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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 
1 STLO - Science et Technologie du Lait et de l'Oeuf
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 Connect in order to contact the contributor
Submitted on : Friday, September 7, 2012 - 3:24:11 PM
Last modification on : Wednesday, April 6, 2022 - 4:08:11 PM

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  • HAL Id : hal-00729165, version 1

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AGROCAMPUS-OUEST | INRA | UNAM | AGROCAMPUS-OUEST-UMR-STLO | INRAE | STLO

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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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