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) ↗