Physicochemical and functional properties of lentil protein isolates prepared by different drying methods-Reference-Cited by-同舟云学术

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Physicochemical and functional properties of lentil protein isolates prepared by different drying methods

Published:2011-12 Issue:4 Volume:129 Page:1513-1522
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Joshi M.,Adhikari B.,Aldred P.,Panozzo J.F.,Kasapis S.

Funder

Bruce Armstrong

Stafford McKnight

Dr. Raju Adhikari of CSIRO, Australia

Australian Leadership Award provided by AusAID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Official methods of analysis,2005

2. Effect of addition of proteins on the production of amorphous sucrose powder through spray drying;Adhikari;Journal of Food Engineering,2009

3. Effect of addition of maltodextrin on stickiness of sugar and acid-rich foods during convective drying: Experiments and modelling;Adhikari;Journal of Food Engineering,2004

4. Development of stickiness of whey protein isolate and lactose droplets during convective drying;Adhikari;Chemical Engineering and Processing: Process Intensification,2007

5. Proteins;Adsule,1989

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