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255

Françoise Nau


Journal articles91 documents

  • Joël Gautron, Clara Dombre, Francoise Nau, Cyril Feidt, Laurent Guillier. Review: Production factors affecting the quality of chicken table eggs and egg products in Europe. Animal, Published by Elsevier (since 2021) / Cambridge University Press (until 2020), 2022, 16, pp.100425. ⟨10.1016/j.animal.2021.100425⟩. ⟨hal-03508011⟩
  • Elham Rakhshi, Francoise Nau, Manon Hiolle, Juliane Floury. Pepsin diffusion in complex food matrices. Journal of Food Engineering, Elsevier, 2022, 324, pp.111011. ⟨10.1016/j.jfoodeng.2022.111011⟩. ⟨hal-03629567⟩
  • 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⟩
  • Ousmane Suwareh, David Causeur, Julien Jardin, Valérie Briard-Bion, Steven Le Feunteun, et al.. Statistical modeling of in vitro pepsin specificity. Food Chemistry, Elsevier, 2021, 362, pp.130098. ⟨10.1016/j.foodchem.2021.130098⟩. ⟨hal-03248112⟩
  • Caroline Buffière, Manon Hiolle, Marie-Agnès Peyron, Ruddy Richard, Nathalie Meunier, et al.. Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers. European Journal of Nutrition, Springer Verlag, 2021, 60, pp.411-423. ⟨10.1007/s00394-020-02258-5⟩. ⟨hal-02884815⟩
  • Fanny Guyomarc'H, Gaëlle Arvisenet, Said Bouhallab, Fanny Canon, Stéphanie-Marie Deutsch, et al.. Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits. Trends in Food Science and Technology, Elsevier, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩. ⟨hal-03099687⟩
  • 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⟩
  • 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⟩
  • Julie Legros, Sophie Jan, Sylvie Bonnassie, Michel Gautier, Thomas Croguennec, et al.. The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review. Foods, MDPI, 2021, 10 (4), pp.823. ⟨10.3390/foods10040823⟩. ⟨hal-03196651⟩
  • Toktam Farjami, Jamal Babaei, Francoise Nau, Didier Dupont, Ashkan Madadlou. Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins. Trends in Food Science and Technology, Elsevier, 2021, 107, pp.45-56. ⟨10.1016/j.tifs.2020.11.029⟩. ⟨hal-03117835⟩
  • Linda Le Roux, Serge Mejean, Raphaël Chacon, Christelle Lopez, Didier Dupont, et al.. Plant proteins partially replacing dairy proteins greatly influence infant formula functionalities. LWT - Food Science and Technology, Elsevier, 2020, 120, pp.108891. ⟨10.1016/j.lwt.2019.108891⟩. ⟨hal-02621453⟩
  • Geeshani Somaratne, Aiqian Ye, Francoise Nau, Maria Ferrua, Didier Dupont, et al.. Role of biochemical and mechanical disintegration on β-carotene release from steamed and fried sweet potatoes during in vitro gastric digestion. Food Research International, Elsevier, 2020, 136, pp.109481. ⟨10.1016/j.foodres.2020.109481⟩. ⟨hal-02911717⟩
  • 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⟩
  • Beatrice Gleize, Manon Hiolle, Nathalie Meunier, Bruno Pereira, Ruddy Richard, et al.. Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly That of Lutein: A Randomized Trial with a Crossover Design in Adults. Molecular Nutrition and Food Research, Wiley-VCH Verlag, 2020, pp.2000228. ⟨10.1002/mnfr.202000228⟩. ⟨hal-02976032⟩
  • 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⟩
  • Geeshani Somaratne, Aiqian Ye, Francoise Nau, Maria Ferrua, Didier Dupont, et al.. Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion. Food Research International, Elsevier, 2020, 138, pp.109782. ⟨10.1016/j.foodres.2020.109782⟩. ⟨hal-02987178⟩
  • Linda Le Roux, Raphaël Chacon, Didier Dupont, Romain Jeantet, Amélie Deglaire, et al.. In vitro static digestion reveals how plant proteins modulate model infant formula digestibility. Food Research International, Elsevier, 2020, 130, pp.108917. ⟨10.1016/j.foodres.2019.108917⟩. ⟨hal-02625044⟩
  • Geeshani Somaratne, Maria J. Ferrua, Aiqian Ye, Francoise Nau, Juliane Floury, et al.. Food material properties as determining factors in nutrient release during human gastric digestion: a review. Critical Reviews in Food Science and Nutrition, Taylor & Francis, 2020, pp.1-17. ⟨10.1080/10408398.2019.1707770⟩. ⟨hal-02622310⟩
  • Linda Le Roux, Olivia Ménard, Raphaël Chacon, Didier Dupont, Romain Jeantet, et al.. Are Faba Bean and Pea Proteins Potential Whey Protein Substitutes in Infant Formulas? An In Vitro Dynamic Digestion Approach. Foods, MDPI, 2020, 9 (3), pp.362. ⟨10.3390/foods9030362⟩. ⟨hal-02571057⟩
  • Geeshani Somaratne, Francoise Nau, Maria J. Ferrua, Jaspreet Singh, Aiqian Ye, et al.. Characterization of egg white gel microstructure and its relationship with pepsin diffusivity. Food Hydrocolloids, Elsevier, 2020, 98, pp.105258. ⟨10.1016/j.foodhyd.2019.105258⟩. ⟨hal-02272582⟩
  • Geeshani Somaratne, Francoise Nau, Maria J. Ferrua, Jaspreet Singh, Aiqian Ye, et al.. In-situ disintegration of egg white gels by pepsin and kinetics of nutrient release followed by time-lapse confocal microscopy. Food Hydrocolloids, Elsevier, 2020, 98, pp.105228. ⟨10.1016/j.foodhyd.2019.105228⟩. ⟨hal-02264921⟩
  • 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⟩
  • Geeshani Somaratne, Marlon M. Reis, Maria J. Ferrua, Aiqian Ye, Francoise Nau, et al.. Mapping the Spatiotemporal Distribution of Acid and Moisture in Food Structures during Gastric Juice Diffusion Using Hyperspectral Imaging. Journal of Agricultural and Food Chemistry, American Chemical Society, 2019, 67, ⟨10.1021/acs.jafc.9b02430⟩. ⟨hal-02267849⟩
  • 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⟩
  • Yu Wang, Yasumi Horimoto, Francoise Nau, Hajime Hatta. Improving Emulsifying Properties of Egg White Protein by Partial Hydrolysis Combined with Heat Treatment. Advance Journal of Food Science and Technology, 2018, 14 (2), pp.50-55. ⟨10.19026/ajfst.14.5831⟩. ⟨hal-01797878⟩
  • 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⟩
