Curcumin-modified gelatin nanocomplexes as novel food foaming Agents: Impact on foamability and interfacial properties

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Curcumin-modified gelatin nanocomplexes as novel food foaming Agents: Impact on foamability and interfacial properties

Corinne Nardin

05 40 17 50 00

Technopôle Helioparc | 2 avenue P.Angot | 64 053 Pau Cedex 9

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