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⟩