Documentation
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Anglais (EN)

Stéphane Pezennec

9

Documents

Identifiants chercheurs

stephane-pezennec
IdRef : 129445924
0000-0003-1265-8048
VIAF : 209073717

Présentation

Publications

francoise-nau

"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
	Antimicrobial activity of lysozyme isoforms: Key molecular features Mélanie Derde , Véronique Vie , Astrid Walrant , Sandrine Sagan , Valérie Lechevalier-Datin Biopolymers, 2017, 107 (12), pp.e23040. ⟨10.1002/bip.23040⟩ Article dans une revue hal-01593208v1
	Strong improvement of interfacial properties can result from slight structural modifications of proteins: the case of native and dry-heated lysozyme. Yann Desfougères , Arnaud Saint-Jalmes , Anniina Salonen , Véronique Vié , Sylvie Beaufils Langmuir, 2011, 27 (24), pp.14947-57. ⟨10.1021/la203485y⟩ Article dans une revue hal-00685099v1
	Succinimidyl residue formation in hen egg-white lysozyme favors the formation of intermolecular covalent bonds without affecting its tertiary structure. Y. Desfougeres , Julien Jardin , Valérie Lechevalier-Datin , S. Pezennec , Francoise Nau Biomacromolecules, 2011, 12 (1), pp.156-66. ⟨10.1021/bm101089g⟩ Article dans une revue hal-00729259v1
	Sequential adsorption of egg-white proteins at the air-water interface suggests a stratified organization of the interfacial film Cécile Le Floch-Fouéré , Sylvie Beaufils , Valérie Lechevalier-Datin , Francoise Nau , Michel Pézolet Food Hydrocolloids, 2010, 24 (4), pp.275-284. ⟨10.1016/j.foodhyd.2009.10.006⟩ Article dans une revue hal-00657917v1
	Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation. Yann Desfougeres , Valérie Lechevalier-Datin , S. Pezennec , F. Artzner , Francoise Nau Journal of Agricultural and Food Chemistry, 2008, 56 (13), pp.5120-8. ⟨10.1021/jf703715j⟩ Article dans une revue hal-00729852v1
	Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation. Yann Desfougères , Valérie Lechevalier-Datin , Stéphane Pezennec , Franck Artzner , Francoise Nau Journal of Agricultural and Food Chemistry, 2008, 56 (13), pp.5120-8. ⟨10.1021/jf703715j⟩ Article dans une revue hal-00672337v1
	Evidence for synergy in the denaturation at the air-water interface of ovalbumine, ovotransferrin and lysozyme in ternary mixture Valérie Lechevalier-Datin , Thomas Croguennec , Stéphane Pezennec , Catherine Guérin-Dubiard , Maryvonne Pasco Food Chemistry, 2005, 92 (1), pp.79-87. ⟨10.1016/j.foodchem.2004.07.006⟩ Article dans une revue hal-01453954v1
	Ovalbumin, Ovotransferrin, Lysozyme: Three Model Proteins for Structural Modifications at the Air−Water Interface Valérie Lechevalier-Datin , Thomas Croguennec , Stephane Pezennec , Catherine Guérin-Dubiard , Maryvonne Pasco Journal of Agricultural and Food Chemistry, 2003, 51 (21), pp.6354-6361. ⟨10.1021/jf034184n⟩ Article dans une revue hal-01347886v1