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

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Sciences du Vivant [q-bio]

Thierry MAUGARD  : Connectez-vous pour contacter le contributeur

https://univ-rochelle.hal.science/hal-03777347

Soumis le : mercredi 14 septembre 2022-15:54:16

Dernière modification le : mardi 23 janvier 2024-12:58:04

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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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