Protein aggregates modulate the texture of emulsified and acidified dairy model systems

Perrine Gelebart (1) , Alain Riaublanc (1) , Marie-Hélène Famelart (2) , Camille Jonchere (1) , Valerie Beaumal (1) , Marc Anton (1) , Catherine Garnier (1)

1 BIA - Unité de recherche sur les Biopolymères, Interactions Assemblages
2 STLO - Science et Technologie du Lait et de l'Oeuf

Protein aggregates modulate the texture of emulsified and acidified dairy model systems. 17. Food Colloids Conference - Food Colloids 2018

Mots clés: traitement thermique; émulsion; texture; dairy product; aggregates

Mots clés: analyse de texture; acidification; agrégat; traitement thermique de l'aliment; émulsion alimentaire; produit laitier

Domaines: Alimentation et Nutrition; Ingénierie des aliments

Perrine Gelebart, Alain Riaublanc, Marie-Hélène Famelart, Camille Jonchere, Valerie Beaumal, et al.. Protein aggregates modulate the texture of emulsified and acidified dairy model systems. 17. Food Colloids Conference - Food Colloids 2018, Apr 2018, Leeds, United Kingdom. ⟨hal-02198135⟩