Microencapsulation and controlled release of α-tocopherol by complex coacervation between pea protein and tragacanth gum: A comparative study with arabic and tara gums - La Rochelle Université Accéder directement au contenu
Article Dans Une Revue Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies Année : 2022

Microencapsulation and controlled release of α-tocopherol by complex coacervation between pea protein and tragacanth gum: A comparative study with arabic and tara gums

Fichier principal
Vignette du fichier
S1466856422000364.pdf (1.52 Mo) Télécharger le fichier
Origine Fichiers produits par l'(les) auteur(s)

Dates et versions

hal-03777347 , version 1 (22-07-2024)

Licence

Identifiants

Citer

Jérémy Carpentier, Egle Conforto, Carine Chaigneau, Jean-Eudes Vendeville, Thierry Maugard. Microencapsulation and controlled release of α-tocopherol by complex coacervation between pea protein and tragacanth gum: A comparative study with arabic and tara gums. Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2022, 77, pp.102951. ⟨10.1016/j.ifset.2022.102951⟩. ⟨hal-03777347⟩
33 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Mastodon Facebook X LinkedIn More