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Peer-reviewedPublisher termsFood Hydrocolloids

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

  • Géraldine Savary
  • Nicolas Hucher
  • Estelle Bernadi
  • Michel Grisel
  • Catherine Malhiac
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Cite

BibTeXRIS
BibTeX
@article{savary2026relationship,
  title = {{Relationship between the emulsifying properties of Acacia gums and the retention and diffusion of aroma compounds}},
  author = {Géraldine Savary and Nicolas Hucher and Estelle Bernadi and Michel Grisel and Catherine Malhiac},
  journal = {Food Hydrocolloids},
  year = {2026},
  month = sep,
  doi = {10.1016/j.foodhyd.2009.09.003},
  url = {https://normandie-univ.hal.science/hal-02310805v1},
}
RIS
TY  - JOUR
TI  - Relationship between the emulsifying properties of Acacia gums and the retention and diffusion of aroma compounds
AU  - Géraldine Savary
AU  - Nicolas Hucher
AU  - Estelle Bernadi
AU  - Michel Grisel
AU  - Catherine Malhiac
PY  - 2026
DA  - 2026/09/08
JO  - Food Hydrocolloids
DO  - 10.1016/j.foodhyd.2009.09.003
UR  - https://normandie-univ.hal.science/hal-02310805v1
SN  - 0268-005X
SN  - 1873-7137
ER  -