastrointestinal tract: processing conditions and food matrix effect

Towards a new generation of DHA-enriched foods: maximizing DHA bioavailability by considering the food matrix effect

How the matrix characteristics of egg white gel influence the in vivo gastric digestion process: Spatio-temporal mapping

Delivering anthocyanins in the gastrointestinal tract: processing conditions and food matrix effect

Colloidal transport in the intestinal mucus

The structure of ovalbumin aggregates drives the proteolysis and pattern of peptide fractions generated during simulated digestion

The structure of ovalbumin aggregates drives the proteolysis and pattern of peptide fractions generated during simulated digestion

Quantitative Mass Spectrometry for nutritional peptidomics Evaluating the impact of food processing by multivariate statistical approaches

The structure of ovalbumin aggregates drives the proteolysis and pattern of peptide fractions generated during simulated digestion

Colloidal transport in the intestinal mucus

Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein

Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein

Processing modifies in vitro egg protein digestibility as well as protein efficiency ratio and body composition in rats

From Bite to Nutrient: The Importance of Length Scales

Processing modifies in vitro egg protein digestibility, as well as protein efficiency ratio and body composition in rats