Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation

European Food Research and Technology

Volumn 245, Issue 7, 2019, Pages 1519-1531

  Jeske, Stephanie ^a   Bez, Juergen ^b   Arendt, Elke K ^a,c   Zannini, Emanuele ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Emulsion; Homogenisation; Lentil protein; Milk substitutes; Pasteurisation; Protein functionality

Indexed keywords

EMULSIFICATION; EMULSIONS; HEAT TREATMENT; HIGH PRESSURE EFFECTS; HOMOGENIZATION METHOD; OSTWALD RIPENING; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PASTEURIZATION; SENSORY ANALYSIS; SOLS;

DYNAMIC HIGH PRESSURE; EFFECT OF HIGH PRESSURE; FREE SULFHYDRYL GROUPS; LENTIL PROTEIN ISOLATES; MILK SUBSTITUTES; PASTEURISATION; PROTEIN FUNCTIONALITIES; SENSORY CHARACTERISTICS;

PROTEINS;

EID: 85065638286     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-019-03286-0     Document Type: Article

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