Effects of a cross-linking enzyme on the protein composition, mechanical properties, and microstructure of Chinese-style noodles

Food Chemistry

Volumn 125, Issue 3, 2011, Pages 813-822

  Bellido, G G ^a   Hatcher, D W ^a  

^a GRAIN RESEARCH LABORATORY   (Canada)

Author keywords

Chinese style noodles; Gliadin; Glutenin; Rheology; Transglutaminase; Ultrasound; Wheat

Indexed keywords

CHINESE-STYLE NOODLES; GLIADIN; GLUTENIN; TRANSGLUTAMINASES; ULTRASOUND; WHEAT;

ACETIC ACID; ELASTICITY; ENZYMES; MECHANICAL PROPERTIES; RESIDUAL STRESSES; RHEOLOGY; STRESS RELAXATION; ULTRASONICS; VISCOSITY;

PROPANOL;

ACETIC ACID; ALBUMIN; GLIADIN; GLOBULIN; GLUTENIN; PROPANOL; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE;

ARTICLE; CHEMICAL COMPOSITION; CROSS LINKING; FLOUR; FLOW KINETICS; FOOD; NOODLE; PROTEIN LOCALIZATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SCANNING ELECTRON MICROSCOPY; VISCOELASTICITY; WHEAT;

TRITICUM AESTIVUM;

EID: 78149412244     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.008     Document Type: Article

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