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

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 812-818

  Ormus, Sarah ^a   Oulahal, Nadia ^a   Noël, Claude ^a   Degraeve, Pascal ^a   Gharsallaoui, Adem ^a  

^a University of Lyon   (France)

Author keywords

Complexation; LM pectin; Lysozyme; Proteolysis; Thermal stability

Indexed keywords

EID: 84908518259     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.08.016     Document Type: Article

References (31)

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