Search Results - "Papalamprou, E.M"

Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates by Papalamprou, E.M., Doxastakis, G.I., Biliaderis, C.G., Kiosseoglou, V.

“…Two protein isolates were prepared from defatted chickpea seed flour by applying alkaline extraction followed by isoelectric precipitation or ultrafiltration…”
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Effect of medium molecular weight xanthan gum in rheology and stability of oil-in-water emulsion stabilized with legume proteins by Papalamprou, E.M, Makri, E.A, Kiosseoglou, V.D, Doxastakis, G.I

“…Xanthan gum is a water-soluble extracellular polysaccharide that has gained widespread commercial use because of its strong pseudoplasticity and tolerance to…”
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Textural properties of legume protein isolate and polysaccharide gels by Makri, E.A, Papalamprou, E.M, Doxastakis, G.I

“…The influence of legume proteins from lupin, pea and fababean on the formation of gels prepared by heat treatment in the absence or presence of xanthan gum,…”
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