Retention and release of cinnamaldehyde from wheat protein matrices

Biomacromolecules

Volumn 14, Issue 5, 2013, Pages 1493-1502

  Balaguer, Mari Pau ^a   Borne, Mathilde ^b   Chalier, Pascale ^b   Gontard, Nathalie ^b   Morel, Marie Helene ^b   Peyron, Stephane ^b   Gavara, Rafael ^a   Hernandez Munoz, Pilar ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UMR IATE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

MACROMOLECULES; SYNTHESIS (CHEMICAL);

ANTI-MICROBIAL ACTIVITY; COVALENTLY BONDED; DEGREE OF POLYMERIZATION; ENVIRONMENTAL CONDITIONS; FOOD SIMULANTS; MANUFACTURING PROCESS; WATER SENSITIVITY; WHEAT PROTEINS;

PROTEINS;

CINNAMALDEHYDE; GLIADIN; GLUTEN; ACETIC ACID; ACROLEIN; ALCOHOL; ANTIINFECTIVE AGENT; CROSS LINKING REAGENT; METHANOL; WATER;

ALPHA HELIX; ANTIMICROBIAL ACTIVITY; ARTICLE; CONFORMATIONAL TRANSITION; CROSS LINKING; EMULSION; FOOD PROCESSING; HUMIDITY; MOISTURE; MOLECULAR WEIGHT; PH; POLYMERIZATION; PRIORITY JOURNAL; PROTEIN AGGREGATION; PROTEIN CONFORMATION; PROTEIN SECONDARY STRUCTURE; SOLUBILITY; ULTRASOUND; WHEAT; ANALOGS AND DERIVATIVES; CHEMISTRY; DIFFUSION; FOOD PACKAGING; KINETICS;

ACETIC ACID; ACROLEIN; ANTI-BACTERIAL AGENTS; CROSS-LINKING REAGENTS; DIFFUSION; ETHANOL; FOOD PACKAGING; GLIADIN; HUMIDITY; HYDROGEN-ION CONCENTRATION; KINETICS; METHANOL; TRITICUM; WATER;

EID: 84877784368     PISSN: 15257797     EISSN: 15264602     Source Type: Journal    
DOI: 10.1021/bm400158t     Document Type: Article

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