Enzymatic mediated modification of gum Arabic by curcumin oxidation products: physicochemical and self-assembly study - Université de Lorraine
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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Catalysis Polymers Material chemistry Food engineering Chemical and Process Engineering Biophysics
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Jordane Jasniewski  : Connect in order to contact the contributor

https://hal.univ-lorraine.fr/hal-03552124

Submitted on : Wednesday, February 2, 2022-10:15:15 AM

Last modification on : Tuesday, August 27, 2024-3:29:24 PM

Long-term archiving on : Tuesday, May 3, 2022-6:37:46 PM

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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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