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Rheology_Flow rate.pdf
Rheology_Flow rate.pdf
Jun 13, 2024 - High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)
Adobe PDF - 153.6 KB - MD5: e8a4f0b523cdb35297e54fd2971be3d0
Rheology_Frequency sweep.pdf
Rheology_Frequency sweep.pdf
Jun 13, 2024 - High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)
Adobe PDF - 73.0 KB - MD5: e0653e9aa122ccd24cc5460a988cb1c8
Rheology_Herschel-Bulkley model fitted to the data.pdf
Rheology_Herschel-Bulkley model fitted to the data.pdf
Jun 13, 2024 - High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)
Adobe PDF - 97.5 KB - MD5: b153c5efb288097ee4a3699a53e93f30
Rheology_Temperature sweep.pdf
Rheology_Temperature sweep.pdf
Jun 13, 2024 - High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)
Adobe PDF - 437.3 KB - MD5: fd8e86697dd6edbe056860d3dd7364c4
Rheology_Thixotropy.pdf
Rheology_Thixotropy.pdf
Jun 13, 2024 - High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)
Adobe PDF - 154.0 KB - MD5: b3e97a5936f86ec1afcdb24a988a94c3
Solubility.pdf
Solubility.pdf
Jun 13, 2024 - High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)
Adobe PDF - 11.5 KB - MD5: b11fe01a9640d71dd6e55dc1236a4651
Turbiscan_Backscattering.pdf
Turbiscan_Backscattering.pdf
Jun 13, 2024 - High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)
Adobe PDF - 745.8 KB - MD5: 7723fc9d24cebe0e2116d3d5df275bd8
Turbiscan_Delta BS and TSI.pdf
Turbiscan_Delta BS and TSI.pdf
Jun 13, 2024 - High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)
Adobe PDF - 44.0 KB - MD5: 663d0e68884de8a5eca2234f77ce30d0
Zeta potential.pdf
Zeta potential.pdf
Jun 13, 2024 - High internal phase emulsions stabilized by the lentil protein isolate (Lens culinaris)
Adobe PDF - 8.8 KB - MD5: 4137b273b644c31f8762c5cfddb36740
Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions
Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions
Jun 13, 2024
Galvão, Andrêssa Maria Medeiros Theóphilo; Freitas, João Cury de; Karatay, Graziele Grossi Bovi; Furtado, Guilherme de Figueiredo; Rasera, Mariana Lamy; Tavares, Guilherme M.; Hubinger, Míriam Dupas, 2024, "Thermo-induced changes in the structure of lentil protein isolate (Lens culinaris) to stabilize high internal phase emulsions", https://doi.org/10.25824/redu/NNXDB4, Repositório de Dados de Pesquisa da Unicamp, V1
Experimental data from a thesis chapter aimed at assess the impact of heat treatment on the emulsifying properties of lentil protein isolate (LPI) dispersion to produce high internal phase emulsions (HIPEs).
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