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List of works by Catherine Guérin-Dubiard

Antimicrobial activity of lysozyme isoforms: Key molecular features.

scientific article

Dry-heating of lysozyme increases its activity against Escherichia coli membranes.

scientific article

Effect of dry heating on the microbiological quality, functional properties, and natural bacteriostatic ability of egg white after reconstitution

scientific article published in May 2003

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

scientific article

Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen.

scientific article published on 11 September 2015

Egg-White Proteins Have a Minor Impact on the Bactericidal Action of Egg White Toward <i>Salmonella</i> Enteritidis at 45°C

scientific article published on 08 October 2020

Global Gene-expression Analysis of the Response of Salmonella Enteritidis to Egg White Exposure Reveals Multiple Egg White-imposed Stress Responses

scientific article published on 12 May 2017

Hen egg white lysozyme permeabilizes Escherichia coli outer and inner membranes.

scientific article published on 4 October 2013

Identification and characterization of ovalbumin gene Y in hen egg white.

scientific article

In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability

scientific article published on 22 December 2020

Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion

article by Kéra Nyemb-Diop et al published October 2016 in Food Research International

Investigating the impact of ovalbumin aggregate morphology on in vitro ovalbumin digestion using label-free quantitative peptidomics and multivariate data analysis

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

scientific article published on 20 January 2015

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

scientific article

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

scientific article published on 01 October 2003

Ovotransferrin plays a major role in the strong bactericidal effect of egg white against the Bacillus cereus group.

scientific article published in June 2014

Phosvitin

article published in 2007

Phosvitin-calcium aggregation and organization at the air-water interface

scientific article published on 04 November 2007

Proteomic analysis of hen egg white

scientific article published on May 2006

Relative reactivity to egg white and yolk or change upon heating as markers for baked egg tolerance

scientific article published on 27 January 2019

Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel properties

scientific article published on 18 December 2018

The Three Lipocalins of Egg-White: Only Ex-FABP Inhibits Siderophore-Dependent Iron Sequestration by Salmonella Enteritidis

scientific article published on 15 May 2020

The extent of ovalbumin in vitro digestion and the nature of generated peptides are modulated by the morphology of protein aggregates

scientific article published on 22 February 2014

The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated

article by Kéra Nyemb et al published March 2016 in Food Hydrocolloids

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