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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

Résumé

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
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Dates et versions

hal-01454210 , version 1 (02-02-2017)

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  • HAL Id : hal-01454210 , version 1
  • PRODINRA : 170463

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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 Food Structures, Digestion & Health Conference, Mar 2012, Palmerston North, New Zealand. , 2012. ⟨hal-01454210⟩
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