Effect of succinylation on the secondary structures, surface, and thermal properties of date palm pollen protein concentrate - Université d'Artois Access content directly
Journal Articles Journal of Food Science and Technology Year : 2021

Effect of succinylation on the secondary structures, surface, and thermal properties of date palm pollen protein concentrate

Haifa Sebii
  • Function : Author
Sirine Karra
  • Function : Author
Brahim Bchir
  • Function : Author
Zeineb Nhouchi
  • Function : Author
École de biologie industrielle
Abir Mokni Ghribi
  • Function : Author
Romdhane Karoui
Transfrontalière BioEcoAgro - UMR 1158
Christophe Blecker
  • Function : Author
Souhail Besbes
  • Function : Author

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Life Sciences [q-bio] Environmental Sciences

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https://hal-univ-artois.archives-ouvertes.fr/hal-03653105

Submitted on : Wednesday, April 27, 2022-1:04:30 PM

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

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hal-03653105 , version 1 (27-04-2022)

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Haifa Sebii, Sirine Karra, Brahim Bchir, Zeineb Nhouchi, Abir Mokni Ghribi, et al.. Effect of succinylation on the secondary structures, surface, and thermal properties of date palm pollen protein concentrate. Journal of Food Science and Technology, 2021, 58 (2), pp.632-640. ⟨10.1007/s13197-020-04577-1⟩. ⟨hal-03653105⟩

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