Stéphane Pezennec

The structure of infant formulas impacts their lipolysis, proteolysis and disintegration during in vitro gastric digestion

Claire Bourlieu‐Lacanal, Olivia Ménard, Alix De La Chevasnerie et al. · Food Chemistry · 2015 · 225 citations

Life Sciences, Nutrition, Nutritional Sciences +13

Interfacial properties of heat-treated ovalbumin

Thomas Croguennec, Anne Renault, Sylvie Beaufils et al. · Journal of Colloid and Interface Science · 2007 · 146 citations

Engineering, Food Science, Materials Science +8

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

Kéra Nyemb, Catherine Guérin‐Dubiard, Stéphane Pezennec et al. · Food Hydrocolloids · 2015 · 122 citations

Life Sciences, Biochemistry, Protein Biochemistry +9

The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air–water interface

Stéphane Pezennec · Food Hydrocolloids · 2000 · 115 citations

Natural Sciences, Biochemistry, Biophysics +16

Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits

Fanny Guyomarc’H, Gaëlle Arvisenet, Fanny Canon et al. · Trends in Food Science & Technology · 2020 · 76 citations · Full text

Agriculture, Food Science, Nutrition +14