  • Juliane Floury, Francoise Nau, Hayo van der Werf. L’oeuf peut-il contribuer à la durabilité de notre système alimentaire ?. Industries Alimentaires et Agricoles, Association des chimistes et ingénieurs de sucrerie, distillerie et industries agricoles de France et des colonies, 2016, pp.50-58. ⟨hal-01512202⟩
  • 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⟩
  • Francoise Nau, Juliane Floury, Hayo van der Werf, Anne-Emmanuelle Le Minous. Les oeufs et les ovoproduits dans l'alimentation des français. Cahiers de Nutrition et de Diététique, Elsevier Masson, 2016, 51 (3), pp.147-156. ⟨10.1016/j.cnd.2016.03.002⟩. ⟨hal-01467948⟩
  • 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⟩
  • Agnès Marsset-Baglieri, Gilles Fromentin, Francoise Nau, Gheorghe Airinei, Julien Piedcoq, et al.. The satiating effects of eggs or cottage cheese are similar in healthy subjects despite differences in postprandial kinetics. Appetite, Elsevier, 2015, 90, pp.136-143. ⟨10.1016/j.appet.2015.03.010⟩. ⟨hal-01455220⟩
  • 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⟩
  • Francoise Nau. Du blanc d'oeuf contre les bactéries. Sciences Ouest, 2014, pp.7. ⟨hal-01181291⟩
  • 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⟩
  • Adam Macierzanka, Alan.R. Mackie, Balazs H. Bajka, Neil M. Rigby, Francoise Nau, et al.. Transport of particles in intestinal mucus under simulated infant and adult physiological conditions: Impact of mucus structure and extracellular DNA. PLoS ONE, Public Library of Science, 2014, 9 (4), pp.e95274. ⟨10.1371/journal.pone.0095274⟩. ⟨hal-01209676⟩
  • 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⟩
  • Sophie Jan, Florence Baron, Mariah Alabdeh, Walid Chaari, Noël Grosset, et al.. Biochemical and Micrographic Evidence of Escherichia coli Membrane Damage during Incubation in Egg White under Bactericidal Conditions.. Journal of Food Protection, International Association for Food Protection, 2013, 76 (9), pp.1523-9. ⟨10.4315/0362-028X.JFP-12-418⟩. ⟨hal-00868467⟩
  • 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⟩
  • Margherita Rossi, Yves Nys, Marc Anton, M. Bain, B. de Ketelaere, et al.. Developments in understanding and assessment of egg and egg product quality over the last century. World's Poultry Science Journal, Cambridge University Press (CUP), 2013, 69, pp.414-429. ⟨10.1017/S0043933913000408⟩. ⟨hal-01209455⟩
  • Claire Fromentin, Daniel Tomé, Francoise Nau, Laurent Flet, Catherine Luengo, et al.. Dietary Proteins Contribute Little to Glucose Production, Even Under Optimal Gluconeogenic Conditions in Healthy Humans. Diabetes, American Diabetes Association, 2013, 62 (5), pp.1435-1442. ⟨10.2337/db12-1208⟩. ⟨hal-01547485⟩
  • Claire Fromentin, Pascal Sanders, Francoise Nau, Marc Anton, Gilles Fromentin, et al.. A pilot study for the intrinsic labeling of egg proteins with 15N and 13C.. Rapid Communications in Mass Spectrometry, Wiley, 2012, 26 (1), pp.43-8. ⟨10.1002/rcm.5291⟩. ⟨hal-00692496⟩
  • G. Fromentin, Claire Gaudichon, Francoise Nau, P. Sanders, A. Diouani, et al.. Dietary proteins poorly contribute to the endogenous production of Glucose after egg ingestion in humans. Annals of Nutrition and Metabolism, Karger, 2011, 58, pp.1. ⟨hal-00730148⟩
  • D. Young, Francoise Nau, M. Pasco, Y. Mine. Identification of hen egg yolk-derived phosvitin phosphopeptides and their effects on gene expression profiling against oxidative stress-induced Caco-2 cells.. Journal of Agricultural and Food Chemistry, American Chemical Society, 2011, 59 (17), pp.9207-18. ⟨10.1021/jf202092d⟩. ⟨hal-00729282⟩
  • Agnés Marsset-Baglieri, G. Fromentin, Francoise Nau, G. Airinei, A. Diouani, et al.. The satiating effect of egg is higher than fresh cheese in humans. Annals of Nutrition and Metabolism, Karger, 2011, 58, pp.1. ⟨hal-00730152⟩
  • M. Alabdeh, Valérie Lechevalier-Datin, Francoise Nau, Michel Gautier, Marie-Françoise Cochet, et al.. Role of incubation conditions and protein fraction on the antimicrobial activity of egg white against Salmonella Enteritidis and Escherichia coli.. Journal of Food Protection, International Association for Food Protection, 2011, 74 (1), pp.24-31. ⟨10.4315/0362-028X.JFP-10-157⟩. ⟨hal-00729297⟩
  • Y. Desfougeres, Julien Jardin, Valérie Lechevalier-Datin, S. Pezennec, Francoise Nau. Succinimidyl residue formation in hen egg-white lysozyme favors the formation of intermolecular covalent bonds without affecting its tertiary structure.. Biomacromolecules, American Chemical Society, 2011, 12 (1), pp.156-66. ⟨10.1021/bm101089g⟩. ⟨hal-00729259⟩
  • Yann Desfougères, Arnaud Saint-Jalmes, Anniina Salonen, Véronique Vié, Sylvie Beaufils, et al.. Strong improvement of interfacial properties can result from slight structural modifications of proteins: the case of native and dry-heated lysozyme.. Langmuir, American Chemical Society, 2011, 27 (24), pp.14947-57. ⟨10.1021/la203485y⟩. ⟨hal-00685099⟩
  • Francoise Nau, Yves Nys, Y. Yamakawa, Sophie Réhault-Godbert. Intérêt nutritionnel de l'oeuf en alimentation humaine. INRA Productions Animales, Paris: INRA, 2010, 23 (2), pp.225-236. ⟨hal-02664522⟩
  • Cécile Le Floch-Fouéré, Sylvie Beaufils, Valérie Lechevalier-Datin, Francoise Nau, Michel Pézolet, et al.. Sequential adsorption of egg-white proteins at the air-water interface suggests a stratified organization of the interfacial film. Food Hydrocolloids, Elsevier, 2010, 24 (4), pp.275-284. ⟨10.1016/j.foodhyd.2009.10.006⟩. ⟨hal-00657917⟩
  • 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⟩
  • Y. Desfougeres, Thomas Croguennec, Valérie Lechevalier-Datin, S. Bouhallab, Francoise Nau. Charge and size drive spontaneous self-assembly of oppositely charged globular proteins into microspheres.. Journal of Physical Chemistry B, American Chemical Society, 2010, 114 (12), pp.4138-44. ⟨10.1021/jp9090427⟩. ⟨hal-00729460⟩
  • 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, Y. Nys, Y. Yamakawa, Sophie Réhault-Godbert. Intérêt nutritionnel de l'oeuf en alimentation humaine. Productions Animales, 2010, 23 (2), pp.225-236. ⟨hal-00729545⟩
