Camel α−lactalbumin at the oil−water interface: Effect of pH and heat treatment on the structure, surface characteristics and emulsifying properties

Maroua Ellouze (1, 2) , Christophe Vial (1) , Hamadi Attia (2) , Mohamed Ali Ayadi (2)

1 IP - Institut Pascal
2 ENIS - École Nationale d'Ingénieurs de Sfax | National School of Engineers of Sfax

Domaines: Sciences du Vivant [q-bio]

Maroua Ellouze, Christophe Vial, Hamadi Attia, Mohamed Ali Ayadi. Camel α−lactalbumin at the oil−water interface: Effect of pH and heat treatment on the structure, surface characteristics and emulsifying properties. LWT - Food Science and Technology, 2019, 116, pp.108550 -. ⟨10.1016/j.lwt.2019.108550⟩. ⟨hal-03488164⟩