Complex coacervates formation between gelatin and gum Arabic with different arabinogalactan protein fraction content and their characterization - Archive ouverte HAL
Article Dans Une Revue Food Hydrocolloids Année : 2019

Complex coacervates formation between gelatin and gum Arabic with different arabinogalactan protein fraction content and their characterization

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Chimie Polymères

Catherine Malhiac  : Connectez-vous pour contacter le contributeur

https://hal.science/hal-02331777

Soumis le : jeudi 24 octobre 2019-14:48:52

Dernière modification le : jeudi 15 décembre 2022-13:53:58

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hal-02331777 , version 1 (24-10-2019)

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Zoi Rousi, Catherine Malhiac, Dimitrios Fatouros, Adamantini Paraskevopoulou. Complex coacervates formation between gelatin and gum Arabic with different arabinogalactan protein fraction content and their characterization. Food Hydrocolloids, 2019, 96, pp.577-588. ⟨10.1016/j.foodhyd.2019.06.009⟩. ⟨hal-02331777⟩

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