Ovalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein
Data and Resources
Additional Info
| Field | Value |
|---|---|
| Source | 1 st Food Structures, Digestion & Health Conference |
| Author | Guérin-Dubiard, Catherine, Musikaphun, N., Dupont, Didier, Jardin, Julien, Briard-Bion, V., Pasco, M., Nau, Francoise |
| Maintainer | CCSD |
| Last Updated | May 7, 2026, 15:08 (UTC) |
| Created | May 7, 2026, 15:08 (UTC) |
| Identifier | hal-00924773 |
| Language | en |
| contributor | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST |
| coverage | Palmerston (NZ), New Zealand |
| creator | Guérin-Dubiard, Catherine |
| date | 2012-07-04T00:00:00 |
| harvest_object_id | 5d7e19f8-8054-49f0-b32f-ed64af77f530 |
| harvest_source_id | 3374d638-d20b-4672-ba96-a23232d55657 |
| harvest_source_title | test moissonnage SELUNE |
| metadata_modified | 2025-03-21T00:00:00 |
| set_spec | type:COMM |