Comparative effect of thermal treatment on the physicochemical properties of whey and egg white protein foams

Food Hydrocolloids

Volumn 25, Issue 4, 2011, Pages 797-808

  Nicorescu, I ^a   Vial, C ^b   Talansier, E ^a   Lechevalier, V ^c   Loisel, C ^a   Della Valle, D ^a   Riaublanc, A ^d   Djelveh, G ^b   Legrand, J ^e  

^a CNRS   (France)

^b UNIVERSITÉ CLERMONT AUVERGNE   (France)

^c AGROCAMPUS OUEST   (France)

^d INRA   (France)

^e Universite de Nantes   (France)

Author keywords

Egg white proteins; Foam stability; Protein foam; Thermal treatment; Whey proteins

Indexed keywords

PROTEINS; STABILITY;

COMMERCIAL PROTEINS; EGG WHITE PROTEINS; FOAM STABILITY; FOAMABILITY; FOOD INDUSTRIES; OPTIMISATIONS; PHYSICOCHEMICAL PROPERTY; PROTEIN FOAM; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

HEAT TREATMENT;

EID: 79851507537     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.09.020     Document Type: Article

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