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

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1.
DOI - Is version of https://doi.org/10.1016/j.foodchem.2012.03.029

Location

Amsterdam, The Netherlands

Language

eng

Publication classification

C1 Refereed article in a scholarly journal

Copyright notice

2012, Elsevier

Journal

Food chemistry

Volume

134

Pagination

1343 - 1353

ISSN

0308-8146

eISSN

1873-7072

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Keywords

Diffusion coefficient Emulsion Interfacial tension Lentil protein isolate Surface hydrophobicity Science & Technology Physical Sciences Life Sciences & Biomedicine Chemistry, Applied Food Science & Technology Nutrition & Dietetics Chemistry DYNAMIC SURFACE-TENSION FUNCTIONAL-PROPERTIES ADSORPTION STABILITY FOAM PH

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