  • M. Yang, C.B. Yang, Francoise Nau, M. Pasco, L.R. Juneja, et al.. Immunomodulatory effects of egg white enzymatic hydrolysates containing immunodominant epitopes in a BALB/c mouse model of egg allergy.. Journal of Agricultural and Food Chemistry, American Chemical Society, 2009, 57 (6), pp.2241-8. ⟨10.1021/jf803372b⟩. ⟨hal-00729230⟩
  • 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⟩
  • Yann Desfougères, Valérie Lechevalier-Datin, Stéphane Pezennec, Franck Artzner, Francoise Nau. Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation.. Journal of Agricultural and Food Chemistry, American Chemical Society, 2008, 56 (13), pp.5120-8. ⟨10.1021/jf703715j⟩. ⟨hal-00672337⟩
  • Yann Desfougeres, Valérie Lechevalier-Datin, S. Pezennec, F. Artzner, Francoise Nau. Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation.. Journal of Agricultural and Food Chemistry, American Chemical Society, 2008, 56 (13), pp.5120-8. ⟨10.1021/jf703715j⟩. ⟨hal-00729852⟩
  • Valérie Lechevalier-Datin, Romain Jeantet, Abdellah Arhaliass, Jacques Legrand, Francoise Nau. Egg white drying: Influence of industrial processing steps on protein structure and functionalities. Journal of Food Engineering, Elsevier, 2007, 83 (3), pp.404-413. ⟨10.1016/j.jfoodeng.2007.03.033⟩. ⟨hal-01454012⟩
  • Sophie Réhault-Godbert, Marc Anton, Francoise Nau, Joël Gautron, Yves Nys. Les activités biologiques de l'oeuf. Productions animales, Institut National de la Recherche Agronomique, 2007, 20 (4), pp.337-348. ⟨hal-01453963⟩
  • 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⟩
  • Marc Anton, Francoise Nau, Yves Nys. Bioactive egg components and their potential uses. World's Poultry Science Journal, Cambridge University Press (CUP), 2006, 62 (03), pp.429-438. ⟨10.1079/WPS2005105⟩. ⟨hal-01347880⟩
  • 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⟩
  • 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⟩
  • F. Nau, C. Guerin-Dubiard, Colette Désert, Joël Gautron, S. Bouton, et al.. Cloning and characterization of HEP21, a new member of the uPAR/Ly6 protein superfamily predominantly expressed in hen egg white. Poultry Science, Poultry Science Association, 2003, 82, pp.242-250. ⟨hal-02671060⟩
  • 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⟩
  • Thomas Croguennec, F. Nau, Stephane Pezennec, M. Piot, G. Brulé. Two-step chromatographic procedure for the preparation of hen egg white ovotransferrin. European Food Research and Technology, Springer Verlag (Germany), 2001, 212, pp.296-301. ⟨hal-02672654⟩
  • Colette Désert, C. Guérin-Dubiart, F. Nau, Gwénaël Jan, Florence Val, et al.. Comparison of different electrophoretic separations of hen egg white proteins. Journal of Agricultural and Food Chemistry, American Chemical Society, 2001, 49, pp.4553-4561. ⟨hal-02673125⟩
  • Thomas Croguennec, F. Nau, Stephane Pezennec, G. Brulé. Simple rapid procedure for preparation of large quantities of ovalbumin. Journal of Agricultural and Food Chemistry, American Chemical Society, 2000, 48, pp.4883-4889. ⟨hal-02686134⟩
  • Thomas Croguennec, Francoise Nau, G. Brulé. Lysozyme effect on ion transmission through an ultrafiltration membrane. European Food Research and Technology, Springer Verlag (Germany), 2000, 211 (5), pp.349-351. ⟨10.1007/s002170000149⟩. ⟨hal-01347885⟩
  • Thomas Croguennec, Francoise Nau, Daniel Mollé, Yvon Le Graet, Gérard Brule. Iron and citrate interactions with hen egg white lysozyme. Food Chemistry, Elsevier, 2000, 68 (1), pp.29-35. ⟨10.1016/S0308-8146(99)00147-8⟩. ⟨hal-01347884⟩
  • Francoise Nau, A. Mallard, J. Pages, G. Brulé. Reversed-phase liquid chromatography of egg white proteins. Optimization of ovalbumin elution. Journal of Liquid Chromatography and Related Technologies, Taylor & Francis: STM, Behavioural Science and Public Health Titles, 1999, 22 (8), pp.1129-1147. ⟨10.1081/JLC-100101722⟩. ⟨hal-01347881⟩
  • Romain Jeantet, Florence Baron, Francoise Nau, M Roignant, G Brulé. High intensity pulsed electric fields applied to egg white: effect on [i]Salmonella Enteritidis[/i] inactivation and protein denaturation.. Journal of Food Protection, International Association for Food Protection, 1999, 62 (12), pp.1381-6. ⟨hal-01347883⟩
  • S. Moreau, F. Nau, M. Piot, C. Guerin, G. Brulé. Hydrolysis of hen egg white ovomucin. Zeitschrift für Lebensmitteluntersuchung und -Forschung A, Springer Verlag, 1997, 205, pp.329-334. ⟨hal-02695703⟩
  • F. Nau, L. Gestin, J. Protais, A. Awade, J.L. Thapon. Etude comparée des propriétés fonctionnelles et de la composition des fractions épaisse et liquide du blanc d'oeuf de poule. Industries Alimentaires et Agricoles, Association des chimistes et ingénieurs de sucrerie, distillerie et industries agricoles de France et des colonies, 1996, 113, pp.5-10. ⟨hal-02691804⟩
  • F. Nau, F.L. Kerhervé, Joëlle Leonil, G. Daufin. Selective separation of tryptic beta-casein peptides through ultrafiltration membranes: influence of ionic interactions. Biotechnology and Bioengineering, Wiley, 1995, 46, pp.246-253. ⟨hal-02707451⟩
  • G Daufin, Fl Kerhervé, P Aimar, D Mollé, J Léonil, et al.. Electrofiltration of solutions of amino acids or peptides. Le Lait, INRA Editions, 1995, 75 (2), pp.105-115. ⟨hal-00929428⟩
  • G. Daufin, F.L. Kerhervé, P. Aimar, Daniel Mollé, Joëlle Leonil, et al.. Electrofiltration of solutions of amino acids or peptides. Lait, Elsevier, 1995, 75, pp.105-115. ⟨hal-02704470⟩
  • Francoise Nau, F.L. Kerhervé, Joelle Léonil, Georges Daufin, P. Aimar. Separation of β-casein peptides through UF inorganic membranes.. Bioseparation, Springer Verlag, 1993, 3, pp.205-2015. ⟨hal-01347882⟩

Conference papers55 documents

