Open AccessThe physical behavior of food protein's supramolecular structure during freeze-drying
Author(s) -
Stéphanie Passot,
Fernanda Fonseca,
Fabien Brothier,
Saïd Bouhallab
Publication year - 2011
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - maltodextrin , sublimation (psychology) , chemistry , lysozyme , spray drying , freeze drying , amorphous solid , chemical engineering , agglomerate , sucrose , chromatography , crystallography , biophysics , food science , biochemistry , psychology , biology , engineering , psychotherapist