@inproceedings{ourvoismaloisel:hal-03938652,
TITLE = {A multi-scale approach of the foaming and emulsifying properties of Soybean co-products~: comparisons and synergy with protein solutions},
AUTHOR = {Ourvois-Maloisel, Noemie and Vi{\'e},
V. and Gauffre, Fabienne and Paquin, Ludovic and Surel, Claire and Saint-Jalmes, Arnaud},
URL = {https://hal.science/hal-03938652},
BOOK
TITLE = {IOP food physics 2023},
ADDRESS = {saclay, France},
ORGANIZATION = {IOP},
YEAR = {2023},
MONTH = Jan, HAL_ID = {hal-03938652},
HAL_VERSION = {v1},
}