Optimization of the composition of low-fat oil-in-water emulsions stabilized by white lupin protein-Reference-Cited by-同舟云学术

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Optimization of the composition of low-fat oil-in-water emulsions stabilized by white lupin protein

Published:2002-08 Issue:8 Volume:79 Page:783-790
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Raymundo A.¹,Franco J. M.²,Empis J.³,Sousa I.⁴

Affiliation:

1. Instituto Piaget; Unidade de Investigação em Reologia e Tecnologia Alimentar; Quinta da Arreinela de Cima 2800-305 Almada Portugal

2. ; Departmento de Ingeniería Química; Universidad de Huelva; Huelva Spain

3. CEBQ-IST; 1049-001 Lisbon Portugal

4. ; Instituto Superior de Agronomia; Universidade Técnica de Lisboa; 1399-017 Lisboa Codex Portugal

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference23 articles.

1. Effect of Emulsion Droplets on the Rheology of Whey Protein Isolate Gels;McClements;J. Texture Stud.,1993

2. Rheology of Milk Protein Gels and Protein-Stabilized Emulsion Gels Cross-Linked with Transglutaminase;Dickinson;J. Agric. Food Chem.,1996

3. Influence of pH and Salt Concentration on Nitrogen Solubility and Emulsification Properties of Soy Flour;McWatters;J. Food Sci.,1979

4. The Effect of pH on the Relationship Between Hydrophilic/LipophilicCharacteristics and Emulsification Properties of Soy Proteins;Elizalde;Lebensm. Wiss. Technol.,1996

5. Emulsifying and Foaming Properties of Sunflower Protein Derivatives;Rossi;Ibid.,1985

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