Effect of low methoxyl (LM) pectin complexation on the thermal and proteolytic inactivation of lysozyme: A kinetic study

Sarah Ormus; Nadia Oulahal; Claude Noël; Pascal Degraeve; Adem Gharsallaoui

Effect of low methoxyl (LM) pectin complexation on the thermal and proteolytic inactivation of lysozyme: A kinetic study

Sarah Ormus ¹ Nadia Oulahal ¹ Claude Noël ¹ Pascal Degraeve ¹ Adem Gharsallaoui 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-02276409
Contributor : Laure-Hélène Davoine <>
Submitted on : Monday, September 2, 2019 - 3:48:01 PM
Last modification on : Tuesday, September 3, 2019 - 1:22:21 AM

Effect of low methoxyl (LM) pectin complexation on the thermal and proteolytic inactivation of lysozyme: A kinetic study

Identifiers

Collections

Citation

Export

Metrics

4

Contact

Effect of low methoxyl (LM) pectin complexation on the thermal and proteolytic inactivation of lysozyme: A kinetic study

Identifiers

Collections

Citation

Export

Share

Metrics

4

Contact