The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air-water interface - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement
Journal Articles Food Hydrocolloids Year : 2000

The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air-water interface

Stephane Pezennec
UR 0121 Laboratoire de recherche de Technologie Laitière
CV
F. Gauthier
  • Function : Author
C. Alonso
  • Function : Author
F. Graner
  • Function : Author
Thomas Croguennec
CV
G. Brulé
  • Function : Author
A. Renault
  • Function : Author

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Food engineering

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https://hal.inrae.fr/hal-02694337

Submitted on : Monday, June 1, 2020-8:10:49 AM

Last modification on : Thursday, December 2, 2021-3:42:05 PM

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hal-02694337 , version 1 (01-06-2020)

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  • HAL Id : hal-02694337 , version 1
  • PRODINRA : 60075

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Stephane Pezennec, F. Gauthier, C. Alonso, F. Graner, Thomas Croguennec, et al.. The protein net electric charge determines the surface rheological properties of ovalbumin adsorbed at the air-water interface. Food Hydrocolloids, 2000, 14, pp.463-472. ⟨hal-02694337⟩

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