Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate

Food Hydrocolloids

Volumn 77, Issue , 2018, Pages 126-141

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

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

High pressure homogenization; In vitro digestibility; Interfacial rheology; Lentil protein isolates; Nanoemulsion; Physical modification

Indexed keywords

BEVERAGES; DROPS; EMULSIFICATION; OILS AND FATS; PARTICLE SIZE; PARTICLE SIZE ANALYSIS;

FORMATION STABILITY; HIGH PRESSURE; HIGH PRESSURE HOMOGENIZATION; IN VITRO DIGESTIBILITY; IN-VITRO; INTERFACIAL RHEOLOGY; LENTIL PROTEIN ISOLATES; NANOEMULSION; PHYSICAL MODIFICATIONS; VITRO DIGESTIBILITIES;

PROTEINS;

EID: 85035022692     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.09.028     Document Type: Article

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