Work

Relationship between the emulsifying properties of Acacia gums and the retention and diffusion of aroma compounds

Year: 2009

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2009.09.003

Authors: Géraldine Savary, Nicolas Hucher, Estelle Bernadi, Michel Grisel, Catherine Malhiac

Institutions: Centre National de la Recherche Scientifique, Université Le Havre Normandie, Unité de Recherche en Chimie Organique et Macromoléculaire

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W1994917794

FWCI: 2.011

Cites: 34

Cited by: 29

Related to: 10