All Stories

  1. Native and dry-heated lysozyme interactions with membrane lipid monolayers: Lipid packing modifications of a phospholipid mixture, model of the Escherichia coli cytoplasmic membrane

    Article • Biochimica et Biophysica Acta (BBA) - Biomembranes, April 2015, Elsevier

    Dr Sophie Jan, Dr Valerie Lechevalier

  2. Native lysozyme and dry-heated lysozyme interactions with membrane lipid monolayers: Lateral reorganization of LPS monolayer, model of the Escherichia coli outer membrane

    Article • Biochimica et Biophysica Acta (BBA) - Biomembranes, January 2015, Elsevier

    Dr Sophie Jan, Dr Valerie Lechevalier

  3. Effects of dry heating on the progression of in vitro digestion of egg white proteins: contribution of multifactorial data analysis

    Article • Food & Function, January 2015, Royal Society of Chemistry

    Dr Valerie Lechevalier

  4. Dry-Heating of Lysozyme Increases Its Activity against Escherichia coli Membranes

    Article • Journal of Agricultural and Food Chemistry, February 2014, American Chemical Society (ACS)

    Dr Sophie Jan, Dr Valerie Lechevalier

  5. Hen Egg White Lysozyme Permeabilizes Escherichia coli Outer and Inner Membranes

    Article • Journal of Agricultural and Food Chemistry, October 2013, American Chemical Society (ACS)

    Dr Sophie Jan, Dr Valerie Lechevalier

  6. Powdered egg

    Article • January 2013, Elsevier

    Dr Valerie Lechevalier

  7. Contributor contact details

    Article • January 2013, Elsevier

    Dr Valerie Lechevalier

  8. The physicochemical parameters during dry heating strongly influence the gelling properties of whey proteins

    Article • Journal of Food Engineering, October 2012, Elsevier

    Dr Valerie Lechevalier

  9. Strong Improvement of Interfacial Properties Can Result from Slight Structural Modifications of Proteins: The Case of Native and Dry-Heated Lysozyme

    Article • Langmuir, December 2011, American Chemical Society (ACS)

    Dr Valerie Lechevalier

  10. Succinimidyl Residue Formation in Hen Egg-White Lysozyme Favors the Formation of Intermolecular Covalent Bonds without Affecting Its Tertiary Structure

    Article • Biomacromolecules, January 2011, American Chemical Society (ACS)

    Dr Valerie Lechevalier

  11. Role of Incubation Conditions and Protein Fraction on the Antimicrobial Activity of Egg White against Salmonella Enteritidis and Escherichia coli

    Article • Journal of Food Protection, January 2011, International Association for Food Protection

    Dr Sophie Jan, Dr Valerie Lechevalier

  12. Processed egg products

    Article • January 2011, Elsevier

    Dr Valerie Lechevalier

  13. Egg proteins

    Article • January 2009, Elsevier

    Dr Valerie Lechevalier

  14. Egg white drying: Influence of industrial processing steps on protein structure and functionalities

    Article • Journal of Food Engineering, December 2007, Elsevier

    Dr Valerie Lechevalier

  15. Ovalbumin and Gene-Related Proteins

    Article • January 2007, Springer Science + Business Media

    Dr Valerie Lechevalier

  16. Ovalbumin, Ovotransferrin, Lysozyme: Three Model Proteins for Structural Modifications at the Air−Water Interface

    Article • Journal of Agricultural and Food Chemistry, October 2003, American Chemical Society (ACS)

    Dr Valerie Lechevalier

  17. Surface pasteurisation of shell eggs

    Article • Journal of Food Engineering, June 2002, Elsevier

    Dr Valerie Lechevalier, Mr Christian James