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المؤلفون: Didier Dupont, Jaspreet Singh, Juliane Floury, Maria J. Ferrua, Geeshani Somaratne, Aiqian Ye, R. Paul Singh, Françoise Nau
المساهمون: Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Riddet Institute, Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Fonterra Research and Development Centre, University of California [Davis] (UC Davis), University of California, Massey Institute of Food Science and Technology
المصدر: Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2020, 98, pp.105228. ⟨10.1016/j.foodhyd.2019.105228⟩مصطلحات موضوعية: General Chemical Engineering, Confocal, Kinetics, microstructure, microscopie confocale, digestion, confocal microscopy, 01 natural sciences, law.invention, 0404 agricultural biotechnology, Pepsin, Confocal microscopy, law, digestion in vitro, 0103 physical sciences, [SDV.IDA]Life Sciences [q-bio]/Food engineering, désintégration de gel, 010304 chemical physics, biology, blanc d'oeuf, nutriment, Chemistry, nutrient, pepsin A, 04 agricultural and veterinary sciences, General Chemistry, Microstructure, 040401 food science, traitement thermique de l'aliment, désintégration mécanique, microstructure des aliments, Self-healing hydrogels, biology.protein, Biophysics, pepsine, hydrogel, Digestion, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science, Egg white, traitement thermique
