Promoting structure formation by high pressure in gluten-free flours

LWT

Volumn 44, Issue 7, 2011, Pages 1672-1680

  Vallons, Katleen J R ^a   Ryan, Liam A M ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Disulphide bonds; Gelatinisation; Gluten free; High pressure; Lab on a chip; Rheological properties

Indexed keywords

CAPILLARY ELECTROPHORESIS; CROPS; GELATION; LAB-ON-A-CHIP; PROTEINS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; STARCH; SULFUR COMPOUNDS; VISCOELASTICITY;

DISULPHIDE BONDS; GELATINISATION; GLUTEN-FREE; HIGH PRESSURE; RHEOLOGICAL PROPERTY;

HIGH PRESSURE EFFECTS;

ERAGROSTIS TEF;

EID: 79954628330     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.11.024     Document Type: Article

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