Mid infrared as a tool to study the conformational structure of starch and proteins with oil addition during gelatinization

Zeineb Nhouchi; Eliot Patrick Botosoa; Christine Chèné; Romdhane Karoui

doi:10.1016/j.lwt.2022.113093

Journal Articles LWT - Food Science and Technology Year : 2022

Mid infrared as a tool to study the conformational structure of starch and proteins with oil addition during gelatinization

(1) , (1) , , (1)

1

Zeineb Nhouchi

Function : Author

Transfrontalière BioEcoAgro - UMR 1158

Eliot Patrick Botosoa

Function : Author
PersonId : 1061443
ORCID : 0000-0002-1885-3824
IdRef : 128834609

Transfrontalière BioEcoAgro - UMR 1158

Christine Chèné

Function : Author

Romdhane Karoui

Function : Author
PersonId : 769955
ORCID : 0000-0003-3896-6081
IdRef : 07996401X

Transfrontalière BioEcoAgro - UMR 1158

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Life Sciences [q-bio] Environmental Sciences

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https://hal-univ-artois.archives-ouvertes.fr/hal-03653090

Submitted on : Wednesday, April 27, 2022-12:53:47 PM

Last modification on : Wednesday, March 22, 2023-11:44:12 AM

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hal-03653090 , version 1 (27-04-2022)

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HAL Id : hal-03653090 , version 1
DOI : 10.1016/j.lwt.2022.113093

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Zeineb Nhouchi, Eliot Patrick Botosoa, Christine Chèné, Romdhane Karoui. Mid infrared as a tool to study the conformational structure of starch and proteins with oil addition during gelatinization. LWT - Food Science and Technology, 2022, 157, pp.113093. ⟨10.1016/j.lwt.2022.113093⟩. ⟨hal-03653090⟩

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Mid infrared as a tool to study the conformational structure of starch and proteins with oil addition during gelatinization

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