Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates

Food Research International

Volumn 77, Issue , 2015, Pages 360-367

  Chang, C ^a   Tu, S ^a   Ghosh, S ^a   Nickerson, M T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Canola proteins; Emulsion stability; Interfacial rheology; Legume proteins

Indexed keywords

ELASTICITY; EMULSIFICATION; HYDROPHOBICITY; OILS AND FATS; PHASE INTERFACES; SOLUBILITY;

CANOLA PROTEIN; CANOLA PROTEIN ISOLATES; EMULSIFYING PROPERTY; EMULSION STABILITY; INTERFACIAL RHEOLOGY; LENTIL PROTEIN ISOLATES; SOY PROTEIN ISOLATES; SURFACE-ACTIVE PROPERTY;

PROTEINS;

EID: 84949088038     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.08.012     Document Type: Article

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