Denaturation and covalent network formation of wheat gluten, globular proteins and mixtures thereof in aqueous ethanol and water

Food Hydrocolloids

Volumn 57, Issue , 2016, Pages 122-131

  Lambrecht, Marlies A ^a   Rombouts, Ine ^a   Delcour, Jan A ^a  

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

Author keywords

Differential scanning calorimetry; Ethanol pretreatment; Polymerization; Size exclusion

Indexed keywords

BODY FLUIDS; DENATURATION; ETHANOL; PHASE SEPARATION; POLYMERIZATION; PROTEINS;

AQUEOUS ETHANOL; BOVINE SERUM ALBUMINS; COVALENT NETWORK; ETHANOL PRETREATMENT; GLOBULAR PROTEINS; GLYCININ; NETWORK FORMATION; SIZE EXCLUSION; SULFHYDRYL; WHEAT GLUTEN;

DIFFERENTIAL SCANNING CALORIMETRY;

EID: 84956640138     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.01.018     Document Type: Article

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