Interfacial properties of egg white powders before and after dry pasteurisation.

Agricultural Economy and Engineering Department, Faculty of Agriculture, University of Bologna, Via Ravennate, 1020, Villa Almerici, Cesena 47023, Italy, Groupe Matiere Condensee et Materiaux, CNRS-Universite Rennes 1, UMR 6626, Campus Beaulieu Bât 11A, 35042 Rennes CEDEX, France, UMR GEPEA-CNRS 6144, ENITIAA, rue de la Geraudiere, BP 82225, 44322 Nantes Cedex 3, France, Institut National de la Recherche Agronomique, Laboratoire Biopolymeres Interactions Assemblages, BP 71627, 44316 Nantes Cedex 3, France, UMR Science et Technologie du Lait et de l’Oeuf, INRA-AGROCAMPUS, 65 rue de Saint-Brieuc, CS 84215, 35042 Rennes CEDEX, France *corresponding author: valerie.lechevalier@agrocampus-rennes.fr