Impact of process and physico-chemical conditions on the formation of curcumin-whey protein composite particles capable to stabilize food-compatible oil in water emulsions
Authors:
- Aditya NayakANAditya Nayak
- Claude GenotCGClaude Genot
- Anne MeynierAMAnne Meynier
- Angélina DorlandoADAngélina Dorlando
- Isabelle CapronICIsabelle Capron
Open Access
Abstract
No abstract availableKeywords
Funding Information
- INRAE
- European Commission (609398)
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