Microencapsulation and controlled release of α-tocopherol by complex coacervation between pea protein and tragacanth gum: A comparative study with arabic and tara gums - Archive ouverte HAL Access content directly
Journal Articles Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies Year : 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

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Thierry MAUGARD  : Connect in order to contact the contributor

https://hal-univ-rochelle.archives-ouvertes.fr/hal-03777347

Submitted on : Wednesday, September 14, 2022-3:54:16 PM

Last modification on : Friday, March 24, 2023-2:53:28 PM

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hal-03777347 , version 1 (14-09-2022)

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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⟩

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