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List of works by Valérie Lechevalier

Antimicrobial activity of lysozyme isoforms: Key molecular features.

scientific article

Application of high-pressure and ultrasound technologies for legume proteins as wall material in microencapsulation: New insights and advances

scientific article published in 2022

Dairy curd coagulated by a plant extract of Calotropis procera: Role of fat structure on the chemical and textural characteristics.

scientific article published on 23 November 2017

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

scientific article published on 10 June 2008

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

scientific article

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

scientific article

Global overview of the risk linked to theBacillus cereusgroup in the egg product industry: identification of food safety and food spoilage markers

scientific article published on 27 February 2014

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

scientific article published on 4 October 2013

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

Osmotic pressures of lysozyme solutions from gas-like to crystal states

scientific article

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

scientific article published on 01 October 2003

Role of incubation conditions and protein fraction on the antimicrobial activity of egg white against Salmonella Enteritidis and Escherichia coli

scientific article published in January 2011

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

Strong improvement of interfacial properties can result from slight structural modifications of proteins: the case of native and dry-heated lysozyme

scientific article published on 17 November 2011

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

scientific article published on 17 December 2010

The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion.

scientific article published on 7 July 2016

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