  • Maja Musse, Steven Le Feunteun, Guylaine Collewet, Mattéi Ravilly, Stéphane Quellec, et al.. Magnetic Resonance Imaging for investigation of in vitro digestion of a bread and cheese meal. 7th International Conference on Food Digestion, INFOGEST research network (www.cost-infogest.eu), May 2022, Cork, Ireland. ⟨hal-03660641⟩
  • 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⟩
  • Ousmane Suwareh, David Causeur, Julien Jardin, Valérie Briard-Bion, Steven Le Feunteun, et al.. Statistical modeling of in vitro pepsin specificity. Virtual International Conference on Food Digestion, Cost Infogest, May 2021, Virtual International Conference on Food Digestion (#VICFD2021) on 6-7th May 2021., France. ⟨hal-03220832⟩
  • Ousmane Suwareh, David Causeur, Francoise Nau. Statistical modelling of in vitro pepsinolysis using peptidomic data. Journées Scientifiques de l'ED EGAAL 2021, L’école doctorale « Écologie, Géosciences, Agronomie, ALimentation, Jun 2021, Rennes, France. ⟨hal-03318607⟩
  • Manon Hiolle, Valérie Lechevalier-Datin, Olivia Ménard, Marie-Agnès Peyron, Cindy Batisse, et al.. Assessment of food structure impact on micronutrient bioaccessibility: contribution of in vitro digestion studies in dynamic conditions. Food Structure and Functionality, Oct 2020, Cork, United Kingdom. ⟨hal-03048755⟩
  • Francoise Nau. L’oeuf, source de Protéines et de Micronutriments. Les Journées Francophones de Nutrition 2020, la Société Francophone de Nutrition Clinique et Métabolisme (SFNCM) et la Société Française de Nutrition (SFN), Nov 2020, en digital ( SFN LIVE), France. ⟨hal-03010312⟩
  • 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. Food microstructure and gastric digestion: the egg white gel model. STLOpendays, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Mar 2019, Rennes, France. ⟨hal-02097203⟩
  • Linda Le Roux, Francoise Nau, Raphaël Chacon, Didier Dupont, Romain Jeantet, et al.. Influence of protein source on the functionality and the digestibility of infant formulas. ICEF13 International Congress on Engineering and Food, Sep 2019, Melbourne, Australia. ⟨hal-02737427⟩
  • Ousmane Suwareh, Francoise Nau, David Causeur. Identification of the physicochemical characteristics of peptides that influence their hydrolysis by pepsin. Workshop Infogest statistical treatment of peptidomic data, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253)., Dec 2019, Lyon, France. ⟨hal-02737436⟩
  • Beatrice Gleize, Manon Hiolle, N. Meunier, B Pereira, R Richard, et al.. Impact de la structure des aliments sur la biodisponibilité des micronutriments lipophiles : étude in vivo chez l’homme. JFN 2018, Journées Francophones de Nutrition, Nov 2018, Nice, France. ⟨hal-01927463⟩
  • Juliane Floury, Geeshani Somaratne, Didier Dupont, Francoise Nau. In situ disintegration of protein gels (egg white) by pepsin based on time-lapse confocal microscopy. 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. ⟨hal-01929031⟩
  • Linda Le Roux, Raphaël Chacon, Romain Jeantet, Pierre Schuck, Amélie Deglaire, et al.. Alimentation et digestion chez le nourrisson. XVIIe journée de l'animation transversale "glande mammaire, lait", Nov 2018, Rennes, France. ⟨hal-01925627⟩
  • 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⟩
  • - Geeshani M. Somaratne, Marlon M. Reis, Jaspreet Singh, Maria J. Ferrua, Aiqian Yea, et al.. Feasibility of using hyperspectral imaging to predict gastric juice diffusion into solid food structures during gastric digestion. 19.IUFoST World Food Science and Technology Congress, Oct 2018, Navi Mumbai, India. ⟨hal-02737325⟩
  • Linda Le Roux, Francoise Nau, Raphaël Chacon, Romain Jeantet, Amélie Deglaire, et al.. Changement de sources protéiques des formules infantiles : degré d’hydrolyse et bioaccessibilité des acides aminés. 4ème rencontres Nutrition-Alimentation-Métabolisme-Santé, Oct 2018, Rennes, France. ⟨hal-01909151⟩
  • Louis Julien, Kimon-Andreas Karatzas, Florence Baron, Marie-Françoise Cochet, Sylvie Bonnassie-Rouxin, et al.. Iron-acquisition genes and siderophore production are induced by Salmonella Enteritidis in egg white at temperatures around the natural body temperature of hens. International Symposium Salmonella and Salmonellosis (I3S), Sep 2018, Saint Malo, France. ⟨hal-02737477⟩
  • Francoise Nau, Didier Dupont. Comment structurer les aliments pour améliorer la biodisponibilité des nutriments et composés bioactifs. 12èmes Journées Alimentation & Santé, Jun 2018, La Rochelle, France. ⟨hal-02737549⟩
  • Geeshani M. Somaratnea, Jaspreet Singh, Maria J. Ferrua, Aiqian Ye, Didier Dupont, et al.. 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. 7. International Symposium on “Delivery of Functionality in Complex Food Systems”, Nov 2017, Auckland, New Zealand. ⟨hal-01519459⟩
  • 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⟩
  • Chantal Brossard, Mathilde Claude, Colette Larre, Fabienne Rancé, Anne Juchet, et al.. Reactivity of egg-allergic children to thermally treated egg and its fractions assessed by skin prick-testing reveals two main profiles. First Interantional Conference - COST ImPARAS Improving Allergy Risk Assessment Strategy for new food proteins, Nov 2015, Belgrade, Serbia. 1p. ⟨hal-01603769⟩
  • Marc Anton, Chantal Brossard, M. Drouet, Sandrine Legoué-Morillon, Evelyne Paty, et al.. Profil de sensibilisation aux protéines d'oeuf et prédiction de la tolérance. 7. Congrès Francophone d’Allergologie, Apr 2015, Paris, France. ⟨hal-02809143⟩
  • 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⟩
  • Francoise Nau, Chantal Brossard. Impact des procédés thermiques sur la digestibilité et l’allergénicité des protéines d’œuf et de lait. Valorial-Nova Child « Allergies et intolérances alimentaires » & Valorial-LRBVA « Protéines du futur », Sep 2015, Nantes, France. ⟨hal-01603518⟩
  • 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⟩
