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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
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https://hal.univ-lorraine.fr/hal-02315518
Contributor : Florentin MICHAUX Connect in order to contact the contributor
Submitted on : Friday, April 16, 2021 - 3:35:23 PM
Last modification on : Wednesday, January 26, 2022 - 6:30:50 PM
Long-term archiving on: : Saturday, July 17, 2021 - 6:56:44 PM

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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, Cambridge : Royal Society of Chemistry, 2018, 9 (2), pp.971-981. ⟨10.1039/C7FO01923H⟩. ⟨hal-02315518⟩

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