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hal-01454289v1  Conference poster
Frédérico CasanovaStéphane PezennecSylvie BeaufilsArnaud Saint-JalmesValérie Lechevalier-Datin. Propriétés interfaciales de l’ovalbumine déphosphorylée
5. Rencontres de Biologie-Physique du Grand Ouest, Jun 2011, Rennes, France. , 2011
hal-01454433v1  Conference poster
Valérie Lechevalier-DatinYann DesfougeresKen ChengStéphane PezennecAnniina Salonen et al.  Dry heating of egg white proteins: how a multiscale approach may help to predict foaming properties from 2D interface measurements
23. conference of the european colloid and interface society, Sep 2009, Antalya, Turkey. Springer-Verlag, Progress in Colloid and Polymer Science, 70 p., 2009, Progress in Colloid and Polymer Science
hal-01347881v1  Journal articles
Francoise NauA. MallardJ. PagesG. Brulé. Reversed-phase liquid chromatography of egg white proteins. Optimization of ovalbumin elution
Journal of Liquid Chromatography and Related Technologies, 1999, 22 (8), pp.1129-1147. ⟨10.1081/JLC-100101722⟩
hal-01189918v1  Conference poster
Kéra NyembJulien JardinDavid CauseurCatherine Guérin-DubiardDidier Dupont et al.  How food protein structure can modulate the protein digestion behaviour: Evaluation by nutritional peptidomics
Food Structure and Functionality Forum Symposium from Molecules to Functionality, Mar 2014, Amsterdam, Netherlands. 2014
hal-01454553v1  Conference poster
Valérie Lechevalier-DatinStéphane PezennecCécile Le Floch-FouéréYann DesfougeresGilles Paboeuf et al.  Air-Water interface: a key place for revealing protein interactions.
Soft interfacial materials:from fundamentals to formulation, Oct 2015, Londres, United Kingdom. , 2015
hal-01454293v1  Conference papers
Atmane BouchebbahSylvie BeaufilsSaid BouhallabVéronique VieValérie Lechevalier-Datin et al.  Rheological properties of cysteine-modified ovalbumin at the air-water interface
FOOD COLLOÏDS 13 th biennial conference on food colloïds, Mar 2010, Grenade, Spain