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Acacia gums new fractions and sparkling base wines: How their biochemical and structural properties impact

Rafael Apolinar-Valiente1, Thomas Salmon2, Pascale Williams3

  • 1UMR-1208 Ingénierie des Agropolymères et Technologies Emergentes, INRAE-Montpellier SupAgro-CIRAD-Université Montpellier, 2 Place Viala, Montpellier, France.

Food Chemistry
|March 23, 2021
PubMed

Keywords:
Acacia gumsFoamHydrophobic scoreIon exchange chromatographyMacromoleculesSEC-MALLSSparkling base wineVolumetric properties

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