@inproceedings{audebert:hal-02107861,
TITLE = {New approach for the characterisation of dairy protein foams stability},
AUTHOR = {Audebert, Alexia and Beaufils, Sylvie and Lechevalier-Datin, Val{\'e}rie and Le Floch-Fou{\'e}r{\'e},
C{\'e}cile and Saint-Jalmes, Arnaud and Cox, Simon and Pezennec, St{\'e}phane and Leconte, Nadine},
URL = {https://hal.science/hal-02107861},
BOOK
TITLE = {Edible Soft Matter -- a SoftComp Topical Workshop},
ADDRESS = {Le Mans, France},
YEAR = {2019},
MONTH = Apr, KEYWORDS = {produit laitier ; propri{\'e}t{\'e} moussante ; rheological behaviour ; rh{\'e}ologie ; traitement thermique de l'aliment ; propri{\'e}t{\'e} interfaciale ; coalescence ; propri{\'e}t{\'e} physicochimique du lait ; mousse alimentaire ; comportement rh{\'e}ologique ; prot{\'e}ine de lait},
HAL_ID = {hal-02107861},
HAL_VERSION = {v1},
}