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Communication Dans Un Congrès Année : 2012

Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein

N. Musikaphun
  • Fonction : Auteur
Didier Dupont
Julien Jardin
V. Briard-Bion
  • Fonction : Auteur
M. Pasco
  • Fonction : Auteur
Francoise Nau

Résumé

Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein
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Dates et versions

hal-00849243 , version 1 (30-07-2013)

Identifiants

  • HAL Id : hal-00849243 , version 1

Citer

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, 2012, Palmerston (NZ), New Zealand. ⟨hal-00849243⟩
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