Structure, gelation, and antioxidant properties of curcumin-doped casein micelle powder produced by spray-drying - Université de Lorraine
Journal Articles Food and Function Year : 2018

Structure, gelation, and antioxidant properties of curcumin-doped casein micelle powder produced by spray-drying

Abstract

Impact of gastric pH profi les on the proteolytic digestion of mixed lg-Xanthan biopolymer gels

Domains

Polymers
Fichier principal
Vignette du fichier
version acceptée Food&Function Khanji 2017.pdf (2.27 Mo) Télécharger le fichier
Origin Files produced by the author(s)

Florentin MICHAUX  : Connect in order to contact the contributor

https://hal.univ-lorraine.fr/hal-02315518

Submitted on : Friday, April 16, 2021-3:35:23 PM

Last modification on : Monday, September 25, 2023-12:28:03 PM

Long-term archiving on : Saturday, July 17, 2021-6:56:44 PM

Download

Dates and versions

hal-02315518 , version 1 (16-04-2021)

Identifiers

Cite

Aya Khanji, Florentin Michaux, Jérémy Petit, Dominique Salameh, Toufic Rizk, et al.. Structure, gelation, and antioxidant properties of curcumin-doped casein micelle powder produced by spray-drying. Food and Function, 2018, 9 (2), pp.971-981. ⟨10.1039/C7FO01923H⟩. ⟨hal-02315518⟩

Export

BibTeX XML-TEI Dublin Core DC Terms EndNote DataCite

Collections

UNIV-LORRAINE LIBIO-UL USJB A2F-UL
53 View
221 Download

Altmetric

Share

More