Interfacial and emulsifying properties of lentil protein isolate

Joshi, M., Adhikari, B., Aldred, P., Panozzo, J. F., Kasapis, S. and Barrow, C. J. 2012, Interfacial and emulsifying properties of lentil protein isolate, Food chemistry, vol. 134, no. 3, pp. 1343-1353, doi: 10.1016/j.foodchem.2012.03.029.

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Title Interfacial and emulsifying properties of lentil protein isolate
Author(s) Joshi, M.
Adhikari, B.
Aldred, P.
Panozzo, J. F.
Kasapis, S.
Barrow, C. J.ORCID iD for Barrow, C. J.
Journal name Food chemistry
Volume number 134
Issue number 3
Start page 1343
End page 1353
Total pages 11
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2012-10-01
ISSN 0308-8146
Keyword(s) Diffusion coefficient
Interfacial tension
Lentil protein isolate
Surface hydrophobicity
Language eng
DOI 10.1016/j.foodchem.2012.03.029
Field of Research 119999 Medical and Health Sciences not elsewhere classified
Socio Economic Objective 970111 Expanding Knowledge in the Medical and Health Sciences
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2012, Elsevier
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