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New approach for the characterisation of dairy protein foams stability

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اقرأ أكثر حفظ في قائمتي

المؤلفون: Audebert, Alexia; Beaufils, Sylvie; Lechevalier-Datin, Valérie; Le Floch-Fouéré, Cécile; Saint-Jalmes, A.; Cox, S.; Pezennec, Stéphane
المصدر:
EUFOAM 2018 ; https://hal.inrae.fr/hal-02737400 ; EUFOAM 2018, Jul 2018, Liège, Belgium ; http://aimontefiore.org/EUFOAM2018/
الموضوع:
beta lactoglobuline; mousse alimentaire; protéine de lait; propriété interfaciale; coalescence; drainage; disproportionation; stabilité; [SDV.IDA]Life Sciences [q-bio]/Food engineering; [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
نوع التسجيلة:
conference object
اللغة:
English

معلومة اضافية
- Contributors:
  Science et Technologie du Lait et de l'Oeuf (STLO); Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST; Université de /Rennes; Institute of Mathematics, Physics and Computer Science; Aberystwyth University
- بيانات النشر:
  HAL CCSD
- الموضوع:
  2018
- Collection:
  Agrocampus Ouest: HAL
- الموضوع:
  Liège; Belgium
- نبذة مختصرة :
  International audience
- Relation:
  hal-02737400; https://hal.inrae.fr/hal-02737400; https://hal.inrae.fr/hal-02737400/document; https://hal.inrae.fr/hal-02737400/file/abstract_EUFOAM2018_VL-SB_AA-VL-AA-SB_VL_AA_sp_1.pdf; https://hal.inrae.fr/hal-02737400/file/EUFOAM%20final%20version_2.pdf; PRODINRA: 455066
- Rights:
  info:eu-repo/semantics/OpenAccess
- الرقم المعرف:
  edsbas.AC076742

تعليقات

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