Effect of lentil proteins isolate concentration on the formation, stability and rheological behavior of oil-in-water nanoemulsions

Food Chemistry

Volumn 237, Issue , 2017, Pages 65-74

  Primozic, Maja ^a   Duchek, Akaysha ^a   Nickerson, Michael ^a   Ghosh, Supratim ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Accelerated stability test; Confocal microscopy; Emulsion gels; Lentil protein isolate; Nanoemulsions; Protein aggregates; Rheology

Indexed keywords

AGGREGATES; CONFOCAL MICROSCOPY; DROPS; ELASTICITY; EMULSIFICATION; GELS; RHEOLOGY;

EMULSION GEL; LENTIL PROTEIN ISOLATES; NANO-EMULSIONS; PROTEIN AGGREGATES; STABILITY TESTS;

PROTEINS;

EMULSIFYING AGENT; LENTIL PROTEIN ISOLATE; PROTEIN AGGREGATE; UNCLASSIFIED DRUG; WATER OIL CREAM; EMULSION; GEL; NANOMATERIAL; PLANT PROTEIN;

ARTICLE; CONCENTRATION (PARAMETERS); CONFOCAL LASER SCANNING MICROSCOPY; FLOW KINETICS; GEL; MOLECULAR STABILITY; NANOEMULSION; PARTICLE SIZE; PHASE SEPARATION; PROTEIN AGGREGATION; SHEAR RATE; STORAGE; SURFACE CHARGE; VISCOSITY; ZETA POTENTIAL; EMULSION; ISOLATION AND PURIFICATION; LENTIL;

EMULSIFYING AGENTS; EMULSIONS; GELS; LENS PLANT; NANOSTRUCTURES; PLANT PROTEINS; RHEOLOGY;

EID: 85019931007     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.05.079     Document Type: Article

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