Interaction of modified celluloses and pectins with gluten proteins

Food Hydrocolloids

Volumn 35, Issue , 2014, Pages 91-99

  Correa, María Jimena ^a   Ferrer, Evelina ^b   Añón, María Cristina ^a   Ferrero, Cristina ^a  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b FACULTAD DE CIENCIAS EXACTAS   (Argentina)

Author keywords

Gluten network; Modified celluloses; Pectins; Wheat dough

Indexed keywords

ALKYLATION; CELLULOSE; COLLOIDS; CONFORMATIONS; CROSSLINKING; ELECTROPHORESIS; PROTEINS; RELAXATION TIME;

CHEMICAL TECHNIQUES; GLUTEN NETWORK; GLUTEN PROTEIN; HELIX CONFORMATION; MATRIX; MICRO-CRYSTALLINE CELLULOSE; MODIFIED CELLULOSE; MODIFIED PECTIN; PECTIN; WHEAT DOUGH;

SODIUM CHLORIDE;

TRITICUM AESTIVUM;

EID: 84886087345     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.04.020     Document Type: Article

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