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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

The influence of the finest coal particles on the frothability of some three-phase systemsSABLIK, J; PAWLIK, J.Powder technology. 1983, Vol 36, Num 1, pp 21-24, issn 0032-5910Article

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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

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

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

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Behavior of slag foaming caused by blowing gas in molten slagsWU, Keng; QIAN, Wei; CHU, Shaojun et al.ISIJ international. 2000, Vol 40, Num 10, pp 954-957, issn 0915-1559Article

Application of ELISA to quantitative evaluation of foam-active protein in the malting and brewing processesISHIBASHI, Y; KAKUI, T; TERANO, Y et al.Journal of the American Society of Brewing Chemists. 1997, Vol 55, Num 1, pp 20-23, issn 0361-0470Article

Foaming properties of a natural cyclic lipoheptapeptide belonging to a special class of amphiphilic moleculesRAZAFINDRALAMBO, H; PAQUOT, M; BANIEL, A et al.Food hydrocolloids. 1997, Vol 11, Num 1, pp 59-62, issn 0268-005XArticle

Combined acid deamidation and enzymic hydrolysis for improvement of the functional properties of wheat glutenMIMOUNI, B; RAYMOND, J; MERLE-DESNOYERS, A. M et al.Journal of cereal science (Print). 1994, Vol 20, Num 2, pp 153-165, issn 0733-5210Article