Interfacial and emulsifying properties of lentil protein isolate

Autoria(s): Joshi, M.; Adhikari, B.; Aldred, P.; Panozzo, J. F.; Kasapis, S.; Barrow, C. J.
Data(s)

01/10/2012
Identificador

http://hdl.handle.net/10536/DRO/DU:30046892
Idioma(s)

eng
Publicador

Elsevier
Relação

http://dro.deakin.edu.au/eserv/DU:30046892/barrow-interfacialandemulsifying-2012.pdf

http://dx.doi.org/10.1016/j.foodchem.2012.03.029
Direitos

2012, Elsevier
Palavras-Chave #Diffusion coefficient #Emulsion #Interfacial tension #Lentil protein isolate #Surface hydrophobicity
Tipo

Journal Article
Acesso ao item digital