Lista de obras -

A pilot study for the intrinsic labeling of egg proteins with 15N and 13C.

artículo científico publicado en 2012

Antimicrobial activity of lysozyme isoforms: Key molecular features.

artículo científico publicado en 2017

Are Faba Bean and Pea Proteins Potential Whey Protein Substitutes in Infant Formulas? An In Vitro Dynamic Digestion Approach

artículo científico publicado en 2020

Biochemical and micrographic evidence of Escherichia coli membrane damage during incubation in egg white under bactericidal conditions

artículo científico publicado en 2013

Charge and size drive spontaneous self-assembly of oppositely charged globular proteins into microspheres

artículo científico publicado en 2010

Dietary proteins contribute little to glucose production, even under optimal gluconeogenic conditions in healthy humans.

artículo científico publicado en 2012

Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation

artículo científico publicado en 2008

Dry-heating of lysozyme increases its activity against Escherichia coli membranes.

artículo científico publicado en 2014

Effect of dry heating on the microbiological quality, functional properties, and natural bacteriostatic ability of egg white after reconstitution

artículo científico publicado en 2003

Effects of dry heating on the progression of in vitro digestion of egg white proteins: contribution of multifactorial data analysis.

artículo científico publicado en 2015

Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion

artículo científico publicado en 2020

Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen.

artículo científico

Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward <i>Salmonella</i> Enteritidis at 45°C

artículo científico publicado en 2020

Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly that of Lutein: A Randomized Trial with a Crossover Design in Adults

scientific article published on 23 September 2020

Food material properties as determining factors in nutrient release during human gastric digestion: a review

artículo científico publicado en 2020

Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers

scientific article published on 03 May 2020

Global Gene-expression Analysis of the Response of Salmonella Enteritidis to Egg White Exposure Reveals Multiple Egg White-imposed Stress Responses

artículo científico publicado en 2017

Hen egg white lysozyme permeabilizes Escherichia coli outer and inner membranes.

artículo científico publicado en 2013

Identification and characterization of ovalbumin gene Y in hen egg white.

artículo científico publicado en 2005

Identification of Hen Egg Yolk-Derived Phosvitin Phosphopeptides and Their Effects on Gene Expression Profiling against Oxidative Stress-Induced Caco-2 Cells ⬇️

artículo científico publicado el 11 de agosto de 2011

Immunomodulatory effects of egg white enzymatic hydrolysates containing immunodominant epitopes in a BALB/c mouse model of egg allergy

artículo científico publicado en 2009

In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability

artículo científico publicado en 2020

In vitro static digestion reveals how plant proteins modulate model infant formula digestibility

artículo científico publicado en 2019

Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion

article by Kéra Nyemb-Diop et al published October 2016 in Food Research International

Investigating the impact of ovalbumin aggregate morphology on in vitro ovalbumin digestion using label-free quantitative peptidomics and multivariate data analysis

Mapping the Spatiotemporal Distribution of Acid and Moisture in Food Structures during Gastric Juice Diffusion Using Hyperspectral Imaging

scientific article published on 08 August 2019

Native and dry-heated lysozyme interactions with membrane lipid monolayers: Lipid packing modifications of a phospholipid mixture, model of the Escherichia coli cytoplasmic membrane

artículo científico publicado en 2015

Native lysozyme and dry-heated lysozyme interactions with membrane lipid monolayers: lateral reorganization of LPS monolayer, model of the Escherichia coli outer membrane

artículo científico publicado en 2014

Ovalbumin, ovotransferrin, lysozyme: three model proteins for structural modifications at the air-water interface

artículo científico publicado en 2003

Ovotransferrin plays a major role in the strong bactericidal effect of egg white against the Bacillus cereus group.

artículo científico publicado en 2014

Pepsin diffusion in complex food matrices

artículo científico publicado en 2022

Proteomic analysis of hen egg white

artículo científico publicado en 2006

Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance

artículo científico publicado en 2019

Role of biochemical and mechanical disintegration on β-carotene release from steamed and fried sweet potatoes during in vitro gastric digestion

artículo científico publicado en 2020

Role of incubation conditions and protein fraction on the antimicrobial activity of egg white against Salmonella Enteritidis and Escherichia coli

artículo científico publicado en 2011

Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel properties

scientific article published on 18 December 2018

Strong improvement of interfacial properties can result from slight structural modifications of proteins: the case of native and dry-heated lysozyme

scientific article published on 17 November 2011

Succinimidyl Residue Formation in Hen Egg-White Lysozyme Favors the Formation of Intermolecular Covalent Bonds without Affecting Its Tertiary Structure

scientific article published on 17 December 2010

The Three Lipocalins of Egg-White: Only Ex-FABP Inhibits Siderophore-Dependent Iron Sequestration by Salmonella Enteritidis

artículo científico publicado en 2020

The anti-bacterial iron-restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella

artículo científico publicado en 2019

The extent of ovalbumin in vitro digestion and the nature of generated peptides are modulated by the morphology of protein aggregates

artículo científico publicado en 2014

The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion.

