Preparation of Salad Dressing Emulsions Using Lentil, Chickpea and Pea Protein Isolates: A Response Surface Methodology Study

Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach

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Reduced calorie emulsion-based foods: Protein microparticles and dietary fiber as fat replacers

(2014) Cheryl Chung et al.   FOOD RESEARCH INTERNATIONAL

Rheological, physical stability, microstructural and sensory properties of salad dressings supplemented with raw and thermally treated lentil flours

(2013) Zhen Ma et al.   JOURNAL OF FOOD ENGINEERING

Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review

(2012) Zhen Ma et al.   Food and Bioprocess Technology

Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature

(2010) S.H. Hosseini-Parvar et al.   JOURNAL OF FOOD ENGINEERING

Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques

(2009) J.I. Boye et al.   FOOD RESEARCH INTERNATIONAL

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

(2009) Joyce Boye et al.   FOOD RESEARCH INTERNATIONAL

Influence of processing on composition and antinutritional factors of chickpea protein concentrates produced by isoelectric precipitation and ultrafiltration

(2009) Martin Mondor et al.   Innovative Food Science & Emerging Technologies

Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions

(2009) Bo Wang et al.   JOURNAL OF FOOD ENGINEERING

The rheological behaviour of low fat soy-based salad dressing

(2008) Chi Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system

(2007) Mahmoud Abu Ghoush et al.   JOURNAL OF FOOD ENGINEERING