The influence of thermodynamic qualities of a solvent on the physicochemical properties of lentil protein concentrate - Second virial coefficient study.

A protein concentrate (75.2%) was obtained from some Lens culinaris L. seeds.

Functional and Rheological Properties of L. Protein Isolates.

A protein isolate (85.5%) was obtained from the L. seeds.

The effect of structural properties on rheological behaviour of starches in binary dimethyl sulfoxide-water solutions.

This research study analysed the rheological properties of potato amylose and potato amylopectin in binary solutions of the following water and dimethyl sulfoxide concentrations: 90% DMSO (1), 80% DMSO (2) and 50% DMSO (3), with preparation methodology involving the dissolution at the temperature of 98°C. The studies of dynamic light scattering on the biopolymer coils and the determination of main relaxation times of the solutions were carried out. For the amylose solutions, the fast relaxation phenomena are predominant.

The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids.

The aim of this work was to evaluate the physicochemical properties of fresh foams based on egg white proteins, xanthan gum and gum Arabic. The distributions of the size of gas bubbles suspended in liquid were determined, as well as density and volume fraction of gas phase of the generated foams. Additionally, the viscoelastic properties in the linear range were measured, and the results were analyzed with the use of the fractional Zener model.