Gluten gel and film properties in the presence of cysteine and sodium alginate

Journal of Food Science

Volumn 74, Issue 6, 2009, Pages

  Yuno Ohta, Naoko ^a   Yamada, Mariko ^a   Inomata, Masako ^a   Konagai, Hiromi ^a   Kataoka, Tomomi ^a  

^a NIHON UNIVERSITY   (Japan)

Author keywords

Cysteine; Film; Gel; Gluten; Sodium alginate

Indexed keywords

ALGINIC ACID; CYSTEINE; GLUCURONIC ACID; GLUTEN; HEXURONIC ACID;

ARTICLE; ARTIFICIAL MEMBRANE; CHEMISTRY; ELASTICITY; FLOW KINETICS; FOOD HANDLING; GEL; HEAT; INFRARED SPECTROSCOPY; METHODOLOGY; PLIABILITY; PROTEIN SECONDARY STRUCTURE; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTY; SYNTHESIS; ULTRASTRUCTURE; VISCOSITY;

ALGINATES; CYSTEINE; ELASTICITY; FOOD TECHNOLOGY; GELS; GLUCURONIC ACID; GLUTENS; HEXURONIC ACIDS; HOT TEMPERATURE; MEMBRANES, ARTIFICIAL; MICROSCOPY, ELECTRON, SCANNING; PLIABILITY; PROTEIN STRUCTURE, SECONDARY; RHEOLOGY; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SURFACE PROPERTIES; VISCOSITY;

TRITICUM AESTIVUM;

EID: 70350172781     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01197.x     Document Type: Article

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