Increasing the Gelling Functionality of Lupin Protein Using Ultrasound Treatment

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Increasing the Gelling Functionality of Lupin Protein Using Ultrasound Treatment

Protein concentrate from the legume seed lupin has great potential in human nutrition however it use as a food ingredient is limited by its lack of gelling properties. The use of ultrasound to increase the gelling ability of the protein was optimised using statistical modelling and associated molecu...

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Bibliographic Details
Main Author:	Al-Ali, Hayder A.
Format:	Thesis
Published:	Curtin University 2020
Online Access:	http://hdl.handle.net/20.500.11937/83446

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