Zobrazeno 1 - 10 of 20 pro vyhledávání: '"Nyemb, Kéra"'
3
Exploring in vivo gastric digestion of egg white gels: impact of the initial gel structure and texture
Autor: Nau, Francoise, Nyemb, Kéra, Boucher, T, Guérin-Dubiard, Catherine, Ferrua, M., Rutherfurd, S. M., Dupont, Didier
Publikováno v: 5. International Conference on Food Digestion
5. International Conference on Food Digestion, Apr 2017, Rennes, France. 2017
Food structure is an important factor in the nutritional quality of foods. With regard to dietary protein, it may have an impact on protein digestibility, proteolysis kinetics, gastric emptying and amino acid bioavailability, all with potential metab
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::fde5538f95de0bf65211196272967eaf
https://hal.archives-ouvertes.fr/hal-01603787
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4
How structure and assembly across different length scales influence protein digestion
Autor: Dupont, Didier, Nyemb, Kéra, Guérin-Dubiard, Catherine, Nau, Francoise
Publikováno v: 15th Infogest Workshop
15th Infogest Workshop, Sep 2016, Norwich, United Kingdom
15th Infogest Workshop, Sep 2016, Norwich, United Kingdom. 2016
2. Food Structure and Functionality Forum Symposium-from Molecules to Functionality
2. Food Structure and Functionality Forum Symposium-from Molecules to Functionality, Feb 2016, Singex, Singapore
2016; 2. Food Structure and Functionality Forum Symposium-from Molecules to Functionality, Singex, SGP, 2016-02-28-2016-03-02
Understanding how food structure impacts the availability of target molecules such as nutrients and bioactives during digestion is of crucial interest to strengthen the relationships between food and human health. This presentation gives an overview
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::143bc223e1b53a82ee611942b67ed326
https://hal.archives-ouvertes.fr/hal-02490081
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5
How the matrix characteristics of egg white gel influence the in vivo gastric digestion process: Spatio-temporal mapping
Autor: Nyemb, Kéra, RUTHERFURD, M. Shane, Guérin-Dubiard, Catherine, Dupont, Didier, Nau, Francoise
Publikováno v: 6.International Symposium on “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale”
6.International Symposium on “Delivery of Functionality in Complex Food Systems: Physically inspired approaches from the nanoscale to the microscale”, Jul 2015, Paris, France. 2015
Comité d'organisation:Prof Perla RELKIN, AgroParisTech-Centre de Massy (President)SPAB, Department of Engineering and Science of Food and Bioproducts1 Avenue des Olympiades, 91300 MASSY, FranceDr Monique AXELOS, INRA, France (Vice-President)Head of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::184ec6f486815e9f4ac97c1a3c26ecc2
https://hal.archives-ouvertes.fr/hal-01209854
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6
From gel structure to digestion: the egg white model
Autor: Dupont, Didier, Nyemb, Kéra, Jardin, Julien, Briard-Bion, Valérie, Guérin-Dubiard, Catherine, Rutherfurd, S.M, Nau, Francoise
Publikováno v: 4th International Conference of Food Digestion
4th International Conference of Food Digestion, Mar 2015, Naples, Italy. 2015
4th International Conference of Food Digestion, Institut National de Recherche Agronomique (INRA). UMR Science et Technologie du Lait et de l'Oeuf (1253)., Mar 2015, Naples, Italy
Egg white is a common gelling ingredient that can produce gels with varying macro- and microstructures depending on the conditions (pH and/or ionic strength) employed, without the need to change the chemical composition. Consequently, egg white gels
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::59ae1cb471eb6afc5ddda4d074311061
https://hal.archives-ouvertes.fr/hal-01209786
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7
How the physicochemical properties of egg white gel influence the in vivo gastric digestion process: Spatio-temporal mapping
Autor: Nyemb, Kéra, Rutherfurd, S.M, Guérin-Dubiard, Catherine, Dupont, Didier, Nau, Francoise
Publikováno v: 4th International Conference of Food Digestion
4th International Conference of Food Digestion, Mar 2015, Naples, Italy. 2015
The ability of egg white proteins to form gels with very different structures means that egg white has considerable potential as a functional food with controlled delivery properties. This work aimed to investigate the links between the gastric diges
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ef4fdcb15d80e6a66a99feb50715c930
https://hal.archives-ouvertes.fr/hal-01209785
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8
How food protein structure can modulate the protein digestion behaviour: Evaluation by nutritional peptidomics
Autor: Nyemb, Kéra, Jardin, Julien, Causeur, David, Guérin-Dubiard, Catherine, Dupont, Didier, Rutherfurd, S.M
Publikováno v: Food Structure and Functionality Forum Symposium from Molecules to Functionality
Food Structure and Functionality Forum Symposium from Molecules to Functionality, Mar 2014, Amsterdam, Netherlands. 2014
2014; Food Structure and Functionality Forum Symposium from Molecules to Functionality, Amsterdam, NLD, 2014-03-30-2014-04-02
This study aimed to investigate the impact of protein aggregate structure on the nutritional valueof proteins, and especially on the extent of digestion, the nature and amount of peptides released.Ovalbumin was chosen as a model protein source. A ran
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5cc02a18911a95be8c8782cb6c338b11
https://hal.archives-ouvertes.fr/hal-01189918
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9
Investigating the impact of ovalbumin aggregate morphology on in vitro ovalbumin digestion using label-free quantitative peptidomics and multivariate data analysis
Autor: Nyemb, Kéra, Jardin, Julien, Causeur, David, Guérin-Dubiard, Catherine, Dupont, Didier, Rutherfurd, Shane M., Nau, Francoise
Publikováno v: Food Research International
Food Research International, Elsevier, 2014, 63, pp.192-202. 〈10.1016/j.foodres.2014.03.〉
Food Research International, Elsevier, 2014, 63, pp.192-202. ⟨10.1016/j.foodres.2014.03⟩
Food Research International, Elsevier, 2014, 63, pp.192-202. ⟨10.1016/j.foodres.2014.03.⟩
Food Research International, 2014, 63, pp.192-202. ⟨10.1016/j.foodres.2014.03⟩
This study aimed to investigate how food structure, in the form of different ovalbumin aggregate morphologies,impacted the proteolysis of ovalbumin using an in vitro model that simulated digestion in the adult gastrointes-tinal tract. Four different
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c45b3340c903e83906cf0273f69b8dfe
https://hal.archives-ouvertes.fr/hal-01189975
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10
The structure of ovalbumin aggregates drives the proteolysis and pattern of peptide fractions generated during simulated digestion
Autor: Nyemb, Kéra, Guérin-Dubiard, Catherine, Dupont, Didier, Rutherfurd , S M, Nau, Francoise
Publikováno v: Biopolymers 2013
Biopolymers 2013, Dec 2013, Nantes, France. 2013
2 International Conference on Food Digestion
2 International Conference on Food Digestion, Mar 2013, Madrid, Spain. 2013
Food structure can have a major impact on digestion in the gastrointestinal tract. Moreover, the structure of food proteins, which are typically consumed within complex food matrices, can be modified during food processing. Protein aggregation is one
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3a137699597818ae5fdb50ab0a909025
https://hal.archives-ouvertes.fr/hal-01209527
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