Sequential adsorption of egg-white proteins at the air–water interface suggests a stratified organization of the interfacial film
Le Floch-Fouéré, C., Beaufils, S., Lechevalier, V., Nau, F., Pézolet, M., Renault, A., Pezennec, S.
Published in Food hydrocolloids (01.06.2010)
Published in Food hydrocolloids (01.06.2010)
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Journal Article
A methodology for monitoring globular milk protein changes induced by ultrafiltration: A dual structural and functional approach
Van Audenhaege, M., Belmejdoub, J., Dupont, D., Chalvin, A., Pezennec, S., Le Gouar, Y., Garnier-Lambrouin, F., Rabiller-Baudry, M., Gesan-Guiziou, G.
Published in Journal of dairy science (01.09.2010)
Published in Journal of dairy science (01.09.2010)
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Journal Article
Simple Rapid Procedure for Preparation of Large Quantities of Ovalbumin
Croguennec, Thomas, Nau, Françoise, Pezennec, Stéphane, Brule, Gérard
Published in Journal of agricultural and food chemistry (01.10.2000)
Published in Journal of agricultural and food chemistry (01.10.2000)
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Journal Article
Osmotic pressures of lysozyme solutions from gas-like to crystal states
Pasquier, Coralie, Beaufils, Sylvie, Bouchoux, Antoine, Rigault, Sophie, Cabane, Bernard, Lund, Mikael, Lechevalier, Valérie, Le Floch-Fouéré, Cécile, Pasco, Maryvonne, Pabœuf, Gilles, Pérez, Javier, Pezennec, Stéphane
Published in Physical chemistry chemical physics : PCCP (2016)
Published in Physical chemistry chemical physics : PCCP (2016)
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Journal Article
Succinimidyl Residue Formation in Hen Egg-White Lysozyme Favors the Formation of Intermolecular Covalent Bonds without Affecting Its Tertiary Structure
Desfougères, Yann, Jardin, Julien, Lechevalier, Valérie, Pezennec, Stéphane, Nau, Françoise
Published in Biomacromolecules (10.01.2011)
Published in Biomacromolecules (10.01.2011)
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Journal Article
use of HPLC for the study of chloroplast ATPase enzymatic activity and ATP binding
Berger, G, Girault, G, Pezennec, S, Zimmermann, J.L
Published in Journal of liquid chromatography & related technologies (01.01.1998)
Published in Journal of liquid chromatography & related technologies (01.01.1998)
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Journal Article
Surface Rheological Properties of Native and S-Ovalbumin Are Correlated with the Development of an Intermolecular β-Sheet Network at the Air−Water Interface
Renault, Anne, Pezennec, Stéphane, Gauthier, Fabien, Vié, Véronique, Desbat, Bernard
Published in Langmuir (03.09.2002)
Published in Langmuir (03.09.2002)
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Journal Article
Comprehensive study of acid gelation of heated milk with model protein systems
Famelart, Marie-Hélène, Tomazewski, Jérome, Piot, Michel, Pezennec, Stéphane
Published in International dairy journal (01.04.2004)
Published in International dairy journal (01.04.2004)
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Journal Article
Conference Proceeding
Ovalbumin, Ovotransferrin, Lysozyme: Three Model Proteins for Structural Modifications at the Air−Water Interface
Lechevalier, Valérie, Croguennec, Thomas, Pezennec, Stéphane, Guérin-Dubiard, Catherine, Pasco, Maryvonne, Nau, Françoise
Published in Journal of agricultural and food chemistry (08.10.2003)
Published in Journal of agricultural and food chemistry (08.10.2003)
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Journal Article
Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides
Léonil, Joëlle, Gagnaire, Valérie, Mollé, Daniel, Pezennec, Stéphane, Bouhallab, Saı̈d
Published in Journal of Chromatography A (09.06.2000)
Published in Journal of Chromatography A (09.06.2000)
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Book Review
Journal Article
Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides: Chromatography and Electrophoresis in Food Analysis: Part II
LEONIL, J, GAGNAIRE, V, MOLLE, D, PEZENNEC, S, BOUHALLAB, S
Published in Journal of chromatography (2000)
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Published in Journal of chromatography (2000)
Journal Article
Conformational changes of ovalbumin adsorbed at the air-water interface and properties of the interfacial film
Pezennec, Stéphane, Terriac, Emmanuel, Desbat, Bernard, Croguennec, Thomas, Beaufils, Sylvie, Renault, Anne
Published in Food Colloids: Interactions, Microstructure and Processing (2005)
Published in Food Colloids: Interactions, Microstructure and Processing (2005)
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Conference Proceeding