The effect of pH and heat treatments on the foaming properties of purified α-lactalbumin from camel milk

The effect of pH and heat treatments on the foaming properties of purified α-lactalbumin from camel milk

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Colloids and Surfaces B: Biointerfaces - Volume 156, 1 August 2017, Pages 55-61

Roua Lajnaf, Laetitia Picart-Palmade, Hamadi Attia, Sylvie Marchesseau, M.A. Ayadi,