Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin

Journal of the Science of Food and Agriculture

Volumn 91, Issue 2, 2011, Pages 253-261

  Creusot, Nathalie ^a   Wierenga, Peter A ^a   Laus, Marc C ^b   Giuseppin, Marco LF ^b   Gruppen, Harry ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Avebe   (Netherlands)

Author keywords

Gelation; Novel proteins; Patatin; Plant proteins; Rheology

Indexed keywords

CARBOXYLESTERASE; GLOBULIN; GLYCININ; LACTOGLOBULIN; OVALBUMIN; PATATIN PROTEIN, SOLANUM TUBEROSUM; SOYBEAN PROTEIN; VEGETABLE PROTEIN;

ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; COMPARATIVE STUDY; ELASTICITY; FLOW KINETICS; FOOD HANDLING; GEL; POTATO; PROTEIN DENATURATION; TEMPERATURE;

CARBOXYLIC ESTER HYDROLASES; ELASTICITY; FOOD TECHNOLOGY; GELS; GLOBULINS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LACTOGLOBULINS; OVALBUMIN; PLANT PROTEINS; PROTEIN DENATURATION; RHEOLOGY; SOLANUM TUBEROSUM; SOYBEAN PROTEINS; TEMPERATURE;

EID: 78650215288     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4178     Document Type: Article

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