Development of a method for determining oil absorption capacity in pulse flours and protein materials

Ning Wang, Lisa Maximiuk, Dora Fenn, Michael T. Nickerson, Anfu Hou · 2020 · Cereal Chemistry

Summary. Researchers developed an improved laboratory method for measuring oil absorption capacity in pulse and soybean flours and protein products. The new method addresses problems with conventional testing by using a lower sample-to-oil ratio, reduced centrifugal force, and a filter paper apparatus to prevent material loss. The simplified procedure produces reliable, reproducible results and enables faster testing of multiple samples while accurately distinguishing between different pulse and soybean ingredients.

Read the original

@article{wang-2020-development-method-determining-oil-absorption,
  title   = {Development of a method for determining oil absorption capacity in pulse flours and protein materials},
  author  = {Ning Wang and Lisa Maximiuk and Dora Fenn and Michael T. Nickerson and Anfu Hou},
  journal = {Cereal Chemistry},
  year    = {2020},
  doi     = {10.1002/cche.10339},
  url     = {https://doi.org/10.1002/cche.10339}
}

TY  - JOUR
TI  - Development of a method for determining oil absorption capacity in pulse flours and protein materials
AU  - Ning Wang
AU  - Lisa Maximiuk
AU  - Dora Fenn
AU  - Michael T. Nickerson
AU  - Anfu Hou
JO  - Cereal Chemistry
PY  - 2020
DO  - 10.1002/cche.10339
UR  - https://doi.org/10.1002/cche.10339
ER  - 

Details

DOI

10.1002/cche.10339

Countries

Canada

Regions

North America

Categories

food-systems, agtech, general-innovation

Added

2026-04-28