The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review

Autor: Julie Legros, Sophie Jan, Sylvie Bonnassie, Michel Gautier, Thomas Croguennec, Stéphane Pezennec, Marie-Françoise Cochet, Françoise Nau, Simon C. Andrews, Florence Baron

Publikováno v: Foods, Vol 10, Iss 4, p 823 (2021)

Eggs are a whole food which affordably support human nutritional requirements worldwide. Eggs strongly resist bacterial infection due to an arsenal of defensive systems, many of which reside in the egg white. However, despite improved control of egg

Externí odkaz: https://doaj.org/article/843b3321a62b405da0ee42eaca5c1c23

Statistical modeling of in vitro pepsin specificity

Autor: Ousmane Suwareh, David Causeur, Stéphane Pezennec, Steven Le Feunteun, Françoise Nau, Valérie Briard-Bion, Julien Jardin

Publikováno v: Virtual International Conference on Food Digestion
Virtual International Conference on Food Digestion, Cost Infogest, May 2021, Virtual International Conference on Food Digestion (#VICFD2021) on 6-7th May 2021., France
Food Chemistry
Food Chemistry, Elsevier, 2021, 362, pp.130098. ⟨10.1016/j.foodchem.2021.130098⟩
Food Chemistry, 2021, 362, pp.130098. ⟨10.1016/j.foodchem.2021.130098⟩

International audience; Proteins digestion is a complex and dynamic process involving several proteases that particularly differ in their specificity. The specificity of pepsin, the major protease of gastric digestion, has been previously investigate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1aece2c66a8df07c1329a734113628a9
http://hdl.handle.net/20.500.12278/29138

Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits

Autor: Françoise Nau, Valentin Drigon, Eric Guédon, Gwénaël Jan, Didier Dupont, Florence Valence, Fanny Guyomarc'H, Manon Hiolle, Saïd Bouhallab, Valérie Gagnaire, Stéphane Pezennec, Fanny Canon, Gilles Garric, Anne Thierry, Thibaut Guyot, Yves Le Loir, Valérie Lechevalier, Marie-Hélène Famelart, Gaëlle Arvisenet, Stéphanie-Marie Deutsch

Publikováno v: Trends in Food Science and Technology
Trends in Food Science and Technology, Elsevier, 2021, 108, pp.119-132. ⟨10.1016/j.tifs.2020.12.010⟩

International audience; Background: Since the early 1990s, major health and environmental concerns have developed and driven the emergence of diets involving a lower consumption of animal products. However, the transition towards greener diets is bei

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aeac78ebeace6c8f803a2350260dd487
https://hal.inrae.fr/hal-03099687/document

Interfacial and (emulsion) gel rheology of hydrophobised whey proteins

Autor: Ashkan Madadlou, Didier Dupont, Florence Rousseau, Juliane Floury, Marie-Hélène Famelart, Stéphane Pezennec

Publikováno v: International Dairy Journal
International Dairy Journal, Elsevier, 2020, 100, pp.104556. ⟨10.1016/j.idairyj.2019.104556⟩

Hydrophobisation of whey proteins, followed by erythritol addition into the hydrophobised protein dispersion, enables formation of water-in-water (W/W) emulsions of the proteins and alginate. In this study, we investigated the interfacial and gel rhe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2af3189435bb1d42d821b603ea6560b
https://hal.archives-ouvertes.fr/hal-02317186

Stability and rheology of protein foams: contribution of interfacial properties, involvement of film relaxation dynamics

Autor: Alexia Audebert, Sylvie Beaufils, Valerie Lechevalier, Cécile Le Floch-Fouéré, Arnaud Saint-Jalmes, Simon Cox, Nadine Leconte, Stéphane Pezennec

Publikováno v: 33rd Conference of the European Colloid and Interface Society (ECIS)
33rd Conference of the European Colloid and Interface Society (ECIS), Sep 2019, Leuven, Belgium
HAL

International audience; The stability and flow properties of surfactant-stabilised aqueous foams are keys to their use invarious application contexts. The main destabilisation processes in aqueous foams are liquiddrainage, coalescence and disproporti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a1ed4128e29fa70b9ee890a16f2641c7
https://hal.inrae.fr/hal-02914176