Françoise Nau
24
Documents
Identifiants chercheurs
francoise-nau-
0000-0002-0167-8759
- IdRef : 083263438
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Statistical modeling of in vitro pepsin specificityVirtual International Conference on Food Digestion, Cost Infogest, May 2021, Virtual International Conference on Food Digestion (#VICFD2021) on 6-7th May 2021., France
Communication dans un congrès
hal-03220832v1
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From gel structure to digestion: the egg white model4th 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
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Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein1 st international conference on Food Digestion, Mar 2012, Cesena (IT), Italy
Communication dans un congrès
hal-00849244v1
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Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein1 st Food Structures, Digestion & Health Conference, 2012, Palmerston (NZ), New Zealand
Communication dans un congrès
hal-00849243v1
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Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein1 st Food Structures, Digestion & Health Conference, Jul 2012, Palmerston (NZ), New Zealand
Communication dans un congrès
hal-00924773v1
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Comportement interfacial du lysozyme après traitement thermique à sec4e Rencontres Biologie-Physique du Grand Ouest, Jun 2009, Ile de Berder (FR), France
Communication dans un congrès
hal-00729978v1
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Modification of lysozyme by dry-heating: small cause, big effectXIIIe European Symposium on the quality of eggs and egg products, Jun 2009, Turku (FI), Finland. 11 p
Communication dans un congrès
hal-00730023v1
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Egg white kills [i]Bacillus cereus[/i] group bacteria through a mechanism involving ovotransferrinbactéries sporulantes pathogènes ou d'intérêt technologique, Jul 2015, Paris, France. 2015
Poster de conférence
hal-01173074v1
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Quantitative Mass Spectrometry for nutritional peptidomics Evaluating the impact of food processing by multivariate statistical approachesEUPA 2013, Oct 2013, Saint-Malo, France. 2013
Poster de conférence
hal-01209499v1
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Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein1 st international conference on Food Digestion, Mar 2012, Cesena, Italy. Cost Infogest, 2012
Poster de conférence
hal-01209326v1
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Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein1 st Food Structures, Digestion & Health Conference, Mar 2012, Palmerston North, New Zealand. , 2012
Poster de conférence
hal-01454210v1
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Succinimide formation in lysozyme by heating (80°C) in the dry state decreases protein stability but do not impact on secondary or tertiary structure34th FEBS congress, Jul 2009, Prague, Czech Republic. FEBS Journal, 276: Special Issue: Abstracts of the 34th FEBS Congress, 425p., 2009, FEBS Journal. ⟨10.1111/j.1742-4658.2009.07045.x⟩
Poster de conférence
hal-01454384v1
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Comportement interfacial du lysosyme apres traitement thermique a sec4. Rencontres Biologie-Physique du Grand Ouest, Jun 2009, Vannes, France. 2009
Poster de conférence
hal-01454385v1
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Modification of lysozyme by dry-heating: small cause, big effect.XIIIe European Symposium on the quality of eggs and egg products, Jun 2009, Turku, Finland. , 2009, World Poultry Science Association, Proceedings of the 19th European Symposium on Quality of Poultry Meat, 13th European Symposium on the Quality of Eggs and Egg Products, Turku, Finland, 21-25 June 2009
Poster de conférence
hal-01454386v1
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Succinimidyl residue formation in lysozyme without conformational changes:consequences on molecular stability and amyloid fibril formation propensity2009, non paginé
Autre publication scientifique
hal-00730078v1
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