Food structure, digestibility and allergenicity: Degranulation ability of in vitro digested native and thermally aggregated ovalbumin

Chantal Brossard (1) , Mathilde Claude (1) , Gianluca Picariello (2) , Roberta Lupi (1) , Colette Larre (1) , Sandra Denery (1)

1 BIA - Unité de recherche sur les Biopolymères, Interactions Assemblages
2 CNR

Food structure, digestibility and allergenicity: Degranulation ability of in vitro digested native and thermally aggregated ovalbumin. 5th International Conference on Food Digestion

Domaines: Sciences du Vivant [q-bio]

Chantal Brossard, Mathilde Claude, Gianluca Picariello, Roberta Lupi, Colette Larre, et al.. Food structure, digestibility and allergenicity: Degranulation ability of in vitro digested native and thermally aggregated ovalbumin. 5th International Conference on Food Digestion, Apr 2017, Rennes, France. 1p. ⟨hal-01605340⟩