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Food Chemistry, ISSN 0308-8146, 2009, Volume 115, Issue 3, pp. 852 - 858
Protein isolates and concentrates were obtained from defatted cashew nut powder by two methods: alkaline extraction-isoelectric precipitation (IP) and alkaline... 
Protein isolates | Functional properties | Cashew nut | Protein concentrates | Cashew nut powder | SOY PROTEIN | FOOD SCIENCE & TECHNOLOGY | MEAL | SOLUBILITY | EXTRACTION | NUTRITION & DIETETICS | FRACTIONS | COWPEA VIGNA-UNGUICULATA | BEAN FLOUR | EMULSIFYING PROPERTIES | CHEMISTRY, APPLIED
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 03/2016, Volume 96, Issue 5, pp. 1532 - 1540
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 08/2018, Volume 66, Issue 33, pp. 8832 - 8840
Journal Article
Industrial and Engineering Chemistry Research, ISSN 0888-5885, 02/2015, Volume 54, Issue 5, pp. 1576 - 1584
Oil in water (o/w) Pickering emulsion stabilized by a nanoparticlesurfactantpolymer system shows better thermal stability than the one stabilized by a... 
ENGINEERING, CHEMICAL | RHEOLOGY | BEHAVIOR | HYDROLYZED POLYACRYLAMIDE
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 12/2013, Volume 33, Issue 2, pp. 309 - 319
Emulsifying properties of two partially purified legumin and vicilin (PL and PV) and protein isolate (PPI) from dry pea seeds at various pH values (3.0, 5.0,... 
Emulsifying property | Creaming | Vicilin | Pea protein isolate | Flocculation | Legumin | LENTIL | FOOD SCIENCE & TECHNOLOGY | GELATION PROPERTIES | HEAT-TREATMENT | ISOLATE | FUNCTIONAL-PROPERTIES | ISOELECTRIC PRECIPITATION | CHEMISTRY, APPLIED | SOY PROTEINS | EMULSIONS | Proteins | Peas | Adsorption | Hydrogen-ion concentration | Denaturation | Protein binding | Coalescing | Emulsions | Emulsification | Droplets | Flocculating | Coalescence
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 01/2019, Volume 86, pp. 134 - 140
With regard to applications in dispersed systems (i.e. emulsions), improving the poor solubility of pea protein in the pH-range applicable to foods (pH 3 to pH... 
Hydrolysis | Emulsion | Interfacial properties | Pea protein | SOY PROTEIN | LEGUMIN | LENTIL | FOOD SCIENCE & TECHNOLOGY | RHEOLOGY | IN-VITRO | VICIA-FABA | PISUM-SATIVUM-L | STORAGE PROTEIN | EMULSIFYING PROPERTIES | CHEMISTRY, APPLIED | EMULSIONS | Peas | Biological products
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 2003, Volume 17, Issue 4, pp. 455 - 462
Citrus pectin and beet pectin are able to reduce the interfacial tension between an oil phase and a water phase and can be efficient for the preparation of... 
Citrus | Emulsifying properties | Sugar beet | Acetyl | Pectin | Protein | Molecular weight | FOOD SCIENCE & TECHNOLOGY | pectin | protein | molecular weight | HYDROCOLLOIDS | CHEMISTRY, APPLIED | emulsifying properties | acetyl | SUGAR-BEET | sugar beet | citrus
Journal Article