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Collection : Universite De Bourgogne (Ub) فلترة بواسطة : موضوع

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Controlled release of riboflavin encapsulated in pea protein microparticles prepared by emulsion-enzymatic gelation process

Authors : Djoullah, Attaf; Saurel, Rémi;

Subjects: Riboflavin; Pea proteins; Emulsion

Source: ISSN: 0260-8774 ; Journal of Food Engineering ; https://institut-agro-dijon.hal.science/hal-03122505 ; Journal of Food Engineering, 2021, 292, pp.110276. ⟨10.1016/j.jfoodeng.2020.110276⟩.

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Dissertation/ Thesis

Enzymatic cross-linking of pea proteins to produce microparticles : application to the encapsulation of riboflavin ; Réticulation enzymatique des protéines de pois pour la formation de microparticules : application à l'encapsulation de la riboflavine

Authors : Djoullah, Attaf;

Subjects: Plant proteins; Pea albumin; Pea globulin

Source: https://theses.hal.science/tel-01375883 ; Alimentation et Nutrition. Université de Bourgogne, 2015. Français. ⟨NNT : 2015DIJOS072⟩.

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