Interfacial and emulsifying properties of lentil protein isolate
- Author
- JOSHI, M1 ; ADHIKARI, B1 ; ALDRED, P1 ; PANOZZO, J. F2 ; KASAPIS, S3 ; BARROW, C. J4
[1] School of Health Sciences, University of Ballnrat, Mount Helen, VIC 3353, Australia
[2] Depavtment of Primary Industries, Horsham, VIC 3401, Australia
[3] School of Applied Sciences, RMIT University, Melbourne, VIC 3001, Australia
[4] School of Life and Environmental Sciences, Deakin University, Geelong, VIC 3217, Australia - Source
Food chemistry. 2012, Vol 134, Num 3, pp 1343-1353, 11 p ; ref : 3/4 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
- Diffusion coefficient Emulsion Interfacial tension Lentil protein isolate Surface hydrophobicity
- Keyword (fr)
- Coefficient diffusion Emulsion Hydrophobicité Isolat protéique Lentille Propriété Surface
- Keyword (en)
- Diffusion coefficient Emulsion Hydrophobicity Protein isolate Lentil Properties Surface
- Keyword (es)
- Coeficiente difusión Emulsión Hidrofobicidad Aislado proteico Lenteja Propiedad Superficie
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 25928118
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.2012.03.029 
https://dx.doi.org/10.1016/j.foodchem.2012.03.029
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