Surface and interfacial properties of water-soluble wheat proteins

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Volumn 319, Issue 1-3, 2008, Pages 180-187

  Hill, K ^a   Horvath Szanics E ^b   Hajos Gy ^b   Kiss, É ^a  

^a EÖTVÖS LORÁND UNIVERSITY   (Hungary)

^b CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

Author keywords

Adsorption of wheat proteins; Dilatational rheology; Interfacial elastic modulus; Preparative isoelectric focusing; Surface interfacial tension

Indexed keywords

GRAIN (AGRICULTURAL PRODUCT); MOLECULAR STRUCTURE; SOLUBILITY; SURFACE PROPERTIES;

ADSORPTION OF WHEAT PROTEINS; INTERFACIAL ELASTIC MODULUS; PREPARATIVE ISOELECTRIC FOCUSING;

PROTEINS;

BETA AMYLASE; BETA LACTOGLOBULIN; BOVINE SERUM ALBUMIN; CYTOCHROME C; DODECANE; OVALBUMIN; PROTEIN; TRYPSIN; WATER;

ADSORPTION; AIR; ARTICLE; CHEMICAL STRUCTURE; COMPRESSION; FLOW KINETICS; FLUOR; HYDROPHOBICITY; ISOELECTRIC FOCUSING; NONHUMAN; PRIORITY JOURNAL; PROTEIN INTAKE; SURFACE PROPERTY; WHEAT;

EID: 43049143542     PISSN: 09277757     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfa.2007.06.047     Document Type: Article

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