Enzymatic mediated modification of gum Arabic by curcumin oxidation products: Physicochemical and self-assembly study-Reference-Cited by-同舟云学术

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

Published:2022-05 Issue: Volume:126 Page:107451
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Adam Aurélie A.,Jasniewski Jordane^ORCID,Vuillemin Marie E.^ORCID,Simard Blandine,Burgain Jennifer^ORCID,Badin Régis,Muniglia Lionel,Michaux Florentin^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference65 articles.

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2. Determination of the critical aggregation concentration in water of Gum Arabic functionalized with curcumin oxidation products by micro-scale thermophoresis approach;International Journal of Biological Macromolecules;2024-06

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