Emulsifying and Foaming Properties of Different Protein Fractions Obtained from a Novel Lupin Variety AluProt-CGNA®(Lupinus luteus)-Reference-Cited by-同舟云学术

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Emulsifying and Foaming Properties of Different Protein Fractions Obtained from a Novel Lupin Variety AluProt-CGNA®(Lupinus luteus)

Published:2016-05-27 Issue:7 Volume:81 Page:C1699-C1706
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Burgos-Díaz César¹,Piornos José A.¹,Wandersleben Traudy²,Ogura Takahiro²,Hernández Xaviera³,Rubilar Mónica¹³

Affiliation:

1. Agriaquaculture Nutritional Genomic Center, CGNA; Technology and Processes Unit; Temuco Chile

2. Agriaquaculture Nutritional Genomic Center, CGNA; Genomics and Bioinformatics Unit; Temuco Chile

3. Dept. of Chemical Engineering, Scientific and Technological Bioresource Nucleus; BIOREN, Univ. de La Frontera; Temuco Chile

Funder

FONDECYT

Agriaquaculture Nutritional Genomic Center

CGNA

Publisher

Wiley

Subject

Food Science

Reference35 articles.

1. Lupin protein positively affects plasma LDL cholesterol and LDL:HDL cholesterol ratio in hypercholesterolemic adults after 4 wk of supplementation: a randomized, controlled crossover study;Bähr;Nutr J,2013

2. Functional properties of native and succinylated lentil (Lens culinaris Medik.) globulins;Bora;Food Chem,2002

3. Naturally occurring protein-polysaccharide complexes from linseed (Linum usitatissimum) as bioemulsifiers;Burgos-Díaz;Eur J Lipid Sci,2015

4. Preparation of rabbit polyclonal antibodies against lupin storage proteins;Bush;Can J Plant Sci,1994

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3. Evaluation of pH, NaCl and CaCl2 salts on Solubility, Zeta Potential and air - water interfacial properties of the protein isolate from lupin seeds;Food Structure;2023-10

4. Pea and lupin protein ingredients: New insights into endogenous lipids and the key effect of high-pressure homogenization on their aqueous suspensions;Food Hydrocolloids;2023-08

5. Lupin Seed Proteins: A Comprehensive Review of Composition, Extraction Technologies, Food Functionality, and Health Benefits;Food Reviews International;2023-03-27

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