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European Food Research and Technology

Volumn 226, Issue 5, 2008, Pages 967-974

Foaming properties of barley protein isolates and hydrolysates

(3) Yalçın, Erkan a Çelik, Süeda b İbanoğlu, Esra c

a ABANT IZZET BAYSAL UNIVERSITY (Turkey)

b HACETTEPE UNIVERSITY (Turkey)

c GAZIANTEP UNIVERSITY (Turkey)

Author keywords

Barley protein isolate; Foam stability; Foamability; Hull less barley; Hydrolysate

Indexed keywords

CONCENTRATION (PROCESS); ETHANOL; FOOD PRODUCTS; HYDROLYSIS; PH EFFECTS;

BARLEY PROTEIN ISOLATE; FOAM STABILITY; HULL-LESS BARLEY; HYDROLYSATE;

PROTEINS;

HORDEUM;

EID: 38949138414 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s00217-007-0618-8 Document Type: Article

Times cited : (45)

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