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

Catherine Guérin-Dubiard 1 N. Musikaphun D. Dupont J. Jardin V. Briard-Bion M. Pasco Françoise Nau 1
1 STLO - Science et Technologie du Lait et de l'Oeuf
Abstract : Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein
Mots-clés : ovalbumine agrégation chauffage proteine oeuf digestibilité
Type de document :
Communication dans un congrès
1 st international conference on Food Digestion, Mar 2012, Cesena (IT), Italy
Liste complète des métadonnées
https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00849244
Contributeur : Céline Martel <>
Soumis le : mardi 30 juillet 2013 - 14:55:36
Dernière modification le : mercredi 21 mars 2018 - 16:08:07

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  • HAL Id : hal-00849244, version 1

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AGROCAMPUS-OUEST | UNAM | INRA | AGROCAMPUS-OUEST-UMR-STLO

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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 international conference on Food Digestion, Mar 2012, Cesena (IT), Italy. 〈hal-00849244〉

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