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Enzymatic mediated modification of gum Arabic by curcumin oxidation products: physicochemical and self-assembly study

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https://hal.univ-lorraine.fr/hal-03552124
Contributor : Jordane Jasniewski Connect in order to contact the contributor
Submitted on : Wednesday, February 2, 2022 - 10:15:15 AM
Last modification on : Thursday, February 3, 2022 - 3:40:03 AM
Long-term archiving on: : Tuesday, May 3, 2022 - 6:37:46 PM

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Aurélie Adam, Jordane Jasniewski, Marie Vuillemin, Blandine Simard, Jennifer Burgain, et al.. Enzymatic mediated modification of gum Arabic by curcumin oxidation products: physicochemical and self-assembly study. Food Hydrocolloids, Elsevier, 2022, 126, pp.107451. ⟨10.1016/j.foodhyd.2021.107451⟩. ⟨hal-03552124⟩

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