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; Sophie Galland; Camille Telliez; Zied Akkari; Roselyne Roux; Nadia Oulahal; Patrice Dole; Catherine Joly; Pascal Degraeve

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

Document type :

Journal articles

Domain :

Life Sciences [q-bio] / Food engineering

Complete list of metadatas

https://hal-univ-lyon1.archives-ouvertes.fr/hal-02276399
Contributor : Laure-Hélène Davoine <>
Submitted on : Monday, September 2, 2019 - 3:47:31 PM
Last modification on : Tuesday, September 3, 2019 - 1:22:21 AM

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

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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

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