Controlling wheat gluten cross-linking for high temperature processing

Industrial Crops and Products

Volumn 72, Issue , 2015, Pages 119-124

  Langstraat, Thomas D ^a   Jansens, Koen J A ^b   Delcour, Jan A ^b,c   Puyvelde, Peter Van ^a   Goderis, Bart ^a,c  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b Laboratory of Food Chemistry and Biochemistry ^*  (Belgium)

^c LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Acid; High temperature processing; Mechanical properties; Protein degradation; Protein reactions; Wheat gluten

Indexed keywords

ACIDS; BLENDING; MECHANICAL PROPERTIES; POLYMERS; PROTEINS;

ACIDIC ENVIRONMENT; CROSSLINKING REACTION; HIGH-TEMPERATURE PROCESSING; HYDROTHERMALLY TREATED; PROTEIN CROSSLINKING; PROTEIN DEGRADATION; PROTEIN REACTION; WHEAT GLUTEN;

CROSSLINKING;

ACID; ACIDITY; AGGREGATION; AQUEOUS SOLUTION; CHEMICAL REACTION; DEGRADATION; HEATING; HIGH TEMPERATURE; PH; PLASTIC; POLYMER; POLYMERIZATION; PROCESSING; PROTEIN; VISCOSITY; WHEAT;

TRITICUM AESTIVUM;

EID: 84937815420     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2014.11.058     Document Type: Article

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