Lentil protein isolate (Lens culinaris) subjected to ultrasound treatment combined or not with heat-treatment: structural characterization and ability to stabilize high internal phase emulsions-Reference-Cited by-同舟云学术

Lentil protein isolate (Lens culinaris) subjected to ultrasound treatment combined or not with heat-treatment: structural characterization and ability to stabilize high internal phase emulsions

Published:2024-05 Issue: Volume:183 Page:114212
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Maria Medeiros Theóphilo Galvão Andrêssa,Lamy Rasera Mariana,de Figueiredo Furtado Guilherme,Grossi Bovi Karatay Graziele,M. Tavares Guilherme,Dupas Hubinger Míriam

Funder

State of Sao Paulo Research Foundation

Coordination of Higher Education Personnel Improvement

National Council for Scientific and Technological Development

Publisher

Elsevier BV

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4. Ultrasonic enhancement of structural and emulsifying properties of heat-treated soy protein isolate nanoparticles to fabricate flaxseed-derived diglyceride-based pickering emulsions;Badar;Food Chemistry,2024

5. In vitro protein digestibility and physico-chemical properties of flours and protein concentrates from two varieties of lentil (Lens culinaris);Barbana;Food & Function,2013

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