  • Chantal Brossard, Marie-Anne Legoux, Julie Chabauty-Chartier, Fabienne Rancé, Anne Juchet, et al.. Thermal processing and allergenic potential of egg for children. Food Allergy and Anaphylaxis Meeting (FAAM), The European Academy of Allergy and Clinical Immunology (EAACI). Zurich, CHE., Oct 2014, Dublin, Ireland. pp.1. ⟨hal-01209775⟩
  • Chantal Brossard, F. Rancé, A. Juchet, M. Drouet, S. Legoué-Morillon, et al.. Revisiting egg yolk involvement in children food allergy to egg. Food Allergy & Anaphylaxis Meeting, The European Academy of Allergy and Clinical Immunology (EAACI). Zurich, CHE., Feb 2013, Nice, France. 1 p. ⟨hal-01209772⟩
  • Sylvie Beaufils, A Renault, A. Saint-Jalmes, G. Paboeuf, Stephane Pezennec, et al.. How Soft Matter Approaches Bring New Tools For Biotechnology. Cosming 2013 CBB Ingrédients Cosmétiques et Biotechnologies, Jun 2013, Saint Malo, France. ⟨hal-01209456⟩
  • 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⟩
  • Stephane Pezennec, Cécile Le Floch-Fouéré, Said Bouhallab, Yann Desfougeres, Valérie Lechevalier-Datin, et al.. Vers un contrôle des propriétés macroscopiques des milieux dispersés par les propriétés associatives des protéines alimentaires. Polymerix 2012, 5. Colloque Européen : Diversité et perspectives d’applications industrielles des biopolymères, May 2012, Rennes, France. ⟨hal-01209700⟩
  • S. Pezennec, Cécile Le Floch-Fouéré, S. Bouhallab, Y. Desfougères, Valérie Lechevalier-Datin, et al.. Striking Associative Properties of Food Proteins : a switch to control bulk properties of dispersed media. POLYMERIX, May 2012, Rennes, France. ⟨hal-00936057⟩
  • 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⟩
  • Agnès Marsset-Baglieri, Aldjia Diouani, Gilles Fromentin, Gheorghe Airinei, Robert Benamouzig, et al.. The satiating effect of egg is higher than fresh cheese when given as isocaloric "solid" preloads in humans. Experimental Biology Meeting 2011, Apr 2011, Washington D.C., United States. ⟨hal-01186836⟩
  • S. Pezennec, Cécile Le Floch-Fouéré, Y. Desfougères, Valérie Lechevalier-Datin, Thomas Croguennec, et al.. How the physicochemical and structural properties of globular proteins affect their behavior at the air-solution interface and their foaming properties. Third international conference on biofoams, Sep 2011, Capri (IT), France. non paginé. ⟨hal-00729368⟩
  • 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⟩
  • Valérie Lechevalier-Datin, Yann Desfougères, K. Cheng, Stéphane Pezennec, Arnaud Saint-Jalmes, et al.. Heat treatment of ovalbumin powder: interfacial and foaming properties of the different molecular species generated.. ECIS 2009, Sep 2009, antalya, Turkey. ⟨hal-01003068⟩
  • Yann Desfougères, Valérie Lechevalier-Datin, Stéphane Pézennec, Julien Jardin, S. Beaufils, et al.. Modification of lysozyme by dry-heating: small cause, big effect. XIIIe European Symposium on the quality of eggs and egg products, Jun 2009, Turku (FI), Finland. 11 p. ⟨hal-00730023⟩
  • Y. Desfougères, Julien Jardin, V. Vié, Valérie Lechevalier-Datin, S. Pézennec, et al.. Comportement interfacial du lysozyme après traitement thermique à sec. 4e Rencontres Biologie-Physique du Grand Ouest, Jun 2009, Ile de Berder (FR), France. ⟨hal-00729978⟩
  • Valérie Lechevalier-Datin, Claire Gaudichon, Gilles Fromentin, Julien Piedcoq, Daniel Tomé, et al.. Les traitements de pasteurisation et de séchage de l'oeuf entier ainsi que l'étuvage à sec du blanc d'oeuf modifient le coefficient d'efficacité protéique et la composition corporelle chez le rat. 8. Journées francophones de nutrition (JFN), Dec 2009, Montpellier, France. ⟨hal-01173387⟩
  • A. Hietanen, M. Jääskeläinen, Francoise Nau, Thomas Croguennec, A. Pihlanto, et al.. The bioactive properties of ovoflavoprotein hydrolysate. XIIIth European symposium on the quality of eggs and egg products, Jun 2009, Turku (FI), Finland. ⟨hal-00730089⟩
  • Cécile Le Floch-Fouéré, Stéphane Pezennec, Valérie Lechevalier-Datin, Francoise Nau, Anne Renault, et al.. Sequential adsorption of egg-white proteins: relation with physical properties of interfacial film. Food colloids: creating structure, delivering functionality, Apr 2008, Le Mans, France. ⟨hal-00678269⟩
  • Cécile Le Floch-Fouéré, Stéphane Pezennec, Valérie Lechevalier-Datin, Sylvie Beaufils, B. Desbat, et al.. Non-additive interfacial properties of ovalbumin and lysozyme in mixtures as revealed by PM-IRRAS and the study of foams. 4th International Conference on Advanced Vibrational Spectroscopy (ICAVS4), Jun 2007, Corfou, Greece. ⟨hal-00909249⟩
  • 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⟩
  • Marc Anton, Francoise Nau, Yves Nys. Bioactive egg components and their potential uses. 11. European Symposium on the Quality of Eggs and Egg Products, May 2006, Doorwerth, Netherlands. ⟨hal-01453972⟩
  • Marc Anton, F. Nau, Yves Nys. Bioactive egg components and their potential uses. 11. European Symposium on the Quality of Eggs and Egg Products, May 2005, Doowerth, Netherlands. ⟨hal-02760882⟩
  • F. Nau, C. Guerin-Dubiard, Colette Désert, Joël Gautron, Wilfrid Carre, et al.. Identification of 3 new minor hen egg white proteins. 16. European Symposium on the Quality of Poultry Meat & 10. European Symposium on the Quality of Eggs and Egg Products, Sep 2003, Saint Brieuc - Ploufragan, France. ⟨hal-02762457⟩
  • A.C. Awade, C. Guerin-Dubiard, F. Nau, J.L. Thapon. Utilisations actuelles et potentielles des protéines de blanc d'oeuf de poule. 1. Journées de la recherche avicole, Mar 1995, Angers, France. ⟨hal-02779203⟩

Poster communications60 documents

  • Tanguy Saviard, Stefano Nebbia, Olivia Ménard, Jordane Ossemond, Gwenaele Henry, et al.. Impact of milk specie and structure during in vitro gastrointestinal digestion of cow and sheep milk products. 7th International Conference on Food Digestion, May 2022, Cork, Ireland. 2022. ⟨hal-03663852⟩
  • Cindy Batisse, Caroline Buffière, Manon Hiolle, Francoise Nau, Isabelle Savary-Auzeloux, et al.. Structure of food matrix influences food bolus physical features and micronutrient oral bioaccessibility during mastication. Food Oral Processing, Jul 2021, Valence, Spain. ⟨hal-03456551⟩
