@inproceedings{madadlou:hal-02107864,
TITLE = {Acid-induced gel properties of an alginate-in-whey protein emulsion},
AUTHOR = {Madadlou, Ashkan and Saint-Jalmes, Arnaud and Pezennec, St{\'e}phane and Famelart, Marie-H{\'e}l{\`e}ne and Rousseau, Florence and Floury, Juliane and Dupont, Didier},
URL = {https://hal.science/hal-02107864},
BOOK
TITLE = {Edible Soft Matter -- a SoftComp Topical Workshop},
ADDRESS = {Le Mans, France},
PAGES = {np},
YEAR = {2019},
MONTH = Apr, KEYWORDS = {rh{\'e}ologie ; produit laitier ; rheological behaviour ; {\'e}mulsion ; lactoserum ; g{\'e}lation ; prot{\'e}ine de lait ; comportement rh{\'e}ologique ; gel acide ; propri{\'e}t{\'e} physicochimique du lait ; {\'e}mulsion alimentaire ; traitement thermique de l'aliment ; gelation thermique},
HAL_ID = {hal-02107864},
HAL_VERSION = {v1},
}