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Legumes have been bestowed with valuable proteins. Legume proteins not only possess superior nutritional, functional, and anti-oxidative properties, they have also been successfully used as nutraceutical ingredients. The GRAS (generally recognized as safe) status and emulsifying characteristics of legume-derived proteins are the main driving forces behind their utilization for the encapsulation of...
The emulsification properties of a series of inulin samples modified using varying amounts of octenyl- and dodecenyl-succinic anhydride have been studied by determining the droplet size as a function of time, temperature and in the presence of electrolyte using laser diffraction. It was found that ∼2% modified inulin was required to stabilise 15% w/v medium chain triglyceride emulsions and that the...
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