M. Bax

Muscle composition slightly affects in vitro digestion of aged and cooked meat: identification of associated proteomic markers.

V. Santé-Lhoutellier, T. Sayd, D. Rémond, 2013, Food chemistry.

Proteomic profile evolution during steatosis development in ducks.

C. Chambon, X. Fernandez, N. Marty-Gasset, 2012, Poultry science.

Effects of Meat Cooking, and of Ingested Amount, on Protein Digestion Speed and Entry of Residual Proteins into the Colon: A Study in Minipigs

V. Santé-Lhoutellier, C. Buffière, C. Gaudichon, 2013, PloS one.

Cooking temperature is a key determinant of in vitro meat protein digestion rate: investigation of underlying mechanisms.

Didier Rémond, Jean-Dominique Daudin, Philippe Gatellier, 2012, Journal of agricultural and food chemistry.

Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature.

V. Santé-Lhoutellier, L. Aubry, P. Gatellier, 2010, Meat science.

Characterization of protein aggregates following a heating and freezing process

V. Santé-Lhoutellier, L. Aubry, T. Astruc, 2011 .