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

Abstract : Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00729269
Contributor : Céline Martel <>
Submitted on : Friday, September 7, 2012 - 3:31:07 PM
Last modification on : Friday, May 29, 2020 - 12:26:16 PM

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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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