Lentil and chickpea protein-stabilized emulsions: Optimization of emulsion formulation

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 24, 2011, Pages 13203-13211

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

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Chickpea; emulsion; lentil protein; optimization; response surface

Indexed keywords

ABSOLUTE VALUES; CHICKPEA; CREAMING STABILITY; DROPLET SIZES; OIL CONTENTS; OIL-IN-WATER EMULSIONS; OPTIMUM CONDITIONS; PLANT PROTEINS; PROTEIN CONCENTRATIONS; RESPONSE SURFACE; RESPONSE SURFACE METHODOLOGY; SERUM SEPARATION; SMALL DROPLETS;

DROPS; EMULSIFICATION; EMULSIONS; OPTIMIZATION; SURFACE PROPERTIES;

PROTEINS;

LINSEED OIL; VEGETABLE PROTEIN;

ARTICLE; CHEMISTRY; CICER; DRUG STABILITY; EMULSION; LENTIL; PARTICLE SIZE; PH; PHYSICAL CHEMISTRY; SOLUBILITY; STATIC ELECTRICITY;

CICER; DRUG STABILITY; EMULSIONS; HYDROGEN-ION CONCENTRATION; LENS PLANT; LINSEED OIL; PARTICLE SIZE; PHYSICOCHEMICAL PHENOMENA; PLANT PROTEINS; SOLUBILITY; STATIC ELECTRICITY;

EID: 84255186340     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf203028n     Document Type: Article

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