Erratum: Corrigendum to “Air-water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior” (Food Hydrocolloids (2016) 55C (155–162) (S0268005X15301491) (10.1016/j.foodhyd.2015.11.017));Air-water interfacial properties of enzymatic wheat gluten hydrolyzates determine their foaming behavior

Food Hydrocolloids

Volumn 55, Issue , 2016, Pages 155-162

  Wouters, Arno G B ^a   Rombouts, Ine ^a   Legein, Marie ^a   Fierens, Ellen ^a   Brijs, Kristof ^a   Blecker, Christophe ^b   Delcour, Jan A ^a  

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

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Adsorption kinetics; Air water interface; Gluten hydrolyzates; Langmuir isotherm; Protein concentration; Protein foam

Indexed keywords

ADSORPTION ISOTHERMS; AIR; PEPTIDES; PHASE INTERFACES;

ADSORPTION KINETICS; AIR-WATER; AIR/WATER INTERFACES; FOAMING STABILITIES; GLUTEN HYDROLYZATE; INTERFACIAL PROPERTY; LANGMUIR'S ISOTHERM; PROTEIN CONCENTRATIONS; PROTEIN FOAM; WHEAT GLUTEN;

ELASTICITY;

EID: 84947928397     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.06.014     Document Type: Erratum

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