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Author/Creator Gillard, Angelique

1. Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties. (February 2017)

Authors:
Lechevalier, Valerie; Guérin-Dubiard, Catherine; Anton, Marc; Beaumal, Valérie; David Briand, Elisabeth; Gillard, Angelique; Le Gouar, Yann; Musikaphun, Nuttinee; Pasco, Maryvonne; Dupont, Didier; Nau, Francoise
Journal:
Journal of food engineering
Issue:
Volume 195(2017)
Page Start:
40
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

2. Effects of dry heating on the progression of in vitro digestion of egg white proteins: contribution of multifactorial data analysis1. Issue 5 (13th May 2015)

Authors:
Lechevalier, Valerie; Musikaphun, Nuttinee; Gillard, Angelique; Pasco, Maryvonne; Guérin-Dubiard, Catherine; Husson, Francois; Nau, Francoise
Journal:
Food & function
Issue:
Volume 6:Issue 5(2015)
Page Start:
1578
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

3. Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties. (February 2017)

Authors:
Lechevalier, Valerie; Guérin-Dubiard, Catherine; Anton, Marc; Beaumal, Valérie; David Briand, Elisabeth; Gillard, Angelique; Le Gouar, Yann; Musikaphun, Nuttinee; Tanguy, Gaëlle; Pasco, Maryvonne; Dupont, Didier; Nau, Francoise
Journal:
Journal of food engineering
Issue:
Volume 195(2017)
Page Start:
137
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

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