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Archive ouverte | Pasquier, Coralie | CCSD

International audience. The formation of dense protein interfacial layers at afree air−water interface is known to result from both diffusion andadvection. Furthermore, protein interactions in concentrated phasesare...

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Archive ouverte | Pasquier, Coralie | CCSD

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Archive ouverte | Pezennec, Stephane | CCSD

International audience. In food technology, proteins are often used to stabilize dispersed systems through the formation of dense interfacial films (foaming, emulsification, encapsulation). Those films are of partic...

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