Marie-Laure Bax

Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

Marie-Laure Bax, Laurent Aubry, Claude Ferreira et al. · Journal of Agricultural and Food Chemistry · 2012 · 275 citations

Nutrition, Food Biophysics, Digestion Rate +18

Effects of Meat Cooking, and of Ingested Amount, on Protein Digestion Speed and Entry of Residual Proteins into the Colon: A Study in Minipigs

Marie-Laure Bax, Caroline Buffière, Noureddine Hafnaoui et al. · PLoS ONE · 2013 · 116 citations · Full text

Muscle composition slightly affects in vitro digestion of aged and cooked meat: Identification of associated proteomic markers

Marie-Laure Bax, Thierry Sayd, Laurent Aubry et al. · Food Chemistry · 2012 · 51 citations

Animal Physiology, Body Composition, Biochemistry +12

Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature

Aurélie Promeyrat, Marie-Laure Bax, S. Traoré et al. · Meat Science · 2010 · 45 citations

Protein Chemistry, Biochemistry, Protein Folding +10

Characterization of protein aggregates following a heating and freezing process

Katarzyna Kajak‐Siemaszko, Laurent Aubry, Françoise Peyrin et al. · Food Research International · 2011 · 34 citations

Protein Chemistry, Biochemistry, Protein Folding +5