Understanding the stability mechanisms of lentil legumin-like protein and polysaccharide foams-Reference-Cited by-同舟云学术

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Understanding the stability mechanisms of lentil legumin-like protein and polysaccharide foams

Published:2016-12 Issue: Volume:61 Page:903-913
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Jarpa-Parra M.,Tian Z.,Temelli Feral,Zeng Hongbo,Chen L.

Funder

Natural Sciences and Engineering Research Council of Canada (NSERC)

Saskatchewan Pulse Growers

Alberta Crop Industry Development Fund Ltd. (ACIDF)

Alberta Innovates Bio Solutions (AI Bio)

NSERC-Canada Research Chairs Program

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference55 articles.

1. Effect of pH, biopolymer mixing ratio and salts on the formation and stability of electrostatic complexes formed within mixtures of lentil protein isolate and anionic polysaccharides (κ-carrageenan and gellan gum);Aryee;International Journal of Food Science and Technology,2014

2. Interactions of polysaccharides with β-lactoglobulin adsorbed films at the air–water interface;Baeza;Food Hydrocolloids,2005

3. Angiotensin I-converting enzyme inhibitory properties of lentil protein hydrolysates: Determination of the kinetics of inhibition;Barbana;Food Chemistry,2011

4. Dilatational rheology of BSA conformers at the air/water interface;Cascao-Pereira;Langmuir,2003

5. Interfacial properties of acidified skim milk;Cases;Journal of Colloid and Interface Science,2005

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