Effect of frozen storage on the foaming properties of wheat gliadin

Food Chemistry

Volumn 164, Issue , 2014, Pages 44-49

  Wang, Pei ^a   Tao, Han ^a   Wu, Fengfeng ^a   Yang, Na ^a   Chen, Feng ^b   Jin, Zhengyu ^a   Xu, Xueming ^a  

^a JIANGNAN UNIVERSITY   (China)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

Foaming property; Frozen storage; Secondary structure; Surface hydrophobicity; Surface tension; Wheat gliadin

Indexed keywords

HYDROPHOBICITY; SURFACE TENSION;

FOAMING PROPERTIES; FROZEN STORAGE; SECONDARY STRUCTURES; SURFACE HYDROPHOBICITY; WHEAT GLIADIN;

FOOD STORAGE; SURFACE TENSION;

GLIADIN; UNCLASSIFIED DRUG; WATER; WHEAT GLIADIN; SOLUTION AND SOLUBILITY;

ALPHA HELIX; AQUEOUS SOLUTION; ARTICLE; BETA SHEET; CONFORMATIONAL TRANSITION; FOAM; FOAM DENSITY; FOAM STABILITY; FOAMING; FOOD FREEZING; FOOD STORAGE; HYDROPHILICITY; HYDROPHOBICITY; ISOELECTRIC POINT; PH; PHYSICAL CHEMISTRY; PHYSICAL PARAMETERS; PROTEIN CONFORMATION; PROTEIN SECONDARY STRUCTURE; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOLUBILITY; SURFACE PROPERTY; SURFACE TENSION; WHEAT; CHEMICAL PHENOMENA; CHEMISTRY; CIRCULAR DICHROISM; FREEZING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SOLUTION AND SOLUBILITY; DOUGH; GRAIN PROTEIN CONTENT; NONHUMAN; PROTEIN PROTEIN INTERACTION;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CIRCULAR DICHROISM; FOOD STORAGE; FREEZING; GLIADIN; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; SOLUTIONS; TRITICUM;

EID: 84901910835     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.010     Document Type: Article

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