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Journal articles
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
Fouzia Jbilou 1
Author
Sophie Galland 1
Author IdHAL : sophie-galland-crety
Camille Telliez
Author
Zied Akkari 1
Author
Roselyne Roux 1
Author
Nadia Oulahal 1
Author
Patrice Dole
Author
Catherine Joly 1
Author IdHAL : catherine-joly ORCID : https://orcid.org/0000-0003-3267-1901
Pascal Degraeve 1
Author IdHAL : pascal-degraeve ORCID : https://orcid.org/0000-0001-5357-3433
1
BIODYMIA - Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires (Technpole Alimentec
Rue Henri de Boissieu
01000 Bourg en Bresse - France)
- Isara (ISARA LYON Agrapole 23 rue Jean Baldassini 69364 LYON Cedex 07 / ISARA AVIGNON 105 Rue Pierre Bayle 84918 AVIGNON Cedex 9 - France)
- UCBL - Université Claude Bernard Lyon 1 : EA3733 (43, boulevard du 11 novembre 1918, 69622 Villeurbanne cedex - France)
- Université de Lyon (92 rue Pasteur - CS 30122, 69361 Lyon Cedex 07 - France)
Document type :
Journal articles
Domain :
Complete list of metadata
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 : Thursday, January 20, 2022 - 3:48:02 PM
Contributor : Laure-Hélène Davoine Connect in order to contact the contributor
Submitted on : Monday, September 2, 2019 - 3:47:31 PM
Last modification on : Thursday, January 20, 2022 - 3:48:02 PM
Identifiers
- HAL Id : hal-02276399, version 1
- DOI : 10.1016/j.enzmictec.2014.08.015
Collections
UNIV-LYON1 | BIODYMIA | UDL
Citation
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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