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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
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00924773
Contributor : Catherine Cliquet Connect in order to contact the contributor
Submitted on : Tuesday, January 7, 2014 - 10:51:32 AM
Last modification on : Thursday, October 14, 2021 - 11:32:04 AM

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  • HAL Id : hal-00924773, version 1

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Catherine Guérin-Dubiard, N. Musikaphun, Didier Dupont, Julien 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⟩

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