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Interfacial and emulsifying properties of lentil protein isolate

journal contribution
posted on 2012-10-01, 00:00 authored by M Joshi, B Adhikari, P Aldred, J Panozzo, S Kasapis, Colin BarrowColin Barrow
Interfacial and emulsifying properties of lentil protein isolate

History

Journal

Food chemistry

Volume

134

Issue

3

Pagination

1343 - 1353

Publisher

Elsevier

Location

Amsterdam, The Netherlands

Publisher DOI

ISSN

0308-8146

eISSN

1873-7072

Language

eng

Publication classification

C1 Refereed article in a scholarly journal

Copyright notice

2012, Elsevier

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Interfacial and emulsifying properties of lentil protein isolate
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Categories

Keywords

Diffusion coefficientEmulsionInterfacial tensionLentil protein isolateSurface hydrophobicityScience & TechnologyPhysical SciencesLife Sciences & BiomedicineChemistry, AppliedFood Science & TechnologyNutrition & DieteticsChemistryDYNAMIC SURFACE-TENSIONFUNCTIONAL-PROPERTIESADSORPTIONSTABILITYFOAMPH

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