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
Andrêssa Maria Medeiros Theóphilo Galvão, Mariana L. Rasera, Guilherme de Figueiredo Furtado, Graziele G. Bovi, Guilherme M. Tavares, Míriam Dupas Hubinger
Topics & Concepts
ChemistryDifferential scanning calorimetryParticle sizeUltrasoundChromatographyOil dropletSolubilityAnalytical Chemistry (journal)Materials scienceEmulsionBiochemistryAcousticsOrganic chemistryPhysical chemistryThermodynamicsPhysicsProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis