Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties

Food Biophysics

Volumn 11, Issue 1, 2016, Pages 43-51

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

^a UNIVERSITY OF BEJAIA   (Algeria)

^b UNIVERSITY OF BOUIRA   (Algeria)

^c UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Differential scanning calorimetry; Emulsifying properties; Emulsions; Legume protein; Physicochemical characterization

Indexed keywords

COVALENT BONDS; DIFFERENTIAL SCANNING CALORIMETRY; EMULSIONS; MOLECULAR WEIGHT DISTRIBUTION; OILS AND FATS; PH; PROTEINS; SOLUBILITY; STABILITY; THERMODYNAMIC STABILITY;

DROPLET SIZE DISTRIBUTIONS; EMULSIFYING PROPERTY; FREE SULFHYDRYL GROUPS; HIGH THERMAL STABILITY; ISO-ELECTRIC POINTS; LENTIL PROTEIN ISOLATES; PHYSICO-CHEMICAL CHARACTERIZATION; PHYSICOCHEMICAL PROPERTY;

EMULSIFICATION;

EID: 84957433472     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-015-9411-6     Document Type: Article

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