Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength

LWT

Volumn 66, Issue , 2016, Pages 260-266

  Ladjal Ettoumi, Yakoub ^a   Chibane, Mohamed ^b   Romero, Alberto ^c  

^a UNIVERSITY OF BEJAIA   (Algeria)

^b UNIVERSITY OF BOUIRA   (Algeria)

^c UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Acidic emulsions; Ionic strength; Legume protein; Microstructure; Protein concentration

Indexed keywords

EMULSIFICATION; MICROSTRUCTURE; OSTWALD RIPENING; PROTEINS; SODIUM CHLORIDE;

ACIDIC CONDITIONS; ACIDIC EMULSIONS; DROPLET SIZE DISTRIBUTIONS; EMULSIFYING PROPERTY; LENTIL PROTEIN ISOLATES; PROTEIN CONCENTRATIONS;

IONIC STRENGTH;

EID: 84950130825     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.10.051     Document Type: Article

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