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; C. Loisel; D. Della Valle; A. Riaublanc; G. Djelveh; J. Legrand

doi:10.1016/j.foodhyd.2010.09.020

Journal articles

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

Document type :

Journal articles

Domain :

Life Sciences [q-bio] / Food engineering / Science des matériaux alimentaires et physico-chimie de l'aliment

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Submitted on : Friday, September 7, 2012 - 3:31:07 PM
Last modification on : Saturday, February 13, 2021 - 3:31:20 AM

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

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

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