Optimization of dry heat treatment of egg white in relation to foam and interfacial properties

E. Talansier (1) , C. Loisel (1) , D. Dellavalle (1) , A. Desrumaux (1) , Valérie Lechevalier-Datin (2) , J. Legrand (1)

1 CNRS - Centre National de la Recherche Scientifique
2 STLO - Science et Technologie du Lait et de l'Oeuf

Optimization of dry heat treatment of egg white in relation to foam and interfacial properties

Mots clés: DRY-HEATING; EGG ALBUMEN POWDER; INTERFACIAL FILMS PROPERTIES; ADSORPTION KINETICS; FOAM PROPERTIES; egg

Mots clés: oeuf; séchage

Domaines: Ingénierie des aliments

E. Talansier, C. Loisel, D. Dellavalle, A. Desrumaux, Valérie Lechevalier-Datin, et al.. Optimization of dry heat treatment of egg white in relation to foam and interfacial properties. LWT - Food Science and Technology, 2009, 42, pp.496-503. ⟨hal-01454064⟩