Processing of phosphocasein dispersions by dynamic high pressure: Effects on the dispersion physico-chemical characteristics and the binding of α-tocopherol acetate to casein micelles - Université de Montpellier Accéder directement au contenu
Article Dans Une Revue Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies Année : 2011

Processing of phosphocasein dispersions by dynamic high pressure: Effects on the dispersion physico-chemical characteristics and the binding of α-tocopherol acetate to casein micelles

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Biochimie, Biologie Moléculaire Ingénierie des aliments

Laetitia Palmade  : Connectez-vous pour contacter le contributeur

https://hal.umontpellier.fr/hal-02059818

Soumis le : mercredi 6 mars 2019-21:43:57

Dernière modification le : mercredi 28 juin 2023-04:21:27

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hal-02059818 , version 1 (06-03-2019)

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Dominique Chevalier-Lucia, Claire Blayo, Alvar Gràcia-Julià, Laetitia Picart-Palmade, Éliane Dumay. Processing of phosphocasein dispersions by dynamic high pressure: Effects on the dispersion physico-chemical characteristics and the binding of α-tocopherol acetate to casein micelles. Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2011, 12 (4), pp.416-425. ⟨10.1016/j.ifset.2011.07.007⟩. ⟨hal-02059818⟩

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