Concepedia

High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)

Andrêssa Maria Medeiros Theóphilo Galvão, Eliana Marcela Vélez‐Erazo, Graziele G. Bovi, Guilherme de Figueiredo Furtado, Danilo C. Vidotto, Guilherme M. Tavares, Míriam Dupas Hubinger

Colloids and Surfaces A Physicochemical and Engineering Aspects · 2022 · 38 citations · 56 references

DOIFull text

Open access

Concepts

References

56

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

, , +14

A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

Marion M. Bradford · Analytical Biochemistry · 1976 · 211.2K citations

, , +7

Globular protein gelation—theory and experiment

Allan Clark, Gaynor M. Kavanagh, S.B. Ross-Murphy · Food Hydrocolloids · 2001 · 324 citations

, , +6

Study of Some Physicochemical and Functional Properties of Quinoa (Chenopodium Quinoa Willd) Protein Isolates

Lilian Abugoch, Nalda Romero, Cristián Tapia et al. · Journal of Agricultural and Food Chemistry · 2008 · 299 citations

, , +17

Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties

Yakoub Ladjal-Ettoumi, Hafid Boudries, Mohamed Chibane et al. · Food Biophysics · 2015 · 292 citations

, , +11