Emulsifying and foaming properties of wheat gluten influenced by high pressure microfluidization

Advanced Materials Research

Volumn 690 693, Issue , 2013, Pages 1327-1330

  Yan, Nai Jun ^a   Liu, Guo Qin ^a   Chen, Lu Yao ^a   Liu, Xin Qi ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Emulsifying properties; Foaming properties; Microfluidization; Wheat gluten

Indexed keywords

DYNAMIC HIGH PRESSURE MICROFLUIDIZATION (DHPM); EMULSIFYING PROPERTY; FOAMING CAPACITIES; FOAMING PROPERTIES; FOOD PROCESSING INDUSTRY; HIGH PRESSURE MICROFLUIDIZATION; MICROFLUIDIZATION; WHEAT GLUTEN;

FOOD PROCESSING; SOLUTIONS;

EMULSIFICATION;

EID: 84878662728     PISSN: 10226680     EISSN: None     Source Type: Book Series    
DOI: 10.4028/www.scientific.net/AMR.690-693.1327     Document Type: Conference Paper

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