Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions
Andrêssa Maria Medeiros Theóphilo Galvão, João Cury Freitas, Graziele G. Bovi, Guilherme de Figueiredo Furtado, Mariana L. Rasera, Guilherme M. Tavares, Míriam Dupas Hubinger
Topics & Concepts
Differential scanning calorimetryZeta potentialChemistryRheologyDispersion (optics)Dispersion stabilityPea proteinDynamic mechanical analysisViscositySolubilityDynamic modulusTurbidityMaterials scienceChemical engineeringAnalytical Chemistry (journal)ChromatographyPulmonary surfactantComposite materialFood scienceBiochemistryPolymerOrganic chemistryThermodynamicsNanotechnologyGeologyEngineeringOceanographyNanoparticleOpticsPhysicsProteins in Food SystemsPickering emulsions and particle stabilizationPolysaccharides Composition and Applications