Catherine Guérin‐Dubiard

Proteomic Analysis of Hen Egg White

Catherine Guérin‐Dubiard, Daniel Mollé, Colette Désert et al. · Journal of Agricultural and Food Chemistry · 2006 · 194 citations

Genomics, Membrane Proteins, Protein Purification +17

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 · 121 citations

Protein Chemistry, Structural Properties, Biochemistry +10

Avidin-Biotin Technology

Françoise Nau, Catherine Guérin‐Dubiard · 2007 · 94 citations

Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin

Oscar Castellani, Corinne Belhomme, Elisabeth David-Briand et al. · Food Hydrocolloids · 2005 · 93 citations

Food Chemistry, Interfacial Characteristics, Food Colloid +6

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 et al. · Food Chemistry · 2014 · 92 citations

Protein Chemistry, Biochemistry, Protein Folding +9