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.
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