Open AccessDry heating of egg white proteins: how a multiscale approach may help to predict foaming properties from 2D interface measurements
Author(s) -
Valérie Lechevalier-Datin,
Yann Desfougères,
Ken Cheng,
Stéphane Pezennec,
Anniina Salonen,
Arnaud SaintJalmes,
Sylvie Beaufils,
Françoise Nau
Publication year - 2009
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - interface (matter) , egg white , materials science , white (mutation) , computer science , biological system , composite material , chemistry , biology , food science , biochemistry , gene , capillary number , capillary action