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Dry-heating of egg white proteins: how a multiscale approach may help to predict foaming properties from 2D interface measurements.
Valérie Lechevalier-Datin
1
Y. Desfougères
K. Cheng
S. Pezennec
A. Salonen
A. Saint Jalmes
S. Beaufils
Francoise Nau
1
Valérie Lechevalier-Datin 1
Mail :
Author Employer institution : AGROCAMPUS OUEST
Y. Desfougères
Author
K. Cheng
Author
S. Pezennec
Author
A. Salonen
Author
A. Saint Jalmes
Mail :
Author IdHAL : arnaud-saint-jalmes
S. Beaufils
Mail :
Author IdHAL : sylvie-beaufils ResearcherId : http://www.researcherid.com/rid/N-1563-2014
Francoise Nau 1
Mail :
Author Employer institution : AGROCAMPUS OUEST
1
STLO - Science et Technologie du Lait et de l'Oeuf (65, rue de Saint Brieuc 35042 Rennes - France)
- INRA - Institut National de la Recherche Agronomique : UMR1253 (France)
- AGROCAMPUS OUEST (Institut Supérieur des Sciences Agronomiques, Agroalimentaires, Horticoles et du Paysage - 65, rue de St Brieuc - CS 84215 - 35042 Rennes cedex - France)
Abstract : Dry-heating of egg white proteins: how a multiscale approach may help to predict foaming properties from 2D interface measurements.
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729165
Contributor : Céline Martel <>
Submitted on : Friday, September 7, 2012 - 3:24:11 PM
Last modification on : Tuesday, March 17, 2020 - 3:09:21 AM
Contributor : Céline Martel <>
Submitted on : Friday, September 7, 2012 - 3:24:11 PM
Last modification on : Tuesday, March 17, 2020 - 3:09:21 AM
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- HAL Id : hal-00729165, version 1
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Valérie Lechevalier-Datin, Y. Desfougères, K. Cheng, S. Pezennec, A. Salonen, et al.. Dry-heating of egg white proteins: how a multiscale approach may help to predict foaming properties from 2D interface measurements.. 2009, non paginé. ⟨hal-00729165⟩
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