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Derniers dépôts
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Wei Liao, Abdelhamid Elaïssari, Sami Ghnimi, Emilie Dumas, Adem Gharsallaoui. Effect of pectin on the properties of nanoemulsions stabilized by sodium caseinate at neutral pH. International Journal of Biological Macromolecules, 2022, 209 (B), pp.1858-1866. ⟨10.1016/j.ijbiomac.2022.04.160⟩. ⟨hal-03702715⟩
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Fatemeh Baghi, Adem Gharsallaoui, Emilie Dumas, Géraldine Agusti, Sami Ghnimi. Characterization of antimicrobial multilayer film based on ethylcellulose-pectin incorporated with nanoemulsions of trans-cinnamaldehyde essential oil. Food Chemistry: X, 2024, 22, pp.101261. ⟨10.1016/j.fochx.2024.101261⟩. ⟨hal-04493629⟩