Dry-heating of egg white proteins: how a multiscale approach may help to predict foaming properties from 2D interface measurements. - Archive ouverte HAL Access content directly
Other Publications Year : 2009

Dry-heating of egg white proteins: how a multiscale approach may help to predict foaming properties from 2D interface measurements.

Y. Desfougères
  • Function : Author
K. Cheng
  • Function : Author
S. Pezennec
A. Salonen
  • Function : Author
A. Saint Jalmes
S. Beaufils
Francoise Nau

Abstract

Dry-heating of egg white proteins: how a multiscale approach may help to predict foaming properties from 2D interface measurements.
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Dates and versions

hal-00729165 , version 1 (07-09-2012)

Identifiers

  • HAL Id : hal-00729165 , version 1

Cite

Valérie Lechevalier-Datin, Y. Desfougères, K. Cheng, S. Pezennec, A. Salonen, et al.. Dry-heating of egg white proteins: how a multiscale approach may help to predict foaming properties from 2D interface measurements.. 2009, non paginé. ⟨hal-00729165⟩
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