Catherine Guérin‐Dubiard

Author

Also Known As

Catherine Guerin-Dubiard, Catherine Guérin-Dubiard, Catherine Guérin‐Dubiard, Guérin-Dubiard, Catherine, Lechevalier-Datin, Valérie, Sandrine Lagarrigue, Toth, Tamas

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Institut Agro Rennes-Angers Laboratoire Science & technologie du Lait & de l'œuf Centre National de la Recherche Scientifique Université de Rennes Biopolymères Interactions Assemblages

About

Catherine Guérin‐Dubiard is an author at Institut Agro Rennes-Angers specializing in medicine, biochemistry, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	11	11	429
2	Health Sciences	6	6	293
3	Natural Sciences	5	5	466
4	Engineering	3	3	127
5	Public Health	1	1	71

Catherine Guérin‐Dubiard

Publications

1.3K

Citations

H-Index

Page 1

	Year	Citations
Proteomic Analysis of Hen Egg White Catherine Guérin‐Dubiard, Daniel Mollé, Colette Désert, Journal of Agricultural and Food Chemistry GenomicsMembrane ProteinsProtein PurificationProteomic TechnologyBioanalysis	2006	194
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, Food Hydrocolloids Protein ChemistryStructural PropertiesBiochemistryProtein FoldingNatural Sciences	2015	121
Avidin-Biotin Technology Françoise Nau, Catherine Guérin‐Dubiard	2007	94
Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin Oscar Castellani, Corinne Belhomme, Elisabeth David-Briand, Food Hydrocolloids Food ChemistryInterfacial CharacteristicsFood ColloidOil-in-water Emulsion PropertiesFood Engineering	2005	93
The extent of ovalbumin in vitro digestion and the nature of generated peptides are modulated by the morphology of protein aggregates Kéra Nyemb, Catherine Guérin‐Dubiard, Didier Dupont, Food Chemistry Protein ChemistryBiochemistryProtein FoldingNatural SciencesFood Digestion	2014	92
Hen Egg White Lysozyme Permeabilizes Escherichia coli Outer and Inner Membranes Mélanie Derde, Valérie Lechevalier-Datin, Catherine Guérin‐Dubiard, Journal of Agricultural and Food Chemistry Membrane DisruptionEngineeringOuter MembraneVirulence FactorBacteriology	2013	71
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, Journal of Food Engineering Optimal Heat TreatmentsAllergenic PropertiesFood EngineeringFood ProcessingThermal Processing	2016	68
Ovalbumin, Ovotransferrin, Lysozyme: Three Model Proteins for Structural Modifications at the Air−Water Interface Valérie Lechevalier-Datin, Thomas Croguennec, Stéphane Pezennec, Journal of Agricultural and Food Chemistry	2003	60
Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties Valérie Lechevalier-Datin, Catherine Guérin‐Dubiard, Marc Anton, Journal of Food Engineering NutritionAllergenic PropertiesDry Heat TreatmentFood EngineeringEgg White Powder	2016	60
Effect of Dry Heating on the Microbiological Quality, Functional Properties, and Natural Bacteriostatic Ability of Egg White after Reconstitution Florence Baron, Françoise Nau, Catherine Guérin‐Dubiard, Journal of Food Protection Functional PropertiesMicrobial ContaminationDry HeatingThermal ProcessingMicrobiology	2003	45

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