@article{suwareh:hal-04630049,
TITLE = {Peptide bonds cleaved by pepsin are affected by the morphology of heat-induced ovalbumin aggregates},
AUTHOR = {Suwareh, Ousmane and Causeur, David and Le Feunteun, Steven and Jardin, Julien and Briard-Bion, Val{\'e}rie and Pezennec, St{\'e}phane and Nau, Francoise},
URL = {https://hal.inrae.fr/hal-04630049},
JOURNAL = {Food Chemistry},
EDITOR = {https://www.sciencedirect.com/science/article/pii/S0308814624019101},
PUBLISHER = {Elsevier},
VOLUME = {458},
PAGES = {140260},
YEAR = {2024},
MONTH = Jul, DOI = {10.1016/j.foodchem.2024.140260},
KEYWORDS = {Denaturation kinetic constant ; Statistical -methods ; grand average of hydropathy AIC ; Pepsin ; Ovalbumin ; Cleavage site ; Statistical model ; modelling ; Comparison Approach ; Aggregation Function},
PDF = {https://hal.inrae.fr/hal-04630049v1/file/article%20pour%20affichagesuwareh%20et%20al%202024.pdf},
HAL_ID = {hal-04630049},
HAL_VERSION = {v1},
}