Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties

Journal of Food Science and Technology

Volumn 54, Issue 6, 2017, Pages 1395-1405

  Alu’datt, Muhammad H ^a   Rababah, Taha ^a   Alhamad, Mohammad N ^a   Ereifej, Khalil ^a   Gammoh, Sana ^a   Kubow, Stan ^b   Tawalbeh, Deia ^a  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b MCGILL UNIVERSITY   (Canada)

Author keywords

ACE; Amylase; Antioxidant; Legumes; Mayonnaise; Protein isolates

Indexed keywords

AMYLASES; ANTIOXIDANTS; EMULSIFICATION; MIXTURES; VEGETABLES;

CHEMICAL COMPOSITIONS; FOAMING STABILITIES; LEGUMES; MAYONNAISE; MOLECULAR PROPERTIES; PROTEIN ISOLATES; THERAPEUTIC PROPERTIES; WATER HOLDING CAPACITY;

PROTEINS;

EID: 85014802204     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2551-6     Document Type: Article

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