Influence of the Isolation Method on the Technofunctional Properties of Protein Isolates from Lupinus angustifolius L.

Muranyi, Isabel S; Otto, Clemens; Pickardt, Claudia; Osen, Raffael; Koehler, Peter; Schweiggert-Weisz, Ute

Muranyi, Isabel S; Otto, Clemens; Pickardt, Claudia; Osen, Raffael; Koehler, Peter; Schweiggert-Weisz, Ute.

Afiliación

Muranyi IS; Fraunhofer Inst. for Process Engineering and Packaging (IVV), Giggenhauser Strasse 35, D-85354, Freising, Germany.
Otto C; Fraunhofer Inst. for Process Engineering and Packaging (IVV), Giggenhauser Strasse 35, D-85354, Freising, Germany.
Pickardt C; Fraunhofer Inst. for Process Engineering and Packaging (IVV), Giggenhauser Strasse 35, D-85354, Freising, Germany.
Osen R; Fraunhofer Inst. for Process Engineering and Packaging (IVV), Giggenhauser Strasse 35, D-85354, Freising, Germany.
Koehler P; German Research Centre for Food Chemistry, Lise-Meitner-Strasse 34, D-85354, Freising, Germany.
Schweiggert-Weisz U; Fraunhofer Inst. for Process Engineering and Packaging (IVV), Giggenhauser Strasse 35, D-85354, Freising, Germany.

J Food Sci ; 81(11): C2656-C2663, 2016 Nov.

Article en En | MEDLINE | ID: mdl-27706815

Palabras clave

denaturation; emulsification; extraction; functional properties; rheological properties

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Año: 2016 Tipo del documento: Article País de afiliación: Alemania Pais de publicación: Estados Unidos

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