Foisonnement : les nouvelles ambitions des protéines = Whipping : new applications for proteinsLANGLEY-DANYSZ, P.RIA. Revue économique et technique de l'industrie alimentaire européenne. 1996, Num 561, pp 81-82, issn 0035-4244Article

Stable foams in activated sludge plantsGODDARD, A. J; FORSTER, C. F.Enzyme and microbial technology. 1987, Vol 9, Num 3, pp 164-168, issn 0141-0229Article

Functional properties of native and positively and negatively charged modified bovine serum albuminMURPHY, M. C; HOWELL, N. K.Journal of the science of food and agriculture. 1991, Vol 55, Num 3, pp 489-492, issn 0022-5142Article

Bestimmung der Schaumeigenschaften von Kältemittel-Öl-Gemischen = Determination of the foam characteristics of refrigerant oil mixturesHEIDE, Rudolf.KI. Luft- und Kältetechnik. 2000, Vol 36, Num 10, pp 482-485, issn 0945-0459Article

Foam stabilization by protein-polysaccharide complexesDICKINSON, E; IZGI, E.Colloids and surfaces. A, Physicochemical and engineering aspects. 1996, Vol 113, Num 1-2, pp 191-202, issn 0927-7757, 11 p.Article

Effect of amidation on the foaming and physico-chemical properties of bovine serum albuminHOWELL, N. K; TAYLOR, C.International journal of food science & technology. 1991, Vol 26, Num 4, pp 385-395, issn 0950-5423Article

Ovomucin-food protein conjugates prepared through the transglutaminase reactionKATO, A; WADA, T; KOBAYASHI, K et al.Agricultural and biological chemistry. 1991, Vol 55, Num 4, pp 1027-1031, issn 0002-1369Article

Emulsifying and foaming properties of sodium caseinate obtained from extrusion processBRITTEN, M; BASTRASH, S; FORTIN, J et al.Milchwissenschaft. 1993, Vol 48, Num 6, pp 303-306, issn 0026-3788Article

Effects of the attachment of small molecules by carbodiimide-mediated condensation on the physicochemical and functional properties of bovine serum albuminMURPHY, M. C; HOWELL, N. K.Journal of the science of food and agriculture. 1991, Vol 55, Num 1, pp 117-140, issn 0022-5142Article

Effect of thiolation on the physicochemical and functional properties of bovine serum albuminMURPHY, M. C; HOWELL, N. K.Journal of the science of food and agriculture. 1990, Vol 53, Num 4, pp 549-558, issn 0022-5142Article

Contribution à l'étude des propriétés moussantes des vins de Champagne. Etude quantitative et qualitative des protéines des moûts et des vins de base champenois = Contribution to the study of Champagne wines foaming properties. Quantitative and qualitative study of the musts and the Champagne base wines proteinsMarchal, Richard; Maujean, A.1995, 162 p.Thesis

Kälteeinfluss auf FlüssigeiSCHOLTYSSEK, S; KNORR, R.Archiv für Geflügelkunde. 1991, Vol 55, Num 5, pp 213-216, issn 0003-9098Article

Die Zeitabhängigkeit des Bierschaumzerfalls = The dependency on time of beer foam collapseSAVEL, J; BASAROVA, G.Monatsschrift für Brauwissenschaft. 1991, Vol 44, Num 3, pp 107-111, issn 0723-1520, 5 p.Article

Emulsifying and foaming properties of protein isolates prepared from heated milksGRUFFERTY, M. B; MULVIHILL, D. M.Journal of the Society of Dairy Technology. 1991, Vol 44, Num 1, pp 13-19, issn 0037-9840Article

Influence of competitive adsorption of a lysopalmitoylphosphatidylcholine on the functinal properties of puroindoline, a lipid-binding protein isolated from wheat flourWILDE, P. J; CLARK, D. C; MARION, D et al.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 10, pp 1570-1576, issn 0021-8561Article

Experiences with a new foam stability analyzer, system CarlsbergHALLGREN, L; ROSENDAL, I; NØRAGER RASMUSSEN, J et al.Journal of the American Society of Brewing Chemists. 1991, Vol 49, Num 2, pp 78-86, issn 0361-0470Article

Standardized procedure for measuring foaming properties of three proteins, a collaborative studyPHILLIPS, L. G; GERMAIN, J. B; SMITH, D. M et al.Journal of food science. 1990, Vol 55, Num 5, pp 1441-1444, issn 0022-1147, 4 p., 1453 [5 p.]Article

Use of magnetic resonance imaging for evaluation of beer foam characteristicsHEIL, J. R; MCCARTHY, K. L; GERMAN, J. B et al.Journal of the American Society of Brewing Chemists. 1990, Vol 48, Num 4, pp 119-122, issn 0361-0470, 4 p.Article

Les acides amide éther carboxyliques: matières premières nouvelles pour l'industrie cosmétique = Carboxylic acid ether amides: new raw materials for the cosmetic industryMEYER, H.Parfums, cosmétiques, arômes. 1988, Num 82, pp 88-92, issn 0337-3029Article

Characteristics of sparkling base wines affecting foam behaviorANDRES-LACUEVA, C; LOPEZ-TAMAMES, E; LAMUELA-RAVENTOS, R. M et al.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 4, pp 989-995, issn 0021-8561Article

Foaming properties of modified faba bean protein isolatesHUSBAND, F. A; WILDE, P. J; CLARK, D. C et al.Food hydrocolloids. 1994, Vol 8, Num 5, pp 455-468, issn 0268-005XArticle

Effect of structural changes on foaming properties of soy proteinsRAWEL, H. M; MUSCHIOLIK, G.Food hydrocolloids. 1994, Vol 8, Num 3-4, pp 287-298, issn 0268-005XConference Paper

Effects of aqueous ethanol washing on the physicochemical and functional properties of Safflower (Carthamus tinctorius) seed proteinsTASNEEM, R; PRAKASH, V.Journal of the science of food and agriculture. 1992, Vol 59, Num 2, pp 237-244, issn 0022-5142Article

Foaming and emulsifying properties of pea albumin fractions and partial characterisation of surface-active componentsLU, B-Y; QUILLIEN, L; POPINEAU, Y et al.Journal of the science of food and agriculture. 2000, Vol 80, Num 13, pp 1964-1972, issn 0022-5142Article

Influence of variety and aging on foaming properties of cava (sparkling wine)ANDRES-LACUEVA, C; LAMUELA-RAVENTOS, R. M; BUXADERAS, S et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 7, pp 2520-2525, issn 0021-8561Article