Adsorption at the air-water interface and emulsification properties of grain legume protein derivatives from pea and broad bean

Colloids and Surfaces B: Biointerfaces

Volumn 53, Issue 2, 2006, Pages 203-208

  Tsoukala, A ^a   Papalamprou, E ^a   Makri, E ^a   Doxastakis, G ^a   Braudo, E E ^b  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b EMANUEL INSTITUTE OF BIOCHEMICAL PHYSICS   (Russian Federation)

Author keywords

Adsorption at the air water interface; Emulsion stability; Grain legume protein derivatives

Indexed keywords

ADSORPTION; EMULSIFICATION; EMULSIONS; PROTEINS; SURFACE ACTIVE AGENTS;

ADSORPTION AT THE AIR/WATER INTERFACE; EMULSION STABILITY; GRAIN LEGUME PROTEIN DERIVATIVES;

INTERFACES (MATERIALS);

EMULSIFYING AGENT; PROTEIN DERIVATIVE;

ADSORPTION; ANALYTIC METHOD; ARTICLE; BEAN; COMPARATIVE STUDY; CONTROLLED STUDY; EMULSION; FILM; HYDROLYSIS; LEGUME; LUPIN; NONHUMAN; PEA; PRIORITY JOURNAL; PROTEIN ISOLATION; PROTEIN STABILITY;

ADSORPTION; AIR; AUTOLYSIS; EMULSIONS; LUPINUS; PEAS; PLANT PROTEINS; VICIA FABA; WATER;

LUPINUS ALBUS; PISUM SATIVUM; VICIA FABA;

EID: 33751341296     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2006.08.019     Document Type: Article

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