Some functional properties of lupin proteins modified by lactic fermentation and extrusion

Food Chemistry

Volumn 96, Issue 2, 2006, Pages 290-296

  Lampart Szczapa, Eleonora ^a   Konieczny, Piotr ^a   Nogala Kałucka, Małgorzata ^a   Walczak, Sylwia ^a   Kossowska, Izabela ^a   Malinowska, Marlena ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Extrusion; Functional properties; Lactic acid fermentation; Lupin seeds; Proteins; Surface hydrophobicity

Indexed keywords

LACTIC ACID;

ABSORPTION; ARTICLE; EMULSION; FERMENTATION; HYDROPHOBICITY; LUPIN; PROTEIN ANALYSIS; PROTEIN FUNCTION; SOLUBILITY; SURFACE PROPERTY;

LUPINUS ALBUS; LUPINUS ANGUSTIFOLIUS; LUPINUS LUTEUS;

EID: 27644475029     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.02.031     Document Type: Article

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