Documentation
Français (FR)

Anglais (EN)

Françoise Nau

10

Documents

Identifiants chercheurs

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

Présentation

Publications

didier-dupont

"valerie-lechevalier"

	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
	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
	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
	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

	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
	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

	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
	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

	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