@misc{lazzaro:hal-01339540,
TITLE = {The gradual disaggregation of casein micelles improves their emulsifying capacities and decreases the stability of dairy emulsions.},
AUTHOR = {Lazzaro, Fanny and Beaucher, Eric and Lopez, Christelle and Madec, Marie-Noelle and Saint-Jalmes, A. and Violleau, F. and Gaucher, M. and Gaucheron, Frederic},
URL = {https://hal.science/hal-01339540},
NOTE = {Poster},
HOWPUBLISHED = {13. International Hydrocolloids Conference (IHC)},
PAGES = {np},
YEAR = {2016},
MONTH = May, KEYWORDS = {\'e}l{\'e}ment min{\'e}raux ; floculation ; micelle de cas{\'e}ine ; produit laitier ; {\'e}mulsion ; d{\'e}sagr{\'e}gation},
HAL_ID = {hal-01339540},
HAL_VERSION = {v1},
}