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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
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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 : Wednesday, March 11, 2020 - 2:48:06 PM

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UNIV-LYON1 | BIODYMIA | UDL

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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. Food Hydrocolloids, 2015, 43, pp.812-818. ⟨10.1016/j.foodhyd.2014.08.016⟩. ⟨hal-02276409⟩

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