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Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams

I. Nicorescu C. Vial E. Talansier Valérie Lechevalier-Datin 1 C. Loisel D. Della Valle A. Riaublanc G. Djelveh J. Legrand
1 STLO - Science et Technologie du Lait et de l'Oeuf
Abstract : Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams
Keywords : Thermal treatment Whey proteins Egg white proteins Protein foam Foam stability
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Journal articles
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729269
Contributor : Céline Martel Connect in order to contact the contributor
Submitted on : Friday, September 7, 2012 - 3:31:07 PM
Last modification on : Wednesday, April 6, 2022 - 4:08:11 PM

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AGROCAMPUS-OUEST | UNAM | INRA | INRAE | STLO

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I. Nicorescu, C. Vial, E. Talansier, Valérie Lechevalier-Datin, C. Loisel, et al.. Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams. Food Hydrocolloids, Elsevier, 2011, 25 (4), pp.797-808. ⟨10.1016/j.foodhyd.2010.09.020⟩. ⟨hal-00729269⟩

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