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Journal Articles Food Hydrocolloids Year : 2022

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

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hal-03552124 , version 1 (02-02-2022)

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