Interactions of hydrocolloids and sonicated-gluten proteins

Food Hydrocolloids

Volumn 19, Issue 1, 2005, Pages 93-99

  Ribotta, P D ^a,b   Ausar, S F ^b   Beltramo, D M ^b   Leon A E ^a,b  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

^b Agencia Córdoba Ciencia   (Argentina)

Author keywords

Baking; Hydrocolloid; Protein; Rheology; SDS PAGE

Indexed keywords

ALGINIC ACID; ANION; CARRAGEENAN; GLUTEN; PECTIN;

ARTICLE; CARBOXYLATION; COMPLEX FORMATION; DENSITY; FLOW KINETICS; HYDROCOLLOID; HYDROPHILICITY; PROTEIN PROTEIN INTERACTION; SULFATION; ULTRASOUND;

TRITICUM AESTIVUM;

EID: 4444301751     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.04.018     Document Type: Article

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