The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin

Journal of Food Science and Technology

Volumn 52, Issue 7, 2015, Pages 4135-4145

  Johnston, Stuart P ^a   Nickerson, Michael T ^a   Low, Nicholas H ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Crosslinking; Emulsion; Genipin; Legume; Protein

Indexed keywords

CROSSLINKING; EMULSIONS; OSTWALD RIPENING; PHYSICOCHEMICAL PROPERTIES; POLYETHYLENES; PROTEINS;

CREAMING STABILITY; EMULSIFYING PROPERTY; GENIPIN; LEGUME; OIL-IN-WATER EMULSIONS; PROTEIN ISOLATES; SURFACE CHARACTERISTICS; SURFACE HYDROPHOBICITY;

EMULSIFICATION;

EID: 85027952307     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1523-3     Document Type: Article

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