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List of works by Françoise Nau

A pilot study for the intrinsic labeling of egg proteins with 15N and 13C.

scientific article published in January 2012

Antimicrobial activity of lysozyme isoforms: Key molecular features.

scientific article

Are Faba Bean and Pea Proteins Potential Whey Protein Substitutes in Infant Formulas? An In Vitro Dynamic Digestion Approach

scientific article published on 20 March 2020

Biochemical and micrographic evidence of Escherichia coli membrane damage during incubation in egg white under bactericidal conditions

scientific article published in September 2013

Charge and size drive spontaneous self-assembly of oppositely charged globular proteins into microspheres

scientific article published in April 2010

Dietary proteins contribute little to glucose production, even under optimal gluconeogenic conditions in healthy humans.

scientific article published on 28 December 2012

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

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 gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion

scientific article published on 22 October 2020

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

Food Structure Modulates the Bioavailability of Triglycerides and Vitamin D, and Partly that of Lutein: A Randomized Trial with a Crossover Design in Adults

scientific article published on 23 September 2020

Food material properties as determining factors in nutrient release during human gastric digestion: a review

scientific article published on 20 January 2020

Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers

scientific article published on 03 May 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

Identification of Hen Egg Yolk-Derived Phosvitin Phosphopeptides and Their Effects on Gene Expression Profiling against Oxidative Stress-Induced Caco-2 Cells ⬇️

scientific article published on August 11, 2011

Immunomodulatory effects of egg white enzymatic hydrolysates containing immunodominant epitopes in a BALB/c mouse model of egg allergy

scientific article published in March 2009

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

scientific article published on 22 December 2020

In vitro static digestion reveals how plant proteins modulate model infant formula digestibility

scientific article published on 18 December 2019

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

Mapping the Spatiotemporal Distribution of Acid and Moisture in Food Structures during Gastric Juice Diffusion Using Hyperspectral Imaging

scientific article published on 08 August 2019

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

Pepsin diffusion in complex food matrices

scientific article published in 2022

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

Role of biochemical and mechanical disintegration on β-carotene release from steamed and fried sweet potatoes during in vitro gastric digestion

scientific article published on 27 June 2020

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

scientific article published on 15 May 2020

The anti-bacterial iron-restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella

scientific article published on 27 February 2019

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 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

The satiating effects of eggs or cottage cheese are similar in healthy subjects despite differences in postprandial kinetics.

scientific article published on 12 March 2015

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

Thermal processing and allergenic potential of egg for children

scientific article published on 30 March 2015

Transport of particles in intestinal mucus under simulated infant and adult physiological conditions: impact of mucus structure and extracellular DNA

scientific article (publication date: 2014)

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