Improvement of emulsifying properties of wheat gluten hydrolysate/λ- carrageenan conjugates

Food Technology and Biotechnology

Volumn 44, Issue 1, 2006, Pages 25-32

  Wang, Jin Shui ^a   Zhao, Mou Ming ^a   Yang, Xiao Quan ^a   Jiang, Yue Ming ^b  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b SOUTH CHINA INSTITUTE OF BOTANY   (China)

Author keywords

carrageenan; Emulsifying properties; Limited enzymatic hydrolysis; Protein polysaccharide; Response surface methodology; Wheat gluten

Indexed keywords

CARRAGEENANS; EMULSIFYING PROPERTY; LIMITED ENZYMATIC HYDROLYSIS; PROTEIN-POLYSACCHARIDE; RESPONSE SURFACE METHODOLOGY; WHEAT GLUTEN;

BYPRODUCTS; EMULSIFICATION; ENZYMATIC HYDROLYSIS; FOOD PRODUCTS; REGRESSION ANALYSIS; SURFACE PROPERTIES;

EMULSIONS;

TRITICUM AESTIVUM;

EID: 33645277077     PISSN: 13309862     EISSN: 13309862     Source Type: Journal    
DOI: None     Document Type: Article

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