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

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Haifa Sebii
  • Function : Author
Sirine Karra
  • Function : Author
Brahim Bchir
  • Function : Author
Abir Mokni Ghribi
  • Function : Author
Romdhane Karoui
Christophe Blecker
  • Function : Author
Souhail Besbes
  • Function : Author

Dates and versions

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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