Emulsifying properties of legume proteins compared to β-lactoglobulin and tween 20 and the volatile release from oil-in-water emulsions

Journal of Food Science

Volumn 79, Issue 10, 2014, Pages E2014-E2022

  Benjamin, O ^a,c,d   Silcock, P ^b   Beauchamp, J ^c   Buettner, A ^c,e   Everett, D W ^b,f  

^a TEL HAI COLLEGE   (Israel)

^b UNIVERSITY OF OTAGO   (New Zealand)

^c FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^d MIGAL GALILEE TECHNOLOGY CENTER   (Israel)

^e UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

^f RIDDET INSTITUTE   (New Zealand)

Author keywords

Emulsifying properties; Heat treatment; Legume proteins; Volatile release; lactoglobulin

Indexed keywords

EMULSIFYING AGENT; EMULSION; LACTOGLOBULIN; OIL; POLYSORBATE; VEGETABLE PROTEIN; VOLATILE ORGANIC COMPOUND;

CHEMISTRY; EMULSION; FABACEAE; POLYACRYLAMIDE GEL ELECTROPHORESIS;

ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIFYING AGENTS; EMULSIONS; FABACEAE; LACTOGLOBULINS; OILS; PLANT PROTEINS; POLYSORBATES; VOLATILE ORGANIC COMPOUNDS;

EID: 84907977692     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12593     Document Type: Article

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