{
  "abstract": null,
  "abstract_shown": false,
  "affiliations": [],
  "article_type": null,
  "arxiv": null,
  "author_total": 5,
  "authors": [
    {
      "name": "Géraldine Savary"
    },
    {
      "name": "Nicolas Hucher"
    },
    {
      "name": "Estelle Bernadi"
    },
    {
      "name": "Michel Grisel"
    },
    {
      "name": "Catherine Malhiac"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/5y8vv6s6154h7.bib",
  "cited_by": 26,
  "doi": "10.1016/j.foodhyd.2009.09.003",
  "fulltext_url": null,
  "id": "5y8vv6s6154h7",
  "issns": [
    "0268-005X",
    "1873-7137"
  ],
  "landing_url": "https://normandie-univ.hal.science/hal-02310805v1",
  "language": "en",
  "licence": "LicenseRef-publisher-terms",
  "licence_label": "Publisher terms",
  "licence_source": "article",
  "licence_url": "https://hal.science/licences/copyright/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "hal",
      "0.chim"
    ],
    [
      "hal",
      "1.chim.anal"
    ],
    [
      "hal",
      "1.chim.poly"
    ],
    [
      "openalex",
      "1106|Proteins in Food Systems"
    ]
  ],
  "openalex": "W1994917794",
  "pdf_url": "https://normandie-univ.hal.science/hal-02310805/document",
  "pmcid": null,
  "pmid": null,
  "published": "2026-09-08",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/5y8vv6s6154h7.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:17:31Z",
      "native_id": "hal-02310805",
      "source": "hal",
      "url": "https://normandie-univ.hal.science/hal-02310805v1"
    }
  ],
  "subjects": [
    {
      "field": "chemistry",
      "origin": "hal:1.chim.anal",
      "subfield": "analytical"
    },
    {
      "field": "chemistry",
      "origin": "hal:1.chim.poly",
      "subfield": "materials-polymers"
    }
  ],
  "title": "Relationship between the emulsifying properties of Acacia gums and the retention and diffusion of aroma compounds",
  "title_text": "Relationship between the emulsifying properties of Acacia gums and the retention and diffusion of aroma compounds",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:17:31Z",
  "url": "https://research.draconitic.com/paper/5y8vv6s6154h7",
  "venue": "Food Hydrocolloids",
  "versions": []
}