Authors: Croguennec, T Nau, F Pezennec, S Piot, M Brule, G

Citation: T. Croguennec et al., Two-step chromatographic procedure for the preparation of hen egg white ovotransferrin, EUR FOOD RE, 212(3), 2001, pp. 296-301

Authors: Leonil, J Gagnaire, V Molle, D Pezennec, S Bouhallab, S

Citation: J. Leonil et al., Application of chromatography and mass spectrometry to the characterization of food proteins and derived peptides, J CHROMAT A, 881(1-2), 2000, pp. 1-21

Authors: Pezennec, S Gauthier, F Alonso, C Graner, F Croguennec, T Brule, G Renault, A

Citation: S. Pezennec et al., The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air-water interface, FOOD HYDROC, 14(5), 2000, pp. 463-472

Authors: Croguennec, T Nau, F Pezennec, S Brule, G

Citation: T. Croguennec et al., Simple rapid procedure for preparation of large quantities of ovalbumin, J AGR FOOD, 48(10), 2000, pp. 4883-4889