Formation, stability, and sensory characteristics of a lentil-based milk substitute as affected by homogenisation and pasteurisation

Formation, stability and in vitro digestibility of nanoemulsions stabilized by high-pressure homogenized lentil proteins isolate

(2018) Maja Primozic et al.   FOOD HYDROCOLLOIDS

Protein Solubilization

(2018) Shridhar K. Sathe et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effect of lentil proteins isolate concentration on the formation, stability and rheological behavior of oil-in-water nanoemulsions

(2017) Maja Primozic et al.   FOOD CHEMISTRY

Lentil protein: a review of functional properties and food application. An overview of lentil protein functionality

(2017) Marcela Jarpa-Parra   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

How well do plant based alternatives fare nutritionally compared to cow’s milk?

(2017) Sai Kranthi Vanga et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Global production, processing and utilization of lentil: A review

(2017) Matina Joshi et al.   Journal of Integrative Agriculture

Comparative Study of the Effects of Processing on the Nutritional, Physicochemical and Functional Properties of Lentil

(2016) Alberta N.A. Aryee et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

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

(2016) Zhen Ma et al.   JOURNAL OF FOOD QUALITY

Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes

(2016) Stephanie Jeske et al.   PLANT FOODS FOR HUMAN NUTRITION

The Impacts of Dietary Change on Greenhouse Gas Emissions, Land Use, Water Use, and Health: A Systematic Review

(2016) Lukasz Aleksandrowicz et al.   PLoS One

Understanding the differences in gelling properties between lupin protein isolate and soy protein isolate

(2015) J.A.M. Berghout et al.   FOOD HYDROCOLLOIDS

Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks

(2015) Neus Bernat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Heat stability of reconstituted milk protein concentrate powders

(2014) Shane V. Crowley et al.   INTERNATIONAL DAIRY JOURNAL

The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin

(2014) Stuart P. Johnston et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Interfacial and emulsifying properties of lentil protein isolate

(2012) M. Joshi et al.   FOOD CHEMISTRY

Lentil and Chickpea Protein-Stabilized Emulsions: Optimization of Emulsion Formulation

(2011) Asli Can Karaca et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermal stability of soy protein isolate and hydrolysate ingredients

(2007) M. Ryan et al.   FOOD CHEMISTRY