artículo científico publicado en 2016

The satiating effects of eggs or cottage cheese are similar in healthy subjects despite differences in postprandial kinetics.

artículo científico publicado en 2015

The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated

article by Kéra Nyemb et al published March 2016 in Food Hydrocolloids

Thermal processing and allergenic potential of egg for children

artículo científico publicado en 2015

Transport of particles in intestinal mucus under simulated infant and adult physiological conditions: impact of mucus structure and extracellular DNA

artículo científico publicado en 2014

Lista de obras de

A pilot study for the intrinsic labeling of egg proteins with 15N and 13C.

Antimicrobial activity of lysozyme isoforms: Key molecular features.

Are Faba Bean and Pea Proteins Potential Whey Protein Substitutes in Infant Formulas? An In Vitro Dynamic Digestion Approach

Biochemical and micrographic evidence of Escherichia coli membrane damage during incubation in egg white under bactericidal conditions

Charge and size drive spontaneous self-assembly of oppositely charged globular proteins into microspheres

Dietary proteins contribute little to glucose production, even under optimal gluconeogenic conditions in healthy humans.

Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation

Dry-heating of lysozyme increases its activity against Escherichia coli membranes.

Effect of dry heating on the microbiological quality, functional properties, and natural bacteriostatic ability of egg white after reconstitution

Effects of dry heating on the progression of in vitro digestion of egg white proteins: contribution of multifactorial data analysis.

Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion

Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen.

Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward <i>Salmonella</i> Enteritidis at 45°C

Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly that of Lutein: A Randomized Trial with a Crossover Design in Adults

Food material properties as determining factors in nutrient release during human gastric digestion: a review

Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers

Global Gene-expression Analysis of the Response of Salmonella Enteritidis to Egg White Exposure Reveals Multiple Egg White-imposed Stress Responses

Hen egg white lysozyme permeabilizes Escherichia coli outer and inner membranes.

Identification and characterization of ovalbumin gene Y in hen egg white.

Identification of Hen Egg Yolk-Derived Phosvitin Phosphopeptides and Their Effects on Gene Expression Profiling against Oxidative Stress-Induced Caco-2 Cells ⬇️

Immunomodulatory effects of egg white enzymatic hydrolysates containing immunodominant epitopes in a BALB/c mouse model of egg allergy

In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability

In vitro static digestion reveals how plant proteins modulate model infant formula digestibility

Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion

Investigating the impact of ovalbumin aggregate morphology on in vitro ovalbumin digestion using label-free quantitative peptidomics and multivariate data analysis

Mapping the Spatiotemporal Distribution of Acid and Moisture in Food Structures during Gastric Juice Diffusion Using Hyperspectral Imaging

Native and dry-heated lysozyme interactions with membrane lipid monolayers: Lipid packing modifications of a phospholipid mixture, model of the Escherichia coli cytoplasmic membrane

Native lysozyme and dry-heated lysozyme interactions with membrane lipid monolayers: lateral reorganization of LPS monolayer, model of the Escherichia coli outer membrane

Ovalbumin, ovotransferrin, lysozyme: three model proteins for structural modifications at the air-water interface

Ovotransferrin plays a major role in the strong bactericidal effect of egg white against the Bacillus cereus group.

Pepsin diffusion in complex food matrices

Proteomic analysis of hen egg white

Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance

Role of biochemical and mechanical disintegration on β-carotene release from steamed and fried sweet potatoes during in vitro gastric digestion

Role of incubation conditions and protein fraction on the antimicrobial activity of egg white against Salmonella Enteritidis and Escherichia coli

Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel properties

Strong improvement of interfacial properties can result from slight structural modifications of proteins: the case of native and dry-heated lysozyme

Succinimidyl Residue Formation in Hen Egg-White Lysozyme Favors the Formation of Intermolecular Covalent Bonds without Affecting Its Tertiary Structure

The Three Lipocalins of Egg-White: Only Ex-FABP Inhibits Siderophore-Dependent Iron Sequestration by Salmonella Enteritidis

The anti-bacterial iron-restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella

The extent of ovalbumin in vitro digestion and the nature of generated peptides are modulated by the morphology of protein aggregates

The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion.

The satiating effects of eggs or cottage cheese are similar in healthy subjects despite differences in postprandial kinetics.

The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated

Thermal processing and allergenic potential of egg for children

Transport of particles in intestinal mucus under simulated infant and adult physiological conditions: impact of mucus structure and extracellular DNA