Functionalizing maize zein in viscoelastic dough systems through fibrous, β-sheet-rich protein networks: An alternative, physicochemical approach to gluten-free breadmaking

Trends in Food Science and Technology

Volumn 24, Issue 2, 2012, Pages 74-81

  Erickson, Daniel P ^a   Campanella, Osvaldo H ^a   Hamaker, Bruce R ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AREAS OF INTERESTS; FUNCTIONAL CHANGES; GLUTEN-FREE; HIGH QUALITY; PHYSICOCHEMICAL PROPERTY; PROTEIN NETWORK; STRUCTURE/FUNCTION RELATIONSHIPS; VISCOELASTIC POLYMERS; VISCOELASTIC PROPERTIES; WHEAT GLUTEN;

BIOTECHNOLOGY; FOOD TECHNOLOGY;

CEREAL PRODUCTS;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 84859835231     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2011.10.008     Document Type: Review

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