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

Autor:	Aurélie A. Adam, Jordane Jasniewski, Marie E. Vuillemin, Blandine Simard, Jennifer Burgain, Régis Badin, Lionel Muniglia, Florentin Michaux
Rok vydání:	2022
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Food Hydrocolloids. 126:107451
ISSN:	0268-005X
DOI:	10.1016/j.foodhyd.2021.107451
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::8919ab9c069774121856cdd9006f1560 https://doi.org/10.1016/j.foodhyd.2021.107451 Zobrazit plný text záznamu Full Text from ScienceDirect