| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543035 | Food Chemistry | 2011 | 10 Pages |
Abstract
⺠Differently dried lentil protein powders had similar chemical but different physical properties. ⺠Spray-dried lentil protein powder had higher solubility in water. ⺠All the lentil protein powders were able to form viscoelastic gels. ⺠Gelation capacity of spray and freeze-dried powders was superior to that of vacuum-dried powder. ⺠The spray dried powders had low water absorption capacity than the other two powders.
Related Topics
Physical Sciences and Engineering
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Authors
M. Joshi, B. Adhikari, P. Aldred, J.F. Panozzo, S. Kasapis,