| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539567 | Food Chemistry | 2012 | 11 Pages |
Abstract
⺠Lentil protein isolate (LPI) has interfacial behaviour similar to that of globular proteins. ⺠LPI lowers the dynamic interfacial tension at oil-water interface faster than whey protein isolate. ⺠LPI has comparable hydrophobicity to that of whey protein isolate (WPI). ⺠The emulsion stability of LPI-stabilised emulsion is slightly lower than that of WPI stabilised ones. ⺠Emulsifying property of LPI can be improved by using reducing agent and increasing its concentration.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M. Joshi, B. Adhikari, P. Aldred, J.F. Panozzo, S. Kasapis, C.J. Barrow,