Francoise Nau
Rennes, 35042, France
Last Updated: 09/26/2026
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Found 44 publications
Bioaccessible fraction of proteins obtained after in vitro digestion: Impact of the fractionation method on the peptide profile.
Journal: Food chemistry
Published: January 14, 2026
Nutritional quality of proteins from two beef co-products as determined in the growing pig.
Journal: The British journal of nutrition
Published: November 07, 2024
First assessments of nutrient bioaccessibility with an INFOGEST semi-dynamic gastric digestion in vitro protocol adapted to model proton pump inhibitor use.
Journal: Food research international (Ottawa, Ont.)
Published: July 21, 2024
Peptide bonds cleaved by pepsin are affected by the morphology of heat-induced ovalbumin aggregates.
Peptide bonds cleaved by pepsin are affected by the morphology of heat-induced ovalbumin aggregates.
Journal: Food chemistry
Published: January 25, 2024
Beef protein ingredients from fat rendering process are promising functional ingredients.
Journal: Food chemistry
Published: April 04, 2023
Quantitative magnetic resonance imaging of in vitro gastrointestinal digestion of a bread and cheese meal.
Journal: Food research international (Ottawa, Ont.)
Published: December 14, 2022
Review: Production factors affecting the quality of chicken table eggs and egg products in Europe.
Journal: Animal : an international journal of animal bioscience
Published: May 12, 2021
The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review.
Journal: Foods (Basel, Switzerland)
Published: March 12, 2021
Identification of New Antimicrobial Peptides that Contribute to the Bactericidal Activity of Egg White against Salmonella enterica Serovar Enteritidis at 45 °C.
Journal: Journal of agricultural and food chemistry
Published: February 09, 2021
Statistical modeling of in vitro pepsin specificity.
Journal: Food chemistry
Published: February 04, 2021
Last Updated: 09/26/2026