The influence of thermodynamic qualities of a solvent on the physicochemical properties of lentil protein concentrate : second virial coefficient study

2024
journal article
article
dc.affiliationWydział Fizyki, Astronomii i Informatyki Stosowanej : Instytut Fizyki im. Mariana Smoluchowskiegopl
dc.contributor.authorŻmudziński, Danielpl
dc.contributor.authorGoik, Urszulapl
dc.contributor.authorPtaszek, Pawełpl
dc.contributor.authorPtaszek, Annapl
dc.contributor.authorBarbasz, Jakubpl
dc.contributor.authorBanaś, Joannapl
dc.contributor.authorLupa, Dawid - 456980 pl
dc.date.accessioned2024-02-02T08:30:51Z
dc.date.available2024-02-02T08:30:51Z
dc.date.issued2024pl
dc.description.volume434pl
dc.identifier.articleid137329pl
dc.identifier.doi10.1016/j.foodchem.2023.137329pl
dc.identifier.eissn1873-7072pl
dc.identifier.issn0308-8146pl
dc.identifier.urihttps://ruj.uj.edu.pl/xmlui/handle/item/326636
dc.languageengpl
dc.language.containerengpl
dc.rightsDodaję tylko opis bibliograficzny*
dc.rights.licencebez licencji
dc.rights.uri*
dc.subject.enlentil proteinpl
dc.subject.ensurface tensionpl
dc.subject.ensecond virial coefficientpl
dc.subject.enhydrodynamic propertiespl
dc.subject.entheta conditionspl
dc.subtypeArticlepl
dc.titleThe influence of thermodynamic qualities of a solvent on the physicochemical properties of lentil protein concentrate : second virial coefficient studypl
dc.title.journalFood Chemistrypl
dc.typeJournalArticlepl
dspace.entity.typePublication
dc.affiliationpl
Wydział Fizyki, Astronomii i Informatyki Stosowanej : Instytut Fizyki im. Mariana Smoluchowskiego
dc.contributor.authorpl
Żmudziński, Daniel
dc.contributor.authorpl
Goik, Urszula
dc.contributor.authorpl
Ptaszek, Paweł
dc.contributor.authorpl
Ptaszek, Anna
dc.contributor.authorpl
Barbasz, Jakub
dc.contributor.authorpl
Banaś, Joanna
dc.contributor.authorpl
Lupa, Dawid - 456980
dc.date.accessioned
2024-02-02T08:30:51Z
dc.date.available
2024-02-02T08:30:51Z
dc.date.issuedpl
2024
dc.description.volumepl
434
dc.identifier.articleidpl
137329
dc.identifier.doipl
10.1016/j.foodchem.2023.137329
dc.identifier.eissnpl
1873-7072
dc.identifier.issnpl
0308-8146
dc.identifier.uri
https://ruj.uj.edu.pl/xmlui/handle/item/326636
dc.languagepl
eng
dc.language.containerpl
eng
dc.rights*
Dodaję tylko opis bibliograficzny
dc.rights.licence
bez licencji
dc.rights.uri*
dc.subject.enpl
lentil protein
dc.subject.enpl
surface tension
dc.subject.enpl
second virial coefficient
dc.subject.enpl
hydrodynamic properties
dc.subject.enpl
theta conditions
dc.subtypepl
Article
dc.titlepl
The influence of thermodynamic qualities of a solvent on the physicochemical properties of lentil protein concentrate : second virial coefficient study
dc.title.journalpl
Food Chemistry
dc.typepl
JournalArticle
dspace.entity.type
Publication
Affiliations

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