Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein

Abstract : Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein
Type de document :
Communication dans un congrès
1 st Food Structures, Digestion & Health Conference, 2012, Palmerston (NZ), New Zealand
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00849243
Contributeur : Céline Martel <>
Soumis le : mardi 30 juillet 2013 - 14:55:31
Dernière modification le : mercredi 21 mars 2018 - 16:08:07

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  • HAL Id : hal-00849243, version 1

Citation

Catherine Guérin-Dubiard, N. Musikaphun, D. Dupont, J. 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〉

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