Colloidal stability and dilatational rheology at the air-water interface of peptides derived from thermal-acidic treated wheat gluten

Food Hydrocolloids

Volumn 41, Issue , 2014, Pages 210-218

  Fuentes Prado, Enrique ^a   Martínez Padilla, Laura Patricia ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Colloidal stability; Dilatational rheology; Interfacial viscoelasticity; Pendant drop tensiometry; Wheat gluten; Zeta potential

Indexed keywords

AIR; ALKALINITY; CHLORINE COMPOUNDS; DROPS; ELASTICITY; HYDROLYSIS; MOLECULAR WEIGHT; PHASE INTERFACES; VISCOELASTICITY; WATER TREATMENT; ZETA POTENTIAL;

AIR/WATER INTERFACES; COLLOIDAL STABILITY; DEAMIDATION; DILATATIONAL RHEOLOGY; GLUTEN PROTEIN; INTERFACIAL VISCOELASTICITY; NEUTRAL PH; PENDANT DROP TENSIOMETRY; WATERSOLUBLE; WHEAT GLUTEN;

PEPTIDES;

EID: 84899811760     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.04.002     Document Type: Article

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