Interfacial and emulsifying properties of lentil protein isolate
journal contribution
posted on 2024-11-01, 10:46 authored by M Joshi, Benu AdhikariBenu Adhikari, Peter Aldred, J Panozzo, Stefan KasapisStefan Kasapis, Colin BarrowThe dynamic interfacial tension (DIFT) at oil-water interface, diffusion coefficients, surface hydrophobicity, zeta potential and emulsifying properties, including emulsion activity index (EAI), emulsion stability index (ESI) and droplet size of lentil protein isolate (LPI), were measured at different pH and LPI concentration, in order to elucidate its emulsifying behaviour.
