| Egg white drying: Influence of industrial processing steps on protein structure and functionalities V Lechevalier, R Jeantet, A Arhaliass, J Legrand, F Nau Journal of Food Engineering 83 (3), 404-413, 2007 | 167 | 2007 |
| Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams I Nicorescu, C Vial, E Talansier, V Lechevalier, C Loisel, D Della Valle, ... Food Hydrocolloids 25 (4), 797-808, 2011 | 93 | 2011 |
| Hen egg white lysozyme permeabilizes Escherichia coli outer and inner membranes M Derde, V Lechevalier, C Guérin-Dubiard, MF Cochet, S Jan, F Baron, ... Journal of agricultural and food chemistry 61 (41), 9922-9929, 2013 | 74 | 2013 |
| Optimization of dry heat treatment of egg white in relation to foam and interfacial properties E Talansier, C Loisel, D Dellavalle, A Desrumaux, V Lechevalier, ... LWT-Food Science and Technology 42 (2), 496-503, 2009 | 73 | 2009 |
| Surface pasteurisation of shell eggs C James, V Lechevalier, L Ketteringham Journal of Food Engineering 53 (2), 193-197, 2002 | 68 | 2002 |
| Charge and size drive spontaneous self-assembly of oppositely charged globular proteins into microspheres Y Desfougères, T Croguennec, V Lechevalier, S Bouhallab, F Nau The Journal of Physical Chemistry B 114 (12), 4138-4144, 2010 | 66 | 2010 |
| Ovalbumin, ovotransferrin, lysozyme: three model proteins for structural modifications at the air− water interface V Lechevalier, T Croguennec, S Pezennec, C Guérin-Dubiard, M Pasco, ... Journal of Agricultural and Food Chemistry 51 (21), 6354-6361, 2003 | 66 | 2003 |
| Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures C Le Floch-Fouéré, S Pezennec, V Lechevalier, S Beaufils, B Desbat, ... Food Hydrocolloids 23 (2), 352-365, 2009 | 63 | 2009 |
| Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties V Lechevalier, C Guérin-Dubiard, M Anton, V Beaumal, ED Briand, ... Journal of Food Engineering 195, 137-149, 2017 | 62 | 2017 |
| The food matrix affects the anthocyanin profile of fortified egg and dairy matrices during processing and in vitro digestion C Pineda-Vadillo, F Nau, C Guerin-Dubiard, J Jardin, V Lechevalier, ... Food chemistry 214, 486-496, 2017 | 61 | 2017 |
| Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties V Lechevalier, C Guérin-Dubiard, M Anton, V Beaumal, ED Briand, ... Journal of Food Engineering 195, 40-51, 2017 | 59 | 2017 |
| In vitro digestion of complex foods: How microstructure influences food disintegration and micronutrient bioaccessibility M Hiolle, V Lechevalier, J Floury, N Boulier-Monthéan, C Prioul, D Dupont, ... Food Research International 128, 108817, 2020 | 49 | 2020 |
| Strong improvement of interfacial properties can result from slight structural modifications of proteins: the case of native and dry-heated lysozyme Y Desfougeres, A Saint-Jalmes, A Salonen, V Vié, S Beaufils, S Pezennec, ... Langmuir 27 (24), 14947-14957, 2011 | 47 | 2011 |
| Evidence for synergy in the denaturation at the air–water interface of ovalbumin, ovotransferrin and lysozyme in ternary mixture V Lechevalier, T Croguennec, S Pezennec, C Guérin-Dubiard, M Pasco, ... Food Chemistry 92 (1), 79-87, 2005 | 46 | 2005 |
| Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits F Guyomarc'h, G Arvisenet, S Bouhallab, F Canon, SM Deutsch, V Drigon, ... Trends in Food Science & Technology 108, 119-132, 2021 | 43 | 2021 |
| Recent trends in design of healthier plant-based alternatives: Nutritional profile, gastrointestinal digestion, and consumer perception K Sridhar, S Bouhallab, T Croguennec, D Renard, V Lechevalier Critical Reviews in Food Science and Nutrition 63 (30), 10483-10498, 2023 | 42 | 2023 |
| Soft-matter approaches for controlling food protein interactions and assembly A Boire, D Renard, A Bouchoux, S Pezennec, T Croguennec, ... Annual review of food science and technology 10, 521-539, 2019 | 40 | 2019 |
| Global overview of the risk linked to the Bacillus cereus group in the egg product industry: identification of food safety and food spoilage markers C Techer, F Baron, L Delbrassinne, R Belaïd, N Brunet, A Gillard, ... Journal of applied microbiology 116 (5), 1344-1358, 2014 | 40 | 2014 |
| Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation Y Desfougères, V Lechevalier, S Pezennec, F Artzner, F Nau Journal of agricultural and food chemistry 56 (13), 5120-5128, 2008 | 38 | 2008 |
| Succinimidyl residue formation in hen egg-white lysozyme favors the formation of intermolecular covalent bonds without affecting its tertiary structure Y Desfougères, J Jardin, V Lechevalier, S Pezennec, F Nau Biomacromolecules 12 (1), 156-166, 2011 | 37 | 2011 |
