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Comparative analysis of thermal, structural and rheological properties of protein isolates and kernel flour from Australian sweet lupin varieties using soy as a reference

Piyumi Chathurangi Wanniarachchi; Mauro Mocerino; Mark J. Hackett; Michael Nesbit; Greg Shea; Ranil Coorey
Food Hydrocolloids · Vol. 172 · pp. 112000 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-03-01
Publication Year2026
Volume172
Pages112000
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.112000
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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