Pulse Flour Based Emulsions – The Effect of Oil Type on Technological and Functional Characteristics

Three different types of whole pulse flours (broad bean, green and red lentils) were used to obtain emulsions and thereafter heat-set gels, and their properties were compared to the soy protein concentrate. The influence of different vegetable oils (sunflower, canola and palm) on emulsions and heat-...

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Veröffentlicht in:	Studia Universitatis Babeș-Bolyai. Chemia 2018-01, Vol.63 (1), p.199-214
Hauptverfasser:	Vasilean, Ina, Aprodu, Iuliana, Vasilean, Ion, Patrașcu, Livia
Format:	Artikel
Sprache:	eng
Schlagworte:	Chemical properties Emulsions Flour Observations Rheology Vegetable oils
Online-Zugang:	Volltext
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