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Volumn 6, Issue 8, 2016, Pages 6048-6057

Formulation of pea protein for increased satiety and improved foaming properties

(9) Saldanha Do Carmo, C a,b Nunes, A N a,b Silva, I a,b Maia, C a,b Poejo, J a,b Ferreira Dias, S c Nogueira, I d Bronze, R a,b,e Duarte, C M M a,b

a INSTITUTO DE BIOLOGIA EXPERIMENTAL E TECNOLÓGICA (Portugal)

b INSTITUTO DE TECNOLOGIA QUÍMICA E BIOLÓGICA (Portugal)

c INSTITUTO SUPERIOR DE AGRONOMIA (Portugal)

d INSTITUTO SUPERIOR TÉCNICO (Portugal)

e RESEARCH INSTITUTE FOR MEDICINES IMED ULISBOA (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON DIOXIDE; EFFICIENCY; EFFLUENT TREATMENT; ENCAPSULATION; FOOD PRODUCTS; OILS AND FATS; OLIVE OIL; SUPERCRITICAL FLUIDS;

CENTRAL COMPOSITE ROTATABLE DESIGN; ENCAPSULATION EFFICIENCY; FOAM STABILIZATION; INHIBITORY ACTIVITY; PRESSURE AND TEMPERATURE; RESPONSE SURFACE METHODOLOGY; SATURATED SOLUTIONS; SUPERCRITICAL FLUID TECHNOLOGY;

PROTEINS;

EID: 84955479026 PISSN: None EISSN: 20462069 Source Type: Journal
DOI: 10.1039/c5ra22452g Document Type: Article

Times cited : (19)

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