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Influence of some formulation and process parameters on the stability of lysozyme incorporated in corn flour- or corn starch-based extruded materials prepared by melt blending processing

Fouzia Jbilou 1 Sophie Galland 1 Camille Telliez Zied Akkari 1 Roselyne Roux 1 Nadia Oulahal 1 Patrice Dole Catherine Joly 1 Pascal Degraeve 1 
1 BIODYMIA - Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires
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https://hal-univ-lyon1.archives-ouvertes.fr/hal-02276399
Contributor : Laure-Hélène Davoine Connect in order to contact the contributor
Submitted on : Monday, September 2, 2019 - 3:47:31 PM
Last modification on : Saturday, September 24, 2022 - 3:18:04 PM

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UNIV-LYON1 | BIODYMIA | UDL

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Fouzia Jbilou, Sophie Galland, Camille Telliez, Zied Akkari, Roselyne Roux, et al.. Influence of some formulation and process parameters on the stability of lysozyme incorporated in corn flour- or corn starch-based extruded materials prepared by melt blending processing. Enzyme and Microbial Technology, 2014, 67, pp.40-46. ⟨10.1016/j.enzmictec.2014.08.015⟩. ⟨hal-02276399⟩

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