Françoise Nau
5
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- francoise-nau
- 0000-0002-0167-8759
- IdRef : 083263438
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Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic propertiesJournal of Food Engineering, 2017, 195, pp.137-149. ⟨10.1016/j.jfoodeng.2016.10.007⟩
Article dans une revue
hal-01454657v1
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Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic propertiesJournal of Food Engineering, 2017, 195, pp.40-51. ⟨10.1016/j.jfoodeng.2016.09.022⟩
Article dans une revue
hal-01454655v1
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Effects of dry heating on the progression of in vitro digestion of egg white proteins: contribution of multifactorial data analysisFood and Function, 2015, 6, pp.1578-1590. ⟨10.1039/c4fo01156b⟩
Article dans une revue
hal-01157294v1
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Technological advances in egg product processing with reference to allergenicityXVIIth european symposium on the quality of eggs and egg products, Sep 2017, Edinburgh, United Kingdom
Communication dans un congrès
hal-01595727v1
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