Effect of low methoxyl (LM) pectin complexation on the thermal and proteolytic inactivation of lysozyme: A kinetic study - Archive ouverte HAL Access content directly
Journal Articles Food Hydrocolloids Year : 2015

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

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hal-02276409 , version 1 (02-09-2019)

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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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