Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures

Cécile Le Floch‐Fouéré, Stéphane Pezennec, Sylvie Beaufils, B. Desbat, Michel Pézolet, Anne Renault

Food Hydrocolloids · 2008 · 61 citations · 48 references

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