Optimization of dry heat treatment of egg white in relation to foam and interfacial properties

Abstract : The properties of foams processed with reconstituted egg white were investigated as a function of the denaturation undergone by the proteins during the pasteurization stage in dry state. Various time?temperature tables were applied on the original egg white powder, ranging from 1 to 7 days, and from 60 to 80
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https://hal-agrocampus-ouest.archives-ouvertes.fr/hal-00730035
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Submitted on : Friday, September 7, 2012 - 4:06:59 PM
Last modification on : Wednesday, May 22, 2019 - 2:54:02 PM

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E. Talansier, C. Loisel, D. Dellavalle, A. Desrumaux, Valérie Lechevalier-Datin, et al.. Optimization of dry heat treatment of egg white in relation to foam and interfacial properties. Lebensmittel wissenschaft und technologie, 2009, 42, pp.496-503. ⟨10.1016/j.lwt.2008.09.013⟩. ⟨hal-00730035⟩

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