Foaming properties of tryptic gliadin hydrolysate peptide fractions

Food Chemistry

Volumn 128, Issue 3, 2011, Pages 606-612

  Thewissen, Bert G ^a   Celus, Inge ^a   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Foaming properties; Gliadin; Hydrolysates; Peptide fractions

Indexed keywords

ALKALINE PH; FOAM STABILITY; FOAMING PROPERTIES; GLIADIN; HYDROLYSATES; HYDROPHOBIC PEPTIDES; NEAR-NEUTRAL PH; PH-DEPENDENT; TERMINAL DOMAIN;

ALKALINITY;

PEPTIDES;

GLIADIN; GLIADIN HYDROLYSATE DERIVATIVE; PEPTIDE; UNCLASSIFIED DRUG;

ALKALINITY; ARTICLE; BREAD; FOAMING; FOOD COMPOSITION; PH MEASUREMENT; WHEAT;

EID: 79955604476     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.007     Document Type: Article

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