Pezennec S - Search Results

1

The structure of infant formulas impacts their lipolysis, proteolysis and disintegration during in vitro gastric digestion.

Bourlieu C, Ménard O, De La Chevasnerie A, Sams L, Rousseau F, Madec MN, Robert B, Deglaire A, Pezennec S, Bouhallab S, Carrière F, Dupont D. Bourlieu C, et al. Among authors: pezennec s. Food Chem. 2015 Sep 1;182:224-35. doi: 10.1016/j.foodchem.2015.03.001. Epub 2015 Mar 6. Food Chem. 2015. PMID: 25842331

2

Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides.

Léonil J, Gagnaire V, Mollé D, Pezennec S, Bouhallab S. Léonil J, et al. Among authors: pezennec s. J Chromatogr A. 2000 Jun 9;881(1-2):1-21. doi: 10.1016/s0021-9673(00)00071-6. J Chromatogr A. 2000. PMID: 10905689 Review.

3

Interfacial and foaming properties of sulfydryl-modified bovine beta-lactoglobulin.

Croguennec T, Renault A, Bouhallab S, Pezennec S. Croguennec T, et al. Among authors: pezennec s. J Colloid Interface Sci. 2006 Oct 1;302(1):32-9. doi: 10.1016/j.jcis.2006.06.061. Epub 2006 Jul 8. J Colloid Interface Sci. 2006. PMID: 16876179

4

Adsorption of gastric lipase onto multicomponent model lipid monolayers with phase separation.

Bourlieu C, Paboeuf G, Chever S, Pezennec S, Cavalier JF, Guyomarc'h F, Deglaire A, Bouhallab S, Dupont D, Carrière F, Vié V. Bourlieu C, et al. Among authors: pezennec s. Colloids Surf B Biointerfaces. 2016 Jul 1;143:97-106. doi: 10.1016/j.colsurfb.2016.03.032. Epub 2016 Mar 11. Colloids Surf B Biointerfaces. 2016. PMID: 27011347

5

Soft-Matter Approaches for Controlling Food Protein Interactions and Assembly.

Boire A, Renard D, Bouchoux A, Pezennec S, Croguennec T, Lechevalier V, Le Floch-Fouéré C, Bouhallab S, Menut P. Boire A, et al. Among authors: pezennec s. Annu Rev Food Sci Technol. 2019 Mar 25;10:521-539. doi: 10.1146/annurev-food-032818-121907. Epub 2019 Jan 11. Annu Rev Food Sci Technol. 2019. PMID: 30633568 Review.

6

Physico-chemical behaviors of human and bovine milk membrane extracts and their influence on gastric lipase adsorption.

Bourlieu C, Mahdoueni W, Paboeuf G, Gicquel E, Ménard O, Pezennec S, Bouhallab S, Deglaire A, Dupont D, Carrière F, Vié V. Bourlieu C, et al. Among authors: pezennec s. Biochimie. 2020 Feb;169:95-105. doi: 10.1016/j.biochi.2019.12.003. Epub 2019 Dec 20. Biochimie. 2020. PMID: 31866313

7

Statistical modeling of in vitro pepsin specificity.

Suwareh O, Causeur D, Jardin J, Briard-Bion V, Le Feunteun S, Pezennec S, Nau F. Suwareh O, et al. Among authors: pezennec s. Food Chem. 2021 Nov 15;362:130098. doi: 10.1016/j.foodchem.2021.130098. Epub 2021 May 13. Food Chem. 2021. PMID: 34090041

8

Peptide bonds cleaved by pepsin are affected by the morphology of heat-induced ovalbumin aggregates.

Suwareh O, Causeur D, Le Feunteun S, Jardin J, Briard-Bion V, Pezennec S, Nau F. Suwareh O, et al. Among authors: pezennec s. Food Chem. 2024 Nov 15;458:140260. doi: 10.1016/j.foodchem.2024.140260. Epub 2024 Jun 27. Food Chem. 2024. PMID: 38944927

9

Ovalbumin, ovotransferrin, lysozyme: three model proteins for structural modifications at the air-water interface.

Lechevalier V, Croguennec T, Pezennec S, Guérin-Dubiard C, Pasco M, Nau F. Lechevalier V, et al. Among authors: pezennec s. J Agric Food Chem. 2003 Oct 8;51(21):6354-61. doi: 10.1021/jf034184n. J Agric Food Chem. 2003. PMID: 14518967

10

Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation.

Desfougères Y, Lechevalier V, Pezennec S, Artzner F, Nau F. Desfougères Y, et al. Among authors: pezennec s. J Agric Food Chem. 2008 Jul 9;56(13):5120-8. doi: 10.1021/jf703715j. Epub 2008 Jun 10. J Agric Food Chem. 2008. PMID: 18540622

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