  • Manon Hiolle, Olivia Ménard, Jordane Ossemond, C Batisse, Marie-Agnès Peyron, et al.. 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. Journées francophones de nutrition, Dec 2019, Rennes, France. 2019. ⟨hal-02738014⟩
  • Louis Julien, Kimon-Andreas Karatzas, Florence Baron, Marie-Françoise Cochet, Sylvie Bonnassie-Rouxin, et al.. The Anti-Bacterial Iron-Restriction Defence Mechanism of Egg White: The Potential Role of Lipocalin-Like Proteins in Resistance against Salmonella. ASM congress (American Society for Microbiology), Jun 2019, San Francisco, United States. 2019. ⟨hal-02790284⟩
  • Geeshani Somaratne, Francoise Nau, Maria J. Ferrua, Jaspreet Singh, Aiqian Ye, et al.. Role of native egg white protein gel microstructure on the diffusion of gastric pepsin. 8th International Symposium on "Delivery of Functionality in Complex Food Systems, Jul 2019, Porto, Portugal. 2019. ⟨hal-02737473⟩
  • Geeshani Somaratne, Francoise Nau, Maria J. Ferrua, Jaspreet Singh, Aiqian Ye, et al.. Mapping the spatiotemporal disintegration and release of nutrient from egg white gel microstructure during in vitro gastric digestion. 8th International Symposium on "Delivery of Functionality in Complex Food Systems, Jul 2019, Porto, Portugal. 2019. ⟨hal-02737478⟩
  • Linda Le Roux, Olivia Ménard, R. Chacon, Romain Jeantet, Amélie Deglaire, et al.. In vitro digestion evidence of how plant proteins modulate infant formulas digestibility. 6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. 2019. ⟨hal-02100428⟩
  • Manon Hiolle, Beatrice Gleize, N. Meunier, B. Pereira, R. Richard, et al.. Investigating in vitro digestion of food models to explain in vivo micronutrient bioavailability. 6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. 2019. ⟨hal-02100429⟩
  • Caroline Buffière, Manon Hiolle, R. Richard, N. Meunier, B. Pereira, et al.. Food matrix structure (from biscuit to custard) impacts on folate bioavailability in healthy volunteers. 6.International Conference on Food Digestion, Apr 2019, Grenade, Spain. 2019. ⟨hal-02100444⟩
  • Beatrice Gleize, Manon Hiolle, N Meunier, B Pereira, R Richard, et al.. Impact of food structure on lipophilic micronutrients bioavailability: a human study. Bioavailability 2018, Sep 2018, Norwich, United Kingdom. 2018. ⟨hal-01887281⟩
  • 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⟩
  • Linda Le Roux, Francoise Nau, Pierre Schuck, R. Chacon, Romain Jeantet, et al.. Changement de sources protéiques des formules infantiles : degré d’hydrolyse et bioaccessibilité des acides aminés. Les Journées Francophones de Nutrition, Nov 2018, Nice, France. 2018. ⟨hal-01946287⟩
  • Marie-Françoise Cochet, Sylvie Bonnassie-Rouxin, Francoise Nau, Sophie Jan, Florence Baron. Egg white exposure induces membrane depolarization of Salmonella Enteritidis. Symposium Salmomella and Salmonellosis I3S 2018, Sep 2018, Saint MALO, France. 2018. ⟨hal-02737918⟩
  • Chantal Brossard, Fabienne Rancé, Anne Juchet, M. Drouet, Evelyne Paty, et al.. Involvement of raw and heated egg yolk in children food allergy to egg. International Egg Symposium, Oct 2018, Kyoto, Japan. 2018. ⟨hal-01901470⟩
  • 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⟩
  • Geeshani M. Somaratnea, Jaspreet Singh, Maria J. Ferrua, Aiqian Ye, Didier Dupont, et al.. 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. First NZFSSRC Annual Meeting (The New Zealand Food Safety Science & Research Centre), Jul 2017, Nelson, New Zealand. 2017. ⟨hal-02490080⟩
  • 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⟩
  • Véronique Vié, Youcef Menacer, Mélanie Derde, Gilles Paboeuf, Francoise Nau. Films de Langmuir: modèle membranaire des bactéries, analyse par microscopie à force atomique. Forum des microscopies à sonde locale, Mar 2017, Montpellier, France. 2017. ⟨hal-02417525⟩
  • 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⟩
  • Hatta Hajime Hatta, Wang Yu, M. Yamashita, Francoise Nau. Improving emulsifying properties of egg white protein by partial hydrolysis. Annual Meeting of the JSBBA (Japan Society for Bioscience, Biotechnology and Agrochemistry), Mar 2016, Sapporo, Japan. 2016. ⟨hal-02743737⟩
  • Adam Macierzanka, A.R. Mackie, Didier Dupont, Francoise Nau, Olivia Ménard. Transport of food digesta and model particles in the small intestinal mucus. 4th International Conference of Food Digestion, Mar 2015, Naples, Italy. 2015. ⟨hal-01209787⟩
  • 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.. 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⟩
  • Adam Macierzanka, A Mackie, Didier Dupont, Francoise Nau. Colloidal transport in the intestinal mucus. 2 International Conference on Food Digestion, Mar 2013, Madrid, Spain. 2013. ⟨hal-01209431⟩
  • 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⟩
  • Adam Macierzanka, Alan Mackie, Didier Dupont, Francoise Nau. Colloidal transport in the intestinal mucus. Food Structures, Digestion and Health International Conference, Oct 2013, Melbourne, Australia. 2013. ⟨hal-01209537⟩
  • 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⟩
  • Claire Fromentin, Aldjia Diouani, Catherine Luengo-Guyonnot, Laurent Flet, Francoise Nau, et al.. Dietary proteins poorly contribute to the endogenous production of glucose in humans after egg ingestion. Experimental Biology Meeting 2011, Apr 2011, Washington D.C., United States. Federation of American Societies for Experimental Biology, FASEB Journal, 25, 2011, FASEB Journal. ⟨hal-01186834⟩
  • Agnès Marsset-Baglieri, Gilles Fromentin, Francoise Nau, G. Airinei, A. Diouani, et al.. The satiating effect of egg is higher than fresh cheese in humans. 11. European Nutrition Conference (FENS), Oct 2011, Madrid, Spain. Karger, Annals of Nutrition and Metabolism, 58 (Suppl. 3), 443 p., 2011, Annals of Nutrition and Metabolism. ⟨hal-01186849⟩
