Article ID Journal Published Year Pages File Type
6398335 Food Research International 2013 8 Pages PDF
Abstract
► Limited hydrolysis of lentil proteins negatively impacted emulsifying properties. ► Limited hydrolysis of lentil proteins led to a decrease in surface hydrophobicity. ► Physiochemical and emulsifying properties were similar over the DH range of 4-20.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate
Authors
, , ,