Physicochemical and functional properties of lentil protein isolates prepared by different drying methods
- Author
- JOSHI, M1 ; ADHIKARI, B1 ; ALDRED, P1 ; PANOZZO, J. F2 ; KASAPIS, S3
[1] School of Health Sciences, University of Ballarat, Mount Helen, Victoria 3353, Australia
[2] Department of Primary Industries, Horsham, Victoria 3401, Australia
[3] School of Applied Sciences, RMIT University, Melbourne, Victoria 3001, Australia - Source
Food chemistry. 2011, Vol 129, Num 4, pp 1513-1522, 10 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Drying Gelation Lentil protein isolate SDS-PAGE Solubility Texture
- Keyword (fr)
- Gélification Isolat protéique Lentille Méthode Propriété physicochimique Solubilité Séchage Texture
- Keyword (en)
- Gelation Protein isolate Lentil Method Physicochemical properties Solubility Drying Texture
- Keyword (es)
- Gelificación Aislado proteico Lenteja Método Propiedad fisicoquímica Solubilidad Secado Textura
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 24488768
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2011.05.131 
https://dx.doi.org/10.1016/j.foodchem.2011.05.131
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