Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams
Abstract
Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams
Journal Articles
Food Hydrocolloids
Year : 2011
Céline Martel : Connect in order to contact the contributor
https://institut-agro-rennes-angers.hal.science/hal-00729269
Submitted on : Friday, September 7, 2012-3:31:07 PM
Last modification on : Friday, May 26, 2023-2:52:50 PM
Dates and versions
Identifiers
- HAL Id : hal-00729269 , version 1
- DOI : 10.1016/j.foodhyd.2010.09.020
- PRODINRA : 43065
- WOS : 000287309700030
Cite
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, 2011, 25 (4), pp.797-808. ⟨10.1016/j.foodhyd.2010.09.020⟩. ⟨hal-00729269⟩
31
View
1
Download