Impact of the homogenization process on the structure and antioxidant properties of chitosan-lignin composite films

Autor: Aurélie Lagorce-Tachon, Pascale Winckler, Camille Lauquin, Frédéric Debeaufort, Sandra Domenek, Kevin Crouvisier-Urion, Thomas Karbowiak, Wirongrong Tongdeesoontorn

Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2017, 236, pp.120-126. ⟨10.1016/j.foodchem.2017.03.094⟩
Food Chemistry, Elsevier, 2017, 〈10.1016/j.foodchem.2017.03.094〉

9th International Conference on Water in Food Conference Date : MAY 22-24, 2016 Conference Location : Leuven, BELGIUM; International audience; This work investigated the impact of two homogenization treatments, High Shear (HS) and High Pressure (HP),

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c51be46d2efe27edb8c86c4f26d3ac0
https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01510433