Spontaneous gelation of wheat gluten proteins in a food grade solvent

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 1-10

  Dahesh, Mohsen ^a,b   Banc, Amélie ^a   Duri, Agnès ^b   Morel, Marie Hélène ^b   Ramos, Laurence ^a  

^a UNIVERSITÉ MONTPELLIER 2   (France)

^b UMR IATE   (France)

Author keywords

Fractal dimension; Gluten; Hydrogen bonding; Near critical gel; Percolation; Protein

Indexed keywords

FOOD PRODUCTS; GELATION; GELS; HYDROGEN; HYDROGEN BONDS; PROTEINS; SOLVENTS; VISCOELASTICITY;

FOOD GRADE; GLUTEN; GLUTEN PROTEIN; NEAR CRITICAL GEL; PERCOLATION; PLANT PROTEINS; PROCESSABLE; TUNABLES; WATER-ETHANOL; WHEAT GLUTEN;

FRACTAL DIMENSION;

TRITICUM AESTIVUM;

EID: 84936805219     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.06.014     Document Type: Article

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