Impact of casein and egg white proteins on the structure of wheat gluten-based protein-rich food

Journal of the Science of Food and Agriculture

Volumn 96, Issue 3, 2016, Pages 757-763

  Wouters, Arno G B ^a   Rombouts, Ine ^a   Lagrain, Bert ^a,b   Delcour, Jan A ^a  

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

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Casein; Egg white; Nutritional quality; Protein interactions; Texture; Wheat gluten

Indexed keywords

AMINO ACID; CASEIN; EGG PROTEIN; GLUTEN; PROTEIN INTAKE;

ANIMAL; BOVINE; CHEMICAL PHENOMENA; CHEMISTRY; CHICKEN; HEAT; MEAT; NUTRITIONAL VALUE; POLYMERIZATION; PROTEIN INTAKE; SENSATION; WHEAT;

AMINO ACIDS; ANIMALS; CASEINS; CATTLE; CHEMICAL PHENOMENA; CHICKENS; DIETARY PROTEINS; EGG PROTEINS; GLUTENS; HOT TEMPERATURE; MEAT; NUTRITIVE VALUE; POLYMERIZATION; SENSATION; TRITICUM;

EID: 84955679356     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7143     Document Type: Article

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