1. Antimicrobial activity of lysozyme isoforms: Key molecular features. Issue 12 (25th September 2017) Authors: Derde, Melanie; Vié, Véronique; Walrant, Astrid; Sagan, Sandrine; Lechevalier, Valérie; Guérin‐Dubiard, Catherine; Pezennec, Stéphane; Cochet, Marie‐Françoise; Paboeuf, Gilles; Pasco, Maryvonne; Baron, Florence; Gautier, Michel; Jan, Sophie; Nau, Françoise Journal: Biopolymers Issue: Volume 107:Issue 12(2017) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances. (September 2022) Authors: Sridhar, Kandi; Bouhallab, Saïd; Croguennec, Thomas; Renard, Denis; Lechevalier, Valérie Journal: Trends in food science & technology Issue: Volume 127(2022) Page Start: 49 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Dairy curd coagulated by a plant extract of Calotropis procera: Role of fat structure on the chemical and textural characteristics. (March 2018) Authors: Issa Ado, Rayanatou; Lopez, Christelle; Lechevalier, Valérie; Elhadji Gounga, Mahamadou; Robert, Benoit; Harel-Oger, Marielle; Garric, Gilles; Grongnet, Jean-François; Gaucheron, Frédéric Journal: Food research international Issue: Volume 105(2018) Page Start: 694 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. How foam stability against drainage is affected by conditions of prior whey protein powder storage and dry-heating: A multidimensional experimental approach. (February 2019) Authors: Audebert, Alexia; Beaufils, Sylvie; Lechevalier, Valérie; Le Floch-Fouéré, Cécile; Saint-Jalmes, Arnaud; Pezennec, Stéphane Journal: Journal of food engineering Issue: Volume 242(2019) Page Start: 153 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Osmotic pressures of lysozyme solutions from gas-like to crystal states. Issue 41 (5th October 2016) Authors: Pasquier, Coralie; Beaufils, Sylvie; Bouchoux, Antoine; Rigault, Sophie; Cabane, Bernard; Lund, Mikael; Lechevalier, Valérie; Le Floch-Fouéré, Cécile; Pasco, Maryvonne; Pabœuf, Gilles; Pérez, Javier; Pezennec, Stéphane Journal: Physical chemistry chemical physics Issue: Volume 18:Issue 41(2016) Page Start: 28458 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Proteins for the future: A soft matter approach to link basic knowledge and innovative applications. (April 2018) Authors: Boire, Adeline; Bouchoux, Antoine; Bouhallab, Saïd; Chapeau, Anne-Laure; Croguennec, Thomas; Ferraro, Vincenza; Lechevalier, Valérie; Menut, Paul; Pézennec, Stéphane; Renard, Denis; Santé-Lhoutellier, Véronique; Laleg, Karima; Micard, Valérie; Riaublanc, Alain; Anton, Marc Journal: Innovative food science & emerging technologies Issue: Volume 46(2018) Page Start: 18 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel properties. (15th May 2019) Authors: Nau, Françoise; Nyemb-Diop, Kéra; Lechevalier, Valérie; Floury, Juliane; Serrière, Chloé; Stroebinger, Natascha; Boucher, Thiébaud; Guérin-Dubiard, Catherine; Ferrua, Maria J.; Dupont, Didier; Rutherfurd, Shane M. Journal: Food chemistry Issue: Volume 280(2019) Page Start: 210 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties. (April 2020) Authors: Lazzaro, Fanny; Bouchoux, Antoine; Raynes, Jared; Williams, Roderick; Ong, Lydia; Hanssen, Eric; Lechevalier, Valérie; Pezennec, Stéphane; Cho, Hyun-Jung; Logan, Amy; Gras, Sally; Gaucheron, Frederic Journal: Food hydrocolloids Issue: Volume 101(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion. (1st January 2017) Authors: Pineda-Vadillo, Carlos; Nau, Françoise; Guerin-Dubiard, Catherin; Jardin, Julien; Lechevalier, Valérie; Sanz-Buenhombre, Marisa; Guadarrama, Alberto; Tóth, Tamás; Csavajda, Éva; Hingyi, Hajnalka; Karakaya, Sibel; Sibakov, Juhani; Capozzi, Francesco; Bordoni, Alessandra; Dupont, Didier Journal: Food chemistry Issue: Volume 214(2017) Page Start: 486 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion. (1st January 2017) Authors: Pineda-Vadillo, Carlos; Nau, Françoise; Guerin-Dubiard, Catherin; Jardin, Julien; Lechevalier, Valérie; Sanz-Buenhombre, Marisa; Guadarrama, Alberto; Tóth, Tamás; Csavajda, Éva; Hingyi, Hajnalka; Karakaya, Sibel; Sibakov, Juhani; Capozzi, Francesco; Bordoni, Alessandra; Dupont, Didier Journal: Food chemistry Issue: Volume 214(2017) Page Start: 486 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