Rheology of Whey protein Foams processed by milli- and micro Channels at a high throughput.

Catherine Loisel (1) , Dominique Della Valle (2) , Alain Riaublanc (3) , Martin Laporte , Agnès Montillet (1)

1 GEPEA-MAPS2 - Matrices Aliments Procédés Propriétés Structure - Sensoriel
2 EPUN - Ecole Polytechnique de l'Université de Nantes
3 BIA - Unité de recherche sur les Biopolymères, Interactions Assemblages

Domaines: Sciences de l'ingénieur [physics]; Génie des procédés

Catherine Loisel, Dominique Della Valle, Alain Riaublanc, Martin Laporte, Agnès Montillet. Rheology of Whey protein Foams processed by milli- and micro Channels at a high throughput.. 10th Annual European rheology conference, Apr 2015, Paris, France. ⟨hal-02900113⟩