| Proteomic analysis of hen egg white C Guérin-Dubiard, M Pasco, D Mollé, C Désert, T Croguennec, F Nau Journal of Agricultural and Food Chemistry 54 (11), 3901-3910, 2006 | 247 | 2006 |
| Milk proteins as encapsulation devices and delivery vehicles: Applications and trends GM Tavares, T Croguennec, AF Carvalho, S Bouhallab Trends in Food Science & Technology 37 (1), 5-20, 2014 | 246 | 2014 |
| Influence of pH and salts on egg white gelation T Croguennec, F Nau, G Brule Journal of Food Science 67 (2), 608-614, 2002 | 200 | 2002 |
| Bovine β-lactoglobulin/fatty acid complexes: binding, structural, and biological properties S Le Maux, S Bouhallab, L Giblin, A Brodkorb, T Croguennec Dairy science & technology 94, 409-426, 2014 | 179 | 2014 |
| Hen egg white fractionation by ion-exchange chromatography C Guérin-Dubiard, M Pasco, A Hietanen, AQ del Bosque, F Nau, ... Journal of Chromatography A 1090 (1-2), 58-67, 2005 | 170 | 2005 |
| Interfacial properties of heat-treated ovalbumin T Croguennec, A Renault, S Beaufils, JJ Dubois, S Pezennec Journal of Colloid and Interface Science 315 (2), 627-636, 2007 | 167 | 2007 |
| Heat-induced denaturation, aggregation and gelation of whey proteins A Brodkorb, T Croguennec, S Bouhallab, JJ Kehoe Advanced dairy chemistry: volume 1B: proteins: applied aspects, 155-178, 2016 | 147 | 2016 |
| The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air–water interface S Pezennec, F Gauthier, C Alonso, F Graner, T Croguennec, G Brule, ... Food Hydrocolloids 14 (5), 463-472, 2000 | 142 | 2000 |
| Heat-induced denaturation/aggregation of β-lactoglobulin A and B: kinetics of the first intermediates formed T Croguennec, B T O’Kennedy, R Mehra International Dairy Journal 14 (5), 399-409, 2004 | 137 | 2004 |
| Stable monomeric intermediate with exposed Cys-119 is formed during heat denaturation of β-lactoglobulin T Croguennec, S Bouhallab, D Mollé, BT O’kennedy, R Mehra Biochemical and Biophysical Research Communications 301 (2), 465-471, 2003 | 103 | 2003 |
| Temperature affects the supramolecular structures resulting from α-lactalbumin− lysozyme interaction M Nigen, T Croguennec, D Renard, S Bouhallab Biochemistry 46 (5), 1248-1255, 2007 | 99 | 2007 |
| Influence of pH on the dry heat-induced denaturation/aggregation of whey proteins M Gulzar, S Bouhallab, R Jeantet, P Schuck, T Croguennec Food chemistry 129 (1), 110-116, 2011 | 93 | 2011 |
| Heteroprotein complex coacervation: A generic process T Croguennec, GM Tavares, S Bouhallab Advances in Colloid and Interface Science 239, 115-126, 2017 | 87 | 2017 |
| Les produits laitiers R Jeantet, T Croguennec, M Mahaut, P Schuck, G Brulé Editions Tec & Doc Lavoisier, 2007 | 86 | 2007 |
| Spectroscopic characterization of heat‐induced nonnative β‐lactoglobulin monomers T Croguennec, D Mollé, R Mehra, S Bouhallab Protein Science 13 (5), 1340-1346, 2004 | 79 | 2004 |
| The role of ovotransferrin in egg-white antimicrobial activity: A review J Legros, S Jan, S Bonnassie, M Gautier, T Croguennec, S Pezennec, ... Foods 10 (4), 823, 2021 | 78 | 2021 |
| Simple rapid procedure for preparation of large quantities of ovalbumin T Croguennec, F Nau, S Pezennec, G Brule Journal of Agricultural and Food Chemistry 48 (10), 4883-4889, 2000 | 78 | 2000 |
| Spontaneous co-assembly of lactoferrin and β-lactoglobulin as a promising biocarrier for vitamin B9 AL Chapeau, GM Tavares, P Hamon, T Croguennec, D Poncelet, ... Food Hydrocolloids 57, 280-290, 2016 | 77 | 2016 |
| 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 | 71 | 2023 |
| 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 | 69 | 2003 |
