Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein - Institut Agro Rennes-Angers Access content directly
Conference Papers Year : 2012

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

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

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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Dates and versions

hal-00924773 , version 1 (07-01-2014)

Identifiers

  • HAL Id : hal-00924773 , version 1

Cite

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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