Valérie Lechevalier-Datin

Egg white drying: Influence of industrial processing steps on protein structure and functionalities

Valérie Lechevalier-Datin, Romain Jeantet, Abdellah Arhaliass et al. · Journal of Food Engineering · 2007 · 102 citations

Engineering, Biochemistry, Protein Folding +9

Hen Egg White Lysozyme Permeabilizes Escherichia coli Outer and Inner Membranes

Mélanie Derde, Valérie Lechevalier-Datin, Catherine Guérin‐Dubiard et al. · Journal of Agricultural and Food Chemistry · 2013 · 71 citations

Membrane Disruption, Engineering, Outer Membrane +12

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 · 69 citations · Full text

Nutrition, Sustainable Food System, Agricultural Economics +26

Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties

Valérie Lechevalier-Datin, Catherine Guérin‐Dubiard, Marc Anton et al. · Journal of Food Engineering · 2016 · 68 citations · Full text

Optimal Heat Treatments, Allergenic Properties, Food Engineering +5

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

Carlos Pineda-Vadillo, Françoise Nau, C. Guérin-Dubiard et al. · Food Chemistry · 2016 · 61 citations · Full text

Nutrition, Biochemistry, Food Matrix +6