Emulsifying and emulsion-stabilizing properties of gluten hydrolysates

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 12, 2014, Pages 2623-2630

  Joye, Iris J ^a,b   McClements, David J ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

emulsifier; emulsion stabilization; gluten; hydrolysates

Indexed keywords

DROPS; EMULSIONS; HYDROLYSIS; OILS AND FATS; PEPTIDES; OIL SHALE;

EMULSIFIER; EMULSIFYING PROPERTY; EMULSION STABILIZATION; GLUTEN; HIGH PRESSURE HOMOGENIZATION; HYDROLYSATES; OIL-IN-WATER EMULSIONS; SUBSTRATE SPECIFICITY; STABILIZING PROPERTIES;

EMULSIFICATION;

TRITICUM AESTIVUM; ZEA MAYS;

GLUTEN; PROTEIN HYDROLYSATE; SUBTILISIN; TRYPSIN;

ARTICLE; CHEMISTRY; EMULSION; HYDROLYSIS; PH; PROTEIN STABILITY;

EMULSIONS; GLUTENS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; PROTEIN HYDROLYSATES; PROTEIN STABILITY; SUBTILISINS; TRYPSIN;

EID: 84896969541     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5001343     Document Type: Article

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