Effect of heat, pH and shear on digestibility and antigenic characteristics of wheat gluten

European Food Research and Technology

Volumn 242, Issue 11, 2016, Pages 1829-1836

  Rahaman, Toheder ^a   Vasiljevic, Todor ^a   Ramchandran, Lata ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Antigenicity; Digestibility; Gluten; Heat; pH; Shear

Indexed keywords

HEATING; PH; PH EFFECTS; PROTEINS; SHEAR FLOW; SHEARING;

AFTER-TREATMENT; ANTIGENICITY; CONFORMATIONAL CHANGE; DIGESTIBILITY; GLUTEN; GLUTEN PROTEIN; IMMUNOBLOTTING; INDUCED PROTEINS;

ANTIGENS;

EID: 84963681264     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-016-2682-4     Document Type: Article

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