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⟩