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 Françoise 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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Dry-heating of egg white proteins: how a multiscale approach may help to predict foaming properti.. 2009, non paginé
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729165
Contributeur : Céline Martel <>
Soumis le : vendredi 7 septembre 2012 - 15:24:11
Dernière modification le : mercredi 21 mars 2018 - 16:08:07

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  • HAL Id : hal-00729165, version 1

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AGROCAMPUS-OUEST | UNAM | INRA | AGROCAMPUS-OUEST-UMR-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.. Dry-heating of egg white proteins: how a multiscale approach may help to predict foaming properti.. 2009, non paginé. 〈hal-00729165〉

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