Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

Food Research International

Volumn 44, Issue 9, 2011, Pages 2742-2750

  Karaca, Asli Can ^a   Low, Nicholas ^a   Nickerson, Michael ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Creaming; Emulsifying activity; Emulsion capacity; Emulsion stability; Legume protein

Indexed keywords

CREAMING; CREAMING STABILITY; DROPLET SIZES; EMULSIFYING ACTIVITY; EMULSIFYING PROPERTY; EMULSION STABILITY; FABA BEANS; ISOELECTRIC PRECIPITATION; LEGUME PROTEIN; NEGATIVE CHARGE; NEUTRAL PH; PEA PROTEINS; PHYSICOCHEMICAL PROPERTY; PROTEIN ISOLATES; PROTEIN SOLUBILITY; SALT EXTRACTION; SOY PROTEIN ISOLATES; SURFACE HYDROPHOBICITY;

CHARGED PARTICLES; DROPS; PRECIPITATION (CHEMICAL); PROTEINS; SOLUBILITY;

EMULSIFICATION;

CICER ARIETINUM; GLYCINE MAX; LENS CULINARIS; PISUM SATIVUM; VICIA FABA;

EID: 80054693820     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.06.012     Document Type: Article

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