Effect of temperature, time and wheat gluten moisture content on wheat gluten network formation during thermomolding

Journal of Cereal Science

Volumn 54, Issue 3, 2011, Pages 434-441

  Jansens, Koen J A ^a   Lagrain, Bert ^a   Rombouts, Ine ^a   Brijs, Kristof ^a   Smet, Mario ^b   Delcour, Jan A ^a  

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

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Disulfide bond; Lanthionine; Thermomolding; Wheat gluten

Indexed keywords

TRITICUM AESTIVUM;

EID: 81455158821     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2011.08.008     Document Type: Article

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