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
Document type :
Journal articles
Complete list of metadatas
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 : Thursday, February 7, 2019 - 3:14:14 PM

Identifiers

Collections

AGROCAMPUS-OUEST | UNAM | INRA

Citation

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⟩

Export

BibTeX TEI DC DCterms EndNote

Share

Metrics

Record views

79

CONTACT : Catherine Cliquet : publication@agrocampus-ouest.fr