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Volumn 227, Issue 5, 2008, Pages 1411-1417
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Functional properties of microwave-treated wheat gluten
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Author keywords
Emulsion properties; Foaming properties; Gluten; Microwave treatment; SDS PAGE; Solubility
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Indexed keywords
FOAM CONTROL;
MICROWAVE HEATING;
MICROWAVE IRRADIATION;
MICROWAVES;
SOLUBILITY;
TERNARY SYSTEMS;
CONTROL SAMPLES;
EMULSIFYING CAPACITY;
EMULSIFYING PROPERTIES;
EMULSIFYING STABILITY;
EMULSION PROPERTIES;
ENERGY LEVELS;
FOAM STABILITY;
FOAMING PROPERTIES;
FUNCTIONAL PROPERTIES;
GLUTEN;
MICROWAVE POWER LEVELS;
MICROWAVE TREATMENT;
MICROWAVE TREATMENTS;
POWER LEVELING;
SDS-PAGE;
SOLUBILITY VALUES;
TREATMENT TIME;
TREATMENT TIMES;
WHEAT GLUTEN;
EMULSIFICATION;
TRITICUM AESTIVUM;
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EID: 49249096739
PISSN: 14382377
EISSN: 14382385
Source Type: Journal
DOI: 10.1007/s00217-008-0860-8 Document Type: Article |
Times cited : (48)
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References (37)
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