Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein - Institut Agro Rennes-Angers Accéder directement au contenu
Poster De Conférence Année : 2012

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-01209326 , version 1 (02-10-2015)

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  • HAL Id : hal-01209326 , version 1
  • PRODINRA : 170581

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Catherine Guérin-Dubiard, Nuttinee Musikaphun, Didier Dupont, Julien Jardin, Valérie 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 international conference on Food Digestion, Mar 2012, Cesena, Italy. Cost Infogest, 2012. ⟨hal-01209326⟩
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