  • Claire Fromentin, Claire Gaudichon, Francoise Nau, P. Sanders, A. Diouani, et al.. Dietary proteins poorly contribute to the endogenous production of glucose after egg ingestion in humans. 11. European Nutrition Conference (FENS), Oct 2011, Madrid, Spain. Karger, Annals of Nutrition and Metabolism, 58 (Suppl. 3), 443 p., 2011, Annals of Nutrition and Metabolism. ⟨hal-01186854⟩
  • 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 Fromentin, Claire Gaudichon, Jean-Noel Thibault, Marc Anton, Daniel Tomé, et al.. Assessement of the nutritional quality of egg proteins in humans using intrinsic and uniformly doubly [15N]-[13C]- labelling. 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-02747624⟩
  • 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⟩
  • Stéphane Pezennec, Cécile Le Floch-Fouéré, Yann Desfougeres, Valérie Lechevalier-Datin, Thomas Croguennec, et al.. How the physicochemical and structural properties of globular proteins affect their behavior at the air-solution interface and their foaming properties. Third international conference on biofoams, Sep 2011, Capri, Italy. 2011, Third international conference on biofoams. ⟨hal-01454294⟩
  • Valérie Lechevalier-Datin, Sylvie Beaufils, Anne Renault, Véronique Vié, Stéphane Pezennec, et al.. Studies at liquid air interface: a powerful toolbox to study interactions between biomolecules. 4ième colloque Molécules Ingrédients Santé, May 2011, Quimper, France. 2011. ⟨hal-01454420⟩
  • Yann Desfougeres, Valérie Lechevalier-Datin, Thomas Croguennec, Francoise Nau, Said Bouhallab. Controlling spontaneous protein self-assembly into microspheres in binary systems. 24th Conference of the European Colloid and Interface Society ECIS 2010, Sep 2010, Prague, Czech Republic. Progress in Colloid and Polymer Science, 138, 202 p., 2010, Progress in Colloid and Polymer Science. ⟨hal-01454288⟩
  • A. Djiouani, Claire Gaudichon, Gilles Fromentin, G. Airinei, R. Benamouzig, et al.. À énergie égale, un en-cas à base d’oeuf est plus satiétogène qu’un en-cas à base de fromage blanc chez l’Homme. 8. Journées Francophones de Nutrition, Dec 2010, Lille, France. Elsevier Masson SAS Editeur, Nutrition Clinique et Métabolisme, 24, 2010, Nutrition Clinique et Métabolisme. ⟨hal-01173402⟩
  • Maria Alabdeh, Valérie Lechevalier-Datin, Francoise Nau, Michel Gautier, Marie-Françoise Cochet, et al.. Environmental conditions and molecular fractions involved in the antimicrobial activity of egg white against S. Enteritidis. 13 S International Symposium Salmonella and Salmonellosis, Jun 2010, Saint Malo, France. 2010. ⟨hal-01136707⟩
  • 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. Rencontres de la recherche en santé dans le Grand Ouest, May 2010, Nantes, France. 1 p., 2010. ⟨hal-02823884⟩
  • Valérie Lechevalier-Datin, Yann Desfougeres, Ken Cheng, Stéphane Pezennec, Anniina Salonen, et al.. Dry heating of egg white proteins: how a multiscale approach may help to predict foaming properties from 2D interface measurements. 23. conference of the european colloid and interface society, Sep 2009, Antalya, Turkey. Springer-Verlag, Progress in Colloid and Polymer Science, 70 p., 2009, Progress in Colloid and Polymer Science. ⟨hal-01454433⟩
  • Valérie Lechevalier-Datin, Yann Desfougeres, Thomas Croguennec, Said Bouhallab, Francoise Nau. Formation spontanée de microsphères dans des mélanges de protéines globulaires. 4. Rencontres biologie physique du grand ouest, Jun 2009, Vannes, France. 2009. ⟨hal-01454419⟩
  • Yann Desfougeres, Julien Jardin, Valérie Lechevalier-Datin, Daniel Mollé, Francoise Nau. Succinimide formation in lysozyme by heating (80°C) in the dry state decreases protein stability but do not impact on secondary or tertiary structure. 34th 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⟩. ⟨hal-01454384⟩
  • Yann Desfougeres, Valérie Lechevalier-Datin, Stéphane Pezennec, Julien Jardin, Sylvie Beaufils, et al.. 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. ⟨hal-01454386⟩
  • Yann Desfougeres, Julien Jardin, Véronique Vié, Valérie Lechevalier-Datin, Stéphane Pezennec, et al.. Comportement interfacial du lysosyme apres traitement thermique a sec. 4. Rencontres Biologie-Physique du Grand Ouest, Jun 2009, Vannes, France. 2009. ⟨hal-01454385⟩

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 sections30 documents

  • Didier Dupont, Francoise Nau. From Bite to Nutrient: The Importance of Length Scales. Interdisciplinary Approaches to Food Digestion, Springer International Publishing, 358 p., 2019, 978-3030039004. ⟨10.1007/978-3-030-03901-1⟩. ⟨hal-02025840⟩
  • Marc Anton, Francoise Nau, Valérie Lechevalier-Datin, Anne Meynier. Presentation of the Ovoproduct Matrix. Alteration of Ovoproducts, ISTE Editions, 302 p., 2018, 9781785482717. ⟨10.1016/B978-1-78548-271-7.50001-8⟩. ⟨hal-01861722⟩
  • Marc Anton, Francoise Nau, Romain Jeantet. From Eggs to Egg Products. Handbook of Food Science and Technology 3, 3, ISTE Ltd, 421 p., 2016, Food Science and Technology, 978-1-84821-934-2. ⟨hal-01349151⟩
  • Marc Anton, Valérie Lechevalier-Datin, Francoise Nau. Les émulsions et les mousses à base d'oeufs. Emulsions laitières et Foisonnement, Lavoisier, 482 p., 2013, 978-2-7462-3203-7. ⟨hal-01209478⟩
  • Valérie Lechevalier-Datin, Francoise Nau, Romain Jeantet. Powdered egg. Handbook of food powders, 255, Woodhead Publishing Limited, 660 p., 2013, Woodhead Publishing in Food Science, Technology and Nutrition, 978-0-85709-513-8. ⟨10.1533/9780857098672.3.484⟩. ⟨hal-01209494⟩
  • 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⟩
  • Valérie Lechevalier-Datin, Thomas Croguennec, Marc Anton, Francoise Nau. Processed egg products. Improving the safety and quality of eggs and egg products Volume 1: Egg chemistry, production and consumption, 213, Woodhead Publishing Ltd, 2011, Woodhead Publishing in Food Science, Technology and Nutrition, 978-1-84569-754-9. ⟨hal-01454198⟩
