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, Jul 2012, Palmerston (NZ), New Zealand
Liste complète des métadonnées

https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00924773
Contributeur : Catherine Cliquet <>
Soumis le : mardi 7 janvier 2014 - 10:51:32
Dernière modification le : mercredi 21 mars 2018 - 16:08:07

Identifiants

  • HAL Id : hal-00924773, 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, Jul 2012, Palmerston (NZ), New Zealand. 〈hal-00924773〉

Partager

Métriques

Consultations de la notice

83