Véronique Santé-Lhoutellier

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 · 279 citations

Agriculture, Biochemistry, Food Science +16

Redox Potential and Antioxidant Capacity of Bovine Bone Collagen Peptides towards Stable Free Radicals, and Bovine Meat Lipids and Proteins. Effect of Animal Age, Bone Anatomy and Proteases—A Step Forward towards Collagen-Rich Tissue Valorisation

Laurent Aubry, Claude De-Oliveira-Ferreira, Véronique Santé-Lhoutellier et al. · Molecules · 2020 · 24 citations · Full text

Agriculture, Biochemistry, Food Science +17

Proteins for the future: A soft matter approach to link basic knowledge and innovative applications

Adeline Boire, Antoine Bouchoux, Anne-Laure Chapeau et al. · Innovative Food Science & Emerging Technologies · 2017 · 15 citations · Full text

Life Sciences, Biochemistry, Molecular Biology +14