  • 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⟩
  • Valérie Lechevalier-Datin, Thomas Croguennec, M. Anton, Francoise Nau. Processed egg products. Nys, Y. Improving the safety and quality of eggs and egg products: Egg chemistry, production and consumption (Volume 1), Woodhead Publishing, non paginé, 2011, 978 1 84569 754 9. ⟨hal-00729385⟩
  • 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⟩
  • Y. Ma, Francoise Nau, Y. Mine, M. Yang. Les ovoproduits en Chine et en Amérique du Nord. Guérin-Dubiart, Catherine. Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, Tec et Doc, pp.279-320, 2010, 9782743012243. ⟨hal-00729566⟩
  • 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⟩
  • Francoise Nau, M. Pousset. Les ovoproduits impropres à la consommation humaine. Guérin-Dubiart, Catherine. Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, Tec et Doc, pp.513-525, 2010, 9782743012243. ⟨hal-00729567⟩
  • Yoshiko Yamakawa, Francoise Nau. valeur nutritionnelle et allergénicité. Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, 2, Tec et Doc, 562 p, 2010, Collection Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3. ⟨hal-01454442⟩
  • C. Guérin-Dubiart, Marc Anton, Joël Gautron, Yves Nys, Francoise Nau. Composition de l'oeuf. Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, Tec et Doc, 2010, Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3. ⟨hal-02822901⟩
  • Francoise Nau, Ying Ma, Yoshinori Mine, Marie Yang. Les ovoproduits en Chine et en Amérique du Nord. 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-01454443⟩
  • Francoise Nau, Michel Pousset. Les ovoproduits impropres à la consommation humaine (ICH). Science et technologie de l'oeuf Volume 2 De l'oeuf aux ovoproduits, 2, Tec et Doc, 562 p, 2010, Collection Sciences et Techniques Agroalimentaires, 978-2-7430-1224-3. ⟨hal-01454445⟩
  • Valérie Lechevalier-Datin, Marc Anton, Francoise Nau. Egg proteins. Handbook of hydrocolloids, 173 (2. édition), CRC press, 948 p., 2009, Woodhead Publishing in Food Science, Technology and Nutrition, 978-1-4398-0820-7. ⟨hal-01454417⟩
  • M. Anton, Francoise Nau, Valérie Lechevalier-Datin. Egg proteins. G.O. Phillips. Handbook of hydrocolloids, Woodhead Publishing, non paginé, 2009. ⟨hal-00729182⟩
  • 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⟩
  • Serge Bérot, F. Nau, J.L. Thapon, F. Quemeneur, P. Jaouen, et al.. Protéines végétales et animales. Les séparations par membrane dans les procédés de l'industrie alimentaire, Technique et Documentation, 1998, Sciences et Techniques Agroalimentaires, 2-7430-0228-X. ⟨hal-02837894⟩
  • Said Bouhallab, Joelle Léonil, Francoise Nau, Henri Goudédranche, Georges Daufin. Hydrolysats de protéines laitières. Les séparations par membrane dans les procédés de l'industrie alimentaire, Lavoisier TEC et DOC Editions, 592p., 1998, Collection Sciences et Techniques Agroalimentaires, 2-7430-0228-X. ⟨hal-01349150⟩
  • Francoise Nau. La congélation. l'Oeuf et les Ovoproduits, Ed. Tec & Doc, 344 p., 1994, Collection Sciences et Techniques Agroalimentaires. ⟨hal-01349144⟩
  • Francoise Nau. Le cassage et la séparation du blanc et du jaune. l'Oeuf et les Ovoproduits, Tec & doc, 344 p., 1994, Collection Sciences et Techniques Agroalimentaires, 2-85206-903-2. ⟨hal-01349136⟩

Patents3 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⟩
  • Joëlle Leonil, F. Nau, Daniel Mollé, J.L. Maubois. Procédé d'obtention, à partir de la caséine beta, de fractions enrichies en peptides à activité biologique et les fractions peptidiques obtenues. N° de brevet: FR-2-650-955-A1;A-61-K-37/16. 1991, 31 p. ⟨hal-02851021⟩

Other publications11 documents

  • Francoise Nau, Herve This, Marc Anton, Florence Baron, Nicolas Guyot, et al.. L'oeuf aux trésors. 2013, 24 p. ⟨hal-01173829⟩
  • A. Renault, Sylvie Beaufils, V. Vié, S. Ameziane, S. Pezennec, et al.. Studies at the Liquid-Air Interface : a Powerful Toolbox to Study Interactions Between Biomolecules. 2011, non paginé. ⟨hal-00842534⟩
  • 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. Fromentin, Claire Gaudichon, J.N. Thibault, M. Anton, Daniel Tomé, et al.. Assessment of the nutritional quality of egg proteins in humans using intrinsic. 2011, pp.111-111. ⟨hal-00729336⟩
  • 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⟩
  • Y. Desfougères, Thomas Croguennec, Valérie Lechevalier-Datin, Francoise Nau, S. Bouhallab. Controlling Spontaneous Protein Self-assembly into Microspheres in Binary Systems. 2010, non paginé. ⟨hal-00729470⟩
  • Claire Gaudichon, G. Fromentin, J. Piedcoq, Daniel Tomé, Valérie Lechevalier-Datin, et al.. Les traitements de pasteurisation et de séchage de l'œuf entier ainsi que l'étuvage du blanc d'œuf modifient le coefficient d'efficacité protéique et la composition corporelle chez le rat. 2009, non paginé. ⟨hal-00730005⟩
  • Y. Desfougères, Thomas Croguennec, Valérie Lechevalier-Datin, S. Bouhallab, Francoise Nau. Formation spontanée de microsphères dans des mélanges de protéines globulaires. 2009, non paginé. ⟨hal-00729211⟩
  • Y. Desfougères, Julien Jardin, Valérie Lechevalier-Datin, D. Mollé, Francoise Nau. Succinimidyl residue formation in lysozyme without conformational changes:consequences on molecular stability and amyloid fibril formation propensity. 2009, non paginé. ⟨hal-00730078⟩
  • Valérie Lechevalier-Datin, Y. Desfougères, K. Cheng, S. Pezennec, A. Salonen, et al.. Dry-heating of egg white proteins: how a multiscale approach may help to predict foaming properties from 2D interface measurements.. 2009, non paginé. ⟨hal-00729165⟩
  • Yann Desfougères, Valérie Lechevalier-Datin, S. Pézennec, F. Artzner, S. Beaufils, et al.. Structural to functional properties of lysozyme heated at 80°C in the dry state. 2008, non paginé. ⟨hal-00729807⟩