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The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin
The physicochemical and emulsifying properties of legume protein isolates prepared from chickpea (CPI), faba bean (FPI), lentil (LPI) and soy (SPI) were investigated in the presence and absence of genipin. Solubility was highest for CPI (~94 %), followed by LPI (~90 %), FPI (~85 %) and SPI (~50 %)....
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4486593/ https://ncbi.nlm.nih.gov/pubmed/26139878 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1523-3 |
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