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

Authors :: Brossard, Chantal
Claude, Mathilde
Picariello, Gianluca
Lupi, Roberta
Larre, Colette
Denery, Sandra
Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA)
Institut National de la Recherche Agronomique (INRA)
CNR
Istituto di Scienze dell’Alimentazione
ProdInra, Archive Ouverte
Source :: 5th International Conference on Food Digestion, 5th International Conference on Food Digestion, Apr 2017, Rennes, France. 1p
Publication Year :: 2017
Publisher :: HAL CCSD, 2017.
Abstract: Food structure, digestibility and allergenicity: Degranulation ability of in vitro digested native and thermally aggregated ovalbumin. 5th International Conference on Food Digestion

Subjects :: [SDV] Life Sciences [q-bio]
[SDV]Life Sciences [q-bio]
education
digestive, oral, and skin physiology
respiratory system

Language :: English
Database :: OpenAIRE
Journal :: 5th International Conference on Food Digestion, 5th International Conference on Food Digestion, Apr 2017, Rennes, France. 1p
Accession number :: edsair.dedup.wf.001..2367edaeff6a13f26aec4f91314a57bb

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