Modulation of the texture of emulsified and acidified model systems by the addition of protein aggregates

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

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

Modulation of the texture of emulsified and acidified model systems by the addition of protein aggregates. Colloque Biopolymers 2017

Mots clés: agrégat; émulsion; texture

Mots clés: émulsion alimentaire; innovation alimentaire; agrégat protéique; gel acide; protéine de lait

Domaines: Alimentation et Nutrition; Ingénierie des aliments

Perrine Gelebart, Catherine Garnier, Alain Riaublanc, Marie-Hélène Famelart, Marc Anton. Modulation of the texture of emulsified and acidified model systems by the addition of protein aggregates. Colloque Biopolymers 2017, Nov 2017, Nantes, France. ⟨hal-02215895⟩