The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate

Food Research International

Volumn 51, Issue 1, 2013, Pages 162-169

  Avramenko, Nicole A ^a   Low, Nicholas H ^a   Nickerson, Michael T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Emulsification; Enzymatic hydrolysis; Lentil proteins

Indexed keywords

DEGREE OF HYDROLYSIS; EMISSION WAVELENGTH; EMULSIFYING PROPERTY; FLUORESCENCE INTENSITIES; INTRINSIC FLUORESCENCE; OIL-WATER EMULSION; PHYSICOCHEMICAL PROPERTY; PROTEIN ISOLATES; STABILITY INDICES; SURFACE CHARACTERISTICS; SURFACE HYDROPHOBICITY;

EMULSIONS; ENZYMATIC HYDROLYSIS; FLUORESCENCE; HYDROPHOBICITY; PROTEINS;

EMULSIFICATION;

LENS CULINARIS;

EID: 84871724197     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.11.020     Document Type: Article

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